spirits programs Cocktails and hotel bars have been partners ever since the St . Regis in New York created the bloody mary – or maybe since the Ritz Paris created the sidecar . Either way , hotel guests know that the best way to experience the flavor of a place is to order the
|
local drink . But nowadays , hotels aren ’ t just mixing the drinks , they ’ re brewing , distilling and fermenting them , too .
Raffles ’ Long Bar in Singapore invented the Singapore sling in 1915 , so to celebrate the cocktail ’ s centenary , Raffles Hotels & Resorts partnered with small-batch distillers Sipsmith on the Raffles 1915 Gin . The limited-edition gin incorporates Asian botanicals including lemongrass and jasmine
|
flowers .
The classic British spirit gets star treatment at the Flushing Meadows Hotel & Bar in Munich , Germany . The rooftop bar serves a house-branded gin developed by a local distillery . It ’ s become associated with the hotel and “ gives the customer a unique and interesting choice in the rather hyped gin market ,” bar manager Robin Bruderhofer says .
The Gin Bar at the Rosewood London has
|
hundreds of gins in stock , so the bar in the Edwardian mansion hotel isn ’ t developing its own version – yet . But it does have a house-made tonic created by head bartender Matthew Sloper .
Griffin Gate Marriott in Lexington , Kentucky , took advantage of its location in the middle of Bourbon Country to partner with Maker ’ s Mark on a barrel of the spirits that produced 250 bottles . Hotel staff selected wood staves to finish the bourbon
|
with vanilla , spice and other flavors , and it sat in a cave for 10 weeks until it was introduced this spring . GM Theona Simbrat says that more than half the bourbon has either been poured into signature cocktails or sold by the bottle in the gift shop .
Rosewood Inn of the Anasazi in Santa Fe , New Mexico , is taking a triple-barrel approach . The boutique Southwestern style hotel serves its Single Barrel Colkegan whis-
|
40 hotelsmag . com June 2016 |