CAFFEINATED
Coffee culture now blends with craft cocktails . The QT Sydney ’ s newly re-opened Parlour Lane Roasters , one of the city ’ s busiest street corner cafés , turns into a late afternoon aperitivo lounge with coffee cocktails . “ Nothing embodies that unique combination better than our coldbrew negroni or parlour espresso martini ,” says Jasmin Akers , director of F & B . The negroni combines trendy cold-brewed coffee with gin , vermouth and Aperol . “ Coffee culture is big in Australia ,” she says . “ The pressure is on to constantly innovate a unique spin on coffee , so the evolution of coffee cocktails was a natural fit .” That spin includes non-dairy options including macadamia and bonsoy milks . With more guests who are lactose-intolerant or vegan , “ we need to offer a variety of ‘ milk ’ options .”
craft
Cold-brew negroni
Farmer ’ s Retreat
DRINK YOUR VEGGIES
Savory cocktails are quite a trend , especially at Kimpton Hotels , where a company survey reveals 91 % of bartenders are using vegetables including avocado , carrots , tamarind , fresh radishes and kale juice , says Mike Ryan , director of bars at Kimpton Hotels and Restaurants , part of IHG . “ Cocktail menus can be intimidating , as there ’ s this list of obscure Italian amaros , followed by obscure Spanish brandy and some weird word you ’ ve never seen before , but then you see bell pepper , and you think , ‘ I know what that is .’” The cocktails rank among the top-selling liquor items on Kimpton menus . The Farmer ’ s Retreat is inspired by community gardens in Amsterdam West and served at the Kimpton De Witt ’ s House Bar . Head Bartender Thomas Datema creates a shrub ( a sugar , vinegar and produce concoction ) out of carrots and beets , then combines it with Rutte Old Simon Genever , Benedictine and orange bitters .
The Godfrey Hotel ’ s I / O Rooftop Lounge
SOPHISTICATEDSLUSHIES
Slushie makers and blenders don ’ t have to only churn out fruity margaritas . Instead , they can pump out frozen craft cocktails . At the Hotel Covington in Covington , Kentucky , Cobbin ’ s Restaurant and Bar celebrates Kentucky Derby race day with a slushie Oaks Lily cocktail , similar to a Cosmopolitan but served over crushed ice and garnished with a blackberry . Guests order hundreds of Frozen Lilies , made with vodka , dry curacao , vanilla cherry bark bitters , lime and cranberry juices . “ You can get the same quality per drink as drinks made by hand ” — provided the same craft ingredients are used , says Megan Dillon , F & B manager . And any sophisticated drink can be turned into a slushie , she says .
Frozen Lily “ The adult slushie is quick , it ’ s awesome and it ’ s great for the patio .”
June 2018 hotelsmag . com 31