McLEAN, Virginia—With consumer demand for non-alcoholic cocktails on the rise, Hilton debuted a beverage program for its newest lifestyle brand, Tempo by Hilton.
At the newly opened Tempo by Hilton Times Square, as well as all future Tempo by Hilton properties, the bar will have a menu of Spirited and Free-Spirited cocktails. Each beverage is a take on a classic recipe, with the Spirited selections containing alcohol; the Free-Spirited selections mirror the Spirited cocktails but are made without alcohol.
“It is our mission to create and deliver innovative and original food and beverage concepts for all of our brands, and to continually raise the bar on the guest experience,” said Adam Crocini, senior vice president and global head, Food and Beverage Brands, Hilton. “By introducing this program for Tempo by Hilton as a brand standard, we are providing an uncompromised food and beverage experience to our guests regardless of routines or regimens.”
With the Spirited and Free-Spirited cocktail menu, Hilton is putting forth the notion that many guests pivot between alcoholic and non-alcoholic drinks on the same occasion. In that vein, the Tempo by Hilton brand gives equal billing to Spirited and Free-Spirited cocktails alike and has developed recipes that allow guests to use their cocktail experience regardless of alcohol preference.
“Tempo by Hilton was born from extensive research and careful consideration of the needs of the ambitious, modern traveler who is looking to maintain a sense of balance while on the road,” said Matt Schuyler, chief brand officer, Hilton. “Providing a unique bar program that enables guests to flex between spirited and free-spirited cocktails is one of the many ways we strategically build our brands to meet the needs of today’s traveler. Plus, with a first-of-its-kind partnership with Bluestone Lane to co-create unique, on-property culinary experiences, Tempo by Hilton demonstrates how innovative brands can exceed guest expectations through innovative partnerships and world-class food and beverage programs.”
