Waldorf Astoria’s drinks experts know not to underestimate the power of a creative serve. From teapots to LED lights, cue the cocktails shaken, stirred and poured with a difference.
Pu-Erh Tea Margarita
Long Bar, Waldorf Astoria Shanghai on the Bund
“In honor of the newly introduced Waldorf Astoria Beverly Hills into the family, we created our very own version of the Ginger Margarita,” says Sid Chen, Head Bartender at Waldorf Astoria Shanghai on the Bund, “featuring the well-known Chinese Pu-erh Tea as the base ingredient.
“This adds an aromatic, as well as a gentle bitterness to the cocktail. We do not shy away from over a hundred years of British heritage with this cocktail, which is poured from a traditional teapot at the iconic Long Bar.
“We blend Pu-erh Tea with tequila as the base liquor, which brews for around three or four days. Once mixed with gin, fresh lemon juice, framboise syrup and almond syrup, the Pu-Erh Tea Margarita comes out fluttering a one-of-a-kind, light tea smell.”
The Vault, Waldorf Astoria Amsterdam
“At The Vault, we present the menu using a wallet filled with banknotes and bank cards from all over the world, describing a cocktail from the country of the relevant currency,” says Sander van der Ven, Head Bartender at Waldorf Astoria Amsterdam.
“My favorite cocktail at the moment is The Ruble, which refers to the Russian electrical engineer Alexander Lodygin as, contrary to popular belief, it was he who invented the light bulb, not Edison.
“Once served at your table, just say ‘spasiba’ and the light bulb will be lit.
“It won’t come as a surprise that the main ingredient we use in The Ruble is the Russian Caravan Vodka.
“A refreshing drink, made with a very unique flavor from Szechuan Buttons with a grassy, slightly sour flavor accompanied by a pleasant tingling sensation. The ingredients which complement this cocktail are Pomegranate Shrub, bergamot and East Imperial Grapefruit Tonic.
Signature Peacock Egg Cocktail
Peacock Alley, Waldorf Astoria Orlando
“This cocktail is part of our mission statement at Waldorf Astoria Orlando. What we see from guests receiving the Peacock Egg Cocktail is an immediate, eye-open ‘wow’ moment,” says Jonathan Raz, Director of Food & Beverage at Waldorf Astoria Orlando.
“It starts with a balloon, which is frozen into an egg shape and then hollowed out to allow the cocktail to go inside.
“The cocktail itself – which is a mix of lavender-infused lemonade, blue Curaçao and gin – is inserted through a drilled hole into the egg-shaped sphere. We have to make sure the beverage is very cold when we pour it in so it doesn’t crack the egg!
“The egg then sits in a tall wide-mouthed glass containing blue sugar and an LED light for serving. We often use the cocktail when we are making toasts because it’s such a showstopper.”
The Cinnamon-Smoked Old Fashionista
Morgan’s in the Desert, La Quinta Resort & Club, A Waldorf Astoria Resort
“The Cinnamon-Smoked Old Fashionista is one for the whiskey and dark-spirit lovers. It’s a nice strong one and a modern-day twist on an Old Fashioned,” says Cesar Mancilla, Bartender at La Quinta Resort & Club, A Waldorf Astoria Resort.
“We use Lock Stock & Barrel 16-year-old rye whiskey for the cocktail, mixed with a little bit of vanilla-cinnamon syrup and some bitters.
“The cocktail is poured into a little crystal glass and we get the handheld smoker out, so that when it is served to the guest, they can see smoke pouring out of it. This is the perfect drink to sink into if you come out to the bar at Morgan’s in the desert.”