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Issue link: https://read.dmtmag.com/i/700131
www.cheersonline.com 20 • July/August 2016 | | | | | | PROFILE | | | | | | I mpressing luxury clientele isn't easy. Catering to this crowd means fi nding new ways to provide unique experiences. That's why the high-end cruise line Seabourn in March announced a partnership with renowned mixologist Brian Van Flandern to elevate the cocktail programs on all of its ships. Seabourn has always run a top-notch beverage program ever since the company began operations in 1986. But it was time for an upgrade: The modern craft cocktail boom has both expanded guests' palates and raised their expectations. Why Van Flandern? Named "America's Top Mixologist" in 2011 by The Food Network, Van Flandern served as head mixologist for chef Thomas Keller's Per Se Restaurant in New York from 2004 to 2007. (Keller has recently partnered with Seabourn as well, with restaurants aboard each ship.) Certifi ed as a Spirits Professional with the U.S. Bartenders Guild, Van Flandern has authored three cocktail books. He recently redesigned and opened a new bar in the Palm Court in New York's Plaza Hotel. "Brian was the perfect fi t," explains Chris Prelog, vice president of hotel operations at Seabourn Cruise Line, "because he has an authentic approach to craft cocktails that's really unique." Van Flandern founded Creative Cocktail Consultants, an extensive bartender-training program, in 2008. The company designs corporate craft cocktail programs and educates bartenders in top hotels, restaurants and resorts in more than 40 countries throughout the world. The background in teaching mixology was key for Seabourn. The cruise line didn't want Van Flandern simply to update the beverage program; it charged him with raising the abilities and knowledge of the entire bartending staff. BEEFING UP BARS ON BOARD Seattle-based Seabourn, part of Carnival Corp., currently operates three ships: Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest. It's adding a fourth, Seabourn Encore, later this year. There are three bars onboard: The Club, The Observation and The Patio; guests can also order drinks at The Grill by Thomas Keller. Each bar has its own theme and menu, though if customers discover a cocktail they love at one bar, they can order it at any of the others. The Patio at the pool deck is a Tiki lounge that includes tropical staples, like the Mai Tai, made with Bacardi light rum, SEABOURN SETS SAIL WITH NEW BEVERAGE PROGRAM Mixologist Brian Van Flandern has revamped the cocktails aboard the luxury cruise line's fl eet By Kyle Swartz Seabourn ships currently have three bars on board, each with its own theme and drink menu. | | | | | |