UK – Brown’s Hotel's Donovan Bar in Mayfair, London, has introduced an innovative cocktail menu crafted to evoke a journey into, through and beyond emotions. Curated by industry icon Salvatore Calabrese and director of mixology Federico Pavan, the menu presents pairs of cocktails designed to provoke a range of responses.
The menu’s first pair is Red and Adrenaline. Red is created using Patrón reposado, Amaro Santoni, ancho reyes, red bell pepper, Montelobos mezcal and bubbles, and Adrenaline features Old Tom gin, Lucano Anniversario, liquorice, Grand Marnier and balsamic vinegar.
Another duo is Wonder and (In)decision, with wonder using ingredients including Patrón silver tequila, coconut and raspberry – ‘a moment to impress’, while, (In)decision reflects ‘which one to go for?’ and is made with pisco, Campari, Theorie Cuoir Lontain, rose and soda water.
The bar's Vintage Menu lists ‘treasured rarities’, elite cocktails priced from £120 ($154, €140) to £5,500 ($7,070, €4,311).
As explored in our Hotel Bar Market report, hotel venues are turning into destinations in their own right. By betting on unique experiential hospitality, the Donovan Bar aims to attract a non-resident clientele expecting a festival of flavours in a luxurious space. For the hotel, this 'placemaking' appeals to overnight guests.
Emotionally curated food and beverage experiences offer opportunities for upselling and premiumisation. Consider how to seduce a cohort of consumers seeking exclusive and memorable experiences