Hilton Introduces "Travel.Taste.Toast."

Global Hotel Brand Taps Celebrity Mixologist Tony Abou-Ganim to Create Enticing Libations

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. October 14, 2008

BEVERLY HILLS, CA, October 17, 2007. Hilton Hotels (NYSE:HLT) announced the launch of 'Travel.Taste.Toast.' a new beverage initiative that brings innovative cocktail experiences to select Hilton hotel bars and lounges across the U.S. To design the world-class cocktails Hilton tapped celebrity mixologist Tony Abou-Ganim, known as The Modern Mixologist, who created drink recipes inspired by exotic destinations, including the sultry Sao Paolo Samba, alluring Barcelona, and adventurous Road to Hana inspired by the cool breezes of Hawaii (recipes included below).

In addition, bartenders at several Hilton Hotels participated in a contest to find the tastiest cocktail. The Hilton Austin's Mirjana Kucan took home first prize for her Hot Summer Night, a delicious blend of ABSOLUT(R) vodka, lemon juice, simple syrup and honey muddled with thyme and topped with Sprite(R).

'Travel.Taste.Toast.' menus will include 20 cocktails representing 14 countries, including Thailand, Mexico, France and the U.K. Hotel bartenders received an instructional DVD and training materials to ensure that each cocktail is made to perfection.

'Our hotel lounges and bars are a place for friends and colleagues to come together, or a place to unwind with a delicious, hand-crafted cocktail at the end of a busy day,' said Meredith Quarnstrom, vice president of food & beverage, Hilton Hotels Corporation. 'Hilton's 'Travel.Taste.Toast.' initiative celebrates the cultural diversity of our guests and our hotels, and celebrates the true art of cocktail making.'

"Travel.Taste.Toast." recipes designed by Tony Abou-Ganim for Hilton:

"The Barcelona"

3 oz. chilled dry white wine

1 oz. Bombay Sapphire Gin

1/2 oz. Grand Marnier

1/2 oz. elderflower syrup

1 oz. fresh lemon juice

1 oz. freshly squeezed orange juice

Slices of fresh lemons, oranges and strawberries

Chilled Sprite

Add to large wine glass slices of fresh fruit (lemons, oranges and strawberries), pour in fresh squeezed lemon and orange juice, add elderflower syrup, dry white wine, Bombay Gin, Grand Mariner and Sprite. Add ice and garnish with a fan of sliced strawberries and a sprig of mint.

"Sao Paolo Samba"

2 oz. ABSOLUT Citron or ABSOLUT Mandarin

1/2 muddled fresh lime, quartered

1 oz. simple syrup

Seasonal fresh fruits

Cut lime into quarters. Add lime, seasonal fruit and simple syrup into mixing glass and muddle ingredients together. Transfer ingredients into tin filled 2/3 full with ice. Shake vigorously 8 to 10 times. Pour into highball glass and serve.

"The Road to Hana"

1 1/2 oz. Captain Morgan Spiced Rum

1/2 oz. Myers's Rum

1/2 oz. Hiram Walker Triple Sec

1 oz. fresh lemon juice

1 1/2 oz. pineapple juice

1 1/2 oz. fresh orange juice

1/2 oz. Orgeat syrup

Pour pineapple, orange and lemon juice into glass. Add remaining ingredients except the Myers's Rum to glass. Transfer ingredients into tin filled 2/3 full with ice. Shake vigorously 8 to 10 times. Strain into highball glass and float Myers's Rum. Garnish with pineapple spear, orange and lemon slice.

The 'Travel.Taste.Toast.' cocktail menu will be available at various Hilton Hotels throughout the country, including the Hilton San Francisco, Hilton New York, Hilton New Orleans Riverside, Hilton Chicago and the Hilton Austin.

About Tony Abou-Ganim

Mixologist Tony Abou-Ganim is one of the pre-eminent bar chefs in the U.S. and is currently featured demonstrating the art of cocktail preparation on the Fine Living Network program 'Raising the Bar: America's Best Bar Chefs.' He can be seen daily on the network's 'Essentials' series. Tony's specialty drinks have been featured in many top consumer magazines including Vanity Fair, Wine Enthusiast, Fortune, Wine Spectator, The New York Times Magazine, & Nightclub & Bar.