I just earned a new degree – well maybe just a designation – and have the paper to prove it. The Alfond Inn’s Food & Beverage Manager Alicia Kuhlmann invited a few guests to witness her bartenders, Alex Tsintzas and Sarah Zapata, concocting some curated and signature cocktails, including the new Saturday and Sunday Brunch “Punch Bowls.” After participating in the prep, I was presented with the “Alfond Inn Master of Mixology” certification – Mom would be so proud! Here are just a few of the delicious sippers you can make on your own or order at the Hamilton’s Kitchen bar.
The Classic Ford includes Ford’s gin, cucumber water, lemon juice, cilantro syrup and Prosecco. Brunch Punch is made with Nolet’s gin, lavender syrup, lemon juice, Prosecco, orange pekoe black tea and soda water garnished with edible flowers. And in a throwback to the original Langford Hotel, there is The Safari Room mixed with Del Maguey Vida mezcal, Grand Marnier, honey-pineapple habanero syrup (made in-house), lime juice and pineapple juice garnished with a grapefruit twist. Cheers!
– Christi
