Hertfordshire-based hotel The Grove has teamed up with London drinks specialist Holy Water to transform the bar offering in its newly opened restaurant, The Glasshouse.
The bar area has recently undergone an extensive refurbishment, led by Martin Hulbert Design, which includes the addition of a glass extension connecting it to the terraces and garden.
To complement the new interiors, Holy Water founder and creative director Adam McVay and the team have carefully overhauled The Grove’s cocktail offering and provided bar production, design and staff training.
Distinguished by an overarching ‘Garden to Glass’ concept, the drinks menu features a range of cocktails made with locally-sourced ingredients and utilizing the rich flora and fauna found in The Grove’s Walled Garden.
The bartenders have worked closely with the hotel’s gardening team to forage, pick and incorporate seasonal flavours into the menus.
The new cocktail menu is split into four sections: Summer, Signature, Sharing and Bloody Mary.
The ‘Summer’ section features a range of beverages such as Here Today Gone Tomorrow, a blend of gin, gooseberry, pear, tarragon and nettle, and The Earl of Clardenon, a playful nod to the hotel’s former landowner, which combines bourbon, strawberry, raspberry, earl grey, mint, lemon and soda.
Moving into ‘Signature’, tipples come in the form of 1720, a mix of tequila, mezcal, cardamom, pink grapefruit and flower salt, and Rose Garden, made with vodka, lychee, rose, pink grapefruit and egg white.
A selection of sharing cocktails and Bloody Marys are also on offer. Making up the menu is a range of non-alcoholic cocktails, six different gin and tonics and an assortment of classics, including Margaritas, Negronis and Martinis.
The Glasshouse bar manager Julian Dolan said: “We are so thrilled to have worked so closely with the Holy Water team to transform the overall offering of The Glasshouse Bar.
“Being able to draw on Adam and his team’s expertise, we’re able to offer our guests and visitors to The Grove a really unique experience, while really focusing on a more sustainable offering.”