by Hilary on December 14, 2011
Located in Chicago’s River North, The Trump International Hotel and Tower’s Rebar features innovative cocktails and wonderful views of the Chicago River. The menu includes interesting spins on some old classics as well as unique seasonal cocktails
Trump International Hotel & Tower Chicago
Drink #1: The Punch Bowl
The Punch Bowl, Trump International Hotel & Tower Chicago
The Punch Bowl is a fruity, summer cocktail served with a spiffy straw with a spoon on the bottom to help guests scoop out bits of apple, orange, and strawberries. It’s a great selection, for those who like fruity.
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We’re visiting the best, trendiest hotel bars to find you the tastiest cocktails in NYC. Not only have we got the photos, we’ve got the recipes — directly from the bartenders — so you can make them at home. Grab your martini glass, you’re having a cocktail party.
This week, we’ve got 60 Thompson. Previously, we’ve bar hopped at: The Grand Hyatt, New York XVI at Hilton Garden Inn Times Square, The Maritime, The James Hotel, Hilton New York Fashion District, and The Standard Hotel.
Drink #1: Kumquat Margarita
Kumquat Margarita. 60 Thompson
Ingredients:
- 2 oz Anejo Tequila
- 0.5 oz orange juice
- 0.5 oz lime mix
- 1 teaspoon raw sugar
- 6 mint leaves
- 4 kumquats
To make
Combine 1 teaspoon of raw sugar, 6 mint leaves, 4 kumquats and muddle well in a mixing glass. Add 2oz of anejo tequila, .5 oz orange juice, .5 oz lime mix, add ice and shake well. Pour into a wine glass or tumbler. Splash of club soda.
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by Hilary on September 9, 2011
We’re visiting the best, trendiest hotel bars to find you the tastiest summer cocktails in NYC. Not only have we got the photos, we’ve got the recipes — directly from the bartenders — so you can make them at home. Grab your martini glass and hit the deck, you’re having a cocktail party.
This week, we’ve got New York Central at The Grand Hyatt, New York. Previously, we’ve bar hopped at: XVI at Hilton Garden Inn Times Square, The Maritime, The James Hotel, Hilton New York Fashion District, and The Standard Hotel.
Scene at New York Central at The Grand Hyatt, New York
Drink #1: Mr. Big
Mr. Big, at New York Central at The Grand Hyatt, New York
Ingredients:
- 2oz Ceres Guava Juice
- 1/2 Lime Juice
- 1oz Combier Orange
- 2oz Death’s Door Vodka
To make
Build, ice, shake vigorously and strain into Martini Glass
Garnish: Star Fruit
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by Hilary on September 2, 2011
We’re visiting the best, trendiest hotel bars to find you the tastiest summer cocktails in NYC. Not only have we got the photos, we’ve got the recipes — directly from the bartenders — so you can make them at home. Grab your martini glass and hit the deck, you’re having a cocktail party.
This week we’ve got XVI at Hilton Garden Inn Times Square. Previously, we’ve bar hopped at: The Maritime, The James Hotel, Hilton New York Fashion District, and The Standard Hotel.
Scene at XVI at Hilton Garden Inn, New York
Drink #1: Airmail
Airmail at XVI at Hilton Garden Inn, New York
Ingredients
- Rum, XVI uses: Denizen Rum
- Honey
- Lime
To make
Add ice and shake and strain into Champagne glass
Top with Sparkling wine
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Cold summertime cocktails. So hot right now. We’re visiting the best, trendiest hotel bars to find you the tastiest summer cocktails in NYC. Not only have we got the photos, we’ve got the recipes — directly from the bartenders — so you can make them at home. Grab your martini glass and hit the deck, you’re having a cocktail party.
This week we’ve got The Maritime. Previously, we’ve taste-tested The James Hotel, Hilton New York Fashion District, and The Standard Hotel.
Scene at The Maritime, New York
DRINK #1: African Queen
African Queen
Ingredients:
- 2 oz Starr African Rum
- 1 oz strawberry puree
- 3 mint leaves torn
- 2 limes squeezed
To make:
Shake and serve in large rocks glass and garnish with lime and mint.
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Cold summertime cocktails. So hot right now. We’re visiting the best, trendiest hotel bars to find you the tastiest summer cocktails in NYC. Not only have we got the photos, we’ve got the recipes — directly from the bartenders — so you can make them at home. Grab your martini glass and hit the deck, you’re having a cocktail party.
This week we’ve got The Standard Hotel. Previously, we’ve taste-tested The James Hotel and Hilton New York Fashion District.
The Standard, New York
DRINK #1: Whiskey Punch
Whiskey Punch
Ingredients
- 2 oz rye whiskey
- 1 oz lemon juice
- ½ oz orange juice
- 1 oz simple syrup
- Prosecco
To make
Pour all ingredients except Prosecco into mixing glass with ice. Shake and strain into tall glass with crushed ice. Add Prosecco.
Garnish with an orange twist.
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Cold summertime cocktails. So hot right now. We’re visiting the best, trendiest hotel bars to find you the tastiest summer cocktails in NYC. Not only have we got the photos, we’ve got the recipes — directly from the bartenders — so you can make them at home. Grab your martini glass and hit the deck, you’re having a cocktail party.
Last week it was Jimmy at The James, New York. This week, we’ve got Rare View Rooftop at Hilton New York Fashion District Hotel.
DRINK #1: Melon Mash
Melon Mash
Ingredients
- 1 ½ oz Bacardi Rum
- ½ oz Triple Sec
- ¾ oz Watermelon Juice
- Splash of each Fresh Lime Juice & Simple Syrup
To make
Shake and strain serve in a martini glass.
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Bacon Flight at Lafitte
Sure, you’ve indulged at restaurants in wine flights, beer flights, and even dessert flights. But when’s the last time you’ve succumbed to a porky-licious bacon flight?
You can at Lafitte at Pier 5, just blocks from the Hilton in San Francisco’s Financial District.
As part of its “Cocktail Hour” that began in December (and which actually stretches for three and a half hours, from 3 p.m. to 6:30 p.m.), the edgy, waterfront restaurant named for a pirate is offering specialty cocktails and beers, as well as charcuterie and an amazing bacon flight ($10).
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Duck prepared by chef Lydia Shire, who helms Towne Stove and spirits along with chef Jasper White
In the past two years, exceptional venues have cropped up all over Boston’s neighborhoods and gayborhoods, making the city almost as famous for its eateries as its renowned landmarks. Bostonians have commenced a raging cocktail and foodie revolution, throwing a Red Sox’s curve ball into the city’s resto/lounge scene. Read about two of the most notable new additions below.
Towne Stove and Spirits – 900 Boylston Street, (617) 247-0400
The foodie marriage between two of Boston’s most famous chefs, Jasper White and Lydia Shire, has spawned yet another beautiful offspring – this time an elegant, high-energy mega restaurant dedicated to comfort seafood and over-the-top worldly eats in the heart of Back Bay. Combining Lydia’s love for butter, lobster, global ingredients, and originality with Jasper’s love for New England seafood and a renowned equilibrium between home style cooking and haute cuisine, Towne Stove and Spirits boasts a menu as fun and busy as the crowds waiting on long waitlists to sample the latest White-Shire conception. It’s hard to go wrong with any of the 50-plus, family-style, savory creations; however, the “wood grilled lobster & corn pizza with honeyed ricotta,” the seasonal “razor clams a la plancha in baqsque alioli,” the “twice fried green beans with white soy and ginger juice,” and the “peking chicken and pot pie” should not be missed under any circumstances! Spread between a bustling bar in the front serving the best in mixology, a contemporary frenetic dining room downstairs, and a quieter, sparkling upstairs, this gastronomic trendsetter is currently one of the hottest seats in town! Towne is steps away from the Mandarin Oriental, Boston. Read More »
Art's Tapas & Sushi Lounge
Will it be sushi, Spanish, Mexican or California cuisine tonight? Whatever your craving, here’s where to satisfy it.
1) Art’s Tapas & Sushi Lounge
When you’re hanging with a group of friends with varying cravings, it’s sometimes hard to settle on one eatery to satisfy everyone. The new Art’s Tapas & Sushi Lounge in San Francisco’s Marina district, a short drive from the Fairmont Heritage Place at Ghirardelli Square, makes it easy.
At this hip lounge, consulting Executive Chef Taka Yamaguchi, formerly of the Bay Area’s Blowfish Sushi restaurants, serves up a mix of small plates and libations that run the gamut from Spanish to Japanese and beyond. Enjoy grilled tofu ($7.50); Japanese-rice paella with vegatables and squid ink ($14); carpaccio with wasabi aioli on a bed of arugula and capers ($9); sushi, including “build-your-own” rolls; and crema catalana ($6). There’s also a full bar with draft beers, wine, sake, sangria and signature cocktails. Indulge in 99-cent oysters during weekday happy hours (5:30 p.m. to 7 p.m. and 9 p.m. to closing).
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