Valencia Group celebrates National Gin Day

This year, we thought in marketing that we would try a different spin on how hotels could collectively participate in a branded idea.  We decided it would be fun to rally around one of those fun ‘national’ holidays.  After looking at the list which ranged from “National Pancake Day” to “Talk like a Pirate Day,” we thought it was fitting for the bars in our boutique hotels to take the lead on National Gin Day. After all, each of the bars and bartenders in our unique locations in mixed use areas are well known with guests and locals.

On Friday November 7th, all of our hotels will feature cocktails and special promotions in their acclaimed bars.  Enjoy any of these sophisticated sips, crafted and stirred to perfection with our top mixologists.

They are even willing to share from behind the bar, some of their favorite gin recipes!

Blackberry BrambleVbar – Hotel Valencia Riverwalk in San Antonio, TX

1 oz. Ford Gin

2 oz. blackberry liqueur

½ fresh squeezed lemon

1 sugar cube

Shake and pour over ice

The Vintage, The Water Trough at Lone Star Court in Austin, TX

2 ounces Waterloo Antique Gin

¾ ounce Vermont grade B maple syrup

2 dashes baked apple bitters

Shake gin and syrup and pour over ice; add two dashes of bitters, stir and garnish with orange rind

Mulberry Mash, Monnalisa – Hotel Sorella CITYCENTRE

1 ½ oz. Nolet’s Gin

1 oz. muddled mulberry

½ oz. Creme De Violette

½ oz. simple syrup

½ fresh squeezed lime

Shake and pour over ice; top with prosecco float

Help is on the Way, Bar Rosso – Hotel Sorella Country Club Plaza in Kansas City, MO

2 oz. Nolet’s Gin

½ oz. fresh lime juice

½ oz. spiced cordial

2 dashes orange bitters

5 fresh basil leaves

Shake, double strain and serve up with basil leaf garnish

Juniper Blossom, Vbar – Hotel Valencia Santana Row in San Jose, CA 

1 ¼ oz. Tanqueray Gin

2 muddled blackberries

2 muddled raspberries

Splash of lemon lime soda

¼ oz. fresh squeezed lemon juice

¼ oz. simple syrup

Shake and serve in a tall glass over ice; add ¼ ounce Grand Marnier Titanium float