Reginald “Johnnie” Johnson joined the Savoy Group in 1935,
working at The Berkeley, Claridge’s., Simpson’s and The Berkeley
again, before joining up in 1939. He saw active service before
being invalided out, and returned to The Savoy to become Head
Barman in the American Bar from 1942 to 1954. One of his
creations was Wedding Bells, for the wedding of Princess
Elizabeth and Prince Philip of Greece in 1947. He retired to
Majorca on doctor’s orders, but sadly died in 1956.
In 1954 Johnnie’s successor was Joe Gilmore. Joe had begun his
career at The Savoy in 1940 at the age of eighteen. He moved to
the Perroquet Bar at The Berkeley in 1941, and returned to the
American Bar at The Savoy in 1945, to work alongside Johnnie
Johnson. He invented many cocktails before his departure in
1975, and was also noted for his hangover cure: two aspirins and a
Corpse Reviver.
Joe Gilmore was succeeded by Harry “Vic” Viccars in October
1975. He had chalked up 39 years in the American Bar by the
time that he retired in January 1981. His creations included
Speedbird, one of three cocktails for the launch of Concorde in
1976.
His successor was a second “Vic”, Victor Gower, who had started
in the American Bar in 1946. His speciality was his Bloody Mary,
which he was taught in an impromptu lesson by Orson Welles.
Welles liked his Bloody Mary fairly spicy, “with a bit of bite”, but
Vic recommends care in the addition of the Tabasco sauce! He
left the American Bar in 1985, but continued to work part-time as
a barman at Simpson’s in the Bishop’s Room. He finally retired in
May 2002, although he still comes in to Simpson’s on a monthly
basis to serve in the bar for the Oldie Literary Lunches, and is
available to help with other private functions.
Peter Dorelli, the American Bar’s next Head Barman had arrived
at The Savoy in 1980, having previously been head barman at
another Savoy Group property, Stone’s Chophouse, since 1965.
When he moved over to The Savoy he worked in the American
Bar under Joe Gilmore and Victor Gower before becoming Head
Barman himself in 1985. Maintaining the tradition of creating
new cocktails for special occasions, he concocted the 1889’er to
celebrate The Savoy’s Centenary in 1989, and in collaboration
with his colleague Salim Khoury, marked the end of the 20th
century by creating the Millennium. Peter finally retired from
the American Bar in May 2003.
Salim Khoury succeeded Peter as the tenth Head Barman. He
had first come to The Savoy in June 1969, where he worked in the
Restaurant Dispense Bar. He moved to the Grill Dispense Bar
and Foyer in 1975, and made his final move, to the American Bar
in 1986. Salim won the United Kingdom Barman of the Year
competition in 1992 with a cocktail inspired by Princess Diana,
Blushing Monarch.
Erik Lorincz, previously from the acclaimed Connaught Hotel, is
the current head bartender and creative brain behind the
American Bar in 2011. His signature drink, ‘The Pioneer Cocktail’
is featured in the limited edition ‘American Bar Cocktail Book
Vol. I’ and is set to become a classic in years to come.
In July 2011, the American Bar was voted ‘World’s Best Hotel Bar’
at the Tales of the Cocktail® in New Orleans, USA, where Erik
Lorincz also picked up the title of ‘ Best International Bartender
2011’.
This accolade was followed by the t
s day.
THE AMERICAN BAR
This is the oldest surviving cocktail bar in England. It opened
in 1893 in the original riverside part of the hotel, and moved to
this spot in 1904.
The cocktail menu has been compiled with
the time of day and the mood of the imbiber in mind.
Please choose from concoctions designed to be taken in the
morning to restore well-being to after-dinner libation,
created to help digestion after an indulgent dinner.
Our knowledgeable staff will be happy to assist you with
choosing the right drink for you and the mood you are in.
~ CONTENT ~
1. American Bar legendary bartender’s
signature drinks.
2. Morning bracers, fog cutters and
revivers.
3. Bon vivant, social libations, cups and
cobblers.
4. Aperitif and pre-dinner drinks.
5. After-dinner, night caps, and
‘one for the road’ cocktails.
6. Vintage Cocktails
7. Champagne and wine.
8. Spirits.
AMERICAN BAR LEGENDARY BARTENDERS
At the American Bar we pride ourselves on following the legacy
of our previous head bartenders and we present to you the
cocktails they have made famous.
FRANK WELLS
Jack Daniel’s Savoy Silver Select 14.00
When the Savoy Hotel opened in 1889 there was no
'American Bar' as such; instead, the Smoking and Billiard
Rooms that existed on the Ground Floor was a place
where gentlemen could procure drinks if they wished.
After signing his signature into a petty cash book, Frank
Wells was identified as the first Head Barman in the
American Bar. To commemorate and honour Frank's role,
the American Bar presents to you this specially selected
Jack Daniel’s Single Cask whiskey bottled exclusively for
The Savoy at 50%.
Served neat or on a block of ice.
ADA COLEMAN
Hanky Panky 15.00
The real Hanky Panky indeed! Created for Sir Charles
Hawtrey after he requested something with a bit of punch
in it, this rich Martini-style drink is a sophisticated blend
of Bombay Sapphire Gin, Martini Rosso vermouth and
Fernet Branca.
HARRY CRADDOCK
White Lady 15.00
One of many cocktails that became famous at The Savoy,
and a symbol of the modern day renaissance of both gin
and classic cocktails. Bombay Sapphire gin, dry orange
liqueur, fresh lemon juice, and a dash of egg white are
shaken together and served straight up. Clean, sharp and
bright.
EDDIE CLARK
Eight Bells 15.00
Eddie Clark took over the reigns in 1939 before being
called upon to serve in World War II. It was during this
time, that the American Bar garnered a reputation as a
popular hangout destination for
members of armed services.
This cocktail has been specifically created for the Royal
Navy. Bacardi Superior is shaken with Angostura bitters,
homemade Van Der Hum liqueur and fresh orange juice.
REGINALD “JOHNNIE” JOHNSON
Wedding Bells 15.00
A very special concoction created for the wedding of
Princess Elizabeth and Prince Philip of Greece in 1947. A
floral and orange-scented drink, not unlike the
Manhattan,
American isBar
constructed
Tribute Champagne
with Woodford
Cocktails
Reserve
Bourbon
as the
base, and
stirred
with dry
Drinks
created
or primary
made famous
at the
American
Bar,orange
as well a
re-visited
liqueur, Italian
classicsaromatized
inspired bywine
the Savoy
and orange
Cocktail
bitters.
Book.
History of the American Bar
The term “American Bar” means a bar serving mixed or
“American” style drinks, i.e. cocktails. There were many American
Bars in London in the late 19th and early 20th centuries. The first
of these opened in 1878.
When the Savoy Hotel opened in 1889, a set of rooms on the
lower ground floor offered gentlemen Smoking and Billiard
Rooms, and somewhere to get a stiff drink.
The bar had gained the name “American Bar” at least as early as
1893, where an entry in a petty cash book dated 1893 is signed by
the first known head barman, Frank Wells. He left The Savoy
around 1902.
In 1903, the first truly “famous” barman in The Savoy’s American
Bar arrived. Ada “Coley” Coleman had begun her employment
with the Savoy company at Claridge’s in 1899. Ada Coleman’s
father had been a friend of Richard D’Oyly Carte who had built
The Savoy. When Coley’s father died, D’Oyly Carte offered Ada
a job in the bar at Claridge’s, which had been newly opened in
1898. “Coley” came over to the American Bar at The Savoy in July
1903, and retired in December 1924. Her most famous creation
was the Hanky Panky, which she invented for Sir Charles
Hawtrey, and which was so named by him.
In 1904, The American Bar was moved to its present purpose-built
location in the new Strand Block of The Savoy, where it has
remained ever since.
An American barman, Harry Craddock, arrived at The Savoy in
1920, soon after Prohibition had begun in the USA. He worked
initially in the Dispense Bar, and did not become Head Bartender
in the American Bar until January 1925. He created many
cocktails for special occasions, and is credited with the invention
of the White Lady, while at The Savoy. His greatest legacy was
The Savoy Cocktail Book, first published in 1930 and still in print
today. This is now a standard reference work for cocktail recipes
of the era. Harry compiled almost forty years of cocktails created
in the American Bar, including many from his own repertoire,
into the recipe section of this book.
Harry Craddock left The Savoy in 1939, to go to the Dorchester,
and was replaced by Eddie Clark. Eddie had originally joined the
Savoy Group in 1934, working first in the Savoy Restaurant Bar,
and then at The Berkeley (another hotel in the Savoy Group) for
two years, before moving on. He returned to The Savoy to be
Head Barman in the American Bar in January 1939. The Bar
became a popular hangout for members of the Services, and as
part of the war effort, Eddie created a cocktail for each branch:
Eight Bells for the Navy, New Contemptible for the Army, and
Wings for the R.A.F.
Eddie joined the Mercantile Marine War Reserve in 1939, and was
called up in 1942. He survived the war, but decided not to
reapply for his old job which had been filled by his friend and
colleague Johnnie Johnson.
All at 16.50
Moonwalk
Created by Joe Gilmore to mark the original moon landing in
1969. This drink features in a conversation between NASA
HQ and Neil Armstrong, in which Joe is invited up to the
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
Alcoho
Please join us
a night of
l byfor
Volume
The American
Bar 1930s
frivolous
entertainment in the
Champagne
12.0%-13.0%
Beaufort
Bar
White & Red Wine
12.0%-13.0%
Beers
4.3%- 5.5%
Vermouth
14.7%-18.0%
Campari
25.0%
Ricard
45.0%
Pernod
40.0%
On the first Sunday
Sherry & Port
15.5%-20.0%
of every month, Burlesque artists,
Gin
37.5%-49.3%
singers, acrobats and dancers are
Vodka
37.5%-50.0%
turning
Rum the bar into a stage for your
37.5%-50.5%
Whisk(e)y entertainment.
40.0%-70.0%
Cognac
40.0%-46.5%
The American Bar 1950s
~Burlesque~
For a night of fine food and
In a
accordance
the Weights
andjoin
Measures
Act of 1985, the
dance with
or two,
please
us for
measure for the sale of Gin, Vodka and Whisk(e)y in these premises
isour
50mlmonthly
and multiples thereof.
Champagne and sparkling wines are sold by the glass measured at
150ml.
~Dinner Dance~
Wines are sold by the glass measured at 175ml
On the last Saturday of every month,
Port and Sherry are sold by the glass measured at 75ml.
we
are delighted to turn the Thames
Foyer into a magical Dinner Dance
venue, where fine food is served and a
The American
Bar 1970s
the time
of printing,
4- piece
bandcorrect
playsatjazzy
tunes
to but are
subject to change.
entice you on the dance floor.
The American Bar 1990s
Enjoy the views of London by
boat with the
~The Silver
Darling~
This summer the Silver Darling,
moored at Savoy Pier just opposite the
hotel, is exclusively available for guests
to enjoy private Champagne River
Cruises, transfers to the O2 or private
charter to London’s most popular
riverside sites.
All prices a discretionary service charge of 12.5 % is added to your
final account.
For more information or to reserve a space,
please contact or Royal Service team on
0207 836 4343 or send an email to
[email protected]
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
AMERICAN BAR LEGENDARY BARTENDERS
Te American Bar 193
(continued)
ry
The slightly spicy Savoy signature
recipe, containing grey
JOE GILMORE
Moonwalkand
16.50
goosevodka, mustard, horseradish
coriander alongside the
Created Bloody
in 1969 Mary
to commemorate
traditional
ingredients.the moon landing by Neil
Armstrong, the Moonwalk cocktail is also one of the most
Thefamous
Cloverdrinks
Club in the history of drink making at The Savoy.
A rich
champagne
cocktailBook,
at heart,
Marnier is
Featured
in the
Savoy Cocktail
this Grand
pre- Prohibition
with
flower water,
grapefruit
bitters
classic,stirred
named
fororange
a Philadelphia
Gentlemen’s
club,
datesand
back
champagne
served
a champagne
with a sugar
to the
beginningand
of the
last in
century,
when itflute
enjoyed
tremendous popularity. A lightcube.
and refreshing concoction of
Bombay Sapphire Gin, fresh lemon, egg white and raspberry.
HARRY VICCARS
Speedbird 15.00
Brandy Crusta
Created
for
the
launch
of thethis
Concorde
a year after
Originally created in the 1850s,
simple, in
yet1976,
intriguing
Harry
joined
the
bar
team
in
1975.
A
dedicated
cognac-based drink will inspire not only the cognac bartender
lover.
whowith
ended
up spending
yearsand
at The
Savoy byitthe
Mixed
orange
curacao, 39
lemon
maraschino,
is time
he
retired
in
1981.
Harry’s
most
famous
drink,
the
classically served with a lemon spiral and sugar rim.
Speedbird, mixes Bacardi Superior with Martini dry and
Martini
Rosso, Angostura bitters and orange liqueur.
Champs
Elysees
From the original Savoy Cocktail Book; a complex, slightly
VICTOR
GOWER
herbal drink in the traditional
martini
style, featuring Remy
Windsor
Of
Romance
16.50 lemon and
Martin Mature Cask VSOP, Chartreuse Verte,
Working
at
the
American
Bar
for
almost
41 years, including
Angostura bitters, perfectly balanced – a connoisseur’s
choice.
five as head bartender, Victor Gower's most famous drink
was inspired
Cuprum
Cocktailby29the Royal family, created to celebrate love
and
romance.concoction
The child honours
of a gin sour
and aofclassic
This very refreshing
the roots
Swedish
champagne
cocktail,
this
flavorsome
drink
Bombay
spirit-making tradition and revives the original mixes
1929 copper
Sapphire
syrup,The
fresh
lemon
juiceon
andAbsolut
is topped
potstill
usedgin,
untilalmond
these days.
drink
is based
with
sparkling
champagne.
Elyx vodka shaken with Swedish Punsch, fresh lemon and
eggwhite. Finished with copper sugar rim.
PETER DORELLI
Elise 15.00
Piano
Manover when Victor stood down in 1985, Peter Dorelli
Taking
A truly
summery
basedbehind
on Genever,
maderefreshing,
the place his
own andconcoction,
spent 24 years
the bar at
whichThe
is also
known
as
‘Holland
Gin’
.
Savoy before retiring in 2003. His most celebrated
Fresh cucumber
is mixed
freshly squeezed
lemon
drink, named
afterwith
his daughter
Elise, won
him juice
the
andEuropean
combinedcocktail
with quince
and
a
touch
of
honey
to
competition title in 1994, withcreate
a mix of
thisrefreshing
and vitalizing
drink
for thoseshaken
long summer
Bombay Sapphire
gin and
Limoncello,
with fresh
nights, while
listening
to
our
very
own
‘Piano
Man’.
grapefruit juice, egg white and almond
syrup.
Carte Blanche
SALIM KHOURY
Carte Blanche is the latest James Bond novel and was published on
Blushing
15.00
th
26 May 2011. In the novel, BondMonarch
instructs the
bartender to mix
A cocktail
createdtriple
for Princess
Diana, who
wasand
a regular
Crown
Royal Whisky,
sec and Angostura
bitters
names at
it
American
Khoury's
contribution
to the
drink
thethe
Carte
Blanche.Bar,
The Salim
American
Bar is the
first bar in the
world
to
making
legacycocktail.
is this clean and slightly bitter gin sour.
offer this
new Bond
Bombay Sapphire gin and Campari are shaken with blood
orange
Golden Erajuice, homemade pineapple and passion fruit syrup,
egg white and
fresh
lemon juice.
Created for the re-opening
of the
American
Bar in 2010,
this long drink mixes Grey Goose vodka, fresh lime, Martini
ERIK
LORINCZ
Rosato and cranberry juice
with
a hint of almond.
Green Park 15.00
well as being
our current head bartender, Erik Lorincz is
TheAsGraydon
Carter
also
an
internationally
andeditor
highlyand
celebrated
Created for and named afterrenowned
Vanity Fair’s
host of
figure
in
terms
of
drink
making
and
hosting.
His
signature
the re-opening party of the American Bar, this grey goose
serve isisthis
impressive
number,Chartreuse
a savory and
based cocktail
mixed
with redlittle
vermouth,
, Fresh
contemporary
mix
of
Bombay
Sapphire
gin,
lemon juice, Agave, and topped with club soda. celery bitters,
fresh basil, lemon juice, sugar syrup and egg white.
Sailor’s Swizzle
This is a long and refreshing rum based cocktail including,
Mount Gay XO swizzled with ruby port, fresh lime juice,
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
touch of pimento dram all spice liqueur and finished with
aromatic
bitters.
MORNING
BRACERS, FOG CUTTERS
AND REVIVERS
Mezcal
Sotol became fashionable within social circles
Whenand
'cocktails'
Hacienda
de they
Chihuahua
Anejo equivalent
10.50
in the US,
were thePuro
modern-day
of a 'hair
DelofMaguey
Mezcal
29.00
the dog',Tobala
something
to take off the edge from
the night
before. When the imbiber woke up the next day feeling
Pisco short of steam and low on strength, drinks such as
La Diablada
11.50
'bracers' and 'gloom lifters' would ease the pain
brought
Demonio
de los
Andes
11.50
on by the
cold
grey light of dawn. Should you
feel this
way inclined, the following libations are designed to be
taken to lift the gloom from the night before, or when
Grappa
Domenis Storicastrength
Nera and steam are needed. 12.50
Nonino Picolit
26.50
Morning Glory Fizz 15.00
PortOne of the first successful cocktails that utilized
75ml scotch
whisky
in 2004
a mixed drink, the Morning Glory10.50
Fizz was
Taylor’s
LBV
designed
to quickly and efficiently 'deglaze' the11.50
brain, so
Dow’s
Fine Ruby
speak, after a long night of liquid revelry.13.50
First
Dow’s to
1997
mentioned
in 20yrs
print in 1882 by the famed Harry13.50
Johnson,
Taylor’s
Tawny
Dewar's whisky is shaken with fresh lemon juice, egg
white,
Sherries sugar, a touch of absinthe and lengthened
75ml with
soda.
Harvey’s Bristol Cream
7.20
Harvey’s Fino
7.20
El Bulli 15.00
Tio Pepe
7.20
Our
contemporary
creation
of a savory cocktail
La Guita Manzanilla
8.50to start
the day.deBlack
pepper
infused Cazadores Blanco
tequila is
Sacristia
Romate
Amontillado
10.00
shaken
with Japanese
yuzu juice, pineapple 10.00
juice and
Sacristia
de Romate
Oloroso
fresh avocado.
Liqueurs
All at 8.50
Prairie Oyster 15.00
A
long
lost
and
almost-forgotten
classic hangover drink
Aperol
with
its
origin
in
Germany
created
around 1870s.
Baileys
Provençal
herbs
infused
Bombay
Original
gin is prepared
Benedictine
with
fresh
egg
yolk,
balsamico
liqueur,
tomato
ketchup
Campari
and
Savoy
seasoning.
Chambord
Chartreuse Verte
Cherry Heering Corpse Reviver No2 15.00
One of the most famous signatures of our legendary
Cointreau
Harry
DrambuieCraddock. A dry and crisp concoction of Bombay
Sapphire
gin, Cointreau, fresh lemon, Italian aperitif and
Fernet
Branca
a
dash
Frangelico absinthe. Just don't drink more than four…
Galliano
Ramos Gin Fizz 15.00
Grand Marnier
A
rich
and
hearty
Mandarin Napoleonconcoction credited primarily to Henry
Charles Amaretto
Ramos in 1888 in New Orleans. Given the title
Mascarade
‘benefactor
Mozart Dry generis humani’ after revealing the recipe to a
journalist a few years before his death, this 'meal in a glass'
Pernod
consists of Bombay Sapphire gin, fresh lemon and lime
Ricard
juices, Molinari
orange flower water, egg white, cream, sugar and
Sambuca
finished with soda. This drink is shaken a little longer
than usual.
Patron XO Café
12.50
Bloody Caesar 15.00
A
modified
version
of the
drink is
La Fee Bohemian Absinthe
70%Bloody Mary, the13.50
credited
to
a
one
Walter
Chell
of
the
Calgary
Inn in
Pernod Absinthe 68%
12.50
Alberta, Canada back in 1969. Modified and updated for
the American Bar, our version includes parsley infused
Grey Goose vodka rolled with fresh lemon, Caesar spicy
mix and clamato juice. An early morning bracer, if you
will.
Absinthe
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
Reginald “Johnnie” Johnson joined the Savoy Group in 1935,
working at The Berkeley, Claridge’s., Simpson’s and The Berkeley
again, before joining up in 1939. He saw active service before
being invalided out, and returned to The Savoy to become Head
Armagnac
Barman
in the
Cles
des Ducs
XOAmerican Bar from 1942 to 1954.
15.50One of his
creations was Wedding Bells, for the wedding of Princess
Chateau de Gaube 1959, Daroze
72.00
Elizabeth and Prince Philip of Greece in 1947. He retired to
Majorca on doctor’s orders, but sadly died in 1956.
Calvados
Camut
6 yrs
In 1954
Johnnie’s successor was Joe Gilmore. Joe14.50
had begun his
Domaine
17 yrs
27.00
career atDupont
The Savoy
in 1940 at the age of eighteen.
He moved to
the Perroquet
returned to the
Lemorton
25 yrsBar at The Berkeley in 1941, and 33.00
American Bar at The Savoy in 1945, to work alongside Johnnie
Johnson. He invented many cocktails before his departure in
Rum
1975, and was also noted for his hangover cure: two aspirins and a
Bacardi
9.50
CorpseSuperior
Reviver. – Puerto Rico
Bacardi
Gold
–
Puerto
Rico
10.00
Joe Gilmore was succeeded by Harry “Vic” Viccars in October
Appleton
Jamaicaup 39 years in the American
10.00 Bar by the
1975. He8 yrs
had–chalked
Goslings
Black
– Bermudas
10.00 included
time that
he Seal
retired
in January 1981. His creations
Speedbird,
of three
cocktails
the launch10.00
of Concorde in
Cruzan
Singleone
Barrel
– U.S.
VirginforIslands
1976. & Nephew Overproof – Jamaica
J. Wray
10.00
HisSeales
successor
was– aBarbados
second “Vic”, Victor Gower, 10.00
who had started
R.L.
10 yrs
in
the
American
Bar
in
1946.
His
speciality
was
his
Bloody Mary,
Trois Rivieres Blanc – Martinique
10.00
which he was taught in an impromptu lesson by Orson Welles.
Havana Club 7 yrs – Cuba
10.00
Welles liked his Bloody Mary fairly spicy, “with a bit of bite”, but
Elements
8
Spiced
Rum
–
St.
Lucia
10.00
Vic recommends care in the addition of the Tabasco sauce! He
10 left
Cane
TrinidadBar in 1985, but continued to work
10.00part-time as
the–American
Bacardi
8
yrs
–
Puerto
Rico
a barman at Simpson’s in the Bishop’s Room. He10.50
finally retired in
Diplomatico
Blanco Reserva
– Venezuela
10.50
May 2002, although
he still comes
in to Simpson’s
on a monthly
Mount
Gay
XOin– the
Barbados
basis to
serve
bar for the Oldie Literary 10.50
Lunches, and is
available to help
withExclusiva
other private
functions.
Diplomatico
Reserva
– Venezuela
11.50
Pyrat XO – Anguilla
12.00
Peter 23
Dorelli,
American Bar’s next Head Barman
Zacapa
yrs –the
Guatemala
15.50had arrived
at
The
Savoy
in
1980,
having
previously
been
head
Trois Rivieres Single Cask – Martinique
22.50 barman at
another Savoy Group property, Stone’s Chophouse, since 1965.
El When
Dorado
21 yrs – Guyana
23.50
he moved over to The Savoy he worked in the American
Havana
Club
15
Cuba
Bar under Joe Gilmore and Victor Gower before 41.00
becoming Head
The
Black himself
Tot - UK
164.00of creating
Barman
in
1985.
Maintaining
the
tradition
Bacardi
150th Anniversary
Puerto Rico
225.00
new cocktails
for special -occasions,
he concocted
the 1889’er to
celebrate The Savoy’s Centenary in 1989, and in collaboration
with his colleague Salim Khoury, marked the end of the 20th
Tequila
century by creating the Millennium. Peter finally retired from the
American Bar in May 2003.
Blanco
Cazadores blanco
9.50
Salim Khoury succeeded Peter as the tenth Head Barman. He
Tapatio
blanco
9.80
had first come to The Savoy in June 1969, where he worked in the
Don
Julio blanco
11.50 Bar
Restaurant
Dispense Bar. He moved to the Grill Dispense
Gran
Patron
Platinum
53.50
and Foyer in 1975, and made his final move, to the American Bar
in 1986. Salim won the United Kingdom Barman of the Year
Reposado
competition in 1992 with a cocktail inspired by Princess Diana,
Cazadores
10.00
Blushing Reposado
Monarch.
Herradura Reposado
9.80
ErikReposado
Lorincz, previously from the acclaimed Connaught
Ocho
9.80 Hotel, is
the
current
head
bartender
and
creative
brain
behind
Don Julio Reposado
12.50the
American Bar in 2011. His signature drink, ‘The Pioneer Cocktail’
is featured in the limited edition ‘American Bar Cocktail Book
Anejo
Vol. I’ and is set to become a classic in years to come.
Cazadores
Anejo
In July 2011,
the American Bar was voted ‘World’s 11.00
Best Hotel Bar’
Jose
Cuervo
de
20.00
at the Tales of la
theFamilia
Cocktail® in New Orleans, USA,
where Erik
Don
Julio also
1492picked up the title of ‘ Best International
39.00
Lorincz
Bartender
Tapatio
41.00
2011’. Excellencia
This accolade was followed by the title of ‘Best Bar in the World’
at the Virtuoso Awards in Las Vegas, USA, in August 2011.
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
History of the American Bar
The term “American Bar” means a bar serving mixed or
“American” style drinks, i.e. cocktails. There were many
American Bars in London in the late 19th and early 20th
centuries. The first of these opened in 1878.
When the Savoy Hotel opened in 1889, a set of rooms on the
lower ground floor offered gentlemen Smoking and Billiard
Rooms, and somewhere to get a stiff drink.
The bar had gained the name “American Bar” at least as early as
1893, where an entry in a petty cash book dated 1893 is signed
by the first known head barman, Frank Wells. He left The
Savoy around 1902.
In 1903, the first truly “famous” barman in The Savoy’s
American Bar arrived. Ada “Coley” Coleman had begun her
employment with the Savoy Company at Claridge’s in 1899.
Ada Coleman’s father had been a friend of Richard D’Oyly
Carte who had built The Savoy. When Coley’s father died,
D’Oyly Carte offered Ada a job in the bar at Claridge’s, which
had been newly opened in 1898. “Coley” came over to the
American Bar at The Savoy in July 1903, and retired in
December 1924. Her most famous creation was the Hanky
Panky, which she invented for Sir Charles Hawtrey, and which
was so named by him.
In 1904, The American Bar was moved to its present purposebuilt location in the new Strand Block of The Savoy, where it
has remained ever since.
An American barman, Harry Craddock, arrived at The Savoy
in 1920, soon after Prohibition had begun in the USA. He
worked initially in the Dispense Bar, and did not become Head
Bartender in the American Bar until January 1925. He created
many cocktails for special occasions, and is credited with the
invention of the White Lady, while at The Savoy. His greatest
legacy was The Savoy Cocktail Book, first published in 1930
and still in print today. This is now a standard reference work
for cocktail recipes of the era. Harry compiled almost forty
years of cocktails created in the American Bar, including many
from his own repertoire, into the recipe section of this book.
Harry Craddock left The Savoy in 1939, to go to the
Dorchester, and was replaced by Eddie Clark. Eddie had
originally joined the Savoy Group in 1934, working first in the
Savoy Restaurant Bar, and then at The Berkeley (another hotel
in the Savoy Group) for two years, before moving on. He
returned to The Savoy to be Head Barman in the American Bar
in January 1939. The Bar became a popular hangout for
members of the Services, and as part of the war effort, Eddie
created a cocktail for each branch: Eight Bells for the Navy,
New Contemptible for the Army, and Wings for the R.A.F.
Eddie joined the Mercantile Marine War Reserve in 1939, and
was called up in 1942. He survived the war, but decided not to
reapply for his old job which had been filled by his friend and
colleague Johnnie Johnson.
BON VIVANT, CUPS AND COBBLERS,
SOCIAL LIBATIONS
The Bon Vivant, as know as 'The Good Liver', in
terms of transliteration at least, denotes someone of
great taste in all manners of life, not at least in
drinking. The libations that follow, distance themselves
from those that need be taken the morning after the
night before, and are taken to help oil the cogs of
conversation, as an ice-breaker between strangers or as
a way to enhance social gatherings.
Croquet Club Cobbler 15.00
A floral and fortified take on the classic gin cobbler,
our take is a lighter and brighter version with Bombay
Sapphire gin, elderflower liqueur, fino dry sherry, fresh
pineapple and freshly squeezed lemon juice.
Malecon 15.00
The essence of what it means to be Cuban is to accept
the inevitabilities of human existence, that we are born
and must die, and to make the very best of the life in
between and have as good a time as possible.
Bacardi Superior rum, oloroso sherry, ruby port, fresh
lime, caster sugar, Peychaud bitters. A fortified daiquiri
of sorts with a beautiful philosophy and story.
Restoration Celebration 15.00
Created as a celebratory drink for the re-opening of the
The Savoy in 2010, this glamorous gin-and-champagne
based cocktail brings together Bombay Sapphire gin,
the fruity flavours of cherries, pineapple and lemon,
coupled with homemade cinnamon sugar and
lengthened with champagne.
Maid in Cuba 15.00
Taking influence from a brand new drink category
called ‘The Maid’ that originated in New York in 2004,
this mojito/daiquiri hybrid was created to show both
the freshness and versatility of Bacardi. Consisting of
Cucumber and mint with Bacardi Superior rum, fresh
lime juice and sugar syrup as the heart of the drink,
this contemporary classic is enhanced with a hint of
absinthe and a splash of soda.
Ruby Bullet 15.00
Ruby by name and bullet by nature. A rich and slightly
bitter drink based on Akvavit, fresh lemon juice, sugar
syrup, topped with soda and loaded with an interesting
amount of Angostura bitters.
The Pink Collins 15.00
Just as the name suggests! A variation of a drink from
the 'Collins' family, this long and refreshing concoction
of Grey Goose vodka with orange liqueur, Aperol and
grapefruit juice is finished with club soda.
The Cucumberland 10.50
A refreshing non-alcoholic long drink, combining
cucumber, fresh ginger, mint and coriander, all
balanced with a touch of sweet agave nectar.
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
APERITIF, PRE -DINNER, THEATRE
Champagne
By the glass
150ml
Sometimes, when taking cocktails during the afternoon
and early evening, those who pursue the act of drinking
Champagne
do so as a way to unsober themselves from a hard days
Louis Roederer Brut Premier NV
17.00
work and to loosen taught nerves, though rarely as a way
Ruinart Blanc de Blanc NV
26.00
to inebriate themselves. Some use it as a liquid to help oil
Dom Perignon 2002
59.00
the cogs of conversation; others use it as an ice-breaker,
whilst others use it as a way of enhancing social gatherings
Krug Grande Cuvée NV
70.00
or before taking food. The following selection of drinks
Louis Roederer Cristal 2004
85.00
aim to do all of the aforementioned, and a little bit more.
Pol Roger Cuvée Sir Winston Churchill 1999
60.00
Dry Martini 15.00
Ruinart Rose NV
23.00
This iconic cocktail that can be enjoyed as a start before
Billecart-Salmon Brut Rose NV
29.00
dinner with our choice of perfect serve. Gin or Vodka.
Louis Roederer Brut Rose 2007
32.00
Ringing the Bells 15.00
Sparkling Wines
A bittersweet aperitif-style drink based on Bombay
Nyetimber, Classic Cuvee, West Sussex
18.00
Sapphire gin. A soft and subtle introduction to clean and
Nyetimber, Rose West Sussex
23.00
spirituous drinks, if you will, with the addition of Aperol,
oloroso sherry and homemade chamomile bitters.
Wine Selection Purple Bird 15.00
ByAn
theevolved
glass hybrid of two classic gin
175ml
drinks - The Eagles
Dream and the Aviation - this modern and classicallyWhite
Wines
styled
gin sour, combines Bombay Sapphire gin with
Chenin
Loire,
violet Blanc,
liqueur,Pascal
freshPibaleu,
lemon and
limeFrance
juices, sugar10.00
and egg
Pinot Grigio, Portenova, Veneto,
Italy
12.00
white.
Petit Chablis, D. J. Goulley, special cuvée ’09
12.50
Chardonnay, SonomaPal’o
RiverMine
Ranches,
California
16.00
15.00
Pouilly
D. cocktail
Cordier that first came
18.50into
A twistFussé,
on theVieilles
classicvignes
'Old Pal'
Sancerre,
A.
Mellot,
La
Moussiere
’10
19.50 of
print in the 1920s; think of a dry and smokey Negroni
Sauv.Blanc,
Cloudy
Bay
’08,
Marlborough
NZ
24.00
sorts, for those who like their drinks ‘big’. Single malt
whisky from the Isle of Skye is stirred with Noilly Prat
Rosé
dryWines
vermouth, Campari and finished with absinthe and
Costiere de Nimes ’09,
Ch. de
10.00
served
on Campuget
the rocks. Rosé
Red Wines
Learning Curve 15.00
Tamar
Ridge, Devil’s
’08 a drink with liquids
11.00that
An interesting
way corner
to consume
Cotes du
Rhone
’08,
Andre
Brunel
Est
Ouest,
12.00
lie at different ends of the flavor spectrum, this
Montepulciano
Bove
’07,blended
Italy malt
12.50
bittersweet Vinicola
hit consists
of Indio
Speyside
in
Bourgogne,
V.
Girardin
Pommard
Les
Vignot
’08
20.50
combination with Aperol, a touch of absinthe, bruised
Ridge Lytton Springs
’07, California,
26.50
cucumber
and orangeUSA
bitters.
Cabernet Sauvignon, Artemis Stag’s Leap ’07
29.00
Savoy Iced Tea 10.50
Alcohol by Volume
Champagne
White & Red Wine
Beers
Vermouth
Campari
Ricard
Pernod
Sherry & Port
Gin
Vodka
Rum
Whisk(e)y
Cognac
12.0%-13.0%
12.0%-13.0%
4.3%- 5.5%
14.7%-18.0%
25.0%
45.0%
40.0%
15.5%-20.0%
37.5%-49.3%
37.5%-50.0%
37.5%-50.5%
40.0%-70.0%
40.0%-46.5%
In accordance with the Weights and Measures Act of
1985, the measure for the sale of Gin, Vodka and
Whisk(e)y in these premises is 50ml and multiples
thereof.
Champagne and sparkling wines are sold by the glass
measured at 150ml.
Wines are sold by the glass measured at 175ml
Port and Sherry are sold by the glass measured at 75ml.
Please note that all vintages were correct at the time of
printing, but are subject to change.
All prices are inclusive of VAT and a discretionary service
charge of 12.5 % is added to your final account.
A very refreshing alcohol- free long drink, based on ice cold
Earl Grey tea, shaken with fresh lemon juice, agave nectar and
topped up with bitter lemon. A classic aperitif-style drink,
that does not need the alcoholic kick to be truly delicious.
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
WORLD
Single Malt Scotch
WhiskyOF VODKA
Vodka is a clear spirit that can be produced from anything
containing starch, with the most common bases including
Highlands
potatoes, sugar
beet molasses and grain. Even10.00
though it is
Glenmorangie
Original
described
as
tasteless
and
flavourless,
the
raw
material
used
Blair Athol 12 yrs
10.00
in
the
production
process
is
what
differentiates
one
vodka
Clynelish 14 yrs.
15.00
Glenmorangie Finealta from another.
19.50
Balvenie 21
Wheat
25.50
Very neutral on the nose with a light hint of nuts and
Speyside
fennel.
choice for a
Macallan 12Clean
yrs on the palate makes the perfect10.00
martini.
Glenlivet 12 yrs French Oak Finish
10.00
Glenfiddich 18 yrs
13.00
Grey Goose 10.00
Macallan 18 yrs
22.50
Grey
Goose
Poire, Citron & Orange 26.50
10.00
Glenfarclas 25 yrs
Ketel
One
11.50
Oban 14 yrs
15.50
Snow Queen 10.50
Glenfarclas 40 yrs
98.50
Stolichnaya Elit 14.00 256.50
Macallan 1965
Kauffman vintage 2003 21.50
Jewel of Russia 21.50
Lowland
Ultimat
36.00
Auchentoshan Three Wood
Finish
10.00
Rosebank 12 yrs
18.50
Barley
St. Magdalene 1975
36.00
Almost neutral on the nose with an extremely clean palate,
light hint of peppery finish.
Islands
Talisker 10 yrs - Isle of Skye
10.00
Sipsmith 10.50
Talisker 18 yrs – Isle of Skye
20.00
Isle of Jura Prophecy – Jura
17.00
Highland Park 18 yrs – OrkneyRye
17.50
Pleasant
lightIsle
flavours
smooth palate,
Talisker
1981–
of Skyeof vanilla with a silky 128.50
hint of black pepper.
Islay
Bunnahabhain 12 yrs Belvedere 10.50
10.00
Square One 11.50
Laphroaig 10 yrs
10.00
Ardbeg 10 yrs
11.50
Potato
Lagavulin 16 yrs
13.50
Very 17
clean
buttery
Bowmore
yrs mineral and grassy characters with
19.50
flavours
and
creamy
mouth
feel.
Port Ellen 1978
82.00
Laphroaig 30 yrs
113.00
Chase 10.50
Campbeltown
Springbank 21 yrs
133.50
AFTER DINNER, NIGHT CAP, ONE FOR
ampagne
THE ROAD
By the Bottle
These drinks, as they name suggests, are to be taken after
a meal to help aid digestion or as a 'farewell' tipple before
Champagne
the drinker embarks upon whatever business may be left
Non
Vintage in the late evening. Either way, we believe
to accomplish
Louis
69.00
theseRoederer
digestivesBrut
andPremier
lullaby libations should
help sooth
Pol
Roger
Brut
84.00
post-dinner tendencies and enhance the joy
that can be
Ruinart blanc
de blanc
gained
from a peaceful nights 115.00
rest.
Krug Grande Cuvée
300.00
One Night 15.00
Vintage
A richer version of the classic Whisky Sour, The
Louis
Roederer
2004with the details to120.00
American
BarBrut
dabbles
give a more
Moet
et Chandon
2003 Our version mixes112.00
aromatic
alternative.
Woodford
Bollinger
La Grande
2002dram liqueur,
160.00
Reserve bourbon
withAnnee
pimento
fresh lemon
Dom
Perignon
285.00 bitters.
juice
and egg2003
white and topped with aromatic
Pol Roger Cuvée Sir W. Churchill 1999 265.00
Louis Roederer Cristal
2004
Norman
Conquest 15.00360.00
A sophisticated and luscious whisky based sipper created
by head bartender Erik Lorincz, Woodford Reserve
Rose bourbon is stirred with Calvados, Martini Rosso,
Ruinart
NVbitters and a touch of sugar to 98.00
Angostura
create a cocktail
Louis Roederer Brut
Rose 2007 qualities.140.00
of transatlantic
Billecart Salmon NV
120.00
Bollinger La GrandeVieux
Annee
Rose 2002
Carré
15.00 184.50
Louis
Roederer
Cristal
Rosea few
2002years after871.50
A classic
cocktail
created
the end of the
Prohibition in New Orleans. Think of a deluxe
Manhattan-style drink with the French influence on the
Magnums
Big Easy. Woodford Reserve bourbon is stirred with
LouisRemy
Roederer
Brutcognac,
PremierMartini Rosso,145.00
Martin
a touch of
Dom
Perignon
Benedictine
and2002
finished with Peychaud’s533.00
and Angostura
bitters
Sparkling Wines Monet Moment 15.00
Nyetimber
Cuvee
2005 sketching71.00
Created Classic
in honour
of Monet
of Waterloo
Nyetimber
Rose
2007
Bridge during his stay at the Savoy in105.00
1902. Head
bartender Erik Lorincz carried on Monet's Franco fusion
to create this contemporary classic; full bodied Cognac is
stirred with Creole bitters, French aperitif wine and
absinthe, in this Sazerac/ Manhattan-style chest-warmer.
Savoy Eggnog 15.00
An old(ish) Savoy Classic from a few years back. A classic
after-dinner drink of immense qualities, this cream-laiden
and dairy-rich effort, includes Bacardi 8yo, egg yolk,
moscovado sugar, pimento dram liqueur and spiced milk.
Scrumptious…
Bobadilla 15.00
Named after a Mexican silver medalist rifle shooter in the
1920s, this dry and smoky tequila-based aperitif brings
together Cazadores Reposado tequila, Noilly Prat
Vermouth, Campari and dry orange liqueur. All finished
with a whisper of Islay scotch.
Spiced Milk 10.50
Dark Muscovado sugar is gently mixed with vanilla beans,
fresh milk and pasteurized egg yolk. This rich and creamy
concoction is served over ice and finished off with freshly
grated nutmeg. Alcohol-free.
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
VINTAGE COCKTAILS
What you'll find below are a selection of classic
drinks, made with rare, bespoke and hard-to-find
liquids, procured from all over the world. Pick from
libations made with post-World War II orange
liqueurs, pre-19th Century cognacs and vintage gins
from the 1950s. Whatever it may be, we hope that
you'll find our selection of 'Vintage Cocktails' as
fascinating as the liquids that go into them.
NEGRONI ~ 80.00
Originally known as the Camparinette and the
Campari Cardinal in French and Spanish cocktail
books respectively, this bitter-sweet aperitif combines
Gordon’s Gin and Martini Rosso - both from 1950 with the deeper-coloured Campari from the 1960s.
WHITE LADY~ 80.00
If cocktails were residents, this one would have a
room named after her. As it stands, the drink is a
venerable favorite of both drinkers and bartenders
alike. A fresh and crisp concoction made with freshly
pressed lemon juice, a dash of egg white, old-school
1960s Cointreau and Gordon's Gin from 1950.
BRANDY CRUSTA ~ 120.00
One of the first (if not the first) mixed drink to
contain citrus outside of the ubiquitous 'punch', not
to mention a New Orleans classic that predates the
first official cocktail manual by at least 10 years.
Created by Joseph Santini at the City Exchange, this
version available at The Savoy, includes Remy
Martin VSOP from the 1960s, 1960-era Cointreau,
Maraschino from 1950s and the unmistakable
Peychaud's Bitters, which dates back to the beginning
of the 20th century.
SIDECAR ~ 120.00
An evolution of the Brandy Crusta, this cognac sour,
also closely resembles the White Lady. The version
served at the The Savoy comes straight up with a
sugar rim and contains a balanced and well-iced
mixture of freshly-pressed lemon juce, Remy Martini
VSOP from the 1960s and 1940s Triple Sec.
Dry, stiff and complex.
WORLD OF GIN
Gin is a distilled spirit that is flavoured with botanicals
such as juniper, angelica, liquorice, coriander, lemon peel
and even cucumber or green tea. The various amount and
combination of botanicals create certain flavours with
distinctive notes.
Light and floral
This category contains a mixture of light, fresh and floral
notes.
Bombay Sapphire 9.50
Bombay Original 10.00
Millers Westbourne Strength 10.00
Hendrick’s 10.00
Citrusy and fresh
A more complex style of citrus-driven aromas that are
balanced with juniper flavours.
Tanqueray 10.00
Beefeater 10.00
Plymouth 10.00
Oxley 13.00
Flavorful and floral
Connoisseurs’ choice of gin with complex notes and bigbodied aromas.
No.3 10.00
Sipsmith 10.00
Beefeater 24 10.00
Plymouth Navy Strength 10.00
Tanqueray No.10 11.00
Sweet and savoury
Unique category of juniper-flavoured spirits with a subtle
note of savoury aromas.
Citadelle Reserve 10.00
Chase 10.00
Jensen’s Old Tom 10.00
Bols Genever 10.80
ORIGINAL SAZERAC ~ 5000.00
The more sophisticated and richer-tasting older
brother to the Old Fashioned, with roots in history
that stretch back to the early and mid 19th century.
This version served at The Savoy is about as close as
we'll get to the real McCoy; made using the Sazerac
de Forge from 1857, which was the original brandy
used at the time, which is enhanced by 1950s Pernod
Absinthe from Tarragona and Peychaud's Bitters
from the early 1900s.
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
WORLD OF TEQUILA
The main two types of Tequila are categorized as 100%
Blue agave, distilled only from the Blue agave plant or
mixto tequila, which must contain 51% Blue Agave
spirit and the rest can stem from other types of agave
or sugar cane.
Blanco
This is the Blue agave spirit in purest form, where the
true flavours and the intensity of the agave are present.
Blanco Tequilas are aged for up to two months to
provide a smoother character.
Cazadores 9.50
Tapatio 9.80
Don Julio 11.50
Gran Patron Platinum 53.50
Reposado
Reposado Tequila is generally a little smoother than
blanco tequila, and is rested in wood barrels for
minimum of two months, but less than a year. After
ageing, the spirit generally has a good balance between
fresh agave and wood.
Cazadores 10.00
Herradura 9.80
Ocho 9.80
Don Julio 12.50
WORLD OF CHAMPAGNE
Here at The Savoy, we pride ourselves on our wine
selection, as much as in our spirits and mixed drinks.
We offer a wide selection of red, white and sparkling
wines to suit all and any occasion.
Champagne
By the glass 150ml
Louis Roederer Brut Premier NV 17.00
Louis Roederer Blanc de Blanc 2007 26.00
Ruinart Blanc de Blanc NV 26.00
Dom Pèrignon 2003 59.00
Pol Roger Cuvée Sir Winston Churchill 2000 60.00
Krug Grande Cuvée NV 70.00
Louis Roederer Cristal 2004 85.00
Ruinart Rose NV 23.00
Billecart-Salmon Brut Rose NV 29.00
Louis Roederer Brut Rose 2007 32.00
Sparkling Wines
By the glass 150ml
Nyetimber, Classic Cuvee ‘08, West Sussex 18.00
Nyetimber, Rose ’08 West Sussex 23.00
Anejo
Champagne
By the Bottle
Cazadores 11.00
Non Vintage
Louis Roederer Brut Premier 69.00
Pol Roger Brut 84.00
Ruinart blanc de blanc 115.00
Krug Grande Cuvée 300.00
The Anejo Tequila is aged for at least one but no
longer than three years in wooden barrels, with the
most common being American or French oak. These
Tequilas are more complex and rich in flavour.
Extra Anejo
The minimum period of ageing is three years in
wooden barrels. These Extra Anejo’s are extremely
smooth with a very complex flavour.
Jose Cuervo de la Familia 20.00
Don Julio 1492 39.00
Tapatio Excellencia 41.00
Vintage
Louis Roederer Brut 2006 120.00
Moët et Chandon 2004 112.00
Louis Roederer Blanc de Blanc 2007 125.00
Bollinger La Grande Année 2004 160.00
Dom Perignon 2003 285.00
Pol Roger Cuvée Sir W. Churchill 2000 265.00
Louis Roederer Cristal 2004 360.00
Mezcal & Sotol
Similar to Tequila in that it must be distilled from the
Agave plant. However, the type of agave, the state of
where it is distilled and distillation methods are all
different, and contribute to both the final product and
the classification of the spirit in question.
Rosé
Ruinart NV 98.00
Louis Roederer Brut 2007 140.00
Billecart Salmon NV 120.00
Bollinger La Grande Année 2004 184.50
Louis Roederer Cristal 2004 990.00
Hacienda de Chihuahua Puro Anejo (Sotol) 10.50
Del Maguey Tobala Mezcal (Mezcal) 29.00
Ilegal Mezcal Joven (Mezcal) 9.50
Sparkling Wines
Nyetimber Classic Cuvee, West Sussex 2008 71.00
Nyetimber Rosé, West Sussex 2008 105.00
Magnums
Louis Roederer Brut Premier 145.00
Dom Pèrignon 2002 533.00
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
WORLD OF WINE
White Wines
By the glass 175ml
Chenin Blanc, Pascal Pibaleu, Loire, France 10.00
Pinot Grigio, Portenova, Veneto, Italy 12.00
Petit Chablis, D. J. Goulley, special cuvée ’11 12.50
Pouilly Fussé, Vieilles vignes D. Cordier 18.50
Sancerre, A. Mellot, La Moussiere ’11 19.50
Sauv.Blanc, Cloudy Bay ’10, Marlborough NZ 24.00
Rosé Wines
By the glass 175ml
Costiere de Nimes ’11, Ch. de Campuget Rosé 10.00
Red Wines
By the glass 175ml
Tamar Ridge, Devil’s corner ’11 11.00
Cotes du Rhone ’09, Andre Brunel Est Ouest, 12.00
Montepulciano Vinicola Bove Indio ’09, Italy 12.50
Bourgogne, Girardin Pommard Les Vignot ’08 20.50
Ridge Lytton Springs ’10, California, 26.50
Cabernet Sauvignon, Artemis Stag’s Leap ’09 29.00
Wine Selection
by the bottle
White Wines
Pinot Grigio, Portenova, Veneto, Italy 38.00
Petit Chablis, D. J. Goulley, special Cuvée ’11 44.00
Sauvignon Blanc, Avery, Graggy Range, NZ 54.00
Pouilly Fussé, Vieilles vignes D. Cordier 70.00
Sancerre, A. Mellot, La Moussiere ’11 75.00
Sauv.Blanc, Cloudy Bay ’10, Marlborough NZ 90.00
Rosé Wine
Costiere de Nimes ’11, Ch. de Campuget Rosé 35.00
Red Wines
WORLD OF RUM
One of the most complex spirits around, with a versatile
flavour that links back to its origin of raw material,
country and production process. Made from either
molasses or sugar cane juice, as well as yeast and water,
Each ingredient plays an important role during the
production process.
White
Also known as “Blanco” is the most popular type of rum.
White rums in general are unaged, though some are
rested for several years, before being filtered to help
remove their colour.
Bacardi Superior 9.50
Diplomatico Blanco Reserva 10.50
J.Wray & Nephew 10.00
Trois Rivières 10.00
Dark
This colour detonates ageing in wood barrels and these
rums are more complex in aroma and flavour.
Bacardi Gold 10.00
Appleton 8 yrs 10.00
Gosling Black Seal 10.00
Cruzan Single Barrel 10.00
Havana Club 7 yrs 10.00
Element 8 Spiced 10.00
10 Cane 10.00
Bacardi 8 yrs 10.50
Mount Gay XO 10.50
Diplomatico Reserva Exclusiva 11.50
Pyrat XO 12.00
Zacapa 23yrs 15.50
Trios Rivieres Single Cask 22.50
El Dorado 21 yrs 23.50
Havana Club 15 yrs 41.00
Rare
Rum has a long history in the spirit world. Many rums
that have appeared throughout history are today out of
production, though there are a few that are made in very
limited numbers…
The Black Tot 164.00
Bacardi 150th Anniversary 225.00
Cotes du Rhone ’11, Andre Brunel Est Ouest 40.00
Vinicola Bove Indio Abruzzi ’09, Italy 46.50
Pinot Noir, Tamar Ridge, Devil’s corner ’11 45.00
Bourgogne, V. G. Pommard Les Vignot ’08 81.00
Zinfandel, Ridge Lytton Springs ’10, California 109.00
Cabernet Sauvignon, Artemis Stag’s Leap ’09 119.00
Cabernet Sauvignon, Caymus 2009, Napa 170.00
Cabernet Sauvignon, Dominus, Napa ‘05 305.00
Cabernet Sauvignon 2008, Far Niente 313.00
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
WORLD OF COGNAC
Well known as the finest of all the spirits, it is distilled
from a single grape variety with thousands of flavours and
sensations, ranging from fruitiness, warmth, spicy and dry
to oaky notes..
Cognac has been described as a” liquid history in a bottle”.
Many Cognacs are aged in the “Paradise”, the area in
ageing cellar where the Cognac is kept for long ageing.
Cognac
Remy Martin VSOP 9.50
Remy Martin Coeur du Cognac 10.50
Hine Antique 17.50
Remy Martin XO 32.00
Hennessy XO 29.00
Remy Martin Louis XIII 138.50
Hennessy Richard 169.50
Courvoisier L’Essence 410.00
~
Armagnac
Cles des Ducs XO 15.50
Chateau de Gaube 1959, Daroze 72.00
Calvados
Camut 6 yrs 14.50
Domaine Dupont 17 yrs 27.00
Lemorton 25 yrs 33.00
Eaux de vie
Framboise - G. Miclo 10.50
Kirsch – G. Miclo 10.50
Poire William – G. Miclo 10.50
WORLD OF WHISKIES
Our philosophy is to offer you more than just a
whisky. With our flavour selection we would like to
help you to choose the whisky which perfectly
matches your mood, taste and style.
SINGLE MALT WHISKIES
To be called a single malt whisky, only three
ingredients are allowed to be used: barley, yeast and
water. They must be distilled at one distillery and
must rest in oak barrels. Single malts are tipically
associated with Scotland, though they are also
produced in various other countries.
LIGHT & DELICATE
Most easily approachable whiskies with fresh fruit
crispness to leafy, stewed fruit ripeness, the best way to
enter into the world of whiskies.
Glenmorangie Original Highlands 10.00
Blair Athol 12 yrs Highlands 10.00
Glenlivet 12yrs Speyside 10.00
Auchentoshan Three Wood Lowland 10.00
Clynelish 14 yrs Highlands 15.50
Isle of Jura Prophecy Jura 17.00
Rosebank 12 yrs Lowland 18.50
RICH & DELICATE
More complex selection of whiskies with dried fruit
notes, sherry wood richness towards to spiced, woody
complexity.
Port (75ml)
Taylor’s LBV 2004 10.50
Dow’s Fine Ruby 11.50
Dow’s 1997 13.50
Taylor’s Tawny 20yrs 13.50
Bunnahabhain 12 yrs Islay 10.00
Glenfiddich 18 yrs Speyside 13.00
Oban Distillers Edition Speyside 15.50
Highland Park 18 Orkney 17.50
Glenmoranie Finealta Speyside 19.50
Macallan 18 yrs Speyside 22.50
Balvenie Port Wood 21 yrs Speyside 25.50
Glenfarclas 25 yrs Speyside 26.50
Yamazaki 18 yrs Osaka – Japan 39.00
St. Magdalene 1975 Lowland 36.00
Glenfarclas 40 yrs Speyside 98.50
Macallan 1965 Speyside 256.50
Sherries (75ml)
Harvey’s Bristol Cream 7.20
Harvey’s Fino 7.20
Tio Pepe 7.20
La Guita Manzanilla 8.50
Sacristia de Romate Oloroso 10.00
Typically these whiskies have more medicinal and
drier notes with a suggestion of smoke. These whiskies
tend to be lighter and less pungent, but still contain
depth and complexity.
Grappa
Domenis Storica Nera
Nonino Picolit
Absinthe
La Fee Bohemian Absinthe 70% 13.50
Pernod Absinthe 68% 12.50
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
LIGHT & SMOKY
Talisker 10 yrs Isle of Skye 10.00
Bowmore 17 yrs Islay 19.50
Talisker 18 yrs Isle of Skye 20.00
Yoichi 12 yrs Hokkaido – Japan 22.00
Port Ellen 1978 Islay 82.00
Talisker 1981 Isle of Skye 128.50
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill
WORLD OF WHISKEY
(continued)
RICH & SMOKY
Here is the selection of most pungent whiskies with
rich, sweet, peat-smoke notes with full bodied
complexity.
Laphroaig 10 yrs Islay 10.00
Ardberg 10 yrs Islay 11.50
Lagavulin 16 yrs Islay 13.50
Laphroaig 30 yrs Islay 113.00
BLENDED WHISKIES
Blended whisky is a mix of malt and grain
whiskies. A blend will typically consist of between
15 and 40 different malt and two or three grain
whiskies. The flavour profile is very much
depending on the amount of style of whisky used
in the blend.
Our selection starts from light and fruity notes to
almost drier peaty flavours with long finish.
Dewars 12 yrs 9.50
J&B Rare 10.00
Chivas Regal 12 yrs 10.00
Johnnie Walker Black Label 10.00
Monkey Shoulder Blended Malt 10.50
Dewars 18 yrs 17.50
Johnnie Walker Blue Label 41.00
Johnnie Walker King George V 113.00
IRISH WHISKEYS
The vast majority of Irish whiskeys are triple
distilled and they are often lighter with a smooth
delicate aroma and fruity taste.
Jameson’s 10.00
Bushmills Black Bush 10.00
Redbreast 12 yrs 14.50
Connemara Cask Strength 18.50
WORLD OF WHISKEY
(continued)
AMERICAN WHISKEY
The North American whiskies are classified by the
type or variety of grains, percentage of alcohol at
which they are distilled and manner of their ageing.
All of these methods affect the final taste of the
whiskey. In general, tasting notes include spice,
vanilla sweetness and toasted oak.
BOURBON
Bourbon whiskeys are made from a mash bill of at
least 51% corn and usually mixed with small
percentage of barley and then either wheat (sweeter)
or rye (spicier), before being rested in new, charred
American oak barrels.
SOFT & MELLOW
Whiskies in this category are predominantly very
approachable in mixed drinks or its own. Offering
light vanilla notes with mellow ripe fruit flavours.
Woodford Reserve 10.00
Marker’s Mark Small Batch 10.00
RICH & SPICY
Bourbons with a very intense spicy notes, rich and
complex vanilla flavours
Four Roses Small Batch 10.00
Rock Hill Farm’s Single Barrel 19.50
Blanton’s Gold Small Batch 11.50
Pappy Van Winkle 23yo Single Barrel 82.00
George T Stagg Single Barrel 26.50
Jim Beam Masterpiece 115.00
RYE WHISKEY
These may refer to two types of whiskey: one,
American rye whiskey, must be distilled from at least
51 percent rye; the other, Canadian rye whiskey, may
or may not include rye: so long as it possesses the
aroma, taste and character generally attributed to
Canadian whisky it may legally be labeled "rye".
Sazerac Rye 6 yrs 10.00
Sazerac 18 yo 27.50
TENNESSEE WHISKEY
In theory, Tennessee whiskey is produced in the
same way as bourbon; the difference between the
two, however, is a charcoal mellowing process called
the ‘Lincoln County Process’. With Jack Daniels, the
liquid filters through ten feet of Sugar Maple
charcoal that give the whiskey its distinctive taste and
aroma.
Jack Daniel’s Old No7 9.50
Gentleman Jack 11.50
Jack Daniels Single Barrel 12.50
Jack Daniel’s Savoy Silver Select 50% 14.00
All prices are inclusive of VAT.
A discretionary service charge of 12.5% will be added to your bill
All prices are inclusive of VAT
A discretionary service charge of 12.5% will be added to your bill