Back in October, Ms. S&C attended a seminar on Great Hotel Bar Cocktails, organized by The Museum of the American Cocktail. The event was held at the Hotel Tabard Inn, a cozy little place in DC. The seminar covered the history of some of the world’s great hotels, the origin of their cocktails, and we got to taste them all! It was a great event.
They’re hosting another seminar on Holiday Cocktails on December 9. Drinks will be prepared by a few of DC’s best mixologists, who’ll serve up Tom and Jerry, Baltimore Egg Nog, and Hot Buttered Rum. Let me know if you’re planning to attend.
Back to the Great Hotel Bar Cocktails. The Singapore Sling is from the Raffles Hotel in Singapore. Modern versions of this cocktail are overdone and a thousand percent too sweet. Do not, I repeat, do not order this drink if it contains pineapple juice. The recipe below is awesome, and it was my favorite of the night. It was also excellently paired with a pot sticker with cherry jam.
- 2 dashes Orange Bitters
- 2 dashes Angostura Bitters
- Juice of half a lemon
- ½ oz Benedictine
- ½ oz dry Cherry Brandy
- 2 oz Gin
Pour into a tumbler and fill with cold soda water.
The Side Car was my second favorite cocktail served. It is from the Ritz Hotel in Paris, where the hotel still serves the world’s most expensive version at $515. The ingredients of this cocktail make up the holy trinity of cocktail ingredients: spirit, sweet, sour. It was served with smoked salmon and cream cheese.
- ½ oz Cognac
- 1 oz Cointreau
- ¾ oz fresh lemon juice
Shake well with ice, strain into chilled cocktail glass, with sugar crusted rim.
Other cocktails included:
Vieux Carre, Hotel Monteleone, New Orleans
- ¾ oz Rye Whiskey
- ¾ oz Sweet Vermouth
- ¾ oz Cognac
- 1/8 oz Benedictine
- 2 dashes Angostura bitters
- 2 dashes Peychaud’s bitters
Build drink in rocks glass with ice, garnish with lemon peel.
Bloody Mary, Saint Regis, New York
- 2 oz Vodka
- 4 oz Tomato Juice
- 2 dashes Worcestershire Sauce
- 4 dashes Tabasco Sauce
- Pinch salt and pepper
- ¼ oz fresh lemon juice
Combine all ingredients and mix. Strain into glass with ice. Garnish with wedge lemon and lime.
Rob Roy, Waldorf-Astoria Hotel, New York
- 2 ½ oz Blended Scotch Whiskey (such as Chivas)
- ¾ oz Sweet Vermouth
- 1-2 dashes Regan’s Orange Bitters
Ice glass beforehand. Add ice and stir until chilled. Strain in martini glass. Garnish with orange peel.
Tabard Cocktail, Hotel Tabard Inn, Washington, DC
- 1 ½ oz Milagro Reposado Tequila
- ½ oz Lustau Amontillado Sherry
- ½ oz Drambuie
- 1 dash Orange Bitters
Stir, garnish with orange twist and sprig of fresh thyme.
Recipe Source: Chantal Tseng, mixologist, Hotel Tabard Inn in Washington, DC
posted by Ms. S&C
Are you going to the holiday one? I’m dying to know what’s in Baltimore egg nog. All I can envision is adding Old Bay, which seems like a very bad idea.
Also, what does the Ritz serve that side car with, a solid gold swizzle stick? I’m having a hard time imagining what could make it $515.
Yes, I’ll be going to the Holiday Cocktails seminar, and I’ll be sure to pass on the difference in a regular egg nog and a Baltimore egg nog. I, too, hope there’s no Old Bay involved:)
I think the Ritz’s side car is made with cognac that is over a hundred years old or something. I think only my bank account would be able to tell the difference in a one year old and a 100 year old cognac.