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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.

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.

Our Sommelière recommends a Château des Eyrins paired with one of Chef Bertolino's spring creations at The Ritz-Carlton, Montréal.

Our Sommelière recommends a Château des Eyrins paired with one of Chef Bertolino's spring creations at The Ritz-Carlton, Montréal.

The Mixologist from The Ritz-Carlton, Lake Tahoe shares how to create their delicious S'mores Tini at home: Simply combine Marshmallow Vodka, White Chocolate Liqueur, and Cream. To top it off, add a real toasted marshmallow and decorate the rim with chocolate and crushed graham crackers.

The Mixologist from The Ritz-Carlton, Lake Tahoe shares how to create their delicious S'mores Tini at home: Simply combine Marshmallow Vodka, White Chocolate Liqueur, and Cream. To top it off, add a real toasted marshmallow and decorate the rim with chocolate and crushed graham crackers.

Add a splash of color and make a statement with bold color florals at the base of the cake, as created at The Ritz-Carlton, Fort Lauderdale.

Add a splash of color and make a statement with bold color florals at the base of the cake, as created at The Ritz-Carlton, Fort Lauderdale.

Hokkien Prawn Mee is considered one of our most popular dishes. Our chef at The Ritz-Carlton, Tianjin recommends adding in some deep-fried pork oil to make it an authentic Peranakan dish.

Hokkien Prawn Mee is considered one of our most popular dishes. Our chef at The Ritz-Carlton, Tianjin recommends adding in some deep-fried pork oil to make it an authentic Peranakan dish.

Bob Peters' Red Rover Rover cocktail from The Punch Room at The Ritz-Carlton, Charlotte, perfect for sipping on National Watermelon Day:  Muddle fresh watermelon and lime. Add gin, basil simple syrup, and salt to taste. Ice & enjoy!

Bob Peters' Red Rover Rover cocktail from The Punch Room at The Ritz-Carlton, Charlotte, perfect for sipping on National Watermelon Day: Muddle fresh watermelon and lime. Add gin, basil simple syrup, and salt to taste. Ice & enjoy!

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.

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.

A staple dish on the island is arroz con gandules, rice with pigeon peas. Pigeon peas are eaten in many parts of the world, including Latin America and the Caribbean, and they are valued for their flavor and nutrition. At Ocean Bar and Grill, our chefs at The Ritz-Carlton, San Juan serve the dish with fish, and give it a slightly different interpretation by using Arborio rice and making a risotto.

A staple dish on the island is arroz con gandules, rice with pigeon peas. Pigeon peas are eaten in many parts of the world, including Latin America and the Caribbean, and they are valued for their flavor and nutrition. At Ocean Bar and Grill, our chefs at The Ritz-Carlton, San Juan serve the dish with fish, and give it a slightly different interpretation by using Arborio rice and making a risotto.

Bob Peters, Head Mixologist at The Punch Room at The Ritz-Carlton, Charlotte, created The Carolina Pounder cocktail to celebrate South Carolina sports:  Carolina Pounder: 1.5 oz Stoli Blueberry Vodka Muddled lemons .5 oz simple syrup .5 oz Blue Curaçao Garnish rim with silver sugar and blueberries

Bob Peters, Head Mixologist at The Punch Room at The Ritz-Carlton, Charlotte, created The Carolina Pounder cocktail to celebrate South Carolina sports: Carolina Pounder: 1.5 oz Stoli Blueberry Vodka Muddled lemons .5 oz simple syrup .5 oz Blue Curaçao Garnish rim with silver sugar and blueberries

At The Ritz-Carlton, Atlanta's AG restaurant, guests start the day with Pig and Grits, cheesy grits and thick cut bacon are topped with a perfectly poached egg.  To poach your own perfect egg, chefs at AG recommend stirring the simmering water to create a whirlpool just before dropping in the egg. The egg white will wrap around the yolk creating a poached egg that cooks correctly and is just the right shape.

At The Ritz-Carlton, Atlanta's AG restaurant, guests start the day with Pig and Grits, cheesy grits and thick cut bacon are topped with a perfectly poached egg. To poach your own perfect egg, chefs at AG recommend stirring the simmering water to create a whirlpool just before dropping in the egg. The egg white will wrap around the yolk creating a poached egg that cooks correctly and is just the right shape.

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