Potpourri

MORE THAN A DRINK
“Our martinis are more than just a drink,” says Peter Grills, director of food & beverage at Ballantyne Resort in Charlotte, North Carolina. “They enrich guests’ ‘experience of the senses,’ as they look out from the Veranda Bar to the 18th hole on our golf course after a rough day at the office.”

A few guests relax with a very special cocktail, their signature Ballantini. Veuve Clicquot Grande Dame Champagne is poured into a chilled martini glass, rimmed with gold leaf, and drizzled with a splash of Grand Marnier 150, complete with the entire bottle of Champagne. Priced at $300, it’s a cocktail to lift one’s spirits.

Many order a Tomcat, a martini made with 2 ounces Ketel One, 1/8 ounce dry vermouth, and garnished with three tomolives (available from Haddon House).

Prominent on their new martini list is the Carolina Cocktail, first prize winner in the HOTEL F&B GranGala MIXIE Contest for Hotel Executives. More information on this drink and its creators appeared in the January/February issue’s report on the 2006 MIXIE Winners.

RITZ-CARLTON DOWNTOWN COCKTAILS
Last May I wrote about the success the Ritz- Carlton Atlanta Downtown had with a special cocktail, Pink Valentine. The continuing call is so strong that it remains on their drink list. Dip champagne flutes into melted chocolate and let the chocolate drizzle down the glasses and dry for a couple of minutes before filling with NV Nicholas Feuillatte Rose Brut Champagne. Garnish with strawberries.

New for this year are Jewel Tone Cocktails, offered in the Lobby Lounge and the Bar at Atlanta Grill. When guests see them in the Lobby Lounge, they want to give them a try. Special displays were created to promote them in the evening.

Especially popular with women guests is the Amethyst. These cocktails were created by Carlos Ruiz, bartender at Atlanta Grill.

JEWEL TONE COCKTAILS
by Carlos Ruiz, Bartender, Atlanta Grill, Ritz- Carlton Atlanta Downtown

AMETHYST (Deep-hued with flavors of chocolate and almond)
1-1/2 oz. chocolate vodka
1/2 oz. Starry Night liqueur
Shake well with ice and strain into martini glass. Add a dash of Creme de Noya. Garnish with orange zest.

GARNET (Merlot is a surprising touch)
1-1/2 oz. Merlot
1-1/2 oz. Ciroc Vodka
1/2 oz. Triple sec
Shake well with ice and strain into a martini glass. Garnish with miniature grapes.

THE 2006 MIXIES ... MORE
Last month we looked at the winning drink entries for the 2006 MIXIE AWARDS HOTEL COMPETITION. That was just the tip of the iceberg. We received many excellent and unique drink recipes from hotel executives and bartenders. Here are some of them.

CLOUDED ORANGE MOCHA
by Erica Keller, Beverage Manager Banquets, Tacoma Sheraton]
3/4 oz. GranGala Triple Orange Liqueur
1-1/2 oz. Starbucks Liqueur
1/4 oz. dark chocolate liqueur
heavy cream
Shake well with ice, strain.

VIPER MARTINI
by Julie Thomas, Beverage Manager, Split Rock Resort, Lake Harmony, Pennsylvania]
1/2 oz. GranGala Triple Orange Liqueur
1 oz. Absolut Peppar
1 oz. Smirnoff Orange
1/2 oz. cranberry juice
Shake well with ice, strain.

THE TROJAN
by Ted Teran, Director of F&B, Los Angeles Athletic Club and Hotel]
1-1/2 oz. GranGala Triple Orange Liqueur
1-1/2 oz. Jack Daniels
1-1/2 oz. cranberry juice
splash of lime juice
splash of Chambord
Shake well with ice, strain.

GRAND FUSION
by Shanta Lapid, Restaurant Supervisor, Mystic Marriott Hotel and Spa, Groton, Connecticut]
2 oz. GranGala Triple Orange Liqueur
1 oz. blue curacao
1 oz. Malibu Rum
3 oz. coconut cream
Blend well with 3 oz. ice, strain.

NOMADIC SKY
by Asad Hameed, Assistant F&B Outlets Manager, InterContinental Toronto]
1 oz. GranGala Triple Orange Liqueur
1 oz. Alize Red Passion
1/2 oz. honey
2 tsp. plain yogurt
1 kiwi fruit
Blend with ice until smooth.

BLOODY ITALIAN
by Francesco Roccato, Executive Chef, InterContinental Hotel Cleveland]
Prepare three sets of ice cubes
Red: 2 oz. Tabasco Brand Bloody Mary Mix
Green: 2 oz. green creme de menthe.
White: add splash of Tabasco brand Pepper
Sauce to water
1-1/4 oz. GranGala Triple Orange Liqueur
2-1/2 oz. extra dry Vermouth
2-1/2 oz. Curacao
1-1/4 oz. Absolut Peppar.
Shake well with ice, strain over three ice
cubes, one of each color.

SPICY THAITINI
by Pauline Innis, Banquet Bar Supervisor Crowne Plaza Ottawa]
1 oz. Malibu Rum
1 oz. Absolut
1 oz. OJ
1 oz. pineapple juice
7 drops Tabasco Brand Pepper Sauce
Shake well with ice, pour over ice in a
tall glass.

KENTUCKY BRAHMA
by Lance Voth, Bartender, Bellagio Hotel and Casino, Las Vegas]
1-1/2 oz. Knob Creek Bourbon
2 oz. beef stock
1/2 oz. 100 percent maple syrup
1/2 oz. fresh sour
1 dash Tabasco Brand Pepper Sauce
Shake well with ice and pour over ice in
a large glass.

PASSIONATE COSMO
by Rich Spezzano, Bartender, Hyatt Regency Windwatch, Hauppauge, New York]
1/2 oz. GranGala Triple Orange Liqueur
2 oz. Absolut Citron
1/2 oz. Rose’s Lime Juice
1/2 oz. Pama Pomegranate
Shake well with ice, strain.

LIQUID SUNSHINE
by Angela Lea, Bartender, Four Seasons Resort Whistler, Whistler, British Columbia]
1 oz. GranGala Triple Orange Liqueur
1/3 oz. Strawberry Liqueur
1/3 oz. Galliano
Shake well with ice, strain.

Dave Steadman is editor & associate publisher, HOTEL WINE, BEER & SPIRITS.