The setting alone is awe inspiring. L'Auberge de Sedona, one of the Southwest's foremost luxury resorts, is nestled among the famous red rocks of Sedona, AZ and a tree-lined creek, providing a serene backdrop for just about any event. Groups can shake, stir, and strain as they explore the art of mixology during the property's new garden-to-glass cocktail-making activity, fast becoming a favorite among groups.
"Showcasing the bounty of Sedona's native herbs and flowers, groups learn about the history of the local ingredients, concoct specialty cocktails creekside, and sip their own creations infused with these ingredients," says L'Auberge de Sedona Mixologist Connor Barrett.
Muddling Their Way
Kirsten Mack, a L'Auberge de Sedona event manager, recently arranged such a class for a corporate group of 11 attendees. "This was a spirited way to break up the three-day program," says Mack.
Mixologist Barrett led the class, explaining two recipes, and the syrups and alcohol included in each drink.
Attendees had a chance to taste both drinks and decide which one they were going to make. "They then got busy mixing and muddling, and then they took their creations with them into a reception that followed," says Mack. "I also made everyone a gift bag with our signature cocktail recipe cards and a Sedona shot glass that we use to measure the alcohol each drink contains."
The cocktail class also includes a taste of Barrett's most recent passion. He barrel-ages his own gin from the juniper berries that grow on property.
Groups can combine the mixology experience with a cooking lesson. Executive Chef Rochelle Daniel takes groups foraging, sharing with guests where different items are grown on site, explaining the seasonality of ingredients she uses, and sharing a behind-the-scenes look at the kitchen. Daniel is committed to sourcing from local and regional producers and farmers, and only uses sustainable seafood.
Her creations are featured in the resort's restaurant, L'Auberge Restaurant on Oak Creek, which serves regional American cuisine with Mediterranean influences. Tables are set up creekside under a canopy of cottonwood and sycamore trees. It has been named one of the " Top 10 Restaurants in the Southwest" by Condé Nast Traveler.
A recent $25-million refurbishment included a new indoor/outdoor wine bar and dining patio, as well as an expanded spa for lounging after the day's activities. The resort has 3,500 square feet of meeting space, and numerous outdoor venues that can accommodate groups from 12 to 150. There are yoga classes, Sedona-based expert sessions on energy work, daily duck feedings, evening stargazing sessions, and pet-friendly rooms.
The resort features 62 luxury cottages and 26 traditional lodge-style guest rooms spread across 11 acres of landscaped grounds. The cottages all have fireplaces and private decks, and most have expansive, separate outdoor cedar showers.
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This article appears in the January 2014 issue of Successful Meetings.