American Bar at Gleneagles has announced its new cocktail menu, Rose Compendium, will launch on February 5th.
The menu delves into the world of botanists and their study of taxonomy, inspired by the Rose Annuals of the Royal National Rose Society which date back to the late 19th century.
Tracing the genealogy of the rose family to surprising species with common heritage, the 19-strong cocktail menu is the result of many months of research by the American Bar team.
Two cocktails have been created to represent each of the eight chosen rose family ingredients: apple, pear, quince, cherry, peach, plum, strawberry, blackberry and almond.
Led by head of bars at Gleneagles, Michele Mariotti, Rose Compendium includes The Smoked Cherry (pictured top left) combining Casamigos Joven Mezcal, cherry syrup (made using unused cherry preserve from the hotel’s bars) and sparkling mate in a long serve. Meanwhile The Cherrywood (pictured top right) features Talisker Port, Ruighe whisky, espresso and a cherry liqueur made by Wee Farm Distillery to Gleneagles' specifications.
The Apple section of the menu includes Blossom Breeze (pictured bottom left) which blends a soda made from discarded cores and peels, with Hendrick’s gin for a light, refreshing sip, and is partnered by Orchard Sap (pictured bottom right), which is a whisky-based creation, marrying The Macallan 12-Year-Old Double Cask with apple cider from Cairn o’ Mohr, offering a balance between sweet and tart.
Mariotti said: "The Rose Compendium is a true labour of love, blending tradition, creativity, sustainability, and a deep respect for nature. Partnering with local producers has been such a rewarding experience, allowing us to support the incredible craftsmanship in our community while creating something truly special for guests.
"I am incredibly proud of how this menu reflects Gleneagles' commitment to eco-conscious practices whilst pushing the boundaries of what’s possible in the world of cocktails."
The cocktails are designed to be environmentally responsible, with kitchen ingredients repurposed to create less waste, while ingredients sourced are hyperlocal, using Scottish flora and suppliers.
The menu itself is designed to echo a botanist’s journal, wrapped in a clay-coloured cover. It guides guests through each drink with the story of the ingredients, hand-annotated notes, the techniques used, illustrations, glassware details and an extensive glossary to explain any complex or unusual terms.
Photo: John Hersey
As a sequel to the American Bar's flagship serve Juniper, which saw the bar create their own gins for three Martini cocktails, this year it is the Rob Roy (above) that falls under the microscope, in collaboration with the local scotch Glenturret Distillery.
The Scottish spin on a Manhattan is available in three styles: Sweet (using the fruity 38-year-old Port Pipe), Dry (with the mineral qualities of a six-month-old spirit made from malted barley) and Perfect (which achieves harmony between fruit and citrus through a 14-year-old American Oak Sherry Cask malt).