Somer Perez


Bar 44 at The Royalton
44 W 44th St
New York, NY
(212) 944-8844

Mixologist Somer Perez

Royalton Hotel | New York


Mature, creative cocktails aren't de rigueur in sprawling hotel lobby lounges, but Royalton Hotel's beverage manager Somer Perez is working to change that. Her's is a beverage program and cocktail philosophy worth emulating—it takes the ingredients and techniques of the country's best cocktail enclaves and applies them to a big, busy setting. In doing so, she's turned a Midtown hotel spot into a cocktail diamond in the rough, with a mature, seasonal, product-driven cocktail list. Think of it as an education in a glass: light, summery drinks incorporate muddled New Jersey cherries, house-made bitter lemon puree, and boutique Bluecoat gin, and teach their drinkers that there's more to the world of summer cocktails than mojitos. Perez learned the ropes at Beacon with Audrey Saunders and Dale Degroff; as such her respect for the classics (the perfect Martini, for one) is evident as well.

Velvet Rope
Mixologist Somer Perez of Royalton Hotel – New York, NY
Adapted by

Yield: 1 Serving


  • 1 ounce Campari
  • 1½ ounces Stolichnaya Oranj vodka
  • ½ ounce grapefruit juice
  • ½ ounce lemon juice
  • ¾ ounce simple syrup
  • Candied grapefruit rind

Combine Campari, vodka, grapefruit juice, lemon juice, and simple syrup in a mixing glass filled with ice and shake until foamy. Strain into a rocks glass and garnish with a candied grapefruit rind.

Refresher Course featuring Rhum Clément
Mixologist Somer Perez of Royalton Hotel – New York, NY
Adapted by

Yield: 1 Serving


  • 1½ ounces sweet ginger Perfect Puree
  • 2 ounces lemon zest Perfect Puree
  • ¾ ounce lemon verbena simple syrup
  • ¾ ounce fresh lemon juice
  • 2 ounces Rhum Clément Premiere Canne

In a Vita-Mix BarBoss® Advance blend the purees with the lemon verbena simple syrup and the lemon juice.  Pulse on 2 for about 10 seconds. Add mixture to a mixing glass with the Rhum Clement.  Shake and strain into a rocks glass filled with ice.



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   Published: September 2008