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Historic Hotels of America Recipes for Success

Taste the flavor of America at your next party by serving a signature drink from one of America’s legendary hotels. Some of the country’s top bartenders from Historic Hotels of America share their favorite recipes.

ASPEN CRUD
The J-Bar, Hotel Jerome, Aspen, Colo.

1 cup vanilla ice cream
2 tablespoons warm chocolate sauce
1 cup chilled heavy cream
1 shot of bourbon (or to taste)

Combine all ingredients in a blender until smooth.


THE LEMON DROP
The Cruise Room, The Oxford Hotel, Denver

3 sugar cubes
Juice of one lemon
1 3/4 ounces Absolut Citron

Shake and pour into a chilled martini glass with a sugar-coated rim.


OLIVER’S CLASSIC MARTINI
Oliver’s, Mayflower Park Hotel, Seattle

2 1/2 ounces Bombay Sapphire gin or Stolichnaya Cristall vodka
1/2 ounces Cinzano dry vermouth
2 large Cinzano dry vermouth Spanish olives

Start with an empty ice cold Martini mixing glass.
Lightly coat the mixing glass with Cinzano Dry vermouth.
Swirl to coat the inside of the mixing glass with the vermouth; dispose of excess vermouth in sink.
Fill mixing glass with ice.
Pour Bombay Sapphire gin or Stolichnaya Cristall vodka over the ice.
Cap and shake vigorously.
Let the mixture stand approximately 20 seconds.
Place a set of large vermouth marinated Spanish olives on the edge of ice-cold martini glass.
Strain the mixture into the glass over the olives.


VIEUX CARRE
Carousel Piano Bar and Lounge, Hotel Monteleone, New Orleans

1/2 teaspoon Benedictine
Dash Peychaud
Dash Angostura
1/3 shot each rye whiskey, cognac and dry vermouth

Shake and serve on the rocks with a twist of lemon.


GOODY COCKTAIL
Carousel Piano Bar and Lounge, Hotel Monteleone, New Orleans

1 ounce dark rum
1 ounce light rum
1 ounce Orgeat
1 ounce pineapple juice
2 ounces orange juice

Mix well and serve in a tall glass over ice.


THE PEACOCK
The Peacock Alley, The Waldorf-Astoria, New York

1 1/2 ounces XO vodka
1 1/2 ounces Pama liqueur (a new pomegranate-based liqueur)
1/4 ounces (dash) Patron Citronge

Combine all ingredients in a mixing glass, add ice, shake vigorously. Strain into champagne glass.


THE GREENBRIER MINT JULEP
The Greenbrier, White Sulphur Springs, W.Va.

2 ounces Maker’s Mark with lightly muddled mint leaves and sugar water.

Served in a frosted highball glass over crushed ice; garnish with a sprig of mint dusted with powdered sugar.

Muddled Mint Leaves & Sugar Water Recipe:
Mint juice-Take a bunch of fresh mint leaves pulled from the stems add ½ oz. water and crushed ice then blend until pulverized. Strain the mint water from this pulverization.
Sugar Water – add 2 1/2 cups sugar to 32 ounces of hot water; stir until dissolved then chill

Add one part mint juice to two parts chilled sugar water; store to make the prep muddled mint leaves sugar water.


MUDDLED BRANDY OLD FASHIONED
The Horse & Plow, The American Club Resort Hotel, Kohler, Wis.

One sugar cube muddled with the bitters.
Add ice, then the brandy, whiskey or Southern Comfort.
Add soda of choice.
Garnish with oranges and cherries.


TAR HEEL TEA
The Carolina Inn, Chapel Hill, N.C.

3 parts Maker’s Mark
Fresh lemon juice
1 part mint-infused simple syrup.

Mix and serve in a chilled martini glass, garnished with a sprig of mint and lemon zest.


THE SAM I AM
Town and Country Lounge, The Renaissance Mayflower Hotel, Washington, D.C.

2 ounces Absolut Citron
1/4 ounces Amaretto
3 ounces cranberry juice
Twist of lemon


BATHTUB GIN MARTINI
The Terrace, Fairmont Olympic Hotel, Seattle

Smirnoff vodka (609 ounces=twenty-four 25.4 ounce bottles)
Juniper berries
Lemon peel
Orange peel
Orris root (iris root)
Almonds
Cocoa nibs
Cassia bark
Cubeb berries
Grains of paradise

In an industrial 12-gallon pot add vodka, 5-6 juniper berries and one small pinch of the remaining botanicals. Bring to a light simmer; then remove from the heat source and test. After cooling, strain through cheesecloth, and then pour into serving containers.