blends of the Heated Night sky
Cuba Libre
Ingredients
60ml
Hotel Lobby Rum
120ml
Cola
10ml
Fresh lime juice
1
Lime wedge for garnish
Instructions
01
Fill a highball glass with ice.
02
Pour in the Hotel Lobby Rum and lime juice.
03
Top with cola and stir gently.
04
Garnish with a lime wedge.
Classic Mojito
Ingredients
60ml
Hotel Lobby Rum
10
Fresh mint leaves
15ml
Fresh lime juice
10ml
Simple syrup
90ml
Soda water
1
Lime wedge & mint sprig for garnish
Instructions
01
Muddle mint leaves and lime juice in a glass.
02
Add Hotel Lobby Rum and simple syrup, then fill with ice.
03
Top with soda water and stir gently.
04
Garnish with a lime wedge and mint sprig.
Classic Daiquiri
Ingredients
60ml
Hotel Lobby Rum
30ml
Fresh lime juice
20ml
Simple syrup
1
Lime peel for garnish
Instructions
01
Shake Hotel Lobby Rum, lime juice, and simple syrup with ice.
02
Strain into a chilled coupe glass.
03
Garnish with a lime peel.
Piña Colada
Ingredients
60ml
Hotel Lobby Rum
90ml
Pineapple juice
30ml
Coconut cream
1
Pineapple slice & a dash of bitters for garnish
Instructions
01
Blend Hotel Lobby Rum, pineapple juice, and coconut cream with ice.
02
Pour into a chilled glass.
03
Garnish with a pineapple slice and a dash of bitters.
Air Mail
Ingredients
30ml
Hotel Lobby Rum
15ml
Fresh lime juice
15ml
Honey syrup (3 parts honey to 1 part water)
45ml
Brut Champagne or sparkling wine
Instructions
01
Combine Hotel Lobby Rum, fresh lime juice, and honey syrup in a shaker with ice.
02
Shake well until chilled.
03
Strain into a chilled coupe or champagne flute.
04
Top with Brut Champagne or sparkling wine.
05
Garnish with a lime twist or a honey-dipped lime wheel, if desired.
Rum Punch
Ingredients
225ml
Hotel Lobby Rum
225ml
Pineapple juice
225ml
Orange juice (freshly squeezed)
62.5 ml
Strawberry sugar syrup
50 ml
Lime juice (freshly squeezed)
Instructions
01
Fill a 1.5L carafe with ice.
02
Pour in all ingredients and stir well to combine.
03
Taste and adjust sweetness or acidity if needed.
04
Garnish with fresh fruit slices (pineapple, orange and lime) and serve in ice-filled glasses.
Hotel Nasional
Ingredients
45ml
Hotel Lobby Rum
15ml
Freshly squeezed lime juice
30ml
Pineapple juice
7.5ml
Simple syrup
15ml
Apricot liqueur
Instructions
01
Shake all ingredients with ice until well chilled.
02
Strain into a chilled coupe glass.
03
Garnish with a lime twist if desired.
Philippine Myth
Ingredients
30ml
Hotel Lobby Rum
45ml
Coconut water
30ml
Pandan syrup
45ml
Lychee juice (or lychee purée)
15ml
Fresh lime juice
30ml
Coconut cream
1
Lychee fruit & pandan leaf for garnish
Instructions
01
Shake the coconut water, pandan syrup, lychee juice, lime juice, and coconut cream with ice until well chilled.
02
Add Hotel Lobby Rum and shake again.
03
Strain into a chilled glass filled with ice.
04
Garnish with a lychee fruit and a twist of pandan leaf.
