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

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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
Prosecco
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.