칵테일과 지속가능성을 결합한 크래프트 온 드래프트 프로그램

Created by Beverage Director, Charles Steadman, our Craft on Draft Program fuses natural ingredients with serving methods designed to lessen our carbon footprint. We sat down with him to get all of the sip-worthy details.

“The draft cocktail program is something I am very proud of. It provides several benefits. First, it utilizes seasonal ingredients from our gardens and local farms. Second, the program provides a sustainable delivery system reducing the amount of waste created behind the bar, ensuring proper recycling and use of our ORCA machine that digests used organic matter. Finally, it creates a consistent cocktail for our guests to enjoy throughout the hotel,” says Steadman.

Served through specialty taps that help reduce waste, seasonal cocktails are created and available at Beachcraft, Tom on Collins, Watr and The Sandbox on a daily basis. One of our current favorites on tap is dubbed  “Sunshine on My Mind,” made with Don Julio Reposado, Fresh Citrus and Pressed Red Apple. 

“Cocktails are created to fit the individual restaurants and bars, as each of them has a different personality that is embodied through mixology,” adds Charles. “At Tom on Collins (our lobby bar) and Beachcraft, both concepts by Chef Tom Colicchio, the cocktails complement the menu’s “farm-to-fork” focus. Offerings are more complex, seasonal and balanced by approachability. At The Sandbox, located poolside, and at Watr on The Rooftop, we have focused on the popularity of the famous Mojito and Margarita.”

Drinks featured in the Craft on Draft Program are made with house-grown and local ingredients, providing guests with an elevated cocktail experience no matter where they choose to sit down and relax.  Garnished with a sustainable mindset and process, this is one cocktail program we hope you will cheers to with us!