Bob Peters, Punch Room Mixologist at The Ritz-Carlton, Charlotte, crafts a signature Punch of the Day for guests to sample upon arrival. To craft his newest alluring concoction - "Ides of March" - combine gin, fresh orange, orange tea, and ginger kombucha. Top it off with freshly sliced lemon to enhance your presentation.
The Rooftop Garden at The Ritz-Carlton, Charlotte is growing, on track to double in 2016. Our Pastry and Culinary teams hand-select herbs, fruits, and vegetables from the garden to incorporate into recipes, like our Rooftop Mint Chocolate Chip Fudge. Head Mixologist Bob Peters carefully chooses fresh rooftop herbs and flowers to garnish his craft cocktails as well.
The Punch Room at The Ritz-Carlton, Charlotte offers more than craft cocktails. To become the envy of your Instagram followers, pair your beautiful libation with a signature appetizer. We recommend ordering the oysters or Yogurt Mint Panna Cotta to complement the colors in your drink.
If you find yourself in a coveted seat at the bar in The Punch Room at The Ritz-Carlton, Charlotte, catch Bob in action crafting his signature spirits. When capturing movement, use the “photo burst” mode on your mobile device for crisp, blur-free images.
The Ritz-Carlton, Charlotte offers daily Chocolate Afternoon Tea, which presents a contemporary new take on a beloved favorite. The Afternoon Tea features chocolate treats and chocolate scones as well as popular tea savories. Offered 11 a.m. to 3 p.m.
Experience Spring in Japan no matter your location. Head Mixologist Bob Peters shares his recipe for the newest seasonal cocktail served at The Punch Room: -0.75 ounces of honey liqueur (Drambuie) -0.75 ounces of French orange liqueur (Cointreau) -0.75 tarragon simple syrup (recipe below) -1 ounce fresh pressed grapefruit -Sparkling sake
Orange Creamsicle Mimosas - You know peaches 'n cream are a delicious pair, but have you tried orange juice and cream? Together they taste just like a creamsicle. Combine 2 parts orange juice with 1 part heavy cream and stir well. Top off with 1 part champagne. Garnish with orange.