Now that you have the perfect summer swimsuit, know which actors, artists, and musicians are making us hot, and have stocked up on beach reads, it's time to beef up your bar with these five cocktail recipes created by mixologists at five different Four Seasons hotels from around the world. Though these are officially part of the hotel chain's 100 Mile Cocktail program, a challenge to create drinks with ingredients sourced from within 100 miles from the hotel, all can be made with modifications from your hometown, too.
60ml of Bangyikhan rum infused with lemongrass, ginger, chili and kaffir lime (Bangyikhan can be replaced with any medium dark rum, such as Havana Club.) 8 to 10 fresh mint leaves 20 ml freshly squeezed lime juice 15 ml of local sugar cane syrup (can be replaced with any sugar syrup if sugar cane not available) Soda Water Crushed ice
Combine the infused Bangyikhan rum, lime juice and sugar syrup in a glass.
"Clap" (bruise) the mint leaves and add to the mix.