Tag: Hotel Cocktails

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Hip Hotel Bars in Bordeaux and What to Order in Each

Where: Bordeaux, France
August 28, 2014 at 3:56 PM | by | Comments (0)

As you know, we like a good cocktail over here at HotelChatter so we’re always on the lookout for the best bevvie to order when we’re hoteling on the road.

Located right in the heart of things, Mama Shelter Bordeaux’s bar is one huge space resembling the basement rec room in your parent’s house when you were growing up but with more technology lying about. Wooden tables and chairs, wooden posts with screens attached to some of them to show off your digital pics, and a long wooden bar the size of Baja California, take up most of the space. The boho crowd is young-ish and, like the bartenders, ready to have fun. There’s a DJ on hand every Friday and Saturday night.

We had the Mama Tai for €14 ($18), which included rum, Cointreau, lime juice, sirop d’orgeat, and had a luscious black cherry garnish. Now, you can sip on that cocktail in the newly-opened rooftop bar/restaurant.

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Things Are Getting Raw - And Boozy - At MyHotel Chelsea

Go To The Hotel's Web 
  Site Where: 35 Ixworth Place, London, United Kingdom, SW3 3QX
August 26, 2014 at 8:47 AM | by | Comments (0)

”Raw food” and “superfood” aren’t words that generally go well with “alcohol”, so props to MyHotel Chelsea for showing that you don’t have to be goody goody to eat well.

The hotel just opened Tanya’s Café in the conservatory, run by raw food enthusiast Tanya Alekseeva. It’s open from 7am for breakfast on weekdays (8am on weekends), and serves lunch 11.30am-3.30pm, and cocktails – woohoo – from 4pm-11pm Tuesday through Saturday. The kicker? They have vegan wine, too.

According to Tanya’s website, the menu “is designed to reflect your busy schedule and provide loving nourishment at all times of the day.”

The menu looks pretty intriguing, with a slew of juices, smoothies and shooters, along with an extensive lunch menu of everything from pad thai to tacos and a “plant-based burger” on onion bread. There are also plenty of desserts and chocolate. Because raw doesn't mean neglecting the sweet stuff.

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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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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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The One Where Claridge's Schooled London Hotels In Customer Service

Go To The Hotel's Web 
  Site Where: 49 Brook St, London, United Kingdom, W1K 4HR
August 18, 2014 at 10:34 AM | by | Comments (3)


Claridge's Juleps (£18 each)

There’s been a lot to depress us about the London hotel scene recently. Homophobes and boycotts. $127 drinks. Finding out that some of our favorite hotels have minimum spend policies. So when a luxury hotel in London steps up to the plate in terms of superb customer service, and reinforces our every hope about them, instead of dashing said hope into little pieces and then grinding it into the floor with a steel-capped heel, we should all rejoice. Put your hands together then, ladies and gents, for Claridge's.

Last Thursday, I went for drinks at Claridge’s with a friend. Drinks at Claridge’s has always seemed a little intimidating and out of budget for both of us, despite my having stayed there once, and both of us having watched the BBC documentary about Claridge’s more times than is good for us. It’s not your average after-work bar; it’s Claridge’s. Not only that, but there are two bars at Claridge’s: the normal one, and the tiny, sexy, marble-clad, gold-leafed, Lalique-glassed Fumoir that seats only 36, bans photos, and has a no reservations policy. That was the one we wanted.

I arrived first, and approached the Fumoir gingerly. Of course we have room, madam, said a man in a plum-colored velvet dinner jacket. Which table would you prefer? I picked the best table. He allowed me to do so. Score one to Claridge’s.

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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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Is that a Slice of Bacon in Your Cocktail? At the Milestone London It Is

Go To The Hotel's Web 
  Site Where: 1 Kensington Court, London, United Kingdom, W8 5DL
August 12, 2014 at 8:34 AM | by | Comments (0)

Flowers, fruits, and other sweets we see served a lot with hotel cocktails, but whither the options for those that prefer their treats to be savory?

The Milestone Hotel London seems to have wondered the same, with their “Shock Me” beer cocktail bringing some balance this month. The cocktail mixes 75ml of Brown Ale (Bishop Fingers), 50ml bourbon, 25ml of Southern Comfort, and one teaspoon of maple syrup. Stirring for 10 seconds with ice, it’s served in an Old Fashion glass over ice and finished with a slice of crispy maple-cured bacon. The “Shock Me” costs £15 ($25 and is served in Stables Bar or elsewhere in the public spaces.

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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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