Hyatt launches new drinks for Christmas

Hyatt Regency Trinidad recently launched two new drinks that will soon appear on its drinks menu and which may just be that special something you’re looking for.

At a special tasting held at the hotel on October 28, members of the media were treated to the Pineapple Paradise, made with Absolut’s Elyx and blended with fresh cut cumbers and pineapple purchased from local suppliers, creating a drink defined as having, “awesome flavour.” Absolut Elyx, according to www.absolut.com, is distilled in a 1921 rectification [the process of refining or distilling a substance by distillation] known as column 51, made entirely of copper.

The drink was made by using Absoulte Elyx as a base. The glasses were then filled with ice, cucumbers and pineapple and stirred together.

It was served-after it was left to marinate for a while-in copper pineapple shakers.

And no Trinbagonian Christmas would be complete without sorrel. And at the Hyatt Regency this season the Sorrel Mojito is there to be had. This recipe puts a special twist on the original mojito usually made of white rum, sugar, lime juice, soda water and mint.

One Hyatt Rengency’s mixologists, Anthony Sturge, mixed Barcardi Rum with the mint and sorrel. Sturge used fresh sorrel to prepare the drink and he ‘bruised’ the fruits together to bring, “the flavours out.” Ice was added then the barcardi, sorrel and club soda mixed together. Extra mint leaves were placed to garnish the drink.