One of the most memorable elements to a barge cruise is the delightful attention to detail in every aspect of the on board experience. This holiday season, join us as we feature the crew, chef, and captains on our favorite boats, revealing their professional secrets to help you create your own luxury barge experience at home. Voila! We present: How-to Holidays, Barge Lady Entertaining Edition!
Boarding a luxury European barge cruise is nothing short of a marvelous affair. Professional crew welcome guests onto the boat with warm smiles, friendly introductions, and, best of all, cocktails and canapes! A handful of these barges have elevated the art of libations and amuse-bouches to a level of aesthetic perfection, bringing a sense of inspired living and approachable elegance to their lucky guests. Two of our barges have generously shared their special recipes and serving suggestions for their exquisite tipples. As we greet the holidays with our own soirees and shindigs, a toast to barge-inspired mixology – Santé!
“The Saint Louis Sunset”
Found on the 6-passenger, 4-star barge Saint Louis pictured above, this juice-based concoction is often served with bites of smoked salmon, avocado, cucumber, horseradish puree, topped off with caviar, lemon juice, and ground black pepper. “The ‘Saint-Louis Sunset’ is very popular with our passengers,” explains barge owner Peter Carrington. “It’s sharp, zippy, and colorful — with just enough zing!” Also known for their creatively presented canapes, the Saint Louis certainly greets guests with a memorably zesty welcome! Check out our “Floating French Dinner Party on Saint Louis” blog for one of Peter’s premium recipes!
- 2 measures of freshly squeezed lime juice and finely grated lime zest
- 2 measures quality Tequila
- 1 measure Cointreau
- 2 measures fresh cranberry juice
- 1 measure fresh orange juice
- Sea salt
Juice and zest limes, keep separate. Put a little of the lime juice and a small amount of salt on two separate shallow dishes each wide enough to take the rim of the glass. Dip the rim of each glass first into the lime juice and then into the salt to give a light salted and tangy frosting to the rims. Add to a cocktail shaker the rest the lime juice, Tequila, Cointreau, orange and cranberry juice, all with plenty of ice. Shake well and the strain into the cocktail glasses. Sprinkle a little lime zest on the surface if desired, serve, and enjoy!
“The Grand Victoria Tangerini”
Envisioned to offer guests an active and intelligent barging experience, 5-star 6-passenger barge Grand Victoria, seen above, serves five signature cocktails. “Certainly ordering a glass of wine or a Manhattan has its place and time, but there is something to be said for getting a little more adventurous when choosing a cocktail,” explains co-owner Cindy Unvericht. Paired with freshly baked Gougeres, which are delicate bread puffs made with Grueyere or Comte, the orange citrus of the Tangerini enhances the rich, smoky flavors of the cheese.
- 2 ounces freshly squeezed tangerine juice
- 2 ounces Absolut Mandarin Vodka
- 2 ounces Cointreau
- granulated sugar
- lemon cut in half
- tangerine slices (if desired)
Rub the rim of two martini glasses with a cut lemon, and dip the rim into a plate that’s been lightly coated with granulated sugar. Place the tangerine juice, vodka, and Cointreau into a cocktail shaker and shake vigorously for 30 seconds. Strain into glasses, garnish with a tangerine slice if desired, and serve immediately!