Classics Perfected – New Global Cocktail Menu at the Fairmont Hotels & Resorts

 

JP Romeo,  Nader Chabaane – Le Chateau Frontenac,
 Grant Sceney – Fairmont Pacific Rim, Erik Lorincz – The Savoy,
Tom Hogan – Fairmont Singapore, at The Liquid Kitchen in Seattle

This past summer, the Liquid Kitchen hosted the Fairmont Global team and a group of world-renowned mixologists in an intensive drinks ideation and development session. Known as the Fairmont “Tastemakers” they were indeed experts in their craft!

 

Over the course of four days, Kathy Casey and the Liquid Kitchen team worked side by side with these renowned mixologists to create a truly global cocktail program. Taking into consideration challenges such as global sourcing of ingredients, ease of execution and worldwide taste profiles, finding the perfect balance of cocktails was quite an undertaking.

Of course, great cocktails start with great ingredients. Remy Martin VSOP Fine Champagne Cognac, Belvedere Vodka, Veuve Clicquot Brut Yellow Label, The Botanist Islay Dry Gin, Bombay Sapphire, Gentleman Jack Rare Tennessee Whiskey, Woodford Reserve Distillers Select, Cointreau, Mount Gay Rum, and Casamigos Tequila were the spirits we worked with.

The glassware was equally impressive, as each cocktail would be presented in beautifully custom crafted Schott Zwiesel crystal glassware, exclusive for the Fairmont.

    

From there, the Fairmont bartenders and the Liquid Kitchen team rolled up their sleeves and began the task of cultivating a signature menu with universal appeal! A whiteboard with over 50 cocktails listed was just the beginning. Cocktails were made over and over again and were meticulously recorded (with the Fairmont bartenders getting a crash course in Kathy’s recipe development system). No details were overlooked, and consensus was the rule; if everyone didn’t absolutely love it, the cocktail was scrapped.  Eventually, six cocktails made the final cut.

  

The final menu featured revitalized classic cocktails; highlights included the Pomegranate Paloma (Casamigos Tequila, Cointreau, pomegranate, lemon and grapefruit juices) and the Perfect Martinez (The Botanist Gin, Cointreau, sweet red vermouth and dry vermouth), both pictured above.

Tom Hogan from the Fairmont Singapore
penned all the beautiful cocktail drawings in the menu.

It was so great to have this amazing team here with us behind the bar. Their professionalism in creating this new global cocktail menu, aptly named “Classics Perfected” was truly inspirational.

I hope you have a chance to enjoy one of these cocktails at a Fairmont worldwide – Cheers to the Classics Perfected! -Keith Waldbauer, Sr. Mixologist & Educator – Liquid Kitchen