"But does bottle service have to be so bad? At Nubeluz, chef Jose Andres's sky-high cocktail bar in The Ritz-Carlton New York, NoMad, the bottle service isn't boisterous or brash. Guests are presented with a curated list of vodkas, gins, whiskeys, rums, agave spirits, brandies and spirit-free bottles. Pick a bottle, list off your drink preferences and the bar team will create custom cocktails for you."
"The Snow Lodge in Aspen, CO, serves Espresso Martinis in a mini keg, presented tableside. Guests can ski in and then pull a foamy, fluffy cocktail (made with Casa Dragones Tequila) from the tap. Those have become a staple at the mountainside hotspot. "People are here for it!" says the property's founder and creative director, Jayma Cardoso. "Aspen après-ski is all about festivities, and these shareable experiences make it truly special for large groups. It's not just a drink, it's avibe.""
Bottle service often presents a flashy, grandiose atmosphere with sparklers, mixers, Red Bull, rappers, velvet ropes, and sticky tables. Nubeluz, Chef Jose Andrés's sky-high cocktail bar at The Ritz-Carlton New York, NoMad, offers a restrained bottle service with a curated list of vodkas, gins, whiskeys, rums, agave spirits, brandies and spirit-free bottles and custom cocktails based on guests' preferences. The Snow Lodge in Aspen serves Espresso Martinis from a mini keg for communal, tableside pours. Aspen après-ski embraces festive, shareable experiences. The new guard of bottle service emphasizes more grown-up drinking, better bottles, thoughtful mixers and elevated presentations.
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