BKK Social Club: Bringing Latin American luxury to Bangkok
BKK Social Club Bangkok
BKK Social Club Bangkok
BKK Social Club
Bringing Latin American luxury to Bangkok
The BKK Social Club (Bangkok) blends cultures and cuisines from opposite ends of the world to create an experience lauded by tourists and Bangkok locals alike. Located in the Four Seasons Hotel Bangkok at Chao Phraya River, this chic, Gatsby-esque hotel bar invites guests to explore the iconic places, personalities, and parties of Latin America.
BKK Social Club: Bringing Latin American luxury to Bangkok
The BKK Social Club (Bangkok) blends cultures and cuisines from opposite ends of the world to create an experience lauded by tourists and Bangkok locals alike. Located in the Four Seasons Hotel Bangkok at Chao Phraya River, this chic, Gatsby-esque hotel bar invites guests to explore the iconic places, personalities, and parties of Latin America.
At the time, the idea of mixing spirits into cocktails was still considered a brash New World invention. The Savoy leaned into the trend, importing American bartending culture, and helped London fall in love with mixed drinks.
“The “American” Bar is a stylistic term. It was putting a flagpole down, saying that this bar is a bar that’s going to serve you cocktails. We are the bar that has maintained that name since the late 19th century, making us Europe’s oldest, or, as I prefer to call us, the longest-standing [American] bar in Europe.”
Declan McGurk
Former Director of Bars at The Savoy
Why Latin America in Bangkok?
World-renowned bartender and Beverage Manager Philip Bischoff explains that design firm AvroKo created the venue in the spirit of 1920s Argentinian Art Nouveau. Bischoff and team embraced and built off the Latin American ambiance. He asked himself…
“…if the design inspiration is Argentine, why not also bring the first culinary journey from that far away?”
So, for the first several years of its existence, the BKK Social Club transported the places, personalities, and parties of Argentina to the banks of the Chao Phraya.
Why Latin America in Bangkok?
World-renowned bartender and Beverage Manager Philip Bischoff explains that design firm AvroKo created the venue in the spirit of 1920s Argentinian Art Nouveau. Bischoff and team embraced and built off the Latin American ambiance. He asked himself…
“…if the design inspiration is Argentine, why not also bring the first culinary journey from that far away?”
So, for the first several years of its existence, the BKK Social Club transported the places, personalities, and parties of Argentina to the banks of the Chao Phraya.
Bangkok Bartenders showcased Argentina’s spirit with storied drinks such as the Evita, honoring the legendary First Lady, Eva ‘Evita’ Perón. The Evita featured layered flavors of pineapple rum, Campari, citrus, and bay leaf, reflecting her layered story. Also popular was the Hand of God, inspired by the late Argentine footballer Diego Maradona, a bold and bittersweet blend of tequila reposado (Olmeca Altos), Campari, and cacao-Malbec cordial.
Bangkok Bartenders showcased Argentina’s spirit with storied drinks such as the Evita, honoring the legendary First Lady, Eva ‘Evita’ Perón. The Evita featured layered flavors of pineapple rum, Campari, citrus, and bay leaf, reflecting her layered story. Also popular was the Hand of God, inspired by the late Argentine footballer Diego Maradona, a bold and bittersweet blend of tequila reposado (Olmeca Altos), Campari, and cacao-Malbec cordial.
Moving to Mexico City
In late 2024, Bischoff and team announced a new menu.
“… transitioning from the vibrant essence
of Argentina to the rich cultural
tapestry of Mexico City.”
The latest BKK cocktail menu features drinks devoted to telling the stories of and around Mexico City. For example, La Capilla is a reference to the historic La Capilla bar in Tequila, Mexico. Created by Don Javier Delgado Corona, owner of the legendary bar, La Capilla is made from strawberry Cenote Blanco Tequila, Se Busca Mezcal Peach, citrus, sea salt, and Fever Tree Sparkling Pink Grapefruit. Other popular BKK cocktails inspired by Mexico City include:
-
Jimador
For the agave field workers (“jimadores”) of Mexico
-
Lucha Libre
For the fun and spectacle of Mexican wrestling
-
Día de Muertos
A tribute to Mexico’s vibrant celebration
Moving to Mexico City
In 2024, Bischoff and team announced a new menu.
“… transitioning from the vibrant essence of Argentina to the rich cultural tapestry of Mexico City.”
The latest BKK cocktail menu features drinks devoted to telling the stories of and around Mexico City. For example, La Capilla is a reference to the historic La Capilla bar in Tequila, Mexico. Created by Don Javier Delgado Corona, owner of the legendary bar, La Capilla is made from strawberry Cenote Blanco Tequila, Se Busca Mezcal Peach, citrus, sea salt, and Fever Tree Sparkling Pink Grapefruit. Other popular BKK cocktails inspired by Mexico City include:
Jimador
For the agave field workers (“jimadores”) of Mexico
Lucha Libre
For the fun and spectacle of Mexican wrestling
Día de Muertos
A tribute to Mexico’s vibrant celebration
Glitz, glamor and good times
Bischoff once said: “I wanted to create a social hotspot, that was our core focus from the beginning—to create a place for people to feel welcome, get together and celebrate.” Bischoff has undoubtedly succeeded. Not only is the venue recognized as a top bar in Thailand, the BKK Social Club landed at #49 on the list of The World’s 50 Best Bars for 2025. While guests appreciate the timeless vibe, handcrafted cocktails, and lively soundtrack, many BKK Social Club reviews also note the impeccable service:
- “Amazing experience. With creative and original cocktails, delicious bites and meticulous service from Pomelo and Beer, I can easily understand how BKK Social Club got top 12 in the world.” —McCully from Singapore
- “Impeccable service, genuine warmth, and cocktails that deserve their own spotlight. A must-visit if you want your night to feel like a scene from a movie.” —Andreea i from Birmingham, UK
- “Laid-back luxury. Fantastically nice and professional service, extra fun with representation from the Seychelles this evening.” —Phayao13, Stockholm, Sweden
Glitz, glamor and good times
Bischoff once said: “I wanted to create a social hotspot, that was our core focus from the beginning—to create a place for people to feel welcome, get together and celebrate.” Bischoff has undoubtedly succeeded. Not only is the venue recognized as a top bar in Thailand, the BKK Social Club landed at #49 on the list of The World’s 50 Best Bars for 2025. While guests appreciate the timeless vibe, handcrafted cocktails, and lively soundtrack, many BKK Social Club reviews also note the impeccable service:
- “Amazing experience. With creative and original cocktails, delicious bites and meticulous service from Pomelo and Beer, I can easily understand how BKK Social Club got top 12 in the world.” —McCully from Singapore
- “Impeccable service, genuine warmth, and cocktails that deserve their own spotlight. A must-visit if you want your night to feel like a scene from a movie.” —Andreea i from Birmingham, UK
- “Laid-back luxury. Fantastically nice and professional service, extra fun with representation from the Seychelles this evening.” —Phayao13, Stockholm, Sweden
Book via the
Four Seasons app
When in Bangkok, aspiring bartenders shouldn’t miss a stop at the BKK Social Club, which welcomes guests from 5:00 pm to 12:00 am daily. Can you walk in? We wouldn’t recommend it. Instead, make a reservation via the website, call +66 (0)2 032 0885, or book via the Four Seasons app.
What’s next for BKK?
We expect to see a continued evolution of Bischoff and team’s creative and “world-class” cocktail menu. Stay tuned for new cocktails inspired by additional Latin America locales.
Book via the Four Seasons app
When in Bangkok, aspiring bartenders shouldn’t miss a stop at the BKK Social Club, which welcomes guests from 5:00 pm to 12:00 am daily. Can you walk in? We wouldn’t recommend it. Instead, make a reservation via the website, call +66 (0)2 032 0885, or book via the Four Seasons app.
What’s next for BKK?
We expect to see a continued evolution of Bischoff and team’s creative and “world-class” cocktail menu.
Stay tuned for new cocktails inspired by additional Latin America locales.
Photo Credits: Courtesy of Four Seasons Press Room
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
Stravinskij Bar: Rome’s inner-city oasis
Stravinskij Bar
Stravinskij Bar: Rome’s inner-city oasis
The vibe is polished yet relaxed—linen jackets, low conversation, soft lighting. The Stravinskij Bar at Hotel de Russie offers old-world glamour without stiffness or performance. Named after Russian composer Igor Stravinsky, who was a frequent guest at the hotel, the bar exudes the cultural sophistication of early 20th-century Europe. Today, the venue attracts a mix of globe trotters, well-traveled locals, and serious hotel-bar devotees—visiting to enjoy flawless cocktails in a lush outdoor garden.
“Secret Garden” setting unique to Rome
Hotel de Russie calls the Stravinskij Bar an oasis in the historic heart of Rome, and it’s little wonder why—the bar sits inside the hotel’s Secret Garden. In a city where terraces are tight, this rare Roman garden bar feels like a getaway to the countryside, complete with abundant greenery, sculpted hedges, citrus trees, and trickling fountains. Visitors are apt to forget they are only steps from the bustling Spanish Steps. And if summer at Stravinskij Bar is a garden party, the cooler months are more of a cozy, fire-lit salon. This hotel bar is one of the few places in Rome where you can enjoy outdoor cocktails throughout the spring and fall, as well (with glowing heat lamps to keep you warm).
“In the heart of Rome, tucked away from the city buzz, lies our Secret Garden, whose evocative colours, scents, and sounds have served as a natural muse for artists and poets throughout history.”
Stravinkij Bar Menu
“In the heart of Rome, tucked away from the city buzz, lies our Secret Garden, whose evocative colours, scents, and sounds have served as a natural muse for artists and poets throughout history.”
Stravinkij Bar Menu
The Maestro’s cocktail menu
While the Stravinskij Bar has been a long-standing feature in Hotel de Russie, the venue was extensively renovated and reopened in 2024. To accompany its new ambiance, the bar also unveiled a new cocktail menu, designed by the Maestro himself, Salvatore Calabrese. Not only can guests enjoy the Maestro’s famous Breakfast Martini, but they can also enjoy his Negroni Svegliato. Created for Stravinkskij, the Negroni Svegliato is a mix of Calabrese’s two personal favorite beverages—the classic Negroni and an Italian Moka Coffee. The resulting cocktail is quickly becoming a classic in its own right.
The Stravinskij team is also known for nature-inspired creativity in its cocktails. Calabrese explains, “The new cocktail menu for the Stravinskij Bar was inspired by the natural aromas of the Secret Garden at Hotel de Russie. … Inspired by Stravinskij’s opera The Right of Spring, the cocktail list aims to foster a unique experience through the arts of music and mixology.” The Anima Tellus, for example, is a “journey through flavours and traditions, from Italy’s ancient grains to the sacred rituals of South America, and time-honoured Indian remedies.”
The Maestro’s cocktail menu
While the Stravinskij Bar has been a long-standing feature in Hotel de Russie, the venue was extensively renovated and reopened in 2024. To accompany its new ambiance, the bar also unveiled a new cocktail menu, designed by the Maestro himself, Salvatore Calabrese.
Not only can guests enjoy the Maestro’s famous Breakfast Martini, but they can also enjoy his Negroni Svegliato. Created for Stravinkskij, the Negroni Svegliato is a mix of Calabrese’s two personal favorite beverages—the classic Negroni and an Italian Moka Coffee. The resulting cocktail is quickly becoming a classic in its own right.
The Stravinskij team is also known for nature-inspired creativity in its cocktails. Calabrese explains, “The new cocktail menu for the Stravinskij Bar was inspired by the natural aromas of the Secret Garden at Hotel de Russie. … Inspired by Stravinskij’s opera The Right of Spring, the cocktail list aims to foster a unique experience through the arts of music and mixology.”
The Anima Tellus, for example, is a “journey through flavours and traditions, from Italy’s ancient grains to the sacred rituals of South America, and time-honoured Indian remedies.”
Immaculate classic cocktails
Calabrese isn’t the only master of mixology gracing the Stravinskij Bar—Bar Manager Mattia Capezzuoli is also renowned for his innovative cocktails and impeccable craftsmanship. Capezzuoli and his team eschew theatrics for precision and respect for tradition, which fits right in with Rome’s broader culinary culture. Stravinskij guests enjoy immaculately crafted classics, like:
- Perfectly balanced Negronis
- Crisp Martinis
- Elegant champagne cocktails
Building a name for this hotel bar
Capezzuoli’s craftsmanship hasn’t gone unnoticed—there’s no doubt Stravinskij Bar is now one of the best hotel bars in Rome. In fact, Stravinskij Bar was recently ranked number 94 out of the Top 500 Bars in the World.
“With passion, perseverance, and an extraordinary team by my side, we set out with a bold goal: to bring the Stravinskij Bar back to the excellence of its golden days and to make it known and respected around the world once again. Today, being ranked number 94 among the Top 500 Bars in the World is a milestone that fills us with immense pride. It’s proof that when hard work meets heart, dreams can truly come to life.”
Mattia Capezzuoli – Bar Manager at Hotel De Russie Rome
“With passion, perseverance, and an extraordinary team by my side, we set out with a bold goal: to bring the Stravinskij Bar back to the excellence of its golden days and to make it known and respected around the world once again. Today, being ranked number 94 among the Top 500 Bars in the World is a milestone that fills us with immense pride. It’s proof that when hard work meets heart, dreams can truly come to life.”
Mattia Capezzuoli
Bar Manager – Hotel De Russie Rome
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
Botanist Bar Vancouver: Unrivaled experiential cocktails
Botanist Bar
Botanist Bar
Botanist Bar Vancouver: Unrivaled experiential cocktails
Located in the Fairmont Pacific Rim Hotel, Botanist Bar (Vancouver) is famous for its innovative mixology that blends both nature and science. The menu at this airy, upscale hotel bar pays tribute to the local environment of forests, oceans, and meadows through a cocktail experience guests are eager not only to imbibe—but also add to Instagram.
Botanist Bar Vancouver: Unrivaled experiential cocktails
Located in the Fairmont Pacific Rim Hotel, Botanist Bar (Vancouver) is famous for its innovative mixology that blends both nature and science. The menu at this airy, upscale hotel bar pays tribute to the local environment of forests, oceans, and meadows through a cocktail experience guests are eager not only to imbibe—but also add to Instagram.
‘Dream bar’ built from the ground up
Botanist Bar was built with innovation in its DNA. When Fairmont Pacific Rim decided to completely overhaul its restaurant and bar, they asked Beverage Director Grant Sceney what his dream bar would look like—no limits, no compromises. Sceney envisioned a workspace that blended culinary technique with scientific precision, giving bartenders the tools to experiment as boldly as chefs. As Sceney recalls:
“They asked, ‘If you could build a dream bar, what would you do?’… I wrote down a list: I want a rotovap, a centrifuge. And it all just came back with a big tick.”
That freedom shaped more than just the equipment. It set the stage for Botanist’s now-famous Cocktail Lab and the boundary-pushing, experiential drinks that followed.
‘Dream bar’ built from the ground up
Botanist Bar was built with innovation in its DNA. When Fairmont Pacific Rim decided to completely overhaul its restaurant and bar, they asked Beverage Director Grant Sceney what his dream bar would look like—no limits, no compromises. Sceney envisioned a workspace that blended culinary technique with scientific precision, giving bartenders the tools to experiment as boldly as chefs. As Sceney recalls:
“They asked, ‘If you could build a dream bar, what would you do?’… I wrote down a list: I want a rotovap, a centrifuge. And it all just came back with a big tick.”
That freedom shaped more than just the equipment. It set the stage for Botanist’s now-famous Cocktail Lab and the boundary-pushing, experiential drinks that followed.
Creating in the Cocktail Lab
Inside the glass walls of the Cocktail Lab, located within Botanist Bar, mixologists perfect their craft with equipment more common to a science lab than a traditional bar. Sceney was granted not only his centrifuges and rotary evaporators (rotovaps), the lab also boasts a host of other tools used for distillation, clarification, flavor extraction, and creative infusions.
The Cocktail Lab serves as the creative engine behind Botanist’s experiential cocktail programs, allowing mixologists to combine flavors, aromas, textures, and visual presentations into an engaging sensory journey. By merging culinary technique with scientific tools, the Cocktail Lab has become a benchmark for modern mixology, showing bartenders what’s possible when creativity meets precision. The resulting beverages are equal parts showpiece and storytelling.
Creating in the Cocktail Lab
Inside the glass walls of the Cocktail Lab, located within Botanist Bar, mixologists perfect their craft with equipment more common to a science lab than a traditional bar. Sceney was granted not only his centrifuges and rotary evaporators (rotovaps), the lab also boasts a host of other tools used for distillation, clarification, flavor extraction, and creative infusions.
The Cocktail Lab serves as the creative engine behind Botanist’s experiential cocktail programs, allowing mixologists to combine flavors, aromas, textures, and visual presentations into an engaging sensory journey. By merging culinary technique with scientific tools, the Cocktail Lab has become a benchmark for modern mixology, showing bartenders what’s possible when creativity meets precision.
The resulting beverages are equal parts showpiece and storytelling.
Insta-worthy cocktail experiences
The creations that come out of Botanist’s Cocktail Lab are immersive, Insta-worthy cocktails that have put Botanist Bar on the map. Perhaps the most famous are the Water of Life (Eau de Vie) cocktails, a quartet of elaborate, experiential beverages dreamed up by Sceney and inspired by water’s influence on the Pacific Northwest.
Pale Blue Dot
A vibrant blue cocktail made with Pacific Ocean blue algae, oyster shell gin, oyster-leaf distillate, and a lacto-fermented cucumber-pineapple syrup—a tribute to all the water on Earth. Served in a glass resembling a globe, this cocktail creation was named after the famous 1990 photograph taken by Voyager 1, which shows Earth as a tiny point of light from billions of miles away.
Ring of Fire
A blend of 12-year rum, Canadian rye whiskey, melon liqueur (yogurt-washed and clarified in a centrifuge) with passionfruit distillate, vanilla and lemon cordial. This cocktail symbolizes the effect of water vapor on the region’s tropical flora and is served in a custom-made glass designed to look like a volcano surrounded. When served, the bartender lights mixture of steel wool and dry ice on fire for a stunning effect, complete with smoke and small sparks of fire.
Raincouver
A concoction of vodka, yuzu, pine, aperitif wine, citrus, topped with Perrier, the Raincouver is nod to the region’s plentiful precipitation. The cocktail comes complete with a cloud of vegan foam infused with cherry blossom and pine essence that slowly “rains” over the drink.
Earth’s Energy
This mix of blanco tequila, local vermouth, amaro chiaro, chamomile-elderflower celebrates the vital role of water in sustaining flora and fauna. The hot-orange creation is served on a wooden box adorned with vegetation. The glass itself responds to touch a la toy plasma ball, and the cocktail’s flavor profile is said to evolve as it changes temperature.
Ring of Fire
A blend of 12-year rum, Canadian rye whiskey, melon liqueur (yogurt-washed and clarified in a centrifuge) with passionfruit distillate, vanilla and lemon cordial.
This cocktail symbolizes the effect of water vapor on the region’s tropical flora and is served in a custom-made glass designed to look like a volcano surrounded.
When served, the bartender lights mixture of steel wool and dry ice on fire for a stunning effect, complete with smoke and small sparks of fire.
Raincouver
A concoction of vodka, yuzu, pine, aperitif wine, citrus, topped with Perrier, the Raincouver is nod to the region’s plentiful precipitation. The cocktail comes complete with a cloud of vegan foam infused with cherry blossom and pine essence that slowly “rains” over the drink.
Earth’s Energy
This mix of blanco tequila, local vermouth, amaro chiaro, chamomile-elderflower celebrates the vital role of water in sustaining flora and fauna.
The hot-orange creation is served on a wooden box adorned with vegetation. The glass itself responds to touch a la toy plasma ball, and the cocktail’s flavor profile is said to evolve as it changes temperature.
Earning impressive accolades
Botanist’s commitment to innovation has captivated guests and earned global recognition. The bar’s experiential cocktail program, thoughtful design, and boundary-pushing techniques have consistently placed it among the world’s best. In 2025, Botanist Bar placed 26th on the list of North America’s 50 Best Bars, a distinction that underscores its influence on modern mixology and its reputation for redefining what a hotel bar can be.
This recognition follows years of critical acclaim, including a 2022 Exceptional Cocktails Award from MICHELIN Guide Vancouver, and the 2023 Michter’s Art of Hospitality Award. Together, these accolades reinforce what locals and travelers already know: Botanist Bar isn’t just serving cocktails. It’s shaping the future of modern mixology in Vancouver and beyond.
Earning impressive accolades
Botanist’s commitment to innovation has captivated guests and earned global recognition. The bar’s experiential cocktail program, thoughtful design, and boundary-pushing techniques have consistently placed it among the world’s best. In 2025, Botanist Bar placed 26th on the list of North America’s 50 Best Bars, a distinction that underscores its influence on modern mixology and its reputation for redefining what a hotel bar can be.
This recognition follows years of critical acclaim, including a 2022 Exceptional Cocktails Award from MICHELIN Guide Vancouver, and the 2023 Michter’s Art of Hospitality Award. Together, these accolades reinforce what locals and travelers already know: Botanist Bar isn’t just serving cocktails. It’s shaping the future of modern mixology in Vancouver and beyond.
Photo Credits:
Fairmont Pacific Rim
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
The Vieux Carré: Meaning, history & cocktail recipe
The Vieux Carré
Meaning, history & cocktail recipe
New Orleans’ Hotel Monteleone is famous for its revolving Carousel Bar. History also remembers the Monteleone for its Swan Room. This swanky supper club headlined the likes of Liberace and Andy Griffith. But before either of these venues existed, the Hotel Monteleone’s bar was already a hub of New Orleans cocktail culture—a more intimate, old-world lounge than the lively, spectacle-driven establishments that would follow.
And this is where the Vieux Carré cocktail was born.
Vieux Carré cocktail history
Picture narrow streets lined with wrought-iron balconies, hidden courtyards, and centuries-old Creole townhouses. Brass bands and piano riffs spill out of clubs at all hours. Artists, writers, and musicians of numerous nationalities abound, drawn by cheap rents and the area’s lively character. This was New Orleans’ French Quarter in the 1930s—and Walter Bergeron, head bartender at Hotel Monteleone, created the Vieux Carré cocktail to capture its essence. Bergeron sought to represent the diverse cultural groups that made up the city’s historic French Quarter at the time.
In mixing his invention, he used rye whiskey to represent Americans, cognac and Bénédictine to represent the French, sweet Vermouth for the Italians, and bitters the Caribbean community. Bergeron named the cocktail for the French Quarter, too. In French, ‘Vieux Carré’ means ‘Old Square’—another name for the original heart of New Orleans.
During her tenure at the American Bar, Coleman mentored her successor Harry Craddock, who later authored the legendary Savoy Cocktail Book. While Craddock is often remembered as the cocktail authority, it’s Coleman’s legacy that laid the foundation for the modern classic hotel bar.
Vieux Carré recipe
Bergeron’s recipe, a close cousin to the Manhattan, was first published in the 1937 book Famous New Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur.
Ingredients:
- .75 oz Rémy Martin V.S.O.P. cognac
- .75 oz Strucchi Rosso vermouth (sweet vermouth)
- .33 oz Bénédictine
- 2 dashes Peychaud’s bitters
- 1 dash Angostura bitters
- Lemon twist (for garnish)
- Pineapple slice and cherry (optional garnish)
Directions
- Fill a mixing glass with ice.
- Add the bitters, rye, cognac, sweet vermouth, and Bénédictine.
- Stir until the mixture is well-chilled.
- Twist a slice of lemon peel over the drink to express its oils.
- Strain into a chilled glass.
- Garnish with a slice of pineapple and a cherry.
Tips for mixing the perfect Vieux Carré
Balance is everything with this cocktail. It’s rich, layered, and complex, but if one ingredient dominates, the whole beverage tips out of harmony.
-
1. Choose the right rye.
Go for a bold, spicy rye (like Sazerac, Rittenhouse, or Wild Turkey 101). You need something assertive enough to stand up to the sweetness of vermouth and Bénédictine.
-
2. Less is more on the Bénédictine.
It’s potent and sweet. A bar spoon is enough to give the drink complexity without overwhelming.
-
3. Bitters in balance.
Both Peychaud’s and Angostura are essential. One without the other throws the cocktail off. Peychaud’s gives brightness, while Angostura gives grounding spice.
Wondering how to pronounce ‘Vieux Carré’?
Vieux Carré is pronounced view kah-RAY. In New Orleans, you’ll sometimes hear locals with more of a Creole accent flatten it to voo kah-RAY. Both are understood, but if you want to sound closer to the French, go with the former.
Wondering how to pronounce ‘Vieux Carré’?
Vieux Carré is pronounced view kah-RAY. In New Orleans, you’ll sometimes hear locals with more of a Creole accent flatten it to voo kah-RAY. Both are understood, but if you want to sound closer to the French, go with the former.
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
Carousel Bar history: 75+ years of cocktails with a spin
75+ years of cocktails with a spin
75+ years of cocktails with a spin
Carousel Bar history
It’s the only carousel you have to be 21+ to ride—if you’re lucky enough to grab one of its 25 seats. The Carousel Bar in Hotel Monteleone has been delighting visitors to New Orleans with its famous revolving bar since 1949.
But the history of the Carousel Bar actually began a decade prior.
Carousel Bar history
It’s the only carousel you have to be 21+ to ride—if you’re lucky enough to grab one of its 25 seats. The Carousel Bar in Hotel Monteleone has been delighting visitors to New Orleans with its famous revolving bar since 1949.
But the history of the Carousel Bar actually began a decade prior.
From the Swan Room to circling seats
Before the spinning bar in New Orleans turned its first circle, the Monteleone was already a hot spot. The Swan Room, a swanky supper club opened in 1938, hosted performers like Liberace and Andy Griffith and drew New Orleans society. Like the Waldorf Astoria’s Peacock Alley, Hotel Monteleone’s Swan Room was a place to see and be seen.
A decade later, the hotel unveiled a bar that redefined spectacle: 25 stools circling slowly on 2,000 steel rollers powered by a quarter-horsepower motor. Built adjacent to the Swan Room, the Carousel Bar was designed to look like a whimsical carnival ride, with a red-and-white striped canopy and stools that carried guests in a slow circle around the room (one rotation every 15 minutes).
The effect was equal parts playful and glamorous, an amusement-park ride recast for grown-ups, where cocktails replaced cotton candy and the slow spin of the stools made even an ordinary drink feel like part of the show.
From the Swan Room to circling seats
Before the spinning bar in New Orleans turned its first circle, the Monteleone was already a hot spot. The Swan Room, a swanky supper club opened in 1938, hosted performers like Liberace and Andy Griffith and drew New Orleans society. Like the Waldorf Astoria’s Peacock Alley, Hotel Monteleone’s Swan Room was a place to see and be seen.
A decade later, the hotel unveiled a bar that redefined spectacle: 25 stools circling slowly on 2,000 steel rollers powered by a quarter-horsepower motor. Built adjacent to the Swan Room, the Carousel Bar was designed to look like a whimsical carnival ride, with a red-and-white striped canopy and stools that carried guests in a slow circle around the room (one rotation every 15 minutes).
The effect was equal parts playful and glamorous, an amusement-park ride recast for grown-ups, where cocktails replaced cotton candy and the slow spin of the stools made even an ordinary drink feel like part of the show.
Signature sips from Carousel Bar history
Every legendary bar has a drink (or two) it calls its own. At the Carousel, that starts with the Vieux Carré, created in the 1930s by the Monteleone’s head bartender Walter Bergeron.
Inspired by the French Quarter’s cultural mix, it blends rye whiskey, cognac, sweet vermouth, Bénédictine, and bitters—a cocktail that tastes like New Orleans history in a glass. While Bergeron invented the Vieux Carré before the Carousel Bar was born, patrons still consider it to be home to the strong, spirit-forward cocktail.
The Carousel has also given the world The Goody, a rum-and-citrus concoction from the 1950s, while pouring countless Sazeracs and Ramos Gin Fizzes (classics that keep the Crescent City’s cocktail culture spinning).
Even Britain’s royals have made their mark. The American Bar served the beverages at Queen Elizabeth II’s 1953 coronation ball at The Savoy, and for her Diamond Jubilee in 2012, bartenders filled an entire fountain with celebratory punch.
Signature sips from Carousel Bar history
Every legendary bar has a drink (or two) it calls its own. At the Carousel, that starts with the Vieux Carré, created in the 1930s by the Monteleone’s head bartender Walter Bergeron.
Inspired by the French Quarter’s cultural mix, it blends rye whiskey, cognac, sweet vermouth, Bénédictine, and bitters—a cocktail that tastes like New Orleans history in a glass. While Bergeron invented the Vieux Carré before the Carousel Bar was born, patrons still consider it to be home to the strong, spirit-forward cocktail.
The Carousel has also given the world The Goody, a rum-and-citrus concoction from the 1950s, while pouring countless Sazeracs and Ramos Gin Fizzes (classics that keep the Crescent City’s cocktail culture spinning).
Even Britain’s royals have made their mark. The American Bar served the beverages at Queen Elizabeth II’s 1953 coronation ball at The Savoy, and for her Diamond Jubilee in 2012, bartenders filled an entire fountain with celebratory punch.
Behind the Carousel Bar
Working here takes athleticism. As longtime bar manager Marvin Allen explains: “Once you get used to it and know the guests are spinning around you, it’s no different than a regular bar. The biggest challenge is getting in and out, which you have to jump over”. There’s no entrance or exit to the bar, so bartenders literally vault the bar to start their shift. According to Allen, when you can’t make the jump, it’s time to retire.
How to get a seat at the Carousel Bar
If you’re looking to live a piece of the Carousel Bar’s history, you’ll have to plan strategically. With only 25 stools circling the famous rotating bar, seats are some of the most coveted in the French Quarter. Here’s how to up your chances:
- Arrive early: The Carousel Bar opens at 11:00 AM, and this is your best shot at grabbing a stool before the crowd sets in.
- Aim for the lull: Mid-afternoon (around 2:00–4:00 PM) is usually quieter than evenings or weekends.
- Be patient: Once guests land a carousel seat, they often stay for hours, so expect to wait.
If the stools are full, the adjoining lounge offers booths, tables, and nightly piano music. You’ll still get the Carousel atmosphere—just without the spin.
How to get a seat at the Carousel Bar
If you’re looking to live a piece of the Carousel Bar’s history, you’ll have to plan strategically. With only 25 stools circling the famous rotating bar, seats are some of the most coveted in the French Quarter. Here’s how to up your chances:
- Arrive early: The Carousel Bar opens at 11:00 AM, and this is your best shot at grabbing a stool before the crowd sets in.
- Aim for the lull: Mid-afternoon (around 2:00–4:00 PM) is usually quieter than evenings or weekends.
- Be patient: Once guests land a carousel seat, they often stay for hours, so expect to wait.
If the stools are full, the adjoining lounge offers booths, tables, and nightly piano music. You’ll still get the Carousel atmosphere—just without the spin.
The Carousel’s ongoing reinvention and lasting legacy
The Carousel has reinvented itself several times throughout the years without losing its magic. In 1992, management replaced the carousel’s circus-tent design with a central hub that more closely resembles a traditional carousel, adorned with carved jesters and lit by a fiber-optic ‘night sky’.
Another major renovation in 2011 expanded the lounge with a chandeliered ceiling and new color scheme, while keeping the iconic carousel intact. Through it all, the ride has kept turning—slow enough to savor your drink, quick enough to remind you this isn’t just a bar, it’s an experience.
“When I started here, the Carousel was an icon, but it wasn’t the worldwide icon that it is now. People rediscovered us and made it the destination bar that it is, for locals and for worldwide visitors.”
Marvin Allen – Bar Manager
The Carousel’s ongoing reinvention and lasting legacy
The Carousel has reinvented itself several times throughout the years without losing its magic. In 1992, management replaced the carousel’s circus-tent design with a central hub that more closely resembles a traditional carousel, adorned with carved jesters and lit by a fiber-optic ‘night sky’.
Another major renovation in 2011 expanded the lounge with a chandeliered ceiling and new color scheme, while keeping the iconic carousel intact. Through it all, the ride has kept turning—slow enough to savor your drink, quick enough to remind you this isn’t just a bar, it’s an experience.
“When I started here, the Carousel was an icon, but it wasn’t the worldwide icon that it is now. People rediscovered us and made it the destination bar that it is, for locals and for worldwide visitors.”
Marvin Allen – Bar Manager
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
Photo Credits
Wikimedia Commons
Will Shenton
Chris.j.cook
COLOURPICTURE PUBLISHERS INC.
5 refined holiday drinks from the world’s best hotel bars
Holiday drinks from the world’s best hotel bars
Holiday Drinks
Searching for festive yet refined holiday cocktail ideas to celebrate this season? Look no further—we’ve collected the best holiday drinks (and recipes) to elevate your end-of-year libations. From London’s Connaught Bar to New Orleans’ Hotel Monteleone, these signature cocktails bring together artistry, atmosphere, and the unmistakable joy of the season.
1. Gingerbread Hanky Panky
“My favorite Christmas sweet is gingerbread, which reconnects a lot with my childhood memories.”
Federico Balzarini
Former Beverage Manager
Argo Bar Hong Kong
Gingerbread Hanky Panky
The original Hanky Panky cocktail hailed from the American Bar at The Savoy (London) and is essentially a variation of a Sweet Martini (with the addition of Fernet-Branca). However, the holiday version of this cocktail was crafted by Federico Balzarini, who was Beverage Manager at the renowned Argo Bar Hong Kong.
To make a gingerbread hanky panky, you first need to infuse sweet vermouth with gingerbread cookies. This cookie-infused vermouth is used in place of the standard sweet vermouth for a holiday drink with a rich, festive flavor.
“My favorite Christmas sweet is gingerbread, which reconnects a lot with my childhood memories.”
Federico Balzarini
Former Beverage Manager
Argo Bar Hong Kong
How to make Gingerbread Hanky Panky
Chill a cocktail glass, such as a coupe or martini glass, in the freezer. Fill a mixing glass with ice. Add the gin, gingerbread-infused vermouth, and Fernet-Branca. Stir until the mixture is well-chilled. Strain into the chilled cocktail glass. Express the oil from the orange peel over the drink by pinching it, then drop the peel into the glass for garnish.
Ingredients:
- 1.5 oz London dry gin
- 1.5 oz gingerbread-infused sweet vermouth
- 2 dashes Fernet-Branca
- Orange peel, for garnish
The original Hanky Panky cocktail hailed from the American Bar at The Savoy (London) and is essentially a variation of a Sweet Martini (with the addition of Fernet-Branca). However, the holiday version of this cocktail was crafted by Federico Balzarini, who was Beverage Manager at the renowned Argo Bar Hong Kong.
To make a gingerbread hanky panky, you first need to infuse sweet vermouth with gingerbread cookies. This cookie-infused vermouth is used in place of the standard sweet vermouth for a holiday drink with a rich, festive flavor.
Ingredients:
- 1.5 oz London dry gin
- 1.5 oz gingerbread-infused sweet vermouth
- 2 dashes Fernet-Branca
- Orange peel, for garnish
Make the cocktail
- Chill a cocktail glass, such as a coupe or martini glass, in the freezer.
- Fill a mixing glass with ice.
- Add the gin, gingerbread-infused vermouth, and Fernet-Branca.
- Stir until the mixture is well-chilled.
- Strain into the chilled cocktail glass.
- Express the oil from the orange peel over the drink by pinching it, then drop the peel into the glass for garnish.
2. Santa Nog
2. Santa Nog
Famous for its rotating Carousel Bar and Vieux Carré cocktail, Hotel Monteleone (New Orleans) is also home to Santa Nog—a creamy, dessert-like cocktail spiked with Scotch and Drambuie. This holiday drink is indulgent and carries the familiar comfort of holiday egg-nog, but with adult sophistication.
Santa Nog ingredients:
- 1 oz Drambuie
- 1/2 oz Scotch
- 3–4 dashes chocolate bitters
- 1 tsp vanilla extract or 3–4 drops vanilla bitters
- 4–5 oz half-and-half
- Freshly grated nutmeg
Make the cocktail
- Pour all liquids into an ice-filled shaker and shake until well blended and chilled.
- Strain into an ice-filled rocks glass.
- Garnish with a dusting of nutmeg.
3. Ginger Cuvée
The Ginger Cuvée is the kind of cocktail that feels like celebration in a glass—refined, aromatic, and just a little bit indulgent. Created at the award-winning Connaught Bar in the Connaught Hotel (London) for their Christmas menu, this holiday drink blends whisky’s fruit notes with warm spices and an effervescent champagne finish.
Ginger Cuvée cocktail ingredients:
- 1 oz Glenfiddich Grand Cru Whisky
- 1 oz Belsazar Riesling Vermouth
- 0.25 oz Nonino GingerSpirit
- 0.5 oz sugar syrup
- 3 dashes Hendrick’s Absinthe
- 2 oz Laurent-Perrier Champagne
- Wild carrot essence for garnish
Make the holiday cocktail
- Combine all ingredients except the champagne in a mixing glass with ice.
- Stir until well-chilled.
- Strain into a champagne flute.
- Top with the chilled Laurent-Perrier Champagne.
- Garnish with a crystallized ginger cube on a stick and a spray of wild carrot essence.
4. Mulled Wine
“Mulled wine is the ultimate winter elixir, where spices and red wine blend in perfect harmony to warm both body and soul.”
Philip Bischoff, Beverage Manager at Four Seasons Hotel Bangkok at Chao Phraya River
On a cold winter day, mulled wine will warm you up from the inside out. This version of the cocktail recipe has been perfected at the BKK Social Club within the Four Seasons Hotel Bangkok. Customize it to your liking by adding fresh red apples, pears, cranberries, or raisins while warming all ingredients.
Ingredients:
- 25 oz (one bottle) full-bodied red wine
- 0.75 cup white sugar
- Half orange
- 10 pieces cloves
- 3 pieces star anise
- 3.5 oz brandy (e.g. Pierre Ferrand 1840 Cognac)
- Cinnamon, star anise, and dried orange slices
Make the Mulled wine
- Mix all ingredients together.
- Heat mixture and keep it warm.
- Serve in a mulled wine glass garnished with cinnamon, star anise and dehydrated orange slices.
5. Winter Old Fashioned
5. Winter Old Fashioned
This seasonal evolution of a timeless classic is familiar yet festive. The Winter Old Fashioned from The Roosevelt New Orleans, A Waldorf Astoria Hotel, captures a cozy sophistication of the holidays while honoring the cocktail’s deep New Orleans roots. The rye provides the signature bold backbone, while the apple-clove syrup and cranberry bitters infuse it with winter warmth.
Winter Old Fashioned ingredients:
- 2 oz Sazerac Rye
- 0.5 oz apple-clove syrup
- 3 dashes orange bitters
- 3 dashes cranberry bitters
- Orange peel, for preparation
- Cinnamon stick, for garnish
Make the cocktail
- Wipe the inside of a rocks glass with an expressed orange peel.
- Fill the glass with all ingredients, then pour fresh ice on top of the mixture.
- Garnish with a cinnamon stick.
“Fresh cranberries or a cinnamon stick really make a cocktail pop—adding not only the flavors and aromas that you associate with a winter holiday but the colors as well. You can also tie a bow on the glass!”
—Jonah Tidyman, Bartender at the Sazerac Bar, at The Roosevelt New Orleans
“Fresh cranberries or a cinnamon stick really make a cocktail pop—adding not only the flavors and aromas that you associate with a winter holiday but the colors as well. You can also tie a bow on the glass!”
—Jonah Tidyman, Bartender at the Sazerac Bar, at The Roosevelt New Orleans
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
American Bar at the Savoy: Where cocktail history lives on
Where cocktail history lives on
American Bar at the Savoy
Opened around 1893, the American Bar at The Savoy Hotel London is the longest standing cocktail bar in the city. Designed to cater to audiences from the myriad nearby theaters in London’s West End, the atmosphere is very much that of a piano bar—lively, colorful, and jovial.
But the name raised eyebrows in Victorian-era London. Why “American”?
American Bar at the Savoy
Opened around 1893, the American Bar at The Savoy Hotel London is the longest standing cocktail bar in the city. Designed to cater to audiences from the myriad nearby theaters in London’s West End, the atmosphere is very much that of a piano bar—lively, colorful, and jovial.
But the name raised eyebrows in Victorian-era London. Why “American”?
At the time, the idea of mixing spirits into cocktails was still considered a brash New World invention. The Savoy leaned into the trend, importing American bartending culture, and helped London fall in love with mixed drinks.
“The “American” Bar is a stylistic term. It was putting a flagpole down, saying that this bar is a bar that’s going to serve you cocktails. We are the bar that has maintained that name since the late 19th century, making us Europe’s oldest, or, as I prefer to call us, the longest-standing [American] bar in Europe.”
Declan McGurk
Former Director of Bars at The Savoy
At the time, the idea of mixing spirits into cocktails was still considered a brash New World invention. The Savoy leaned into the trend, importing American bartending culture, and helped London fall in love with mixed drinks.
“The “American” Bar is a stylistic term. It was putting a flagpole down, saying that this bar is a bar that’s going to serve you cocktails. We are the bar that has maintained that name since the late 19th century, making us Europe’s oldest, or, as I prefer to call us, the longest-standing [American] bar in Europe.”
Declan McGurk
Former Director of Bars at The Savoy
Ada Coleman and the Hanky Panky
Behind the marble bar in the early 1900s stood Ada “Coley” Coleman, the first female head bartender at The Savoy. Known as a brilliant host as much as a master of her craft, she served everyone from Mark Twain to Charlie Chaplin. Her legacy is a single sip: the Hanky Panky cocktail. Created for actor Sir Charles Hawtrey, the drink combined gin, sweet vermouth, and Fernet-Branca. Hawtrey famously took a sip and exclaimed…
“By Jove, that’s the real Hanky Panky!”
A classic was born.
Ada Coleman and the Hanky Panky
Behind the marble bar in the early 1900s stood Ada “Coley” Coleman, the first female head bartender at The Savoy. Known as a brilliant host as much as a master of her craft, she served everyone from Mark Twain to Charlie Chaplin. Her legacy is a single sip: the Hanky Panky cocktail. Created for actor Sir Charles Hawtrey, the drink combined gin, sweet vermouth, and Fernet-Branca. Hawtrey famously took a sip and exclaimed…
“By Jove, that’s the real Hanky Panky!”
A classic was born.
Harry Craddock and the Savoy Cocktail Book
When Ada retired in the 1920s, she trained her successor, Henry “Harry” Craddock, to carry the torch. Fleeing Prohibition-era America, he brought showmanship and precision to the American Bar. His Savoy Cocktail Book (1930) remains one of the most important cocktail collections ever printed, with recipes for enduring classics like the White Lady, Corpse Reviver #2, and the perfectly balanced Dry Martini. Harry Craddock can also be credited with bringing the white jacket to the American Bar’s bartenders, a tradition that continues to this day. Craddock even left a little magic buried in the building. He cemented one of his cocktail shakers—full of a (formerly) fresh White Lady cocktail—into the foundations of The Savoy.
Harry Craddock and the Savoy Cocktail Book
When Ada retired in the 1920s, she trained her successor, Henry “Harry” Craddock, to carry the torch. Fleeing Prohibition-era America, he brought showmanship and precision to the American Bar. His Savoy Cocktail Book (1930) remains one of the most important cocktail collections ever printed, with recipes for enduring classics like the White Lady, Corpse Reviver #2, and the perfectly balanced Dry Martini. Harry Craddock can also be credited with bringing the white jacket to the American Bar’s bartenders, a tradition that continues to this day. Craddock even left a little magic buried in the building. He cemented one of his cocktail shakers—full of a (formerly) fresh White Lady cocktail—into the foundations of The Savoy.
A stage for icons
The American Bar has never been just about drinks. It has always been about moments, and there are many historic, cultural, and political moments of note throughout the years at The Savoy’s infamous bar.
- George Gershwin introduced Rhapsody in Blue to Britain here in 1923, a performance broadcast live on BBC radio.
- Winston Churchill revealed to friends over dinner in 1940 that he was stepping in as Prime Minister.
- Frank Sinatra visited The Savoy and the American Bar regularly, often enjoying a very cold Beefeater gin martini on the rocks with a twist of lemon.
- Neil Armstrong visited after his moon landing in 1969, prompting the creation of the Moonwalk cocktail in his honor.
Even Britain’s royals have made their mark. The American Bar served the beverages at Queen Elizabeth II’s 1953 coronation ball at The Savoy, and for her Diamond Jubilee in 2012, bartenders filled an entire fountain with celebratory punch.
A stage for icons
The American Bar has never been just about drinks. It has always been about moments, and there are many historic, cultural, and political moments of note throughout the years at The Savoy’s infamous bar.
- George Gershwin introduced Rhapsody in Blue to Britain here in 1923, a performance broadcast live on BBC radio.
- Winston Churchill revealed to friends over dinner in 1940 that he was stepping in as Prime Minister.
- Frank Sinatra visited The Savoy and the American Bar regularly, often enjoying a very cold Beefeater gin martini on the rocks with a twist of lemon.
- Neil Armstrong visited after his moon landing in 1969, prompting the creation of the Moonwalk cocktail in his honor.
Even Britain’s royals have made their mark. The American Bar served the beverages at Queen Elizabeth II’s 1953 coronation ball at The Savoy, and for her Diamond Jubilee in 2012, bartenders filled an entire fountain with celebratory punch.
“That was hard work actually. We filled up the fountain with 360 liters of Diamond Jubilee punch, as we call it. Fresh fruit, everything freshly squeezed all night long. So, we didn’t sleep all night long because we had to fill up the fountain.”
Erik Lorincz – Former Head Bartender
Reinventing tradition
From Coleman to Lorincz, each head bartender has added a new chapter to the story. Peter Dorelli—a Roman-born bartender and head of the American Bar from 1984 to 2003—became one of the most iconic figures in modern mixology. Dorelli crafted many notable cocktails, including the 1889er to celebrate the Savoy Hotel’s centenary, and the Millennium commemorating the end of the 20th century.
In 2017, under Lorincz’s care, the American Bar London was crowned The World’s Best Bar, cementing its status as both guardian of history and leader of innovation.
Today, under head bartender Angelo Sparvoli, the team continues to blend reverence for the classics with daring new creations.
Reinventing tradition
From Coleman to Lorincz, each head bartender has added a new chapter to the story. Peter Dorelli—a Roman-born bartender and head of the American Bar from 1984 to 2003—became one of the most iconic figures in modern mixology. Dorelli crafted many notable cocktails, including the 1889er to celebrate the Savoy Hotel’s centenary, and the Millennium commemorating the end of the 20th century.
In 2017, under Lorincz’s care, the American Bar London was crowned The World’s Best Bar, cementing its status as both guardian of history and leader of innovation.
Today, under head bartender Angelo Sparvoli, the team continues to blend reverence for the classics with daring new creations.
Why the American Bar still matters
For over 135 years, the American Bar has been more than a hotel bar—it’s been a school of artistry, a stage for history, and a beacon for bartenders worldwide. Every cocktail tells a story, and every bartender who steps behind the marble counter knows they’re part of a living legacy.
“Every single day, we come to work in the bar with the greatest legacy of them all. This must provide inspiration to make our mark on this great institution, ensuring history continues to be written and guests talk about the ever-famous American Bar.”
Declan McGurk – Former Director of Bars at The Savoy
Why the American Bar still matters
For over 135 years, the American Bar has been more than a hotel bar—it’s been a school of artistry, a stage for history, and a beacon for bartenders worldwide. Every cocktail tells a story, and every bartender who steps behind the marble counter knows they’re part of a living legacy.
“Every single day, we come to work in the bar with the greatest legacy of them all. This must provide inspiration to make our mark on this great institution, ensuring history continues to be written and guests talk about the ever-famous American Bar.”
Declan McGurk – Former Director of Bars at The Savoy
Photo Credits: Savoy Media Hub, Jack Hardy, Wikimedia Commons
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
From accidental bartender to Savoy legend: the journey of Peter Dorelli
From accidental bartender to Savoy legend
The journey of Peter Dorelli
Best known for his decades at The American Bar at The Savoy, Peter Dorelli combines old-world hospitality with a flair for storytelling, training generations of bartenders to see—not just serve—their guests. His journey from a young Italian newcomer to one of London’s most celebrated barmen is as charming as it is unexpected.
How did you get started in bartending?
I came from a family of bankers in Italy, but I knew I did not want to be a banker. When I turned 18, I said ‘Get me out of here, I’m drowning! Let’s try England.’ My visa restricted me to working in a hotel or in hospitality, so in 1958 I became a resident handyman at a hotel in Cornwall owned by a married couple.
The husband who owned the hotel was responsible for running the bar, but he was very often drunk by 12:30 or 1:00. One day, he told me, ‘Peter, you go and take care of the bar.’ I said, ‘Me? I don’t know drinks. I hardly speak English! What do you want me to do?’ He said there were books in the bar I could look at and it would be no problem.
Within a half an hour a lovely lady came in carrying a poodle. She sat down and asked for a whiskey sour. I asked myself, ‘What the hell is a whiskey sour?’. Thankfully, at that moment, the woman made a funny noise, and when she put the dog down, she was wet. She asked me to watch her poodle while she went to change, which gave me time to look up the cocktail in the bar books! I made the whiskey sour, and it was rubbish. It was disgusting. But I tried again, added a little more sugar, adjusted a bit, and it wasn’t too bad. When the woman came back and tried it, she said it was the best whiskey sour of her life! And that was my first cocktail.
I had tried everything in the hotel, from kitchen porter to chambermaid to concierge to ironing curtains. The head chambermaid said I was the best bed maker! I learned all about banquets and restaurants. But as soon as I entered the bar, I said, ‘That’s me! I think I can have a decent life here, a wonderful life if I want to.’
How did you make your way from a little hotel in Cornwall to The American Bar at The Savoy?
When I got serious about bartending, I had to figure out how to learn the business. But how do you learn the business when there is no schooling for it? There was no bartending school back then. There were a few books, but they weren’t very good. I decided to go to a bar where I could learn and somebody with experience could teach me.
I went to the Savoy Hotel American Bar, and I talked to Joe Gilmore, the head bartender then. I said, ‘I love the bar, it’s going to be my future, and I want to learn.’ I don’t know why, but he told me to come back at 9:00 Monday morning. I’m the luckiest guy on this planet.
So, in 1964 I joined the Savoy Group where I ended up spending 39 years, 22 of which were in The American Bar. First, I worked with Joe for a couple of months as a sommelier at Stones Chop House (also owned by the Savoy Group). Then I was asked to open the new Pebble Bar at Stones as Head Barman with my brother and stayed there until 1981.
“This was the best time of my life.”
The Pebble Bar was close to Wardour Street, which is famous for the film industry. Our space was upstairs, so it became a bit of a hiding place for all sorts of famous people. Bars then used to open at 11:00, close at 3:00, then reopen at 5:30 until closing at 11:00.
How did you make your way from a little hotel in Cornwall to The American Bar at The Savoy?
When I got serious about bartending, I had to figure out how to learn the business. But how do you learn the business when there is no schooling for it? There was no bartending school back then. There were a few books, but they weren’t very good. I decided to go to a bar where I could learn and somebody with experience could teach me.
I went to the Savoy Hotel American Bar, and I talked to Joe Gilmore, the head bartender then. I said, ‘I love the bar, it’s going to be my future, and I want to learn.’ I don’t know why, but he told me to come back at 9:00 Monday morning. I’m the luckiest guy on this planet.
So, in 1964 I joined the Savoy Group where I ended up spending 39 years, 22 of which were in The American Bar. First, I worked with Joe for a couple of months as a sommelier at Stones Chop House (also owned by the Savoy Group). Then I was asked to open the new Pebble Bar at Stones as Head Barman with my brother and stayed there until 1981.
“This was the best time of my life.”
All the people in the West End would go to have a coffee and play cards while the bar was closed. I was able to close the door upstairs but serve the people still inside.
One day, Kenneth More came by and asked for a drink, so I told him to help himself. He asked, ‘Can I do that?’. Alec Guinness wanted a white wine spritzer, and I told him the same thing. I got the same response: ‘Can I do that?’. I answered, ‘Of course, I’ll show you.’ That started everything. They loved doing their own drinks, and they all kept coming back!
“When the company sold the Pebble Bar, I moved to The American Bar at The Savoy”
I started as Assistant Head Barman, and I became Head Barman/Bar Manager in 1984. I retired from the role in 2003 at age 63.
How did you make your mark at The Savoy?
As a hotel bar, The American Bar was a totally different world than a restaurant bar. You have to be classic, careful, and very knowledgeable. You cannot afford a complaint. Guys will spend a thousand pounds a night for a room. If you upset them, the general manager won’t like you at all! One of the things that made me successful as a bartender at the Pebble Bar and The American Bar was learning body language. It’s the most important thing in a bar. Everybody in hospitality should know it. It tells you everything you need to know before you even speak.
At The American Bar, people come in three steps above you. You have a clear view of the person. You can see if they are heavy-footed, hunched, or tense—this person probably had a busy, stressful day. The first thing would be to put them at ease and remove any decision making. I would seat them and offer a complementary glass of champagne to help them relax. If they were waiting for someone to join them to perhaps go to the theatre or celebrate a special occasion, I would suggest a bottle of champagne on ice. This is all from an awareness of body language.
I also taught everyone at The American Bar how to see and to capture an up-to-date vision of what was going on, rather than relying on memory alone. It was unconventional training. I would tell them to look around the bar carefully. They would look, and then I’d ask…
‘What’s on table 9?’
They would often respond there were menus on the table, but there were no menus because I had removed them! This sort of training taught all the bartenders to notice everything.
What advice do you have for bartenders who want to follow in your footsteps?
I advise using the Three Rs as a measure of success as a bartender: reorder, return, recommend.
Once your guest has a cocktail, does he reorder it? The British rarely ever complain about their drinks because they don’t want to upset you, but if a guest reorders the same thing, you can tell that they like it. Does your guest return? If he comes back, he likes the drinks and likes the atmosphere.
Maybe you created a wonderful moment that he loved. And most importantly, does your guest recommend you to his friends? Word of mouth is very powerful. The American Bar is an icon. It’s an institution. One of the most exciting things for me was when guests weren’t just recommending The American Bar, they were saying,
“Let’s go see Peter at The American Bar.”
Also, if you enjoy bartending, don’t look at it as a job. It has to be a lifestyle, and you must enjoy it with a passion so there is no waste of energy. Passion feeds the energy needed for creativity and your artistic skills. Remember always that the bar is a theatre.
Sometimes young people would come to me at The American Bar and say, ‘I’m looking for a job.’ I would tell them, ‘There’s the door.’ Why? Because bartending is not a job. Most days, you will spend 12 or more hours at work. If you look at these hours as a job, you will waste your life and your energy.
“You must truly love the work, or it is not the right career for you.”
Peter Dorelli
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
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Singapore Sling cocktail: History, recipe, and more
Singapore Sling cocktail
Singapore Sling cocktail
History, recipe, and more
In the early 1900s, women were discouraged from drinking in public. Of course, they didn’t let a little discouragement stop them. Bartenders quietly catered to their female clientele with drinks that appeared to be non-alcoholic—often resembling bright-colored fruit juices. The British colonial era in southeast Asia was no different. Enter bartender Ngiam Tong Boon and his Singapore Sling cocktail.
History of the Singapore Sling
Singapore was a bustling port city, playing a key role in Britain’s global empire and serving as a bit of a playground for colonial elites. The Long Bar in the Raffles Hotel was considered a social hub for the likes of colonial officials, plantation owners from nearby Malaysia, as well as European and American tourists. And Ngiam Tong Boon, a Hainanese-Chinese bartender, had worked his way up to bar captain at the Long Bar.
While the exact details are hazy (and even Ngiam’s own family is unclear on the truth), Raffles gives Ngiam credit for the creation of the Singapore Sling around 1915. The hotel explains that Ngiam cleverly gave the cocktail a pretty pink hue, which made it look like a fruit juice and attracted everyone’s attention. While the history of the Sling may be imprecise, one thing is clear: once Raffles proclaimed the Long Bar as its birthplace, patrons couldn’t get enough.
History of the Singapore Sling
Singapore was a bustling port city, playing a key role in Britain’s global empire and serving as a bit of a playground for colonial elites. The Long Bar in the Raffles Hotel was considered a social hub for the likes of colonial officials, plantation owners from nearby Malaysia, as well as European and American tourists. And Ngiam Tong Boon, a Hainanese-Chinese bartender, had worked his way up to bar captain at the Long Bar.
While the exact details are hazy (and even Ngiam’s own family is unclear on the truth), Raffles gives Ngiam credit for the creation of the Singapore Sling around 1915. The hotel explains that Ngiam cleverly gave the cocktail a pretty pink hue, which made it look like a fruit juice and attracted everyone’s attention. While the history of the Sling may be imprecise, one thing is clear: once Raffles proclaimed the Long Bar as its birthplace, patrons couldn’t get enough.
Original Singapore Sling recipe
Unfortunately, the exact recipe for the original Sling was lost (none of Boon’s original recipes survived). But the Long Bar was able to recreate its signature cocktail with a 1936 note that resurfaced from a visitor to the bar. This patron had asked one of the bartenders how to make the Singapore Sling—and thankfully scrawled down the recipe. Raffles currently describes the Singapore Sling as a delightful combination of gin, pineapple juice, lime juice, curaçao, Benedictine, grenadine, and cherry liqueur.
Ingredients:
- 1.5 oz London dry gin
- .5 oz Heering cherry liqueur
- .25 oz Bénédictine liqueur
- .25 oz Cointreau
- 4 oz pineapple juice
- .5 oz fresh lime juice
- .33 oz grenadine
- 1 dash bitters
Directions
- Combine ingredients in a cocktail shaker and shake.
- Pour into a hurricane glass.
- Garnish with a pineapple wedge and maraschino cherry.
Our favourite twist
If the original sling recipe is a tad too sweet, we recommend Dale DeGroff’s take. DeGroff’s version emphasizes balance and freshness, reducing the sweetness often found in other variations. Thanks to fresh pineapple juice and precise measurements, this rendition offers a more refined and approachable take on the classic.
Ingredients:
- 1.5 oz Gin
- .5 oz cherry Heering
- .25 oz Bénédictine
- .25 oz Cointreau
- 2 oz fresh pineapple juice
- .5 oz fresh lime juice
- Dash of Angostura Bitters
- Soda Water (to top)
Tips to make a great Sling
In our experience, you’ll mix the best cocktail if you:
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Tip #1
Use fresh pineapple juice and quality cherry liqueur.
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Tip #2
Use a dry, juniper-forward gin.
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Tip #3
Chill everything, shake hard, and garnish generously.
Fun fact about the Singapore Sling cocktail
Ngiam is rumored to have kept his Singapore Sling cocktail recipe in a safe. When his family retrieved his safe after his death, however, it was already open and its contents gone.
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
By Jove, that’s the real Hanky Panky! The cocktail recipe
By Jove, that’s the real Hanky Panky!
Witchy sips and barmaid tricks:
how Fernet and flair birthed a classic at The Savoy
It’s early 1900s London, and a fatigued comedic actor named Sir Charles Hawtrey walks into a bar. No, this is not the start to an overused joke—it’s the start to the Hanky Panky cocktail. The bar Hawtrey walked into was The American Bar at The Savoy, where he asked the barmaid for “something with a punch”. Ada “Coley” Coleman mixed a new beverage she was working on and passed it to her eager patron. Story has it that Hawtrey took one sip and exclaimed:
“By Jove, that’s the real Hanky Panky!”
The name stuck, and the rest is Hanky Panky cocktail history.
Ada Coleman and The Savoy
Contrary to popular belief, it was common for women to tend bars in the early 20th century—but few barmaids were as famous as Coleman. Thanks to her big talent and personality, Coleman became the first female head bartender at the Savoy’s American Bar, one of the most famous bars in the world. Coleman held the position from 1903 until 1926, during which time she is rumored to have served some of the most famous figures of the day, such as:
- Mark Twain
- Marlene Dietrich
- Charlie Chaplin
- Prince of Wales (later King Edward VII)
- American millionaire “Diamond” Jim Brady
During her tenure at the American Bar, Coleman mentored her successor Harry Craddock, who later authored the legendary Savoy Cocktail Book. While Craddock is often remembered as the cocktail authority, it’s Coleman’s legacy that laid the foundation for the modern classic hotel bar.
During her tenure at the American Bar, Coleman mentored her successor Harry Craddock, who later authored the legendary Savoy Cocktail Book. While Craddock is often remembered as the cocktail authority, it’s Coleman’s legacy that laid the foundation for the modern classic hotel bar.
Tips for mixing the best Hanky Panky
It’s important to choose the right gin (for something softer, try Altamura), as well as a high-quality vermouth. Also:
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Don’t overdo it on the Fernet
Like summer in a glass, this is the playful cousin to the original mimosa. Blend fresh strawberries with orange juice before assembling. Strain as desired. Garnish with fresh fruit, such as a whole strawberry or an orange slice.
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Stir, don’t shake
To achieve the elegance of a Bellini but the citrus sparkle of orange juice, try a peach mimosa. Whisk peach nectar with the orange juice before assembling. Garnish with a slice of fresh peach.
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The orange twist is essential
For a tart yet festive version of the original mimosa that’s perfect for the winter holidays, replace the orange juice with cranberry juice. Garnish with fresh cranberries and a sprig of rosemary.
The Hanky Panky recipe
Coleman essentially served Hawtrey a variation of a Sweet Martini, but the addition of Fernet-Branca, a bitter Italian amaro, added a layer of complexity.
Hanky Panky Ingredients:
- 1.5 oz London dry gin
- 1.5 oz sweet vermouth
- 2 dashes Fernet-Branca
Directions
- Combine ingredients in a mixing glass with ice.
- Stir until well-chilled.
- Strain into a chilled coupe or cocktail glass.
- Garnish with an orange twist.
Our favorite twist on the Hanky Panky
We enjoy Erik Lorincz’s take on the Hanky Panky, which he calls the Green Park Hanky Panky. Lorincz lightens the drink by using dry vermouth instead of sweet, adds freshness with basil, and retains the core bitterness from Fernet. The result is a more herbaceous and summery interpretation of the classic.
Green Park Hanky Panky
- 1.5 oz London dry gin
- 1.5 oz dry vermouth (instead of sweet vermouth)
- 2 dashes Fernet-Branca
- 3 fresh basil leaves
- Few drops of orange bitters (optional)
Mixologist
Fun fact about the Hanky Panky
While “hanky panky” had a more lascivious connotation in America, it referred to “a bit of trickery” or witchcraft in England. Hawtrey’s famous exclamation about the Hanky Panky can be roughly translated to mean: “That’s some real witchcraft!”
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.