A classic hotel calls for a classic cocktail. At the Chase Park Plaza Royal Sonesta Hotel, our Liquid Art mixologists at The Preston have gone one better with these very modern concoctions. Their ingredients might recall the days when Frank Sinatra graced our lounge, yet each exudes decidedly 21st-century sophistication. Bottoms up!

Sweet Thursday


Cynar rinse

  • 1 oz. Broker’s London Dry Gin
  • 0.5 oz. Green Chartreuse*
  • 0.5 oz Lime juice
  • 0.5 oz. Simple syrup
    Top with Perelada Cava brut


Method: Rinse, shaken and double strained up

Glass: Coupe

Garnish: Thyme sprig

Tasting notes: Herbal, bubbly, tart, boozy. Easily recommendable for guests who enjoy Last Words, Green Chartreuse (in general), Tom Collins, Corpse Revivers, and light, gin-based drinks. Named after John Steinbeck’s novel Sweet Thursday.

(*Green Chartreuse is a French herbal liqueur made by Carthusian monks and includes over 130 herbs and plants)

Eternal Sunshine


  • 2 oz. Knob Creek Rye
  • 0.75 oz. Housemade Rosemary syrup
  • 0.5 oz. Laphroaig 10 yr.
  • 0.25 oz. Rothman & Winter Peach liqueur


Method: Stirred and strained up

Glass: Coupe

Garnish: Housemade Cumin Oil

Tasting notes: Slightly sweet, smoky, funky, good amount of heat. Easily recommendable for those who enjoy rye whiskey, peated scotches, barbecue flavors, and warm spices. Named after the film Eternal Sunshine of the Spotless Mind.



  • 2 oz. Black Chai tea – infused Myer’s Rum
  • 1 oz. Green tea – infused Aperol
  • 0.5 oz. Lemon juice
  • 0.25 oz. Simple syrup


Method: Shaken and strained up

Glass: Big coupe or teacup (for bar)

Garnish: Honey ginger foam and hummingbird

Tasting notes: Spice-centered; tart; slightly funky, sweet, and bitter. Easily recommendable for guests who enjoy dessert drinks, tea, spices, Negroni’s, Singapore Slings, and dark rum.

Hachidori (????) means “hummingbird” in Japanese.