Willard InterContinental Hotel’s Jim Hewes Introduces Fall Cocktail Menu at Round Robin Bar

Barman Jim Hewes is the “maven of mixology” at the Round Robin Bar located inside the historic Willard InterContinental Hotel. In celebration of the fall season, Hewes has concocted a delightful menu of Fall Cocktails. Here are some of his original recipes below:

HARVEST MOON
1 OZ. MACALLAN MALT WHISKY
¾ OZ. SWEET VERMOUTH
1 OZ. FRESH SQUEEZED ORANGE JUICE
½ OZ. LIME JUICE
¼ OZ. CHERRY LIQUEUR (CHERRY HEERING)
PLACE CHERRY LIQUEUR IN MARTINI GLASS, MIX OTHER INGREDIENTS OVER ICE, STRAIN INTO MARTINI GLASS.
GARNISH WITH A SLICE OFORANGE

FALL FOLIAGE
½ OZ. GRAND MARNIER
½ OZ. CHAMBORDE
½ OZ. APPLE SCHNAPPS
4 OZ. SPARKLING WINE
PLACE GRAND MARNIER AND CHAMBORD IN CHAMPAGNE FLUTE. FILL WITH
SPARKING WINE ORCHAMPAGNE. FLOAT APPLE SCHNAPPS ON TOP. GARNISH WITH A LONG TWIST OFORANGE

SWEET OTHERWISE
½ OZ GLENFIDDICH SINGLE MALT WHISKY
¼ OZ. CHAMBORDE
¼ OZ. COINTREAU
¼ 0Z. HONEY
4 OZ. CHAMPAGNE
MIX CHAMBORD AND HONEY WITH A TSP. OF HOT WATER/SET ASIDE. OVER ICE,
STIR WHISKY AND COINTREAU; POUR INTO A CHILLED CHAMPAGNE FLUTE.
FILL WITHCHAMPAGNE. DRIP HONEY INFUSION INTO GLASS. GARNISH WITH A RASPBERRY AND TWIST OFORANGE

HARRISON’S SPICED CIDER
4 OZ. HOT SPICED CIDER
½ OZ. LAIRD’S APPLEJACK
½ OZ. GRAND MARNIER
½ TSP. CINNAMON/SUGAR/NUTMEG
COMBINE INGREDIENTS IN A TEMPERED MUG/DUST WITH A WHEEL OFORANGE

The polished mahogany and stately atmosphere of the historicRoundRobinBarmakes it the perfect place for an afternoon or evening cocktail. Located off the grand lobby of the historic Willard InterContinental Hotel,RoundRobinBarhours are Monday through Saturday, noon to 1:00 a.m. and Sundays, noon through midnight. A light bar menu is offered through 11:00 p.m. daily. For information call, 202-637-7348.

http://www.fbconfitdential.com/2010/10/15/willard-intercontinental-hotel%E2%80%99s-jim-hewes-introduces-fall-co

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