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HotelChatter's Hotel Cocktail Week(s) Begins with These Lazy-Hazy End Of Summer Cocktails

August 11, 2014 at 5:09 PM | by | Comments (0)

It's no secret that we love drinking in hotels here at HotelChatter. In fact, hotels might be our favorite "local." So all this week and next, we'll be pouring out some drinks for you during our second Hotel Cocktail Week(s) -- newly-expanded because there’s just so many drinks to share. We'll be posting quirky cocktails, boozy trends, unique menus and even recipes so you can recreate your favorite hotel drink at home. We expect everyone will be getting a bit tipsy over the next couple of weeks! But don't forget to tip your bartenders, in this case, us.

Although this may depress a few of you, it’s time to face reality: there are only a few short weeks remaining of good ‘ol summertime. But carpe diem everyone! It’s not too late to get these hotel cocktails and maybe grab some rays at a rooftop bar at the same time.


Sugar Snap Pea and Mint Cocktail at W New York–-Downtown’s Living Room Bar & Terrace

Created by mixologist Eben Klemm, the Sugar Snap Pea and Mint cocktail at W Downtown combines aquavit, simple syrup and muddled mint, lemon and sugar snap peas. Topped with ginger beer and garnished with a snap pea and mint sprigs, it’s one last fleeting summery sight for guests to behold. Plus the vegie makes it good for you. No need to explore that further.


The Farmers Tan Martini at Hotel Vermont’s Juniper

This drink is a twist on the classic dirty martini and combines the pickled vegetable of the day (most recently it was pickled fiddleheads), Vermont Barr Hill vodka or gin, pickling juice and a vegetable salt rim. Since it sounds like a pickle in a glass, we recommend a hearty beef burger to complement this bevvie.

If you want to give it a go at home, here’s what you do:

Combine 2.5 oz Green Mountain Vodka or Gin and .5 oz pickling brine
Shake ‘er up and put in a Martini glass with a Vegetable Salt Rim
Garnish with seasonal pickled vegetable


The Signature Summer Cup at Four Seasons at Canary Wharf’s riverside terrace

Not content with one or two new summer beverages, Four Seasons at Canary Wharf came up with a whole whack of drinks this summer. The Summer Cup Collection pays homage to the traditional English Summer Cup, a long drink created with locally distilled gins, including Sipsmith and Bombay Sapphire and topped with refreshing fizz. The Signature Summer Cup is their take on the very English Pimm’s Cup, but this one overflows with berries and is flavored with blackcurrant jam and Earl Grey tea.

They also came up with the Candy Crush Cocktail Collection for those with a sweet tooth: the Candy Caipirinha is topped with candy floss and basil from the hotel’s garden; the Strawberries and Cream Tumbler is a marshmallow vodka-infused cocktail; and the Pop Rocks Daiquiri, a frozen Bacardi-based daiquiri made with fresh strawberries and served in a martini glass, has a Pop Rocks-coated rim.


The Editable Watermelon Cocktail at The St. Regis Washington, D.C.’s St. Regis Bar

Orcun Turkay, Director of Beverage & Mixology for the St. Regis Bar, debuted the Editable Watermelon Cocktail this summer to make the best of summer’s most fun melon. The liquors used in the cocktail are infused with watermelon overnight and then the watermelon chunks are used to garnish the drink so that not one drop of liquor is wasted. It’s the green way to imbibe.

For do-it-yourselfers, the cocktail is made with:

6 cubes of watermelon
Simple syrup to taste
2 oz white rum
5 oz green chartreuse
5 oz fresh lemon

That should keep you going until we hit you again tomorrow.

[Photos: W New York--Downtown; Hotel Vermont; Four Seasons Canary Wharf; St. Regis Washington]

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