Cheers to 1,000! Hilton Garden Inn Unveils Winning Cocktail Recipes Celebrating Its 1,000th Opening

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Stories from Hilton | December 14, 2023


In a toast to the monumental achievement of opening its 1,000th hotelHilton 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 toast Hilton 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

Hilton Garden Inn Global Cocktail Contest Winners – Photo Credit: Andrew Sample | © 2023 Hilton

Reverie in the Garden Cocktail

Makes 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:

  1. 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).
  2. 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:

  1. Bring 1 quart of water to a boil. Add 1 quart of sugar. Stir until fully incorporated then lower heat to simmer.
  2. Add six basil leaves and 1 cup dried rosehip shells. Let simmer for 10 minutes while gently stirring.
  3. Turn off heat and let sit for another 10 minutes.
  4. Fine strain then place in an airtight container, then place in fridge.

Directions for Cocktail:

  1. Mix 2 ounces of strawberry-infused Hendricks, .75 ounces of basil and rosehip syrup and ¾ ounces lime juice.
  2. Shake with ice then add 1 ounce of prosecco.
  3. Strain over a large ice cube in rocks glass.
  4. 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

Hilton Garden Inn Global Cocktail Contest Winners – Photo Credit: Andrew Sample | © 2023 Hilton

Mango Aqua Fresca Non-alcoholic Cocktail

Makes 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

  1. In a shaker, muddle one basil leaf. Add mango puree, water, lime juice and basil syrup (without ice).
  2. Use a lime wedge to rub on half of the rim of a tall glass and dip in tajin. Add ice.
  3. 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

Hilton Garden Inn Global Cocktail Contest Winners – Photo Credit: Andrew Sample | © 2023 Hilton

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

  1. Mix and shake mezcal, Campari, pineapple juice, hibiscus syrup and lime juice.
  2. Strain the mixture into a long drink glass.
  3. Top with a dash of tonic water.
  4. 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

Hilton Garden Inn Global Cocktail Contest Winners – Photo Credit: Andrew Sample | © 2023 Hilton

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: 

  1. Infuse three cinnamon sticks in 1 cup of hot mineral water. Let stand for half an hour.
  2. Add sugar and 1 cup water into a small saucepan over low heat. Stir until the sugar has dissolved.
  3. Add cinnamon infusion and stir over heat for five minutes

Directions for Cocktail:

  1. In a Boston shaker, add fresh pineapple puree, tea infusion, cinnamon syrup and then the lemon juice. Shake.
  2. Pour into a tiki glass filled with ice.
  3. 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

Hilton Garden Inn Global Cocktail Contest Winners – Photo Credit: Andrew Sample | © 2023 Hilton

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

  1. Combine all ingredients into a cocktail shaker with ice.
  2. Shake for 30 seconds and then strain into a coupe glass.
  3. 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

Hilton Garden Inn Global Cocktail Contest Winners – Photo Credit: Andrew Sample | © 2023 Hilton

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

  1. Add five blueberries and rosemary leaves into a cocktail shaker. Muddle.
  2. Measure and pour passionfruit syrup and lime juice into a cocktail shaker.
  3. Add ice cubes and two blueberries into a rocks glass.
  4. Add ice cubes into cocktail shaker. Shake.
  5. Double strain into glass. Top with ginger ale.
  6. 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

Hilton Garden Inn Global Cocktail Contest Winners – Photo Credit: Andrew Sample | © 2023 Hilton

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

  1. In a cocktail shaker, add Monin kiwi fruit, Monin cinnamon syrup, lime juice, pineapple juice and dash of bitters.
  2. Add ice and gin into the shaker. Shake well.
  3. Strain into a chilled martini glass.
  4. 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

Hilton Garden Inn Global Cocktail Contest Winners – Photo Credit: Andrew Sample | © 2023 Hilton

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:

  1. Bring 1 quart of water to a boil in saucepan.
  2. Add 1 quart of sugar.
  3. Stir until sugar is dissolved, then lower heat to simmer.
  4. Add 6 cinnamon sticks, 2 teaspoons whole cloves, 8 star anise pods.
  5. Simmer for 10 minutes, stirring gently.
  6. Remove pan from heat and let rest for 10 minutes.
  7. Strain into an airtight container.
  8. Label and date the container, then place it in the fridge.

Directions for Cocktail:

  1. In a cocktail shaker, combine apple juice, lime juice and syrup.
  2. Shake and strain into rocks glass over fresh ice.
  3. 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.
  4. Serve with a straw.

Cook’s Note: Syrup has shelf life of 2-3 weeks.