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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

Hotel Zena Women’s History Month Cocktails

Watch Cocktail Video

In honor of Women’s History Month, create your own cocktails with a virtual mixology class hosted 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.

Hotel Zena Mixology

Watch Mixology Video

Jasmine Diaz of Hotel Zena Washington DC leads a mixology lesson on making three of the hotel's signature cocktails.

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.

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.

Food Recipes

Viceroy Chicago Roasted Bell Pepper Piperade

Watch Piperade Video

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.