Destination Hotels is ‘Putting on the Spritz’ for the Summer Months

With Instagram as its witness, the new summer cocktail of choice has been and continues to be the Spritz and Destination Hotels is pleased to share its unique take on the best summer spritzes from properties coast to coast. These cold, crisp drinks are the best way to feel refreshed in the summer heat, and even becoming Chelsea Handler’s new go-to cocktail (move over, Vodka Soda!).

Cheers!

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Paradise Point Resort & Spa, A Destination Hotel (San Diego, CA)
Summer’s Rose Spritz

3oz Sparkling Rosé
1oz Honey Lavender syrup
½ oz. lemon juice
1 splash of club soda
2 dashes of orange bitters
Ice
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Start with an ice-filled wine glass
Pour in 3oz chilled sparking rosé, 1 oz honey lavender syrup, ½ oz lemon juice
Top with 1 splash of club soda and 2 dashes of orange bitters
Stir and garnish with lemon peel

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Quirk Hotel, A Destination Hotel (Richmond, VA):
Ms. Crenshaw

0.75 fl oz Aperol
.25 fl oz Elder
4.00 fl oz Prosecco
Orange
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Halfway fill wine glass with ice
Build all ingredients in a shaker
Stir and pour over ice
Garnish with orange twist

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Terranea Resort, A Destination Hotel (Rancho Palos Verdes, CA)
Sunwashed Horizon

1 oz Limoncello
.5 oz Giffard Madagascar Vanilla liqueur
.5 oz Passionfruit puree
.5 oz agave nectar
Top with 3 oz Sparkling wine and 1 oz club soda
Red Grape skewer

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Tranquility

1.5 oz Cedilla Acai
1 oz Orange Juice
6 muddled Blueberries
Top with Prosecco
Orange slice & 3 Blueberries

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Cliff House Maine (Cape Neddick, ME)
Aperol Spritz

1 oz Aperol
.5 oz Combier Pamplemousse rose
.25 oz fresh grapefruit juice
3 oz sparkling wine
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Combine and shake first three ingredients
Pour into a wine glass
Garnish with orange and grapefruit

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Stowe Mountain Lodge, A Destination Hotel (Stowe, VT)
Hibiscus Royale, a signature cocktails from the “Garden to Glass” menu

.5 Hibiscus syrup with rose water
4 oz. Prosecco
3 Mint Leaves
2 dash orange bitters
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Muddle mint leaves and hibiscus syrup in a wine glass
Add ice, prosecco and orange bitters to build in glass
Top with edible flower

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Sunriver Resort, A Destination Hotel (Sunriver, OR)
Pomegranate Sparkler

1 ¾ oz. Vodka
3 oz. Champagne or Sparkling Wine
1 oz. Pomegranate juice
Fresh thyme
Sugar
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Rim glass with sugar and fill with ice
Combine vodka and pomegranate juice
Top with Champagne or Sparkling wine
Garnish with fresh thyme

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La Cantera Resort & Spa, A Destination Hotel (San Antonio, TX)

.75 oz Grapefruit Stock
.75 oz Grapefruit/Lemon Oleo
1 oz Aperol
1 oz Moet Ice Rose
2 oz Topo Chico Sparkling Mineral Water- can substitute original, lemon or Grapefruit depending personal preference
Build in an old-fashioned glass, pack with small cubed ice, garnish with a citrus trio

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Vail Residences at Hotel Talisa (Vail, CO)
The Hugo

3 cl. of elderflower syrup
7 cl. of champagne
2 cl. of sparkling mineral water
Some leaves of mint
Slice of lime

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Manor Vail Lodge, A Destination Hotel (Vail, CO)
Black & Blue Spritzer

1 oz. infused Blackberry Blueberry Vodka
1 half freshly squeezed lemon
1 split Mionetto Prosecco
Blackberry Basil Garnish

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Motif Seattle, A Destination Hotel (Seattle, WA)
The St. Germain Cocktail

1.5 ounces St. Germain
2 ounces sparkling water
2 ounces sparkling wine
Served over ice in a Collins glass with a lemon twist

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The Embassy Row Hotel, A Destination Hotel (Washington, DC)
Underground Roses

8 ounces of Bombay
Ounce and half of Aperol
Ounce of Grapefruit Juice
Half ounce of Fennel Syrup
Orange and Grapefruit bitters (2 dashes of each)
1/4 oz of lime juice
Add ice and shake
A small bit of rose water, swirl in glass, put in mixture
Add ice and Pour into 16 oz. wine glass
Top with Chandon Rose Sparkling Wine

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