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The Blue Bar “We Are Easily Satisfied with the Best” Sir Winston Churchill

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The Blue Bar “We Are Easily Satisfied with the Best” Sir Winston Churchill THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL Verso le dieci l’Excelsior sembra, nella serena oscurità estiva che lo fascia, un immenso castello fiabesco eretto in faccia al mare e dalla volta infinita, gemmata d’astri tremuli ove, attorno al colosso si agita una folla stranissima. Un luminoso “castello fiabesco”, così veniva descritto nella Gazzetta di Venezia del 22 Luglio 1908 l’Excelsior il giorno della sua inaugurazione. Alle 23.00 del 21 Luglio 1908, accompagnato dalle note della banda cittadina e spruzzato dai bagliori pirotecnici dei fuochi d’artificio, l’Hotel Excelsior si presentava ai più di tremila invitati che da tutto il mondo erano venuti al suo battesimo. Quasi tutta la città inoltre era accorsa al Lido per assistere all’evento. Figlio della cultura di fine Ottocento che vede nei Grand Hotels il simbolo della raffinatezza della città cui appartengono, l’Excelsior rispecchia pienamente quelle scelte estetiche che fanno di un oriente immaginifico il sinonimo di sfarzo ed opulenza. È proprio all’interno di questo grande albergo che si colloca la perla più pregiata: il Blue Bar. Il Blue Bar ha vissuto per oltre un secolo gli indimenticabili anni dell’hotellerie italiana ed ora, grazie all’espressione del suo servizio, la continua ricerca dei migliori prodotti, le diversificazioni delle sue scelte gastronomiche e la cura del dettaglio, continua ad offrire l’esperienza unica dell’Hotel Excelsior. Tony Micelotta, nato a Bologna nel 1956, dopo diversi anni di esperienze internazionali nelle migliori strutture europee, è il Bar Manager dell’Hotel Excelsior e, grazie al suo team di professionisti, continua a dare quel servizio che permise di far conoscere questa grande struttura in tutto il mondo. *** Towards ten, enveloped in the summer’s serene darkness, the Excelsior appears as an immense fairytale castle overlooking the sea and up to the infinite sky bejeweled with glinting stars around the giant - a strange crowd comes alive. An illuminated “fairytale castle”: this was how the Excelsior was described in the Venice Gazzette of July 22nd 1908 for its inauguration. At 11 pm on July 21st 1908, accompanied by the city band and sprinkled by fireworks flashes, the Hotel Excelsior was presented to the three thousands international guests, who had travelled from far and wide to its inauguration. Almost all of the city population had flocked to the Lido as well, not wanting to miss the momentous occasion. The offshoot of the late nineteenth century's culture considers the Grand Hotels as the symbol of their host cities’ refinement. The Excelsior fully reflects those aestetic choices, which uses an imaginative and magnificent Orient to represent glamour and opulence. It is just inside this great hotel where one of the most valuable pearl "The Blue Bar" is located. The Blue Bar has been experiencing the unforgettable ages of the Italian Hotellerie for over 100 years and now, thanks to its expression of service, the continuous research of obtaining the best products, the attention to detail and its gastronomical choices continue to offer the unique Excelsior’s experience. Tony Micelotta, born in Bologna in 1956, after many years of international experience in the best locations of Europe, is the Bar Manager of the Hotel Excelsior and thanks to his professional team he keeps giving that service which has made this hotel well-known all over the world! THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL THE APOTHECARY @ BLUE BAR @venicelidohotel #hotelexcelsior THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL EXCELSIOR CLASSIC The Excelsior Spritz 2010 Excelsior €17.00 Aperol, Bitter Campari, Saint Germaine, Prosecco Prima Cuvée Extra Dry “Bellenda” The Journey €22.00 Champagne Piper Heidsieck served on ice, lime wedges, chilli peppers directly from Diamante Lido’s Liberty €18.00 Berry Bros Gin N°3, citron syrup from Lake Garda, Tassoni tonic water, lime wedges, 2 drops of Angostura bitter The Excelsior Bloody Mary €17.00 Ketel One Vodka, tomato juice, basil leaves, seasoned with Himalayan pink salt, Tabasco, Perrins sauce, lemon juice, pepper Back to Venice €17.00 Jamaican Myers’s Rum, Bitter Campari, passion fruit juice, orgeat syrup, lime wedges, soda water €18.00 Negroni Born in Florence in 1921 at the Giacosa’s Bar using Gilbeys Gin, Cinzano Vermouth, Bitter Campari. We use the Vermouth Antica Formula. Carpano 1786, Tanqueray Gin, Bitter Campari: Unbeatable! €17.00 Negroni Sbagliato (Mistaken Negroni) What a mistake! Have a taste! Bitter Campari, sweet Vermouth, Prosecco Prima Cuvée Extra Dry “Bellenda” €16.00 Americano The mother yeast of NEGRONI Bitter Campari, Punt & Mes, soda water and a twist of lemon SPARKLING COCKTAILS Bellini Cipriani’s docet €18.00 Fresh white peach purée topped with Prosecco Prima Cuvée Extra Dry “Bellenda” Fraise Royal Original from The Savoy in London 1975 by Harry Viccars €22.00 Fresh strawberry purée topped with Champagne Piper Heidsieck, sugar crusted rim Prince of Wales Champagne Cocktail Prince Albert Edward-King Edward VII €22.00 Cube of sugar, Angostura Bitter, Brandy & Bénédictine, Champagne Piper Heidsieck White Rose Tony Micelotta, Excelsior 2010 €22.00 Saint Germaine, Champagne Piper Heidsieck served on ice with a white rose petal floating on top Barracuda One of the first ever sparkling cocktail €18.00 Amber Haiti Rum, Galliano, pineapple juice, a teaspoon of fresh lime juice topped with Prosecco Prima Cuvée Extra Dry “Bellenda” Black Velvet Brooks’s Club London 1861 €22.00 Guinness stout beer topped with Champagne Piper Heidsieck Kir Royal €22.00 A teaspoon of Crème de Cassis de Dijon topped with Champagne Piper Heidsieck THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL MARTINIS From our trolley, not stirred, not shaken, just poured at -17° Death in Venice Inspired by Thomas Mann novel, created together by Tony Micelotta and Mr €18.00 Saikia (writer and regular customer at the Blue Bar) A teaspoon of strawberry liqueur, dry Vermouth, Cîroc Vodka, bio lemon twist Pink Gin Queen’s mother favourite €18.00 Dash of Angostura bitter and Plymouth Gin (the oldest official Gin distillery in England) Atomized Dry Martini €17.00 A spray of dry Martini Vermouth, Martin Miller’s Gin Martinez First Martini ever made in Martinez, San Francisco 1870 circa €17.00 A spray of Noilly Prat Vermouth, a dash of orange bitter, Maraschino, Beefeater Gin Vesper Martini Ex-Molotov (Ian Fleming to evoke the Vesper) €18.00 Lillet Vermouth, Gordon’s Gin, Russian Vodka LIMITED EDITION GIN & TONIC TWIST Bombay Sapphire Gin €21.00 Fever-Tree Mediterranean tonic with lemon zest, slice of lime and a spring of thyme Black Raspberry €21.00 Blackwoods Gin, Fever-Tree tonic, a teaspoon of Chambord black raspberry, bio lemon twist and a spring of Rosemary Berry Bros N°3 Gin €21.00 Fever-Tree tonic water, Italian juniper berries, slice of pink grapefruit Martin Miller’s Gin Travelling from England to Iceland and Italy €21.00 Served with Tassoni tonic water, freshly squeezed lemon from Amalfi, dash of orange bitter and a Sicilian orange peel Whitley Neill Gin Inspiration of Africa, aid help Niger villagers €22.00 Served with Franklin & Sons tonic water 1886, a gooseberry and a twist of lemon Hendrick’s Gin €21.00 Served with Fentimans tonic water, cucumber peel and a twist of orange GIN COCKTAILS Is Gin Dutch or English? That’s the question! Raffles Singapore Sling €18.00 Beefeater Gin, Angostura bitter, Bénédictine, Cointreau, lemon juice, cherry Brandy, pineapple juice and grenadine syrup Gimlet €16.00 Lime cordial, Gordon’s Gin and a squeezed wedge of lime THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL Gin Fizz €17.00 Gordon’s Gin, fresh lemon juice, granulated sugar, pasteurised egg white and a splash of soda water The Aviation €17.00 Beefeater Gin, Maraschino, Crème de Violette, lemon juice White Lady €17.00 Gordon’s Gin, Triple Sec, lemon juice Tom Collins €17.00 Old Tom Gin, lemon juice, gomme sugar, Angostura bitter and soda water Orange Blossom €16.00 Plymouth Gin, freshly squeezed Seville oranges, double strained RUM COCKTAILS Mai Tai €18.00 White and dark Jamaican Rums, lime juice, lime cordial, orgeat syrup, gomme sugar and apricot Brandy Mary Pickford €18.00 Bacardi Rum, Maraschino, pineapple juice and grenadine syrup Pink Daiquiri €17.00 Bacardi Rum, fresh lime juice, sugar and grenadine syrup Planter’s Punch €17.00 Myers’s Jamaican Rum, lemon juice, orange juice, grenadine syrup and nutmeg Scorpion Trader Vick’s adapted recipe from the original of the Hut Bar in Honululu 1972 €18.00 Puerto Rican Rum, Brandy, fresh lime juice, orange juice, orgeat syrup served with floated Gardenia flower on season WHISKEY/BOURBON COCKTAILS Rob Roy €18.00 Perfect Scotch Manhattan Dry and sweet Vermouth, Angostura bitter and Scotch Whisky Sazerac €18.00 Oldest known cocktail from New Orleans Cube of sugar, Peychaud bitter, rye Whiskey, Absinthe, splash of soda water Mint Julep €17.00 South Carolina, introduced at The Round Robin Bar at the Willard Hotel Washington DC by the senator Henry Clay of Kentucky Refined sugar, fresh mint, Bourbon on crashed ice Whiskey Sour €17.00 Lemon juice, refined sugar, rye Whiskey, a hint of pasteurized egg white THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL SOME UNFORGETTABLE CLASSICS B&B €17.00 Brandy and Bénédictine Stinger €17.00 Brandy and Crème de Menthe white Alexander €17.00 Brandy, Crème de Cacao brown, fresh cream Grasshopper
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