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Our restaurants and their culinary offerings are a big part of the Viceroy experience. Why not re-create them in your own kitchen? Our chefs are here to help. They’ve provided recipes that reflect the flavors of their regions across the world.
Viceroy Kopaonik Serbia Pancic Pique
INGREDIENTS 30ml Gin 15ml Apple Brandy 15ml Apricot Brandy 20gr Fresh apple slice 10ml Sugar Syrup (rich) 5ml Creme de Mure 2 dashes orange bitters
Viceroy Kopaonik Serbia lead bartender Aleksandar Vucinic shares their signature cocktail, Pancic Pique (Pronounced Pan-chich Peak).
Insider Fact: Pancic Peak is the highest mountain peak on Kopaonik, where our newest resort, Viceroy Kopaonik Serbia resides.
Viceroy Snowmass The Smokey Colorado Old Fashioned
INGREDIENTS 2 ½ oz Buffalo Trace 1 sugar cube 5 dashes Angostas Bitters 3 dashes Orange Bitters Splash of water
Mix together and pour over 1 big cube of ice in a short glass and serve with smoke (smoke substitute can be a dash of liquid smoke) add orange garnish. When you take your first sip be sure to close your eyes and listen…. can you hear the crackling of our slope side firepit or perhaps the swooshes of ski’s on snow?
Hotel Emblem Naked Brunch
INGREDIENTS 1.5 oz Gin 3/4 oz Lemon Juice 3/4 oz Simple Syrup Muddle two blackberries and two mint leaves Dash of lavender bitters
Shake and double strain. Top with Rose Champagne. Garnish with blackberries.
STEP 2: Mix the flours, salt, and sieved baking soda in a large bowl. Lift the flour up with your fingers to distribute the salt and baking soda.
STEP 3: Make a well in the center and pour in about ¾ of the buttermilk. With your fingers stiff and outstretched, stir from the center to the outside of the bowl. The dough will be ready quite quickly, no need to overwork it.
STEP 4: Sprinkle some flour on the worktop and turn the dough out onto the floured worktop. Sprinkle a little flour on your hands. Gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
STEP 5: Cut a deep cross into the bread and bake in the preheated oven for 15 minutes- then turn the oven down to 400°F for a further 15 minutes. (the bottom should sound hollow when tapped). Cool on a wire rack.