A Thirsty Thursday Cocktail Created Just for Crystal’s 30th Anniversary
Champagne is an excellent choice for toasting special occasions. Birthdays, graduations, weddings, or our favorites – sail-away moments from the world’s most beautiful ports and formal evenings in the Cove and open decks of your favorite Crystal ship. As we mark Crystal’s 30th Anniversary this week, we’re reflecting on the many, many toast-worthy moments we’ve shared over the years, and those still to come.
And while we do love a glass of good bubbly, our team has created something special for this very special occasion, in case you choose to raise a glass of something a bit stronger. Ross Martin, Crystal’s corporate beverage manager is at it again, this time applying his creativity to combine flavors that each boast long and proud heritages of their own. Culminating in a smooth, pink concoction with a sweet bite and an elegant presentation.
Ladies and gentlemen, the Oceans Three Zero…
1 oz. Crème de Cacao White
1 oz. Lanique Rose Liqueur
1 oz. Gordon’s Gin
1 oz. Aquafaba
Juice of one lemon
Shake hard to create foam, then double strain into a cocktail glass. Garnish with small rose petals to one side.
The Inspiration, by Ross Martin
Though fairly new to the modern cocktail world, Lanique is a 200-year-old recipe, which was popular with the European aristocracy. It disappeared after World War II when trade routes for the rose petals dried up, such as to the Valley of Roses in Bulgaria. It was recently reintroduced and Crystal Cruises was the first cruise line to add Lanique to our ships – much to guests’ delight.
Into that, I added Crème de Cacao to bring a slight chocolate accent. It has been made by French monks since the 17th century in one form or another since cacao was first imported into Europe. Gordon’s Gin gives the cocktail some depth of complexity and much needed kick. Gordon’s Gin dates back over 250 years to its original distillery in London.
And finally, fresh lemon juice to add the wonderful tanginess. We only use fresh juices in our cocktails, and of course the difference this makes is “Crystal Clear”. Lemon juice can make a drink appear thin on the palate, so I added two teaspoons of aquafaba to emulsify the drink. Aquafaba is a natural vegan product made from chickpeas. Previously, many world-famous cocktails used raw egg white to emulsify drinks, but aboard Crystal ships, we have never used egg whites.
Finally, I sprinkled dried rose petals across the side which brings extra aromas on the nose and gives the cocktail its extra special appearance. Enjoy!
Mix up the Oceans Three Zero or grab your glass of champagne and join the Crystal Family for a virtual gathering and toast to our 30th Anniversary tomorrow, Friday, July 24 at 6 p.m. Eastern Time on the Crystal Cruises Facebook page.
Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are.