wcw DEC 2021

dining in
Cheers!
A Perennial from Tommy Bahama
The perennial Huladays Cocktail returns to the menu at all Tommy Bahama Restaurant &
Bars. This festive cocktail is a combination of Tommy Bahama No. 2 Rum, cranberry ginger
syrup and lemon juice topped with prosecco for a
sparkling touch. Shake with ice and strain into a
coupe glass and enjoy.
1 ½ oz. Tommy Bahama No. 2 Rum
1 oz. Cranberry Ginger Syrup
½ oz. Lemon Juice
1 oz. Prosecco
10 oz. Cranberries
8 oz. Sugar
5 Thumb-sized Pieces of Peeled Ginger
(about 1” pieces)
For the Cranberry Ginger Syrup: Cook Cranberries
with 10 oz. of water, sugar, and peeled
ginger for 5–8 minutes on medium heat, until
cranberries break down a bit. Leave one piece
of ginger in the mix and blend thoroughly. Do
not strain. Store in a squeeze bottle.
In a mixing glass, add the rum, syrup, lemon juice, and shake with ice. Add prosecco
and gently strain into glass. Garnish with the cranberry and mint sprig. Use a Coupe
glass and garnish with Cranberry and a Mint Sprig.
This recipes comes from Villon which launched last January. It’s made
from fine VSOP and XO Cognac, a blend of
spirits distilled from French wheat, and natural
flavors which make for perfect cocktails.
Villon’s aromas of vanilla, spice and toasted
oak make an excellent foundation for a range
of cocktails. Here are two you can try:
Villon Old Fashioned
This classic is elevated by the toasted sweetness
and vanilla notes of Villon.
2 oz Villon
Several dashes Angostura bitters
1 Brown sugar cube
4 Large ice cubes
Garnish: Twist of orange peel
The Old Fashioned
Place the sugar cube in the base of an
old-fashioned glass. Soak with the bitters;
crush sugar with the back of a bar spoon.
Add 1/3 of Villon and one ice cube and stir well. Repeat with the remaining Villon and
garnish with twisted orange peel.
Some cocktails and a mocktail
to mix for the Holidays
Coffee & Roses
Coffee with a Cognac kick.
2 oz Villon
1 oz Cold Brew
1/4 oz Rose nectar
1/2 oz Cream liqueur
Shake all the ingredients together in a
cocktail shaker and strain into as cocktail
glass. Garnish with rose petals.
A Mocktail and Tips from Hilton
From the team that trains Canopy by Hilton bar staff, here are some cocktail-making
tips. You don’t have to be a professional to whip up a great cocktail. Often,
it’s as simple as knowing the fundamentals of drink-making, practicing and
experimenting. Less is more. Three or four ingredients are all you really need
to make a well-balanced, delicious cocktail at home with minimal effort.
■ Fresh is best. Cocktails don’t have to be complicated, but the details count. Fresh
whole citrus will last for multiple weeks if kept refrigerated and dry. Pick up a few
extra and never, ever use bottled citrus juice.
■ Use what you’ve got. A lot of cocktail traditions are rooted in preserving seasonal
ingredients, so cocktails are a great way to repurpose ingredients that
you already have at home. Plain white sugar is an everyday cocktail
staple as it provides a great, neutral backbone for making a variety of
flavored syrups.
■ To make a base simple syrup, all you need to do is combine 1 cup white
sugar with 1 cup boiling water and stir until the sugar is dissolved.
■ Dried spices can be a powerful cocktail ingredient: Try infusing
vodka with black peppercorns for Bloody Marys or whole cloves with
whiskey for a more flavorful Old Fashioned.
■ Tea is another amazing fusion ingredient: Alcohol acts much like
boiling water does when combined with tea, extracting flavor in a relatively
short period of time. Simply follow the instructions on the tea
package for steeping, substituting the boiling water with alcohol. Chamomile
and tequila are other options for an herbaceous Margarita riff.
■ You don’t need to buy new gear. Swap out tools from traditional
bar kits with materials found at home.
■ Anything that holds liquid and seals can become a cocktail
shaker. Try protein shake “blender bottles,” a glass jar with a lid,
or a blender with a few cubes of ice tossed in.
■ In place of a jigger, consider using a tablespoon (0.5 oz.) for most cocktail measurements.
If you don’t have a bar spoon, try using a chopstick or a hard,
reusable straw (disposable plastic is not quite sturdy enough).
Now that you know the fundamentals, here are two signature Hilton drink
recipes to try out:
Paloma Undercover
Tamed Tiki
The Tamed Tiki is a tiki style zero-proof cocktail.
This drink transports you to somewhere tropical
and warm right from the first sip, perfect for those
dreaming of travel.
Paloma Undercover is a zero-proof variation
on the classic cocktail. Brown sugar and
grapefruit pair perfectly to give this drink a
bitter/sweet balance, and the added effervescence
makes it that much more refreshing.
2 oz. seedlip spice 94
1 oz. grapefruit juice
½ oz. lime juice
½ oz. brown sugar
syrup (Homemade: 2-parts
brown sugar / 1-part water)
1-2 oz. soda water
Combine all ingredients into a cocktail
shaker and shake with ice. Strain the drink
into coupe glasses. If you’re feeling fancy:
garnish with a grapefruit twist.
The Gold Rush Cocktail
Two parts Wild Turkey Longbranch
Bourbon
.75 Lemon Juice
.75 honey syrup
Add all ingredients to a shaker. Shake and
strain over ice. Garnish with a lemon peel.
Pour into Rocks Glass.
2 oz. coconut water
½ oz. lime juice
1 oz. orange juice
½ oz. maple syrup (Homemade: 2-parts
maple syrup / 1-part water)
2 oz. ginger beer
Combine all ingredients, except for the ginger
beer, into a cocktail shaker and shake with ice.
Strain the drink into a snifter or hurricane glass
(or any glass you have on hand) with crushed
ice and add ginger beer. Top with additional
crushed ice to fill the glass.
DECEMBER 2021 WEST COAST WOMAN 15