The Crow’s Nest at The Wharf Restaurant at Madison Beach Hotel hosted a cocktail-making experience for guests on Aug. 6. Led by Lead Bartender Mike Mills, in collaboration with Anthony DeSerio, Dr. Booze CT, and Trevor Kendall, CT On-Premise Manager, Diageo, the event introduced a new sipper to guests at the venue’s Crow’s Nest Cocktail Club. The exclusive evening immersed guests in an educational experience under Mills, who crafts a signature cocktail each month for area enthusiasts. To commemorate the unofficial end of summer, Mills created the Deconstructed Piña Colada with Zacapa No. 23 Rum, pineapple juice, coconut cream, pineapple foam and coconut shavings with a grilled pineapple garnish.
-
- The Crow’s Nest at The Wharf Restaurant at Madison Beach Hotel hosted a cocktail-making experience for guests on Sept. 3.
-
- Mike Mills, Lead Bartender, The Crow’s Nest and Anthony DeSerio, Dr. Booze CT demonstrated how to make the Deconstructed Piña Colada for guests.
-
- John Mathers, General Manager, Madison Beach Hotel; Melissa Mathers; Trina Gallo, Restaurant Manager, Madison Beach Hotel; and Trevor Kendall, CT On-Premise Manager, Diageo.
-
- The cocktail, a deconstructed pina colada made with Zacapa No. 23 Rum, pineapple juice, coconut cream, pineapple foam and coconut shavings with a grilled pineapple garnish.
-
- The Deconstructed Piña Colada featuring Zacapa No. 23 Rum.
-
- Guests enjoying their Deconstructed Piña Coladas.
Photos courtesy of Madison Beach Hotel.
