Kimpton Crafts Cocktails in Living Coral, Pantone Color of 2019
Kimpton Hotels + Restaurants already has lined up cocktails intended to harness the power of the Pantone Color of the Year.
"For 20 years, Pantone’s Color of the Year has influenced product development and purchasing decisions in multiple industries, including fashion, home furnishings, and industrial design, as well as product, packaging, and graphic design," the Pantone site explains. "The Color of the Year selection process requires thoughtful consideration and trend analysis. To arrive at the selection each year, Pantone’s color experts at the Pantone Color Institute comb the world looking for new color influences. This can include the entertainment industry and films in production, traveling art collections and new artists, fashion, all areas of design, popular travel destinations, as well as new lifestyles, playstyles, and socio-economic conditions. Influences may also stem from new technologies, materials, textures, and effects that impact color, relevant social media platforms and even upcoming sporting events that capture worldwide attention."
The 2019 color is Living Coral, and here's what Kimpton has planned:
From bartender John Walter, Outlier (Kimpton Hotel Monaco Seattle)
- 6 oz plain togurt
- 2 oz Cappelletti Liqueur
- 0.75 oz Luxardo Maraschino Liqueur
- 0.25 oz simple syrup
- 5 dashes Peychaud’s Bitters
- 1 pinch of salt
Combine all ingredients in a mixing tin with ice and shake. Strain into a champagne flute. Dust with a pinch of vadouvan curry powder.
From bartender Cheston Overman, Bookstore Bar & Café (Kimpton Alexis Hotel, Seattle)
- 1 oz cinnamon infused casa noble tequila
- 0.25 oz Cynar
- 0.25 oz Campari
- 1 oz pineapple juice
- 0.5 lime juice
- 0.5 oz agave syrup
Shaken and served up in a coupe glass with a lime peel garnish.
From Bacchus Bar (Kimpton Hotel Vintage, Portland, Oregon)
- 1 oz gin (Aviation recommended)
- 1 oz simple syrup
- 0.75 oz grapefruit juice
- 0.75 oz lime juice
- Three dashes Peychaud’s bitters
- 2-3 oz dry prosecco
Combine first four ingredients; shake and then strain into a flute. Top with a Prosecco float and bitters.
From Lead bartender, Chris Burmeister, Citizen Rail (next to Kimpton Hotel Born, Denver, Colorado)
- 1 oz. mezcal
- 1 oz. gran clasico
- 0.5 oz amontillado sherry
- 0.5 oz carpano antica
Stir, strain and serve up in a coupe.
From lead bartender Brendan Ambrose, Firefly (Kimpton Hotel Madera, Washington, D.C.)
- 2 oz Basil Hayden
- 1 oz Fresh-pressed Blood Orange
- 0.5 oz Yuzu juice
- 0.25 oz Simple Syrup
- 5 Muddle Hops
- 2 oz House-made Verbena Sorbet
Mix ingredients in shaker with ice, strain into rocks glass, add ice, and garnish with dehydrated blood orange. Flower garnish optional.