The Ritz-Carlton, Philadelphia
Ten Arts by Eric Ripert
“Green Tea White Chocolate Martini”
Created by Steven Diaz

Ingredients:
2 oz. green tea mint infused Godiva White
2 oz. vanilla vodka
1 oz. white crème de cocoa
House made green tea mint simple syrup

Procedure:
Swirl the green tea syrup and green tea mint infused Godiva White around a martini glass and add vanilla vodka, white crème de cocoa garnish it with a strip of white chocolate.

The Ritz-Carlton Georgetown, Washington, D.C.
Degrees Bar & Lounge
“The Sparkling Melange”
Created by Christine Moore

Ingredients:
Veuve Clicquot Champagne
St Germain Elderflower liquer (from France)

Procedure:
Mix and serve up in champagne flute.

The Ritz-Carlton, Washington, D.C.
Westend Bistro by Eric Ripert
“Sparkler of the House”
Created by General Manager Amy Troutmiller

Ingredients:
1 oz. of persimmon puree
3 dashes of cinnamon bitters in a flute
Prosecco

Procedure:
Add persimmon puree and 3 dashes of cinnamon bitters in a champagne flute glass.  Fill glass with Prosecco.

The Ritz-Carlton, San Juan
“Midnight Martini”
Created by Melissa Rivera

Ingredients:
½ oz. crème de cassis
1 oz. cream of coconut
2 oz. Sky vodka

Procedure:
Before mixing all the ingredients, rim the martini glass with coconut flakes to resemble stars.  Add ingredients to mixing glass, and strain and serve in martini glass.

“New Year’s Toast on a Cloudy Sky”

Ingredients:
½ oz. vanilla ice cream base
1 oz. orange juice
4 oz. ginger ale

Procedure:
Add ingredients to and shake lightly.  Pour over a pilsner glass and garnish with slices of star fruit for a perfect Caribbean flourish.

The Ritz-Carlton, Beijing Financial Street
“Asian Mao-Tai”
Created by bartender Jessica Yuan

Ingredients:
1 ½ oz. herbal Maotai
½ oz. Aperol
¼ oz. orange juice
¼ oz. syrup.

Procedure:
The trick to this Chinese drink is infusing Chinese liquor, or baiju, with local flowering herbs. Then add to a freshly pressed whole orange with the aromatic bite of Aperol, stirred with ice cubes into a glass.

The Ritz-Carlton Powerscourt, Ireland
Sugar Loaf Lounge
“The Celt Cocktail”
Created by bartender Kevin Bunick

Ingredients:
2 oz. Bushmills Irish Whiskey
¾ oz. Irish Mist Liquor
1 ¼ oz. apple juice
l fresh apple
½ vanilla pod

Procedure:
Place apple and vanilla in the shaker and mix.  Add whiskey, Irish mist, and apple juice and shake vigorously. Serve up in a martini glass poured through a double strainer. Top off with apple cider and garnish with sliced fresh apple.
The Ritz-Carlton, Moscow
O2 Bar
“Snegurochka’s Winter Passion”
Created by senior bartender Artiom Emelstein

Ingredients:
2 oz. Mandarin vodka
1 oz. Bombay Sapphire
½ oz. Martini Gold
½ oz. 02 thyme syrup.

Procedure:
Pour, stir and strain all ingredients into a chilled martini glass and top off with a Mandarin orange.
The Ritz-Carlton, Bachelor Gulch
Spago by Wolfgang Puck
“The Ritz 75”
Created by bartender and local celebrity Scotty Moises

Ingredients:
2 oz. organic Colorado Cap Rock gin
¼ oz. lemon juice
l/8 oz. simple syrup with ice

Procedure:
Shake and strain into a champagne flute, top with The Ritz-Carlton champagne, and garnish with a lemon twist.

“Homemade Hot Cocoa”

Ingredients:
1 oz. vanilla vodka
l oz. Grand Marnier

Procedure:
Mix together and top off with baby marshmallows

The Ritz-Carlton, Atlanta
“Black Eyed Pea Cocktail”

Ingredients:
2 oz. Absolut Black Vodka
1 oz. dark chocolate liqueur
Drop of dark chocolate

Procedure:
Shake all ingredients with ice and strain into a chilled martini glass. Place a drop of dark chocolate in the middle of a glass.  For the final Southern touch, garnish with five black eyed peas on a cocktail stick.

“Pecan Pie Martini”

Ingredients:
1 oz. Captain Morgan special rum
¾ oz. Castnes peanut liqueur
½ oz. Amaretto
½ oz. Godiva Chocolate Liqueur
½ oz. Godiva caramel liqueur
1 oz. cream.

Procedure:
Shake all ingredients with ice and strain into chilled martini glass. Garnish with candied pecans and rimmed with sweet toasted pecan crusts.