Crystal adds cocktails, marquee chef

Crystal Cruises is “completely remaking” its lineup of specialty cocktails with fresh fruit, ginger and other creations of “Modern Mixologist” Tony Abou-Ganim.

In the new lineup, Maker’s Mark Bourbon is teamed with Grand Marnier, fresh peaches, orange juice and lemon sour to form the Bow Thruster. Nobu sake, fresh raspberries, limejuice and syrup and Chambord make the Sakeberry Martini. Other cocktails are made with Mount Gay Rum, Galliano and Chopin vodka.

Abou-Ganim was aboard Crystal ships for its Wine and Food Festival Cruises. He has created cocktails for the Bellagio in Las Vegas and is featured on cable television’s Fine Living Network program called Raising the Bar: America’s Best Bar Chefs.

In other news, Crystal announced that master chef Nobuyuki “Nobu” Matsuhisa will be a partner for two restaurants on the Crystal Symphony. The Silk Road and The Sushi Bar will open March 3 on the Symphony.

Nobu blends classically designed Japanese food with Peruvian and European influences. In the Sushi Bar there will be yellowtail sashimi and jalapeno and tuna tataki with ponzu sauce. Nobu will bring more than two dozen menu selection to the Silk Road. Among the menu items will be lobster with truffle-yuzu sauce, saikyo miso black cod and beef with three sauces.

The restaurants will hold 68 diners. Crystal says there will no additional charge for eating at the restaurants, but reservations are recommended as the will be filled on a first come, first serve basis.