Inflight Magazine of Brussels Airlines
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Chris Peck rolls up his trousers, slips on his summer loafers and heads to some of the best bars on the network with outdoor terraces
Athens
Reopened in April after a minor renovation, Akrotiri Boutique (B5 Vassileos Georgiou Street, www.akrotirilounge.gr) is where the fabulous folk head of a sweltering summer evening in Athens. Overlooking the Athenian harbour, there’s outdoor space for 3,000 people standing, or 1,000 seated, meaning it shouldn’t be too hard to get a table for some dinner and dancing. And with a distinctive lighted pool, disco balls and views out over the sea, the rhythmic sounds of the DJ’s tunes will have you feeling like you’re walking on water as you dance under the stars.
Palma
If you want to combine your days and your nights, head to Palma’s Puro Beach (Pagell 1, Cala Estancia, www.purobeach.com). By day, you can relax by the water, indulge in poolside dining and a massage, or join a yoga class. By night, you can party under the stars, enjoy sundown cocktail hour and listen to a stereo soundtrack by famous DJs flown in from around the globe.
Lisbon
Opened in 2001, the Belém Bar Café (Av. Brasilia – Pavilhão Poente, www.belembarcafe.com) has firmly established itself as one of the most fashionable destinations in Lisbon. Once inside, head straight to one of the two incredible outdoor bars for sunset-drenched views of the River Tagus. Enjoy the warmth of the summer evenings, or make this a late-night destination at the weekend and watch the sun come up the next morning (open from 8pm-5am on Fridays and Saturdays).
Cocktail corner
London’s fragrant Chelsea Flower Show cocktail
Released to coincide with the highlight of the horticulturalist’s London season, sit back and sip a fruity blend of summer.
Ingredients: 25ml Tanqueray gin 25ml Kwai Feh lychee liqueur 25ml cranberry juice 10ml cranberry syrup Dash orange bitters Ruinart Rosé champagne
Tools: Cocktail glass Cocktail shaker
Method: Shake the gin, lychee liqueur, cranberry juice, cranberry syrup and orange bitters in a Boston shaker. Double strain into a cocktail glass. Top up with the champagne and garnish with a Singapore orchid.
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