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Savoy’s American Bar captures Britain in cocktails
The Savoy hotel’s American Bar in London has launched the Coast To Coast cocktail menu, designed to represent “a journey across Britain from south to north”.
Oast House Fizz, Garden of England
Created in collaboration by American Bar manager Declan McGurk and head bartender Erik Lorincz, the menu aims to “capture the spirit of a nation” by honing in on Britain’s folklore, history and landscape.
The journey begins in Kent – the Garden of England – with a “light and fresh” selection of long drinks featuring local ingredients such as cobnuts, hops and apples served in bespoke plate glass terrariums.
It continues through London, touching on the birth of Britain’s cocktail culture at Art Deco American Bar with a “classic, heady” selection of drinks served in an elongated coupe on a silver Art Deco tray.
The menu journeys into Sherwood Forest, featuring woodland ingredients served in a silver goblet with a wooden base, before continuing on to The Pennines, where it takes inspiration from the “burgeoning empire” that followed the industrial revolution with the use of teas and exotic ingredients. Drinks are served on a cog design holding garnishes and intricately cut glass.
The journey ends at Castle Rock in Scotland, on the peak of which Edinburgh Castle sits. With a focus on whiskies, Scottish legends and “wild” flavours, this rocks glass serve is perched on shards of slate.
Each section in the new menu is accompanied by an ingredients key to navigate guests through each recipe.
McGurk said: “The penny dropped whilst Erik and I were reviewing what we wanted to achieve with the new menu. We decided that the focus should be on the table, to see how we can enhance the guest experience; and from this a journey of character and content was born.”
Click through the following pages to discover a selection of cocktails from the American Bar’s new menu.
Kentish Cob
Where? Garden Of England
Price: £20
Ingredients: 45ml Bacardi 8-year-old, 25ml Martini Rubino, 15ml fermented plantain syrup. Top with roasted potash farm hazelnut and coffee soda
Method: Stir
Glass: Highball
Oast House Fizz
Where? Garden Of England
Price: £18
Ingredients: 50ml Bombay Sapphire, 25ml Cocchi Rosa, 30ml lemon, 15ml pineapple syrup, 5ml hop & herb tincture, top soda, 1 dash egg white
Method: Blend, shake
Glass: Highball
Garnish: Hops, silver leaf
Basil Ionides
Where? Art Deco American Bar
Price: £25
Ingredients: 45ml Ron Zacapa, 30ml Cocchi cacao infusion, 10ml salted cacao liqueur, 5ml Mastiha, 3 dashes smoky whisky, 3 dashes Peychaud Bitters
Method: Stir
Glass: Chantilly
Garnish: Caramel nest
Sapphire Jubilee Fizz
Where? Art Deco American Bar
Price: £22
Ingredients: 30ml Star of Bombay, 10ml violet liqueur, 5ml Oleo Saccharum, 30ml Pineau des Charantes, Champagne to top
Method: Shake
Glass: Coupette
Garnish: Blue edible paint
A Frosty Reception
Where? Sherwood Forest
Price: £18
Ingredients: 45ml Illegal Mezcal, 30ml birch liqueur, 30ml lime, 15ml pink peppercorn syrup, 3 dashes eucalyptus, 1 dash egg white
Method: Blend, shake
Glass: Metal goblet
Garnish: Bespoke candyfloss
The Shire Cocktail
Where? Sherwood Forest
Price: £22
Ingredients: 45ml Chivas Regal 18, 10ml Le Venenossa Raicilla, 10ml roasted sunflower honey, cider to top, 3 drops Absinthe
Method: Stir
Glass: Chantilly
Garnish: Bespoke candyfloss
Black Diamond
Where? Pennines
Price: £20
Ingredients: 30ml Woodford Reserve Rye, 20ml Campari, 15ml Mr Black, 5ml salted lapsang souchong syrup
Method: Stirred
Glass: Japanese rocks
Garnish: Incense, pickled cherry
Bright Light Cities
Where? Pennines
Price: £16
Ingredients: 45ml Bacardi Superior, 25ml Aperol, 25ml Kamm & Sons, 25ml lemon, 5ml yuzu, 15ml ginger syrup, 1 dash egg white
Method: Blend, shake
Glass: Sour
Garnish: Pickled celery and sangria
Blue Alpin
Where? Castle Rock
Price: £50
Ingredients: 50ml Johnnie Walker Blue Label, 30ml Cocchi Riserva La Venaria, 10ml geisha coffee cordial, 1.5 dash liquorice bitters
Method: Stir
Glass: Golden rocks
Tunnel Piper
Where? Castle Rock
Price: £18
Ingredients: 40ml Dewars, 20ml Rubino-infused cacao, 5ml apricot liqueur, 30ml lemon, 15ml grain, 4 dashes liquorice bitters, 1 dash egg white
Method: Blend, shake
Glass: Japanese rocks
Garnish: Cacao nib powder