/ / / / / / / / / /

Quirky Cocktails That (Can Make You) Go the Distance

August 14, 2014 at 7:13 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.

There are some cocktails in this world that make you go, “Really?” Here are a few that fall into this category, proving that some things are best left for the experts to come up with.


This savory concoction comes from Shangri-La, At The Shard’s GŎNG. It contains Scotch – good; sherry – OK; blue cheese – what the?; and chocolate bitters. Really? All we can say is that we’re going to London soon and you can bet we’re making a pit stop here to see if it can actually be done.

Black and Blue Swizzle

Ingredients:
1.5 oz Talisker 10 Years
1/2 oz Pedro Ximinez Sherry
1/2 oz fresh lime juice
3/4 oz honey-blue cheese mix (method below)
1 drop Mozart Chocolate Bitter

Method:
To make the honey-blue cheese mix:
Add 2:1* honey syrup and 200g crumbled blue Stilton into a saucepan over medium heat and let the syrup simmer for a while (do not let it boil). Use a blender to make sure the cheese and honey are combined. It’s recommended to fine strain the syrup before usage.

Pour all of the ingredients into a copper mug and add crushed ice. Use a swizzle stick to blend the drink and crushed ice until the outside of the mug is frosted. A spoon can be used if you can't get hold of a swizzle stick.

Top up with fresh crushed ice and garnish with mint leaves, orange peel and cinnamon crumbles.

*A 2:1 (sugar/honey to water) is often referred to as rich simple syrup. The 2:1 ratio often gives the cocktail a better mouth feel and less is needed since it’s richer. It also lasts longer before spoiling.

Cost to imbibe at the hotel: £17 ($28)
Cost to stay at the hotel because you've imbibed too much: £500 ($834)


Another cocktail from across the pond can fall into the category of “includes everything but the kitchen sink.” The British Allotment Cocktail, at The Churchill Bar & Terrace at the Hyatt Regency London – The Churchill, has got your fruit, veggies, carbs and even some protein all mixed into one beverage. It was created by the hotel to commemorate the allotments (community gardens) that increased rapidly during the First World War due to food shortages (there’s a little history to go along with your cocktail). This bevvie has some of the ingredients you’d grow in your allotment.

British Allotment Cocktail

Ingredients:
1.5 oz Chase potato vodka
1 oz Chase rhubarb vodka
3/4 oz lemon juice
1 tsp Monin gomme syrup
1 tsp pear liqueur
1 light squeeze of rhubarb puree
1 light squeeze of pear puree
1 oz of carrot juice
2 drops of plum bitters
1 egg white

Method:
Combine all ingredients and shake.

Add ice and shake again.

Use 2 tsp pear eau de vie to rinse the glass. Strain cocktail into glass.

Garnish with a baby caramelized carrot and 3 drops of house-made pea puree.

Cost to imbibe at the hotel: £16 ($27) with £1 for every drink donated to the Star and Garter Charity
Cost to stay at the hotel because you've imbibed too much: Starts at £212 ($354)

The Canadians are equal to the Brits when it comes to serious cocktail-making cred with this drink found at The Fairmont Chateau Whistler: the Sinapis Alba. This flavorful cocktail has a mustard twist (using mustard seeds grown on the hotel’s rooftop) and house made Lillet that’s been barrel-aged (a trend we’ll be talking about in our upcoming Trend Roundups) made with Pinot Blanc, Pinot Noir, Cointreau, bitters and orange peel and aged in oak for 3-4 weeks.

Ingredients:
1-1/2 oz Church and State Chardonnay
1 oz house made Lillet
1/2 oz honey syrup
3/4 egg whites
Dash of yellow mustard
Cocktail glass rimmed with crusted mustard seed
Boar sausage

Method:
Place all ingredients (except mustard) in a cocktail shaker with ice; shake until frothy.

Add mustard, stir.

Pour into prepared cocktail glass and garnish with sausage.

Cost to imbibe at the hotel: $18 CAD ($16)
Cost to stay at the hotel because you've imbibed too much: Starts at $202 CAD ($185)

[Photos: Shangri-La, At the Shard; Hyatt Regency London - The Churchill; and The Fairmont Chateau Whistler]

Comments (0)

Post a Comment

Join the conversation!

Not a member? .