Archive for the ‘hotels’ Category

Puerto Rico — aye yo!

June 8, 2008

Just got back from five days in Puerto Rico where my friend Kira and I were taking a little break so we could gear up for a busy summer (not to mention work on our tans — priorities, priorities). After kicking the weekend off with a champagne tasting at Country in New York (see previous post), we decided to continue our bubbly binge with Jacob’s Creek Sparkling Rosé, a surprisingly refreshing sparkling wine, which flowed freely at our hotel, the El San Juan Hotel & Casino. And of course, there were plenty of enticing, tropical cocktails to be sipped. Here are a few favorites:

1. Pina Caipirinha @ Koco in the El San Juan Hotel & Casino: a traditional caipirinha recipe (muddled lime wedges and sugar with Cachaca) topped off with a splash of pineapple juice
2. Lemongrass Kicker @ Dragonfly in Old San Juan: Absolut Vanil, fresh lemongrass, lime juice, and sugar
3. Red Caribbean @ The Blue Bar, El San Juan Hotel & Casino: Bacardi 151, vodka, Passoa, and pineapple juice


Bubbles, Bubbles Everywhere

June 7, 2008

OK, so this post isn’t about martinis, but it is about my next favorite drink at the moment: champagne. Just last week I attended a champagne tasting at Country at The Carlton hotel in New York. This is fast becoming one of my favorite restaurants in the city — I love lighting and decor. The best part? The champagne lounge on the second level. Here’s one of their signature sips:

The International Cocktail
1/4 oz. Hennessy VSOP
1/8 oz. Luxardo Maraschino liqueur
Angostura Bitters-soaked sugar cube
Orange zest

Rinse champagne flute with Hennessey, then disregard the rest. Add a bitters soaked sugar cube to the glass followed by Luxardo Maraschino liqueur. Top with Prosecco. Garnish with orange zest.

Kickin’ It Old School

April 9, 2008

I just got back from the Bowery Hotel, where bartender Brian is mixing up old school concoctions worthy of Toulouse-Lautrec. That’s right, we are talkin’ Absinthe. Though I have done my Absinthe research, even writing a story on the “Green Fairy” while at Pennsylvania’s Wine Spirits Quarterly, I have never seen an absinthe cocktail made in person — until tonight. Bowing to tradition, Brian mixed up this mystical green potion in a pint glass, topped it off with a strainer, over which he poured ice cold water from an ornate glass jar over a sugar cube. If you’re not daring enough for this hallucingenic sip, try the bar’s Bowery Cocktail: a mix of Dubonnet, Angostura bitters, and Plymouth Gin topped off with Champagne and served in a martini glass garnished with a lemon twist.