Where will you be spending the 2010 holidays and New Year’s Eve? Wherever you are, plan to try out these cocktail recipes created by super mixologists from the Ritz-Carlton in Bachelor Gulch and properties around the world.
Spruce up Santa’s milk and cookies by leaving Homemade Hot Cocoa made with vodka and Grand Marnier next to the chimney. Ring in the New Year with The Sparkling Melange – Champagne mixed with St Germain Elderflower liquer. Shake, shake, shake!
The Ritz-Carlton, Bachelor Gulch
Spago by Wolfgang Puck
“The Ritz 75”
Created by bartender and local celebrity Scotty Moises
2 oz. organic Colorado Cap Rock gin
¼ oz. lemon juice
l/8 oz. simple syrup with ice
Shake and strain into a champagne flute, top with The Ritz-Carlton champagne, and garnish with a lemon twist.
“Homemade Hot Cocoa”
1 oz. vanilla vodka
l oz. Grand Marnier
Mix together and top off with baby marshmallows
The Ritz-Carlton, Philadelphia
Ten Arts by Eric Ripert
“Green Tea White Chocolate Martini”
Created by Steven Diaz
2 oz. green tea mint infused Godiva White
2 oz. vanilla vodka
1 oz. white crème de cocoa
House made green tea mint simple syrup
Swirl the green tea syrup and green tea mint infused Godiva White around a martini glass and add vanilla vodka, white crème de cocoa garnish it with a strip of white chocolate.
The Ritz-Carlton Georgetown, Washington, D.C.
Degrees Bar & Lounge
“The Sparkling Melange”
Created by Christine Moore
Veuve Clicquot Champagne
St Germain Elderflower liquer (from France)
Mix and serve up in champagne flute.
The Ritz-Carlton, Washington, D.C.
Westend Bistro by Eric Ripert
“Sparkler of the House”
Created by General Manager Amy Troutmiller
1 oz. of persimmon puree
3 dashes of cinnamon bitters in a flute
Add persimmon puree and 3 dashes of cinnamon bitters in a champagne flute glass. Fill glass with Prosecco.
The Ritz-Carlton, San Juan
Created by Melissa Rivera
½ oz. crème de cassis
1 oz. cream of coconut
2 oz. Sky vodka
Before mixing all the ingredients, rim the martini glass with coconut flakes to resemble stars. Add ingredients to mixing glass, and strain and serve in martini glass.
“New Year’s Toast on a Cloudy Sky”
½ oz. vanilla ice cream base
1 oz. orange juice
4 oz. ginger ale
Add ingredients to and shake lightly. Pour over a pilsner glass and garnish with slices of star fruit for a perfect Caribbean flourish.
The Ritz-Carlton, Beijing Financial Street
Created by bartender Jessica Yuan
1 ½ oz. herbal Maotai
½ oz. Aperol
¼ oz. orange juice
¼ oz. syrup.
The trick to this Chinese drink is infusing Chinese liquor, or baiju, with local flowering herbs. Then add to a freshly pressed whole orange with the aromatic bite of Aperol, stirred with ice cubes into a glass.
The Ritz-Carlton Powerscourt, Ireland
Sugar Loaf Lounge
“The Celt Cocktail”
Created by bartender Kevin Bunick
2 oz. Bushmills Irish Whiskey
¾ oz. Irish Mist Liquor
1 ¼ oz. apple juice
l fresh apple
½ vanilla pod
Place apple and vanilla in the shaker and mix. Add whiskey, Irish mist, and apple juice and shake vigorously. Serve up in a martini glass poured through a double strainer. Top off with apple cider and garnish with sliced fresh apple.
The Ritz-Carlton, Moscow
“Snegurochka’s Winter Passion”
Created by senior bartender Artiom Emelstein
2 oz. Mandarin vodka
1 oz. Bombay Sapphire
½ oz. Martini Gold
½ oz. 02 thyme syrup.
Pour, stir and strain all ingredients into a chilled martini glass and top off with a Mandarin orange.
The Ritz-Carlton, Atlanta
“Black Eyed Pea Cocktail”
2 oz. Absolut Black Vodka
1 oz. dark chocolate liqueur
Drop of dark chocolate
Shake all ingredients with ice and strain into a chilled martini glass. Place a drop of dark chocolate in the middle of a glass. For the final Southern touch, garnish with five black eyed peas on a cocktail stick.
“Pecan Pie Martini”
1 oz. Captain Morgan special rum
¾ oz. Castnes peanut liqueur
½ oz. Amaretto
½ oz. Godiva Chocolate Liqueur
½ oz. Godiva caramel liqueur
1 oz. cream.
Shake all ingredients with ice and strain into chilled martini glass. Garnish with candied pecans and rimmed with sweet toasted pecan crusts.