What’s Hot: Edible Cocktails at the World’s Best Hotel Bars

July 15th, 2008, by Mary Winston Nicklin

What’s Hot: Edible Cocktails at the World’s Best Hotel Bars

Edible cocktails are all the rage. The barman at the Plaza Athenee in Paris makes a mean ice-cream cocktail. And Bar Nineteen 12 at the Beverly Hills Hotel serves solid gourmet shots like the blueberry martini, pear martini, and B-52 (made with Kahlúa, Baileys and Grand Marnier.) Let’s not forget the three different types of sorbet cocktails: pomegranate mojito, grapefruit margarita, and lavender pear martini– best eaten with a spoon. Now the brand new Regent Bal Harbour has introduced cocktails for dessert. Executive Chef Gerdy Rodriguez of 1Bleu has created some delightful concoctions like the Pina Colada of dark rum gelée, pineapple granite and coconut foam, and the Cosmopolitan of vodka gelée, orange sorbet, cranberry cloud and lime zest. Mmmm.