Floral, Fruity and Refined

David English

Say the word at Powder Room, a speakeasy cocktail bar, and discover The Hotel California, a study in balance, delivering a bright, evolving beverage that unfolds in layers without ever feeling heavy.

A clean blanco tequila sets the tone, giving the drink structure while allowing the supporting elements to come through clearly. A strawberry-jasmine syrup introduces a soft, tea-like fruit note, more perfumed than sweet. Cocchi Americano extends the profile with quinine bitterness and subtle earthiness, while malic acid and a touch of saline bring lift and definition. The finishing element, a strawberry-jasmine Aperol foam, shifts the aromatic experience, leading with notes of citrus and bitter orange.

“The Hotel California is about controlled layering more than anything else,” says David English, general manager. “Overall, it drinks light, but it’s actually pretty structured: bright, floral, slightly bitter, with a clean finish.” That balance is what sets it apart. “There’s nothing in it that scares off a guest, but the way it’s built is pretty intentional. A lot of cocktails either lean too sweet when they go fruit-forward or too perfumed when they go floral. This one threads that needle.” The drink has proven to be a quiet over-performer, winning guests over with its flavor profile. “Restraint made the drink better,” English adds.

Read more Best of Flavor 2026