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Issue link: http://read.dmtmag.com/i/700131
www.cheersonline.com 21 July/August 2016 • fresh lime juice, Cointreau, simple syrup, orgeat syrup and mint sprig; or the Pina Colada, with Zacapa 23 rum, Bacardi light rum, fresh shredded coconut, fresh pineapple juice, cane sugar simple syrup and vanilla syrup. The Club lounge serves classic cocktails made famous by celebrities. There's the Cosmopolitan, as enjoyed by Sarah Jessica Parker's character on Sex in the City. Seabourn makes it with Ketel One Citron vodka, Cointreau, lime juice, sugar syrup and cranberry juice. Also on The Club menu is the Orwellian Negroni, named not for the author George Orwell but as a reference to Orsen Wells, who popularized the cocktail in the U.S. in 1949. Seabourn's version uses Tanqueray Ten gin, Carpano Antica Formula sweet vermouth and Campari. The Observation lounge aims to introduce modern, innovative cocktails that are new to the majority of the cruise line's guests. Van Flandern encourages Observation lounge guests "to explore the menu and experiment with spirits you have traditionally sworn off." His offerings here include the Smokin Margarita, made with Herradura Blanco tequila, Del Maguey Tobola mezcal, fresh lime juice, agave nectar and egg white; the Upper East Side, with Bombay Sapphire gin, yellow chartreuse, fresh lemon juice, demerara sugar syrup, fresh tarragon and absinthe rinse; and the Mango Picante, with Martell Cordon Bleu Cognac, Boiron Mango puree, fresh lemon juice, simple syrup, freshly muddled cilantro and a chipotle chili powder/ sugar rim. The new Encore ship is outfi tted with a spa area complete with bungalows where guests can enjoy their own private bars. Van Flandern said the guests at these bars will be the fi rst to try his newest cocktail creations. SEAWORTHY SIPS The cocktail menus also include the classics that guests have come to expect in restaurants and on cruises, such as Manhattans, Margaritas, Piña Coladas and Mojitos. These menus include just 8 to 10 drinks so that guests do not "glaze over" from the sheer variety that can weigh down some drinks lists, Van Flandern explains. Working with chef Keller at Michelin Three-Star Per Se changed the way that Van Flandern viewed drink conception. Van Flandern says he began to think about cocktails with Keller's "fl avor-profi ling" philosophy, which emphasizes recognizing and balancing the basic tastes and sensory experiences of ingredients. He then passed down this technique Top, the Club lounge serves classic cocktails made famous through the years by celebrities. Directly above, the bar at The Grill by Thomas Keller aboard Seabourn's new Encore ship. The Observation lounge aims to introduce modern, innovative cocktails that are new to the majority of the cruise line's guests. "We're teaching sta to taste cocktails to order. We're having them ask themselves, 'Is it too tart? Too sweet? Does it have enough alcohol?' From there they can adjust." — Mixologist Brian Van Flandern