Posh hotels need posh drinks. The ones you can duplicate at home are the best, so this month's collection of cocktails concentrates on that.The glitzy 50-seat Seasons Bar at the Four Seasons hotel in in San Francisco (757 Market St., overlooking Union Square) has a raft of special drinks. This is its signature one:
• Frost Bite: Made with Ciroc vodka, Inniskillin ice wine and white grape juice; you'll have to fiddle around a bit with the proportions to suit your taste. It comes with frozen grapes on the side.
The next one comes from the Fontana Bar at the Bellagio Resort & Casino in Las Vegas:
• Autumn Dawn:
1 1/2 ounces Starbucks Cream Liqueur
1 1/2 ounces Grand Marnier
1/2 ounce DaVinci Pumpkin pie syrup
2 ounces freshly brewed chai tea (cooled)
Gingersnap crumbs
Cinnamon stick wrapped with orange peel spiral for garnish
Combine the Starbucks Cream Liqueur, Grand Marnier, pumpkin-pie syrup and chai tea in an ice-filled shaker. Shake, strain into a chilled cocktail glass rimmed with gingersnap crumbs. Garnish and serve.
And, this one from the Athaneum in London:
• Apples and Pears:
Wyborowa Apple Vodka
Pear Liqueur
Lemon juice
Jonagold Apple Juice
Pear Puree
Combine to suit your own tastes, shake with ice, strain and pour into a chilled cocktail glass.
To Dowd's Spirits Notebook latest entry.
To Dowd's Wine Notebook latest entry.
To Dowd's Brews Notebook latest entry.
To Dowd's Non-Alcohol Drinks Notebook latest entry.
To Dowd's Tasting Notes latest entry.
Back to Dowd On Drinks home page.
No comments:
Post a Comment