The Plaza Hotel’s Palm Court Launches Custom Cocktails and Dessert Pairing

New York City denizens and tourist alike are well aware of the The Plaza Hotel‘s afternoon tea service. Held, at the hotel’s famed Palm Court, the tea service is well renown for its glamour and luxury experience and this summer the venue is expending its “tea” service to include well-crafted cocktails. The iconic hotel teamed with NOLET’s Gin to offer customers two cocktails each of which is paired with a custom dessert. The cocktails along with the dessert, draw inspiration from the botanicals found in Nolet’s Gin– such as juniper (naturally), raspberry, and peach. And, they are found below to recreate your own version.

The pairing is available now through Labor Day. Additionally, guests to the Palm Court can will also have access to the NOLET’s Martini Cart, a bar cart reminiscing of the 1920’s flapper area, which serves gin martinis made-to-order tableside.

James’ Peachtree Fizz + Palm Court Summer Verrine

2 oz. NOLET’S Silver Gin
1 oz. Peach Puree
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 Fresh Egg White
1 dash Fee’s Peach Bitters
1 oz. Fever Tree Club Soda

Directions: Add all ingredients except the club soda into a shaker and vigorously dry shake. Add 4/5 ice cubes and shake, shake and shake some more till you have a nice creamy froth. Double strain ingredients into a highball and top with club soda. Garnish with peach wedge.
*Paired with the Palm Court Summer Verrine, a Peach and verbena tea sorbet, raspberry and rose compote, ginger crumble, peach flower, crystalized rose petals, pink grapefruit pearls, juniper pound cake.  

Gin Blush + Hibiscus/Violet Vacherin

2 oz. NOLET’S Silver Gin
1 oz. Chambord
1 oz. Raspberry Puree
1/2 oz. Lemon Juice

Directions Shake all ingredients with ice, strain and serve in champagne flute or coupe glass and garnish with a raspberry.
*Paired with the Hibiscus/Violet Vacherin, a Lychee and Rose Ice-cream, Raspberry and Rose Coulis, Coconut Cream Gelee, Violet Chantilly, Crystalized Flowers, blackcurrant peals, juniper pound cake.