For Waldorf Astoria’s drinks experts, ice isn’t just an extra; it’s the main event. Here are their go-to cocktails for a cool down

A Ginger Margarita, Beverly Hills

Ginger Margarita

“The margarita is a straightforward cocktail but we raise the bar and make it special by using the best ingredients, all prepared in-house. We use Añejo tequila, Cointreau and a tangy lime-base, served over large ice cubes to keep it chilled without too much water melting into the drink. We use ice from West Coast Ice Provisions (pictured) to ensure it is high quality, crystal clear and free of impurities. It’s garnished with a wedge of lime and a dusting of spicy ginger and salt around the rim. The ginger powder is formed by drying the pulp in an oven at 135°F, which is then ground into a spicy powder.”

Diego Ruiz De Porras, Restaurant General Manager, Waldorf Astoria Beverly Hills

An old-fashioned cocktail at the Waldorf Astoria Amsterdam

Old Fashioned

“There is one element that plays a role in the taste, temperature and presentation of a cocktail—ice! My favorite cocktail on ice is our take on the Old Fashioned, which was awarded the ‘Best Old Fashioned in Town’ prize by Esquire. Our secret is serving Woodford Reserve Bourbon, Pedro Ximénez, chocolate and orange bitters in a hip flask, alongside glassware, which contains the cocktail’s pièce de résistance—a large signature ice cube engraved with our logo. Before our guests enjoy the cocktail they almost always take a photo for Instagram first. It’s all in the details!”

Wilson Pires, former Head Bartender The Vault Bar, Waldorf Astoria Amsterdam

Waldorf Astoria Orlando

Uptown Manhattan

“The centerpiece of our best-loved cocktail, the Uptown Manhattan, is a large hand-carved square ice cube made from purified water. It’s almost as clear as glass, so the light plays off it like a prism. I blend the bourbon and the rye into one smooth component, which is accented by three different vermouths, each with their own special characteristics. Aged coffee beans provide the bitter, and grapeseed oil sous vide with bacon gives a unique velvety texture. The cocktail is finished with a bourbon-soaked cherry set on top of the ice.”

Justin Newman, Mixologist Bull & Bear, Waldorf Astoria Orlando

Versailles cocktail, Trianon Palace

Elexir Du Roy

“The Elixir du Roy began with our Chartreuse Cuvée des Meilleurs Ouvriers de France (M.O.F.), an extremely special product. After working for months to find the perfect balance of ingredients, I decided to incorporate Zubrówka ‘bison grass’ vodka to bring out its fresh and green notes. I also added one egg white, cucumber zest and a dash of peppermint angostura. This is shaken, poured and garnished with a cut of cucumber. Ice is the cocktail’s key transformative element; in the winter it is served as a short drink, but come summer it is served in a tall glass with lots of refreshing ice and tonic.”

Ainis Ailane, Bartender Bar Galerie, Trianon Palace Versailles, A Waldorf Astoria Hotel

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