MG EXPERIENCE LUXURY
Continued from page 44
THE WHITE LOTUS
makes one serving 1.5 ounces White Peach & Rosemary Grey Goose Essences Vodka 1 ounce lime juice 0.5 ounce pure cane simple syrup 3 cucumber slices 3 dashes Fee Brothers Fee Foam Cocktail Foamer 2 whole lychees 1 long strip of cucumber 1 white pansy flower directions Place cucumber slices and one lychee into a cocktail shaker, muddle both items. Add ice to the shaker, then add vodka, lime juice, simple syrup, and cocktail foamer. Shake vigorously, then strain into a chilled coupe glass. For garnish: Roll up a long cucumber slice and place on a skewer followed by one lychee. Place on glass, then add the flower.
The signature cocktail at The St. Regis Bar at the St. Regis Bal Harbour Resort on Miami Beach—a light, playful take on a classic vodka martini—makes use of the Grey Goose Essences line (at 30% ABV, a flavorful low-alcohol alternative to usual vodka). “People became a lot more health-conscious during the pandemic, so low-alcohol beverages saw a huge surge. We wanted to make something that was sweet, refreshing, and easy to drink for our guests that wanted to keep it social without being weighed down by heavier drinks like martinis,” says Ryan Smith Jr., assis- tant food and beverage manager. “The White Lotus is simple but has layers at the same time. It’s perfect and playful in our Florida heat.”
DIRTY SPRITZ
Manhattan’s American Bar —a New York City hot spot from restaurateur Kyle Hotchkiss Carone and his hospital- ity group, Grand Tour Hospitality—makes this low-alcohol libation with Body, a female-made, North Carolina spirit billed as the first low-proof vodka with a light, clean taste and velvety mouthfeel. “I’ve been tweaking the recipe to find a very good flavor pairing, using a low-ABV vodka and respecting a traditional highball build. We are using Papirusa manzanilla sherry to give that savory taste with a hint of sea salt,” says Simon Sebbah, Grand Tour Hospitality’s beverage director. “We then added olive and lemon bitters and topped it with tonic water, with the idea to combine two very popular drinks: a vodka soda and a dirty martini.”
makes one serving 1 ounce Body vodka
1 ounce Papirusa (manzanilla) sherry 3 drops each of olive and lemon bitters 3 ounces Fever Tree Mediterranean tonic water 1 green olive 1 fresh bay leaf directions In a chilled highball glass, add bitters, then sherry and vodka. Top with tonic water, then add ice cubes and stir quickly from bottom to top to mix all the ingredients together. Garnish with olive and bay leaf. ■
mansionglobal.com
46
Made with FlippingBook. PDF to flipbook with ease