Espresso martini
Astral Reposado Tequila, Amaro Nonino, Amaretto, Mr. Black Coffee, espresso, oat orgeat, sea salt, orange essence | *not from a hotel, just delicious – $16
CHURCHILL MANHATTAN
Glenfiddich 12 Sherry Cask, Macchia Vermouth Rossa Al Mirto, caramelized orange & nectarine cordial, lime, egg white, hint of amontillado sherry, and spiced stone fruit dust | American Bar, Savoy Hotel in London, England – $17
*This bright, orange-forward scotch cocktail is perfect for those we don’t ordinarily enjoy scotch. Winston Churchill’s taste for scotch was well-known at the Savoy Hotel – so much so that legendary barman Joe Gilmore created this cocktail in the late 1930’s in honor of the statesman.
Tequila Sunrise
Astral Blanco Tequila, Del Maguey Puebla Mezcal, crème de cassis, house made ancho-spiced grenadine, habanero, lime, club soda, and garnished with charred bell pepper “paint” & habanero salt | Wright Bar, Arizona Biltmore in Phoenix, Arizona – $16
*The Tequila Sunrise at its worst - processed juices, artificial grenadine, and cheap tequila - is a real headache, literally. The original recipe included Crème de Cassis, not orange juice. Our version blends both old and new but with some added smoke and spice.
Corpse Reviver no. 2
St. George Botanivore Gin, Cointreau, lemon, and an Absinthe rinse | American Bar, Savoy Hotel in London, England – $15
*If you were ordering in the late 19th and early 20th centuries, asking for a Corpse Reviver was the equivalent to saying you'd spent the previous evening out on the town. It was intended to be a "hair of the dog" style remedy.
Sidecar
Bache Cognac, Cointreau, lemon, and sugar | Hemingway Bar, The Ritz in Paris, France – $15
*Crafted during the First World War by an American captain. He named the drink after a motorcycle sidecar in which he was chauffeured to and from the bar.
Sazerac
Jack Daniel’s Bonded Rye, Peychaud’s Bitters, and Herbsaint | Grunewald Hotel in New Orleans, Louisiana – $16
*By 1850, the sazerac was the first "branded" cocktail. The story goes that back in 1838, Creole apothecary Antoine Peychaud invented the Sazerac in his shop. Later, American Rye replaced cognac. The final variation is attributed to the Grunewald Hotel (now the Roosevelt New Orleans). They've been serving them to everyone who's anyone since 1938.
SinGapore Sling
Pineapple-infused Ford’s Gin, Dom Benedictine, Cherry Heering, Chinola Passionfruit, and lemon bitters | Long Bar, Raffles Hotel in Singapore – $15
*In the early 1900's, etiquette in Singapore dictated that women could not consume alcohol in public. So, fruit juices and teas were their preferred beverage. In 1915, Ngiam Tong Boom saw an opportunity and created a cocktail that looked like the fruit juice beverages women were inclined to order.
Moonwalk
Grand Marnier, grapefruit, rose water, and sparkling rosé | American Bar, Savoy Hotel in London, England – $15
*This citrusy, sweet champagne cocktail was created to commemorate the Apollo 11 moon landing and was the first thing astronauts Neil Armstrong and Buzz Aldrin sipped upon returning to earth.
Queens Park Swizzle
Bacardi 8 Rum, Flor de Caña 4 Añejo Rum, lime, mint, demerara, and Angostura Bitters | Long Bar, Queen’s Park Hotel in Port of Spain, Trinidad – $15
*A tall, boozy rum drink that Trader Vic famously touted in 1946 to be “the most delightful form of anesthesia given out today."
Vieux Carre
High West Double Rye, Cognac Park VS, Cocchi Torino, and Dom Benedictine | Carousel Bar, Hotel Monteleone in New Orleans, Louisiana – $15
*Pronounced vyur·kaa·ray, this means ‘Old Square’ or ‘Old Quarter’ in French which was the original name for New Orleans’ French Quarter. This cocktail tributes the many influences (American, French, Italian, and Caribbean) that had shaped the oldest section of New Orleans.
Hotel Nacional
DonQ Rum, Brugal 1888 Rum, Giffard Crème de Pêche, pineapple, and lime | Hotel Nacional de Cuba in Havana, Cuba – $15
*Loosely modeled on the daiquiri, but the pineapple juice provides a sweet counterpart to the citrus, and the touch of Giffard Crème de Pêche gives it a bit of mystery. In the 1930s, the Hotel Nacional de Cuba was one of the world’s grandest and this cocktail was crafted to help to reinforce Havana’s reputation as a comfortable cocktail destination for Prohibition-weary Americans.
Things worth mentioning: A credit card is required to start a tab, no exceptions. An automatic 20% gratuity is applied to all unclosed tabs at the close of service. All theft is quickly prosecuted so please do not help yourself to our bar tools, glassware, or decor (yes, it happens; you may be charged and you will not be welcome back). We have a zero-tolerance policy for impolite or hateful behavior – be nice.