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!

Angel Cervantes Picture

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.

 

Barreling The Crescent City Cocktail At The Rye Bar

The Rye Bar Photo Contest

The Rye Bar Photo Contest

November is here and there is a lot of activity going on at Capella Washington, D.C.  I had a front row seat for the much-anticipated creation of The Rye Bar’s brand new winter barrel aged cocktail, Crescent City.  This chic concoction will also be showcased for locals during DC Cocktail Week 2013 runs November 7th-17th.

Wondering how we barrel this cocktail?  Watch the process here:

The Crescent City Cocktail consists of the following:

Remy Martin VSOP

Few Rye Whiskey

Dolin Sweet Vermouth

Génépi des Alpes

House Made Apple Bitters

 

I hope you enjoyed the video!  If you like what you see, be sure to sign up for The Rye Bar photo contest where you can enter to win your very own miniature barrel aged Crescent City cocktail for your pleasure when visiting with your friends and family.

We all know The Rye Bar is superbly stylish, but the guests and signature cocktails are really what make it beautiful!  Your challenge:  Style an outfit that you would be proud to rock to The Rye Bar at Capella Washington DC.  Once you’ve put on your ultimate ensemble and ordered your Crescent City Cocktail, take a photo and submit it by clicking here.  You can submit as many photos as you like by the submission end date.  Then you and everyone else can vote for your favorite entries, and from those we’ll pick one winner!

I can’t wait to see your photos!  Be sure to use the hashtag #TheRyeBar and #DCCocktailWeek when you arrive!

Follow me, your Capella DC Insider,  for more details: Facebook  Twitter  Instagram

Fall Cocktails at Capella Ixtapa

Fall Cocktails at Capella Ixtapa

Margarita making classes are one of our guest’s favorite activities.  They are practical, fun and Miguel Tafoya, our Mixologist, is a great teacher.  Not only does he teach you the basics of preparing a classic margarita, but he then helps you to create your own personalized version!  You will learn the history of a margarita and some of Miguel’s secrets in making this popular drink.  I always suggest this class to friends who are visiting because it is a great way to build a memory of your time at Capella Ixtapa— especially when you get home and make your signature margaritas for friends!

This season Miguel has prepared several new fall cocktails, and he offered to share not one, but two of them with us!  One is made with tequila, and the other with mezcal, a spirit made of maguey plant (a form of agave), which is gaining popularity in Mexico.

Fall Cocktails at Capella Ixtapa

MARGARITA PATRIA

Ingredients:
1 ½ oz. Tequila Centenario Reposado
½  oz. Chartreuse liqueur
½  oz. Controy (you can substitute it with triple sec, orange curaçao or Cointreau)
2 oz. Tuna fruit juice  (this is the fruit of the cacti -see the photo above)
½ oz. Lemon juice
¾ oz. Agave nectar
2 Mint leaves

Preparation:
Pour all tequila, Chartreuse, Controy, tuna fruit juice, lemon juice and agave nectar in a pint glass, add ice and use a shaker to combine.  Serve the content in a rocks glass, rimmed with granulated salt.  Garnish with mint.

 

ADELITA COCKTAIL

Ingredients:
1 oz. Mezcal
1 oz. X-Rated Fusion Liqueur
1 oz. Grapefruit juice
15 g. Pomegranate seeds
1 Maraschino Cherry for garnish
½ tablespoon of Agave nectar

Preparation:
Marinade pomegranate seeds with mezcal.  Add grapefruit juice and X-Rated Fusion Liqueur to a pint glass to combine.  Serve in a champagne glass.  Garnish with a maraschino cherry.

Salud!

On your next visit to Capella Ixtapa, I invite you to try our new cocktails at the Terrace Bar, or join a margarita making class with our mixologist Miguel and create your own!   A visit to the Terrace Bar and margarita making classes are available also to Ixtapa locals and visitors with prior reservation.  For more information and reservation please contact us at 01.755.555.11.00, or send an email to the Capella Ixtapa Personal Assistants pa.ixtapa@capellahotels.com.