SVY American Bar Nov10

8/3/2019 SVY American Bar Nov10

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This is the oldest surviving cocktail bar in England. It openedin 1893 in the original riverside part of the hotel, and moved to

this spot in 1904. Its devotion to the transatlantic style has attractedgenerations of stellar visitors from Hollywood to mix with thegrand, gracious and notorious of London. New heights of fame

were reached in the 1920s and 30s under its most famous bartender,the irrepressible Harry Craddock, who made the White Lady

cocktail famous and compiled The Savoy Cocktail Book, whichremains in print to this day.


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AmericAn BAr TriBuTe cockTAils

All 14.00Drinks created or made famous at the American Bar, as well as

re-visited classics inspired by the Savoy Cocktail Book.

The Hanky PankyCreated and made famous by Ada Coleman. She inventedthe Hanky Panky for Si r Charles Hawtrey, and which wasso named by him. A very sophisticated blend of Bombay

Sapphire Gin, Italian vermouth and Fernet Branca.

White LadyThe White Lady, or indeed this version of it, was made famous

by the great Harry Craddock at The American Bar in the1930s, and indeed features in the rst edition of his Savoy

Cocktail Book.

MoonwalkCreated by Joe Gilmore to mark the original moon landing in

1969. This drink features in a conversation between NASA HQand Neil Armstrong, in which Joe is invited up to the moon tocreate his cocktail, and it was the rst drink taken by the teamupon their return. A delicious champagne cocktail made with

Grand Marnier, grapefruit bitters and orange ower water.

Blushing MonarchOriginally created by Salim Khoury when crowned CampariBarman of the Year. This updated version combines BombaySapphire, Campari, blood orange and passion fruit, which is

perfected with a touch of fresh lemon juice.

The Savoy DaisyCreated by current bar manager Daniel Baernreuther tocommemorate the re-opening of the American Bar, this

complex adaptation of a Savoy Cocktail Book classic, withRum, molasses sugar and ruby port, bridges the gap between

the old and new

The MaleconHead bartender Erik Lorinczs award winning Bacardi cocktail,

offers the freshness of lime, paired with the rich fruit andnuttiness of aged port and sherry - all wrapped up in the

smooth warmth of rum.

Golden EraSignature drink of American Bars own, Stefano Cossio,his

long drink mixes Grey Goose vodka, lime, Martini Rosato andpomegranate juice with a hint of almond.

The Restoration CelebrationA glamorous gin-based champagne cocktail, which brings

together the fruity avour of cherries, cinnamon sugar, lemonand pineapple juice, all topped up with Louis Roederer

Premier Cru champagne.

The Savoy Bloody MaryThe slightly spicy Savoy signature recipe, containing mustard,

horseradish and coriander alongside the traditional BloodyMary ingredients. Choose between the classic Grey Goose

Vodka or our bespoke horseradish vodka made for us by theChase distillery.

The Clover ClubFeatured in the Savoy Cocktail Book, this pre- Prohibitionclassic, named for a Philadelphia Gentlemens club, datesback to the beg inning of the last century, when it enjoyed

tremendous popularity. A l ight and refreshing concoction ofBombay Sapphire Gin, fresh lemon, egg white and grenadine.

Brandy CrustaOriginally created in the 1850s, this s imple, yet intriguingcognac-based drink will inspire not only the cognac lover.Mixed with orange curacao, lemon and maraschino, it is

classically served with a lemon spiral and sugar rim.


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Champs ElyseesFrom the original Savoy Cocktail Book; a complex, slightly

herbal drink in the traditional martini style, featuringHennessy Fine, Chartreuse Verte, lemon and Angostura

bitters, perfectly balanced a connoisseurs choice.

Millionaire Cocktail No. 3Adapted from the original Millionaire Cocktail No. 2 of theSavoy Cocktail Book, this enticing mix of Bacardi Rum, Sloe

Gin, Apricot Eau-de-Vie, fresh lime and g renadine will surpriseand delight the concerned cocktail acionado.

The Graydon CarterCreated for and named after Vanity Fairs editor and host

of the re-opening party of the American Bar, this cocktail ismixed with red vermouth, Chartreuse , a touch of lemon andslightly sweetened with agave nectar. All this is then nishedwith soda water to create a truly refreshing and sophisticated

long drink.

clAssic cockTAils

All 14.00A selection of drinks, which acquired a legendary status over the years and

shall not be missed on the American Bar menu.

ManhattanThe rst cocktail to unite spirits and vermouth; upon doing sotaking the rst steps on the road to the Martini. Traditionallymade with Woodford Reserve and sweet vermouth, it can also

be enjoyed with dry vermouth or with a dash of both.

MartinezThe link between the Manhattan and the Martini; the 1880s sawthe magical combination of gin and vermouth used for the very

rst time, only in this case the traditional Italian sweet style ratherthan the dry French style associated with the classic Martini.

MartiniThe most classic of cocktails, its origins are shrouded inmystery, which only adds to its allure. The simplest of

ingredients and yet the most complex of avours.

SazeracHailing from the Sazerac Bar on Royal Street, New Orleans,

this robust mixture from the 1880s of sugar, bitters and spirit,works equally well with either American Whiskey or Cognac.

Mint JulepThe drink of the Kentucky Derby; a compelling compositionof American Whiskey, mint, sugar and bitters. Should also betried with cognac as favoured in the early nineteenth century

or with rum as it was made as far back as the 1700s.

Old FashionedA phrase used in the 1870s to denote a cocktail of American

whiskey, sugar, bitters and ice, not shaken in the new style, butmade in a more traditional manner in the glass itself.

Mai TaiNo drink epitomizes the American Tiki cocktail quite likeVictor Bergarons Mai Tai. A rum libation of resounding

refreshment featuring gold rum, orange curacao, fresh lime andalmond syrup.


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DaiquiriSaid to have been created at the turn of the twentieth century

by American engineer Jennings Cox at the Daiquiri minesnear Santiago, Cuba. Utilizing the, at the time , new light dryBacardi rum and balancing it perfectly with fresh lime juice

and sugar.

MargaritaThe true origins of this Tequila based classic have been arguedin barrooms all over the world. What is not under contention

is that the Margarita is one of the corner stones of theAmerican Cocktail.

New Orleans Gin FizzAlso called the Ramos Gin Fizz, the drink was created in 1888by Henry Ramos, owner of the Imperial Cabinet Saloon andlater the Stag Saloon. This combination of Bombay Sapphire

Gin, cream, egg white, lemon and orange ower water isshaken extremely hard and longer than usual to produce just

the right and very unique consistency.

El DiabloThe drink makes its rst appearance in 1946 in Trader Vics

Book of Food and Drink, where he calls it a Mexican ElDiablo. This is a rare example of a tequila-based drink, whichacquired internationally recognized classic status, offering an

intriguing mix with cassis, lime and ginger ale.

Blood and SandThe Blood and Sand Cocktail is named after a 1922 movie

starring Rudolph Valentino and Rita Hayworth. It wasoriginally included in Harry Craddocks Savoy Cocktail Book

and comprises of a scotch whisky base, mixed with Italianvermouth, orange and Cherry Heering.

The Savoy Pink GinCreated by the Royal Navy at the beginning of the 19th

century, this is the original British way to enjoy gin, with adash of bitters, stirred over ice and served s traight up. The

Savoy bitters have been specially formulated by Jared brownfor the American Bar.

TemperAnce

All 9.00Collection of simply de lightful non-alcoholic Cocktails

Red ThamesA refreshing mix of fresh watermelon, English honey, lime and

cloudy apple juice.

The Blue OrpheanThis enticing long drink, made of blueberries, blackberries and

cloudy apple juice, is nished off with a dash of lemon.

The CucumberlandA healthy concoction of cucumber, fresh ginger, mint andcoriander, which is sl ightly sweetened with agave nectar.

Cookie GaloreOreo cookies are blended with caramel, cream and vanilla ice

cream to create a truly decadent treat!

Lady DicksonFresh strawberries are combined with rose & honey syrup,

lemon and cranberry juice to create a refreshing and delicatenon-alcoholic twist on a Cosmopolitan.

Savoy AnissetteThis drink balances fruity mango and pineapple avors with

coconut and liquorices to delight and refresh your senses.


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chAmpAgne By The g lAss

Champagne 150ml

Louis Roederer Brut Premier NV16.00

Ruinart Blanc de Blanc NV21.00

Dom Perignon 200255.00

Krug Grande Cuve NV60.00

Louis Roederer Cristal 200268.00

Pol Roger Cuve Sir Winston Churchill 199870.00

Ruinart Rose NV18.00

Billecart-Salmon Brut Rose NV29.00

Louis Roederer Brut Rose 200528.00

spArkling Wines

Nyetimber, Classic Cuvee, West Sussex16.00

Nyetimber, Rose West Sussex

18.00

chAmpAgne By The BoTTle

n vta

Louis Roederer Brut Premier65.00

Pol Roger Brut80.00

Ruinart blanc de blanc105.00

Krug Grande Cuve270.00

Vta

Louis Roederer Brut 2004115.00

Moet et Chandon 2003110.00

Bollinger La Grand Annee 2002160.00


Pol Roger Cuve Sir Winston Churchill320.00

Louis Roederer Cristal 2002330.00

Salon 1997410.00


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r

Ruinart NV85.00

Louis Roederer Brut Rose 2005120.00

Billecart Salmon NV150.00

Bollinger La Grand Annee Rose 2002180.00

Louis Roederer Cristal Rose 2002850.00

mAgnums

Louis Roederer Brut Premier120.00


spArkling Wines

Nyetimber Classic Cuvee 200565.00

Nyetimber Rose 200780.00

Wine selecTion

By the glass175ml

Wt w

Pinot Grigio, Portenova, Veneto, Italy9.00

Chablis, D. J. Goulley, special cuve 0912.00

Pouilly Fuss, Vieilles vignes D. Cordier18.00

Chardonnay, Sonoma Cutrer RussianRiver Ranches, California

18.00

Sancerre, A. Mellot, La Moussiere 1019.00

Caymus Conundrum, California, USA19.00

Sauv.Blanc, Cloudy Bay 07, Marlborough NZ22.00

r w

Costiere de Nimes 09, Ch de Campuget Ros10.00


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Cotes du Rhone 07, Andre Brunel Est Ouest,9.00

Malbec, Sophenia 09, Mendoza, Argentina10.00

Montepulciano Vinicola Bove Indio 06, Italy12.00

Tamar Ridge, Devils corner 0812.00

Shiraz, Lillypilly 06 NSW, Australia13.00

Bourgogne, V. Girardin Pommard Les Vignot 0820.00

Ridge Lytton Springs 07, California, USA26.00

Chateau de Pez 05, St. Estephe28.00

Cabernet Sauvignon, Artemis Stags Leap 0728.00

Wine selecTion

By the bottle

Wt w

Pinot Grigio, Portenova, Veneto, Italy34.00

Chablis, D. J. Goulley, special Cuve 0943.00

Sauvignon Blanc, Avery, Graggy Range, NZ42.00

Pouilly Fuss, Vieilles vignes D. Cordier68.00

Chardonnay, Cutrer Russian River Ranches,Sonoma, California

70.00

Sancerre, A. Mellot, La Moussiere 1073.00

Caymus Conundrum, California, USA 0874.00

Sauv.Blanc, Cloudy Bay 07, Marlborough NZ86.00

r w

Costiere de Nimes 09, Ch de Campuget Ros34.00


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Cotes du Rhone 07, Andre Brunel Est Ouest32.00

Malbec, Sophenia 09, Mendoza, Argentina38.00

Vinicola Bove Indio Abruzzi 06, Italy45.00

Tamar Ridge, Devils corner 0848.00

Shiraz, Lillypilly 06 NSW, Australia50.00

Bourgogne, V. G. Pommard Les Vignot 0879.00

Zinfandel, Ridge Lytton Springs 07, California106.00

St. Estephe, Chateau de Pez 05,110.00

Cabernet Sauvignon, Artemis Stags Leap 07114.00

Cabernet Sauvignon, Caymus 2008, Napa140.00

Cabernet Sauvignon, Dominus, Napa295.00

Cabernet Sauvignon 2006, Far Niente305.00

Whiskies

Bb

Woodford Reserve 9.50Four Roses Small Batch 9.50

Platte Valley Straight Corn 9.50Makers Mark 9.50Blantons Gold 11.00

Basil Haydens Small batch 13.00Elija Craig 18 yrs 13.00Rock Hill Farms 19.00George T. Stagg 26.00

Sazerac Rye 18 yrs 27.00Pappy van Winkle Reserve 23 yrs 80.00

T w

Jack Daniels 9.00Gentleman Jack 11.00

George Dickel No. 12 11.00Jack Daniels Single Barrel 12.00

caaa w

Canadian Club 9.50Crown Royal 9.50

Hirsch Rye 8 yrs 10.50

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Jameson 9.50Bushmills Black Bush 9.50

Connemarra Cask Strength 18.00Midleton Very Rare 30.00

Jaa wSuntory Yamazaki 18 yrs 20.00

Yoichi 12 yrs 21.50


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B st w

Dewars 12 yrs 9.00J&B Rare 9.50

Chivas Regal 9.50Johnnie Walker Black label 9.50

Dewars 18 yrs 17.00Johnnie Walker Blue Label 40.00

Johnnie Walker King George V. 110.00

B mat & ga w

Compass Box Spice Tree 9.50Compass Box Hedonism 14.00

single mAlT scoTch Whisky

ha

Glenmorangie Original 9.50Blair Athol 12 yrs 9.50Dalwhinnie 1991 13.50

Glenmorangie Finealta 19.00Balvenie 21 25.00

Clynelish 37 yrs. 70.00

s

Macallan 12 yrs 9.50Glenlivet 12 yrs French Oak Finish 9.50

Glenddich 18 yrs 12.50Macallan 18 yrs 22.00

Glenfarclas 25 yrs 26.00Oban 1990 Distillers Edition 15.00

Glenfarclas 40 yrs 96.00

Macallan 30 yrs 170.00Macallan 1965 250.00

lwa

Auchentoshan Three Wood Finish 9.50Rosebank 12 yrs 18.00

St. Magdalene 1975 35.00

ia

Talisker 10 yrs - Isle of Skye 9.50Isle of Jura Prophecy Jura 16.00

Highland Park 18 yrs Orkney 17.00Talisker 1981 Isle of Skye 125.00

ia

Bunnahabhain 12 yrs 9.50Laphroaig 10 yrs 9.50Ardbeg 10 yrs 11.00

Lagavulin 16 yrs 13.00Bowmore 17 yrs 19.00Port Ellen 1978 80.00

Laphroaig 30 yrs 110.00

cabtw

Springbank 21 yrs 130.00

gi n

Bombay Sapphire 9.00Beefeater 9.50

Bramley & Gage Sloe Gin 9.50Plymouth 9.50Tanqueray 9.50

Beefeater 24 9.50Hendricks 9.50

Chase 9.50Citadelle Reserve 9.50

Sipsmiths London Dry gin 9.50Jensens Old Tom 9.50Bombay Original 9.50

Millers Westbourne Strength 9.50No. 3 Gin 9.50

Plymouth Navy Strength 9.50Tanqueray 10 10.50

Oxleys 12.50


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VodkA

Grey Goose 9.50Grey Goose Poire, Citron & Orange 9.50

42 Below 10.0042 Below Manuka Honey 10.00

Absolut Blue 10.00Cariel Vanilla Vodka 10.00

Sipsmith Vodka 10.00Finlandia 10.00

Stolichnaya 10.00Chase Potato Vodka 10.00

Square One Organic Rye 11.00Ketel One 10.00Belvedere 10.00

Citadelle Apple 10.00Snow Queen 10.00

Ciroc 11.00Belvedere Intense 10.00Stolichnaya Elit 13.50Jewel of Russia 21.00

Kauffman Vintage 2003 21.00Beluga Gold Line 35.00

cognAc

Hennessy Fine 9.00Remy Martin VSOP 9.00

Ragnour Sabourin VSOP Premier Cru 10.00Hine Antique 17.00

Remy Martin XO 25.00

Hennessy XO 28.00Hennessy Paradis 80.00

Remy Martin Louis XIII 135.00Hennessy Richard 165.00

Courvoisier LEssence 400.00

eAux de Vie

Framboise - G. Miclo 10.00Kirsch G. Miclo 10.00

Poire William G. Miclo 10.00

ArmAgnAc

Cles des Ducs XO 15.00Janneau Tres Vielle Reserve 20.00

Chateau de Gaube 1959, Daroze 70.00

cAlVAdos

Camut 6 yrs 14.00Domaine Dupont 17 yrs 26.00

Lemorton 25 yrs 32.00

ru m

Bacardi Puerto Rico 9.00Bacardi Gold Puerto Rico 9.50

Appleton 8 yrs Jamaica 9.50Goslings Black Seal Bermudas 9.50

Cruzan Single Barrel U.S. Virgin Islands 9.50J. Wray & Nephew Overproof Jamaica 9.50

R.L. Seales 10 yrs Barbados 9.50Trois Rivieres Blanc Martinique 9.50

Havana Club 7 yrs Cuba 9.50Elements 8 Spiced Rum St. Lucia 9.50

10 Cane Trinidad 9.50Bacardi 8 yrs Puerto Rico 10.00

Diplomatico Blanco Reserva Venezuela 10.00Mount Gay XO Barbados 10.00

Diplomatico Reserva Exclusiva Venezuela 11.00Pyrat XO Anguilla 11.50

Zacapa 23 yrs Guatemala 15.00Trois Rivieres Single Cask Martinique 22.00

El Dorado 21 Years Guyana 23.00The Black Tot - UK 160.00


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TequilA

Ba

Cazadores blanco 9.00Tapatio blanco 9.50

Don Julio blanco 11.00Gran Patron Patinum 52.00

ra

Cazadores Reposado 9.50Herradura Reposado 9.50

Ocho Reposado 9.50Don Julio Reposado 12.00

Aj

Cazadores Anejo 10.50Jose Cuervo de la Familia 20.00

Don Julio 1492 38.00Tapatio Excellencia 40.00

mza a st

Hacienda de Chihuahua Puro Anejo 10.00Del Maguey Tobala Mezcal 28.00

p

La Diablada 11.00

grAppA

Domenis Storica Nera 12.00

Nonino Picolit 26.00

porT

75ml

Taylors LBV 2001 10.00Dows Fine Ruby Port 11.00Warres Vintage 1983 19.00Taylors Vintage 1977 20.00

sherries

75ml

Harveys Bristol Cream 7.00Harveys Fino 7.00

Tio Pepe 7.00La Guita Manzanilla 8.00

Sacristia de Romate Amontillado 9.50Sacristia de Romate Oloroso 9.50

liqueurs

All 8.00

AperolBaileys

BenedictineCampari

ChambordChartreuse VerteCherry Heering

CointreauDrambuie

Fernet BrancaFrangelicoGalliano

Grand MarnierMandarin NapoleonMascarade Amaretto

Mozart DryPernodRicard

Sambuca Molinari

ABsinThe

La Fee Bohemian Absinthe 70% 13.00Pernod Absinthe 68% 12.00


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Juices And soFT drinks

F j

from 5.50Please ask your server for our selec tion of fresh juices

sft

4.00Coca-ColaDiet CokeLemonadeGinger ale

Tonic waterSoda water

ma wat

4.00Evian 0.5l

Perrier 0.33lKingsdown Still 0.33l

Kingsdown Sparkling 0.33l

B

6.00Peroni, Italy 0.33l

Becks, Germany 0.33lGuinness, Ireland 0.33l

Samuel Adams, USA 0.355lAnchor Steam, USA 0.355l

Alcohol By Volume

Champagne 12.0%-13.0%White & Red wine 12.0%-13.0%

Beers 4.3%- 5.5%Vermouth 14.7%-18.0%

Campari 25.0%Ricard 45.0%Pernod 40.0%

Sherry & Port 15.5%-20.0%Gin 37.5%-49.3%

Vodka 37.5%-50.0%Rum 37.5%-50.5%

Whisk(e)y 40.0%-70.0%Cognac 40.0%-46.5%

In accordance with the Weights and Measures Actof 1985, the measure for the sale of Gin, Vodkaand Whisk(e)y in these premises is 50ml and

multiples thereof.

Champagne and sparkling wines are sold by the glassmeasuredat 150ml.

Wines are sold by the glass measured at 175ml.

Port and Sherry are sold by the glass measured at 75ml.

Please note that all vintages were correct at the time ofprinting, but are subject to change.


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hisTory oF The AmericAn BAr

The term American Bar means a bar serving mixed or American styledrinks, i.e. cocktails. There were many American Bars in London in the late19th and early 20th centuries. The rst of these opened in 1878.

When the Savoy Hotel opened in 1889, a set of rooms on the lower groundoor offered gentlemen Smoking and Billiard Rooms, and somewhere to get astiff drink.

The bar had gained the name American Bar at least as early as 1893, wherean entry in a petty cash book dated 1893 is signed by the rst known headbarman, Frank Wells. He left The Savoy around 1902.

In 1903, the rst truly famous barman in The Savoys American Bar arrived.Ada Coley Coleman had begun her employment with the Savoy company atClaridges in 1899. Ada Colemans father had been a friend of Richard DOylyCarte who had built The Savoy. When Coleys father died, DOyly Carteoffered Ada a job in the bar at Claridges, which had been newly opened in1898. Coley came over to the American Bar at The Savoy in July 1903, andretired in December 1924. Her most famous creation was the Hanky Panky,which she invented for Sir Charles Hawtrey, and which was so named by him.

In 1904, The American Bar was moved to its present purpose-built location inthe new Strand Block of The Savoy, where it has remained ever since.

An American barman, Harry Craddock, arrived at The Savoy in 1920, soonafter Prohibition had begun in the USA. He worked initially in the DispenseBar, and did not become Head Bartender in the American Bar until January1925. He created many cocktails for special occasions, and is credited with theinvention of the White Lady, while at The Savoy. His greatest legacy was TheSavoy Cocktail Book, rst published in 1930 and still in print today. This is

now a standard reference work for cocktail recipes of the era. Harry compiledalmost forty years of cocktails created in the American Bar, including manyfrom his own repertoire, into the recipe section of this book.

Harry Craddock left The Savoy in 1939, to go to the Dorchester, and wasreplaced by Eddie Clark. Eddie had originally joined the Savoy Group in 1934,working rst in the Savoy Restaurant Bar, and then at The Berkeley (anotherhotel in the Savoy Group) for two years, before moving on. He returned toThe Savoy to be Head Barman in the American Bar in January 1939. The Barbecame a popular hangout for members of the Services , and as part of the wareffort, Eddie created a cocktail for each branch: Eight Bells for the Navy, NewContemptible for the Army, and Wings for the R.A.F.

Eddie joined the Mercantile Marine War Reserve in 1939, and was called up in1942. He survived the war, but decided not to reapply for his old job which hadbeen lled by his friend and colleague Johnnie Johnson.

Reginald Johnnie Johnson joined the Savoy Group in 1935, working at TheBerkeley, Claridges., Simpsons and The Berkeley again, before joining up in1939. He saw active service before being invalided out, and returned to TheSavoy to become Head Barman in the American Bar from 1942 to 1954. Oneof his creations was Wedding Bells, for the wedding of Princess Elizabeth andPrince Philip of Greece in 1947. He retired to Majorca on doctors orders, butsadly died in 1956.

In 1954 Johnnies successor was Joe Gilmore. Joe had begun his career at TheSavoy in 1940 at the age of eighteen. He moved to the Perroquet Bar at TheBerkeley in 1941, and returned to the American Bar at The Savoy in 1945,to work alongside Johnnie Johnson. He invented many cocktails before hisdeparture in 1975, and was also noted for his hangover cure: two aspirins and aCorpse Reviver.

Joe Gilmore was succeeded by Harry Vic Viccars in October 1975. He hadchalked up 39 years in the American Bar by the time that he retired in January1981. His creations included Speedbird, one of three cocktails for the launch ofConcorde in 1976.

His successor was a second Vic, Victor Gower, who had started in the AmericanBar in 1946. His speciality was his Bloody Mary, which he was taught in animpromptu lesson by Orson Welles. Welles liked his Bloody Mary fairly spicy,with a bit of bite, but Vic recommends care in the addition of the Tabasco sauce!He left the American Bar in 1985, but continued to work part-time as a barmanat Simpsons in the Bishops Room. He nally retired in May 2002, although hestill comes in to Simpsons on a monthly basis to serve in the bar for the OldieLiterary Lunches, and is available to help with other private functions.

Peter Dorelli, the American Bars next Head Barman had arrived at The Savoyin 1980, having previously been head barman at another Savoy Group property,Stones Chophouse, since 1965. When he moved over to The Savoy he workedin the American Bar under Joe Gilmore and Victor Gower before becomingHead Barman himself in 1985. Maintaining the tradition of creating newcocktails for special occasions, he concocted the 1889er to celebrate The SavoysCentenary in 1989, and in collaboration with his colleague Salim Khoury,marked the end of the 20th century by creating the Millennium. Peter nallyretired from the American Bar in May 2003.

Salim Khoury succeeded Peter as the tenth Head Barman. He had rst come toThe Savoy in June 1969, where he worked in the Restaurant Dispense Bar. He


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moved to the Grill Dispense Bar and Foyer in 1975, and made his nal move,to the American Bar in 1986. Salim won the United Kingdom Barman of theYear competition in 1992 with a cocktail inspired by Princess Diana,Blushing Monarch.

Bar Manager Daniel Baernreuther, like Ada Coleman in 1903, came over tothe Savoy from Claridges, where he has spent the l ast 6 years at Claridges Bar.His creation, The Savoy Daisy, is aiming to bridge the gap between traditionand novelty and alongside other concoctions marks the special day that is10.10.10. He has managed to gather the most promising and talented industryprofessionals for the widely anticipated re-opening of the famous American Barand is currently continuing to re-establish its reputation as one of the worldsbest bars. Erik Lorincz followed his call from the acclaimed Connaught Hoteland is the current head bartender and creative brain behind the American Barin 2010.


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SVY American Bar Nov10

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