Hot summer cocktails at Experimental Beach Ibiza

It’s August, It’s hot. It’s busy. It’s crowded… but we know a secret! Down a special secret bumpy road, through the beautiful Ses Salines salt flats and past a spectacular flock of flamingos is a place that is like an oasis of cool and calm on an otherwise crazy island. A place where the cocktails are unique, refreshing and delicious, where the music is totally spot-on for the location, where the sunset views are to die for and the service simply sublime.

The place? Experimental Beach Ibiza at Cap de’s Falco of course. The ECC Group are renowned around the world for employing expert mixologists and here in Ibiza, Chef Barman Nicolas Baptiste spent many months trying, testing, shaking, stirring and sipping his own concoctions until they we re j-u-u-s-t right to introduce to Ibiza in 2015.

“We try to make our cocktails complex yet accessible at the same time,” he explains when asked about this season’s menu. “We love to introduce our guests to new ingredients and things they might not have tried before, giving them new experiences and tastes that they’ll really enjoy.” If you’re not sure what to order, talk to Nico or one of his team and let them recommend something to suit your tastes… or opt for one of the following, Nico’s personal recommendations – also available for four people, served in a giant conch shell!

“I love the Belza – it’s so perfect for the beach and really refreshing,” says Nico. “It’s a granita (frozen) made with pink pepper infused Citadel gin, mixed with orange blossom, cucumber, pineapple juice, lime juice and a green tea and grapefruit syrup.”

Rose Mary
“This is like our own version of a Bloody Mary. We infuse Fair Vodka with rosemary – I do all of our infusions myself – then serve it with a little bottle of homemade gazpacho – made fresh by our kitchen daily.”

“The Sacochaça is one of the most refreshing drinks on the menu. It’s made using Parati Cachaça, which comes from a small company I found in Paris – we are the only place on the island where you can find it. We add fresh mint, lemon juice, sugar syrup and an infusion of Peach White Tea and Rooibos, and then add our little cookie cutter fish made from the zest of lemon, lime and orange as a garnish at the end.”

Pepper Pot
“This is our take on a traditional Tommy’s margarita. We use tequila infused with red pepper, add fresh basil, a spicy homemade tincture, lime juice and agave syrup and top it with fresh red pepper.”

“I think the Humaranja is my absolute favourite. I love drinking Mezcal and I wanted to find a way to introduce it to our menu, so people could discover it… but I know it’s not easy for everyone to drink, so I tried to make it very accessible. I mix the Mezcal with lime juice, blood orange, Maté and lemongrass syrup – it’s delicious.”