Hôtel de Crillon’s resident bar launches new cocktail menu inspired by the flavours of summer as part of their menu series “A Sense of Taste”

The iconic Parisian Bar Les Ambassadeurs at Hôtel de Crillon, A Rosewood Hotel, will launch its new menu ‘A Sense of Taste, Summer Harvest’ on 15th July as the third volume of its menu series. Inspired by the ingredients of summer harvest in France, the menu includes 15 original cocktails, which feature a range of seasonal ingredients.

The menu focuses on highlighting the complexity of each ingredient, through a minimalist cocktail-blend. Led by Kevin Rigault, Bar Manager at Bar Les Ambassadeurs, the team has carefully selected seasonal ingredients which they have transformed into delicious cocktails which are completely unique in flavour.

For those looking for a taste of summer berries, Blackcurrant is a bold and fruity twist on the Espresso Martini, a unique mix of Volcan Reposado Tequila, coffee and Blackcurrant Cassis. For a twist on the classic Manhattan, Cherry is a blend of deep and rich flavours with a subtle spice, a blend of The Lakes Whisky, Cacao Nibs, Cherry Cerise and Espelette Pepper. Blackberry is a sparkling, rich and fruity experience, providing the elegance of Rossini, with Flor de Cana Rum, Blackberry, Citrus, Honey and Champagne.

For a classic Americano cocktail, Raspberry features Campari, Raspberry, Mancino Chinato, Almond, Verjus and London Essence Tonic and is available as non-alcoholic with Seedlip Garden.

For those looking for something a little more savoury, Bell Pepper is the bar’s own take on a Spicy Margarita, featuring Las Milpas Mezcal, Amontillado Sherry, Chilli Tincture, Citrus and Bell Peppers and available as non-alcoholic with Ceder’s Wild. Fig Leaves is a fragrant twist on an Old Fashioned, with deep and enveloping flavours with Macallan 12 YO, Coconut, Oloroso Sherry and Fig Leaves.

For something a little more herbal, Mint is an elevated take on the classic Grasshopper, with rich and deep flavours of Michter’s Bourbon, Mint, White Cacao, Hazelnut and Clarified Milk. Basil is a sophisticatedand refined serve, with Roku Gin, Basil, Mancino Secco and Amontillado Sherry. Whilst Tarragon embraces the flavours of the terroir with a hint of herbal and aniseed flavours with Vulson Rye eau-de-vie, Yellow Carrot, Tarragon, Gentian and Absinthe.

Lastly, for those looking for a sweet delight, Peach is a sparkling take on a peach iced tea, blending richness with delicate fruits created through Frapin VSOP Cognac, Peach and Black Tea and available non-alcoholic with Ceder’s Wild. Melon is a thirst-quenching sparkling summer cocktail, which features a blend of Casamigos Tequila, Olive Oil, Manzanilla Sherry, White Port, citrus and Melon soda. Apricot is a fruity and rich take on the classic Boulevardier with an elevated hint of spice, WhistlePig 10YO Rye Whiskey, Mancino Rosso Vermouth, Campari and Apricot. Watermelon is a long, refreshing and floral serve with Monkey 47 Gin, Watermelon, Fino Sherry, Elderflower and Perrier.

The ‘A Sense of Taste’ menu series has been curated to invite the guests of the bar to enjoy an experience of the senses throughout the four seasons, with four volumes which indulge the palate in nature and encourages them to reconnect their senses with authentic and seasonal products within the world of mixology. This new menu continues Bar Les Ambassadeurs reputation, as an innovative and unique destination bar in the centre of Paris, where the visual illustrations of the cocktails are generated through the use of Artificial Intelligence which allows the mind to interpret them and immerse themselves within the cocktails. 

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