World's Greatest Hotel Bartenders

Skip Ad
Courtesy of Hilton Hotels

Frequent flier Jonah Disend, 37, CEO of New York-based company Redscout, travels so often that the only bars he has time to check out are the ones in hotels. That’s not a bad thing, since barkeeps in lobby annexes aren’t fusty lifers anymore. In fact, they’re often a hotel’s secret weapon in attracting discerning guests like Disend.

 

Grant CollinsSydney

2 of 11

Hotel: The Hilton Sydney

Bar: Zeta Bar

Britain-born, America-trained, and Australia-based Collins is a global cocktail force. He’s consulted on bars and lists from New Jersey to Kuala Lumpur, and is known for his knack for reinventing classic cocktails—in one case, deconstructing a Cuba Libre so that the lime-cola mix was a giant frozen cube and the rum slowly melted it (translation: the faster you drink, the stronger the cocktail). The best place to taste his creations, though, is at the sexy, low-lit bar at the Hilton Sydney, where you’ll often find Collins tweaking new concepts.

Signature Cocktail: Cytrus Sorbet Gimlet

  • 2 1/2 oz. Belvedere Cytrus
  • 1/2 oz. lime cordial
  • Dash of sugar syrup
  • 1 scoop homemade lemon & lime sorbet*

Shake very well and fine strain into a martini glass. Garnish first with a lemon twist and top with a citrus “air” or emulsion.**

* To make 1/2 liter of lemon & lime sorbet:

  • 1 scoop of dry ice
  • 2 oz. lemon juice
  • 2 oz. lime cordial
  • 2 oz. sugar syrup
  • 3/4 oz. lemonade

Blend for 30 seconds until sorbet consistency, then super freeze (-20 degrees Celsius) and store.

** To make the citrus emulsion:

  • 3 egg whites
  • 2 oz. lime cordial
  • 1 oz. sugar syrup

Whisk with hand blender for 90 seconds, then scoop “air,” or foam, off the top.

World's Greatest Hotel Bartenders

 

World's Greatest Hotel Bartenders

Grant CollinsSydney

Hotel: The Hilton Sydney

Bar: Zeta Bar

Britain-born, America-trained, and Australia-based Collins is a global cocktail force. He’s consulted on bars and lists from New Jersey to Kuala Lumpur, and is known for his knack for reinventing classic cocktails—in one case, deconstructing a Cuba Libre so that the lime-cola mix was a giant frozen cube and the rum slowly melted it (translation: the faster you drink, the stronger the cocktail). The best place to taste his creations, though, is at the sexy, low-lit bar at the Hilton Sydney, where you’ll often find Collins tweaking new concepts.

Signature Cocktail: Cytrus Sorbet Gimlet

  • 2 1/2 oz. Belvedere Cytrus
  • 1/2 oz. lime cordial
  • Dash of sugar syrup
  • 1 scoop homemade lemon & lime sorbet*

Shake very well and fine strain into a martini glass. Garnish first with a lemon twist and top with a citrus “air” or emulsion.**

* To make 1/2 liter of lemon & lime sorbet:

  • 1 scoop of dry ice
  • 2 oz. lemon juice
  • 2 oz. lime cordial
  • 2 oz. sugar syrup
  • 3/4 oz. lemonade

Blend for 30 seconds until sorbet consistency, then super freeze (-20 degrees Celsius) and store.

** To make the citrus emulsion:

  • 3 egg whites
  • 2 oz. lime cordial
  • 1 oz. sugar syrup

Whisk with hand blender for 90 seconds, then scoop “air,” or foam, off the top.

World's Greatest Hotel Bartenders

 

Courtesy of Hilton Hotels
Sponsored Content
More from T+L
Advertisement