Celebrating 25 Years of Inspiring Cocktails

(Cheers!! 🍾🍸🍹)


A note from our mixologists:

Our cocktails are inspired by the Soneva Slow Life philosophy, using ingredients with heath benefits sourced from our organic gardens. Each one has been carefully curated by our mixologists. The cocktails and mocktails offer a variety of tastes and aromas, and each one carries with it a personal touch.

We hope they evoke memories of Soneva for those who have visited our island havens. For those who have never experienced Soneva, these signature drinks might give you a brief glimpse into our ethos, and tempt toy to come and try one on our sandy shores.

Join us as we celebrate our 25th anniversary in 2020-21, and cheers to the next 25 years together!


Signature Cocktails


Soneva Jani Reef

Ingredients

  • 30ml Organic Garden Basil-Infused Pisco*
  • 15ml Vanilla-Infused Vodka*
  • 20ml Blue Curacao
  • 15ml Pineapple Juice
  • 15ml Lemon Juice
  • 2 Dashes of Angostura Bitters
  • Preparation

    Combine all the ingredients in the shaker with ice cubes, shake well and double strain into a martini glass. Garnish with basil leaves.

    Maldivian Chilli-tini

    Ingredients

  • 60ml Maldivian Chilli-Infused Vodka*
  • 15ml Fresh Lime Juice
  • 20ml Mint Syrup
  • 10ml Ginger Juice
  • Preparation

    Combine all the ingredients in the shaker with ice cubes, shake well and double strain into a martini glass. Garnish with Chilli

    Eco Centro Garden

    Ingredients

  • 30ml Homemade Lemongrass Vodka
  • 15ml Midori Melon
  • 15ml Licor 43
  • 20ml Fresh Lemon Juice
  • 60ml Cucumber Juice
  • 10 Mint Leaves
  • 2 Cucumber Slices
  • Preparation

    Combine all the ingredients in the shaker with ice cubes, shake well. Double strain into a short tumbler. Garnish with mint leaves and cucumber slices.

    Coconut Champagne

    Ingredients

  • 45ml Pisco 1615
  • 30ml Fresh Lemon Juice
  • 55ml Coconut Cream
  • 15ml Monin Elderflower Syrup
  • 30ml Aqua Faba
  • 20ml Prosecco
  • 1 Lemon Basil Sprig
  • Preparation

    Prepare the banana leaf and coconut cup (or similar) on the plate. Combine all the liquid ingredients (except for the prosecco) into the shaker and shake with plenty of ice. Shake it until cold, then strain into the coconut cup. Gently pour the chilled prosecco over the top, before garnishing with a lemon basil sprig.

    Message In A Bottle

    Ingredients

  • 45 ml Grey Goose Vodka
  • 20ml Basil Syrup
  • 15ml Lemon Juice
  • 4 Basil Types
  • Basil Syrup Preparation

  • 6 Sprigs of Italian/Sweet Basil
  • 2 Sprigs of Holy Basil
  • 6 Sprigs of Lemon Basil
  • 2 Sprigs of Thai Basil
  • 80ml Galangal Juice
  • 400ml Sugar
  • 400ml Water
  • 10ml Vodka
  • Blend all the Basil Syrup ingredients together for two minutes. Strain and keep cool in the fridge.

    Preparation

    Combine all the ingredients in the shaker over ice cubes and shake well. Serve by pouring the mix into a bottle, or alternatively into a tall highball glass, and garnish with the different types of basil.

    Kashikeyo

    Ingredients

  • 30ml Sipsmith Gin
  • 15ml Carpano Dry Vermouth
  • 10ml Campari
  • 20ml Pomelo and Screw Pine Liquor
  • Preparation

    Stir the ingredients in a mixing glass, for no longer than a minute. Add the small lemon twist and garnish with two screw pine slices.

    Pirates Breakfast

    Ingredients

  • 20ml Bulleit Bourbon
  • 30ml Chartreuse
  • 10ml Aloe Vera Liqueur
  • 20ml Fresh Lime Juice
  • 20ml Pineapple Shrub
  • 1 stem Lemon Basil
  • 1 stem Mint leaves
  • Pineapple Shrub

  • 100ml Fresh Pineapple Juice
  • 100ml Agave Syrup
  • 100ml White Vinegar
  • Combine all the ingredients together, stir for one minute. Keep in the fridge for one week.

    Preparation

    Shake all the ingredients together in a shaker with ice. Strain over new ice in a short glass. Garnish with basil and mint leaves.

    Soneva Bomb

    Ingredients

  • 30ml Vodka
  • 30ml Gin
  • 15ml Maraschino Liquor
  • 5ml Butterfly-Pear Syrup
  • 15ml Sweet and Sour Mix (also known as Sour Mix)
  • Combine all the ingredients together, stir for one minute. Keep in the fridge for one week

    Preparation

    In a cocktail shaker, combine all of the ingredients with ice and shake well. Once shaken, pour into a glass. This cocktail can also be served in a hurricane glass.

    Lychee Dragon

    Ingredients

  • 40ml Hibiscus-Infused Vodka*
  • 10ml Lychee Liqueur
  • 15ml Liquor 43
  • 15ml Lychee Juice
  • 15ml Sweet and Sour Mix (also known as Sour Mix)
  • Preparation

    Stir together the lychee liqueur, Liquor 43, lychee juice and sweet and sour mix. Pour into a glass and top with the hibiscus-infused vodka.

    Cloudy Sky

    Ingredients

    •  30ml Cachaca
    •  30ml Monkey 47 Gin
    •  20ml  Coconut Cream
    •  15ml Honey
    •  1/2 tsp Turmeric Powder
    •  10ml Lime Juice
    •  15ml Ginger Juice
    •  7  Basil Leaves
    •  7  Fennel Leaves

    Preparation

    In a cocktail shaker, combine all the ingredients (except the basil and fennel) with ice and shake well. Pour into a glass and garnish with the basil and fennel leaves.

    Organic Garden

    Ingredients

    •  60ml Hendrick's Gin
    •  30ml Cucumber Juice
    •  40ml Honeydew Melon
    •  5  Basil Leaves
    •  15ml Lime Juice
    •  10ml Orgeat Syrup
    •  1 Cucumber Shaving
    •  4 Shiso Leaves

    Preparation

    Blend the basil, cucumber and honeydew melon together, then pour all the ingredients into a shaker. Shake well and pour into a glass (alternatively use a tall highball glass). Garnish with cucumber shavings and shiso leaves.

    The Shrub

    Ingredients

    •  60ml Captain Morgan
    • 110ml Pineapple Shrub (can be replaced by pineapple juice)
    •  1 Small Rosemary Sprig
    •  3 Pineapple Cubes

    Pineapple Shrub Preparation

    •  300ml Fresh Pineapple Juice
    •  300ml Agave Syrup
    •  200ml White Vinegar

    Combine all the ingredients together, stir for one minute. Keep in the fridge for up to one week.

    Preparation

    Combine all the ingredients in a shaker with ice. Shake it and serve chilled in a tall glass. Garnish with pineapple cubes and rosemary sprig.

    Balsamic Sour

    Ingredients

    •  50ml Bourbon Whiskey
    •  60ml Passion Juice
    •  10ml Balsamic Vinegar
    •  10ml Lime Juice
    •  10ml Sugar Syrup
    •  1  Cape Gooseberry

    Preparation

    Combine all the ingredients in a shaker over ice and shake well. Pour into a chilled short tumbler glass and garnish with the Cape gooseberry.

    Be Cool

    Ingredients

    •  30ml Vodka
    •  30ml Malibu
    •  100ml Coconut Water
    •  10ml Lemon Juice
    •  10ml Macha Tea Syrup
    •  1/2 tsp Macha Tea Powder

    Preparation

    In a cocktail shaker, combine all the ingredients with ice. Shake and serve in a chilled burgundy glass.

    Blossom In The Garden

    Ingredients

    •  60ml Bourbon W hiskey
    •  20ml Agave Syrup
    •  15ml Lime Juice
    •  4 Cherry Tomatoes
    •  2 Sprigs of Basil Leaves

    Preparation

    Muddle three tomatoes and one sprig of basil leaves with the lime juice, then pour the rest of the ingredients into the shaker. Shake well and pour into the glass over the muddled tomatoes and basil. Garnish with the remaining cherry tomato and a sprig of basil leaves.

    Muay Thai
    (Northern Style)

    Ingredients

    •  30ml Whiskey
    •  20ml Triple Sec
    •  60ml Passion Juice
    •  5ml Lime Juice
    •  5ml Sugar Syrup
    •  2 Kaffir Lime Leaves

    Preparation

    Combine all the ingredients (except the Kaffir lime leaves) in a shaker. Shake and pour into a martini glass. Garnish with Kaffir lime leaves.

    Thai Mojito
    (Chiang Mai Style)

    Ingredients

    •  60ml Dark Rum
    •  6 Pineapple Cubes
    •  10 Mint Leaves
    •  1 Lime (cut into cubes)
    •  2 tsp Brown Sugar

    Preparation

    Muddle the pineapple, mint, lime and brown sugar. In a cocktail shaker, add the ice and dark rum, shake well and pour to a high ball glass. Garnish with mint leaves.

    Butterfly Pea Rita (Koh Kood Style)

    Ingredients

    •  60ml Gold Tequila
    •  30ml Triple Sec
    •  20ml Fresh Lime Juice
    •  15ml Sugar Syrup
    •  60ml Butterfly Pea Juice

    Preparation

    Combine the ingredients in a shaker. Shake with ice and pour into a margarita glass.

    Lod-Chong (Traditional Thai Dessert)

    Ingredients

    •  30ml White Rum
    •  30ml Malibu
    •  30ml Midori
    •  15ml Coconut Milk

    Preparation

    Warm the coconut milk until fragrant. Shake all the ingredients in a shaker with ice and pour into a martini glass.

    Espresso Martini

    Ingredients

    •  45ml Absolut Vodka
    •  60ml Cold-Brew Coffee*
    •  10ml Simple Syrup
    •  4 Coffee Beans

    Preparation

    Prepare the cold drip coffee. Stir the coffee together with the vodka and syrup, then pour into a martini glass. Garnish with the coffee beans.


    Signature Mocktails



    Coco Jani

    Ingredients

    •  110ml Coconut Water
    •  20ml Lemon Juice
    •  20ml Jasmine-Green Tea Syrup
    •  1 Fennel Leaf

    Jasmine-Green Tea Syrup Preparation

    •  5g of Jasmine-Green Tea or 2 Jasmine Tea Bags
    •  100ml Hot Water
    •  100ml Sugar

    Steep the tea in 100ml of hot water. Allow it to infuse for two minutes, then take out the tea bags and add the sugar. Blend for two minutes.

    Preparation

    Combine all the ingredients in a glass, stir until mixed. Top with ice and garnish with the fennel leaf.

    Energy Boost

    Ingredients

    •  110ml Dragon-Beet Juice
    •  20ml Lemon Juice
    •  20ml Agave Syrup
    •  1 Sprig of Lemon Basil

    Preparation

    Combine all the ingredients in a glass, stir to mix and top it with ice. Garnish with lemon basil.

    Jungle Cooler

    Ingredients

    •  90ml Orange Juice
    •  60ml Pineapple Juice
    •  15ml Lemon Juice
    •  60ml Peach Puree
    •  60ml Coconut Milk

    Preparation

    Combine all the ingredients in a blender, blend well and pour everything into a glass.

    Tropical Breeze

    Ingredients

    •  60ml Green Apple Juice
    • 30ml Homemade Passion Fruit and Pineapple Cordial
    •  20ml  Lime Juice
    •  30ml Club Soda
    •  2  Orange Slices

    Homemade Cordial Preparation

    •  4 Passion Fruit
    •  1/2 Fresh Pineapple

    Cut the fresh pineapple into small pieces, add the passion fruit and slowly cook them in 500g of sugar and 120ml of water for about half an hour. Pass the liquid through a fine strainer.

    Preparation

    Pour all ingredients over ice in a hurricane glass, topping it off with the club soda. Garnish with the orange slices.

    Ever Soneva So Spirited Morning Sun

    Ingredients

    •  60ml Freshly Squeezed Orange Juice
    •  60ml Lemonade
    •  30ml Homemade Rosella Syrup

    Rosella Syrup Preparation

    20 Rosella Flowers
    500g Sugar
    120ml Water
    Slow cook all the ingredients, then pass the mix through a fine strainer.

    Preparation

    Prepare a hurricane glass filled with ice, add the orange juice and lemonade, and float the rosella syrup on top.


    Guide

    A Guide on How to Infuse Alcohol and Make Liquor


    Basil-Infused Pisco

  • 500ml Pisco
  • 25 Lemon Basil Leaves
  • Place the ingredients together in a clean glass jar with a tight lid. The basil should be left to infuse for 72 hours, stirred every 12 hours. Once the Pisco has been infused with the desired flavour, strain the Pisco into a different bottle.

    Vanilla-Infused Vodka

  • 500ml Grey Goose Vodka
  • 10 Fresh Vanilla Pods
  • Place the vanilla pods and vodka in a clean glass jar with a tight lid and allow it to infuse for five days. Shake the jar each day, then on the last day pass it through a double strainer and store it in the fridge. 

    Maldivian Chilli-Infused Vodka

  • 500ml Grey Goose Vodka
  • 1 Maldivian Chilli (you may use other chilli varieties if you can’t get a Maldivian chilli)
  • Put the sliced chilli and vodka in a glass jar with a tight lid. Let it infuse overnight for 12 hours. Then strain and store in the fridge.

    Don’t forget to share your creations on social media and tag @discoversoneva and #Soneva25

    We look forward to seeing you at Soneva soon!


    Illustrations by Caroline Webb