Top 50 Cocktail Bars


The American Bar

Auchterarder, Kinross-shire

The American Bar describes itself as “a properly grown-up place to toast good spirits and good company.”

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The American Bar describes itself as “a properly grown-up place to toast good spirits and good company.”

The award-winning bar, which is situated at one of the worlds’ most iconic luxury resorts at Gleneagles, is smart and glamorous and expects its clients to be dressed to impress.

Inspired by the decadence and grandeur of the hotel’s beginnings in 1924 the bar is draped in opulent 1920-themed décor. 

The cocktails are equally glamorous with the creative mixologists serving signature drinks and vintage champagnes with some serious panache.

Head bartender is Emilio Giovanazzi, who honed his skills in Glasgow, learning his craft in numerous bars, nightclubs and fine dining restaurants.

Head of mixology at The American Bar is Michele Mariotti, who previously worked at London’s The Savoy and Singapore's Mandarin Oriental.

For a truly indulgent cocktail collection at the American Bar, Giovanazzi and his team dress their finest, perfect their dance routines and cast themselves back to the 1920s.

“The best cocktails always start with a high-quality spirit base. The flavours you add should not mask this base but enhance it, giving the drink another layer and bringing out the natural notes of the spirit,” Giovanazzi advises on The Gleneagles website.  

The American Bar menu at Gleneagles is a nod towards the popularity of the 1920s pocket encyclopedias or Observer books.

The new look menu “Book of Berries” is a homage to the botanicals found on the surrounding Perthshire hills and is made with ingredients from the Gleneagles estate.

Highlights include Blueberry, a vodka-based cocktail created using Gleneagles’ Garden Café blueberry muffins; Aubergine, which uses dried aubergine skins which are turned into powder and infused in Ketel One Vodka and cucumber, using the ends of the vegetable that are often discarded. The cucumber is fermented using cider yeast and turned into wine, which is added to Tanqueray No 10 and Jasmine liqueur.

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