Last year, Fairmont Hotels revamped its global cocktail program, aiming to offer an accessible menu that bartenders around the world could make—regardless of country-by-country restrictions on spirits imports and appealing to a range of palates and cultures.
To develop the menu, the company brought four of its best bartenders from around the world to mix and sip in Kathy Casey's Liquid Kitchen in Ballard. Casey, herself a cocktail expert, helped oversee the development process.
Eater Seattle was there to watch the collaborative process unfold. Over four days, the bartenders mixed and sipped, making endless slight adjustments to perfect their recipes, taking meticulous notes along the way and sharing insights. Six cocktails made the final cut, among them the Pomegranate Paloma (Casamigos Tequila, Cointreau, pomegranate, lemon, and grapefruit juices) and the Perfect Martinez (The Botanist Gin, Cointreau, sweet red vermouth, and dry vermouth). The full menu is available here.
The menu—called "Classics. Perfected."—rolled out in most hotels in November; Seattle's Fairmont Olympic launched it in January.