The innovative bar program at The Rez Grill is a joint effort between longtime colleagues and friends James Manuel (director of fine dining) and Lorenzo Cardei (assistant general manager).
For more than a decade, Cardei and Manuel had a mixology vision that finally came to fruition at The Rez Grill.
Keeping with The Rez’s laid-back vibe, Manuel and Cardei wanted guests to have fun with their cocktails, including the vessels they’re served in—like the “When We Were Young” cocktail, served in a pouch akin to a Capri Sun. The menu is divided into fun categories like the “Expeditious,” which are bottled cocktails poured tableside; “Retro,” a nod to classic cocktails that pay respect to the history of mixology; “Savory,” those drinks for cocktail-goers who want to avoid anything too sweet; and “The Close,” are drinks that end a meal.
The Rez Grill recently unveiled four new cocktails to its menu. The new additions are the New Fashioned, made with Zacapa 23, chocolate bitters, dehydrated orange, and filthy cherry; the Hot & Dirty, featuring vodka, jalapeño, olive brine and a spicy tomato popsicle; and a classically made “retro” Mai Tai featuring dark rum, lime, and two key ingredients courtesy of executive chef Frank Anderson: house-made curaçao (a month-long intensive labor of love) and his signature orgeat almond syrup. Last but not least is the Cookies & Cream, a brandy milk punch that’s garnished with cookie crumbles and served up in a light bulb.
Also located in the Seminole Hard Rock Hotel & Casino, Tampa guests can visit Council Oaks Steaks & Seafood. The restaurant features 100 percent U.S.D.A. prime steaks, which are all dry-aged 21 to 28 days; Alaskan King Crab legs brought to you directly from the Bering Sea; to fresh Maine lobsters; and an award-winning wine selection.
- 1.5 oz. Effen Cucumber Vodka
- 1 oz. St-Germain Liqueur
- 1 oz. Pear Nectar
- 1 dash Lemon Juice
- Sparkling Wine (to Top)
- 2 Basil Leaves
- Cucumber Slice (to Garnish)
Preparation: Gently muddle the basil in a tin. Add ingredients, except the sparkling wine and cucumber, to the tin with ice and shake. Double strain into a Martini glass and top with sparkling wine. Garnish with cucumber slice.
- 1.5 oz. Gin
- .5 oz. St-Germain Liqueur
- 2 oz. Tonic (to Top)
Preparation: Combine first two ingredients in a small bottle. Top with tonic water, and serve the bottle tableside with a rocks glass and large ice cube.