Cheers to 1,000! Hilton Garden Inn Unveils Winning Cocktail Recipes Celebrating Its 1,000th Opening
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In a toast to the monumental achievement of opening its 1,000th hotel, Hilton Garden Inn, a Hilton brand renowned for its exceptional hospitality, celebrated its milestone in a unique and flavorful way by inviting its talented team members from across the globe to participate in a cocktail contest. With creativity and passion flowing, Hilton Garden Inn team members submitted an array of signature cocktails that aimed to tantalize taste buds while commemorating the brand’s newest milestone.
The competition saw winners emerge in both the alcoholic and non-alcoholic categories, displaying the diversity of talent within the Hilton Garden Inn family. These winning concoctions are now showcased at the respective regional Hilton Garden Inn’s Garden Grille bars throughout December, allowing guests to savor a taste of the delightful libations.
Hilton Garden Inn fans and cocktail lovers can enjoy the fun at home with these award-winning recipes below. Whether you’re indulging in a spirit-forward libation, or prefer your craft cocktail without alcohol, raise your glass and toastHilton Garden Inn’s grand milestone. Here’s to 1,000 more moments of exceptional hospitality. Cheers!
Winner Americas (with alcohol): Reverie in the Garden
Created by Lead Bartender Corey Thomas of Hilton Garden Inn Portland/Lake Oswego in Oregon
Reverie in the Garden cocktail
12 cocktails
Ingredients
- 10 – 12 strawberries
- 1 bottle (750 ml) Hendrick’s Gin
- 1 quart sugar
- ¾ ounces lime juice
- 1 ounce prosecco
- 6 basil leaves
- 1 sprig basil
- 1 cup dried rosehip shells
Directions
- Directions for the strawberry-infused Hendricks: Cut off the top of 10 to 12 strawberries, then cut in half and place in a vacuum-sealed bag with 750 ml of Hendricks Gin (1 bottle).
- Seal, then sous-vide at 135 degrees for 8 hours. Fine strain then bottle. (If you don’t have a sous-vide, place strawberries and Hendricks in a Cambro or large Tupperware container in the fridge for 72 hours, then strain.)
- Directions for the basil and rosehip syrup: Bring 1 quart of water to a boil. Add 1 quart of sugar. Stir until fully incorporated then lower heat to simmer.
- Add six basil leaves and 1 cup dried rosehip shells. Let simmer for 10 minutes while gently stirring.
- Turn off heat and let sit for another 10 minutes.
- Fine strain then place in an airtight container, then place in fridge.
- Direction for cocktail: Mix 2 ounces of strawberry-infused Hendricks, .75 ounces of basil and rosehip syrup and ¾ ounces lime juice.
- Shake with ice then add 1 ounce of prosecco.
- Strain over a large ice cube in rocks glass.
- Garnish with scored strawberry and basil sprig.
Winner Americas (without alcohol): Mango Aqua Fresca
Created by Bar Manager Britney Owens of Hilton Garden Inn Charlotte-Pineville, North Carolina
Mango Aqua Fresca non-alcoholic cocktail
1 non-alcoholic cocktail
Ingredients
- ½ cup mango purée
- 1 cup purified water
- ½ ounces basil syrup
- 1 ounce fresh lime juice
- Basil leaf
- Tajin
- Slice of lime
Directions
- In a shaker, muddle one basil leaf. Add mango puree, water, lime juice and basil syrup (without ice).
- Use a lime wedge to rub on half of the rim of a tall glass and dip in tajin. Add ice.
- Pour drink into glass and garnish with basil leaf and slice of lime.
Winner Caribbean & Latin America (with alcohol): La Fresquita
Created by Bartender Henry Corcuera of Hilton Garden Inn Lima Miraflores, Peru
La Fresquita cocktail
Makes 1 cocktail
Ingredients
- 1 ¾ ounces mezcal
- ½ ounce spiced Campari
- 1 ¼ ounces clarified pineapple juice
- ½ ounces Tahiti lime juice
- ¾ ounces hibiscus syrup
- Tonic water
- Cinnamon sticks
- Thyme
Directions
- Mix and shake mezcal, Campari, pineapple juice, hibiscus syrup and lime juice.
- Strain the mixture into a long drink glass.
- Top with a dash of tonic water.
- Garnish with cinnamon sticks and thyme.
Winner Caribbean & Latin America (without alcohol): Dulce Amanecer
Created by F&B Manager Anamaria Stocia of Hilton Garden Inn Guanacaste Airport, Costa Rica
Dulce Amanecer non-alcoholic cocktail
Makes 1 non-alcoholic cocktail
Ingredients
- 4 cinnamon sticks
- 1 cup mineral water
- 1 cup sugar
- 3 ounces black tea
- 4 ounces pineapple purée
- 1 ounce cinnamon syrup
- ½ ounces lemon juice
Directions
- Directions for cinnamon syrup: Infuse three cinnamon sticks in 1 cup of hot mineral water. Let stand for half an hour.
- Add sugar and 1 cup water into a small saucepan over low heat. Stir until the sugar has dissolved.
- Add cinnamon infusion and stir over heat for five minutes.
- Directions for cocktail: In a Boston shaker, add fresh pineapple puree, tea infusion, cinnamon syrup and then the lemon juice. Shake.
- Pour into a tiki glass filled with ice.
- Place cinnamon stick as garnish. Burn to infuse the smoke with the other ingredients.
Winner Europe, Middle East & Africa (with alcohol): Sky High
Created by Bartender Henry Corcuera of Hilton Garden Inn Bucharest Airport, Romania
Sky High cocktail
Makes 1 cocktail
Ingredients
- 1½ ounces Hendrick’s gin
- ½ ounces Peach Schnapps
- ½ ounces Crème de Violette
- ½ ounces lemon juice
- 1 egg white
Directions
- Combine all ingredients into a cocktail shaker with ice.
- Shake for 30 seconds and then strain into a coupe glass.
- Garnish with a mini paper airplane.
Winner Europe, Middle East & Africa (without alcohol): Violight
Created by Bartender Mishel Perera of Hilton Garden Inn London Heathrow Airport
Violight non-alcoholic cocktail
Makes 1 non-alcoholic cocktail
Ingredients
- 10 blueberries
- 1 teaspoon rosemary leaves
- 2 teaspoons passionfruit syrup
- ¾ ounces lime juice
- 1 teaspoon Grenadine
- 1½ tablespoon ginger ale
Directions
- Add five blueberries and rosemary leaves into a cocktail shaker. Muddle.
- Measure and pour passionfruit syrup and lime juice into a cocktail shaker.
- Add ice cubes and two blueberries into a rocks glass.
- Add ice cubes into cocktail shaker. Shake.
- Double strain into glass. Top with ginger ale.
- Garnish with ice nest on top and add three blueberries, a small sprig of rosemary and grenadine syrup on top of the ice nest.
Winner Asia-Pacific (with alcohol): Beneath the Wind
Created by Hotel Manager Mohan Raj Thanapal of Hilton Garden Inn Kuala Lumpur Jalan Tuanku Abdul Rahmad South, Malaysia
Beneath the Wind cocktail
Makes 1 cocktail
Ingredients
- 1 ounce gin
- 1 ounce pineapple juice
- ½ ounces lime juice
- 4 teaspoons Monin kiwi fruit
- 2 teaspoons Monin cinnamon syrup
- 2 dashes Peychaud Bitters
Directions
- In a cocktail shaker, add Monin kiwi fruit, Monin cinnamon syrup, lime juice, pineapple juice and dash of bitters.
- Add ice and gin into the shaker. Shake well.
- Strain into a chilled martini glass.
- Garnish with a lime wheel.
Winner Asia-Pacific (without alcohol): The Farmer
Created by Bar Supervisor Loc Khuc of Hilton Garden Inn Da Nang, Vietnam
The Farmer non-alcoholic cocktail
Makes 1 non-alcoholic cocktail
Ingredients
- Cocktail Ingredients:
- 2¾ ounces apple juice
- ¾ ounce lime juice
- 1¼ ounces Cinnamon Clove Anise syrup (you will make)
- 1 lime wheel for garnish
- 7-8 cloves for garnish
- 1 basil sprig for garnish
- Syrup Ingredients:
- 1 quart of water
- 1 quart of sugar
- 6 cinnamon sticks
- 2 teaspoons whole cloves
- 8 star anise pods
Directions
- Directions for syrup: Bring 1 quart of water to a boil in saucepan.
- Add 1 quart of sugar.
- Stir until sugar is dissolved, then lower heat to simmer.
- Add 6 cinnamon sticks, 2 teaspoons whole cloves, 8 star anise pods.
- Simmer for 10 minutes, stirring gently.
- Remove pan from heat and let rest for 10 minutes.
- Strain into an airtight container.
- Label and date the container, then place it in the fridge.
- Directions for cocktail:In a cocktail shaker, combine apple juice, lime juice and syrup.
- Shake and strain into rocks glass over fresh ice.
- Garnish: Trim basil so that it’s slightly taller than rocks glace and place in the drink. Place lime wheel on top of the drink, next to the basil. With a brulee torch, scorch the cloves just until they begin to smoke. Place smoldering cloves on top of lime wheel.
- Serve with a straw.
Cook’s Note: Syrup has shelf life of 2-3 weeks.
About Hilton
Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 22 world-class brands comprising nearly 7,300 properties and more than 1.1 million rooms, in 123 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed more than 3 billion guests in its more than 100-year history, earned a top spot on Fortune's 100 Best Companies to Work For list and been recognized as a global leader on the Dow Jones Sustainability Indices for six consecutive years. Hilton has introduced several industry-leading technology enhancements to improve the guest experience, including Digital Key Share, automated complimentary room upgrades and the ability to book confirmed connecting rooms. Through the award-winning guest loyalty program Hilton Honors, the more than 165 million members who book directly with Hilton can earn Points for hotel stays and experiences money can't buy. With the free Hilton Honors app, guests can book their stay, select their room, check in, unlock their door with a Digital Key and check out, all from their smartphone. Visit stories.hilton.com for more information, and connect with Hilton on Facebook, Twitter, LinkedIn, Instagram and YouTube.