"Our role is to educate our guests and have fun doing it, offering them something new in a way that adds to their enjoyment, while they expand their knowledge of little-known spirits of extraordinary excellence,” says Stephane Lafon, director of food & beverage at the Swissotel The Drake, New York City.

Bartenders and servers in the hotel's restaurant, Q56, ask guests pondering over what they want to drink, if they would like to experience a Cognac tasting. Frequently, guests are intrigued, not having run across this before, and happily agree to savor a fine cognac.

“Frapin Cognac is a case in point,” he continues. “Family owned, through over 20 generations, it is one of the few Cognac houses to own its own vineyards, including 500 acres of prime Grande Champagne vineyards. It is a very fine Cognac that few are aware of.”

Frequently, guests are intrigued, not having run across this before, and happily agree to savor one-ounce servings of VSOP Grande Champagne 1er Cru Cognac, VIP XO (a blend of older Cognacs from the family reserves, with an average age of 25 to 30 years), and Chateau Fontpinot XO Grande Champagne (a single vineyard reserve Cognac made from a blend of harvests with an average age of 18 to 20 years). These are presented in a specially made wooden tray holding three cognac tasting glasses.

This has definitely been a WOW event for all who have participated.

Calvados Fall Festival
Because the Lower Normandy region of France is not hospitable to grape growing, local farmers in the Calvados region, well known for its thriving fruit orchards, thought to distill some of their fruit. The resulting apple brandy is now consumed worldwide, known for its geographic area, Calvados.

Next September will mark the 4th Annual Calvados Fall Festival at Q56.

“Calvados is another spirit few people are familiar with,” says Lafon. “Yet, throughout the world, people are enchanted by this brandy with its fruity, apple aroma and its lingering elegant aftertaste.”

“In the weeks preceding this threeweek event, we include recipe cards with full color pictures of Calvados-based foods and cocktails, with lunch and dinner checks. Signage in the restaurant and throughout the hotel also promotes the event. To enjoy the food they must return during the festival. Cocktails can be enjoyed at any time.”

Lafon has chosen Boulard Calvados Pays d’Auge for his featured Calvados because, “it is an exquisite example of just how great Calvados can be,” he says. “Aged for 12 years, it is a blend of ciders from 120 different types of apples from the Pays d’Auge District, with a terroire famous for growing superior apples.”

Two cocktails, French Martini and September Sunrise, became too popular to put aside until the next festival.

Editor's note: As of press time, this hotel has been closed as part of a redevelopment project.