DRINK CULTURE

Hyatt Hotels in March began offering small-format cocktails at several properties across the U . S . Ranging in size from 1-½ oz . to 2 oz ., the mini cocktails were designed with hospitality and convenience in mind in that they allow guests to sample one — or several — nips before deciding on a large-format beverage , the company says .

Conversation Kitchen & Bar , the new American restaurant located at Hyatt ’ s Thompson Seattle hotel , offers three new mini cocktail versions of the classics : a Negroni made with Beefeater gin , Campari and sweet vermouth ; a Vesper with Tanqueray gin , Ketel One vodka and Cocchi Americano ; and a Manhattan with Woodinville rye , sweet vermouth and Angostura bitters . Each mini is priced at $ 8 ; full-size cocktails at Conversation range in price from $ 17 to $ 18 .

Parker ’ s , a jazz lounge at New York ’ s Thompson Central Park hotel , has introduced two signature small-format beverages . Man Baby , priced at $ 12 and inspired by the reason you might need a little afternoon nap during cocktail hour , incorporates Maker ’ s Mark bourbon , Vermouth Volume Primo , Grand Marnier and Angostura bitters . Daiq Snack , made with Ten To One Caribbean white rum , lime and simple syrup , is priced at $ 10 . Fullsize cocktails at Parker ’ s range from $ 22 to $ 30 .

In addition to serving as a beverage “ amuse bouche ,” Hyatt believes the mini drink option also helps to eliminate the fear of buyer ’ s remorse or overindulging . The company in 2021 had expanded its Zero Proof , Zero Judgment beverage program to bring dedicated no-alcohol drinks to several of its U . S . hotel brands .

What ’ s more , small-format cocktails can serve as a palate awakener ahead of Happy Hour , a big meal or wine pairing , and allow guests to fully personalize their beverage experience . B-Side , a hidden speakeasy in Hyatt ’ s Revival Baltimore , serves up two craft mini cocktails to bring guests a small taste of what ’ s to come at the spirit-forward micro-bar .

The Gin on the Fly is made with Hendrick ’ s Gin , Chareau aloe liqueur and Dolin Blanc vermouth ; and Whiskey on the Fly features Monkey Shoulder Scotch , Lustau PX sherry and Peychaud ’ s bitters .

CREDIT : REVIVAL / THOMPSON SEATTLE / THOMPSON CENTRAL PARK

MEET THE MIXOLOGIST :

Carisa Brooks is the bar supervisor at Pennyroyal in Seattle , a European-style bar in the Kimpton Palladian Hotel .

What was your first job in the beverage or hospitality industry ? My first job in the hospitality industry was as a host . It was a great , hands-on way to learn how restaurants operate .

What is your favorite spirit to work with at the moment ? As the weather begins to warm up in Seattle , I ’ m currently on a gin kick . The spirit is so versatile and fun to work with , allowing for lots of creativity with cocktails .

What is the focus or specialty of the beverage program at your bar ? At Pennyroyal , we are focused on using fresh , seasonal ingredients to develop fun cocktails that are unique , yet still approachable .

What drinks do you see guests enjoying or asking for these days ? Currently , an Old Fashioned seems to be the most common “ go-to ” drink for guests . I welcome it , as I enjoy introducing guests to new whiskeys or alternate variations of the drink so they can enjoy something familiar , but with a new twist .

What ’ s your current go-to cocktail or beverage ? I ’ m currently enjoying a Daiquiri with rhum agricole or a Sazerac .

Would you share a recipe for one of the most popular at your bar , or one of your favorite drinks ? Here ’ s one for the She ’ s So Fine , a gin-based , sour-style drink .

SHE ’ S SO FINE

1 ½ oz . Hendrick ’ s gin ¾ oz . Shiso syrup * ¾ oz . Lemon 1 Egg white

Combine all ingredients in a tin . Dry shake ( no ice ), then wet shake . Double strain into a coupe glass .

* For Shiso syrup : Combine 1,000 ml . water , 1,000 mg . sugar and bring to boil . Remove from heat and add 25 shiso leaves . Let steep for 2 ½ hours , then strain .

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