What will they think of next? (October edition)

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: