Gleneagles’ American Bar won the Siete Mysterios Best Cocktail Menu Award as part of the World’s 50 Best Bars 2023. Berry’s book. From leftover blueberry muffins to eggplant skins, discover unique creations from this innovative menu.
Gleneagles is ranked 32nd on the World’s 50 Best Hotels 2023 and is included in the 50 Best Hotels list. Within that establishment is the American Bar, one of its gems.
American Bar has long been lauded for offering luxurious flavors inspired by the Gilded Age of 1920s cocktail culture. This year’s World’s 50 Best Bars, sponsored by Perrier, has announced the list of winning drinks. berry book, London’s Artesian beat two other finalists to win the Siete Mysterios Best Cocktail Menu Award 2023. materials of the future gold bars in tokyo two faces.
Inspired by the idyllic setting of Gleneagles in Perthshire, considered the home of Scottish berries. berry book The restaurant was created by Michele Mariotti, Head of Bar at Gleneagles, to reflect his passion for showcasing the region’s sensational seasonal produce. After going down a rabbit hole of research focused on berries, he stumbled upon the botanical definition of a berry, meaning that from his one flower comes his one fruit, and learned a lot about this field. His knowledge was turned upside down. Despite their names, he discovered that strawberries and raspberries aren’t technically berries, but papayas and peppers are. Mariotti and his bar team at American quickly recognized the opportunity to create a unique menu using a variety of ingredients that have traditionally been overlooked in the bar industry.
American Bar team members River Wood and Michele Mariotti (from left) accept an award on stage in Singapore.
berry book On offer were 18 memorable serves, each named and centered around berries from a different plant, and based on sustainable practices, including by-products and discarded produce from Gleneagles Farms. is utilized. From avocado seed orgetto to melon peel infusions, here are five of his most interesting concoctions at The American Bar’s. berry book.
One of the first elements on the drinks list that grabs your guests’ attention is this purple-colored product, commonly recognized as a vegetable. However, because individual eggplants grow from a single flower, they are botanically defined as berries.
One of the hotel’s restaurants uses eggplant pulp in its dishes, so the American Bar team started using wasted eggplant skins in cocktails. The peels are first dehydrated and then ground into a powder with a rich, earthy aroma before being infused into a vodka base. When combined with absinthe, it creates a unique flavor profile with characteristics that are a cross between Morning Glory Fizz and Trinidad Sour.
The juniper glass was specially designed to hold the olive in place until the last sip.
Comprised of gin, sherry, and distilled water, this simple creation is The American Bar’s answer to a martini. For perhaps the most famous cocktail in the world, Mariotti and the team knew they needed to hone each of very few ingredients. His three gins used were created by The American Bar team and are made from a single botanical: juniper. All ingredients are stored at -22°C to ensure every bite stays ice cold.
The vessel in which the juniper is served is the final piece of the puzzle. Custom made by famous glass craftsman Richard Brendon. “One of the things that always irritates me about martinis is when you tip the glass, the olive hits your nose,” Mariotti says. “That means the width of the bottom of our Martini His glass is just 19mm, ensuring that the Nocellara fits perfectly with his olives and stays in place until the last sip for the ultimate experience.” It’s designed.”
Taking further inspiration from the 1920s, Juniper draws from the popular encyclopedias of the time, which often contained information that was later proven to be incorrect. Juniper also fits this, unless juniper berries aren’t actually berries.
The 1990s saw a Technicolor rollout of fruit-forward drinks of all varieties, and The American Bar’s Blueberry once again disappoints. We are working with Gleneagles’ other hospitality outlets to reduce waste, this time using leftover blueberry muffins from the hotel. The sweet treat is blended with vodka and fat-washed, then an aperitif of chamomile, citrus, and wine is added to the mixture, resulting in a balanced cocktail with a floral finish.
“When a guest orders a blueberry, they might expect a blue or purple cocktail. So, to bring back the color of the liquid, the blueberry is served in a custom glass decorated with a splash of blue paint.” Mariotti says.
Looks can be deceiving: Avocado is actually a pink drink
Avocado brings the classic Mai Tai into the 21st century with a millennial favorite breakfast item. The bar team roasts and grinds discarded seeds and skins into pulp to create orgetto, then adds white rum and amaro to the mix. When you think of avocado base, you may think of bright green, but berry book Mariotti said the pink color of the serve is also due to the brown seeds used.
Taking full advantage of the whole cantaloupe served at hotel breakfasts, this concoction is once again based on sustainable practices. Peel the melon and blend it with sorrel leaves at room temperature to create the base for a fragrant, sweet-sour cocktail. In-house made vodka and marzipan milk are added to the mix to complete the blend, creating a creamy sip that will challenge your taste buds.
Watch a video of Gleneagles American Bar here.
The 15th World’s 50 Best Bars, sponsored by Perrier, was launched in Singapore on Tuesday, October 17, 2023. For the latest news and announcements, browse our website, follow us on Instagram, find us on Facebook and visit: X Subscribe to our YouTube channel.