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www.cheersonline.com 41 November/December 2015 • ON THE ROAD for an intensive cocktail development workshop with beverage/food/hospi- tality consulting fi rm Kathy Casey Food Studios—Liquid Kitchen. The Fairmont barkeeps worked with Casey and her team on the new global cocktail menu, mixing, tasting and tweaking the drink recipes. They also determined the proper garnish and glassware for the various drinks. (Schott Zwiesel crystal, distributed by Fortessa, is supplying the glassware for the "Classics Perfected"cocktails.) It was a unique opportunity for the Fairmont bartenders to collaborate and learn from each other in a laboratory setting, Sceney says. HISTORIC COCKTAIL CONNECTIONS The bartenders who have presided over Fairmont's historic bars have been creat- ing recipes and shaping cocktail trends for more than a century. The Savoy hotel, for instance, which opened in 1889, hired the fi rst real bar star in Ada "Coley" Coleman in 1902 for The American Bar. Her signature cock- tail, the Hanky Panky, remains a popular choice today. The legendary Harry Craddock, a U.S. citizen who left during Prohibition, joined the American Bar in 1920. A pro- lifi c drink creator (The White Lady is his signature), Craddock compiled the reci- pes for The Savoy Cocktail Book, published in 1930. The Savoy, which underwent a mas- sive renovation in 2007 that took three years and cost more than $300 million, unveiled a new edition of the book last year to celebrate its 125th anniversary. The hotel's American Bar even boasts a small cocktail museum; in 2010 Lorincz became just the 10th head bartender since it opened. A native of Slovakia, Lorincz was named Best International Bartender at Tales of The Cocktail in 2011; the American Bar was awarded as world best hotel bar the same year. The "Classics Perfected" cocktail lineup now available at the Savoy was scheduled to launch at Fairmont prop- erties in the Americas starting on Nov. 23. The menu will be rolled out globally during the holiday season. RIGHT WORD 1 oz. Bombay Sapphire gin 1 oz. Lillet Blanc 1 oz. St. Germain elderfl ower liqueur 1 oz. Fresh lime juice Combine ingredients in mixing tin and shake with ice. Strain in to coupe and garnish with a thinly sliced lime wheel. Recipe courtesy of Fairmont Hotels & Resorts. POMEGRANATE PALOMA 1 oz. Casamigos Reposado tequila 1 oz. Cointreau 1 oz. Pomegranate juice ¾ oz. Fresh grapefruit juice ¼ oz. Fresh lemon juice 2 dashes Angostura bitters Combine ingredients in mixing tin and shake with ice. Pour into Collins glass with half kosher (or coarse) salted rim and garnish with half a lemon wheel. Recipe courtesy of Fairmont Hotels & Resorts. (Above) Fairmont's fab fi ve bartenders, from left: John Paul Romeo of the Fairmont Miramar Hotel in Santa Monica, CA; Nader Chabaane, Le Fairmont Chateau Frontenac in Quebec; Grant Sceney, the Fairmont Pacifi c Rim in Vancouver; Erik Lorincz, the American Bar in the Savoy in London; and Tom Hogan, the Fairmont Singapore. (Left) An elevator poster at the Fairmont Pacifi c Rim in Vancouver promotes the hotel chain's new "Classics Perfected" cocktail menu.