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American Bar unveils new cocktail menu

The Savoy hotel’s American Bar is celebrating its ‘unique past’ with a new cocktail menu called Re:Invented.

The Pocket Rocket (pictured) contains of Highland Park 18YO Whisky and discarded cascara

Under the direction of drinks and hospitality expert Anna Sebastian, the team has devised a menu of serves that pay tribute to the bar’s history, with inspiration drawn from nearly 100 years of cocktails served in the bar, as well as those who have visited or worked behind it.

“The menu features a range of cocktails inspired by well-known and forgotten Savoy classics that the team have brought into the modern day with amazing ingredients, and a seasonal and sustainable touch,” said Sebastian.

Sebastian’s career in the hospitality industry began at The Savoy in 2010.

She added: “The drinks on the menu will change as the year goes on, allowing the team to continue to create and guests to try more drinks.”

Sebastian will continue to work with the team at The Savoy in a consultancy role to oversee the menu.

Re:Invented aims to not only reflect on the bar’s past, but also step ‘boldly into the future’ with a focus on cutting edge techniques, the latest sustainable practices, and seasonality.

Guests can expect to enjoy the reworkings of cocktails originally created by Harry Craddock in the 1930s, including Spring Is In The Air, a cocktail which makes use of Hercules – an ‘extinct’ vermouth-style ingredient brought back to life by London’s Portobello Road distillery for the purposes of this menu. Additionally, using discarded lemon and a closed loop spirit distribution system, the team has boosted the sustainability of the drink.

Other serves include the moon-landing inspired To The Moon & Back, made using Bowmore 15YO, oloroso Sherry, Chazalettes Extra Dry Vermouth, chilli, green apple cordial, reused Champagne and soda; The Passing Torch, inspired by former head bartender of The American Bar, Peter Dorelli, made with Diplomático Planas rum, Seven Tails XO brandy, Rinquinquin a la Pêche, pomegranate and celery bitters; and the Platinum Punch, designed to celebrate the Queen’s upcoming Platinum Jubilee this summer.

The launch of the new menu coincides with the reopening of the bar to the public for the first time since last year, following the departure of Shannon Tebay as head bartender.

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