The Hotel Bar Collection – Volume 1. Holiday & New Year’s Eve Cocktail Program

Nothing in this category is a pivot away from pastry, it’s an extension of how I think. My work has always lived at the intersection of science, structure, balance, and development, whether that shows up in laminated dough, mousse systems, fermentation, or in this case, professionally built drinks. Flavor logic does not stop at dessert, and neither does curiosity.

This limited-release file is a fully developed luxury bar program, built with the same intentionality and technical reasoning I apply to pastry and baking. It exists because development itself, understanding systems, ratios, and execution is my passion.

These releases will appear occasionally and intentionally. They do not replace or redirect my primary focus, which remains baking, pastry, and dessert.

INCLUDED DRINK MENUS

THE HOTEL HOLIDAY BAR

A seasonal cocktail program inspired by pastry and winter aromatics.

• Vanille Neige – Vanilla, white cacao, citrus oils

• Chestnut No. 5 – Roasted chestnut, brown butter, fortified wine

• Panettone After Dark – Candied citrus, dried fruit, bitter finish

• Crème Brûlée Blanc – Caramelized sugar , vanilla, floral dryness

• Pistache d’Hiver – Raw pistachio, alpine herbs, dry balance

• Midnight Gingerbread – Ginger, cocoa husk, warm bitterness

• Noël Orchard – Winter apple, herb, soft acidity

• Café Crème de Noël – Coffee, vanilla, fortified wine

• Orange Blossom Winter – Floral citrus and restrained sweetness

• Snowfall Spritz – White aperitif and gentle sparkle

Designed to be served as individual selections or curated tasting flights.

NEW YEAR’S EVE

A rooftop and midnight bar program

Included drinks:

• Vanille Nocturne – Vanilla, citrus oils, dry finish

• Silk at Midnight – Vodka chilled

• Espresso Noël (New Year’s Edit) – Espresso, v vanilla, and restrained bitterness

• Blanc de Nuit – White aperitif, citrus, subtle effervescence

• Golden Hour – Rum, soft caramel, orange oils

• Twelve O’Clock – Gin, dry vermouth, aromatic lift

• After Midnight – Dark spirit, bitterness, depth

• Last Light – Sparkling wine and minimal enhancement

Designed for individual ordering, alternating with champagne throughout the evening.

PRODUCT DESCRIPTION

The Hotel Bar Collection Volume I is a professional, service ready cocktail program designed for luxury holiday service and New Year’s Eve events. This file includes two complete menus, one holiday-focused and one New Year’s Eve–specific, written and developed as a cohesive bar program rather than a casual recipe list.

Every drink includes exact builds, precise ratios, correct glassware selection, dilution logic, and execution notes consistent with high-end bar and event service

Classic bar structures, refined ratios, and professional development logic, the same approach used in hotel bars, rooftop lounges, and private events.

IMPORTANT CONTEXT ABOUT THIS FILE

While my work and business are centered on baking, pastry, and dessert, I occasionally release limited files outside that scope when the development process itself is the focus.

This does not indicate a shift away from pastry. It reflects how culinary development operates as a spectrum, shared principles of balance, chemistry, structure, and execution across disciplines.

If you are here for pastry, that remains the core of my work.
If you are here because you appreciate thoughtful development, this file will make sense immediately.

REQUIRED EQUIPMENT

JIGGER (MEASURING CUP)

Accurate measurement is essential for balance.

• Standard double-sided jigger

• Common sizes: 1 oz / 2 oz or 0.5 oz / 1.5 oz

• Internal markings are helpful but not required

MIXING GLASS

• Glass or metal mixing glass

• Must hold ice comfortably while stirring

• A large measuring cup may be used as a substitute if needed

BAR SPOON

• Long handle preferred

• 1 bar spoon about ⅛ oz

HAWTHORNE OR JULEP STRAINER

Used to strain stirred or shaken drinks.

• Hawthorne strainer (spring-style) or julep strainer

• Fine-mesh strainer optional for espresso drinks

SHAKER (FOR ESPRESSO NOËL)

Only required for shaken drinks.

• Two-piece shaker (Boston-style or cobbler-style)

• Must seal well for aggressive shaking

PEELER OR SHARP KNIFE

Used for citrus peel and garnish.

• Vegetable peeler preferred for clean strips

• Knife should be sharp enough to avoid tearing peel

CITRUS JUICER

Only required if preparing fresh juice or espresso-style drinks with citrus.

Handheld or countertop versions are acceptable.

ICE TRAY OR LARGE CUBE MOLD

Ice quality affects dilution and texture.

• Large cubes preferred for rocks drinks

• Standard ice acceptable for stirring and shaking

Clean, fresh ice is more important than shape.

GLASSWARE

Glassware is listed by style, not brand. Any glass with similar size and shape will work.

NICK & NORA OR SMALL COUPE

• Final volume: 3.5–4 oz

• Smaller bowls concentrate aroma

COUPE

• Final volume: 4–5 oz

• Avoid oversized coupes

ROCKS GLASS / SHORT TUMBLER

• Heavy base preferred

• Holds large ice cubes comfortably

WINE GLASS

• Medium-sized bowl

• Allows space for ice and carbonation

FLUTE OR SMALL COUPE

• Minimal garnish

• Focus on clarity and temperature

OPTIONAL BUT HELPFUL EQUIPMENT

These tools are not required but improve consistency and ease.

DROP BOTTLE OR SMALL JAR (FOR SALINE)

Used for precise saline application.

• Dropper bottle preferred

• A small jar and spoon also work

SMALL SAUCEPAN

• Any small saucepan is sufficient

• Syrups should be cooled before use

LABELS OR TAPE & MARKER

• Dating syrups

• Labeling infusions

• Avoiding confusion during service

DIGITAL SCALE (OPTIONAL)

WHAT YOU DO NOT NEED

• specialty machines

• carbonation systems

• smoking guns

• centrifuges

• obscure bar gadgets

If you can measure, stir, strain, and taste, you can execute this collection.

WHAT THIS FILE INCLUDES

• Two complete bar menus

  • The Hotel Holiday Bar (seasonal, pastry adjacent)

  • New Year’s Eve: Rooftop & Midnight Service (non-seasonal, event focused)

• Exact professional builds for every drink

  • Ounce ratios

  • Stirred vs shaken vs built methods

  • Final volume appropriate to each glass

• Alcohol selection guidance

  • Best in class bottles

  • Budget-friendly alternatives

• Ingredient explanations

  • Saline

  • Syrups

  • Infusions

  • Citrus oils

  • Fortified wines

  • Amaro

• Execution notes & troubleshooting

  • Adjusting sweetness

  • Understanding dilution

  • Garnish purpose

  • Service pacing

This file reads like a bar manual, not a blog post.

WHO THIS FILE IS FOR

• experienced home hosts

• pastry professionals curious about bar structure

• event-focused bakers or caterers

• hospitality-minded creatives

• anyone who appreciates intentional, restrained development

You do not need to be a bartender to use this file, but you should enjoy learning why things work, not just following steps.

I wanted to share this here in case anyone is curious about some of the terminology or techniques you may see in the file.

This is not a typical home-drink recipe file and it’s not written like a casual cocktail list. It was intentionally developed and written as a pro bar menu / bar manual–style resource, meaning it uses professional language, techniques, and structure that you would normally see in a hotel bar, rooftop lounge, or event bar program.

Because of that, you may see things like:

• washed spirits

• infusions

• saline

• fortified wines

• specific glassware or build methods

These are standard in professional bar programs, but not always explained in casual recipes. Nothing is meant to be confusing or assumed — it’s simply built at a different level than a typical home file.

If you’re purchasing this, you’re intentionally stepping into a professional-style framework, not a simplified or trend-based drink list.

Thank you for meeting the file where it is and for engaging with it thoughtfully.

WHO THIS FILE IS NOT FOR

• beginners looking for sweet, novelty cocktails

• anyone expecting TikTok-style drinks or trends

• those wanting ingredient shortcuts without understanding balance

• resale, redistribution, or commercial replication

If you prefer heavily sweet drinks or simplified home-bar recipes, this file may not be a good fit.

HOW THESE RECIPES ARE DEVELOPED

All drinks in this collection were developed using classic cocktail frameworks (martini, old fashioned, fortified wine, spritz structures) and refined through ratio testing, dilution control, and service logic.

LIMITED RELEASE INFORMATION

This is a limited-release digital file.

• Fewer than 50 copies will be sold

• Once sold out, the listing will be removed

• This file will could potentially be restocked next holiday season.

• LEGAL & INTELLECTUAL PROPERTY NOTICE

By purchasing this file, you agree to the following:

• This file is for personal or educational use only

• Recipes may not be resold, redistributed, shared, or repackaged

• Commercial use, teaching, or publication is not permitted

• Screenshots, copying, or partial sharing are prohibited

This work is protected intellectual property.
Purchase does not transfer ownership or usage rights beyond personal reference.

This is a limited-release Pro file. Once sold out, it will no longer be available.