With the popularity of low-ABV and non-alcoholic cocktails on the rise in recent years, Hilton is pioneering a new beverage program that will feature “Spirited” and “Free-Spirited” cocktails.
Tempo by Hilton, the corporation’s newest lifestyle brand, will feature a menu of these hand-crafted cocktails. “Each beverage is a contemporary take on a classic recipe, with the “Spirited” selections highlighting refined, well-balanced drinks containing alcohol; the “Free-Spirited” selections mirror the “Spirited” cocktails in every way—presentation, flavor profile, mouthfeel, and sophistication—but made without alcohol,” explained Adam Crocini, Senior Vice President, Global Head of Food and Beverage Brands at Hilton. Crocini currently oversees the strategy, development, and innovation for Hilton’s Food and Beverage experiences across the company’s portfolio of 22 world-class brands.
Hilton is spearheading the movement towards providing a well-rounded guest experience by adding the alcoholic and non-alcoholic cocktail options. “The Tempo by Hilton brand gives equal billing to “Spirited” and “Free-Spirited” cocktails alike and has developed recipes that allow guests to enjoy their cocktail experience in the same way, regardless of alcohol preference.” Crocini offers some tricks and tips to creating popular low and free-spirited options: “Devise a drink that is reminiscent of a classic cocktail traditionally made with alcohol – think Margarita, Paloma or Cosmopolitan.
A guest that opts to abstain from alcohol wants a well-crafted cocktail, one that has clearly been given thought. At all our bars, we place great importance on house made infusions and syrups, and those elements are essential to low- and free-spirited drinks as well. The fewer the ingredients in a drink, the more each component must shine. Finally, don’t cut corners when it comes to the garnish. Whether you add an ornate herb sprig or a key lime wheel, make sure the garnish is fresh and adheres to the drink’s theme.”
Hilton’s broad clientele across their numerous brands makes their need to appeal to a wide audience paramount, coupled with their desire to exceed expectations of guests when they visit and patronize their hotel bars. “Guests equate hotel bars with higher quality, so do not underestimate your guests’ expectations. No matter what the target demographic of the hotel, every bar should produce high-quality, hand-crafted cocktails. Classics, such as Negronis and Martinis, need to be on point, as they are the most ordered drinks for every operation, but creative offerings tailored to each location is an expectation at this point, as well they should be.”
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Source: Mixology News
