Crystal’s Cocktails Get a Fresh Twist in Makeover
November 28, 2007
Crystal Cruises is now offering cocktails with a taste of fresh mango, muddled raspberries and the spicy zest of ginger. 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, made with Maker’s Mark whiskey, Grand Marnier, fresh peach puree, fresh orange juice and fresh lemon sour; the Mango Caiparoska, made with Chopin vodka and fresh mango muddled with simple syrup; the Sakeberry Martini, made with Nobu sake, fresh raspberries, fresh lime juice, simple syrup and Chambord; and the Smooth Ginger, made with Mount Gay Rum, fresh lime juice, Galliano, ginger ale, Angostura bitters and fresh ginger.
Abou-Ganim is renowned for creating the cocktail experience at the Bellagio in Las Vegas and is also 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 personality and cocktail-mixing talents garnered 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. The new bar menus will be introduced aboard Crystal Symphony and Crystal Serenity in January.