Coconut Cocktails At Capella Ixtapa

Coconut Cocktails

Mexico is among top producers of coconut in the world, and I am grateful Ixtapa is rich with them! The abundance of coconuts means our chefs and bar staff are always finding creative ways to incorporate them.

While I love all the amazing meals and desserts our Executive Chef Alexander Branch and Pastry Chef Marcelo Vega Rios prepare throughout the coconut season, I cannot live without refreshing coconut water. It helps keep me hydrated during hot summer days, and you can enjoy them as a refreshing cocktail as well.

Coconut Cocktails

Paloma likes to prepare coconut cocktails for our guests and her favorite is the Coco Loco. I got the recipe for those of you who share my love of coconuts and have to try it for yourself!

Coco Loco
0.5 Oz. Matusalem Rum
0.5 Oz. Absolut Vodka
0.5 Oz. Tanqueray Gin
0.5 Oz. Don Julio ReposadoTequila 1.0 Oz. Lime Juice
0.5 Oz. Simple Syrup
6 Leaves Fresh Peppermint
1 Cup Ice Cubes

Combine ingredients in a cocktail shaker, and shake vigorously. For a fun presentation, remove the top of a coconut and pour the Coco Loco in. Remember to serve your coconut cocktails with a straw!

Especial de Primavera en Capella Ixtapa: Cocos

Coconut Cocktails

México es uno de los principales productores de Coco en el mundo, y estoy agradecida de que Ixtapa tenga tantos! La abundancia de cocos hace que nuestros chefs estén siempre buscando nuevas y creativas formas de incorporarlos a nuestros platillos.

Me encantan los platillos y postres que tanto nuestro Chef Ejecutivo Alexand Branch como nuestro chef reposto Marcelo Vega Rios están preparando para esta temporada de coco, y he de decir que tampoco puedo vivir sin la refrescante agua de coco. La cual ayuda a mantenerme hidratada durante el cálido verano, y disfrutarla en deliciosos coctéles también.

Coconut Cocktails

Paloma gusta de preparar deliciosos cocteles para nuestros invitados, y su favorito es el Coco Loco. Conseguí a receta para aquellos que no pueden esperar a probarlo!

Coco Loco
0.5 Oz. Ron Matusalen
0.5 Oz. Vodka Absolut Azul
0.5 Oz. Ginebra Tanqueray
0.5 Oz. Tequila Don Julio Reposado
1.0 Oz. Jugo de limón
0.5 Oz. Jarabe dulce simple
6 Hojas frescas de hierbabuena
1 taza de hielo en cubos

Combinar los ingredientes en una coctelera, y agitar vigorosamente.
Para una presentación divertida, remueve la parte superior de un coco, y sirve el Coco Loco en el. Recuerda acompañarlo de un popote!

The Older Fashioned Cocktail At The Rye Bar

The Rye Bar

Are you a fan of Rye Whiskey cocktails?  I have a confession:  I wasn’t always.  But that has all changed!  Capella Washington, D.C., Georgetown’s The Rye Bar has helped to change my opinion by introducing me to a series of specialty rye cocktails, each prepared with one of their featured Rye Whiskey’s and each with its own flavor profile.

The Rye Bar

The Older Fashioned Cocktail recipe features a striking and smooth Kentucky Straight Rye Whiskey, which has a slightly spicy, yet lighter rye flavor and a long luxurious finish.  This sophisticated Rye combined with the dense and velvety Pedro Hidalgo is truly an explosion of flavor.   The Pedro has hints of raisins, figs and honey which work perfectly with the addition of muddled Luxardo Cherries and oranges.  I was surprised by the complexity of flavors and really enjoyed the sophistication of the drink.

I decided to let you in on the secret of this cocktail.  In fact, I joined forces with staff from The Rye Bar to create a video tutorial with all the steps needed to create the Older Fashioned Cocktail.  Let me know what you think on Twitter!  Tweet me @CapellaDC #TheRyeBar.

Recipe:
1 shot Kentucky Straight Rye Whiskey
½ ounce Lustau Pedro Ximenez
2 Luxardo Cherries
2 Oranges Slices

Getting To Know Breidenbacher Hof’s Kathrin Lütje

Kathrin Capella Family

Earlier this year, Katharin Lütje joined the sales team at Breidenbacher Hof, A Capella Hotel as a Junior Sales Manager.   But Katharin isn’t new to the property.  She actually worked in our Lobby Lounge before changing departments.  I found this move very interesting and thought Katharin would make a great interview subject for the blog.  Take a look at our conversation below!

Kathrin Lütje Capella Family

How would you describe the difference between Bremen, where you come from, and Düsseldorf, your new home?

I appreciate that people in Düsseldorf are warmer and more welcoming.  When I came to Düsseldorf I didn’t know anyone but I got to know new people very quickly.  Furthermore, Düsseldorf offers great cultural opportunities.  It is more fashion focused, which I really like.

Why did you decide to change departments and what are your goals as the new Junior Sales Manager?

The sales department offers new challenges and responsibilities that I really enjoy.  Ultimately the career opportunities fit better with my gifting.  Professionally my goals are to find creative ways to acquire new guests and customers. Personally I am conscious to remain true to myself and to never lose the joy in working.

What do you like most about doing your job?

My customers!  It is great to respond to everyone individually.

When you were little, what did you want to be when you grew up?

My dream was to become a nurse to travel to Africa and do volunteer work for an aid organization.

How did you transition from nurse to the hotel business?

I realized that I can’t handle the sight of blood and had to find an alternative!  However, the idea of working in the hotel business came as a surprise.  I remember walking through the park in Bremen and suddenly seeing the Park Hotel Bremen in front of me.  It was love at first sight and I knew I wanted to work there one day.   And in fact, I have!

Do you see yourself working in the hotel industry long term?

I could not even imagine working in another business!

What do you enjoy doing in your free time?

I enjoy spending time with my friends and working out.  I try to go to the gym regularly and go jogging when the weather allows it.  At the moment I am training for the B2 run which is going to take place in Düsseldorf in June.  I am going to compete alongside other members of the Breidenbacher Hof team.

What do you like most about the spring?

The blooming of the flowers! I also really like to enjoy the rays of sunlight along the Rhine promenade while drinking a refreshing spritzer.

 

 

I hope you enjoyed getting to know another member of the Capella Family!  And please be sure to say hello to Kathrin Lütje the next time you visit Breidenbacher Hof!

Interview mit Kathrin Lütje – Breidenbacher Hof

Kathrin Capella Family

Seit Anfang des Jahres ist Kathrin Lütje ein Teil der Verkaufsabteilung im Breidenbacher Hof, als Junior Sales Manager. Doch ganz neu im Team ist Kathrin nicht. Sie hat bereits in unserer Lobby Lounge die Gäste begeistert, bevor sie die Chance ergriffen hat die Abteilung zu wechseln. Mich hat der Abteilungswechsel sehr interessiert und ich dachte das wäre doch ein spannendes Interview für unseren Blog. Unten könnt ihr unser Gespräch nachlesen:

Kathrin Capella Family

Wie würdest du den Unterschied zwischen Bremen, deiner Heimatstadt, und Düsseldorf deiner neuen Wahlheimat beschreiben?

Ich schätze die warme und offene Art der Rheinländer. Als ich in Düsseldorf ankam, kannte ich niemanden, aber ich habe sehr schnell neue Kontakte geschlossen. Darüber hinaus verfügt Düsseldorf über ein großes kulturelles Angebot. Mir gefällt, dass Düsseldorf sehr modeorientiert ist.

Warum hast du dich für den Wechsel in eine andere Abteilung entschieden und was sind deine Ziele als unsere neue Junior RSVP Sales Managerin?

In der Verkaufsabteilung zu arbeiten, ist eine neue Herausforderung und andere Verantwortung, was mit sehr gefällt. Außerdem gibt es mir die Möglichkeit mich weiter zu entwickeln. Beruflich freue ich mich darauf neue Gäste und Kunden zu akquirieren. Persönlich ist es mir wichtig mir selber treu zu bleiben und niemals den Spaß an der Arbeit zu verlieren.

Was gefällt dir an deiner neuen Aufgabe am meisten?

Meine Kunden! Es ist schön auf jeden individuell eingehen zu können und neue Beziehungen zu knüpfen.

Was war als Kind dein Berufsziel?

Mein Traum war es immer eine Krankenschwester zu werden und in Afrika innerhalb einer Hilfsorganisation zu arbeiten.

Wie bist du von deinem ursprüchlichen Berufsziel zur Hotellerie gekommen?

Ich habe gemerkt, dass ich leider kein Blut sehen kann und musste also eine Alternative finden! Die Idee in die Hotellerie zu gehen kam auch für mich überraschend. Ich erinnere mich, wie ich mit meiner Mutter durch den Park in Bremen spaziert bin und plötzlich das Park Hotel vor mir sah. Es war Liebe auf den ersten Blick und ich wusste sofort, dass ich einmal dort arbeiten möchte. Und so kam es dann auch!

Kannst du dir vorstellen auch in der Zukunft in der Hotellerie zu bleiben?

Ich kann mir nicht vorstellen in einem anderen Bereich tätig zu sein!

Wie genießt du deine Freizeit?

Mir ist es wichtig viel Zeit mit meinen Freunden zu verbringen und Sport zu treiben. Ich versuche regelmäßig ins Fitnessstudio zu gehen oder bei gutem Wetter in der Natur laufen zu gehen. Im Moment trainiere ich für den B2Run, der im Juni hier in Düsseldorf stattfindet. Wir werden uns mit einem Breidenbacher Hof Team daran beteiligen.

Was gefällt dir am Frühling am meisten?

Wenn alles grün wird und die Blumen zu blühen beginnen. Ich genieße gerne die ersten Sonnenstrahlen des Jahres an der Rheinpromenade mit einer erfrischenden Weinschorle.

2nd Annual Food and Wine Festival at Capella Pedregal

Food and WineFestival Capella Pedregal

We are about three months away from Capella Pedregal’s 2nd Annual Food and Wine Festival, A Taste of Capella, but the preparations for it are already underway!  This upcoming July 10-13 we will be hosting renowned Chefs and lovers of sun, fun and of course, fine eating.

During our four day gastronomic festival you will be able to meet, interact with and enjoy exquisite cuisine by acknowledged culinary masters, among them Chef Kent Rathbun of Abacus, Chef Dean Fearing of Fearing’s, Chef Tim Hollingsworth of French Laundry, Philippe Schmidt of Philippe’s, and our own Executive Chef, Yvan Mucharraz and Pastry Chef Lauren Sung Wong Tee.

Last year’s Food and Wine Festival was an amazing success.  I can still remember some of the fantastic dishes we tasted, and how fun it all was; it felt like visiting the chefs at their summer home, having fun on the beach while cooking, grilling and tasting amazing food, wine and spirits under the stars.  I can only imagine what surprises are in store for guests this year!

Food and WineFestival Capella Pedregal

Marco Bustamante, our Food and Beverage Director, and a curator of the Food and Wine Festival, A Taste Of Capella, explained that this year the guests will be able to participate at a wine reception with the celebrity chefs at the El Farallon terrace, attend cooking demonstrations, partake in a Tequila seminar, enjoy a barbecue party, attend a gourmet five-course dinner and attend an after-party with the featured chefs!  All in just a few days!

In the following weeks I will be talking with each of the Chefs about their plans for the event—and of course I’ll share it all here.  If you have any questions that you would like me to ask our Chefs, please leave a comment below!

To learn more about the event, and see the special Food and Wine Festival Package we have prepared for the occasion, please visit our website.