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Issue link: https://read.dmtmag.com/i/68609
represent Arizona but in an unexpected way. And that meant no Margaritas. Says Bryan Feigenbaum, director of food and beverage in Scottsdale, "First we thought of prickly pears, then pears, because not everyone realizes that we grow pears in Arizona: so we created the 'Pear fect Pair,' for $15. In addition to Arroyo vodka, ingredients included Crockett's Honey, prickly pear syrup, oranges and lemons from Sunizona Family Farms and pear juice. It also had an herbal component. According to Feigenbaum, "We tried basil and rosemary but tarragon was more subtle." Th e resulting drink had a layered look that, according to operators, resembled an Arizona sunset to many guests. Some Four Seasons locations used Cocktail had a tree planted in honor of the guest who purchased it. Rigby shared that locations including Austin, Houston, Vancouver and the Beverly Wilshire in Los Angles have all continued with the program and have explored local products for new cocktails. And really, that was the goal in the fi rst place. writer, recipe developer and restaurant reviewer. She is the editor of the award- winning food blog Cooking with Amy and is author of WinePassport: Portugal and William-Sonoma New Flavors for Appetizers. Amy Sherman is a San Francisco–based beer and wine, as well as non-alcoholic beverages like root beer. Toronto used Collingwood Toasted Maplewood Rye and they added some Peller Estates Cabernet Franc Ice Wine and local bitters in the A.C.C. (the All Canadian Cocktail). Meanwhile St. Louis created the "10 miles of Pride," priced at $10 and made with 85 Lashes Rum, a local egg, Fitz's Root Beer and house-made vermouth, served in a beer glass. Four Seasons Hotel Atlanta off ered the Appalachian Moonshiner, $12, created with local peaches, pecans, honey from their own beehive, bacon and moonshine served up in a Mason jar. Th e Chicago location used fresh snow in their drink. Washington D.C. locations created a shandy that included bay water salt and Old Bay Seasoning as well as lemonade and local beer. GOING BEYOND Putting their own twist on the program was something operators did of their own volition. Examples include a complimentary Pear Flatbread Bite paired with a cocktail and a "tree" for $58. Th e premium priced cocktail consisted of Ocean Vodka, Eureka Lemon Juice, Green Gecko Farm's Ginger and Hawai'i Island Sugar Cane Simple Syrup. Th e coconut cup was rimmed with Hawaiian Black lava sea salt, garnished with star fruit and a Th ai Basil Flower. As part of the resort's ongoing commitment to plant 500,000 Koa Trees on the island, each Koa Wai www.cheersonline.com JUNE 2012 | 23 The keys to success for a locally inspired cocktail program can include: • A grassroots, bartender-led initiative • An element of competition • A structured program, with enough room for creativity • Collaboration encouraged from each location • The initiative can benefi t from being part of a larger company-wide initiative around sustainability Four Seasons Hotel Atlanta offered the Appalachian Moonshiner as one of their cocktails. JENNY QUARLES