Last Call

Hol­land Amer­ica Line has been ex­plor­ing Alaska for more than 70 years. Lucky for cruis­ers, that also means pay­ing tribute to the state’s culi­nary and bev­er­age spe­cial­ties, in­clud­ing with a spe­cial cock­tail called Blue Ice, cre­ated by master mixol­o­gist Dal

Porthole Cruise Magazine - - What’s Inside -

Cel­e­brate Alaska with a spe­cialty cock­tail aboard Hol­land Amer­ica Line.

Meet the Master

DeGroff (aka “King Cock­tail”) de­vel­oped his skills, tech­niques, and tal­ent dur­ing three decades of tend­ing bar at prom­i­nent es­tab­lish­ments, most no­tably New York’s iconic Rainbow Room. He re­ceived the James Beard Award for Wine & Spir­its, was in­ducted into the James Beard Who’s Who of Food and Bev­er­age in Amer­ica in 2015, and has au­thored The Es­sen­tial

Cock­tail and The Craft of the Cock­tail. He’s also a part­ner in the Bev­er­age Al­co­hol Re­source bar-train­ing pro­gram, found­ing pres­i­dent of the Mu­seum of the Amer­i­can Cock­tail, and pro­ducer of his own Dale DeGroff’s Aro­matic Bit­ters brand, which he de­vel­oped with renowned ab­sinthe dis­tiller Ted Breaux.

A Per­fect Pair­ing

In Jan­uary 2016, Hol­land Amer­ica Line part­nered with DeGroff to cre­ate a menu of unique li­ba­tions to show­case art­fully pre­pared clas­sics and unique orig­i­nals in­clud­ing the Gallery Gim­let, Hem­ing­way Daiquiri, Yuzu Mar­garita, The Ritz Cock­tail, Whiskey and Joe, Another Shade of Grey­hound, and a "Slightly Less Than Per­fect" Per­fect Man­hat­tan, many with a sto­ried past. To­day, the drinks are served in ship­board bars and lounges fleetwide in­clud­ing Ocean Bar, Ex­plorer’s Lounge, Crow’s Nest, Ta­marind Bar, and the Lido pool bar. DeGroff also over­sees staff train­ing to en­sure his sig­na­ture cock­tails are crafted to per­fec­tion.

Mix It Up

Try it on board while cruis­ing the wa­ters of Alaska — or try it at home.

BLUE ICE

1.5 oz. Mi­ami Club White Rum

1 oz. John D. Tay­lor Vel­vet

Faler­num Liqueur

0.5 oz. Marie Brizard Blue Cu­ra­cao 0.5 oz. Dolin Dry Ver­mouth

0.5 oz. Fresh Pineap­ple Juice Dash Bit­ter Truth Or­ange bit­ters

Shake all of the in­gre­di­ents well with ice and strain into a coupe glass. Gar­nish with a pineap­ple leaf and a mint leaf.

Newspapers in English

Newspapers from International

© PressReader. All rights reserved.