Ballantyne Magazine

Winter 2018

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

Issue link: https://ballantynemagazine.epubxp.com/i/1054016

Contents of this Issue

Navigation

Page 55 of 99

the historic county in the central Scottish Lowlands for which Ballantyne is named. In the lobby, the re-styled bar, now called "The Ryal," overlooks the hotel's golf course — a favored destination among in-the-know linksters who love the course's challenging but fair layout. The bar gets its name from a Scottish unit of currency from the time of King James IV and is a convivial spot to enjoy drinks with friends. Also in the lobby, the check-in desk showcases a variety of intriguing jewelry boxes. Behind the desk, a butterfly installa- tion signifies the carefree nature of travel and the flights of fancy awaiting guests when they explore The Ballantyne and its amenities. New Partnerships In addition to the hotel's art and design changes, exclusive new partnerships con- tribute to an enhanced guest experience. Rare Tea Company, the preferred tea for Britain's royal family, is now the official tea for The Ballantyne's tea program. "We're incorporating these wonder- ful teas into our traditional afternoon tea experience," says Radke. "Our tea service is very popular with a great local following. Guests enjoy finger sandwiches, scones and pastries. We're elevating this experi- ence with these teas and even developing tea-based cocktails, which we are serving in unusual tumblers. They have a conical Sip a Tipsy Tea The Ballantyne is now incorporating Rare Tea Company blends into its afternoon teas as well as tea-based cocktails. The cocktails are served in tumblers that have a conical base and wobble slightly; hence, the name for them is Tipsy Teas. Tipsy Teas include: • Earl of Flowers: Botanist gin, Saint Germain elderflower liqueur, Earl Grey tea and honey syrup • It's Tea Time Somewhere: Hornitos Reposado tequila, PAMA liqueur, orange bitters, Antlers tea, fresh lemon and lime juices and hibiscus syrup • Blossom: Draft sake, jasmine tea, lychee fruit and fresh lemon juice Guest rooms feature 10-foot ceilings, large picture windows and plush bedding with Frette luxury linen. The check-in desk displays a collection of jewelry boxes and has a butterfly installation behind it. Photo by Michael Kleinberg Photo by Ray Sepesy Photo by Ray Sepesy BALLANTYNE WINTER 2018 - 2019 54 Feature

Articles in this issue

Archives of this issue

view archives of Ballantyne Magazine - Winter 2018