Named after a line by Mark Twain, who said of watermelon in the summer “I imagine it’s what angels eat,” this clever mixture of watermelon and kaffir lime ice cubes, cointreau, orange bitters and sparkling wine will make guests swoon.
INGREDIENTS:
—3 watermelon ice cubes*
—.5 oz. Cointreau
—3 dashes of orange bitters
—2.5 oz. Moscato d’Asti
—2.5 oz. sparkling wine
—.75 oz. lime juice
INGREDIENTS:
— 1.5 oz Mason Dixon Distillery Aged Rum
— 3 oz pecan syrup
— 1.5 oz half and half
DIRECTIONS:
To make the pecan syrup combine 4 parts water and 4 parts sugar, then heat (but do not boil). Remove from heat once the mixture becomes clear. Add chopped pecans and let sit until mixture darkens. Enjoy!
Courtesy of Mason-Dixon Distillery
Riviera 31, the cocktail lounge at Sofitel Los Angeles at Beverly Hills, recently had a swank makeover, to offer what’s described as a “sensual baroque take on flowers and their mystery and elegance.” Now guests can sink into deep ruby red and blue velvet sofas under the gold Rococo ceiling and flattering hushed lighting. To complement the redesign, a new cocktail menu has been ushered it, featuring drinks that play off their surroundings. Among them, this striking take on the martini.
INGREDIENTS
— 2 oz. Queen’s Courage Old Tom Gin
— 3 dashes Aromatic Bitters (Hella Bitters is a good substitute however, use only two dashes)
— .25 oz. tonic syrup (Use Tomr’s or honey as a substitute)
— Orange Twist for Garnish
DIRECTIONS
1. In a mixing glass or tin combine the gin, bitters and tonic syrup.
2. Add ice and stir until well chilled.
3. Pour into a well-chilled glass or over large ice cubes/whiskey stones if you have them.
4. Garnish with the peel of an orange.
Fall is the fading of summer where the suntan fades and the air starts to smell a little different, a little more earthy. This drink is a twist on a drink that is typically thought of for summer, i.e a daiquiri. Like the days that get shorter and the dark of night gets longer, this drink is a little darker and a little earthy like fall.
INGREDIENTS:
—1 oz. truffl e fat washed Havana Club Rum
—1 oz. Gosling Spiced Rum
—1 oz. fresh grapefruit juice
—1 o.z dem simple syrup
—.5 oz. fresh lime
INGREDIENTS:
—7-10 blueberries
—3-4 basil leaves
—2.5 oz. blanco tequila (Casamigos)
—1 oz. agave nectar
—1.5 oz. fresh-squeezed lime juice
—splash of soda
—lime wheel for garnish
—sugar or salt
Nestle into fall with this frothy whiskey drink from Marshall’s Landing. The “Paper Airplane” is just one of many craft cocktails offered by the new lounge and restaurant located in the Merchandise Mart. Customers will also find chef-inspired seasonal menus, artisanal coffee and a fullservice bar in a casual, vibrant atmosphere. The spot, named for the famous Marshall Field and operated by the DMK Restaurant group, also has catering options, private meeting selections and customized event spaces available.
This August, a very rare solar eclipse will take place, and since Nashville is one of the largest cities in the direct path of the eclipse, the Westin Nashville will be hosting many different activities to celebrate the two-minute long sight. On Aug. 20, the Westin will offer a Solar Eclipse 2017 Room Package, which offers guests a two-night stay beginning that night.
Bremen's Wine & Tap in Denver opened its doors on Wednesday, June 21, serving brunch starting at 10 a.m., following with lunch, happy hour and dinner service, closing at 10 p.m. The team at the LoHi restaurant was very excited to open its doors, after months spent doing construction, training and tasting. Encompassing their excitement, the staff at Bremen's Wine & Tap listed their Top 10 reasons why they love Bremen's.
Celebrating its 90th anniversary this summer, Seattle’s Mayflower Park Hotel started life as the Bergonian Hotel on July 16, 1927, and has been in continuous operation ever since. The hotel was named after original owner Stephen Berg and his love of The Oregonian newspaper. In salute to its 90 years of service and with a nod to its past, Mayflower Park created The Bergonian cocktail. Raise a glass to honor an icon in Seattle’s hospitality history.
