Summer is a time for travel and, if you’re like us, when you travel you want to know where you can find the best drinks in the city or cities you’re visiting. (Seriously, it’s the number one priority. Food comes in at two, lodging at three. Booze will always be first).With that in mind, we sought out some great summer cocktails from around the world for you to try, should you be traveling to any of these hot spots this summer.First Aid – Denmark(Created by Humberto Marques, Curfew, Copenhagen)1.5 oz Tanqueray gin1 oz Aloe vera honey.5 oz dry port wine1 oz fresh lime juiceMethod: Shake all the ingredients and strain into a lowball glass. Garnish with grapes.Purple Basil Daiquiri – Italy(Created for Monastero Santa Rosa, Amalfi Coast, Italy)1.33 oz White Rum infused with Red Basil leaves*.75 oz Fresh Lemon Juice.5 oz Simple syrupDash of homemade Pomegranate syrup**Red Basil leaves from the gardenMethod: Use a blender to blend all ingredients for 2 minutes; filter the mixture through a strainer twice. Then add the mixture into the shaker and shake vigorously. Pour the cocktail into a chilled double Martini glass. Garnish with lemon peel and red basil leaves.* Red Basil infused Rum: Infused one bottle of White Rum with .25 cup of Red Basil leaves. Store in refrigerator for one hour. Filter the mixture by removing the Basil leaves. The result will be a light violet-colored liquid.**Pomegranate syrup: Peel the pomegranates, cutting the fruit and carefully removing all white skins between the seeds. Put the Pomegranate seeds in a blender, filtering out the Juice, and let stand covered for 24 Hours. Remove the white foam that forms on the surface. Add sugar to the juice. Mix well and leave to rest in a cool place for 48 hours. Add additional sugar with some water and boil for 15 minutes.Cool and strain the mixture.Elephant Drink – Germany(Created for Hotel Adlon Kempinski, Berlin)1.33 oz Gin.33 oz Lillet RoséDash of dark grenadineDash of grapefruit juiceMethod: Combine ingredients in a mixing glass (filled with ice) and stir well. Decorate with fruits.The Wilding Pine – New Zealand(Created for Red’s Bar, New Zealand)2 tbsp Hayman’s London Dry Gin2 tbsp Lillet Blanc2 tbsp Fresh lemon juice2 tbsp Pine needle syrup (1:1)4 Drops of Bittermens Celery Shrub1 Egg White2 Pine sprigsMethod: Smoke a coupe glass with pine by lighting a pine sprig and placing the glass upside down over the flaming sprig. Shake all the ingredients, except the egg white with ice. Then, using a hawthorn strainer, strain the mix into the small tin of your Boston shaker, add the egg white and then shake again without any ice. This reverse dry shake gives a much fluffier finish to the drink. Double strain into a smoked coupe and garnish with a pine sprig.Kubu Mojito – Indonesia(Created for AYANA Resort and Spa, Bali)1.5 oz Havana Club Rum1 oz Lemon juice1 oz Lemongrass syrup1 tsp brown sugar1 lemongrass stick5 Makrut lime leaves4 Lime wedgesMethod: Combine all ingredients together in a mixing glass (filled with ice). Garnish with lemongrass stick and Makrut lime leaves. Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes Stirred or Shaken? How to Make a Perfect Vodka Martini How to Cook Steak in the Oven Pisco Cocktails are the Refreshing Balm You Need for the Dog Days of Summer Editors’ Recommendations 9 Cocktails Recipes to Mix Up for National Rum Day
Sri Lanka has been long negotiating a credit of up to $2bn with lenders including China, Russia, and South Korea to upgrade and double the capacity of the refinery, after the government failed to find an investment partner for a proposed Iranian-backed overhaul. IOC had said last week it was willing to offer expertise to upgrade the facility but Premjayantha said that Sri Lanka had not accepted the offer.Premjayantha said that with IOC already operating a majority of fuel stations in Sri Lanka and as a result increasing fuel prices at will, handing over the refinery to the same company could hurt the local fuel distribution sector. IOC controls one third of Sri Lanka’s retail fuel market and has been operating in the country since 2003Sri Lanka is seeking alternative crude oil suppliers in view of the US sanctions on Iran coming into force from June this year.Over 90 per cent of Sri Lanka’s crude oil requirements come from Iran. He said that Sri Lanka needs to upgrade the facility in order to refine oil from other countries as the import of Iranian oil will be reduced owing to sanctions imposed on Iran by the United States. Premjayantha said that approximately USD 500 million will be required to upgrade the facilities at the refinery and Sri Lanka will seek expressions of interest to carry out the work. Sri Lanka has rejected an Indian offer to upgrade a local refinery which is built to refine only Iranian oil.Petroleum Resources Minister Susil Premjayantha said that the offer to upgrade the Sapugaskanda oil refinery had come from the Indian Oil Corporation (IOC) which operates most of the fuel sheds in Sri Lanka.