We teamed up with Xanté for a night of decadent treats in the penthouse suite. Relive it here.
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It was an evening of connoisseurship when Robb Report teamed up with Xanté pear liqueur last Thursday in the penthouse suite at the Surrey Hotel. Robb Report CEO Bill Curtis and editor in chief Brett Anderson, along with a V.I.P. list of luxury professionals, came to town to join the fun. With four separate bars set up, mixologists provided exclusive Xanté recipes and challenged guests to whip up their own cocktails; our favorites included a martini with muddled blueberries and a spiked hot apple cider that felt just right for a cold February night. Guests enjoyed tuna tartare, steak paté, and truffled rice balls, and tried to not overindulge in the decadent confections by La Maison du Chocolat.