L’ART DE VIVRE THE AUBERGE BLOG

Festive holiday cocktails: Auberge Resorts toasts to the New Year

Dec 12, 2013

Celebratory Libations Showcase Each Resort’s Sense of Place

MILL VALLEY, CALIF (December 16, 2013)Auberge Resorts, the leading portfolio of boutique luxury hotels and residences worldwide, will toast the holidays with an assortment of festive libations that showcase the tastes of each resort’s destination. The company, which got its start in the famed wine region of Napa Valley, has always made unique beverage programs a priority in addition to award-winning wine lists. The creative minds behind the bars at Auberge Resorts have shared their favorite libations to celebrate the holiday season.

MEXICO

Esperanza Resort suggests their Cabo Green Margarita (silver tequila, pineapple juice, cucumber, agave honey, cilantro, lime), the Mojito Diablo (rum, cassis, lime, mint, raw sugar) or the Illusion Margarita (rested tequila, basil, cranberry juice, cassis), to celebrate the holidays.

“If you can’t be in Cabo San Lucas to toast the New Year with us, you can’t go wrong serving tequila at a New Year’s Eve party,” said Diego Weiss, Director of Food & Beverage at Esperanza.

NAPA VALLEY

Solage Calistoga’s Sommelier & Beverage Manager, Scott Turnbull, created the newly added libation, Five O’Clock Shadow, noting, “The pomegranate vodka adds a seasonal, festive kick to holiday cocktail parties.” To make a Five O’Clock Shadow, mix Charbay pomegranate vodka, honey rosemary syrup, bitters, and egg whites.

The Soleil Rey is a crowd-pleaser at Auberge du Soleil, made with Charbay Pomegranate Vodka, Unoaked Sauvignon Blanc, aperol, simple syrup, grapes and mint leaves. “’For me, this cocktail is the essential Napa Valley cocktail.  It is light and refreshing and brings the elements of grapes to the glass. It represents the warm colors of autumn and is the perfect accompaniment for a brisk fall day,” said Kris Margerum, Wine Director.

Calistoga Ranch’s private label Cabernet is a crowd favorite, and pairs well with a variety of foods, from salads, to chicken, to red meat,” says the property’s resident winemaker, Kirk Venge. “For dessert, we love to pair the 2009 Robert Pecota Moscato D’Andrea with decadent sweets such as sorbets and ice creams,” says Christian Ojeda, Executive Chef at Calistoga Ranch.

ASPEN

Newly reopened following a top-to-bottom makeover, Aspen’s Hotel Jerome, an Auberge Resort, recommends the “Gingerbread Gibson” to toast the holidays. “In addition to our classic and crafted cocktails, we are also featuring some drinks specifically for the holidays, namely our “Gingerbread Gibson” – a rum, molasses, pear and ginger cocktail, served up with wine poached pear “onion” garnish… A perfect libation to get you in the holiday spirit!” said Christel Stiver, Living Room Manager and Sommelier at Hotel Jerome. “We’re also proud to offer the best Hot Toddy in Colorado, making its debut on our winter cocktail menu.”

 

Media Contact:
Natalie Bond
Murphy O’Brien, Inc.
310.586.7104
nbond@murphyobrien.com