Story: Cocktails of the Hotel Bars

Hotel bars have long been the source of cocktail invention. Particularly in the era before prohibition, hotels would often go out of their way to hire great bartenders to invent drinks as a sort of marketing exercise. Some of the worlds most famous drinks came from this era of experimentation. These days, a cocktail at a hotel bar can be a bit of a hit-or-miss experience — chocolate martini, anyone? — but these hotel classics keep the keep the old traditions alive.

Sazerac

Sazerac Bar at the Fairmont Hotel - New Orleans

1 sugar cube

5 dashes of peycheud bitters

2 oz of rye

herbsaint

Muddle sugar and bitters, coat glass with herbsaint, rub lemon peel around rim and discard, pour into chilled old fashioned glass.

-------------------------------------------------------

The St. Germain Cocktail

Empire Hotel - New York

2oz champagne champagne

1oz St. Germain

2oz Soda Water

Garnish with a nice lemon spiral, serve over ice in a highball.

-------------------------------------------------------

Aviation

Savoy Hotel - London

1 1/2 oz gin

3/4 oz maraschino liqueur

3/4 oz fresh lemon juice

Garnish with Maraschino cherry, shake vigorously and and serve up.

-------------------------------------------------------

Bellini

Harry's Bar - Venice

6 oz white peach puree

1 tsp raspberry puree

1 bottle chilled processo or sparkling wine

Serve with 2 tbsp of peach puree to the bottom of a champagne flute, add 3 drops of raspberry puree and top off with prosecco.