Decades ago, bartending was an honourable career. Seasoned, tuxedoed gentlemen making cocktails were considered skilled professionals, and an integral part of an evening out. Over time, attitudes changed and the job largely evolved into a part-time safety gig for out-of-work actors or indebted university students.

Lately, it seems we’ve returned to our old ways as we witness a renaissance. Only now, we refer to bartenders as “mixologists” and “bar chefs,” titles that more aptly describe a trade that’s equipped with better tools, increased knowledge and arguably superior cocktails. 

In the last 8 years of my travels, I’ve spent over 1,000 nights in hotels that range from swanky and dreadful. While I’ve come to appreciate a good hotel bar, I know that what really makes it great is the person behind that wooden ledge. Here are some recipes that got my attention.

Golden Gate Fog
Served at: Level III, JW Marriott in San Francisco
Mixologist: H. Joseph Ehrmann
Ingredients: Rhum Clement Creole Shrubb, white-peach puree, muddled mint and lime juice are stirred, poured over ice, and topped with “fog” (a louche of Kübler Absinthe) and a mint sprig.



Those who know go to San Francisco, today’s cocktail capital. Earning top marks in all things spirits, the city’s success is due to a talented group of people who celebrate cocktail culture every day. One of the main enthusiasts, H. Joseph Ehrmann, is at the centre of America’s cocktail renaissance, but he makes his home at San Francisco’s Level III bar. Drawing from a slew of international influences, Ehrmann has designed a diverse list of cocktails destined to become classics.

Zeta Fizz (Experimental Collection)
Served at: Zeta Bar, Hilton Sydney in Sydney, Australia
Mixologist: Grant Collins
Ingredients: 60 ml Belvedere vodka stirred with Q tonic, poured into a chilled martini flute.

Don’t be surprised if your cocktail seems more like a meal, served on a plate with a spoonful of fizz next to it. This is the world of molecular mixology, or second nature for the Zeta Bar staff. Though it’s only a few years old, Zeta has quickly become a George Street anchor, making a name for itself with a daring cocktail program. Created by renowned mixologist Grant Collins, Zeta’s cocktails are broken down into five very separate categories, each one packed with exciting libations for a thirsty crowd.

Mango and Chili Martini (Divine Experience Collection)
Served at: The Purple Bar, The Sanderson in London, England
Ingredients: Mango and pepper vodka, Crème de Cacao, and tropical syrup are mixed with melted Divine dark chocolate.

Courtesy Sanderson

Donny Osmond may have glamourized the colour purple, but this fashionable Fitzrovia hotel bar perfected it. A home to VIPs and celebrities, the semi-exclusive Purple Bar is equals parts Royals Gone Wild and Hollywood movie set. It’s the three distinct cocktail collections (Martini, Modern and Divine Experience) that bring you back to reality. That is, until you realize you’re sitting next to an Oscar winner. The Divine Experience collection was designed to show the Purple Bar’s support for fair-trade products.

Alinghi
Served at: Widder Bar, Widder Hotel in Zurich, Switzerland
Mixologist: Markus Blattner
Ingredients: Averna, Cointreau, champagne, apple liqueur and egg white.

New Orleans’ Tales of the Cocktail, the world’s annual cocktail extravaganza, named Widder Bar one of the Classic Cocktail Bars of 2008. None of the industry professionals in attendance objected. With a “Library of Spirits” of over 1,000 bottles, the adage of Swiss perfection is manifest here, and Markus Blattner has made clever use of the collection. Whiskies dominate, classic cocktails play the populist and ingenious house specialties remain a treat for aficionados.

Shanghaitini
Served at: Cloud 9 Bar, Grand Hyatt in Shanghai, China
Head of Bar: Jackey Hu
Ingredients: Ultra premium vodka, Chambord and Maotai (Chinese liquor) shaken over ice and served in a frosted martini glass.

Perched some 87 floors above ground level with a 360-degree view, Cloud 9 Bar offers a few distractions should your drink take a minute or two to arrive. The Grand Hyatt takes immense pride in their food and beverage programs worldwide. In Shanghai, the chefs are even seen wandering through the hotel’s public areas. A cocktail in any one of their dozen restaurants or lounges won’t disappoint, but follow the trail to the top on good advice. Here, bar manager Jackey Hu oversees one of China’s best cocktail experiences. Two-drink minimums may apply in the evenings, but with such a mesmerizing scene and such luscious drinks, it’s more likely you’ll wonder how many more you can have.