The American Bar at the Savoy has launched its new cocktail menu - the first by its new head bartender Chelsie Bailey.
The new menu, which launches tomorrow, pays homage to the inner workings of the bar over its 130-year history, which have been detailed daily by the bar's bartenders in their journal.
Entitled The Savoy: American Bar Journal, the menu sees the use of modern techniques to create contemporary interpretations of classic cocktails, with the menu commemorating moments in time, celebrating the past, present and future of bartending at The Savoy.
Cocktails from the past have been updated with current methods and to suit a modern palate. The New York Cherub, for example, is based on the classic Angel Wings which Harry Craddock advised in his notes was too sweet. Bailey’s version is said to be a more balanced combination of Rabbit Hole Rye whiskey, Bowmore 15-Year-Old whisky, raspberry, Discarded vermouth, Maraschino liqueur and spiced violette bitters.
Historical commemorative cocktails have been reimagined too. The Coffee Black Velvet (pictured), a modern take on the Black Velvet, originally created in 1861 to mourn Prince Albert, uses Guinness coffee whey, crème de cassis and roasted barley to give "richness and complexity".
The menu also celebrates modern day moments. Homecoming, a blend of Lion’s Botanical, dry vermouth, St. Germain elderflower liqueur and Laurent-Perrier Cuvée Rosé celebrates The Lionesses' Euro 2022 victory.
Today’s guests also feature. Maggie, one of the bar’s "most charismatic" guests, has her own cocktail, the Fine & Fancy. A play on her trademark saying "Fine & Dandy", the drink is also an ode to her first visit to The Savoy, when Peter Dorelli offered her daughter her first glass of Champagne. Maggie’s favourite drink, whisky and ginger, no ice, is elevated with the addition of thyme, honey, Suze gentian and Nyetimber classic cuvee.
For the menu, The American Bar team has worked with ecoSPIRITS, the low waste, low carbon technology, with ecoSPIRITS drinks signposted by a green tree on the menu.
Cocktails (clockwise left to right): Homecoming, Coffee Black Velvet, New York Cherub and Fine & Fancy
Franck Arnold, managing director at The Savoy, said: “We are extremely excited about the launch of the new American Bar menu, The Savoy: American Bar Journal. Chelsie and the team have worked tirelessly to create an incredible portfolio of cocktails that celebrate the true craftsmanship and essence of mixology.
"The dynamic process of developing cocktails that look beautiful, taste exceptional, evoke emotion, and resonate with our patrons is a skill that only a few possess. This menu demonstrates our team's skill and also toasts the previous 130 years of skilled individuals who have come before them in this iconic bar.”