The Benchmark Bar Book

A great bar offers refuge, a bit of glamour and a destination
for every occasion—brought to life by the timeless style
of the perfect cocktail. Become a purveyor of fine drinking
with this collection of classic and contemporary recipes
complete with insights provided by top mixologists.
These cocktails will entertain and inspire while
transporting you to the country’s best watering holes and
the spirited stories they tell. From the Pacific orthwest
to the Texas Hill Country and down to the Florida Keys,
The Benchmark Bar offers a stunning anthology of cocktail
recipes highlighting regional fl vors and local inspiration.
3

The West
Table
of
contents
REGIONAL MIXOLOGY
NORTH SHORE MAI TAI
TURTLE BAY RESORT
SUMMER LOVE
WILLOWS LODGE
ROSE SIDECAR
SKAMANIA LODGE
THE PINE TREE
FOREST SUITES RESORT
THAT’S CAFÉ AMORE
LAKE ARROWHEAD RESORT AND SPA
PAPER PLANE
CHAMINADE RESORT & SPA
THE HAMMOCK
HOTEL VALLEY HO
SUNSET LEMONADE
THE NAUTICAL BEACHFRONT RESORT
POMEGRANATE YUZU PUNCH
MOUNTAIN SHADOWS
ROSEMARY ELIXIR
SNOW KING RESORT
SPEEDY BULL
TIVOLI LODGE
THE SKI BUM
MANOR VAIL LODGE
ALPINE SNOW-GRONI
GARDEN OF THE GODS RESORT AND CLUB
8
10
12
14
16
18
20
22
24
26
28
30
32
4

The North
The South
A-FRAME
THE ABBEY RESORT
36
THE AIRMAN
LA CANTERA RESORT & SPA
68
WISCONSIN MAKER’S MANHATTAN
THE COUNCIL HOUSE AT WINGSPREAD
RETREAT & EXECUTIVE CONFERENCE CENTER
SUMMER AT SEA
THE UNIVERSITY OF CHICAGO
DAVID RUBENSTEIN FORUM
THE GIN AIR
WORLD OF WHIRLPOOL
STONEWALL SPRITZER
STONEWALL RESORT
CARAMEL APPLE HOT TODDY
THE INN AT VIRGINIA TECH AND
SKELTON CONFERENCE CENTER
THE RAIL BIRD
THE HOTEL ROANOKE & CONFERENCE CENTER
EQUILIBRIUM
LANSDOWNE RESORT AND SPA
CHRISTOPHER’S CONSIGLIERÈ
THE HELDRICH HOTEL AND CONFERENCE CENTER
BLUEBERRY LAVENDER BUTTERFLY
THE RIDGE
KARTRITE SMASH
KARTRITE RESORT & INDOOR WATERPARK
MACY MAPLE OLD FASHIONED
EDITH MACY CENTER
38
40
42
44
46
48
50
52
54
56
58
BLOOD ORANGE BOURBON SOUR
MARGARITAVILLE LAKE RESORT
WHOOP BEER
TEXAS A&M HOTEL & CONFERENCE CENTER
TEXAS ROSE
BENCHMARK AT WESTLAKE
61 PRIME’S TROPICAL FASHION
HAWKS CAY RESORT
MAGIC MARGARITA
BELLWETHER BEACH RESORT
TRULY IN PARADISE
THE BEACHCOMBER BEACH RESORT AND HOTEL
RUNNING COYOTE
GILCHRIST CLUB
MONKEY PUNCH
COSTA D’ESTE BEACH RESORT
PALOMA
HILTON UNIVERSITY OF FLORIDA
CONFERENCE CENTER
VERY SPECIAL SANGRIA
BANYAN CAY RESORT & GOLF
OUTER BANKS WATER
SANDERLING RESORT
70
72
74
76
78
80
82
84
86
88
90
VERMONT CIDERITA
THE ESSEX
60
COLD FASHIONED
THE EQUINOX GOLF RESORT & SPA
62
THE PENGUIN CLUB
SPRUCE POINT INN RESORT & SPA
64
5

The
west
7

North Shore
Mai Tai
SERVES
1
GUEST
TOOLS
SHAKER
SERVICE
DOUBLE ROCKS
INGREDIENTS
1 1/2 OUNCES MOUNT GAY
ECLIPSE RUM
3/4 OUNCE DEKUYPER
PINEAPPLE LIQUEUR
1/4 OUNCE FALERNUM
3/4 OUNCE FINEST CALL
SINGLE PRESSED LIME JUICE
1/2 OUNCE MACADAMIA
ORGEAT CREAM
GARNISH
LUXARDO CHERRY
PINEAPPLE WEDGE
T
he mai tai is one of the most famous
tiki drinks in the world. A combination
of rum, citrus and orgeat (a nuanced almond
syrup), it’s held its place with tiki aficionad s
for decades. It even enjoyed featured presence
in the Elvis film Blue Hawaii.”
PREPARATION
Place half the rum and the balance of ingredients into a shaker
with crushed ice and shake lightly for three seconds.
Pour into a double rocks glass.
Float the remaining half of the rum over the top and
garnish with cherry and pineapple.
TURTLE BAY
RESORT
KAHUKU, HI
21.705 -157.999
Turtle Bay Resort is blessed with a
richness of nature that few places
can claim: the most powerful waves
in the world and tranquil bays for
swimming, plus miles of seaside
walking trails, a farm on site and a
bird sanctuary. Where else can you
go surfing stand-up paddling,
kayaking, snorkeling, golfing and
cycling without leaving the property?
Harmonizing the in uences of Hawaii
with the freshest organic ingredients
from both land and sea, Turtle Bay
Resort chefs present sumptuous menus
rich in exotic pairings and artistic flai .
Guests dine in North Shore style at
the property’s seven restaurants and
bars replete with local entertainers
and amazing views.
9

Summer
Love
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
COUPE
INGREDIENTS
1 OUNCE WHEATLEY VODKA
3/4 OUNCE GIFFARD
PAMPLEMOUSSE LIQUEUR
1/2 OUNCE FIORENTE
ELDERFLOWER LIQUEUR
3/4 OUNCE FINEST CALL
SINGLE PRESSED LEMON JUICE
1 OUNCE SPARKLING ROSÉ
GARNISH
GRAPEFRUIT PEEL
T
his vodka cocktail topped with sparkling
rosé and brightened by the essence of
grapefruit and elderfl wer liqueurs is destined
to become a hallmark of summer.
PREPARATION
Combine all ingredients except rosé in a shaker over ice.
Shake and double strain into a coupe glass.
Top with sparkling rosé.
Express citrus oils from grapefruit peel over glass
and rim, then add to the cocktail.
WILLOWS
LODGE
WOODINVILLE, WA
47.734,-122.147
Nestled in Washington state’s
award-winning wine country not
far from Seattle, Willows Lodge
makes the perfect destination for
a weekend escape, with a cozy stone
fi eplace and soaking tub designed
for two in every room and suite.
The Barking Frog o ers one of the
most extensive wine lists in the
Northwest and seasonal menus that
regularly win accolades. The Fireside
Lounge is a casual indoor/outdoor
lounge that's sensational 365 days
a year—whether for cocktails on the
patio or a glass of wine by the fi e while
listening to live music. The property
also has The Herbfarm Restaurant
on its grounds. This AAA Five Diamond
award winner o ers a multicourse
dining experience focusing on the
bounty of the Pacific No thwest.
11

Rose
Sidecar
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
COUPE
INGREDIENTS
1 OUNCE HENDRICK’S GIN
1/2 OUNCE CAMPARI
1/2 OUNCE FINEST CALL
ROSE SYRUP
1 1/2 OUNCES FINEST CALL
SINGLE PRESSED LEMON JUICE
GARNISH
LEMON TWIST
T
he origin of the sidecar is debated, but it
is thought to have been invented around
the end of World War I in either London or Paris.
The drink was named for the motorcycle
attachment, which was commonly used at
the time. This version of the drink includes
rose syrup for a subtle turn.
PREPARATION
Combine all ingredients in a shaker with ice.
Shake and strain into a coupe glass.
Garnish with lemon twist.
SKAMANIA LODGE
STEVENSON, WA
45.686,-121.905
At Skamania Lodge, guests are
surrounded by authentic elements of
the Pacific No thwest in the comforts
of a lodge setting, with awe-inspiring
views of the Columbia River Gorge and
the endless recreation found there.
Accommodations include treehouses
elevated above the forest ground and
nestled among the tall Douglas fi s.
Skamania Lodge o ers a variety of
delicious dining options for sit-down,
table-side service while gazing at
stunning mountain views from inside
or out on the patio. Guests feel the
energy of Skamania’s fun and casual
Northwest atmosphere and discover
a passion for fla orful, locally sourced
ingredients, from freshly caught
Columbia River steelhead in signature
tacos to locally sourced prime rib.
13

The
Pine Tree
SERVES
1
GUEST
TOOLS
LARGE SPOON
SERVICE
PILSNER
INGREDIENTS
2 OUNCES HOUSE-MADE
ROSEMARY PINEAPPLE
JUICE REDUCTION
2 cups unsweetened pineapple juice
and 2 rosemary sprigs
5 OUNCES PALE ALE-STYLE BEER
3 OUNCES MOZAIK PROSECCO
1 OUNCE Q CLUB SODA
GARNISH
PINEAPPLE WEDGE
ROSEMARY SPRIG
T
his sparkling beer punch adds notes
indicative of its mountain forest locale with
a house-made rosemary pineapple juice reduction.
PREPARATION
House-made Rosemary Pineapple Juice Reduction: Bring juice
and sprigs to a boil over medium-high heat. Reduce heat and
simmer uncovered for 10-15 minutes until the mixture reduces
by half to about 1 cup. Strain juice into a bowl, discard solids,
cover and chill for 24 hours.
Combine all ingredients in an 11-ounce pilsner glass.
Beverage should develop a nice foamy head.
Garnish with pineapple and rosemary.
FOREST SUITES
RESORT
SOUTH LAKE TAHOE, CA
38.956,-119.941
Tucked away in an intimate alpine
environment, the Forest Suites Resort
is located just 100 yards from the
Heavenly Ski Gondola and Heavenly
Village, a few minutes’ walk to the
casinos, and several short blocks from
the crystal-clear waters of Lake Tahoe.
It’s all about breakfast before guests
hit the slopes or trails. A full Americanstyle
breakfast bu et is included with
each stay, complete with eggs, bacon
or sausage, a variety of breads and
sweets, fresh fruit, yogurts and daily
specials. Orders are also carefully
prepared and packaged to go for
enjoyment in guests’ suites. After a
day on the mountain or the lake,
guests relax in Al’s Saloon, watch a
game and get great local suggestions
for entertainment from the property’s
knowledgeable bartenders.
15

That’s
Café Amore
SERVES
1
GUEST
TOOLS
LARGE SPOON
SERVICE
IRISH COFFEE MUG
INGREDIENTS
1 1/2 OUNCES HENNESSEY
COGNAC
1/2 OUNCE DEKUYPER
AMARETTO
6 OUNCES LAVAZZA COFFEE
GARNISH
2-3 OUNCES WHIPPED CREAM
POWDERED COCOA
W
hat’s not to love about fragrant LavAzza
coffee with these delicious aromatics of
cognac and amaretto? Italian for “a little bitter,”
amaretto originated in Saronno, and may be made
from apricot kernels, bitter almonds, peach stones
or almonds—all of which are natural sources of
the almond-like fl vor of the liqueur.
PREPARATION
In a glass Irish co ee mug, combine cognac, amaretto and co ee.
Top with whipped cream in a swirl pattern and powdered cocoa.
LAKE
ARROWHEAD
RESORT AND SPA
LAKE ARROWHEAD, CA
34.251,-117.193
At an elevation of 5,200 feet in a
lakeside setting, Lake Arrowhead
Resort and Spa feels like no other
place in Southern California. This
award-winning AAA Four Diamond
hotel’s tranquil setting is framed by
majestic pines, a private lake and
gabled rooftops. It’s completely
removed from civilization, yet just
90 minutes from Los Angeles.
Dining at Lake Arrowhead Resort
and Spa is all about California
cuisine—fresh, seasonal and delicious.
Bin 189 o ers contemporary American
dishes, creative cocktails, microbrews
and wines served in front of a cozy
stone fi eplace with a scenic lake
view. Located in the resort lobby,
Café Aromas is fill d with the smells
of freshly ground co ee and warm
pastries, and is the place to stop for
fresh oatmeal, a quick breakfast or
lunch sandwich or a creative salad.
Magnum is the property’s elegant
dining venue where diners enjoy
a three-course prix fi e menu and
premium wine selection surrounded
by thousands of wine bottles from
around the world.
17

Paper
Plane
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
COUPE
INGREDIENTS
3/4 OUNCE MAKER’S MARK
BOURBON
3/4 OUNCE APEROL
3/4 OUNCE AMARO NONINO
QUINTESSENTIA
3/4 OUNCE FINEST CALL
SINGLE PRESSED LEMON JUICE
GARNISH
LEMON TWIST
S
am Ross, an award-winning bartender
and the co-owner of Attaboy and
Diamond Reef in New York City, created the
Paper Plane in 2008. His inspiration for this
modern whiskey sour was M.I.A.’s smash hit
“Paper Plane,” which was popular at the time.
PREPARATION
Put the bourbon, Aperol, Amaro Nonino Quintessentia and
lemon juice into a shaker with ice and shake until well chilled.
Strain into a coupe glass.
Garnish with a twist.
CHAMINADE
RESORT & SPA
SANTA CRUZ, CA
36.996,-121.985
Situated on 300 wooded acres in
scenic Santa Cruz, Chaminade Resort
& Spa is a spectacular property
featuring breathtaking views of the
Monterey Bay and the Santa Cruz
Mountains. This award-winning resort
is the ideal place to discover Santa
Cruz at its most peaceful, providing
guests ample opportunity to lounge
and relax in wide-open spaces amid
lush green landscaping, breathe
in fresh ocean air, and walk along
redwood-lined hiking trails.
The View, a treeside restaurant, serves
breakfast, lunch, brunch and dinner
with a side of fresh mountain air and
is known for its expansive terrace,
artisan cheeseboards, daily ceviche,
California wines and local brews.
19

The
Hammock
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
TIKI
INGREDIENTS
1 1/2 OUNCES OF MOUNT GAY
ECLIPSE RUM
3/4 OUNCE ORGEAT
1 OUNCE ORANGE JUICE
1 OUNCE PINEAPPLE JUICE
1/2 OUNCE SINGLE PRESSED
LIME JUICE
1 OUNCE FINEST CALL
BANANA PUREE
GARNISH
DEHYDRATED BANANA CHIP
CUT LENGTHWISE
T
he history of tiki drinks can be traced
back to the 1930s, when a man named
Don Beach opened the fi st tiki bar in Hollywood,
California. Don was inspired by the Polynesian
culture that he had experienced while traveling
in the South Pacific
PREPARATION
Combine ingredients in shaker with ice.
Shake and strain over new ice into a tiki-themed vessel.
Garnish with dehydrated banana chip and mint sprig.
HOTEL
VALLEY HO
SCOTTSDALE, AZ
33.493,-111.934
Originally opened on December 20,
1956, Hotel Valley Ho has classically
cool roots and stands as a modernist
icon in Downtown Scottsdale. Hotel
Valley Ho was a true Hollywood
hideaway in its heyday, host to Bing
Crosby, Tony Curtis, Janet Leigh and
Zsa Zsa Gabor, among others.
The Zuzu restaurant, along with a
private dining space—The Rosie
Room—is dedicated to Rosalyn “Rosie”
Bennett Lyon, also known as ZuZu.
She was the beloved matriarch of the
family that owns Hotel Valley Ho, as
well as a fantastic cook, who believed
that food is better when shared with
the people you love. The restaurant
personifies a rich sense f history and
warm hospitality, and o ers inventive
eats, craft cocktails and an extensive
selection from The Vine Vault.
MINT SPRIG
21

Sunset
Lemonade
SERVES
1
GUEST
TOOLS
LARGE SPOON
P
erfect for a summer night, this sunset
concoction gets its pretty color from a
combination of lemonade and strawberry puree.
THE NAUTICAL
BEACHFRONT
RESORT
SERVICE
ROCKS
INGREDIENTS
1 OUNCE HENDRICK’S GIN
1 OUNCE FINEST CALL
STRAWBERRY PUREE
5 OUNCES OF LEMONADE
GARNISH
CUCUMBER RIBBONS
MINT SPRIG
PREPARATION
Fill rocks glass with ice.
Pour in Hendrick’s gin and add the strawberry puree.
Top o with lemonade.
Garnish with cucumber and mint.
LAKE HAVASU CITY, AZ
34.459,-114.349
Since the 1960s, guests from
around the world have experienced
unparalleled views, superior service
and award-winning cuisine, and
created vacation memories to last
a lifetime at The Nautical, the only
beachfront resort in Arizona.
Nestled on an island along the
shores of Lake Havasu, the property
is a landmark in the city’s history.
The resort o ers the most dynamic
waterfront dining experience yearround,
featuring three restaurants
and bars with spectacular views of
Lake Havasu. The Turtle Grille o ers
a relaxed indoor atmosphere with
upscale pub cuisine. WET is the resort’s
Caribbean-style infini y edge pool,
o ering a contemporary menu and
refreshing drinks at the Palapa Bar and
poolside cabanas. Open seasonally,
the Turtle Beach Bar is a lakeside
sandy beach bar with umbrella tables,
tropical island drinks, boat-up dining to
go and the 64-ounce Turtle Bucket.
23

Pomegranate
Yuzu Punch
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
ROCKS
INGREDIENTS
2 OUNCES HENDRICK’S GIN
1 OUNCE FINEST CALL
POMEGRANATE SYRUP
1/2 OUNCE FINEST CALL
SINGLE PRESSED LEMON JUICE
1/2 OUNCE YUZU JUICE
1/2 OUNCE CAMPARI
GARNISH
A
sian yuzu juice gives this cocktail a
distinctive tart, sour fl vor, a combination
of lemon and mandarin orange with savory notes.
PREPARATION
Combine ingredients in a shaker.
Shake and strain over ice in a rocks glass.
Garnish with a lemon wheel.
MOUNTAIN
SHADOWS
PARADISE VALLEY, AZ
33.530,-111.964
Originally built below Camelback
Mountain in 1959, Mountain Shadows
reemerged as an icon of luxury and
design after it was completely rebuilt
in 2017. Located near Scottsdale in
serene Paradise Valley, the resort
features striking architecture and
stunning desert surroundings that
create an energy of renewal.
Guests enjoy seasonal fare at Hearth
’61 or classic eats and brews at Rusty’s
after a round on the golf course.
From dine-in service to curbside pickup
and in-room dining, there are plenty of
ways to enjoy ingredient-driven dishes
and award-winning wine selections.
LEMON WHEEL
25

Rosemary
Elixir
SERVES
1
GUEST
TOOLS
LARGE SPOON
SERVICE
T
he house-made rosemary-infused
vodka gives this bright, citrus cocktail
a woodsy undertone that’s right at home
in the mountains of Jackson Hole.
SNOW KING
RESORT
JACKSON HOLE, WY
43.474,-110.756
COLLINS
INGREDIENTS
1 1/4 OUNCES HOUSE-MADE
ROSEMARY-INFUSED
WHEATLEY VODKA
3 sprigs of rosemary per
8 ounces of vodka
3/4 OUNCE FIORENTE
ELDERFLOWER LIQUEUR
1/4 OUNCE FINEST CALL
SINGLE PRESSED LEMON JUICE
Q GRAPEFRUIT SODA
GARNISH
ROSEMARY SPRIG
PREPARATION
House-made Rosemary-infused Wheatley Vodka: Fill a
resealable glass container with vodka, leaving two inches
clear. Add rosemary to the bottle and seal. Allow the vodka
to steep for at least one day in a cool, dark location until it
turns a golden amber color.
Combine all ingredients but soda in a Collins glass with fresh ice.
Stir to mix.
Top with grapefruit soda and garnish with a rosemary sprig.
Located at the base of Snow
King Mountain, a few blocks from
downtown Jackson Hole and 20
minutes from the Jackson airport,
Snow King Resort boasts breathtaking
views of the Teton Mountain Range,
ski-in/ski-out lodging in the winter,
and convenient access to Grand Teton
and Yellowstone national parks.
Hayden’s Post Kitchen & Bar is one
of the finest estaurants in Jackson
Hole, popular with visitors and locals
alike. Area-sourced steaks and game,
fish and oultry, vegan and vegetarian
choices are all crafted to perfection
and enjoyed in the rustic-chic
atmosphere with mountain views.
27

Speedy
Bull
SERVES
1
GUEST
TOOLS
LARGE SPOON
SERVICE
ROCKS
INGREDIENTS
1 1/2 OUNCES ESPOLON
BLANCO TEQUILA
8.4-OUNCE CAN OF
REGULAR FLAVOR
RED BULL ENERGY DRINK
GARNISH
2 LUXARDO CHERRIES
R
ed Bull fi st came to the market in 1987,
after Austrian toothpaste salesman
Dietrich Mateschitz traveled to Thailand and
heard about an energy tonic, created by Chaleo
Yoovidhya, that kept its drinkers awake and alert.
Combined with tequila, the can’t-quite-namethat
fl vor is now quite remarkable.
PREPARATION
Pour tequila into chilled glass over ice.
Fill remainder of the glass with Red Bull.
Stir and top with two cherries.
TIVOLI LODGE
VAIL, CO
39.640,-106.371
Bob and Diane Lazier, founders of
Tivoli Lodge, fi st came to Vail,
Colorado, on their honeymoon
during a bitter cold snap in January
of 1963—the fi st ski season of Vail’s
existence. They were enticed by a
brochure of the fl dgling resort left
by legendary Vail marketing guru
Bob Parker in the Minneapolis ski
shop where Bob worked. The Laziers’
honeymoon turned into a lifelong
passion for each other and for Vail.
Reopened in 2006, the Tivoli Lodge
is still steeped in old-world charm
and suffus d with Lazier family
and Tyrolean tradition, ambiance
and hospitality.
Everything at Tivoli Lodge is served
with a view of the mountains. At the
end of a day of skiing or hiking, Brown
Hound Lounge is a popular meeting
place for a craft cocktail, microbrew
or premium glass of wine.
29

The
Ski Bum
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
LARGE SPOON
E
ven ski bums need to come off the mountain
sometime, and why not for this specialty
rum concoction that warms them up with notes
of pear, almond, pineapple and lemon, and the
dark, bittersweet caramel of Averna.
MANOR VAIL
LODGE
VAIL, CO
39.639,-106.368
SERVICE
ROCKS
INGREDIENTS
1 1/2 OUNCES MOUNT GAY
ECLIPSE RUM
1/2 OUNCE ST. GEORGE
SPICED PEAR LIQUEUR
1/2 OUNCE FEE BROTHERS
ORGEAT ALMOND
CORDIAL SYRUP
PREPARATION
Combine all ingredients except Averna in a shaker over ice.
Shake to chill, then strain into a rocks glass fill d with ice.
Pour the Averna into the glass over a bar spoon.
Garnish with mint and lime wheel.
Vail’s premier condominium hotel
is a preferred location, summer or
winter, for its vantage at the base
of Vail Mountain’s Golden Peak,
next to Vail Village, Betty Ford
Gardens, Ford Amphitheater,
and hiking and biking trails.
The Fitz is a foodie favorite
destination in Vail popular for its
family-friendly dining, locally focused
menu and friendly service. The Fitz
is known for its approachable menu
of elevated comfort food, creative
cocktails and local Colorado drafts.
1 OUNCE PINEAPPLE JUICE
1/2 OUNCE FINEST CALL
SINGLE PRESSED LIME JUICE
1/4 OUNCE AVERNA
GARNISH
MINT SPRIG
LIME WHEEL
31

Alpine
Snow-groni
SERVES
1
GUEST
TOOLS
SHAKER
LARGE SPOON
STRAINER
SERVICE
OLD FASHIONED
INGREDIENTS
1 OUNCE HENDRICK’S GIN
1 OUNCE CARPANO
BIANCO VERMOUTH
1 OUNCE ITALICUS ROSOLIO
DI BERGOMOTTO LIQUEUR
GARNISH
LEMON SEGMENT
A
play on the popular Italian cocktail,
the Negroni, this Rocky Mountain
version substitutes a subtle Italian bergamot
liqueur for a botanical twist.
PREPARATION
Combine gin, vermouth and liqueur in a shaker.
Add ice and stir until chilled.
Strain into an old fashioned glass with cubed ice.
Express the lemon and place on the rim of the glass.
GARDEN OF THE
GODS RESORT
AND CLUB
COLORADO SPRINGS, CO
38.879,-104.868
The red rock sandstone formations set
against Pikes Peak, now called Garden
of the Gods, have long been revered
for their natural beauty. Centuries ago,
they served as a crossroads where
numerous nomadic tribes gathered
in peace. According to local stories,
the immense sandstone formations
were considered sacred ground.
Because of this, rival tribes laid
down their weapons when entering
the Garden of the Gods.
Since the resort’s early beginnings
in 1951, Garden of the Gods Resort
and Club has built upon a legacy of
outstanding guest experiences and
hospitality, merging the rugged beauty
of the landscape with the refin d
ambiance of a world-class luxury
resort. Restaurants on site, including
the Colorado Springs favorite Kissing
Camels Grille & Bar, feature fresh
ingredients sourced from local farmers,
wellness cuisine and stunning views.
33

The
North
35

A-Frame
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
LARGE SPOON
SERVICE
WINE
INGREDIENTS
2 OUNCES JAMESON
IRISH WHISKEY
1 OUNCE GRAND MARNIER
1/2 OUNCE ORANGE JUICE
1/2 OUNCE FINEST CALL
SINGLE PRESSED LEMON JUICE
1/2 OUNCE FINEST CALL
BAR SYRUP
2 OUNCES MOZAIK
PROSECCO DOC
GARNISH
EDIBLE GLITTER
T
his cocktail pays homage to The Abbey
Resort’s wooden A-frame structure,
which at 80 feet tall was once the largest in the
world and was adorned by a gold leaf letter A.
This drink shimmers and shines just as the
iconic golden A once did.
PREPARATION
Combine whiskey, Grand Marnier, orange juice, lemon juice
and simple syrup in shaker with ice.
Shake and strain into wine glass.
Top with Prosecco and six or seven shakes of edible glitter.
Using a large spoon, stir three times just before serving
for a golden pearlescent e ect.
Garnish with orange slices.
THE ABBEY
RESORT
FONTANA, WI
42.548,-88.577
Since its opening as a year-round
resort in 1963, The Abbey has been
a vacation destination of choice for
celebrities, dignitaries, presidents
and household names. As the only
full-service resort on the shores of Lake
Geneva, The Abbey Resort o ers myriad
activities on its 90 acres, including boat
rentals, indoor and outdoor pools,
fun family activities, live music and
the full-service Avani Spa.
Dining at The Abbey Resort is an
impressive farm-to-fork experience,
with numerous venue choices
o ering panoramic lake views.
240° West, Waterfront, Bar West,
the Gazebo Grille and Café Latte
o er everything from inspired local
fare with sophisticated wine pairings
to barbecue, poolside favorites
and grab-and-go items—all in
The Abbey’s casual rustic vibe.
ORANGE SLICES
37

Wisconsin
Maker’s
Manhattan
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
COUPE
INGREDIENTS
3 OUNCES MAKER’S
MARK BOURBON
1 OUNCE CARPANO CLASSICO
SWEET VERMOUTH
DASH ANGOSTURA BITTERS
DASH CHERRY JUICE
GARNISH
LUXARDO CHERRY
LEMON PEEL
O
ne theory behind the name of the
Manhattan is that it was invented at
the Manhattan Club in New York for a party
thrown in 1874 by Winston Churchill’s mother,
Lady Randolph Churchill. Others assert that it
was devised by a bartender named Black who
kept a place 10 doors below Houston Street
on Broadway in the 1860s. Either way, it was
the most popular drink in the world for decades
and is still going strong.
PREPARATION
Chill the coupe glass.
Fill cocktail shaker with ice.
Add bourbon, vermouth, bitters and cherry juice.
Let rest for 30 seconds.
Cover and vigorously shake in cocktail shaker for 10 seconds,
then immediately pour over a single large cube.
Garnish with cherry and lemon peel.
THE COUNCIL
HOUSE AT
WINGSPREAD
RETREAT &
EXECUTIVE
CONFERENCE
CENTER
RACINE, WI
42.780,-87.771
Located along the western shores
of Lake Michigan, Wingspread
Retreat & Executive Conference
Center encompasses three unique
buildings on 36 acres of lush
landscape. The original iconic building,
designed by Frank Lloyd Wright
and known simply as Wingspread,
is the heart of the complex.
Wingspread’s award-winning
culinary team takes great pride in
crafting a wide range of innovative
and delicious plates for attendees.
Energized by the environment, every
dish is handmade with the freshest
regionally sourced ingredients
available. Many of the fruits and
vegetables, as well as the honey,
are from gardens and beehives
on the property.
39

Summer
at Sea
SERVES
1
GUEST
TOOLS
BOSTON SHAKER TINS
JAPANESE-STYLE JIGGER
WITH 1-OUNCE AND 2-OUNCE
MEASUREMENTS
HAWTHORNE STRAINER
SERVICE
BRASS PINEAPPLE CHALICE
METAL STRAW
INGREDIENTS
2 OUNCES ESPOLON
BLANCO TEQUILA
1/2 OUNCE SINGLE
PRESSED LIME JUICE
HOUSE-MADE SMOKED
PINEAPPLE SPICED AGAVE SYRUP
8 ounces The Perfect Puree
Caramelized Pineapple Concentrate,
8 ounces Finest Call Agave Nectar,
8 ounces boiling water and
2 ounces aji amarillo peppers
P
eruvian yellow chili peppers in the
house-made pineapple syrup give this
cocktail its special kick and faraway fl vor.
PREPARATION
House-made Smoked Pineapple Spiced Agave Syrup:
Slice peppers in half, deseed and rough chop. Combine all
ingredients in an airtight container. Briskly whisk together until
agave nectar has melted and the concentrate is thoroughly
mixed. Seal container and refrigerate for 48 hours. Strain peppers
and pour syrup into plastic or glass sealed bottles. Store in the
refrigerator. Good for 30 days.
In the short tin of the Boston shaker tins, add all liquid ingredients.
Top the tin with pillow ice.
Shake for 20 to 25 seconds or until the outside of the tin is frosty.
Using a Hawthorne strainer with the shaker tin, pour the cocktail
into an empty brass pineapple chalice.
Fill the brass pineapple chalice with fresh pillow ice.
Slide two manicured pineapple leaves into the side of the cup
and insert one dried citrus wheel.
Serve with metal straw.
THE UNIVERSITY
OF CHICAGO
DAVID RUBENSTEIN
FORUM
CHICAGO, IL
41.786,-87.596
The David Rubenstein Forum is a
purpose-built venue for meetings
and events. From acoustics to
ergonomics and art to architecture,
every detail is carefully crafted to
provide a superior experience.
Cozy yet sophisticated, BarDavid,
a wine bar and café, o ers an
innovative approach to satisfying
the need for a quick bite, community
shareables or a lingering culinary
experience, with breakfast, lunch
and after-hours menus.
1 DASH SALINE SOLUTION
GARNISH
2 MANICURED
PINEAPPLE LEAVES
DRIED CITRUS WHEEL
41

The
Gin Air
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
COUPE
INGREDIENTS
2 OUNCES OF HENDRICK’S GIN
3/4 OUNCE FINEST CALL
SINGLE PRESSED LIME JUICE
3/4 OUNCE FINEST CALL
BAR SYRUP
3 SLICES OF FRESH CUCUMBER
3 LEAVES OF FRESH MINT
1 DROP OF ROSE WATER
3 DROPS OF ANGOSTURA BITTERS
PINCH OF SALT
GARNISH
T
he name of this fresh cucumber and
mint gin elixir is a riff on Whi lpool’s
luxury appliance brand, JennAir, founded by
Louis J. Jenn in Indianapolis, Indiana, in 1947.
PREPARATION
In a cocktail shaker, muddle cucumber and mint with a pinch
of salt. Add the rest of ingredients except the rose water and
bitters and let sit for 30 seconds.
Add ice, shake vigorously and strain into a coupe glass.
Garnish with mint leaf.
Place one drop of rose water on the mint leaf and three drops
of bitters on the surface of the drink.
WORLD OF
WHIRLPOOL
CHICAGO, IL
41.888,-87.632
The World of Whirlpool is not a
typical appliance showroom, but
an immersive appliance showcase
experience featuring the Whirlpool
Corporation family of brands and
a discovery-based center o ering
a chance to interact with experts.
Located in the historic Reid-Murdoch
building in downtown Chicago, it
includes over 50,000 square feet
of event space across three fl ors,
including a penthouse and historic
clock tower that accommodate
private cooking classes, corporate
events and weddings.
The product pros and skilled chefs
behind World of Whirlpool’s genius
workshops and events constantly
test and train on the latest and
greatest from the suite of brands
to elevate the everyday.
MINT LEAF
43

Stonewall
Spritzer
SERVES
1
GUEST
TOOLS
MIXING GLASS
LARGE SPOON
SERVICE
ROCKS
INGREDIENTS
2 OUNCES WHEATLEY VODKA
2 OUNCES DEKUYPER
RAZZMATAZZ
EQUAL PARTS LEMONADE
AND SPRITE TO FILL
GARNISH
FRESH RASPBERRIES
LEMON SLICE
MINT SPRIG
D
eKuyper Razzmatazz is a fl vor-packed
raspberry cordial that makes this vodka
spritzer a refreshing treat to enjoy any time.
PREPARATION
Fill a rocks glass with chipped ice.
Mix ingredients in a mixing glass and stir.
Pour into the rocks glass and garnish with raspberries,
lemon slice and mint.
STONEWALL
RESORT
ROANOKE, WV
38.949,-80.493
Over 1,900 acres at Stonewall
Resort o er abundant outdoor
recreation, relaxation and adventure.
Accommodations include a AAA Four
Diamond Adirondack-style lodge,
elegant cottages and campsites.
All feature breathtaking views of
the woods, water or the lush greens
of the Arnold Palmer Signature golf
course. On-site venues include a
15,000-square-foot conference center,
full banquet facilities, spacious lakeside
lawns, patios and ballrooms.
Fresh local ingredients and traditional
recipes with a Stonewall twist are
showcased in three distinctive resort
dining destinations—Stillwaters,
a signature full-service establishment;
Lightburns, a restaurant atop the
Arnold Palmer Signature golf course;
and TJ Muskies Lounge, a casual
gathering place with great food
and fun drink.
45

Caramel
Apple Hot
Toddy
SERVES
1
GUEST
TOOLS
LARGE SPOON
SERVICE
IRISH COFFEE MUG
INGREDIENTS
6 OUNCES APPLE CRISP
HERBAL TEA
1 1/2 OUNCES MAKER’S MARK
BOURBON
1/2 OUNCE DEKUYPER
BUTTERSCOTCH SCHNAPPS
1/4 OUNCE HONEY
3/4 OUNCE FINEST CALL
SINGLE PRESSED LEMON JUICE
GARNISH
BRULEE APPLE
W
arm days, cool nights and a fertile
deep soil nurtured by consistent rainfall
make Virginia’s climate ideal for growing
many apple varieties. This warm toddy pays
homage to that rich tradition.
PREPARATION
Rim a clear Irish co ee mug with caramel, brown sugar and clove.
Combine ingredients in glass and stir.
Garnish with a brulee apple.
THE INN AT
VIRGINIA TECH
AND SKELTON
CONFERENCE
CENTER
BLACKSBURG, VA
37.230,-80.430
This on-campus hotel and
conference center combines
refin d surroundings and access
to state-of-the-art technology
with the spirit of the Hokies.
Preston’s Restaurant prides itself
on o ering regional and seasonal
cuisine coming straight from the
farms and seas of Virginia—from
Black Angus beef, pasture-raised on
the hills that surround Virginia Tech,
to seafood caught in the Chesapeake
Bay. The Continental Divide Lounge
and Great Lawn patio are casual
destinations for meals before the
big game or other campus events.
47

The
Rail Bird
SERVES
1
GUEST
TOOLS
MUDDLER
SHAKER
STRAINER
SERVICE
ROCKS
INGREDIENTS
1 1/2 OUNCES MOUNT GAY
ECLIPSE RUM
3/4 OUNCE AMARO NONINO
3/4 OUNCE APEROL
1/2 OUNCE HOUSE-MADE
CINNAMON SYRUP
2 cups sugar, 2 cups water,
zest of 1/4 orange and
4 cinnamon sticks,
broken into pieces
1 OUNCE HOUSE-MADE
SOURS MIX
4 quarts spent citrus shells
(lime, lemon, orange, grapefruit),
5 cups sugar and 2 quarts water
1 OUNCE Q KOLA
GARNISH
ORANGE PEEL
R
ail bird is a somewhat obscure local slang
term for a railroad enthusiast, harkening
to the storied history of locomotive travel in the
Roanoke Valley and the Hotel Roanoke. With a
nod to the classic tiki drink, the Jungle Bird,
this cocktail presents a bright, smooth experience
with surprising notes of orange, vanilla and spice.
PREPARATION
House-made Cinnamon Syrup: Combine ingredients in a
saucepan over medium heat and stir until sugar dissolves.
Bring to a boil, then simmer 15 minutes. Remove from heat
and steep for one hour. Strain and refrigerate up to 14 days.
House-made Sours Mix: Bring sugar and water to boil and stir
until sugar dissolves. While still boiling, pour over spent citrus
shells in a four-quart container. Cover and refrigerate 24-48 hours.
Squeeze the syrup and fruit juice through the strainer. Adjust for
sweetness and acidity with simple syrup or lemon juice.
Muddle an orange slice and combine all ingredients except Q Kola
over ice in cocktail shaker.
Shake to combine and chill.
Double-strain into a rocks glass over standard ice.
Top with Q Kola and garnish with fanned orange peel.
THE HOTEL
ROANOKE &
CONFERENCE
CENTER
ROANOKE, VA
37.274,-79.940
Originally built in 1882 by railroad
magnate Frederick J. Kimball, the
Tudor-style Hotel Roanoke is listed
on the National Register of Historic
Places. After Kimball combined two
of his railroads into the Norfolk and
Western Railroad, he built his vision
of a comprehensive community with
the Hotel Roanoke as its centerpiece.
Today, The Hotel Roanoke & Conference
Center is part of the exclusive Curio
Collection by Hilton. The hotel and
The Regency Room restaurant have
been awarded the esteemed AAA
Four Diamond rating for lodging
and restaurants.
The Regency Room, which originally
opened in 1939, is a Blue Ridge dining
destination known far and wide for
its French-inspired Southern cuisine.
The Pine Room features American
rustic cuisine, and the 1882 Bar
o ers a collection of authentic
pre-Prohibition cocktails paired
with modern-day mixology.
49

Equilibrium
SERVES
1
GUEST
TOOLS
LARGE SPOON
STRAINER
SERVICE
BOURBON
INGREDIENTS
1 OUNCE HENNESSY
VERY SPECIAL COGNAC
1 OUNCE MAKER’S MARK
BOURBON
3/4 OUNCE CARPANO
ANTICA FORMULA
1/4 OUNCE BENEDICTINE
GARNISH
BLACK CHERRY TEA BAG
T
ea—a strong influence of th
property’s Harmony and Five Sense
initiative that permeates the food and
beverage programming—steadies this
complex cocktail with a subtle sweetness.
PREPARATION
Stir ingredients with ice in a shaker and strain into
a bourbon glass.
Serve with the black cherry tea bag.
LANSDOWNE
RESORT AND SPA
LEESBURG, VA
39.084,-77.476
Lansdowne Resort and Spa is a
sanctuary for golfers, an oasis for
productive meetings and the perfect
escape for couples and families.
Located on 500 acres overlooking
the scenic Potomac River, the AAA
Four Diamond award–winning golf
resort features 45 holes of challenging
championship golf designed by Greg
Norman and Robert Trent Jones Jr.,
as well as myriad outdoor activities,
a state-of-the-art spa and extensive
meeting and dining facilities.
Lansdowne provides paths to wellness
based on a fusion of traditional
Eastern wisdom and modern Western
science across all resort amenities
to enhance personal health and
well-being. Piedmont’s, a fine dinin
restaurant overlooking the Greg
Norman Golf Course and the Potomac
River, o ers modern American cuisine
highlighting locally inspired selections
from the Piedmont and Tidewater
regions of Virginia. For lighter fare and
a more casual experience, guests enjoy
Piedmont’s Pub, which features locally
distilled spirits, craft brews and wines.
Harmony Market is open 24 hours for
grab-and-go items, Fanny’s Garden
o ers stunning views for alfresco
dining, Turnberry’s is the place for a
bite on the golf course, and Currents
Pool & Grill o ers a fun poolside dining
experience for all.
51

Christopher’s
Consiglierè
SERVES
1
GUEST
TOOLS
SHAKER
LARGE SPOON
W
hen you really need to have a
conversation, only a consiglierè
will do. This drink is a nod to New Jersey’s
renowned Italian heritage.
THE HELDRICH
HOTEL AND
CONFERENCE
CENTER
STRAINER
SERVICE
ROCKS
WHISKEY STONES
INGREDIENTS
2 OUNCES JAMESON
IRISH WHISKEY
1 OUNCE AMARO NONINO
QUINTESSENTIA
1/2 OUNCE CARPANO
CLASSICO SWEET VERMOUTH
2 SHAKES OF APHRODITE
BITTERS
GARNISH
ORANGE PEEL
PREPARATION
Pour cubed ice into a cocktail shaker.
Measure and pour ingredients into the shaker.
Use large spoon to mix all ingredients together.
Place the whiskey stones into the rocks glass.
Strain the contents into the glass.
Peel o two slices of orange peel, twist to release the essence,
rub around the rim of the glass, then hang over the lip.
NEW BRUNSWICK, NJ
40.493,-74.444
This cutting-edge hotel and conference
space was purposely designed to
facilitate a powerful exchange of
ideas and information. Adorned
with a permanent art collection and
three galleries featuring rotating
exhibitions, banquet facilities celebrate
the dynamic community of worldrenowned
artists in New Jersey.
Christopher’s is The Heldrich’s
casually sophisticated restaurant
and one of the best restaurants
in New Jersey, serving freshly
prepared specialties to delight the
discriminating palate. This trendy
cosmopolitan restaurant and bar is
a welcome haven for contemporary
American favorites, savvy cocktails
and spirited conversation.
53

Blueberry
Lavender
Butterfly
SERVES
1
GUEST
TOOLS
MUDDLER
SHAKER
STRAINER
SERVICE
HIGHBALL
INGREDIENTS
2 OUNCES WHEATLEY VODKA
3/4 OUNCE HOUSE-MADE
LAVENDER SIMPLE SYRUP
1 cup granulated sugar, 1 cup water
and 20 sprigs of lavender
1 OUNCE BREWED AND CHILLED
BUTTERFLY PEA FLOWER TEA
2 OUNCES Q CLUB SODA
1/4 OUNCE FINEST CALL
SINGLE PRESSED LIME JUICE
T
his cocktail is called a butterfly for its
fun, transformative nature. Patrons enjoy
watching as it miraculously changes from blue to
purple before their eyes. The house-made lavender
simple syrup is both aromatic and delicious.
PREPARATION
House-made Lavender Simple Syrup: Combine granulated
sugar, water and sprigs of lavender. Heat until sugar dissolves.
Strain and chill. Makes enough for 20 cocktails.
Muddle blueberries and mint leaves.
Mix all ingredients except club soda and lime juice
in an ice-fill d shaker.
Double-strain over fresh-cubed ice in highball glass.
Top with club soda.
Gently fl at lime juice to see the cocktail change color
from blue to purple.
Garnish with blueberries and a mint sprig.
THE RIDGE
BASKING RIDGE, NJ
40.724,-74.542
Adjacent to Verizon’s global
headquarters campus, The Ridge is
where employees and clients socialize
and solve business challenges away
from the offic Just 38 miles from
New York City in the heart of beautiful
Somerset County, this newly renovated
21,000-square-foot property includes
29 meeting rooms and 173 guest rooms.
Vita, the on-site restaurant, features
an elegant internationally inspired
menu. Guests can watch chefs prepare
their meals in the open-hearth kitchen.
The Vita Bar provides a relaxing retreat
with inspired cocktails.
8 BLUEBERRIES
6 FRESH MINT LEAVES
GARNISH
BLUEBERRIES
MINT SPRIG
55

Kartrite
Smash
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
T
his exotic take on an old fashioned is the
perfect ending after a day at the waterpark,
combining the warmth of cardamom and the
brightness of lemon with smooth Irish whiskey.
KARTRITE
RESORT &
INDOOR
WATERPARK
SERVICE
ROCKS
INGREDIENTS
1 1/2 OUNCES JAMESON
IRISH WHISKEY
3/4 OUNCE FINEST CALL
BAR SYRUP
1/2 OUNCE FINEST CALL
SINGLE PRESSED LEMON JUICE
1/4 OUNCE CARDAMOM
LIQUEUR
GARNISH
DEHYDRATED PINEAPPLE
PREPARATION
Combine all ingredients in a shaker and fill 2/3 full
of regular bar ice.
Shake vigorously 12 times.
Place a large cube of ice in the rocks glass and strain
the drink over the cube.
Garnish with dehydrated pineapple.
MONTICELLO, NY
41.675,-74.649
The Kartrite Resort & Indoor
Waterpark is like nothing New
York’s Sullivan Catskills has ever
seen, with New York’s biggest indoor
waterpark, 324 exquisitely designed
suites and a fantastic luxury lodge
experience in the mountains.
Dining at Kartrite ranges from a
palate-pleasing bu et, aptly named
Eat. Eat. Eat., to fine dining at Bix y’s
Derby. Waterpark-goers can grab a
drink at Bar Mez or a quick bite at
Surfside Grille, choose from all kinds
of candy and ice cream treats at Pop’s
Sweet Shoppe, or take a stroll through
The Highline for cookies, brownies,
fudge, cupcakes, pastries and co ee.
Nighttime in the mountains comes
alive at The Kartrite and Harvey’s
Wallbanger, a chic bar with a wide
variety of spirits and craft beers.
57

Macy
Maple Old
Fashioned
SERVES
1
GUEST
TOOLS
LARGE SPOON
SERVICE
ROCKS
INGREDIENTS
2 OUNCES MAKER’S MARK
BOURBON
1/4 OUNCE MACY MAPLE SYRUP
(BOTTLED ON PROPERTY)
OR YOUR OWN
3 TO 4 DASHES ANGOSTURA
COCOA BITTERS
GARNISH
ORANGE PEEL
T
he origins of this cocktail go back almost
as far as whiskey itself, when the drink was
named just that—a whiskey cocktail. In 1880,
The Chicago Tribune was perhaps the fi st to
call it in print an “old-fashioned cocktail” because
so many drinkers refused to change with the
times and ordered their drinks the old-fashioned
way—a brown spirit with sugar, water and bitters.
The Macy Maple Old Fashioned enriches the
drink's sweetness by substituting Macy Maple
Syrup for a sugar cube, bottled on property from
the sap of New York sugar maples.
PREPARATION
Combine all ingredients except orange peel in rocks glass
over large ice cubes and stir.
Express the oils from the orange peel and drop in glass.
EDITH MACY
CENTER
BRIARCLIFF MANOR, NY
41.160,-73.807
Less than an hour from Manhattan
and three miles from the Chappaqua
train station, this cutting-edge
conference retreat is beautifully
situated on a rare 405-acre
forested property. Nature is the
heart and soul of Edith Macy Center.
Owned by Girl Scouts of the USA
since 1926, the luxury venue is
known for its unique educational
and team-building opportunities.
The food and beverage experience
at Edith Macy Center supports
local cooperatives who brew, catch,
harvest and produce the food and
beverages served. This venue knows
where its food and drink come from
and takes pride in telling their stories.
The Hearthstone Dining Room
celebrates the history of the property
and the fla ors of New England.
59

Vermont
Ciderita
SERVES
1
GUEST
TOOLS
LARGE SPOON
SERVICE
COLLINS
INGREDIENTS
1 1/2 OUNCES ESPOLON
BLANCO TEQUILA
1/2 OUNCE DEKUYPER
TRIPLE SEC
1/2 OUNCE FINEST CALL
SINGLE PRESSED LIME JUICE
1/2 OUNCE FINEST CALL
BAR SYRUP
SPLASH OF LOCAL
VERMONT APPLE CIDER
GARNISH
CINNAMON
SUGAR–RIMMED GLASS
A
fter maple syrup, apple cider is one
of Vermont’s biggest brags, and it’s
Vermont apple cider that transforms this
margarita into a favorite regional cocktail.
The cinnamon sugar–rimmed glass looks
the part and tastes surprising.
PREPARATION
Rim glass with cinnamon sugar.
Combine tequila, triple sec, lime juice, simple syrup
and apple cider in a cocktail shaker with ice.
Shake and strain over cubed ice.
THE ESSEX
BURLINGTON, VT
44.501,-73.078
The Essex o ers a resort experience
steeped in culinary adventure.
Guest rooms are cuisine-inspired
with color schemes and textures
expressed across three themes:
The Art of Baking, The Harvest and
Spice Rack. The property’s renowned
chefs share their passion for food at
The Essex Cook Academy with cooks
of every level, and guide enthusiasts
step by step through the preparation
of delicious meals.
AAA Four Diamond and Wine Spectator
Award–certifi d, The Junction at
The Essex is a destination in itself.
Each night a chef acts as a personal
tour guide, giving menu and wine
suggestions and maybe even sharing
a few culinary secrets with guests.
The menu changes seasonally based
on available ingredients, including
those from the property’s own
organic vegetable and herb gardens.
The Tavern, a cozy retreat, takes
a fresh approach to pub favorites,
and Lobby Café is a place to grab
a wine or espresso and scrumptious
cakes, pastries and sandwiches
crafted in-house.
61

Cold
Fashioned
SERVES
1
GUEST
TOOLS
LARGE SPOON
SHAKER
STRAINER
T
his twist on an old fashioned gets
its spice from a complex house-made
bitters that combines cardamom and
cinnamon with coffee, mace, anise and
fennel for a distinct exotic conclusion.
THE EQUINOX
GOLF RESORT
& SPA
MANCHESTER, VT
43.162,-73.073
SERVICE
ROCKS
INGREDIENTS
1 1/2 OUNCES JAMESON
IRISH WHISKEY
1 OUNCE VERMONT
ORGANIC COLD BREW
1/2 OUNCE MAPLE SYRUP
3 DASHES ANGOSTURA BITTERS
3 DASHES HOUSE-MADE
SPICED BITTERS
1 bottle Sailor Jerry Spiced Rum,
2 tablespoons cardamom, 2 crushed
cinnamon sticks, peel of whole orange,
1 tablespoon whole co ee beans,
4 fla es mace, 1 star anise and
1 tablespoon fennel seeds
PREPARATION
House-made Spiced Bitters: Combine all ingredients in
a glass bottle. Leave at room temperature and give a few
hard shakes daily for 30 days.
Stir ingredients together in shaker and strain into rocks glass.
Top with cubed ice.
Garnish with orange segment.
Set amid the splendor of Vermont’s
scenic Green Mountains, The Equinox
Golf Resort & Spa is a year-round
playground for lovers of the outdoors,
with something to entice and engage
just about everyone. World-class
recreational activities take patrons
from the gently rolling hills of the
property’s golf course to 914 acres
of mountain trails.
The food and beverage experience at
The Equinox provides a taste of New
England’s classic cuisine in a refin d
setting. From the cozy steakhouse to
a historic tavern, distinct dining venues
o er memorable meals for returning
guests generation after generation.
GARNISH
ORANGE SEGMENT
63

The
Penguin Club
SERVES
1
GUEST
TOOLS
MUDDLER
SHAKER
STRAINER
SERVICE
HIGHBALL
INGREDIENTS
2 OUNCES HENDRICK’S GIN
1 OUNCE HANSON ORGANIC
CUCUMBER VODKA
1/2 OUNCE SIMPLE SYRUP
Q GINGER BEER FINISH
4 MINT LEAVES
GARNISH
CUCUMBER RIBBONS
MINT SPRIG
S
ince the 1920s, it has been tradition to
welcome someone to the Order of Penguins
if they swim seven times in Boothbay Harbor’s
cold and briny water. The Penguin Club honors
this tradition and refreshes those who still jump
from the shore throughout the summer, with
classic gin brightened by the fl vors of cucumber
and the fizz of gin er beer.
PREPARATION
Muddle mint leaves in shaker.
Add alcohol and simple syrup.
Shake with ice and strain into highball glass over cubed ice.
Finish with ginger beer.
Garnish with cucumber ribbons and mint.
SPRUCE POINT
INN RESORT
& SPA
BOOTHBAY HARBOR, ME
43.830,-69.623
This quintessential Maine resort poised
between woods and sea has attracted
travelers from all over the world for
more than a century with its iconic
coastal experience. A Condé Nast Top
Resort, the historic inn is an annual
family tradition for many with its great
places to dine, play and celebrate.
The Salty Stag is the social epicenter
of the resort, with a food and beverage
program that engages all guests with
fresh-caught seafood, sustainably
raised local livestock, herbs clipped
from the kitchen garden, micro- and
craft brews on tap, great cocktails
and even private-label spirits.
The property’s signature restaurant,
Whiteclover, celebrates Maine with
ingredients like lobsters and blueberries
made wondrous in the hands of chefs,
bakers and local purveyors preserving
authentic foods.
65

The
south
67

The
Airman
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
ROCKS
INGREDIENTS
3/4 OUNCE MAKER’S
MARK BOURBON
1/2 OUNCE GRAN CLASSICO
3/4 OUNCE AMARO NONINO
1/4 OUNCE FINEST CALL
SINGLE PRESSED LEMON JUICE
1/4 OUNCE GRAPEFRUIT JUICE
4 DASHES BLACK
WALNUT BITTERS
GARNISH
LEMON PEEL
T
he Airman is a riff on a aper Plane,
a versatile drink made up of many different
components that come together wonderfully.
It’s reminiscent of the pilots who come from
all over the United States to serve at bases in
San Antonio, home to Air Force basic training.
PREPARATION
Combine all ingredients in a shaker with ice.
Shake and strain into a rocks glass with a large-format ice cube.
Garnish with a lemon peel.
LA CANTERA
RESORT & SPA
SAN ANTONIO, TX
29.603,-98.621
This Texas Hill Country resort o ers
authentic experiences for guests,
whether it’s relaxing in an exclusive
pool cabana or discovering the hidden
wonders of the region. La Cantera
features two world-class golf courses,
fi e sparkling new pools, luxurious
cabanas, a state-of-the-art fitnes
center and a destination spa.
The restaurants and bars at La Cantera
Resort & Spa showcase Texas-inspired
cuisine. SweetFire Kitchen features
private and alfresco dining, while
Primero Cantina o ers Tex-American
dishes in a vibrant poolside setting
anchored by an indoor/outdoor bar.
Sire Bar is the perfect place to sip a
handcrafted cocktail and snack on
small bites and charcuterie o erings
from Bocado. Topaz and Vista Grille at
the adult and resort pools o er healthy
cuisine and inventive poolside cocktails.
Signature boasts an award-winning
wine list and chef-driven cuisine, and
Grille 254 o ers a laid-back sports bar
atmosphere with sweeping views and
a scratch kitchen.
69

Blood Orange
Bourbon Sour
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
DOUBLE OLD FASHIONED
INGREDIENTS
1 1/4 OUNCES MAKER’S MARK
BOURBON
1 OUNCE COINTREAU
2 3/4 OUNCES FINEST CALL
BLOOD ORANGE SOUR
1 OUNCE Q CLUB SODA
GARNISH
DEHYDRATED ORANGE
LUXARDO CHERRY
T
he crimson of blood orange and brightness
of Cointreau give this bourbon sour its
exotic, layered orange fl vor and deep ruby color.
PREPARATION
Combine all ingredients over ice in shaker and shake vigorously.
Strain over fresh ice into a double old fashioned glass.
Garnish with orange and cherry.
MARGARITAVILLE
LAKE RESORT
MONTGOMERY, TX
30.394,-95.636
This waterfront resort is the perfect
blend of lake latitude and island
attitude with its luxury suites,
waterfront cottages, golf course,
water park, and wide array of
amenities and activities.
Dining at Margaritaville is always
a celebration where guests have
numerous food and beverage choices.
LandShark Bar & Grill is inspired by the
traditional beach bars of the Atlantic
Coast. License to Chill is a laid-back
three-meal-a-day eatery with fl or-toceiling
windows and an outdoor terrace
overlooking the resort’s water park and
beautiful Lake Conroe. Joe Merchant’s
Co ee & Provisions stocks food, drink
and Starbucks Co ee options to power
the day. It’s always time for a cocktail
at the Lone Palm Pool Bar or the 5
o’Clock Somewhere Bar, a swim-up
venue that o ers tasty bites, tropical
beverages and fantastic sunsets.
The Playin’ a Round Café o ers a variety
of fresh salads, wraps and entrees to
fuel Margaritaville’s golf enthusiasts.
71

Whoop
Beer
SERVES
1
TOOLS
GUEST
SERVICE
SHAKER
PERLINI CARBONATING
SHAKER (OPTIONAL)
PILSNER
INGREDIENTS
GARNISH
1 1/2 OUNCES MOUNT GAY
ECLIPSE RUM
1 OUNCE HOUSE-MADE
ROOT BEER CARAMEL
8 grams sassafras, 6 grams thinly
sliced ginger, 3 grams cassia cinnamon
sticks, 1 1/2 grams cassia buds,
1 gram star anise, 2 grams vanilla
beans, split and scraped, 150 grams
sugar and 200 grams water
3/4 OUNCE ORANGE JUICE
5 DROPS OF ST. GEORGE
ABSINTHE VERTE
3/4 OUNCE EGG WHITE
(OPTIONAL)
HOUSE-MADE BITTER FOAM
1 gelatin sheet, 120 grams water,
41 grams Finest Call Bar Syrup,
21 grams Angostura Aromatic Bitters,
16 grams Fernet-Branca Liqueur and
2 grams orange bitters
T
his concoction takes its name from
Texas A&M upperclassmen and
graduates, who will often say “Whoop!”
as an expression of approval or excitement,
especially at the end of an Aggie yell.
PREPARATION
House-made Root Beer Caramel: Place a medium saucepan on
a scale, noting the weight. In a spice grinder, combine sassafras,
ginger, cinnamon, cassia buds, star anise and vanilla. Grind to
a coarse powder. Transfer mixture to a saucepan, add sugar and
heat mixture to 360˚F to caramelize. Add water in small amounts,
stirring until boiling stops before adding more. Bring to a boil and
reduce heat to low. Simmer until mixture has reduced to 300 grams.
Strain through a chinois and transfer to a glass bottle. Refrigerate.
House-made Bitter Foam: Immerse gelatin sheet in ice water for
fi e minutes. Gather gelatin and squeeze out water. In a saucepan,
bring water to a simmer and remove from heat. Stir in gelatin until
dissolved. Whisk in remaining ingredients. Strain through chinois
and transfer to a siphon canister. Chill siphon in an ice bath for 30
minutes and charge with two cartridges. Store in refrigerator.
Combine ingredients in a shaker. If using egg whites, dry shake until
frothy. If not using egg whites, add ice to shaker and shake vigorously.
Fill a pilsner glass halfway with ice and double strain into
the glass. Top with foam. If using a Perlini carbonating shaker,
double strain into the shaker.
Fill with CO2 until no more gas can flo in; let sit for 45 seconds,
then slowly release the gas.
Pour mixture into a pilsner glass with no ice. Top with foam.
TEXAS A&M
HOTEL &
CONFERENCE
CENTER
COLLEGE STATION, TX
30.611,-96.343
Conveniently located in the heart of
Aggieland and overlooking Kyle Field,
this contemporary, luxurious and
spacious hotel is AAA Four Diamond
rated with 250 upscale guest rooms
and suites, a stunning ballroom and
expansive and fl xible meeting rooms.
Multiple dining outlets feature
fresh, locally sourced, Texas-centric
ingredients. Brazos – Proper Texas
Kitchen features traditional local
cooking techniques and fla ors
elevated with a modern twist.
The two-story Block T Bar & Grill is
a sophisticated gathering place with
a sweeping terrace overlooking Kyle
Field and o ers local beers and wine,
handcrafted signature cocktails
and crowd-pleasing American fare.
The Junction Market & Café serves as
the perfect stop to grab a quick bite
or beverage, either on-site or on the go.
73

Texas
Rose
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
LARGE SPOON
SERVICE
ROCKS
INGREDIENTS
1 1/2 OUNCES ESPOLON
BLANCO TEQUILA
3/4 OUNCE FINEST CALL
SINGLE PRESSED LEMON JUICE
1/2 OUNCE FINEST CALL
BAR SYRUP
SPLASH CRANBERRY JUICE
GARNISH
T
he Texas Rose combines Espolon Blanco
Tequila with the tartness of lemon and
cranberry and aromatic rosemary to create
a pretty blossom of a cocktail.
PREPARATION
In a shaker fill d with ice, combine all ingredients except
the cranberry juice and rosemary.
Salt the rim of a rocks glass and add an ice sphere.
Shake ingredients well and strain over ice sphere.
Add cranberry juice to fill
Smash rosemary sprig and stir cocktail with the sprig.
BENCHMARK
AT WESTLAKE
WESTLAKE, TX
32.984,-97.205
Benchmark Hospitality is the
management company for this new
private corporate hotel and conference
center that blends hospitality and
educational technology with gracious,
personalized service in a high-quality
hotel environment. The 107-acre, 800-
bed property is between Dallas and
Fort Worth in Westlake.
A marketplace-style 500-seat
restaurant o ers three meals a day.
Between classes and events, patrons
enjoy a 250-seat casual social venue
a ectionately called The Barn,
and a co ee and wine bar that’s
open 18 hours a day.
ROSEMARY SPRIG
SALT RIM
75

61 Prime’s
Tropical
Fashion
SERVES
1
GUEST
TOOLS
LARGE SPOON
SERVICE
ROCKS
INGREDIENTS
1 1/2 OUNCES JAMESON
IRISH WHISKEY
1/2 OUNCE GRAPEFRUIT JUICE
1/2 OUNCE Q CLUB SODA
3 DROPS OF
GRAPEFRUIT BITTERS
1/2 OUNCE AGAVE SYRUP
GARNISH
ORANGE PEEL
LUXARDO CHERRY
T
his tropical take on the old fashioned is
right at home in the Florida Keys, with
grapefruit juice and bitters bringing a sunny turn.
PREPARATION
Put one large ice cube in a rocks glass.
Pour whiskey over the cube, then add grapefruit bitters,
grapefruit juice, soda and agave syrup.
Garnish with orange peel and cherry on a pick.
HAWKS CAY
RESORT
DUCK KEY, FL
24.776,-80.910
Midway down the Florida Keys is an
island called Duck Key. Small and
secluded, yet central to Miami and
Key West, it’s easy to reach by car,
boat or plane. Activities abound, from
lounging in a pool or lagoon to worldclass
fishing snorkeling, tennis or the
award-winning Calm Waters Spa.
The restaurants at Hawks Cay embrace
the true fla or of the islands, both on
the plate and in their surroundings.
Each dining experience o ers fresh
local ingredients prepared by worldrenowned
chefs. Guests can enjoy a
romantic dinner at Sixty-One Prime,
a cozy glass of wine by the fi epit
or a lunch in the sand at Oasis Cay.
77

Magic
Margarita
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SIDE CAR GLASS
SERVICE
ROCKS
INGREDIENTS
2 OUNCES ESPOLON
BLANCO TEQUILA
1/2 OUNCE DEKUYPER
TRIPLE SEC
1 OUNCE FINEST CALL
SINGLE PRESSED LIME JUICE
1/2 OUNCE FINEST CALL
AGAVE SYRUP
T
his magic concoction changes color
before your very eyes with the beautiful
blue color of the butterfly pea fl wer extract.
PREPARATION
Rim a rocks glass with kosher salt and fill with ice.
In a cocktail shaker, combine lime juice, triple sec and agave syrup.
Add ice to shaker and shake vigorously.
Pour contents of shaker over ice in rocks glass.
In a sidecar glass, combine tequila and butterfl pea flower
extract and stir.
When serving, pour sidecar glass contents into the prepared rocks
glass and watch the color change.
Stir and garnish with lemon wheel.
BELLWETHER
BEACH RESORT
ST. PETERSBURG, FL
27.726,-82.743
The Bellwether Beach Resort rises
high above St. Pete Beach, o ering
stunning views of the Gulf of Mexico
and Tampa Bay.
This resort is all about the beach.
Spinners Offsho e Grill is a seafoodinspired
experience featuring elevated
cuisine and fresh catches from local
waters. Guests enjoy award-winning
beach views, memorable coconut
shrimp and craft cocktails at Bongos
beach bar, and Level 11, the coolest
place to be, high above the beaches
and the bay, for dinner and drinks
with a panoramic view.
15 DROPS BUTTERFLY PEA
FLOWER EXTRACT
GARNISH
LEMON WHEEL
79

Truly in
Paradise
SERVES
1
GUEST
TOOLS
LARGE SPOON
SERVICE
ACRYLIC ROCKS
INGREDIENTS
L’
Aperitivo Nonino is an exception within
the aperitif category for the fact that it
isn’t red, but rather 100% naturally saff on-hued.
This refreshing tropical beachside cocktail
showcases the aperitif and vodka with the
softly sweet Truly Strawberry Lemonade Hard
Seltzer. Perfect for a Gulf of Mexico sunset.
THE
BEACHCOMBER
BEACH RESORT
AND HOTEL
ST. PETERSBURG, FL
27.733,-82.747
1 1/2 OUNCES WHEATLEY VODKA
1/2 OUNCE L’APERITIVO NONINO
TRULY STRAWBERRY LEMONADE
HARD SELTZER
GARNISH
ORANGE AND LIME WHEELS
PREPARATION
Fill a 12-ounce acrylic rocks glass with cubed ice.
Add vodka and L’Aperitivo Nonino, then fill with Truly Hard Seltzer.
This recipe uses the Strawberry Lemonade,
but any fla or would be delicious.
Garnish with wheels of orange and lime.
Serve the remaining seltzer on the side.
Located directly on St. Pete Beach,
The Beachcomber Beach Resort
and Hotel provides a resort-style
atmosphere on almost six acres of
lush tropical landscaped gardens
and a private beach.
Jimmy B’s Beach Bar, the hottest bar
on St. Pete Beach both day and night,
is voted one of the best bars in Florida
year after year for its food, drink and
entertainment from top bands and
artists that play every day.
81

Running
Coyote
SERVES
1
GUEST
TOOLS
SHAKER
SERVICE
COLLINS
INGREDIENTS
1/2 OUNCE WHEATLEY VODKA
1/2 OUNCE MOUNT GAY
ECLIPSE RUM
1/2 OUNCE HENDRICK’S GIN
1/2 OUNCE ESPOLON
BLANCO TEQUILA
1/2 OUNCE MAKER’S MARK
BOURBON
1/2 OUNCE DEKUYPER
BLUE CURAÇAO
3 OUNCES FINEST CALL
SWEET & SOUR
TOP OFF WITH Q GINGER BEER
GARNISH
LEMON SEGMENT
T
his is the Gilchrist Club’s take on
a Long Island iced tea, a long cool
sip after a day of hunting.
PREPARATION
Combine all ingredients but ginger beer in a shaker
with ice and shake for 10 seconds.
Pour into a Collins glass and top o with ginger beer
and lemon segment.
GILCHRIST CLUB
TRENTON, FL
29.692,-82.800
The Gilchrist Club is an exclusive
private hunting and sporting club set
in the heart of Northwest Florida’s
timberland, known for its exceptional
fishing and sh oting. The property
o ers Osceola turkey, quail, deer,
wild hog, alligator and trophy bass.
The fi e-stand pistol, rifle and s orting
clays ranges are all top of the line
and exciting.
Pleasingly landscaped to help them
blend in to their natural surroundings,
all accommodations feature fi epits
and covered porches, and raised
walkways lead to the Suwannee Lake
Dining Lodge, where fine m als are
served for breakfast, lunch and dinner
with Southern hospitality. Customprepared
menus feature wild game as
well as local and exotic fare. The wine
cellar is well stocked with traditional
favorites, classic bottles and o erings
from exciting new vineyards, both
foreign and domestic. The executive
bar at Gilchrist is a place to sit,
relax and enjoy a top-shelf cocktail
prepared by an expert mixologist.
83

Monkey
Punch
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
ROCKS
INGREDIENTS
1 1/2 OUNCES MOUNT GAY
ECLIPSE RUM
1/2 OUNCE RUM HAVEN
COCONUT RUM
1/2 OUNCE FINEST CALL
BANANA PUREE
1 OUNCE NATALIE’S FRESH
FLORIDA ORANGE JUICE
1 OUNCE PINEAPPLE JUICE
SPLASH OF FINEST CALL
GRENADINE
GARNISH
PINEAPPLE WEDGE
F
lorida’s Treasure Coast, so named for the
Spanish treasure fl et lost there in a 1715
hurricane, is home to some of the most beautiful
sunrises on the East Coast. The Costa Monkeys
at Costa d’Este Beach Resort watch the sun
rise each morning from their home on the dune
just outside the resort pool. The sculptures
symbolize owners Gloria and Emilio Estefan
and their children and grandchildren. For good
fortune, guests throw shells into their bellies.
The Monkey Punch is a resort favorite named
for the monkeys and perfect for a sunset toast.
PREPARATION
Shake rums, banana puree and juices with ice.
Strain over fresh ice cubes in a rocks glass and top with grenadine.
Garnish with a pineapple wedge.
COSTA D’ESTE
BEACH RESORT
VERO BEACH, FL
27.652,-80.355
Owners Gloria and Emilio Estefan bring
Miami’s chic style and sophistication to
Vero Beach at this luxury resort. Snorkel
on the wreck of the S.S. Breconshire,
which sank here in April 1894; lounge
by the pool or on the beach, relax and
revive in the spa, savor fine dinin
or explore the intimate town of Vero
Beach with its boutique shopping
and craft breweries.
The Estefans’ personal style and taste
are evident throughout the property,
including the kitchen. The Wave
serves classics like center-cut file
mignon with sauce béarnaise and
pork tenderloin with natural au jus
infused with port wine, as well as
locally sourced seafood and produce
and Cuban specialties from the Estefan
Kitchen Cookbook. The Cabana Bar
serves breakfast, lunch and dinner
poolside, and o ers a diverse selection
of specialty cocktails and craft beers.
85

Paloma
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
COLLINS
INGREDIENTS
1 1/2 OUNCES ESPOLON
BLANCO TEQUILA
3 1/2 OUNCES GRAPEFRUIT JUICE
1/2 OUNCE SINGLE PRESS
LIME JUICE
1/2 OUNCE FINEST CALL
SIMPLE SYRUP
2 DASHES GRAPEFRUIT BITTERS
GARNISH
SALT STRIP
GRAPEFRUIT WHEEL
T
he historical origin of the paloma,
the most popular tequila-based cocktail
in Mexico, is said to derive from “La Paloma”
(“The Dove”), a popular folk song composed in
the early 1860s. Some credit the recipe to the
legendary Don Javier Delgado Corona, owner
and bartender of La Capilla, in Tequila, Mexico.
This perfect paloma pairs freshly squeezed juices
and grapefruit bitters to layer the citrus and adds
a salt strip to temper any bitterness.
PREPARATION
Combine all ingredients in shaker.
Fill with ice.
Shake for 20 seconds.
Double-strain into Collins glass with fresh ice.
Garnish with a grapefruit wheel.
HILTON
UNIVERSITY
OF FLORIDA
CONFERENCE
CENTER
GAINESVILLE, FL
29.637,-82.374
Located on the University of Florida
campus, this newly renovated Hilton
combines college town charisma
and spirit with the heart of the
sunshine state.
Patrons dine in Shula’s Steak House,
which features prime, dry-aged and
wet-aged steaks, or unwind in the
No Name Lounge overlooking the
dining patio and pool before heading
out to a Florida Gators game or
exploring nearby Gainesville cultural
attractions. A LavAzza kiosk o ers
guests a wide menu of LavAzza’s
popular Italian espresso-based drinks,
American co ee drinks and housemade
pastries.
87

Very Special
Sangria
SERVES
4
GUESTS
TOOLS
LARGE SPOON
SERVICE
S
angria is one of the most popular drinks in
Spanish cuisine. This house-made blend is
traditional with its use of red wine and combines
juice and peach schnapps to enhance the fl vor.
BANYAN CAY
RESORT & GOLF
WEST PALM BEACH, FL
26.735,-80.085
WINE
INGREDIENTS
3 OUNCES HENNESSY
VERY SPECIAL COGNAC
5 OUNCES HOUSE-MADE
SANGRIA BLEND
4 ounces fresh mango juice, 4 ounces
cranberry juice, 1 orange slice, 1/2 cup
raspberries, 1/2 cup blackberries,
1 peach slice, 2 ounces DeKuyper
Peach Schnapps and 10 ounces of
Mozaik Cabernet Sauvignon
GARNISH
PREPARATION
House-made Sangria Blend: Mix ingredients together to
macerate. The longer it rests, the more the fla ors will pop.
Pour sangria blend over ice in a wine glass and add the Hennessy.
Stir with a large spoon.
Garnish with an assorted mix of the macerated fruit.
Banyan Cay Resort & Golf has
reinvented the traditional idea of
the golf club to become a favorite of
those in the know. The club features a
Jack Nicklaus Signature Course with
extensive elevation, allowing for gently
moving fairways, sod-wall bunkers and
various water features inspired by the
finest cou ses in the world.
Banyan Cay features include the best
spa in West Palm Beach, a signature
restaurant with full catering services
and event and meeting facilities for
groups of up to 200 people.
ASSORTED MIX OF
MACERATED FRUIT
89

Outer
Banks Water
SERVES
1
GUEST
TOOLS
SHAKER
STRAINER
SERVICE
HIGHBALL
INGREDIENTS
1 1/2 OUNCES MOUNT GAY
ECLIPSE RUM
1 1/2 OUNCES FRESH
PINEAPPLE JUICE
1 OUNCE FINEST CALL COCO
REÀL CREAM OF COCONUT
SPLASH OF Q GINGER ALE
GARNISH
MINT LEAVES
RAW COCONUT SLICES
T
his Sanderling version of a piña colada
goes down just as easily as a cool drink
of water and is the perfect sipper for gazing at
the crystal-clear waters of the Outer Banks.
PREPARATION
Combine all ingredients except ginger ale in a shaker over ice.
Shake to chill, then strain into glass.
Top with ginger ale.
Garnish with mint leaves and raw coconut slices.
SANDERLING
RESORT
DUCK, NC
36.223,-75.770
A Texan-turned-North Carolinian
named Earl Slick opened this resort in
1985 and called it The Sanderling Inn,
named for the tiny birds that scamper
on the beaches here. Today the resort
is a full-service retreat for families
who enjoy its world-class beaches
right outside the door, or exploring the
Outer Banks with help from the on-site
Adventure Concierge to plan the details.
Located in the historic Ca ey’s
Inlet Life Saving Station No. 5,
the renovated Lifesaving Station
is Sanderling’s casual, three-mealsa-day
restaurant that celebrates
Southern coastal cuisine and seasonal,
regional organic products. Featuring
a bar and adjacent deck oceanside,
the Sandbar serves everything from
small plates and salads to sandwiches,
wraps, smoothies, personal pizzas and
grilled favorites, along with specialty
cocktails, frozen drinks, quality wines
and local beers.
91