Feature Cocktails at TWR

1806 – 1919

Short, Potent & Aromatic

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The Golden Age was a time in America when a new era of creativity and invention was marked. As the act of bartending becomes more theatrical and the cocktails of their time more elaborate, some of the most enduring and iconic cocktails were born.

Our story begins with house made bone marrow oil, which is infused with bourbon for 24 hours before being solidified, strained and smoked to create a smooth & buttery finish on the palate. Add notes of oak and mint, and you have yourself a Willard’s Julep; a cocktail inspired by the Napoleon of Bar-Keepers, Orsamus Willard who would whip up a Mint Julep for guests upon check in at New York’s 1794 City Hotel.

Our 147 West cocktail inspired by O.H. Bryon’s Metropolitan Cocktail in his Modern Bartender’s Guide, includes ingredients such as truffled congac, mancino secco, cardamom, lactic & beetroot acid and Peychaud’s with tasting notes that are silky and dry with aromas of truffle and rain.

Potent and floral, our Nymphs & Satyr is a spin on the classic Dry Martini with notes of chrysanthemum and honey. 

1951 – 1975 

Tropical, Exotic & Delicious

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The Jet Age brought about the explosion of hotels and bars everywhere and the atmospheric exportation of mixed drinks to places such as the Caribbean and Asia - no longer limited to the Americas and the European continent. Growing demand for tropical drinks made it a free-for-all for bartenders and a staple for resort hotels the world over.

The cocktail world changed for the better nearly 60 years ago when Harry Yee created the Blue Hawaii at the Hilton Hawaiian Village. The drink which became the face of a fresh wave of enthusiasm for faux-island culture and mid-20th century escapism that had later inspired most, of the tropical drinks served in hotel bars across the world. The Waikiki Rhapsody has a velvety texture with a hint of the tropics transporting you to the Hawaiian beachfront.

Operation: Pandan is made by combining banana pisco, Amontillado Sherry, topped off with a layer of thick, velvety coconut & pandan foam. A blend that was galvanized by the Puerto Rican pirate El Pirata Cofresi, known for stealing from the rich to give to the poor, who is said to have concocted a brew of coconut, pineapple and rum for his crew in the early 19th century.

The quintessential Malaysian cocktail; the Aviary was invented to commemorate the birds at the Aviary Bar in Hilton Kuala Lumpur in 1973 by Jeffrey Ong, a Penang native and Beverage Manager at the time. The drink was made famous by Jeff “Beachbum” Berryin his book Beachbum Berry Remixed.