Summer of Spritz

The Summer of Spritz | 2020

Like the fizzy bubbles of our favorite cocktails, we're looking up to good times and the buzz of summer. Enjoy the optimistic sparkle of spritz drinks and bright food pairings poolside all season long.

#StayAPartOf summer fun and cool refreshments at Omni Hotels & Resorts.

Have your #SummerOfSpritz #AtTheOmni

Salted Watermelon Highball

Recipe

  • 1.5 oz. Patron Silver Tequila
  • 2/4 oz. Lime juice
  • 1 oz. Finest Call Watermelon Puree
  • 1 oz. Chandon Brut
  • Salt for rim to taste
  • 1 Watermelon slice each

Instructions

  • Rim a glass with lime juice and salt.
  • Fill glass with ice and add all ingredients.
  • Roll ingredients into a mixing tin and back into glass.
  • Garnish and serve.

Lemon Lavender Highball

Recipe

  • 1.5 oz. Deep Eddy Lemon Vodka
  • ¾ oz. Monin Lavender Syrup
  • ¼ oz. Honey syrup
  • 1 each Lemon wheel
  • Top with San Pellegrino Essenza Lemon Zest

Instructions

  • Fill glass with ice and all ingredients.
  • Roll ingredients into a mixing tin and back into glass.
  • Garnish and serve.

Vanilla Coffee Spritzer

Recipe

  • 1 oz. Sailor Jerry Spiced Rum
  • 1 oz. Monin Vanilla Syrup
  • 2 oz. Chilled coffee
  • Top with soda water

Instructions

  • Combine all ingredients in glass with ice.
  • Roll ingredients into a mixing tin and back into glass.
  • Serve.

Watermelon Cucumber Salad

Recipe

  • 5 oz. Watermelon
  • 2 oz. Cucumber, ribbons
  • 2 oz. Jicama, slices
  • 2 oz. Grapefruit vinaigrette*
  • 3 oz. Bok choy

Instructions

  • Using the inner leachves of bok choy as the salad, add watermelon and cucumber ribbons.
  • Garnish with jicama slices.
  • Dress with grapefruit vinaigrette.

Grapefruit Vinaigrette

Recipe

  • 2 tbsp. Honey
  • 2 tsp. Dijon mustard
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • 1 cup Grapefruit juice
  • ½ cup Extra virgin olive oil
  • 2 tsp. Champagne vinegar

Instructions

  • Add all ingredients in to blender and add oil slowly to whisk it up into a smooth dressing.

Lobster Roll

Recipe

  • 6 oz. Fresh lobster
  • 1 Brioche Roll each
  • 0.3 oz. Herbs (tarragon and chives)
  • 2 oz. Three celery slaw
  • 1 oz. Citrus Aioli*
  • 1 oz. Bruinoise Celery, Onion

Instructions

  • Prepare cooked lobster. Ensure to cut lobsters in to bite-sized pieces.
  • Combine citrus aioli with herbs (chopped tarragon and chives) and bruniose celery and onion. Combine with lobster meat.
  • Slice brioche roll in to half. Spread with clarified butter and toast.
  • Serve lobster salad combination within toasted roll.

Citrus Aioli

Combine half cup mayonnaise and the juice and zest of a lemon half.