Espresso martini

Astral Reposed Tequila, Amaro Nonino, Amaretto, Mr. Black Coffee, espresso, oat orgeat, sea salt, orange essence | *not from a hotel, just delicious – $16

CHURCHILL MANHATTAN

Johnnie Walker Scotch Whisky, Macchia Vermouth Rossa Al Mirto, caramelized orange & mango 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

Herradura Blanco Tequila, Del Maguey Puebla Mezcal, crème de cassis, house made ancho-spiced grenadine, habanero, lime, and club soda | 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

6 O’clock London Dry 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.