Tag: Hotel Cocktail Week

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HotelChatter’s Cocktail Weeks Have (Sadly But Not Soberly) Come to a Close

August 22, 2014 at 12:38 PM | by | Comments (0)

Well, another year, another HotelChatter Cocktail Week comes to a close, except that this year we had so much to share it became Cocktail Weeks, as in two. And since you’ve shown such an unquenchable thirst for all things cocktail, we’re going to keep sharing the cocktail love by including at least one cocktail story a week so that you can keep that “spirit” alive. (We just keep coming up with this stuff.)

As a farewell ode to official Cocktail Week, here’s a roundup with links so that you can catch what you may have missed.

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Keep Up With the Joneses With These Cocktail Trends 2014: Part 2

August 21, 2014 at 4:04 PM | by | Comments (0)

As Week 2 of HotelChatter Cocktail Week(s) wraps up, here's our second run-down of some of the things we see going on in the world of hotel bars and bevvies. What do you see goin’ on out there? Let us know in the comments below!

Roll Out the Barrel(aging) –
One trend that is growing stronger this year is in-house barrel-aged and private label spirits. We're envisioning cask-aged moonshine made in a mad scientist-type laboratory.


Jeff Josenhans at THE US GRANT in San Diego is producing an in-house barrel-aged Chartreuse with Wayne Geiselman, who has a PH D in Food Science. Using complex-sounding reverse engineering, food scientist Wayne created a proprietary blend of 25 local, organic ingredients including Southern California wildflower honey. Jeff then took this botanical blend and an un-aged bourbon to use as the spirit base (as opposed to traditional European brandy), and is now aging this noble experiment in 100% New Allier French Oak (never done before in the cocktail world). Six-month, 1-year, and 2-year-old bottlings will be ready to open on October 15. If you want to stay over for the big unveiling, you're looking at rates starting at $239.

The Dorchester has revived the historical recipe for Old Tom Gin to create a newer, bolder blend exclusive to the hotel. The City of London Distillery has the weight of distilling the gin under the watchful eye of the hotel’s bar manager and expert alchemist, Giuliano Morandin. This is the second time Giuliano has re-introduced Old Tom Gin to the UK drinks market, the first being in 2006 after a 30-year absence. To celebrate the re-launch, Giuliano has created the Old Tom Cobbler cocktail, made with coriander, fresh lemongrass, elderflower and, not surprisingly, Old Tom. A 700ml bottle of The Dorchester Old Tom Gin is priced at £65 ($109) and is available at The Bar at The Dorchester or by visiting shop.dorchestercollection.com. Signature cocktails including the Old Tom Cobbler start at £16 ($27). Stays start at £505 ($838).

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Bloody Marys: Your Go-To Cocktail Morning, Noon and Night

August 20, 2014 at 3:57 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.

The Bloody Mary is a gregarious cocktail: it’s ready to party any time of the day and most people like it. Eggs, bacon and a Bloody Mary – yes. Burger and cheese? Prime rib and a baked potato? Yes and yes. Here, we thought we’d tell you about some of the goings-on in the Bloody Mary world so that you’re up-to-date when you fondly order your next one.

Omni Mount Washington’s Bretton Woods Bourbon Bloody Mary
Things are getting spicy at Omni Mount Washington Resort in New Hampshire with this twist on the classic Bloody Mary. Only available for a limited time due to a limited number of barrels used to make the resort’s signature Woodford Reserve bourbon, the cocktail also contains tomato juice, garden-fresh local tomatoes, cherry peppers, celery, olives and pickled cucumber creating a unique, veggie-bevvie with a smoky flavor.

1.5 oz Mount Washington Resort’s Signature Woodford Reserve Bourbon
8 large local grown red tomatoes
2 t grated Horseradish
1 pinch red pepper flakes
2 T fresh squeezed lemon juice
2 lime wedges
2 T Cajun seasoning
1 cherry pepper
1, 2” celery stalk
1 Queen Olive
1 house-made cucumber pickle spear

Blend all ingredients together and garnish with the cucumber pickle spear. Drink it down.

Cost for the Bloody Mary: $13
Cost to stay the night, not including all of the Bloody Marys you drank: $369

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Travel Through Time With Raffles Singapore’s New Timeline Cocktail Menu

Go To The Hotel's Web 
  Site Where: 1 Beach Road, Singapore, Singapore, 189673
August 19, 2014 at 11:23 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.

Looking for a little intellectual stimulation to go with your cocktail buzz? The mixology pros at Raffles Singapore’s iconic Long Bar have put together a Timeline Cocktail Menu that covers significant time periods and events in the hotel’s history. Here’s a sampling of just a few.

Tiffing – “Tiffing” comes from an old English word meaning “taking a little sip” and over time came to mean a light mid-day meal. Hence came Sunday tiffin curry, which was an essential aspect of colonial life. Tiffin curry has been served at Raffles since 1899 and now you can take a little sip of it as well; the cocktail consists of Tequila, Aperol, Angostura bitters, lemongrass, curry, Monin Gomme, and fresh grapefruit juice. Bite into that.

The Stray Tiger – This cocktail marks the rumor that a tiger was shot under the billiard table in the hotel’s Bar & Billiard Room in 1902. The truth (if you want to hear it) is that the tiger was shot under the actual Bar & Billiard building but—hey—close enough. The Stray Tiger is a layered cocktail with white rum, Cointreau, vermouth, fresh lime juice, absinthe (hallucination-causing wormwood was big in those days) and lemongrass foam.

More bevvies below!

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Your Monday Morning Coffee… Cocktails

August 18, 2014 at 3:07 PM | by | Comment (1)

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.

Tea-infused cocktails have been very “in” the past couple of years, and they still are, but now there’s something for all us coffee lovers to enjoy apart from the after-dinner Spanish Coffee: iced coffee cocktails. So kick start your day or night with one of these caffeine-spiked cocktails when your energy starts to wane.

The New York Palace’s team at their French pastry shop, Pomme Palais, teamed up with illy’s Master Barista, Giorgio Milos, to create a cold brew using illy’s single origin Mono Arabica Coffee from Brazil. In honor of the 2014 FIFA World Cup, the hotel combined this exclusive cold brew with cachaça to create an idyllic summer cocktail that couldn’t be simpler to make.

The Brewzilian at Trouble’s Trust and Tavern on 51 at The New York Palace

4 oz cold brew
3 oz coconut water
1 oz cachaça
1/2 oz coconut syrup
Fresh coconut

Combine cold brew, coconut water, cachaça and coconut syrup in a shaker and pour over ice. Garnish with fresh coconut.

Cost to drink: $19
Cost to sleep it off: $493

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Keep Up With the Joneses With These Cocktail Trends 2014: Part 1

August 15, 2014 at 4:34 PM | by | Comments (0)

As Week 1 of HotelChatter Cocktail Week(s) wraps up, here's a run-down of some of the nifty things we see going on in the world of hotel bars and bevvies. What do you see goin’ on out there? Let us know in the comments below!

There’s so Much More to Syrup Than Maple –
If you’re into cocktails there’s a pretty good chance you’ve made your own simple syrup but these hotels are going beyond the norm and creating some pretty exotic specialty syrups.

At Fifteen Beacon’s Mooo (a Preferred Hotel) they make all of their syrup’s in-house, but we particularly liked the sound of the House made Celery Lemongrass Syrup that they use in their Celery 75 cocktail, made with Berkshire Greylock gin, Prosecco, strawberry, and the syrup, of course.

Cost to imbibe: $14
Cost to stay at the hotel 'cause you've imbibed: Starts at $479

And here’s an exotic beauty from the W Bangkok: the Chor Muang cocktail. You have absolutely no hope of making this drink at home since it’s made with Butterfly Pea Flower House Made Syrup – a flower that has become so rare that it’s difficult to find it in Thai markets. This elusive ingredient, however, makes it popular with guests who want something authentically Thai, and with locals who want the same. Other ingredients in this cocktail include Butterfly Flower-infused raspberry vodka, lime juice, and it’s garnished with – here we go – a 24-carat gold dust-dipped Butterfly Flower.

Cost to imbibe: THB $275 ($9)
Cost to stay at the hotel 'cause you've imbibed: Starts at THB 4,788 ($150)

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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)

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All About That Basil: Go On a Basil Cocktail Crawl at These NYC Hotels

August 13, 2014 at 5:38 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.

You can’t beat basil this year as the herb of choice in hip cocktail bars the world over, and nowhere more so than in New York. Join us on a basil bar hop as we hit some of the coolest hotel bars this side of the Atlantic.

1) We’ll start at the nautically-themed Maritime Hotel, found in the Chelsea on the edge of Meatpacking District at 363 West 16th Street. La Bottega trattoria and lounge serves the basil-rich La Primavera cocktail.

La Primavera
1.5 oz Tanteo Tropical tequila
5 oz Canton ginger liqueur
1 oz simple syrup
1/4 oz lime juice
3 basil leaves

Combine ingredients, shake well and pour.

Cost to imbibe at the hotel: $14
Cost to stay at the hotel because you've imbibed too much: $425

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Drink Your Milk and Cookie Cocktails at DoubleTree by Hilton Hotels

August 12, 2014 at 5:19 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.

For those of you have ever sunk your teeth into DoubleTree by Hilton’s gooey-good chocolate chip cookies (each and every DoubleTree Hotel—from Anaheim to Zanzibar—hands these babies out to guests to the tune of 60,000 per day) knows why we’re excited about these cocktails. Now, you don’t just get to eat the cookies, you can drink ’em too.

If you can’t make it to one of these hotels to try these cookie bevvies in person (although you’ll miss out on that hotel bar ambiance) you can always make one (or all) at home.

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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

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Keep Up With The Joneses With These Cocktail Trends: Part 2

August 16, 2013 at 4:49 PM | by | Comments (0)

As the grand finale to cocktail week here's Part 2 of our round-up of some of the nifty things we see going on in the world of hotel bars and bevvies. Don't forget to let us know what’s going on in your section of the world!

Beer is the new wine: Before some of you get stressed out, we’re not saying that wine’s going away, but we have noticed that beer is getting more attention these days. Some hotel bars are making beer their “thing,” some are making their own and some are getting it made for them.

Most of us tend to only hang out at airport hotels when we’re going to and from a place, but the Four Points by Sheraton LAX has a 100-beer beererie called Brewster’s that includes an ever-changing tap list of craft and microbrews. They have an on-staff Director of Brewer Relations who ensures the beer list is fresh and filled with rare brews, monthly beer appreciation nights, beer pairings such as Smoked Stone Porter with smoked salmon, beer turndown service that includes a beer-stocked minibar, and a recently-launched Hoppily Ever After package that lets the happy couple-to-be create their very own custom, brewed-to-taste beer for their big day—isn’t that just so romantic?

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Keep Up With The Joneses With These Cocktail Trends: Part 1

August 16, 2013 at 9:27 AM | by | Comments (0)

As the grand finale to cocktail week here's a round-up of some of the nifty things we see going on in the world of hotel bars and bevvies. What do you see goin’ on out there? Let us know!

A salad in every sip: Complementing the trend we told you about in our What’s Out, What’s In column where the drink IS the meal, we’re finding that crafty mixologists are making our drinks a wee bit healthier and sneaking veggies into them to make sure that we’re getting all of our daily recommended vitamins.

Splashes at Surf and Sand Resort in Laguna Beach has a VegGin’ on the Rocks made with Nolet’s Silver Dry Gin, agave nectar (which is said to have a low glycemic index, BTW, which means your blood sugar won’t spike), lime juice, and baby arugula–-all muddled together and topped with house made soda water. You can really taste the goodness.

The Fairmont Chicago’s Green Goose Cocktail features a trio of super foods: kale, celery and granny smith apples. The juiced greens are mixed with Grey Goose, fresh lime juice, chartreuse, and simple syrup for a nutrient-filled flavor explosion.

The appropriately-named Salad Cocktail from the Shangri-La Hotel Toronto is a heart-healthy concoction of juiced celery, spinach, beet, apple and pear combined with 1.5 oz of gin. To top it off, it’s garnished with sherry vinaigrette soaked raspberries and sous vide beets and crisp romaine leaves. We’re getting into the realm of “drink as dinner” with this one.

At Caesars Entertainment Resorts and Casinos in Atlantic City you can find the savoury Red Pepper Margarita–-a mix of red pepper juice, jalapeno rings, five-spice simple syrup and tequila with a smoked salt rimmed glass. Next trend below!

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