CleverRoot

3 8 | t h e c l e v e r r o o t THE COCKTAIL IS A PURELY American invention. For that reason, watering holes in London bearing the name "American bar" since the end of the 19th century are simply indicating that they serve cock- tails. After opening in 1893, The American Bar moved to its present location on the Strand in the Savoy Hotel in 1904 and has remained in business ever since. Last year, in the annual "The World's 50 Best Bars" competition sponsored by Tanqueray Gin and other partners, The American Bar was voted "Best Bar in the World." Having heard about this accolade, I decided to stop by on a recent trip to London. Unfortunately, I picked a Saturday night for this reconnaissance, so my four guests and I were told to wait in the small adjacent bar until a table became available. After an hour or so, staff ushered us into the famous venue, where we sat in a par- tially curtained alcove that looked out on the splendid surroundings. An elegant, Art Deco–influenced room with warm beige walls and comfortable armchairs, The American Bar is dominated, as it should be, by a long, glittering bar where several mixologists can be found hard at work. Over the years, this bar has served as the home of legendary bartenders— among them Ada Coleman, Harry Crad- dock, and Peter Dorelli—whose names are forever attached to the cocktails they invented (recently departed "drinks wiz- ard" Erik Lorincz put his own imprimatur on the proceedings). The cocktail menu, meanwhile, is not a typical menu at all. Rather, the 40-page bound book is filled with historical infor- mation, clever illustrations, explanations of ingredients, and a list of the alcohol content of each offering: wines, spirits, and 32 intricately described cocktails. Five separate "chapters" offer a coast- to-coast tour of England, with each con- taining five cocktails and one non-alcoholic drink. Here's a typical offering: BLACK DIAMOND £20 (at current ex- change rate: $26.56) Due to the increasing need for steam en- gines to be fueled, the demand for coal in the 19th century rose dramatically, with England being the world's largest coal producer for a period of time. Communities were born around coal mines and cultures created. This [was] at times hard, but vital work calls for a drink with a backbone of staunch character. Woodford Reserve Rye Whiskey, Mr. Black's Cold Press Coffee Liqueur, Campari, salted Lapsang Souchong syrup and Haeckels Black Diamond Incense As you might imagine, the presentation of most cocktails at The American Bar consists of much more than a drink in a glass. Most are accompanied by associated items that reflect the cocktail's theme. After perusing the more current drinks, guests will find a page devoted to "vintage" cocktails made with ingredients from the time of their invention. For example, the Vintage Negroni is made with vintage gin, vintage sweet vermouth, and vintage Campari for £150 (roughly $199). If you want to splurge and try the Sazerac, this version—made with an 1858 Sazerac de Forge—will cost you no less than £5,000 (roughly $6,640). Cheers! COCKTAILS ABROAD A Mainstay of Mixology THE AMERICAN BAR IN THE LONDON SAVOY CONTINUES TO SERVE UP BOTH MODERN AND "VINTAGE" COCKTAILS by Anthony Dias Blue The American Bar in the London Savoy has been named the best bar in the world in a number of competitions. PHOTOS COURTESY OF THE LONDON SAVOY Cocktails like the signature Savoy Daisy with ruby Port and Diplomático rum grace the menu at The American Bar in London. ■cr

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