Bar Les Ambassadeurs, nestled within Paris’ iconic Hôtel de Crillon, a Rosewood Hotel overlooking Place de la Concorde, is set to launch its new summer cocktail menu on July 15th. This menu marks the third installment of the bar’s ‘A Sense of Taste, Summer Harvest’ series, which celebrates seasonal ingredients through innovative cocktails.
Developed by bar manager Kevin Rigault and his team, the menu introduces refreshing summer flavors such as pitted fruits, herbs, and berries. Highlights include the Blackcurrant, a twist on an Espresso Martini featuring blackcurrant cassis, Tequila, and coffee; and the Raspberry, reminiscent of an Americano with Campari, raspberry, Mancino Chinato, almond, verjus, and London Essence tonic, also available as a non-alcoholic option with Seedlip.
For those with a preference for savory profiles, the Bell Pepper offers a spicy Margarita-inspired experience, while sweeter options include the Peach, a sparkling interpretation of a peach iced tea, and the Melon, blending Casamigos Tequila, olive oil, Manzanilla Sherry, white Port, citrus, and melon soda.
Among the 15 cocktails featured, guests can also explore the herbal Mint, an elevated Grasshopper with Michter’s Bourbon, mint, white cacao, hazelnut, and clarified milk, as well as the sophisticated Tarragon with Roku Gin, basil, Mancino Secco, and Amontillado Sherry.
Enhancing the experience, each cocktail is accompanied by visual illustrations generated through artificial intelligence, adding a contemporary visual element to the tasting journey.
Bar Les Ambassadeurs’ innovative approach to cocktail creation has garnered acclaim, recently earning a nomination for Best International Hotel Bar – Europe at the 2024 Spirited Awards. The bar joins a global trend of renowned establishments revamping their cocktail offerings, reflecting a commitment to creativity and seasonal inspiration.
As summer approaches, Bar Les Ambassadeurs invites patrons to indulge in an array of expertly crafted cocktails that embody the essence of the season, promising a sensory journey through taste and visual delight.
