Irving, Texas-based Omni Hotels & Resorts has partnered with five noteworthy mixologists to create regionally inspired cocktails focused on local trends and fresh ingredients.
For its properties in the western United States, Omni worked with San Francisco-based mixologist Duggan McDonnell to produce offerings such as the Shanghai Gimlet, featuring tea vodka, elderflower liqueur, fresh lime juice and freshly cracked black pepper.
For Omni’s Texas hotels, mixologist, author and consultant Kim Hassarud, who also is a native Texan, crafted drinks including the Dr. Woodford Bell, a spiked adult milkshake made with bourbon, vanilla ice cream, Dr. Pepper soda and graham crackers.
For Omni properties in the U.S. Midwest, Adam Seger, formerly with Chicago’s Nacional 27, created cocktails such as Ponche el Patron, a blend of tequila, HUM botanical spirit, citrus juices and smoked tea.
Omni properties in the northeastern United States will serve cocktails by Christy Pope — who worked at New York’s Milk & Honey and Little Branch bars — including the Pear & Rosemary Buck, made with tequila, pear puree and fresh lime juice, muddled with rosemary and topped off with ginger beer.
For Omni’s southeastern U.S. properties, South Florida mixologist Freddy Diaz created the Southern Basil-Berry Smash, a combination of bourbon, sherry and orange liqueur muddled with strawberries, basil and fresh lemon juice.
