Hotel bars, lounges and restaurants are bringing guests all the flavors of fall this Thanksgiving holiday season through traditional foods and beverages as well as ones with a twist.

From lentil loafs to slow-roasted prime rib to oven roasted beets and toasted marshmallow cocktails, hotel food-and-beverage outlets are looking to give guests a variety of options on property and inspiration for what to make at home.

Standout ingredients this season include yellow and orange carrots, maple syrup and pumpkin spice, lentils, mushrooms, goat cheese and green herbs.

For more, click through the slideshow below.

“Fall is my favorite season; Cooking with root vegetables, mixing sweet and savory, roasting and braising all make your home smell like heaven. They also double as décor. I like to keep my table simple and colorful with the farm setting the tone — yellow and orange of carrots, deep hues of these beets and parsnips for a soft touch,” said Canoe Place Inn & Cottages chef Ülfet Ralph.

“The Pumpkin Spice Old Fashioned was created with all the flavors and aromas of fall in mind, while keeping the recipe simple to let each ingredient stand out. It is a very spirit-forward cocktail. I chose Bulleit Bourbon for its bold spicy notes while still being smooth and sweet with the oak and maple flavors coming through. The maple syrup and pumpkin spice liqueur balance out the cocktail, making it subtly sweet and creamy,” said Jessica Christensen, mixologist for Graton’s lounges and bars.

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2 Min Read

October 11, 2022 09:10 AM

Hotel Bars Serve Autumn In a Glass, and the Flavors Aren't All Pumpkin Spice

Hotel bars across the U.S. are serving up autumn-inspired cocktails, with ingredients such as crushed graham crackers, cinnamon simple syrup, apple brandy and blue corn whiskey.

Dana Miller

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“Build, stir, don’t shake, and pour over a big cube. Toast your marshmallow over a gas stove or broil in the oven until the tops are toasted golden brown. Glass is garnished with a chocolate graham cracker rim and a toasted marshmallow. The drink is reminiscent of sitting by the campfire with whiskey as the flame. There’s nothing like sipping this delectable drink by the glow of the cozy and iconic 36-foot fireplaces at The Omni Grove Park Inn. Our guests are always happy to smell the marshmallow toasting along with the sweet smell of gingerbread that surrounds the Inn at every turn during the holiday season,” said Jason Wickler, general manager at The Omni Grove Park Inn.

“You don’t need meat to make a dish that’s hearty, filling, healthy and perfect for Thanksgiving. This vegan dish pairs well with traditional sides like mashed potatoes, gravy and cranberry sauce. Leftover cans be used to make meatloaf sandwiches. It can do it all!” said chef Meredith Haaz at The Ranch Malibu.

“This drink is inspired by a futurist cocktail [creator] that paired their cocktail with chocolate and Parmesan cheese. Our bartender Patrick took his inspiration and decided to infuse the cocoa nib in the Campari to round out those bitter edges and really highlight those subtle orange and chocolate notes. With Nebbiolo wine being the main base of this cocktail, it adds warmth, complexity and spiced notes, and the garnish of the salty Parmesan cheese has the drinker going back in for more. The drink is perfect to pair at the Thanksgiving dinner with the main star, turkey or could be sipped on before or after the meal,” said Jeneé Craver, director of outlets, The Gwen.

“The mushroom stuffing is a fantastic addition to our Thanksgiving menu here at the Conrad. It brings together the beautiful flavors of the holiday, like sage and mushroom, and adds a velvety element with the base of croissant that brings a bit of a luxurious feel to the meal. Whereas most traditional stuffings use regular bread, the richness of the buttery croissant sort of melds together all of the flavors in a nice stuffing dish that just fits perfectly with our overall Thanksgiving meal,” said Ria Montes, chef de cuisine at Conrad Washington, DC’s Estuary.

“We feel that offering a limited menu during our holiday seating gives the most opportunity to enjoy the dining experience with family in a comfortable atmosphere. We stay away from offering turkey, keeping with what we know best: Steak! Our slow-roasted prime rib is a great addition to anyone’s Thanksgiving meal and is accompanied with classic stuffing, mashed potatoes gravy and our signature carrot which is reminiscent of candied yams,” said Justin Huntington, executive chef, Bob’s Steak & Chop House at Omni La Costa Resort & Spa.

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