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Issue link: http://read.dmtmag.com/i/92599
The South American Holiday Sour, left, and the Smashing Pumpkin from the Grant Grill. the 270-room US Grant Hotel in San Diego, head mixologist and certified sommelier Jeff Josenhans gives holiday drinks his own spin. Josenhans incorporates what he refers to as "edgy" ingredients, including saffron, Douglas Fir and persimmon. For the Douglas Collins ($12), Josenhans infuses Death's At the 85-seat California cuisine-focused Grant Grill inside Door gin with real Douglas fir needles from the San Bernadino Mountains; the drink also contains Meyer lemon juice and is topped with soda. Grant Grill's South American Holiday Sour ($12) uses Kappa pisco, Tanteo Cocoa tequila, lime, Christmas bitters and muddled fresh cranberries. BD's Mongolian Grill, a "create your own stir-fry" restaurant in Aspen, Colo., a new take on a classic mimics the ice and snow found outside its doors. The Aspen Smash ($14) starts with a tumbler overflowing with crushed ice, to which bartenders add local Stranahan's Colorado whiskey, Leopold Bros. maraschino liqueur, mint and lime. A riff on the Manhattan ($14) features cherry- and spice-infused In the two restaurants and three bars found at The Little Nell Bourbon. "We try to utilize local spirits in traditional drinks, or sometimes give traditional drinks our own twist," says Sabato Sagaria, food and beverage director of the 92-room Little Nell. concept based in Burnsville, Minn., is partnering with Samuel Adams for some of its holiday drinks. "We are using their Angry Orchard hard cider as an ingredient in our two 'Holiday Lights' drinks as a great way to create something fun, seasonal and very tasty," says Brad Russell, director of marketing for the 31-unit chain. For instance, the Angry Apple Pie is made with apple juice, amaretto, cinnamon schnapps and Angry Orchard cider, while the Angry Harvest features peach schnapps, cranberry juice and Angry Orchard. Both cocktails, which sell for $7, will be served with a lighted ice cube for the guest to take home, Russell says. Adding a touch of flair can give holiday cocktails a boost. The 550-seat Chandelier Bar at the 2,995-room Cosmopolitan in Las Vegas offers a seasonal libation called the Immaculate Conception. Mixologist Mariena Mercer spritzes a mist containing gold flakes, frankincense and myrrh on top of the chai-infused, Punt e Mes-based cocktail, which sells for $14. GETTING WARMER Especially in markets with a seasonal climate, holiday drinks served warm are top sellers. In Aspen, Sagaria points out that hot cocktails are fashionable five months out of the year—longer than in other markets he has worked in. The Little Nell's "Hot Holidays" beverage menu always features a comprehensive list of selections, including a hot toddy, and cocktails with bases of coffee, espresso, hot chocolate and cider. The Hot Buttered Peach ($14) features Leopold Bros. Georgia Peach whiskey, hot water and a batter crafted from brown sugar, butter and baking spices. Most warm cocktails are enjoyed at The Little Nell après ski, rather than at dinner, Sagaria says. "After people are coming off the mountain and have burned a lot of calories, they are ready for a hot beverage, so we see people drinking more of these than eating dessert." Sagaria recommends garnishing the drinks beautifully and walking them through a crowded bar. When staff serves hot chocolate-based cocktails in a mug overflowing with fresh whipped cream and house made marshmallows, for example, the striking presentation elicits a bevy of remarks—and likely some orders—from dinner guests. At Andys Wine Bar, the lobby bar at the 185-room Fairmont The Aspen Smash at the Little Nell. 24 | NOVEMBER/DECEMBER 2012 Hotel in Pittsburgh, pastry chef James Wroblewski makes a Valrhona-based hot chocolate served complementary in the lobby during the holidays. Mixologists combine it with cinnamon, www.cheersonline.com