The Gentlemen’s Chocolate Cocktail At The Capella Bar

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Yesterday, when I was strolling through the shopping streets of Dusseldorf and a chilly breeze hit my face, I had to admit that Autumn has finally arrived. The Rhine promenade looks so pretty with its colorful leaves though, just like a golden street. I really enjoyed my walk along the river, but afterwards I felt the need to warm up and decided to visit Breidenbacher Hof’s Capella Bar to see if my colleagues had a suitable cocktail creation.

Luckily Carsten, who is one of our bartenders, recommended a drink to me, which definitely increased my excitement for the colder season to come.  The Gentlemen’s Chocolate Cocktail combines the aromas of a Single Malt Scotch Whisky with dark chocolate, enhancing the flavors and nuances of the 12 year old spirit. I really liked how these elements harmonize. For those who would like to try the distinct taste of this special cocktail and cannot stop by the Capella Bar – you may want to try mixing the drink yourself:
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Gentlemen’s Chocolate

Ingredients:

4 cl 12 year old Triple Distilled Auchentashan Single Malt Scotch Whisky

2 cl Frangelico liquor

2 cl Mozart Chocolate Spirit

One drop of Barrel Aged Whisky

 

Preparation:

The preparation of the drink is the way I like it: very simple!  Put ice cubes into a pint glass and add the different ingredients one after the other. Note that the drop of Barrel Aged Whisky is not a necessity to enjoy the drink. Stir the ingredients and add some more ice. Taste for flavor balance and once satisfied, garnish the drink with dark chocolate. Enjoy!

If you are in Dusseldorf, I definitely recommend stopping by at Capella Bar to try it. In fact, follow @CapellaBBH on Twitter for a chance to win a complimentary cocktail as part of the #CapellaBarMonday promotion!

Sommer Cocktails in der Capella Bar

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Hier in der Capella Bar des Breidenbacher Hofs gibt es immer neue Sommer Cocktails zum Probieren.  Kürzlich saß ein Hotelgast an der Bar und sah dabei zu, wie unser Barkeeper Marc seine neusten Sommercocktails austestete.  Marc, der direkt das große Interesse des Gastes erkannte, lud den Gast dazu ein, eine seiner Kreationen zu verköstigen und dann sein Feedback dazu abzugeben. Zusammen stimmten Marc und der Gast den Cocktail ab, bis beide sich einig waren, dass der perfekte Sommercocktail kreiert worden war.

Der Cocktail, den der hilfsbereite Gast kurzerhand Limón à la Romana benannte, ist nun ein neuer Cocktail auf unserer Bar Karte.  Und zu Eurem Glück habe ich das geheime Rezept direkt gesichert!

sommer cocktails

Limón à la Romana

Zutaten:

  • 4cl Adler Gin
  • 1cl Dom Benedictine
  • 1cl Limoncello
  • 1cl Zuckersirup
  • 2cl Zitronensaft
  • Einige Salbeiblätter

Zubereitung:

Gebt alle Zutaten, ausgenommen der Salbeiblätter, in einen Boston Shaker und fügt einige Eiswürfel hinzu.  Pflückt die Salbeiblätter in kleine Stücke und mixt diese zusammen mit den restlichen Zutaten in dem Shaker.  Ihr werdet sehen, dass die Salbeiblätter nun schon klein sind, aber sie werden dem Cocktail ein wundervolles Aroma geben, wenn Ihr sie durch ein Sieb in den Cocktail drückt.

Wenn Ihr mich fragt, ist die beste Art diesen Drink zu servieren ein Cocktailglas.  Gebt die Mischung in ein schönes Glas und garniert den Cocktail mit einem Salbeiblatt.

Zuletzt kommt das Wichtigste:  Genießt Euren erfrischenden Sommerdrink!

Ich kann es kaum erwarten, Euer Feedback zu erhalten!

Cocktail Secrets From Capella Pedregal’s Osvaldo Vazquez

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I recently spent some time with Capella Pedregal’s Mixologist, Osvaldo Vazquez, so I could discover the cocktail secrets behind his deliciously crafted drinks as well as to get more of an inside scoop on the upcoming A Taste Of Capella, Food & Wine Festival next month.

Osvaldo has gained national and international recognition as a premier mixologist and is known as a pioneer in Cabo San Lucas for his “cutting edge” cocktails using homemade and seasonal ingredients.  His barrel-aged cocktails and his “house made bitters” are not to be missed.

CI – Hi Osvaldo!  I am becoming your #1 fan! There is not one cocktail you’ve made that I have not enjoyed!  Please, tell us the secret behind your signature cocktails.

O – Thank you! For all our cocktails, we use local and organic ingredients and first class beverages, but what makes the difference is that the cocktails are truly hand crafted. The team and I spend many hours creating bitters, infusing tequila, mezcal and bourbon with unique ingredients that will later be aged in our barrels.

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CI – WOW! Tell me more about the Capella bitters!

O-Well, first you have to understand what a bitter is. A bitter is like vinegar the chef uses to add a little flavor to his food. The flavor of a homemade bitter is unique and gives that special touch to our cocktails.  During the last year and a half, we have created over 15 different flavors of bitters, such as chocolate, lavender, lemon and orange.

To make the bitters, we work with a distillery in Todos Santos that provides us with 100º proof corn spirits.  We select the “ingredients” to infuse with the spirits, such as cherry wood, orange pill, tree bark, etc.  Then we start with our filtering processes and the results are phenomenal.

CI – Tell us, what should we expect regarding cocktails at the upcoming A Taste Of Capella, Food and Wine Festival?

O – This year, we will focus much more on cocktails and thanks to the participation of Ulysses Vidal of Employees Only in New York City , we will have a new class called the Crafted Cocktail.  In his demonstration he will hand create crafted spirits influenced by the 1920s and 1930s.  Throughout the festival our guests will enjoy crafted beers, tequila from our barrels and of course, some special signature cocktails specially created for the festival.

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CI – Osvalso, thank you so much for taking the time to share the inside of your creations with us! I am sure our Capella blog-readers are as eager as I am to see what is still to come!

Los Secretos De Cócteles De Osvaldo Vazquez De Capella Pedregal

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Hace poco estuve con el Mixólogo de Capella Pedregal, Osvaldo Vázquez, para poder descubrir los secretos de coctel detrás de sus bebidas deliciosamente elaboradas y para conseguir una primicia sobre, Sabor a Capella, Festival de Comida y Vino en Capella Pedregal que se llevará a cabo el mes que entra.
Osvaldo ha ganado reconocimiento nacional e internacional como un mixólogo premier y es conocido como un pionero en Cabo San Lucas por sus “vanguardistas” cócteles con ingredientes caseros y de temporada. Sus cócteles envejecidos en barricas y su ” amargos hechos en casa” no se puede perder.
CP – ¡Hola Osvaldo! ¡Me estoy convirtiendo en tu fan # 1! ¡¡No hay un solo cóctel que hayas hecho que no me ha gustado!! Por favor, dinos el secreto detrás de tus cócteles.
O – ¡Gracias! Para todos nuestros cócteles, utilizamos ingredientes locales y orgánicos, y bebidas de primera clase, pero lo que hace la diferencia es que los cócteles son elaborados verdaderamente a mano. El equipo y yo pasamos muchas horas creando amargos,infusionando el tequila, el mezcal y el bourbon con ingredientes únicos que posteriormente serán envejecido en nuestras barricas.

 

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CP – WOW! Cuéntame más sobre que el los amargo de Capella!
O-Bueno, primero hay que entender lo que es un amargo.. Un de un amargo es como el vinagre que el chef utiliza para agregar un poco de sabor a su comida. El sabor de un amargo hecho en casa es único y le da un toque especial a nuestros cócteles. Durante el último año y medio, hemos creado más de 15 sabores de amargos diferentes , como chocolate, lavanda, limón y naranja.
Para hacer los amargos, trabajamos con una destilería en Todos Santos que nos proporciona licores de maíz . Seleccionamos los “ingredientes” para infucionar con los licores, como la madera de cerezo, naranja, corteza de árbol, etc. Luego empezamos con nuestros procesos de filtrado y los resultados son fenomenales.
CP – Dinos, ¿qué podemos esperar en cuanto a cócteles en el próximo Sabor a Capella, Festival de Comida y Vino?
O – Este año, vamos a centrarnos mucho más en cócteles y gracias a la participación de Ulliyses Vidal de Employees Only en la ciudad de Nueva York, vamos a tener una nueva clase llamada Cócteles Artesanales. En su demostración se creara licores artesanales influenciados por los años 1920 y 1930. Durante el festival, los huéspedes podrán disfrutar de cervezas hechos a mano, tequila de nuestras barricas y, por supuesto, algunos cócteles especiales creados especialmente para el festival.

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CP – Osvalso, muchas gracias por tomarte el tiempo para compartir los secretos de tus creaciones con nosotros! Estoy seguro de que nuestros lectores están tan ansiosos como yo de ver lo que está por suceder!

Cocktail Inspiration For Memorial Day And Beyond

Rye Bar Summer Cocktails

With Memorial Day weekend in close reach, families and friends in Washington, D.C. gear up for a variety of festivities to honor the veterans and famous Americans who have served our country.   This holiday also marks the launch of the summer season, a stretch of many special ceremonies, concerts, festivals, performances, and much more!

At Capella Washington, D.C. I’ll be soaking up the long holiday weekend with a batch of warm weather-ready, refreshing cocktails prepared by my favorite bartender, Angel Cervantes!  To give you a brief background, Angel Cervantes began bartending in the late 1980’s at various restaurants in and around Georgetown.  In 1995 he took the helm as Head Bartender at Mark Miller’s “Red Sage”.  After some time he moved to be Head Bartender at “Shelly’s Backroom” in 2002 and then in 2004 took on the position at Michele Richard’s “Citronelle” where he continued to impress and enjoy the company of Georgetown locals until it closed its doors in 2011.  Angel has been at the Rye Bar at Capella Washington D.C. since spring 2013!

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Angel and Food & Beverage Manager, Will Rentschler have created a brand new summer cocktail menu for guests to enjoy in the Rye Bar, The Grill Room, Rooftop Bar & Lounge, and the outdoor terrace on the C&O CanalCapella D.C. is truly my favorite place to be in Georgetown, not just because of the gorgeous location, but also because of the personalized service and the unique variety of offerings created each season.  A prime example is Angel’s signature Rye Bar Cocktail Series and workshop, where guests and locals have a chance to learn and craft fun, seasonal cocktails while enjoying a delicious dinner afterwards in The Grill Room.  The cocktail series continues this summer and I highly suggest you reserve your seat fast!

Rye Bar Summer Cocktails

I had a chance to get a sneak preview of the summer cocktail menu and wanted to share this exclusive recipe with you!

“Imperfect” Martini

Half Moon Gin 1 oz

Templeton Rye 1 oz

Pimm’s liqueur 1/4 oz

Lemon Juice 1/2 oz

Simple Syrup 1 oz.

Splash of Luxardo Cherry Juice

Splash of Champagne

Preparation: Combine each ingredient together in a pint glass with ice then stir with a metal bar spoon until chilled.  Strain into a martini glass and garnish with a Luxardo cherry wrapped in a lemon twist.  Cheers!

If you plan to visit Capella this spring & summer, I invite you to try our new cocktails at the Rye Bar, or partake in a Rye Bar cocktail class with our Head Bartender, Angel and create your own!  For more information and reservations please contact us at 202-617-2424, or send an email to the Capella Washington, D.C. Personal Assistants at pa.dc@capellahotels.com.

How to Make the Perfect Mojito

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In my mind, Mojitos are the quintessential summer cocktails as they are both refreshing and easy to drink.  And, as it is summer all year round in Singapore, they are an absolute favorite beverage here.

Recently I sat down with  Capella Singapore’s Bob’s Bar bartender, Brendan, who was happy to share his mojito knowledge with me.

“It is very important to use fresh ingredients in your mojito as compared to artificial flavours because you do not know what is in the artificial flavours,” Brendan shared.

He also explained how the taste and flavour of fresh ingredients are integral to the creation of the perfect cocktail, “Always use a good mint and if possible a freshly squeezed lime.  The acidity in the fresh lime ensures that the drink blends nicely and isn’t too tart.  Here at Bob’s Bar, we also use fresh sugar cane juice which injects an unmistakable blend of natural sweetness to the mojito.”

Created with white rum, Bob’s Fresh Pressed Mojitos are one of the many rum-based cocktails now available at Bob’s Bar.  A Cuban-inspired bar, Bob’s Bar is really the perfect place to enjoy the perfect mojito while watching the sun set into the horizon.

For those interested in re-creating Bob’s Fresh Pressed Mojito at home, here it is!

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Bob’s Fresh Pressed Mojito

Serves 1

Ingredients:

45 ml Plantation 3 Star White Rum
15 ml Fresh-pressed lime juice
60 ml Fresh-pressed sugar cane juice
10 ml Simple syrup
2 sprigs Aquaponic fresh mint leaves

Method:

  1. Build in a Collins glass.
  2. Muddle and fill with crushed ice.
  3. Garnish with grilled sugar cane stick, lime wheel and mint sprig.

 

For those who would prefer to enjoy Bob’s Fresh Pressed Mojito at Bob’s Bar, the mojito and other delicious cocktails and mocktails are available to order from 12 noon to 12 midnight daily.  Reservations can be made by calling +65 6591 5047 or emailing bobsbar.singapore@capellahotels.com.