Service, Service, Service Unlike other bars the level of training for top hotels is extensive, for example at the Dorchester Hotel the bar staff received 3 weeks of training consisting of: Grassroots on all spirits Cocktail Creation Hospitality Training proper etiquette proper serve/pour Cocktail cost are significantly higher due to: The level of service Quality of ingredients Captive Audience
Harry fled the America during Prohibition and continued his cocktail craft at the Savoy hotel. He helped bring cocktail culture to Europe and is credited with popularizing the dry martini and the Corpse Reviver and went on to publish The Savoy Cockail Book in 1930—a book that has become an immeasurable resource for mixing the classics. White Lady ¼ Lemon juice ¼ Cointreau ½ Dry Gin Shake well and strain into a glass. Savoy Hotel Cocktail 1/3 Crème de Cacao 1/3 Benedictine 1/3 Brandy Use liquor glass and pour ingredients carefully, so that they do not miss. Hanky Panky Cocktail 2 Dashes Fernet Branca ½ Italian Vermouth ½ Dry Gin Shake well and strain into cocktail glass. Squeeze orange peel on top.
In the late 19th century, Coleman's father was a steward at a London golf club, and when he passed away, one of the members of the club, realizing that the family needed to make money, helped Ada get a job behind the bar at Claridge's Hotel. Her benefactor just happened to be Rupert D'Oyly Carte, a member of the family that first produced Gilbert and Sullivan operas in London, and the family that built the Savoy Hotel. When Rupert became chairman of the Savoy in 1903, Ada was given a position at the hotel's American Bar, where she eventually became the head bartender and made cocktails for the likes of Mark Twain, the Prince of Wales, Prince Wilhelm of Sweden, and Sir Charles Hawtrey. As the head bartender for the American Bar at The Savoy Hotel in the early 20th century, Ada Coleman was one of the first well-known female bartenders. She mentored Harry Craddock and mixed cocktails for famous authors, royalty and actors—the latter of which, Sir Charles Hawtrey, inspired her to create the Hanky Panky , which was among the first cocktails to incorporate Fernet Branca . Charles Hawtrey was the man for whom &quot;Coley&quot;, as Ada Coleman was affectionately called, created the Hanky-Panky cocktail . He was a Victorian and Edwardian actor who mentored Noel Coward . Coley herself told the story behind the creation of the Hanky-Panky to England's The People newspaper in 1925: &quot;The late Charles Hawtrey... was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, 'Coley, I am tired. Give me something with a bit of punch in it.' It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, 'By Jove! That is the real hanky-panky!' And Hanky-Panky it has been called ever since.&quot;
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Some of the most famous bar men and woman have worked and are working behind this bar> Ada Coleman, Harry Cradock Peter Dorelli and currently Eric Lorenz. The hotel closed in 2007 and was reinvented for 200 million dollars. It opened again in October 2010 during the London Bar show.
Cocktails were originally created to disguise the taste of alcohol, which was forbidden under the Wilson administration, and were dubbed ‘mixed drinks’. Times may have changed, but a position at the American Bar is still the pinnacle to which talented mixologists aspire worldwide. The privilege is not lost on Daniel Baernruther, who took up the post of Bar Manager there in time for the reopening. “It’s an honour to tread in the footsteps of Harry Craddock and Ada Coleman,” said the ex-Berliner. “When you walk in now, it has the same feel and the same main features as when Frank Sinatra was here serenading Jo Gilmore. It has such a wealth of history; it’s about bringing out the best from that past and giving it a modern polish.” Myths abound from this famous period in the hotel’s history – such as Craddock supposedly burying a cocktail shaker filled with a White Lady beneath the floorboards somewhere in the hotel before he left.
Daniel’s philosophy is to be respectful yet playful with tradition though. “The idea behind the new menu is not to just mirror past successes,” he says, “it’s about taking the classics and making them relevant for today.” He explains that many of Craddock’s recipes need tweaking to suit the contemporary palate. “Back in the day you didn’t have the wealth of flavours, purees and syrups you do now. There was a very limited back bar and the juices were all seasonal, so many of the original recipes are purely alcohol. These are really condensed, powerful concoctions – a drop too much of one ingredient and it’d be ruined.” A case in point is his rendering of the Hanky Panky, the brainchild of Craddock’s predecessor, Ada Coleman. A knock-your-socks-off combination of Cognac, Vermouth and Fernet Branca bitters, Daniel merely rinses the glass round with the latter ingredient to give a subtler hint of its earthy, herbaceous flavour. So what treats has this self-confessed extrovert devised for the coming months? He reveals that one highlight will be a special version of the original White Lady – having sourced a rare 1910 bottling of gin and some equally special Cointreau, he will recreate the cocktail exactly as it was served at the bar in the 30’s. Then there’s some Black Tot, the very last consignment of British Navy Rum from 1970, which he’s managed to get his hands on. It's somewhat ironic that alcoholic drinks, known for erasing the memory, should in this context offer such a tangible link to 20th century history, yet Daniel has got a handle on the ineluctable fact that the essence of the era can be evoked with the recreation of its most popular tipple. After all, who could resist a sip of that same elixir that passed through the lips of Marilyn, Marlon or Coco, perhaps even perching on the very same stool where they rested one glittering night many decades ago? As Daniel aptly concludes before he returns to his team to oversee they muddle, stir and shake those signature concoctions to perfection: “With these recipes, you're offering an experience; this is liquid history.&quot;
The Dorchester's front garden, three of the hotel's e-Butlers stand in front of the London Plane tree, named one of the Great Trees of London. The e-Butlers assist guests with technology issues, which have ranged from linking laptops to the hotel's broadband to setting up an intranet between the Dorchester and New Zealand for the composers of The Lord of the Rings trilogy.
Signature serve: Negroni was always thrown- put ingredients into mixing glass, separate them about two feet or so apart and throw drink back and forth 4 or 5 times. It make the drink just as cold and stirring it but it add more aeration to it basically any cocktail that would normally be stirred would be thrown .
5 star hotel in Mayfair Opened in 1897 named after Queen Victoria's third son, Prince Arthur, the Duke of Connaught. For decades was a rather secret address much-loved by well-heeled regulars. £70-million makeover that is smart and sophisticated Michelin-starred food from one of France’s most celebrated chefs, Hélène Darroze
your choice of gin or vodka (which to the true drinker is no choice at all...) stirred in a leaded-crystal Japanese mixing glass and strained from a height into your chilled glass, into which your tableside bartender - in consultation with you - has dashed several drops of Bob's Bitters, custom-made bitters available in less than a dozen bars worldwide, encompassing such flavors as cardamom, liquorices, vanilla, lavender, etc.
The day Hemingway “liberated the Ritz” 25 th of August 1944, an Amy jeep drove at high speed along the Champs Elysees between burst of gunfire. On board, a group of Resistance fighters and one US war correspondent: Ernest Hemingway Rumor has that either Hemingway liberated the Ritz at gunpoint or whether he simply treated his companions to a round of Dry Martinis.
One truth we do know is that he met his fourth wife there “Mary Welsh” Bloody Mary legend: Hemingway ask the bartender to make him an odorless cocktail and the bartender served him vodka and tomato juice. The next day Hemingway came down and said Well Done! Bloody Mary never smelled a thing
In reviving the classic that César Ritz himself served in the 1920s, the hotel's head bartender, Colin P. Field, follows the classic side car recipe: cognac, Cointreau and a drop of freshly squeezed lemon juice, shaken and served in a martini glass. But the magic lies in the hotel's astonishing store of cognac, the 1830 Ritz Reserve. &quot;This drink provides an opportunity to taste something that no longer exists,&quot; says Christophe Léger, assistant to Mr. Field, &quot;the cognac of vines that predate the phylloxera plague.“ In the 1860s, a pestilence of aphidlike insects from America wiped out many of France's finest grapevines, and only a handful of bottles of the Ritz Reserve remain. &quot;So you are tasting history,&quot; Léger says, &quot;Eighteen-thirty is Napoleon.&quot; In the past three years, roughly 60 patrons have agreed that €400 ($515) is a bargain for tasting the zenith of French glory.
5 star hotel, situated in the historical Cathedral Quarter of Belfast's city centre. The Building, which was purpose built as the Head Quarters of The Ulster Bank, was completed in 1860 . It is Italianate in style. Its stunning, classically styled interiors reflect the remarkable heritage of the building. The area where it is situated was once the historic heart of Belfast. It ceased to be a bank about 15years ago and lay dormant for several years until it was purchased 8yrs ago He restored to its original splendor and is now regarded as one of the top hotels in Northern Ireland.
&quot; TOP 100 HOTELS IN THE WORLD&quot; TIMES TAVELLER MAGAZINE ORIGINALLY A STUNNING 4 STOREY TOWNHOUSE IN GEORGE THIS TOWNHOUSE IS NOW HOME TO 33 INDIVIDUALLY DESIGNED ROOMS AND SUITES. EACH OF OUR INDIVIDUAL 4 STAR HOTEL ROOMS COME WITH THE COMPLETE SET OF IN-ROOM AMENITIES – PRE LOADED IPODS AND DOCKING STATIONS, A DVD LIBRARY, SKY TV AND COMPLIMENTARY HIGH SPEED WI-FI INTERNET ACCESS THE RESTAURANT - QUALITY, LOCALLY SOURCED FOOD, MADE VERY ACCESSIBLE; THE BAR
fews of the harbor at Queen Victoria building
He is not only on of Syney’s leading bartenders, but also one of the most highly regarded in Australia. 2004 he lead the water bar at the WHotel to become on of the top 10 bars in the world 2005 Top 5 bars in the world 2009 Named one of the world’s greatest bartenders by Travel and Leisure mag
Transcript of "World traveler"
World TravelerBest Bars and Cocktail Lounges
WORLDS GREATEST HOTEL BARSLondon, England – SavoyLondon, England- DorchesterLondon, England – ConnaughtParis, France – The RitzBelfast, Ireland - Merchant HotelEdinburgh, Scotland – Tiger LilySidney, Australia– Zeta Bar,Portland Oregon - Clyde Common, Ace Hotel
WORLDS GREATEST HOTEL BARS DÉCOR ATMOSPHERE NO ATTITUDE OR PRETENSE SERVICE COCKTAILS RARE SPIRITS FINE FOOD SMALL DETAILS A LOCAL FAVOITE FEELING OF HOME
WORLD GREATEST HOTEL BARS Service, Service, Service Unlike other bars the level of training for top hotels is extensive. i.e. Dorchester Hotel • 3 weeks of training • Grassroots on all spirits • Cocktail Creation • Hospitality Training proper etiquette proper serve/pour Cocktail cost are significantly higher due to: •The level of service •Quality of ingredients •Captive Audience
WORLD GREATEST HOTEL BARS– Extensive resources The quality of ingredients are beyond comparison Rarest most expensive products are available – Timeless Cognac – Vintage Champagnes – Pre Phyloraxa cognac – Rum used in the original Mai Ta
WORLD GREATEST HOTEL BARSOther traits that they have in common: Top bar men and women Classic Cocktails Spirits: Top of the line from the rarest to the most popular brands ie Grey goose, Johnnie Walker Black, Don Julio Tequila etc Great ice Top of the line service
The Dorchester Posh" is one of Londoners favorite descriptors, and no London hotel more epitomizes the word than The Dorchester. Opened in 1931, The Dorchesters combination of opulent decor and devoted, respectful service quickly won favor with royalty, leaders of nations, celebrities, and CEOs.
Some of TheDorchesters best-known guests:Queen Elizabeth andPrince PhilipNelson Mandela,Mikhail Gorbachev,Muhammed AliAlfred HitchcockOprah Winfrey Woody AllenBarbra StreisandBruce Springsteen,Diana RossRussell CroweMichael JacksonMorgan Freeman,Nicholas Cage
The Dorchester- CocktailsSignature serve:Throwing a stirred drink
AGO’S PHILOSOPHY A good cocktail is always special. It should be sexy, stylish and excite the senses. The way it is presented and prepared is just as important as the way it tastes. The bartender’s mission is to draw the customer into the magical world of the theater of cocktails.
Ago’s Philosophy When I’m mixing (and presenting the drink on stage) I have 6 principles that I keep in mind. Simplicity. I like to keep it simple ( and use classic flavour combinations with a twist.) Travel. Explore other cultures – use their ingredients and techniques to build experience and creativity. Glassware. Choose the right glass, which will depend on the ingredients and the nature of the drink. Shape. The character of the cocktail will determine certain shapes like the glass. Colour. Colour is really important and I use the colour wheel to harmonise colours and create contrast. Garnish. The garnish is a complementary extension of the cocktail…it should balance the cocktail, not fight with it.
CONNAUGHT MARTINI The Perfect Ten 3 oz Tanqueray Ten Grapefruit Bitters Served up Garnish: Grapefruit Zest Glassware: Martini
The Ritz’s Hemingway Bar Built in 1898 the Ritz Paris became a luxury hotel like none other in the world Known for exquisite service, art of discretion, dedication to service Home to the famous Hemingway Bar
Hemingway Bar- The Sidecar Price Tag: $515 Ingredients: 1830 Ritz Reserve cognac Cointreau A drop of freshly squeezed lemon It held the Guinness World Record for the worlds most expensive cocktail
TIGER LILLY "TOP 100 HOTELS IN THE WORLD" TIMES TAVELLER MAGAZINE ORIGINALLY A STUNNING 4 STOREY TOWNHOUSE IN GEORGE THIS TOWNHOUSE IS NOW HOME TO 33 INDIVIDUALLY DESIGNED ROOMS AND SUITES. 4 Star Hotel Rooms THE RESTAURANT - QUALITY, LOCALLY SOURCED FOOD, MADE VERY ACCESSIBLE; THE BAR
SYDNEY’S HILTON- ZETA BAR Located at the top of the Sidney Hilton Zeta bar opened in 2005 Some of the best cocktails and bar talent in all of Australia
ZETA BAR AWARDS BAR OF THE YEAR, HM AWARDS FOR EXCELLENCE, 2009,2008,2007 BAR OF THE YEAR, NATIONAL AHA AWARDS, 2008 BEST BAR PRESENTATION AND SERVICE, NATIONAL AHA AWARDS, 2006 COCKTAIL LIST OF THE YEAR, 6TH ANNUAL BAR AWARDS, 2006 BAR OF THE YEAR, AUSTRALIAN HOTELS ASSOCIATION, 2006
THE MAN BEHIND ZETA BARGrant Collins Britain-born, America-trained, and Australia- based Collins is a global cocktail force.
Smoked Bacon & Maple Syrup Manhattan .60 mls Bacon infused Bourbon10 mls Sweet Vermouth10 mls Noilly PratDash Angostura1 Bar spoon Maple SyrupStir & Strain Into A Martini GlassGarnish with speared crispy bacon &CherryThe drink is a nod to PDT Don Lee’s/Jim MeehansBacon old fashioned where it was originally created
SURREY HOTEL- NEW YORKBuilt in 1926 as a residence hotel, the original Surrey was home tomany of New York’s most eccentric celebrities over the years. JFK.Betty Davis. Claudette Colbert.CAFÉ BOULUD: star in the Michelin Guide and a 3-star review in TheNew York Times.BAR PLEIADES: Named for the beloved French restaurantfrequented by Manhattan’s art world elite of the 1970s and 80s, BarPleaides combines the elegantly attentive service of a fine hotel barwith the distinctive cocktail menu of a talented mixologist.The bar and lounge décor – inspired by both fashion icon CocoChanel and the elegant lines of a 1930s Art Deco bar car