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Travel Often + Drink Well

by Priya Pappu |

We are lovers of a well crafted cocktail, especially when traveling. So as part of our Re-Discover Collection we wanted to share a little liquid libation from each destination.

And because re-discovering yourself can require a clear head and intention we also crafted destination specific mocktails as well.

Not sure about something? No worries, all of these recipes have been crafted, tested, and come with the Team C+L seal of approval. 


Cheers to you!


Britain, Big Ben, Buckingham


Created by the famed London bartender Joe Gilmore, this cocktail was crafted to celebrate a young Churchill's birthday and is named after his hometown.

  • 1 1/2 ounces fine brandy
  • 1 once Chartreuse Jaune liquor 
  • 1/2 once LIllet Blanc
  • 1/2 once Dubonnet Rouge 
  • 1/2 once orange juice 
  • crushed ice

Combine all of the ingredients in a shaker and shake vigorously - let that frustration out! Strain into a martini glass and serve with a floating lemon peel.



Originally crafted and very popular in the British Isles, this refresher is certainly an acquired taste but 100% worth the effort. Think root beer or sarsaparilla with a heavier touch of dandelion. 

  • 2 cups water 
  • 1 cup white sugar
  • 1/2 thumb-size cut of fresh ginger peeled and chopped 
  • 1 tsp of burdock root powder (Amazon)
  • 1 tsp of dandelion root (Amazon) 
  • 1/2 tsp anise seed 
  • club soda 
  • crushed ice 

Simmer the water, ginger, burdock root, dandelion and anise together for 30 minutes. Strain and return to saucepan to dissolve the sugar over low heat. Remove and allow to cool prior to storing in the refrigerator. 

To serve combine 2 oz. of syrup and soda water over ice. 


France, Foie Gras, Flaugnarde


A very popular drink at the Moulin Rouge, the Earthquake was made with equal parts Cognac and absinthe. This modern version allows for all the flavor and you'll still live to tell about it. 

  • 2 oz Cognac
  • 1/2 oz Absinthe
  • crushed ice

Combine all of the ingredients in a stirring glass and gentle stir. Strain into a well cut glass and garnish with a lemon peel. 


Remember Orange Julius? If you were a fan, than this drink is for you! This beauty is officially from the Dominican Republic - and while we're not fans of colonization, we're a fan of the Morir Soñnado and thought it worth sharing. Bonus - the name literally translates "to die dreaming". Come on, who could resist that! 

  • 3/4 cup fresh orange juice
  • 1/2 cup evaporated milk 
  • 2 tbsp simple syrup
  • 1/2 tsp vanilla extract 
  • 1/2 cup ice 

Add the milk, simple syrup, and vanilla to a blender and pulse. Add the VERY cold orange juice and blend on high. Add ice. 


Africa, Algeria, Alloco

Spicy and complex, Van Der Hum is created with the naartjes tangerines native to South Africa. Beyond refreshing, you'll ask yourself how you got so intoxicated so quickly. 

  • 1 oz KWV or South African brandy of choice
  • 1 oz Van Der Hum tangerine liquore 
  • 1 scoop of high-quality vanilla ice cream 

Place all of the ingredients into a blender and pulse until smooth. Serve in a stemmed wine glass with a fresh orange slice. 


Brewed from the ever available reslle (hibiscus) petals, this drink has reached the status of the national drink in Senegal. Slightly sweetened with fruit juices and made complex with ginger and mint, it's like takin a new journey with every sip. 

  • 2 cups dried hibiscus flowers (Amazon) 
  • 1 quart + 2 cups of water 
  • 1 cup of sugar 
  • 1 cup of pineapple juice
  • 1/2 tsp fresh grated ginger 

Bring the water to a boil and then remove from heat. Add hibiscus flowers and allow to steep for 30 minutes. Strain through a fine sieve or cheesecloth. Combine the hibiscus tea with the rest of your ingredients and refrigerate. Store in the fridge until you're ready to serve. 


Brazil, Beaches, Baião de Dois


Made from Brazil's national spirit, cachaça, this drink is perfect for all the rum lovers. Cachaça is made of pure sugar cane but isn't aged. Also, not a fan of coconut milk? (we're not judging) Betides are often made with fresh fruit juices like pineapple or passion fruit. 

  • 2 oz Nogo Fogo or your favorite cachaça 
  • 1 oz coconut milk 
  • 1/2 oz simple syrup 
  • 1/2 cup crushed ice 

Combine all ingredients in a blender and pulse. Serve in a low ball glass with a pineapple leaf to garnish. 


Not truly a lemonade like we know in America, this refreshing libation is actually made of limes - which Brazilians refer to as "Tahitian lemons." This sweet and sour concoction is ideal for a hot summer afternoon of storytelling. 

  • 6 limes coarsely chopped 
  • 1 1/2 cups simple syrup 
  • 1 quart water
  • 3/4 cup sweetened condensed milk (VERY COLD)
  • crushed ice 

You may have to make this one in batches. Combine all the ingredients in a blender and pulse until smooth. This recipe makes 2 quarts . . . but you can thank us later. We like to garnish with all things tropical - 1/2 a lime, pineapple leaves, fresh mint. 


Bakersfield, Bourbon, Banjo strings

Perhaps the most quintessential American drink of all time, the Old Fashion is simple in its make-up but complex and rich on the finish. The key here is balance and quality ingredients so don't skimp. 

  • 1 tsp sugar 
  • 3 dashes Angostura bitters
  • 1 tsp water 
  • 2 oz bourbon 
  • 1 orange twist for garnish 

Place the sugar and bitters into a mixing glass and top with the water. Stir until the sugar is nearly dissolved. Add ice and then your bourbon and stir until well chilled. Strain into your cocktail glass filled with one large rock. Express the oils from your orange peel and then toss in for garnish. 

Feeling fancy? Of course you are! Try warming the oils from your orange peel with a match as you squeeze them into the glass - a subtle but noted touch of warmth and complexity will be your reward. 


We love everything old feeling new again and this modern take on the Arnold Palmer brings together sweet + tart and if you get crazy with a fancy tea of choice - any number of flavor profiles. We also love that this refresher was originally crafted by Arnold's wife . . . we see you Winnie! 

  • 1 cups water
  • 2/3 cups of sugar
  • 6 lemons juiced (about 3/4 cup)
  • 1/3 cup of honey
  • 5 black tea bags
  • Ice 
  • Mint 
  • Lemon wedges 


In a small pot bring 1 cup of water and the sugar to a boil for two minutes. Stir until the sugar dissolves and then remove from the heat. Cool to room temperature. Combine your simple syrup with the remaining water and lemon juice. 


Bring water and honey to a boil in a small pot and stir until dissolved. Remove from heat and steep tea bags for 5 minutes. Remove the tea bags without squeezing them (doing so will cause your tea to turn bitter).

Pour a 50/50 mixture into tall glasses filled with ice and garnish with fresh mint and lemon wedges. 


Japan, Jagariko, Jirai Kei

When famed hotelier Louis Eppinger left San Fransisco for Japan in 1889 he brought with him a deep knowledge of American bar culture. He quickly shared his love and his famed Bamboo took hold as a national favorite. It's said to have spurred the Japanese love of American styled cocktails.

  • 1/2 oz Fino sherry
  • 1/2 oz dry vermouth 
  • 2 dashes Angustora bitters
  • 2 dashes orange bitters
  • 1 large cube of ice 

Combine the ingredients in a mixing glass and stir gently. Pour over a large rock. Kampai! 


The Sakurayu tree is quintessential Japan. The cherry blossoms are used to flavor a wide range of foods including desserts. This tea recipe uses the salted version which is less sweet and brings a bolder earthy, salty, sweet flavor profile to the party. 

  • 2 pickled cherry blossoms (Amazon)
  • 1 1/4 cups water 
  • 1 tsp fine sugar 

Place two cherry blossoms in a glass for steeping. Boil the water. When at a slight boil pour 1/4 cup of water over the blossoms and allow to steep for three minutes. Fill the serving glass with the remaining water and dissolve the sugar. Combine the tea with the sweetened water and serve warm. 


Greece, Galaktobouriko, Galatea

The Brandy Sour looks like iced tea but tastes like the start of a great story. A favorite throughout Greece and perfect for that muggy end-of-summer evening with friends. 

  • 2 oz Cypriot brandy
  • 1 oz lemon squash 
  • 3 dashes Angostura bitters 
  • soda water 
  • ice 

Combine the brandy and lemon squash in an ice filled glass and stir gently until very cold. Strain into your serving glass and dash with bitters. Top with soda water. 

If you prefer life on the sweeter side try moistening the rim with a lemon wedge and rolling in sugar. 


Almonds have been grown in Crete for over 4 thousand years and this recipe makes the most of that history. A deliciously refreshing choice for the whole family. Truth be told . . . we enjoy a little pour of Cypriot brandy to take this mocktail to strong vibe realness.

  • 1 quart unsweetened almond milk 
  • 1 quart water
  • 2 cups sugar
  • 1 cinnamon stick 
  • 1 orange peel 
  • 1 tsp almond extract 
  • crushed ice 

Begin by boiling your water, sugar, cinnamon, and orange peel for 10 minutes and then cool to room temperature. Combine almond milk, almond extract, and flavored syrup and refrigerate. 

To serve pour into a glass over ice and garnish with a cinnamon stick and fresh orange slice. 


Italy, Innus, Insalata Caprese 


Our Founder - Christopher swears by this recipe and if you've been lucky enough to attend one of his summer Bar-B-Qs you would too. Strong, sweet, and ready to make friends, this Limoncello recipe will remind you why you love life. 

  • 8 large unwaxed lemons
  • 1 liter of vodka (originally made with bottom of the barrel pure grain alcohol, we opt for quality even here) 
  • 4 cups sugar
  • 4 cups water 

Clean and dry the lemons then use a peeler to remove the skins taking great care to avoid the pith. Fill a large sterile glass container (or two) with the lemon peels and vodka. Shake daily without opening for a minimum of 60 days. Make a simple syrup with your sugar and water and allow to cool. Combine these two magical mixtures and give yourself another 60+ days. 

At this point you can store in the freezer and serve straight-up and cold. 


One of our favorites is a good ol' fashion Italian Cream Soda. They are easy, refreshing, and inspirational  - much like great fashion. This one can get messy but 100% worth it for the smiles alone.

  • 1 cup of ice
  • 1/2 cup of club soda
  • 1/4 cup Torani Raspberry syrup
  • Fresh whipped cream

Fill a glass with ice, club soda, and raspberry syrup. Spoon in your heavy cream and then top with mounds of whipped cream. Decorate with additional syrup, sprinkles, and all that makes your heart sing. Hold off stirring until you're ready to drink and your IG is updated. 

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