A one day pass for the lounge is $50, or it’s free to Platinum and Centurion Card Members.
To celebrate the new chefs and new locations, American Express Centurion Lounges are serving some new cocktails from Mixologist Jim Meehan — and they’re sharing the recipes here:
Centurion Spritz
Ingredients:
- 2 oz. Prosecco
- .75 oz. Beefeater Gin
- .5 oz. Cocchi Rosso
- .5 oz. Cappelletti Aperitivo
Preparation: Build in a rocks glass filled with ice Garnish with half an orange wheel.
Bison & Bear
Ingredients:
- 1.75 oz. Zubrowka Vodka
- .75 oz. Contratto Bianco Vermouth
- .75 oz. Lemon Juice
- .5 oz. Barenjager Honey Liqueur
Preparation: Shake with ice and fine strain into a chilled coupe Garnish with a smacked mint leaf.
Nicol Cup
Ingredients:
- 2 oz. Viognier/Full bodied wine
- .75 oz. La Diablada Pisco
- .5 oz. Lemon Juice
- .25 oz. Luxardo Maraschino
- .25 oz. Small Hand Foods
- Pineapple Gum Syrup
Preparation: Build in a wine glass filled with ice Garnish with half a lemon wheel and a stick of cinnamon.
George & Ginger
Ingredients:
- 2 oz. Dickel #12 Tennessee Whisky
- .75 oz. Cocchi Americano
- .5 oz. Canton Ginger Liqueur
- 2 Dashes Miracle Mile
- Bergamot Bitters
Preparation: Stir with ice and strain into a chilled coupe. Garnish with a lemon twist.
Flor de Oaxaca
Ingredients:
- 1.75 oz. Vida Mezcal
- .5 oz. Lime Juice
- .5 oz. Grapefruit Juice
- .5 oz. Small Hand Foods
- Pineapple Gum Syrup
- 1 dried jasmine pearl
Preparation: Muddle the jasmine pearl and pineapple gum, then add the rest of the ingredients. Shake with ice and fine strain into a chilled coupe. No garnish.
