When Roger Taylor, VP of food and beverage at Columbia Sussex, set out to develop new cocktail menus for the company’s 82 hotels and 14 casinos, several ideas took shape.

“We wanted to use full-color photography of signature cocktails to entice our guests and get them excited enough to try something different,” says Taylor. “Knowing that small plates, or tapas, are still very popular, I thought we’d combine each signature drink with a small dish, and I think this combination will be a discernable point of difference from our competitors.” After months of experimentation, planning, and production (with Cleveland Menu Printing, Inc.), the new menus culminated in glossy, full-color spreads of six cocktails, their recipes, and nosh combinations.

“The cocktail glasses and their accoutrements are all served on white rectangular serving dishes resembling trays. We wanted to make the presentation very special to enhance the guest’s experience,” Taylor says. “We’ve also developed two different menus—one for our casinos, and one for the hotels. The only difference is that the menu version for the casinos features a Classic Level Martini, which comes with caviar.”

Both menu layouts kick off with the Spiced Bloody Mary, made with Absolut vodka blended with Finest Call Loaded Bloody Mary mix. A miniature bottle of TABASCO® sauce sits on the tray beside the cocktail, and a skewer of shrimp alternating with cherry tomatoes is propped on a small white bowl.

“The contrast between the red and white on the plate is eye-catching,” Taylor adds. Page two is where the casino/hotel disparity comes in. The hotel version of the menu showcases the Classic Martini, made with Ketel One vodka and Cinzano dry vermouth and served with the shaker and three large olives stuffed with blue cheese. The casino layout features the Classic Level Martini, featuring Level vodka and Cinzano dry vermouth, topped with the blue cheese-stuffed olives. It’s accompanied by fresh caviar, egg, onion, and crackers.

Next up, the Fresh Squeezed Margarita—a blend of Patrón Silver tequila, Cointreau orange liqueur, fresh lime juice, and a float of Grand Marnier—comes with special cilantro-spiced tortilla chips and salsa.

“The following page features our Classic Mojito,” Taylor says. “This is a refreshing combination of Mount Gay rum with muddled fresh mint, lime, and sugar, topped with soda water. It’s paired with the cilantro chips and salsa as well.”

For chocolate lovers, the menus feature the Chocolate Martini, a sweet concoction of Stolichnaya vodka, Baileys mint chocolate cream liqueur, and dark crème de cacao in a chocolate-lined glass. A bowl of fresh strawberries and chocolate dipping sauce served in a cup made of chocolate complete the confectionery combo.

How much will guests spend to spoil themselves with these pleasing pairings? Columbia Sussex made very reasonable price recommendations ($8.50 to $14.50) to their properties, with allowances for departures based on markets.

“The goal is that guests will flip through the menus and see such beautifully presented and tempting choices that they’re not going to be thinking of their wallets,” Taylor says. “They’ll be too busy deciding if they’re in a mojito or margarita mood.”