F & B : Bar Business
CoCktail
Menus filled with locally sourced ingredients — sometimes even grown in a hotel ’ s own garden — are becoming the industry standard , so it makes sense creativity cocktails are following suit . Four Seasons Resort and Club Dallas at Las Colinas last summer created The Farmer ’ s Tan , a US $ 13 concoction of Stingray Spiced Rum , club soda , jalapenos , cilantro and basil — all sourced from within 100 miles ( 161 km ) of the hotel — that earned approximately 20 % of the property ’ s specialty cocktail sales through the summer . And Bar Manager David McEntire says that wasn ’ t the only benefit . “ The amount of PR we received was the biggest return ,” he explains . “ It opened us up to a wider audience .”
Bartanicals , new cocktails at Phulay Bay , A Ritz-Carlton Reserve in Krabi , Thailand , take a similar approach . The US $ 14 libations showcase ingredients indigenous to the area and grown on property , such as ginger , lemongrass and kaffir lime . “ Today ’ s guests are not only looking for quality product , but real experiences ,” notes Director of Food and Beverage Anuj Sharma . “ They are seeking products with a story .”
Some hotels are even promising health benefits from their cocktails . Last summer , Renaissance Schaumburg Convention Center Hotel outside Chicago featured Bikini Ready cocktails that were no more than 180 calories , while JW Marriott Los Angeles L . A . Live last spring promoted Aromatic Cocktails touting aromatherapy benefits from ingredients including sage , rose and thyme .
“ Having a unique cocktail list that changes seasonally creates the opportunity to keep your menu exciting and relevant — this always helps drive revenue ,” says Andrew Foulk , director of beverage at JW Marriott Los Angeles L . A . Live and The Ritz- Carlton , Los Angeles . “ The added benefit to keeping ingredients seasonal is that you can keep costs lower by not ordering out of season at an inflated price .”
envy Martini Milagro Martini Citrus Fusion
Bikini Ready cocktails at Renaissance Schaumburg Convention Center Hotel included ( from left ) the Envy Martini with citrus liqueur , cucumber , honeydew and mint ; the Milagro Martini with tequila , lemon juice , triple sec and fresh strawberries ; and the Citrus Fusion with citrus liqueur , lime juice and soda .
PePerito
FarMer ’ s tan
Mayan orChid
Bartanicals at Phulay Bay , A Ritz-Carlton Reserve include the Peperito made with bell peppers , chili , galangal , lime , lemon and rum .
The Farmer ’ s Tan was made entirely from ingredients sourced from within 100 miles ( 161 km ) of Four Seasons Resort and Club Dallas at Las Colinas .
The Mayan Orchid ( US $ 14 ) featuring Delero Mezcal , lime juice , agave nectar and hibiscus syrup was part of last spring ’ s Aromatic Cocktail menu at JW Marriott Los Angeles L . A . Live .
www . hotelsmag . com April 2014 HOTELS 35