Prince Explorer

COCKTAIL FOR THE OCEAN

A unique program that invites Monegasque and international establishments to create a signature “Cocktail for the Ocean” using Prince Explorer Gin. For every cocktail served, Prince Explorer donates € 1 to support ocean conservation efforts around the world.

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IMAGINE A WORLD WHERE CREATIVITY MEETS RESPONSIBILITY... WHERE EVERY COCKTAIL TELLS A STORY AND SUPPORTS CONCRETE ACTIONS TO PROTECT THE OCEANS.
IMAGINE A WORLD WHERE CREATIVITY MEETS RESPONSIBILITY... WHERE EVERY COCKTAIL TELLS A STORY AND SUPPORTS CONCRETE ACTIONS TO PROTECT THE OCEANS.

the 2nd Edition of a Cocktail for the Ocean

Every year a distinguished jury selects the best Cocktails for the Ocean, with the finalists earning the chance showcase their talent and represent their establishments at the Awards’ final in Monaco. With the Awards also reaching new heights in 2025, 12 outstanding finalists were selected, bringing together the best talent in the industry to celebrate mixology in the name of ocean conservation.

€1 donated per cocktail sold

Prince Explorer is fully committed to ocean protection, which is why it has pledged to donate € 1 to ocean conservation efforts for every Cocktail for the Ocean sold in participating establishments.

our commitment

THE WINNER OF THE
“COCKTAIL FOR THE OCEAN” AWARDS 2025

Andrea Allasia of Nobu Monte-Carlo

Andrea Allasia, Head Bartender of Nobu Monte Carlo took first place with MediterrAlien, a cocktail that creatively transforms invasive species into an opportunity for sustainability. 

NOBU MONTE-CARLO WEBSITE

2025 cocktails

Mediterr-alien

Nobu Monte-Carlo

RECIPE

Sur-mer martini

Zuma

RECIPE

Poseidon

Coya Monte-Carlo

RECIPE

The prince became king

Grand Hotel Principe Di Piemonte

RECIPE

Genovese Navy

Marlow

RECIPE

Aqua pura

Vesta Fiori Chiari

RECIPE

La mer dans le verre

The Gritti Palace

RECIPE

Umi Fizz

Il Tornabuoni

RECIPE

Prince Explorer 3.0

Bar Américain

RECIPE

Sunset Gimlet

Les Loges Blanches

RECIPE

Dead Coral

Monte-Carlo Bay

RECIPE

Sustainable Gimlet

The Niwaki

RECIPE

Would you like to take part in the next Cocktail for the Ocean competition?

CONTACT US

THE WINNER OF THE
“COCKTAIL FOR THE OCEAN” AWARDS 2024

The winner of the 2024 edition, Delfim Mendes of Bar Américain

In 2024, Deflim Mendes from the Bar Américain of the Hôtel de Paris Monte-Carlo stood out by winning the competition with a cocktail inspired by the beauty and fragility of the Monaco Glacier. Served in a recycled Prince Explorer Gin bottle, the cocktail not only highlighted the urgency of the fight against climate change but also reflected Prince Explorer Gin’s ongoing commitment to environmental protection.

BAR AMÉRICAIN WEBSITE

Genovese Navy

A true taste of the Riviera – a sensory journey capturing Mediterranean terroir. Prince Explorer is enhanced by the creamy depth of pine nut orgeat, a tribute to the region’s forests and rich biodiversity. The bright notes of yuzu perfectly balance the richness of the orgeat, while fresh basil adds a fragrant lift, evoking the lush gardens of the Riviera. Each ingredient reflects a commitment to ecological balance and sustainable craftsmanship.

 

Ingredients :

– 5cl Prince Explorer Gin 
– 2cl Pine nut Orgeat * 
– 1.5cl Yuzu juice
– Parmesan chip
– Lime Yuzu Basil Foam ** 

The delicate parmesan chip garnish provides a savory contrast, amplifying the drink’s umami complexity and echoing the pesto-inspired theme. The chip’s caltiness and fattiness harmonize with the cocktail’s sweetness and acidity, creating a well-rounded, balanced experience. 

* Roast 200g pine nuts at 180°C for 10 min. Add 50g white sugar and 150g pure cane sugar. Blend and add 15cl boiling water. After 30mins, blend again, strain through a cheesecloth and add 3cl orange water. ** Blend 20cl yuzu juice, 25g lime zest, and 20g basil. Filter through a cheesecloth. Add 2 egg whites, 2g soy lecithin and 5cl 2:1 sugar syrup before loading in a siphon. 

MARLOW

Sur-mer Martini

The Mer Martini is a celebration of the sea and the essence of summer by the coast. Designed for everyone to enjoy, it offers a refined introduction to the classic martini with a Côte d’Azur twist. By combining elements from both sea and land, this cocktail creates a lasting impression through its balanced flavors. It embodies the harmony between freshness, salinity, and depth, evoking memories of ocean breezes and sunlit shores.

 

Ingredients :

– 6cl Prince Explorer Gin 
– 1.5cl Tio Pepe Sherry
– 1.5cl Lychee Water
– 1.5cl Kaneshichi
– 2cl Elderflower and Sea Samphire Cordial

Stir all ingredients with ice in a mixing glass until well-chilled. Strain into a coupe glass and garnish with a slice of pickled daikon. 

Prince Explorer gin provides the foundation, complemented by the delicate sweetness of elderflower and the subtle salinity of sea samphire cordial. Lychee water introduces tropical notes of summer, while Kaneshichi katsuobushi spirit adds an umami depth, seamlessly tying the ingredients together with the crisp dryness of Tio Pepe Fino sherry. 

Zuma

Poseidon

A sustainable creation that highlights local ingredients. The blue color comes from kombu and spirulina, two plentiful marine ingredients that bring an umami richness. The soda, infused with thyme, rosemary, and lemon—all grown locally to minimize its carbon footprint—perfectly rounds out the flavors. Poseidon combines taste, sustainability, and creativity, offering a unique sensory experience while respecting the environment.

 

Ingredients :

– 4cl Prince Explorer Gin 
– 3cl Ocean Solution *
– Recycled cordial tuile
– Prince Bitter Soda **
– Saline Solution ***

From a sustainability perspective, the focus is on reusing ingredients. For example, the lemon peels and rosemary sprigs used to infuse the gin are repurposed as garnishes for the cocktail. This process minimizes waste and gives a second life to elements that would otherwise be discarded. 

* Infuse Kombu with clarified lemon juice, eucalyptus leaves, cardamom, and blue spirulina to create a vibrant, oceanic base with herbal and citrus notes. ** Combine gentian, quinine, pink peppercorn, Sichuan peppercorn, thyme, water, sugar, and carbonate with CO2. *** Mix cardamom, salt, and water. 

Coya Monte-Carlo

The Prince became King

A tribute to the ocean, evoking the fresh and vibrant essence of the coastal environment. This cocktail represents a connection to the beach of Viareggio, with local shells and stones used for garnish, and serves as a reminder of the natural beauty that inspires it.

 

Ingredients :

– 5cl Prince Explorer Gin 
– 1cl saline solution
– 8cl homemade Spicy Mediterranean Tonic
– 2cl lime, sage, and rosemary cordial **

Combine the Prince Explorer, the saline solution, and lime, sage and rosemary cordial. Stir well and strain into a high trumbler. Top with the homemade spicy Mediterranean tonic and garnish with an artisanal citrus chip. 

** Combine green apple, rosemary, sage, and lime to create a flavorful infusion.

Grand hotel Principe di Piemonte

Aqua Pura

A tribute to exploration, to Prince Explorer, and to the vast, uncharted oceans. Just as ancient navigators set sail into the unknown, we embark on a sensory voyage, seeking the perfect balance between tradition and innovation. This cocktail evokes the richness and fragility of the marine world. Each sip, a reminder of the importance of protecting this beautiful, powerful and precious ecosystem for future generations.

 

Ingredients :

– 4cl Prince Explorer Gin 
– 1.5cl Saint Germain
– 6.54cl homemade Mediterranean Soda**

Build the cocktail directly in a highball glass by pouring the Prince Explorer gin over ice, then gently topping it with the soda. Stir before adding a dash of Mistral essence. Garnish with an oyster leaf and serve alongside a rice chip topped with fresh oyster, lemon gel, and herring caviar.

** To prepare the pre-carbonated soda, combine St-Germain with verjus infused with citrus peels, thyme and green spirulina, then carbonate using a soda siphon.

vesta fiori chiari

La Mer dans le Verre

This cocktail is more than just a drink; it’s a reminder of the beauty and fragility of our oceans. It serves as an invitation to reflect on the importance of protecting marine ecosystems. With every sip, «La Mer dans le Verre» encourages us to recognize our shared responsibility to combat ocean pollution and safeguard the future of our oceans. The Gritti Palace is a proud supporter of the «Save the Ocean» project.

 

Ingredients :

– 4cl Prince Explorer Gin 
– 1cl Italicus
– 1cl Rhum Trois Rivières Cuvée de l’Océan
– Blue Curaçao 
– 4cl homemade Lemongrass and Mint Kombucha

Chill the glasses, then add ice to the shaker. Pour all ingredients into the shaker and shake vigorously. Strain the mixture into the chilled glasses and garnish naturally for an organic presentation. Delicately place a sprig of wild fennel in the center of the drink for the finishing touch.

«La Mer dans le Verre» combines fragrant, balsamic notes from Prince Explorer with the fresh citrusy zing of Sicilian bergamot and a vibrant blend of lemongrass and mint kombucha. A touch of Martinican rum adds a rich, salty character, embodying the essence of the ocean and infusing the cocktail with a depth that reflects its coastal production.

The Gritti Palace

Umi Fizz

A tribute to the ocean’s mesmerizing nature with fresh, tangy notes that evoke its briny depth, and a balance of floral sweetness and vibrant tartness, reminiscent of a coastal breeze. Subtle saline and earthy undertones mirror the scent of seaweed along the shore, and an effervescence capturing the refreshing mist of the ocean. Each sip connects you to the invigorating spirit of the sea, reflecting its beauty and the rich life at the water’s edge.

 

Ingredients :

– 5cl Prince Explorer Gin 
– 2.5cl Fleur de sureau Sauvage Giffard
– 3cl citric saline solution
– Goldberg Ginger Ale
– 1.5cl Blackberry and bergamot Cordial **

Combine the gin, elderflower liqueur, citric saline solution, and blackcurrant & bergamot cordial in a shaker filled with ice. Shake well to combine and chill, then strain into a chilled highball or coupe. Top with Goldberg Ginger Ale and garnish with a twist of lemon peel and a small piece of edible seaweed. 

** Simmer 200g fresh blackcurrants and 200ml water in a saucepan, gently crushing the berries. Strain the mixture through a fine sieve and return to the pan. Add 100g caster sugar, 1 tsp salt, zest and juice of 1 fresh bergamot, 10ml lemon juice, and 1 tsp citric acid. Simmer until it thickens slightly, then strain again and refrigerate.

Il Tornabuoni Hotel

Prince Explorer 3.0

This cocktail is inspired by the Mediterranean, using Nadorcott mandarins, rosemary, and Nonino Aperitivo for a balance of fruity, herbal, floral, and bitter notes. The foam, with sea samphire and Timut pepper, evokes the sea. Carefully chosen ingredients elevate Prince Explorer gin, and the decoration, made with repurposed materials, reflects Mediterranean coastlines and erosion.

 

Ingredients :

– 5cl Prince Explorer Gin 
– 3cl de Aperitivo Nonino Écume**
– 2.5cl Mandarin and rosemary cordial**** 

 

Combine all of the ingredients (except the écume) in a shaker filled with ice. Shake and double strain into a tumbler glass made from repurposed Prince Explorer gin bottles. To finish, top with the espuma.

** Mix 2g of Timut pepper, 200g of samphire, 200ml of water, and one egg white and immerse an electric foamer into the preparation.

**** Combine 20g of mandarin peel, 40g of rosemary, 50ml of lime juice, 100g of powdered sugar, 4g of citric acid, 100ml of water.

bar américain monaco

Sunset Gimlet

A poetic tribute to a serene beach at sunset. The cardamom-citrus rim captures the gin’s vibrant notes, while its citrus notes are enhanced by pink peppercorns and softened by pineapple-sage. Szechuan pickled apples cleanse the palate, inviting you to rediscover the cocktail. The iodized foam mimics the sea. This cocktail elevates the gin’s natural elegance and complexity, much like the fading light of a sunset that lingers in your memory.

 

Ingredients :

– 4.5cl Prince Explorer Gin 
– 2cl Rouge! Bitter Blanc
– 2cl Boudier Liqueur Combava
– 0.5cl dried Coquelicot flower water Infusion
– 3cl Tangy pineapple-sage & pink berries Infusion **

Combine the Prince Explorer, Rouge! Bitter Blanc, Boudier Liqueur Combava, and Infusion. Stir the mixture well and strain into a glass. Top with a float of Eau de Coquelicot. Garnish with iodized foam (écume iodée °), dehydrated citrus-cardamom rim ^, and pickled apple with Szechuan pepper. 

** 1/4th 2:1 sugar syrup infused with pink peppercorns and 5% citric acid with 3/4th pineapple-sage infused in boiling water. ° Foam a combination of 3cl Midi Fauve, 2cl Boudier Nori, 3cl Maya coconut water, 3 dashes saline solution, and 1/4 barspoon sucrose ester. $ Finely grind dried lime, orange, and grapefruit slices and 5 green cardamom seeds.

Les loges blanches

Dead Coral

A tribute to the fragile beauty of coral reefs and a reminder of the devastating impact of climate change. Sharp citrus notes and warming spice evoke ocean acidification and the gradual decay of marine ecosystems, while the base’s color reflects the lifeless remains of a once-thriving reef. More than just a drink, a statement—an invitation to reflect on nature’s delicate balance and the need to protect it.

 

Ingredients :

– 8cl Prince Explorer Gin 
– 2cl Maple Syrup
– 2cl Fresh lemon juice 
– 3 drops Magic Velvet 
– Fresh Mint 
– Timut Peppercorns 

Hard shake the Prince Explorer, maple syrup, fresh lemon juice, Magic Velvet, and fresh mint sprigs vigorously with ice. Strain into an Old Fashioned glass. Garnish with a mint leaf and a light grind of Timut pepper. Serve the glass on black edible sugar, symbolizing a dead coral reef. 

The ingredients reflect a commitment to quality and locality. A pure expression of Prince Explorer gin, only enhanced by Timut pepper. Its vibrant citrus and floral notes add a subtle layer of complexity, complementing the gin’s natural character. Organic lemons and mint, handpicked from the garden, bring freshness and brightness, while maple syrup adds a touch of depth.

Monte-carlo Bay

Sustainable Gimlet

A sustainable take on the classic Gimlet, inspired by daring sailors and Prince Albert I. This version repurposes lime juice byproducts to create lime cordial, garnishing powder, and jelly, ensuring zero lime waste. It’s an eco-conscious twist that reduces bar waste and minimizes carbon footprint while maintaining the bold, refreshing flavors of the original cocktail.

 

Ingredients :

– 6cl Prince Explorer Gin 
– Lime and with chocolate powder * 
– Albedo Jelly ^
– 2.5cl lime oleo cordial ** 

Combine the Prince Explorer and the lime oleo cordial in a mixing glass. Garnish with albedo jelly and the lime and white chocolate powder. 

* Dehydrate oleo leftovers at 70° for 5 hours before blending with white chocolate 1:1 ** Oleo: muddle lime zest with sugar 1:1 overnight before straining. ** Cordial: combine 1L lime oleo, 5g ascorbic acid and 5g citric acid. ^ Boil lime albedo 5 times, changing the water each time. Blend with sugar, water, and green colouring. Finely strain and add agar agar. 

The Niwaki