The Art of Business Travel | Zeta Bar Ups the Cocktail Ante

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In the ultimate culinary fusion, executive chef Kruno Velican and Zeta Bar head bartender Christian Comparone have joined forces to create a series of artisanal ‘farm-to-glass’ speciality cocktails good enough to eat. Blending kitchen with bar, and perfect for impressing those important corporate clients, these new concoctions highlight fresh produce, sophisticated cooking techniques and Hilton’s passion for creativity

Zeta Bar’s Culinary Cocktail menu takes a similar format to that of a typical dining menu, with Brunch and Entrée sections offering aperitif-style light bodied cocktails that awaken the taste buds, while Main libations are full-bodied cocktails with savoury infusions, and Dessert drinks are sweet refreshing digestives with fruit and creamy infusions.

Guests can craft their own experience from the a la carte menu or select from one of Zeta Bar’s signature two or three-course set menus, served with individual food pairings.

Sweet and salty, the Movie Nightexperience brings all your favourite cinema flavours together. The two-course menu features the Pisco Pop cocktail made with popcorn syrup, Coca-Cola foam and vanilla salt, served in a champagne flute; followed by a Coconut Grenade. In true theatre style this creamy concoction, made with banana-infused rum, coconut cream and chocolate bitter, comes served in a coconut shell with dry ice for added entertainment. As for the food pairing, guests are served a vanilla and chilli choco pop ice-cream alongside the cocktails, further enhancing their cinematic experience.

On the opposite end of the spectrum, for lovers of savoury and spice, there is the Plantationexperience. This two-course vegan menu features Rama Caliente, a spiced curry-inspired cocktail made with jalapeno-infused tequila sake, Thai basil syrup and coconut curry, which is balanced out by the Pearfection, a sweet and soothing cocktail of cognac, spiced rum and chocolate liquor served with a fresh pear soaked in chardonnay reduction. These cocktails come accompanied by puffed rice and nashi pear and toasted hazelnut.

Other feature menus include the Zeta Fusion, a two-course menu featuring an intricate combination of savoury, sour and smoky flavours that bring with them the taste of a barbecue; Grandma’s Kitchen, flavours, smells and aromas served over three-courses that ignite childhood memories of Sunday roasts at Grandma’s house; and Mare Nostrum, a Mediterranean-inspired three-course menu featuring a deliciously rich La Carbonara cocktail with rye infused bacon as the main attraction