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Viceroy Chef Recipes

Fill Your Home With International Flavor

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.

Drink Recipes

Viceroy Kopaonik Serbia Pancic Pique

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

 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

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.

Sugar Beach Viceroy Spritz

Download Spritz Recipe

25ml Fresh passion fruit juice
25ml Aperol
Big ice cubes
Orange slice

STEP 1: Mix passion fruit juice and Aperol in a glass with big ice cubes.

STEP 2: Top with Prosecco.

STEP 3: Garnish with a slice of orange.

Hotel Zena Mixology

2 oz Appleton Estate Rum
1/4 oz Lime juice
1/4 oz Grenadine
1.5 oz Mint simple syrup
3 dash Tiki bitters

Garnish with freshly grated nutmeg. 

1.5 oz Civic vodka
.5 oz Lemon juice
1 oz Spiced simple syrup (simple syrup steeped in cinnamon, cloves, black peppercorn, & star anise)
1 oz Prickly pear puree

Garnish with gold-dusted pear slice. 

1.5 oz Casa Dragones Tequila
.5 oz Lime juice
.5 oz Cointreau
.5 oz Simple syrup

Garnish by floating thinly sliced lime wheel on top of the cocktail.

Hotel Zena Women’s History Month Cocktails

In honor of Women’s History Month, create your own cocktails by Jasmine Diaz of Hotel Zena Washington DC and Emily Filkins of Republic Restoratives.

1.5 oz Cucumber Infused Vodka
.5 oz Lillet
.5 oz Fresh Squeezed Lemon Juice
.5 oz Simple Syrup

Fill glass with ice. Add all ingredients. Top off with club soda.

2 oz Vodka
1 oz Dry Vermouth
Lemon Peel

Mix all ingredients except lemon peel in a beaker or large glass and stir for 30 seconds. Strain and express lemon peel over glass.

1.5 - 2oz of Vodka
.5 oz Fresh Lime Juice
Pour over ice

Top off with Ginger Beer and stir in crystallized ginger.

Food Recipes

Viceroy Chicago Spice Roasted Carrot Salad

Chef Stephan Gillanders of Somerset Restaurant at Viceroy Chicago shares the recipe for his Spice Roasted Carrot Salad.

1 lb Carrots, peeled
3 cloves Garlic
1 tsp cumin seeds
1 tsp fresh thyme leaves
1/4 tsp crushed red chile flakes
2 tsp Kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 tbsp red wine vinegar
1/4 cup Extra Virgin Olive Oil

Preheat the oven to 400°F. Bring a large pot of water to a boil. Add the carrots and simmer until just tender, but with the slightest resistance in the center. While the carrots are simmering, place the remaining ingredients into a blender and puree to a paste, reserve. Drain the cooked carrots and spread them onto a baking sheet into an even layer. Let the carrots cool slightly until cool enough to handle. Once cooled, coat the carrots in the spice paste, making sure to coat them all very well. Roast in the oven for 25-30 minutes or until the carrots have taken on a roasted color and are crisped at the tips, let cool until warm.

1 Tbsp Lemon Zest, microplaned
1 tsp Salt
1/4 cup Lemon Juice
1/2 cup Olive Oil
1 Tbsp Poppy Seeds

Combine the Lemon Zest, Salt and Lemon Juice in a blender and puree until smooth, then slowly emulsify in the Olive Oil. Transfer the dressing to a small bowl and whisk in the Poppy Seeds.

2 Tbsp Sunflower Seeds, toasted
2 Tbsp Pumpkin Seeds, toasted
1 Tbsp White Sesame Seeds, toasted

Preheat oven to combi, 225F, 60% steam combi, full fan. Combine everything in a small pot and bring to a simmer. Once at a simmer, place in the oven and cook for 45 minutes, or until the garlic is golden and tender. Remove from the oven and cool over an ice bath. Strain garlic confit from the roasted garlic oil through a chinois and keep each, in separate containers, covered in the refrigerator.

Spice Roasted Carrots, warm
1 ea Avocado, halved, pitted, peeled, large diced
4 cups Arugula
4 Tbsp Lemon-Poppy Seed Vinaigrette
Seed Mix
4 tsp Sour Cream
1/2 cup Croutons

On four salad plates, evenly distribute the Spice Roasted Carrots among them, scatter with the diced Avocado, then lightly top with the Arugula. Spoon 1 tablespoon of the Lemon-Poppy Seed Vinaigrette over each of the salads, and sprinkle with the Seed Mix. Place a small dollop of Sour Cream in the center of each salad, and finish with the croutons. Serve immediately.

Viceroy Chicago Roasted Bell Pepper Piperade

Chef Stephan Gillanders of Somerset Restaurant at Viceroy Chicago shares the recipe for one of his signature dishes.

2 tbsp Olive oil
2 tbsp Prosciutto, small dice
2 cloves Garlic, sliced
½ each Onion, sliced
2 cups Roasted red bell pepper cut into strips
1 each Red fresno pepper or jalapeno pepper, seeded and cut into strips
1 each Tomato, chopped
2 tsp Thyme leaves picked
1 tsp Hot smoked paprika
1 tsp Sweet smoked paprika
2 Tblsp Red wine vinegar
1 tsp Salt

STEP 1: Heat olive oil to smoking and fry the prosciutto dice until crispy. 

STEP 2: Turn heat to medium and add the garlic and onions and cook until tender. 

STEP 3: Add all of the Bell Pepper strips and fresno/jalapeno pepper strips and cook cover until the Bell Peppers are tender and coated in their juices. 

STEP 4: Add the tomatoes, thyme leaves, paprikas, red wine vinegar and salt and stir to combine.

STEP 5: Take off the heat and keep warm until needed.

Bill’s Irish Brown Soda Bread

Viceroy Hotels and Resorts CEO, Bill Walshe shares his family recipe for Irish Brown Soda Bread.

225g all-purpose (about 1 3/4 cup)
225g whole wheat flour (about 1 3/4 cup)
1 teaspoon baking soda
1 teaspoon salt
16 ounces buttermilk

STEP 1: Preheat the oven to 450°F.

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.