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NEGRONI This cocktail first made an appearance in Italian café menus in the early 20th Century, nearly one hundred years later it saw a revival in the 2010s and is the perfect pre-dinner drop to whet the appetite.
◆ 25ml Gin ◆ 25ml Sweet Vermouth ◆ 25ml Campari ◆ Ice ◆ Slice of Orange
◆ Add ice to a cocktail shaker, pour the gin, vermouth and Campari and stir well until the shaker feels cold ◆ Strain into a short tumbler and add a couple of ice cubes, and garnish with an orange slice, using a blood orange when in season
VOYAGER This Regent Seven Seas Cruises signature cocktail is a reinvented nod to the ever-popular cosmopolitan, combining the fruity flavours of the classic with modern twists, we can see this becoming a classic in its own right.
Ingredients
Garnish
◆ 50ml Vodka
◆ Blueberries
◆ 25ml Peach liqueur ◆ 25ml Grand Marnier ◆ 25ml Chambord
◆ To a cocktail shaker, add ice and all the ingredients ◆ Shake until the liquids are well combined and the shaker is ice cold ◆ Strain into a coupe or martini glass and garnish with blueberries if desired
Margarita This classic cocktail saw increasing popularity in the ‘90s where flavoured variations of this classic came to the fore. We’re keeping things traditional and throwing back to its heyday era of it being a holiday favourite, whilst enjoying the sunny shores of far-off destinations.
Ingredients
Garnish
◆ Juice of 1 lime
◆ Salt
◆ Ice
◆ 2 Lime wedges
◆ 50ml Tequila reposado ◆ 25ml lime juice ◆ 20ml Triple sec or Cointreau
◆ Sprinkle a few teaspoons of salt over the surface of a small plate or saucer. Rub one wedge of lime along the rim of a tumbler and then dip it into the salt so that the entire rim is covered ◆ Fill a cocktail shaker with ice, then add the tequila, lime juice and triple sec. Shake until the outside of the shaker feels cold ◆ Strain the mix into the prepared glass over fresh ice and serve with a wedge of lime
Bon Soiree This Regent Seven Seas Cruises signature cocktail delivers a citric note with an intense touch of raspberry liqueur combined with the smoothness and warmth of a small-batch Kentucky straight bourbon.
◆ 50ml Woodford Reserve ◆ 25ml Chambord ◆ Citrus bitters
◆ Combine the bourbon and Chambord in a shaker and add ice ◆ Shake until well combined and strain into a coupe or martini glass ◆ Garnish with citrus bitters
mojito The Mojito is a traditional Cuban highball cocktail, using just five ingredients. This cocktail saw an increase in popularity in 2002 after featuring in the James Bond film, ‘Die Another Day’ and became the drink of choice in bars the world-over. Bring in the refreshing taste of warm days by the pool with this simple recipe.
◆ Juice of 1 lime ◆ 1 tsp Granulated sugar ◆ Small handful mint leaves, plus extra sprig to serve ◆ 50ml White rum ◆ Soda water, to taste
◆ In a small jug, muddle the lime juice, sugar and mint leaves (leave one or two sprigs aside for garnishing later), crushing the mint as you go. Prepare a tall glass with a handful of ice and pour over your muddled mixture ◆ Then pour over the rum, stirring with a long-handled spoon until the drink is well mixed. Top up with soda water (to taste), garnish with a sprig of mint and serve
Lynchburg lemonade This refreshing cocktail is a Regent Seven Seas Cruises favourite and it’s not hard to see why; delightfully refreshing with lemon notes and perfect for a post-dinner tipple.
◆ 50ml Whisky (Jack Daniels) ◆ 25ml Triple Sec ◆ 25ml Sweet & Sour ◆ 100ml Sprite ◆ Lemon slice
◆ Pour the whisky, triple sec, sweet and sour mix and sprite into a cocktail shaker and shake until well combined ◆ Strain into a tall glass with ice, top with sprite and stir well ◆ Garnish with a lemon slice and serve
APEROL SPRITZ This Italian classic cocktail gained popularity in the 2010s, adding a bit of oomph to a glass of Prosecco with the quintessentially Italian bitter aperitif, ratios can be tweaked to suit your palette.
◆ Ice ◆ 100ml Aperol ◆ 150ml Prosecco ◆ Soda, to top up
◆ Put a few cubes of ice into 2 glasses and add a 50 ml measure of Aperol to each ◆ Divide the prosecco between the glasses equally and then top up with soda, for a zingy refreshing aperitif
Pearl Party What better way is there to toast 30 years of ultra-luxury cruising with Regent Seven Seas Cruises than with a dessert cocktail? Reminiscent of banoffee flavours, this is the perfect drink to round off an indulgent meal.
◆ 25ml Woodford Reserve ◆ 25ml Banana liqueur ◆ 25ml Double cream ◆ Chocolate sauce (to drizzle in the coupe) ◆ Caramelised Marshmallow
◆ Into your coupe glass, drizzle the chocolate sauce to form a flower shape ◆ In a cocktail shaker add the woodford reserve, banana liqueur and double cream and shake until well mixed ◆ Strain into your coupe glass and garnish with the caramelised marshmallow
30th Anniversary Cocktail To mark 30 years of Regent Seven Seas Cruises and toast another three decades of ultra-luxury cruising, sip on this signature cocktail.
Ingredients
Garnish
◆ 50ml Woodford Reserve
◆ Lemon peel
◆ 15ml Fresh lemon juice
◆ Rosemary stick
◆ 25ml Honey syrup ◆ 50ml Ginger ale ◆ 4 Drops Peychaud’s bitters
◆ Add ice to your cocktail shaker and add the Woodford Reserve, lemon juice and honey syrup and shake well until cold ◆ Strain into a tall glass over ice and top up with ginger ale ◆ Garnish with lemon peel and rosemary stick
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