{"id":1086,"date":"2016-01-04T16:49:21","date_gmt":"2016-01-05T00:49:21","guid":{"rendered":"http:\/\/liquidkitchen.com\/?p=1086"},"modified":"2018-03-16T11:15:00","modified_gmt":"2018-03-16T18:15:00","slug":"classics-perfected","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1086","title":{"rendered":"Classics Perfected \u2013 New Global Cocktail Menu at the Fairmont Hotels & Resorts"},"content":{"rendered":"

 <\/p>\n

\"Fairmont
\nJP Romeo,\u00a0 Nader Chabaane \u2013 Le Chateau Frontenac,
\n<\/strong>\u00a0<\/strong>Grant Sceney<\/strong><\/a> \u2013 Fairmont Pacific Rim,<\/strong>\u00a0Erik Lorincz \u2013 The Savoy,
\n<\/strong>Tom Hogan \u2013 Fairmont Singapore, at The Liquid Kitchen in Seattle<\/strong><\/p>\n

This past summer, the Liquid Kitchen hosted the Fairmont Global team and a group of world-renowned mixologists in an intensive drinks ideation and development session. Known as the Fairmont \u201cTastemakers\u201d they were indeed experts in their craft!<\/p>\n

\u00a0\"Fairmont<\/p>\n

Over the course of four days, Kathy Casey and the Liquid Kitchen team worked side by side with these renowned mixologists to create a truly global cocktail program. Taking into consideration challenges such as global sourcing of ingredients, ease of execution and worldwide taste profiles, finding the perfect balance of cocktails was quite an undertaking.<\/p>\n

\"Fairmont<\/p>\n

Of course, great cocktails start with great ingredients. Remy Martin VSOP Fine Champagne Cognac, Belvedere Vodka, Veuve Clicquot Brut Yellow Label, The Botanist Islay Dry Gin, Bombay Sapphire, Gentleman Jack Rare Tennessee Whiskey, Woodford Reserve Distillers Select, Cointreau, Mount Gay Rum, and Casamigos Tequila were the spirits we worked with.<\/p>\n

The glassware was equally impressive, as each cocktail would be presented in beautifully custom crafted Schott Zwiesel crystal glassware, exclusive for the Fairmont.<\/p>\n

\u00a0\"Making\u00a0 \"Making\u00a0\u00a0\"Making<\/p>\n

From there, the Fairmont bartenders and the Liquid Kitchen team rolled up their sleeves and began the task of cultivating a signature menu with universal appeal! A whiteboard with over 50 cocktails listed was just the beginning. Cocktails were made over and over again and were meticulously recorded (with the Fairmont bartenders getting a crash course in Kathy\u2019s recipe development system). No details were overlooked, and consensus was the rule; if everyone didn\u2019t absolutely love it, the cocktail was scrapped.\u00a0 Eventually, six cocktails made the final cut.<\/p>\n

\u00a0\"Perfect\u00a0 \"Pomegranate<\/p>\n

The final menu featured revitalized classic cocktails; highlights included the Pomegranate Paloma (Casamigos Tequila, Cointreau, pomegranate, lemon and grapefruit juices) and the Perfect Martinez (The Botanist Gin, Cointreau, sweet red vermouth and dry vermouth), both pictured above.<\/p>\n

\"Fairmont
\nTom Hogan from the Fairmont Singapore
\npenned all the beautiful cocktail drawings in the menu.<\/strong><\/p>\n

It was so great to have this amazing team here with us behind the bar. Their professionalism in creating this new global cocktail menu, aptly named “Classics Perfected” was truly inspirational.<\/p>\n

I hope you have a chance to enjoy one of these cocktails at a Fairmont worldwide \u2013 Cheers to the Classics Perfected! -Keith Waldbauer, Sr. Mixologist & Educator \u2013 Liquid Kitchen<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  JP Romeo,\u00a0 Nader Chabaane \u2013 Le Chateau Frontenac, \u00a0Grant Sceney \u2013 Fairmont Pacific Rim,\u00a0Erik Lorincz \u2013 The Savoy, Tom Hogan \u2013 Fairmont Singapore, at The Liquid Kitchen in Seattle This past summer, the Liquid Kitchen hosted the Fairmont Global team and a group of world-renowned mixologists in an intensive drinks ideation and development session. […]<\/p>\n","protected":false},"author":1,"featured_media":1100,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11783,11782,11777,11761],"tags":[11656,11659,11064,1025,11557,11664,305,11066,11666,11667,4683,2880,1719,11681,11683,5870,5535,11684,11061,11685,11686,309,11688,2139,2946,11701,293,2658,621,11705,1921,11710,2335,11717,11719,11720,7343,9770,11724,2010,11067,2435,4680,11728,11729,922,11735,532,88,11750,11751,11752,11753,11622,11756,1005,888,11759,5345],"class_list":["post-1086","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bars-restaurants","category-client-work","category-in-the-press","category-liquid-kitchen-blog","tag-bacardi-limited","tag-belvedere-vodka","tag-bombay-sapphire-gin","tag-bourbon","tag-brown-forman","tag-casamigos-tequila","tag-champagne","tag-classics-perfected","tag-cocktail-development","tag-cocktail-ideation","tag-cognac","tag-cointreau","tag-dry-vermouth","tag-erik-lorincz","tag-fairmont-global","tag-fairmont-hotels-resorts","tag-fairmont-pacific-rim","tag-fairmont-singapore","tag-fairmont-tastemakers","tag-gentleman-jack-rare-tennessee-whiskey","tag-gentleman-jack-whiskey","tag-gin","tag-grant-sceney","tag-grapefruit-juice","tag-inspiration","tag-jp-romeo","tag-kathy-casey","tag-kathy-casey-liquid-kitchen","tag-keith-waldbauer","tag-le-chateau-frontenac","tag-lemon-juice","tag-martinez","tag-mixologists","tag-moet-hennessey","tag-mount-gay-rum","tag-nader-chabaane","tag-orange-liqueur","tag-paloma","tag-perfect-martinez","tag-pomegranate","tag-pomegranate-paloma","tag-red-vermouth","tag-remy-martin","tag-remy-martin-vsop","tag-remy-cointreau","tag-rum","tag-schott-zwiesel","tag-seattle","tag-tequila","tag-the-botanist-gin","tag-the-botanist-islay-dry-gin","tag-the-savoy","tag-tom-hogan","tag-uncategorized","tag-veuve-cliquot","tag-washington","tag-whiskey","tag-woodford-reserve","tag-woodford-reserve-bourbon"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1086","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1086"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1086\/revisions"}],"predecessor-version":[{"id":31857,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1086\/revisions\/31857"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}