Fairmont Hotels, has rolled out a new cocktail program at every single property across the globe.
As you may know, Fairmont Hotels is one of the most notable global hotel and resort collections with over 70 properties, including The Savoy in London, The Plaza in New York, as well as properties in Shanghai, Barcelona, Vancouver, Bali, Montreal, among others. In this new program, Fairmont Hotels hand-selected their top, award-winning mixologists to collaborate, design and launch a new cocktail menu, Classics Perfected, that is available at every single property in the world.

The newly unveiled 10-cocktail menu celebrates The Decades (19th and 20th centuries), paying homage to some of the most well-known cocktails in history. Some of the new cocktails, include:

  • Material Girl: This cocktail pulls inspiration from the Cosmo, which many recognize as the popular cocktail from 90’s show Sex and the City. However, it’s lesser known that the Cosmo first popped up in the 80’s, when Madonna was photographed with one in-hand at NYC’s Rainbow Room. Originally a mix of vodka, cranberry and Cointreau, this gin-based version features Botanist Gin and St-Germain, lemon and apple juice.
  • Orange Trip: Inspired by the Whiskey Sour – created by Vice Admiral Edward Vernon of England to help calm the stomachs of sailors – the refreshing and citrus-forward Orange Trip pays homage to the mid 1800’s and features Woodford Reserve bourbon, orange juice, bitters and lemon.
  • Chai Tai: Representing the 1940’s and pulling inspiration from the Mai Tai – the classic rum cocktail first served at Trader Vic’s in California – the Chai Tai features Botanist Gin along with Mount Gay Black Barrel rum, pineapple juice, lime and a hint of chai. Garnish with vibrant pineapple leaves.
  • Soul Reviver: Inspired by the classic Corpse Reviver – a drink whose popularity soared with its appearance in “The Savoy Cocktail Book” in 1930 – this pink cocktail features a mix of Botanist gin, Casamigos Blanco, Cointreau and Lillet Blanc, blackberries, lemon and a touch of absinthe.

ByMichelle Mitchell

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