Scotland's much-loved countryside hotel and estate, Gleneagles, set in The Glorious Playground, has revamped its American Bar menu. The creation of Head of Mixology, Michele Mariotti, and his talented beverage team, each of the cocktails found on the “Book of Berries” menu is made with ingredients sourced first and foremost from the Gleneagles ecosystem.

Inspired by the decadence and grandeur of the bar's 1920s-themed décor – reminiscent of the hotel's beginnings in 1924 – the new look menu is a homage to the botanicals found on the surrounding Perthshire hills. All eighteen beverages are dedicated to a sole botanical berry respectively, a nod towards the popularity of the era's pocket encyclopaedias or Observer Books as they were known.

These small, pocket-sized books also shaped the look and feel of the “Book of Berries” menu, which have been designed to tell a story and be whimsical in style. Detailed descriptions and bold illustrations include the curious bumblebee whom can be spotted alongside each of the beverages; a playful nod towards the journey the American Bar team has been on to discover the world of botanical berries.

In compiling the menu, every element has been carefully selected and curated. For example, to honour the Martini, the beverage team have developed three, brand new, Gleneagles-own gins in partnership with Edinburgh's South Loch Distillery. Intent on showcasing how juniper, as a core botanical, can enhance the taste of this classic cocktail, the three bespoke gins – all dedicated to juniper alone – demonstrate just how much diversity can be achieved through a single botanical and expresses Gleneagles' commitment to 'shaking up' the classics in their own fashion.

Further menu highlights include 'Blueberry', a vodka-based cocktail created using Gleneagles' Garden Café blueberry muffins; 'Avocado', which uses leftover avocado seeds to create an orgeat which then combines with white rum and Amaro to make a Mai Tai style cocktail; and 'Banana', using leftover peels which are slowly caramelised at high temperatures before being used to infuse Bourbon and create the ultimate twist on a classic Old Fashioned.

Mariotti and his beverage team also worked closely with British Designer, Richard Brendon, on bespoke glassware for key beverages. Together, eager to further celebrate the look and feel of the chosen botanical berry through the addition of colour accents, Mariotti and Brendon created four exclusive designs for 'Blueberry', 'Pumpkin', 'Papaya' and 'Avocado' respectively.

This latest iteration of the American Bar menu follows a series of new mixology-based activations at the Perthshire hotel with a focus on sustainable practices and innovative use of ingredients.

It follows the recent relaunch of Gleneagles' Century Bar menu, the launch of Gleneagles' first single malt in partnership with The Glenturret Distillery, and the introduction of an outdoor dining and whisky 'pod' experience on the grounds of the estate, developed in collaboration with The Macallan, soon to launch later this Spring.

Mariotti said: “Over the last year or so, we have made real strides in developing innovative, ingredient-driven drinks menus. That is what the American Bar is all about – showcasing the amazing ingredients which are found on our doorstep and using them in new ways to create a unique drinking experience for our guests.

“Developing the new offering for the American Bar has very much been a team effort – each member has crafted different drinks, mixes and combinations, with immense detail.

“We believe that even the most experienced of cocktail connoisseurs will find something interesting and unique when they visit the American Bar, whether that be an innovative new mix or a contemporary twist on a classic.”

The American Bar is currently open Wednesday to Sunday, from 5:30pm – 01:00am.

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For more information, visit our website or contract reservations at reservations@gleneagles.com or 0800 704 705.

Instagram: @thegleneagleshotel / Twitter: @gleneagleshotel / Facebook: @gleneagleshotel

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For further information please contact Catriona Quinn, Taste Communications, catriona@tastecommunications.co.uk, 07918 666 470.

Editor's Note:

About Gleneagles

Since opening its doors in June 1924, Gleneagles has been one of Scotland's most iconic hotels and sporting estates. Set beneath the Ochil Hills, in the heart of Perthshire, it has been the must-go destination for travellers for nearly a century. Beginning its life in the glamorous age of travel when guests arrived in great style at Gleneagles' very own train station, the 850-acre estate epitomises the natural beauty for which Scotland is famed. With its Glorious Playground of country pursuits and activities, the hotel is reclaiming its position on the social calendar. Now under new owner Ennismore, Gleneagles has enlisted the skills and expertise of some of the UK's most acclaimed designers including David Collins Studio, Timorous Beasties, Macaulay Sinclair, Goddard Littlefair and Ennismore's own in-house design studio – to create designs and spaces that celebrate the hotel's rich, glamorous heritage.

Gleneagles is part of Ennismore, a creative hospitality company rooted in culture and community, with a global portfolio of entrepreneurial and founder-built brands with purpose at their heart. www.ennismore.com

Scotland's much-loved countryside hotel and estate, Gleneagles, set in The Glorious Playground, has revamped its American Bar menu.

Scotland's much-loved countryside hotel and estate, Gleneagles, set in The Glorious Playground, has revamped its American Bar menu.

American Bar “Book of Berries”

Hero Drinks descriptions and photography 

Pumpkin| https://app.box.com/s/6v475gl26iyj8drw7i7hr1s14qheccis

Singleton 18 whisky – Pumpkin – Coconut

Pumpkin seeds are blended with sugar to create oregat. Two types of pumpkin seeds are used: toasted ones, which develop flavours of vanilla and roasted nuts; and fresh ones, which add a grassy and citrussy aroma to the mix. With the addition of whisky and coconut water, this long and full-bodied cocktail is a cross between a Whisky Highball and a Piña Colada.

The glassware for this cocktail is custom made, featuring an orange swirl to represent the bold pumpkin colour.

Blueberry | https://app.box.com/s/94qh91b0e5d8ufkg18myh2dg6am1to0b

Grey Goose – Blueberry muffins – Camomile

Blueberry muffins are blended with Grey Goose vodka, and fat washed to soften the flavours. The resulting spirit is used to create a milk punch featuring camomile and citrus, resulting in a silky texture. A touch of Cocchi Americano's sharpness is then added to create the perfect cocktail.

The rocks glass for this drink is custom made, featuring splashes of blue – a nod to the Blueberry after which this cocktail is named.

Pomegranate https://app.box.com/s/slsxtc5pamblsx7586wetzfslsvumzp8

Macallan 12 Sherry Cask – Pomegranate skin – Champagne

The skins and pith of pomegranates are brewed in a vacuum with warm water. Malic acid is then added, which allows for maximum extraction of flavour from the skins. The resulting liquid is combined with Macallan Sherry Cask Whisky and topped with Champagne.

Papaya https://app.box.com/s/0t30n758c3jxeln0xaaxs088vc3e9kcj

Bacardi Superior rum – Papaya – Mezcal

The seeds and skins of papaya are what make this drink so special. The skins are turned into a tropically sweet cordial whilst the seeds are dehydrated, lightly toasted and ground to infuse the rum. This infusion adds a slight peppery and toasty flavour into the mix, which is finally complemented by a few dashes of Mezcal for light smokiness.

The coupette glass for this drink is custom painted, bringing the vibrancy of the papaya into the colour of the drink.

Coffee https://app.box.com/s/77qtihku9xtpmb6yg7qzqg90qyafn3qr

Talisker Port Ruighe – Coffee – Birch

Spent coffee grinds are collected from the hotel's Garden Café. The grinds are used for their uniquely woody flavour, which is enhanced with sandalwood and birch water from ancient trees found in Perthshire.

The ingredients are then turned into soda water for the perfect pairing in this ultimate Scottish whisky highball.

Kiwi https://app.box.com/s/8fogqadi9etqca4oqazg6m4v149l6ux4

Johnnie Walker Gold Label – Kiwi cordial – Bergamot

Kiwi peels are collected from the wider hotel ecosystem. While the guests enjoy the perfectly juicy pulp, the peels work a treat for the bar team. These are then dehydrated and macerated in verijus for about 48 hours. The resulting cordial has a strong and intense kiwi flavour, and it works perfectly to create a fruity, gimlet style cocktail.