Holiday Spirits: Cocktails from Great Northwest Hotels

Bartenders at top hotels are in the business of wowing guests with modern and classic cocktails and serious attention to detail. Here, four hotel mixologists share special holiday cocktail recipes with Northwest Travel Magazine—from Swedish glögg (pronounced “glurg”), meant to warm you on a winter night, to a modern and a classic cocktail, to a whimsical pumpkin pie martini that makes a perfect adult dessert. Start a new tradition at your seasonal party or holiday gathering with one of these recipes from four of the Northwest’s best bartenders.

Hyatt at Olive 8, Urbane Bar, Seattle, Washington

Known as Seattle’s greenest hotel (Hyatt at Olive 8 is the first LEED-certified luxury hotel in the city), it’s only fitting that with all that green we borrow a little red (or pink, actually) from Chris Swindle at the hotel’s Urbane Bar. Swindle shares his recipe for Mountain Blossom, a drink that blends the distinct Northwest flavor of huckleberry vodka from Idaho (distilled with Idaho’s famous potatoes) with a French vodka-based blood orange-mango-passion fruit liqueur. Swindle’s well-thought-out cocktails, often made with Northwest ingredients, evoke the distinctive flavor and essence of place—in this case, a delightful fusion of the Northwest and sunnier climes. What could be more perfect for a holiday toast with friends and family? (;


Northern-Quest-Resort-&-CasinoMountain Blossom
Recipe makes one fruit-kissed cocktail, a perfect holiday or New Year’s treat.

11/2 oz. 44 North Mountain Huckleberry Vodka
3/4 oz. X-Rated Fusion Liqueur
1/2 oz. lime juice
1/2 oz. simple syrup

Pour all ingredients into a cocktail shaker and shake with ice. Strain into a martini glass and garnish with a choice of lemon, lime, blueberry or huckleberry.


Hotel deLuxe, Driftwood Room, Portland, Oregon

The Driftwood Room’s head bartender, Michael Robertson, is particularly adept at interpreting modern versions of historic libations, such as Glögg, one of this stylish and intimate lounge’s holiday offerings. There are many versions of Glögg (or hot spiced wine) from various corners of Europe, but Robertson’s recipe has its roots in 16th-century Sweden, made distinctive by the addition of Krogstad Aquavit (made in Portland).  (;

Northern Quest Resort & Casino, Fireside Lounge, Spokane, Washington

Mixologist Stacey Lyn believes a well-crafted cocktail at the Fireside Lounge is the best way to begin any weekend adventure at the AAA-rated 4 Diamond Northern Quest Resort & Casino. For the holiday season, Stacey recommends her Pumpkin Pie Martini mixed with a splash of friendship and a dash of ambiance. (;


Northern-Quest-Resort-&-Casino-pupkinPumpkin Pie Martini
Recipe serves one for an anytime libation or a tasty adult dessert.

11/4 oz. Absolut Vanilla Vodka
3/4 oz. Bailey’s Irish Cream
3/4 oz. Kahlua
11/4 oz. Pumpkin-flavored Liqueur
Pinch ground cinnamon & nutmeg
Whipped cream
Orange twist (optional)
Cinnamon stick (optional)

Coat the rim of a chilled 10 oz. martini glass with graham cracker or pie crust crumbs. Pour vodka, Irish cream, Kahlua and Pumpkin liqueur into a shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into the glass. Top with whipped cream. Garnish with a sprinkle of ground cinnamon and nutmeg (orange twist and cinnamon stick are optional). Serve immediately.


Rosewood Hotel Georgia, Hawksworth Cocktail Bar, Vancouver, B.C.

Leading the team at Hawksworth Cocktail Bar, Nova Scotia-born Cooper Tardivel’s personal mantra is “you’re only as good as your last drink.” Indeed, in two short years the sophisticated Hawksworth Cocktail Bar in the historic Hotel Georgia has built a reputation as one of Vancouver’s leading cocktail destinations. Tardivel shares his recipe for a brilliant classic cocktail, perfect in front of a crackling fire at home or après ski. (;


HawksworthL’apres Cocktail
Recipe makes one cocktail.

11/2 0z. cinnamon-infused Morin VSOP Calvados
3/4 oz. Taylor Fladgate 10 year old
Tawny Port
3 dashes Scrappy’s Chocolate Bitters

To infuse the Calvados, place 2 cinnamon sticks in an air tight glass container with 26 oz. of Morin VSOP Calvados. Let sit for 24 hours (or to taste). Strain through a coffee filter into a clean glass bottle or container.

Add cinnamon Morin VSOP Calvados, Taylor Fladgate 10 year Tawny Port and Scrappy’s Chocolate bitters in a mixing glass. Add ice and stir to taste (or for about 12 seconds). Strain into a small cocktail coupe. Garnish with an orange twist, and perhaps a cinnamon stick if you’d like to amplify the cinnamon profile.