Fresh mango, muddled raspberries and the spicy zest of ginger are infusing Crystal’s cocktails with a host of fresh flavors. The luxury line has teamed up with celebrated “Modern Mixologist” Tony Abou-Ganim to completely remake its bar menus to feature only fresh ingredients, premium liquors, inventive combinations and a signature drink designed to complement the mood of different lounges.
Joining classic cocktails are such specialty drinks as the:
- Bow Thruster – Maker’s Mark whiskey, Grand Marnier, fresh peach puree, fresh orange juice and fresh lemon sour
- Mango Caiparoska – Chopin vodka, fresh mango muddled with simple syrup
- Sakeberry Martini – Nobu sake, fresh raspberries, fresh lime juice, simple syrup and Chambord
- Smooth Ginger – Mount Gay Rum, fresh lime juice, Galliano, ginger ale, Angostura bitters and fresh ginger
Modern Mixologist Tony Abou-Ganim is renowned for creating the cocktail experience at the Bellagio in Las Vegas and featured on the Fine Living Network program “Raising the Bar: America’s Best Bar Chefs.” He first dazzled Crystal guests aboard a Wine & Food Festival cruise where his engaging personality and cocktail mixing talents made him an instant favorite, garnering higher ratings than any other lecturer on the voyage.
Key to the program was Abou-Ganim’s involvement in furthering the training of Crystal’s bartenders. Embracing the term “chef,” Abou-Ganim uses phrases such as “massage the mint” and “let your ingredients get acquainted,” techniques, philosophies and passions he imparted to Crystal bartenders, teaching them to engage and entertain guests as well as serve.
The new bar menus will be introduced aboard Crystal Symphony and Crystal Serenity in January 2008.
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