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Dramatic Victorian/Gothic structures, gleaming wood panels and a giant ticking clock are reminders that this grand room once served as a busy ticketing hall, although today’s ladies and gents come
to sip lost recipes and modern, experimental tipples at a pale, marble-topped bar. Try soyeur au Champagne (cider brandy, orange and cherry liqueur, vanilla ice cream and fizz) – once served at
grand banquets in the hotel, but now a nostalgic foil to thirst quenchers such as an old fashioned or a classic gin martini. Otherwise, slick-haired, cool-as-ice bartenders wax creative about
absinthe mixtures and interesting punches served in hand-made copper bowls. Pigs in blankets and haggis bonbons provide the ballast for an evening of full-force pleasure.
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