Five cocktails from historic hotels you need to try this summer

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At Airlie, we’re always adding to our menu of fresh, seasonal cocktails. Between the local distilleries and our on-grounds garden, each drink is uniquely Virginian. While our culinary team gathers inspiration here in our corner of the world, they also gain influence by extralocal experiences.

Keeping that in mind, we decided to check out what some of our fellow historic hotels were serving up for the summer months. We were excited to try our hand at mixing these (and tasting), as well as sharing some of our own new recipes.

Here are our picks for the perfect summer cocktails in perfect summer destinations:

 

Coronado Luau Special

Recipe from Babcock & Story at Hotel Del in Coronado, California
(Invented at Hotel Del’s Luau Room in 1945)

  • 4 oz. orange juice
  • 2 oz. lemon juice
  • 2 oz. simple syrup
  • 1/4 oz. orgeat (pronounced or-zsa) syrup
  • 1 oz. dark Jamaican rum
  • 1 oz. light Puerto Rican rum
  • 1/2 oz. orange liqueur
  • 1/2 oz. brandy
  • 1 cup ice

Blend for several seconds and pour into your favorite large tiki mug (or glass).

 

Hemingway Daquiri

Recipe from Lighthouse Grill at Harborview Hotel in Martha’s Vineyard, Massachusetts

  • 2 oz. white rum
  • 3/4 oz. fresh grapefruit juice
  • 1/2 oz. fresh lime juice
  • 1/4 oz. maraschino liqueur
  • 1/4 oz. simple syrup

Combine all ingredients in a cocktail shaker, shake well, and strain into a chilled cocktail glass. Garnish with a grapefruit twist.

 

Aspen Crud

Recipe from J-Bar at Hotel Jerome in Aspen, Colorado

  • 5 scoops French vanilla ice cream
  • 3 oz. bourbon

Blend into a milkshake.

 

Airlie Hard Tea with Garden Mint

Recipe from Whistling Swan Pub at Airlie in Warrenton, Virginia

  • 1-1/2 oz. Bowman Brothers whiskey
  • 1 oz. simple syrup
  • mint sprigs
  • 5 oz. brewed tea

Fill a highball glass with ice and transfer to a mixing tin, adding three mint leaves (bruised), whiskey, simple syrup, and tea.  Tumble 3 times and pour into the highball glass. Garnish with a mint sprig and lemon wheel.

 

605 Hard Lemonade

Recipe from Whistling Swan Pub at Airlie in Warrenton, Virginia

  • 1-1/2 oz. Bowman Brothers whiskey
  • 3/4 oz. triple sec
  • 6-1/2 oz. lemonade

Fill a highball glass with ice.  In a mixing tin, add one cup ice, whiskey, triple sec, and lemonade.  Shake vigorously 12 times and strain over the fresh ice in your highball glass.  Garnish with a mint sprig and lemon wheel.

 


Photo (top): Airlie Hard Tea with Garden Mint

MJ Arquette

Written by MJ Arquette

As a Digital Marketing Specialist for Airlie, MJ provides content for its website, blog and social channels including Facebook, Instagram and Twitter. In addition, she assists with overall marketing strategy, photo shoots, and graphic design. Her passion for marketing and the hospitality industry make her a valued member of Airlie's collaborative marketing team. Outside of work, MJ enjoys family time with her husband and three kids, traveling, and is usually in the midst of a household project (or five).

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