One of the longest surviving American bars in the capital, The Stafford’s flagship drinking hole is steeped in history. Aptly named The American Bar, it dates back to the Second World War, when the hotel served as a club for American and Canadian officers stationed overseas. Its resident Doughboys often sought refuge in the wine cellars, resulting in the formation of the Better ‘Ole Club, whose membership comprised guests recognised for their services to The Stafford, including the then-HRH the Prince of Wales.
The officers may have returned to their home across the pond, but their legacy at the hotel remains. The space retains its original club features of authentic American memorabilia – including sandbags, gas masks, genuine flight manifests from American fighter pilots, and framed wartime newspaper cuttings from the Cleveland News – alongside dozens of flags draped from the ceiling. Back in the day, it was one of very few places in the capital where the barmen were trained in the art of making Manhattan, Old Fashioned and Corpse Reviver cocktails.
Overseen by bar director Benoit Provost and director of mixology Salvatore Megna, the bar’s newly-launched cocktail menu is based on the four elements, with wind, water, fire and earth inspiring The Alchemy of Equilibrium’s 17 cocktails. Highlights include Noelani with Bayou rum, gunpowder tea, pear and ginger, as well as the Ignis: King’s ginger liqueur, jalapeño and citrus. However, if you’re craving a classic – and would even like to recreate an American Bar signature at home – allow us to introduce the Adios Amor.
Megna would recommend Adios Amor, one of the bar’s most famous cocktails, to those who are partial to a tequila or two, but wish to try something that isn’t a margarita or Mexican mule. He explains: “Adios Amor is a very popular choice in the bar, and has been created to introduce a fresh perspective on tequila. Blended with white chocolate butter and a hint of mango and jalapeño cordial, it’s an easy-to-drink cocktail that makes tequila accessible to all.” Read on to discover how you can create this tipple in the comfort of your own home.
Casa Noble Crystal Blanco Tequila washed with white chocolate butter* 45ml
Crème de Cacao Dark 5ml
Crème d’Abricot 10ml
Mango and Jalapeño cordial 60ml
Lemon sherbet syrup 15ml
Lime juice 7.5ml
Agave syrup 5ml
- Pour all ingredients into a mixing glass and stir for 10 seconds.
- Add the liquid to a soda stream to carbonate.
- Pour into a Murano glass and garnish with salt on the rim.
Casa Noble Crystal Blanco Tequila washed with white chocolate butter*
Casa Noble Crystal Blanco Tequila 700ml
White chocolate 13g
- Decant your tequila into an airtight container and pour 13g of melted white chocolate butter into the spirit at room temperature.
- Let this mixture sit for a few hours.
- Chill the mixture in the freezer for a few hours until the chocolate has solidified.
- Skim off the excess chocolate and allow the white-chocolate-washed tequila to defrost into a liquid.
- Store in an airtight container.