Signature Craft Cocktail Recipes from the American Express Centurion Lounges

Posted in At the Terminal, DFW, Domestic US, LAS

One of the best new developments of the past year in the Airport Lounge Game has been the introduction of American Express Centurion Lounges (now open at LAS and DFW). While I haven’t been to one yet, some of the other BoardingArea bloggers seem to really love them based on all of their posts:

Here’s Summer from MommyPoints with her Review of American Express Centurion Lounge at DFW

and Lucky from One Mile at a Time hit up the same lounge and provided his Review: American Express Centurion Lounge Dallas DFW

Why am I talking about all of this? Well, remember when I put out that call for what you want to read on Fly&Dine? One of the requests that came back asked for recipes and now I’ve got some for you, direct from the Centurion Lounge.


Centurion Lounge mixologist Jim Meehan (above) of New York’s PDT and Food & Wine Magazine has created some really dynamic craft cocktails for the lounge and with a long holiday weekend coming up for the 4th of July, this seems like the perfect time to try some of them out. They’re fairly adventurous, though, so you may have to plan ahead and source your ingredients online.


Centurion Spritz New

Centurion Spritz

2 oz. Prosecco

.75 oz. Beefeater Gin

.5 oz. Cocchi Rosso

.5 oz. Cappelletti Aperitivo

Build in a rocks glass filled with ice

Garnish with half an orange wheel


Bison and Bear

Bison & Bear

1.75 oz. Zubrowka Vodka

.75 oz. Contratto Bianco Vermouth

.75 oz. Lemon Juice

.5 oz. Barenjager Honey Liqueur

Shake with ice and fine strain into a chilled coupe

Garnish with a smacked mint leaf


Nicol Cup

Nicol Cup

2 oz. Viognier/Full bodied wine

.75 oz. La Diablada Pisco

.5 oz. Lemon Juice

.25 oz. Luxardo Maraschino

.25 oz. Small Hand Foods Pineapple Gum Syrup

Build in a wine glass filled with ice

Garnish with half a lemon wheel and a stick of cinnamon


George and Ginger new

George & Ginger

2 oz. Dickel #12 Tennessee Whisky

.75 oz. Cocchi Americano

.5 oz. Canton Ginger Liqueur

2 Dashes Miracle Mile Bergamot Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist


Flor de Oaxaca new

Flor de Oaxaca

1.75 oz. Vida Mezcal

.5 oz. Lime Juice

.5 oz. Grapefruit Juice

.5 oz. Small Hand Foods Pineapple Gum Syrup

1 dried jasmine pearl

Muddle the jasmine pearl and pineapple gum, then add the rest of the ingredients

Shake with ice and fine strain into a chilled coupe

No garnish

Leave a Reply

Your email address will not be published. Required fields are marked *