Ritz-Carlton, Beijing’s busy seasonal schedule entertains city escapees
The Ritz-Carlton, Beijing is offering diverse experiences of elegant drinks and exotic cuisines to busy city workers in the heart of Beijing.
Long serving as an oasis for escapees in the very central location of the metropolis, the hotel never ceases to amaze its guests with constant surprises — from stylish cocktails featuring the world’s most prestigious spirits and authentic culinary journeys to some downto-earth summer outdoor BBQ fun.
The Ritz-Carlton, Beijing is offering an indulgent journey into Italy’s culinary heart, Tuscany, with a fourcourse menu featuring black caviar, scallops, black truffle and Tuscan soup, designed by chef Amedeo Ferri, a well-established Italian master chef.
“Ferri has a rich cooking experience and passion for food”, said Patrick Weder, general manager of The Ritz-Carlton, Beijing. “We are delighted to create such a unique culinary journey and to bring true authentic Tuscan flavors for our guests.”
In addition to its Italian culinary journey, from May to June the hotel is bringing back its seasonal festival, 100 Days of Summer Barbecue, in an easy and relaxed outdoor environment, where beer towers and refreshing mojitos will be served.
During the 100 days of celebration, diners can enjoy well-seasoned seafood and spicy churrascos, or let go and dance with the cheerful live band in Asia Bistro’s breezy terrace.
The hotel has also put its heart into the drink menu. Visited by passionate big-name mixologists including John Ng in late March, the hotel chain has been bringing back the real spirit of American premier whiskey in a series of tailormade cocktails.
“We are working on promoting United States whiskey-based cocktail culture to Chinese consumers so they can appreciate it in different ways,” said the visiting cocktail master Ng. “The US is a leading cocktail culture on mixing.
“Tailor-made cocktails are able to reflect how flexible the US whiskey is in term of customer experience. The whiskey is not only about drinking by itself but also can be transformed into hand-craft cocktails.”
In his brief visit to Beijing, Ng showcased six classic cocktail recipes with twists from six flavors of US premium distillery Michter’s, which will be served in the bar until the end of the month.
For example, the rum and vodka in the tropical drink Yellow Submarine was replaced by sour mash whiskey, the smooth liquor featuring outstanding fruity notes of apples and a touch of caramel.
With drops of bitters to balance the overwhelming sweetness and sourness, Ng completed the drink with a slice of dried mango to represent the summer style of the cocktail’s birthplace Miami.
“Different spirits were made by different countries, methods and raw materials. It will be amazing for the local crowd to get to know more about products from different areas, and also the history behind the spirits, and their cultures and lifestyles,” Ng said.
With the premium whiskey, stylish cocktails, fine cigars and hors d’oeuvres, including smoked salmon canapes, grilled oysters, the hotel’s management said it will keep its high serving standards and continue to bring out innovative drinks and top-class live performances in its exclusive gentlemen’s club.