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

The Capella Diaries: Diary Of A Housekeeper

Diary of A Housekeeper

One of the most magical things about working in a hotel is witnessing how the whole team works together to meet the personalized needs of all our guests.  This is especially true at Capella Singapore, where we take all our guest preferences to heart.

Diary of A Housekeeper

This episode of the Capella Diaries, I follow Maidin Rhazzamir Nicolas, affectionately known as Rhazz, as he goes about his daily duties as Housekeeping Assistant Manager.  What I discovered during my day with him was remarkable.  Rhazz’ passion, enthusiasm and love for his job was clearly evident, and so was the teamwork and camaraderie that he shared with his colleagues from other departments.  It made me proud to work here at Capella Singapore!

Diary Of A Housekeeper:

Capella Pedregal’s Red Fizz Cocktail

Capella Pedregal's Red Fizz Cocktail

June is here and we have begun with a serious countdown to our 2nd Annual Food & Wine Festival, A Taste of Capella, which we are hosting at the resort between July 10-14, 2013.  Our team is adding final touches to the program, events, decorations, menus, cocktails, and so on.

I was fascinated by our team at the Don Manuel’s Bar, who has prepared a list of 25 delicious new cocktails, which we will launch at the Food & Wine Festival.  The cocktails are inspired by the classics, but with our signature Capella Pedregal personality.  The cocktail bar theme at the festival will be “New Orleans”, and our team is preparing four unique cocktail bars.  Each bar will be offering drinks featuring either rum, bourbon, rye whisky or Mexican spirits (tequila, mezcal and artisan beers).  All herbs and infusions are made in house, and I have to say, they taste amazing!

Osvaldo Vazquez, the Head Bartender at Capella Pedregal, was kind enough to share with us a recipe for the Red Fizz Cocktail, which we will be serving on our opening night of A Taste Of Capella.

Capella Pedregal's Red Fizz Cocktail

Capella Pedregal’s Red Fizz Cocktail

–  1½ oz Taylor’s port
–  2 oz Hendrick’s gin
–  2 oz half-half milk
–  2 oz regular milk
–  1 oz citric syrup (we make it at the resort: into 1 glass of water add 1 spoon of sugar and boil it.  Take it off the flame and add to it skin peels of 1 lime, 1 lemon, 1 orange and 1 grapefruit and let is stand for one day.)
– ½ oz of lemon juice
–  1 egg white
–  1 star anise for garnish
–  2 ice cubes

Add all the ingredients, excluding the port, into a pint glass and top with ice.

Cover with tin glass and shake strongly for 60 seconds.

Place ice cubes into the old fashioned glass and add port.

Strain the contents from the pint glass into to the old fashioned glass very slowly.

Garnish with anise star.


For more information and reservations for our Food & Wine Festival, please visit our website here.

The Invisible Service


Often I have trouble putting into words what makes Breidenbacher Hof so special.

There are the obvious points: the great location, the design and the amenities.  But, I truly believe it goes beyond that.  It is the service that addresses your every wish and desire, without being obtrusive.

It is this Invisible Service that takes a wonderful stay and makes it extraordinary: