In line with the classic cocktail trend in land-based bars and restaurants, Norwegian's regional menus each feature four specialty cocktails created with traditional spirits and flavors relevant to the ships’ itineraries.
The summer menus designed by Bar Lab and the Norwegian beverage development team feature avant-garde cocktails made with fresh juices, aromatic herbs and local spirits.
When sailing to Bermuda on Norwegian Breakaway and Norwegian Dawn, passengers can order a traditional Dark & Stormy with Bermuda’s own Gosling’s Rum and ginger beer, or sample a new take on a Mai Tai with house-made almond syrup and Gosling’s Rum, dusted with cinnamon.
Cruisers sailing the Caribbean aboard Norwegian Getaway and Norwegian Sky can try a Spicy Piña Punch with Bacardi Superior Rum and chipotle pineapple syrup or an Island Colada featuring coconut cream, peach puree and Bacardi Dark Rum.
Distinct beverages on the Europe menu served aboard Norwegian Epic, Norwegian Jade, Norwegian Spirit and Norwegian Star highlight Aperol, Campari, Hennessey and Grand Marnier, while on Pride of America Hawaii cocktails include Whaler’s Dark rum and even Kona beer.
In Alaska aboard Norwegian Pearl, Norwegian Jewel and Norwegian Sun, passengers can warm up after exploring the glaciers with a Smoky Hot Toddy, combining crème de cacoa, orange peel, cloves, bitters and Grant’s scotch, or a Northwest Java Jump with Patron XO Café, chai tea and cream.
These specialty cocktails will be available from July to Sept. 15. Norwegian said it will debut new menus featuring holiday cocktails in early November.