Holland America Line is shaking things up with their new and exclusive craft cocktail menu, created in partnership with the “King Cocktail” himself — Mixologist Dale Degroff.
A Mixologist Movement
If you’ve been anywhere even remotely trendy lately, you’ll notice the rising popularity of “crafted cocktails:” libations that are meant to involve all the senses. And, from eclectic, fog-covered drinks to torched garnishments, Dale Degroff and Holland America’s new menu is no stranger to the alluring movement. In fact, according to the line, the menu is meant to be an embodiment of HAL’s dedication to being in the “forefront of food and beverage trends.”
Dale Degroff has actually been innovating HAL’s drink offerings since 2016 and — if you don’t know who he is — he comes with quite the resume. Not only is he the founding President of the Museum of the American Cocktail, but he is also a James Beard Who’s Who of Food & Beverage in America Inductee. Needless to say, the guy knows what he’s doing.
What’s On The Menu
So, what interesting drinks will you find on your next cruise?
- Foggy Boulevardier:Â As impressive as it is delicious, this eclectic drink has a mysterious vibe thanks to its smoky presentation. This twist on a Boulevardier will be served in the Ocean Bar and feature Ratafia, a wine-based cherry liquor from Italy.
- Alliance: An original drink by DeGroff and Tony Abou-Ganim, an industry veteran and author of The Modern Mixologist: Contemporary Classic Cocktails. The Alliance was created for the Trade Board of Peru to feature the unique Peruvian brandy, pisco.
- Flor de Jerez: Created by Joaquin Simó at the famous Death & Co. craft cocktail bar in New York City.
- Oaxaca Old Fashioned: Phil Ward is an alumnus of both Death & Co. and Pegu Club, bars that defined the recent craft cocktail movement in New York City. He created this classic Old Fashioned variation that features agave spirits in place of whiskey.
- Penicillin: This is one of the rare, successful cocktails based on malt scotch whiskey. Australian bartender Sam Ross paired an Islay whiskey and a blended scotch with honey, lemon, and ginger and created a modern classic.
- Red Hook: Enzo Enrico began as a barback at Milk & Honey in London and then moved to bartending at Milk & Honey, New York City. This is Enrico’s tribute to New York’s Red Hook neighborhood made famous by the 1954 classic movie On the Waterfront.
- Strange Brew: This unusual combination of a hoppy IPA brew, gin and pineapple was created by bartender Thomas Waugh at Death & Co in New York. Waugh is also director of bar operations at Major Food Group.
Do you enjoy sipping on a trendy, crafted libation? Which of these creations looks most enticing to you?Â
