A 'pub crawl' on Deck 8 highlights the variety of offerings. There, alone, they range from the A-List Bar, named for Norwegian Cruise Line president and CEO Andy Stuart, to The Cellars—A Michael Mondavi Family Wine Bar, Maltings Whiskey Bar, Sugarcane Mojito Bar and The District Brew House, a hip, urban craft beer spot.
Liquid Kitchen's Kathy Casey
Norwegian enlisted Seattle celebrity chef and mixologist Kathy Casey of the Liquid Kitchen to train bartenders and bring some Pacific Northwest flavors into the Maltings Whiskey Bar for Bliss's inaugural Alaska season.
Casey's Blackberry Bourbon Smash pairs Bulleit bourbon from Kentucky with Northwest cranberries and blackberries to make a lush, fruit-forward cocktail with a note of fresh lemon. Her Rum & Rye Sour is a mash-up of Jack Daniel's rye and Captain Morgan spiced rum with blood orange purée, whiskey barrel aged bitters, lemon elixir and orange.
'Whiskey is very, very popular these days. A lot of drinks use it,' Casey said. These cocktails are a 'great entryway for people who are not whiskey rocks drinkers.'
They're part of the ship's cocktails on tap program, according to Gianina Butiseaca, fleet beverage manager, Norwegian Cruise Line. Casey said cocktails on tap provide consistency and make it possible to serve complex cocktails in a high-volume setting, for example, at a reception.
Gabe Orta creates Gunners as a nod to Andy Stuart
Norwegian Bliss's A-List Bar is situated between signature steak house Cagney's and one of the new specialty dining venues, Los Lobos, serving Mexican cuisine. The featured cocktail, Gunners, is named for the fans of Arsenal, Andy Stuart's favorite team.
Created by Gabe Orta, co-owner of Miami's Broken Shaker, Gunners consists of Tanqueray gin, cranberry juice, Fever-Tree tonic, fresh lime juice, lemon and juniper seeds. The drink is 'smooth and tart, yet sweet.'
Michael Mondavi's favorite spot
The Cellars—A Michael Mondavi Family Wine Bar aboard Norwegian Bliss is the fourth iteration of the concept and, Michael Mondavi thinks, the best. He likes the layout, which flows through into La Cucina, the Italian specialty restaurant.
Special wines selected for The Cellars include Chardonnay Isabel Mondavi (Michael's wife), that goes easy on the oakiness that often distinguishes Napa Valley chardonnays. Cabernet Sauvignon Oberon, by winemaker Tony Coltrin, blends small amounts of merlot, zinfandel and syrah to create a zesty wine with lots of ripe fruit.
Mojitos top the charts
At the nearby Sugarcane Mojito Bar, it's no surprise that mojitos reign. In fact, they're the No. 1, 2 or 3 drink across the entire Norwegian fleet, according to Zachary Sulkes, international key account manager for Bacardi. Another featured cocktail at Sugarcane is Saturn Landing, by Miami's Gabe Orta. It blends Tanqueray gin with Taylor's Velvet Falernum, Orgeat (almond) Monin, passion fruit purée and fresh lime juice.
Tending bar at Sugarcane is Marc McArthur, 2017 finalist in the Diageo World Class Bartender of the Year competition.
The District Brewhouse on Norwegian Bliss—which debuted to great acclaim on Norwegian Escape—offers 24 beers on tap and 52 bottled beers in a rustic setting with a keg room, industrial flooring and exposed columns. There, Robert Gal, certified cicerone (beer professional) serves a variety of Pacific coast IPAs and ciders with a nod to the ship's region of operations, supplementing the regular bar list.
Red Hook, Ballast Point, Alaskan Husky IPAs
They include Red Hook District IPA from Seattle, Ballast Point Grapefruit Sculpin IPA from California, Alaskan Husky IPA and Seattle Dry Cider.
'We change the beers for the season,' said Wes Cort, VP food and beverage operations, Norwegian Cruise Line. 'Since we're going to be up in Seattle, we have a great partnershp with Red Hook. When the ship goes back to Miami, we'll reignite our partnership with Wynwood Brewing Co.'
Cort's proud that Norwegian recently received two prestigious awards: 'Best Beer Concept' for The District Brewhouse and 'Best Wine Concept' for The Cellars.
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