Salvatore Calabrese guides new Donovan Bar menu
The Donovan Bar at Brown’s Hotel in London’s Mayfair has unveiled the latest chapter of its Our Way menu, which is led by a reverence for the classics.
As with previous iterations, the menu celebrates the bar’s identity, which is rooted in classic mixology tradition and ‘reimagined with modern finesse’.
Director of mixology Federico Pavan and his team worked alongside Salvatore ‘The Maestro’ Calabrese to create the drinks list.
The menu draws inspiration from the world’s most iconic cocktails, introducing new serves alongside some returning favourites revisited with a different ingredient, technique or presentation.
Highlights include the Be(e) Champagne, made with Champagne Brut, Beesou apéritif, Grey Goose, Muyu Vetiver and Grand Marnier Louis Alexander. The Dry Mojito combines Bacardi Carta Blanca with Acqua Bianca and crème de cacao, finished with citrus and soda.
Meanwhile, the Pupetto Nacional is a take on a Cuban classic, bringing together Planteray Cut & Dry, crème de pêche, pineapple and lime.
One returning cocktail is the Bellini Colada, which playfully riffs on two classics and offers a ‘textural, delightfully fluffy twist’. In this new iteration, it is finished with frozen cucumber.
Also making a comeback is the Eau du Martinez, combining Seventy One Gin, Don Julio 1942, Rinomato Americano Bianco, PX Sherry Nectar, bitters and a hint of patchouli.
The Highball 2.4 is an evolution of 2025’s Highball 24, which brings together fruity, bitter and dry elements through Sipsmith, Amaro Nonino, Acqua Bianca, blueberry cordial, purple shiso tea, and cold-brewed oolong tea.
Pavan said: “For us, Our Way is not about constant reinvention, but refining what we do and doing it consistently well.
“With the 2026 menu, we’ve kept that philosophy at the centre of our creative process, introducing new ideas while holding onto the favourite drinks our guests return for.
“Every serve is designed to be considered, balanced and quietly confident. That’s what defines The Donovan Bar.”
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