ÀNI’s Festive Cocktails
Get into the spirit of the festive season with this quartet of cocktails from our masterful mixologists, which capture the mood and magic of our exclusive-use resorts in Sri Lanka, Thailand, Anguilla and the Dominican Republic. With a little time and creativity, you can rustle up these luxurious libations from the comfort of your home. Because cocktails are even better with a dish of something delicious on the side, we’ve sourced some flavor-matched snack suggestions from our private chefs.
FOR A TIPPLE WITH A THAI TWIST
3x slices of lemongrass
3x slices of galangal
3x slices of ginger
3x kaffir lime leaves
3x slices of lime
Sprite (or lemonade)
1. Add lemongrass, galangal, ginger, kaffir lime leaves and lime slices to a cocktail shaker.
2. Add gin and ice, shake eight times, then pour into a glass.
5. Top with Sprite.
Suggested snack: Pair your cocktail with ÀNI’s Tom Yam cashew nuts. Fry a generous scattering of cashew nuts in a pan with chopped garlic and shallots, kaffir lime leaves, chili and ginger. Bonus points for adding a splash of palm-sugar syrup (maple syrup or brown sugar work well, too).
FOR A RUM-TOTING TASTE OF THE CARIBBEAN
55ml premium Dominican Republic rum
1x sugar cube
2-3 dashes of Angostura bitters
An orange-peel twist to garnish
Lots of love
1. Place the sugar cube in a glass.
2. Add a few dashes of Angostura bitters to the sugar cube.
3. Muddle the sugar and bitters together.
4. Pour the rum over the muddled mixture.
5. Add ice and stir until chilled.
6. Garnish with an orange twist – and more love.
Suggested snack: Cacao nibs, sourced from the Dominican Republic if possible, or aged queso de hoja cheese (you can substitute feta, Munster, mozzarella or ricotta).
Our mixologist says “Our guests truly savor the ÀNI Old Fashioned relishing the rich flavors of premium Dominican Republic rum against the backdrop of our breathtaking views.”
FOR AN INTRODUCTION TO ARRACK
40ml home-made passion fruit syrup (or passion fruit cordial)
10ml lime juice
10ml coconut water (king coconut water reigns supreme)
1. Shake all of the ingredients together well, then pour into a glass filled with ice cubes.
2. Garnish with fresh passion fruit seeds.
Our team says “We like to serve this drink with a little dish of our Woolly Prawns. These lagoon prawns are marinated with reduced fresh passion fruit juice, scraped young organic coconut and local green chili, then fried until crispy. The crunch on the ears and the sour tastes to the tongue pair best with acid-sweet balanced tropical mixes. Our mixologist calls this ‘Sri Lanka in one sip’.”
FOR A ZINGY MARRIAGE OF RUM AND FRUIT
40ml light rum
6x mint leaves
15ml sugar syrup
5ml lime juice
5ml passion fruit purée
1. Wash and muddle the mint leaves.
2. Mix the leaves in a glass with all of the other ingredients and muddle well.
Our mixologist says “This is one of three cocktails created and named to represent the three main offshore cays around Anguilla. Prickly Pear, the biggest island, has a low-growing shrub with a green, fresh look like mint, which inspired this cocktail’s combination of ingredients.”
Suggested snack: Roasted cashews or plantain chips.