Fairmont Plays Up 19th Hole

By Derek Gale, Senior Associate Editor -- Hotels, 4/23/2008 11:04:00 AM

Fairmont Hotels & Resorts across North America are offering cocktail connoisseurs and golf enthusiasts traversing the continent the chance to sample a fresh roster of ritzy cocktails inspired by the brand’s golf holes.

As part of a larger spirits program being undertaken by the brand, aimed at restoring the art of the cocktail, the exclusive new menu, available from May though October, blends premium spirits with fresh juices and herbs.

Examples include the Devil’s Spruce—a blend of Belvedere Cytrus, fresh-squeezed lime juice, mint and a pinch of juniper—inspired by The Fairmont Banff Springs’ Devil’s Cauldron, the fourth hole on the resort’s Stanley Thompson-designed course.

Another is the Mayakoba Colada, blended to reflect the unique attributes of The Reef, a razor thin par 3 at the Greg Norman-designed El Camaleón at the Fairmont Mayakoba.

And then there’s the Turnberry Mojito (recipe below)—a blend of 10 Cane rum, fresh pineapple and mint—inspired by the backdrop of the 18th hole at The Fairmont Turnberry Isle Resort & Club in Miami.

The Turnberry Mojito

5 chunks fresh pineapple
Loose half pint full of mint
1 ½ oz  10 Cane rum
½ oz  Navan vanilla liqueur
¾ oz  Freshly squeezed lime juice
¾ oz  Simple syrup
1 oz.  Soda water
Fresh pineapple wedge, for garnish
Long mint sprig, for garnish

Preparation: In a highball glass, muddle the lime juice and simple syrup with the mint leaves and fresh pineapple. Add the 10 Cane rum and Navan. Top with crushed ice and stir. Garnish with fresh pineapple wedge and long mint sprig.