The American Bar at Gleneagles has unveiled its new cocktail menu, Rose Compendium. Inspired by the Rose Annuals, the new menu comprises of 19 cocktails, divided by sections which focus on an ingredient from the family of flowering plants. 

The concept seeks to pay homage to the meticulous world of botanical taxonomy, reinterpreting classic ingredients with creative flair.

Led by Head of Bars at Gleneagles, Michele Mariotti, Rose Compendium showcases the bar’s appreciation for the past coupled with its reputation for cutting-edge drinks development and its ongoing commitment to environmental responsibility.

Taking centre stage of the menu is its signature cocktail, Barley, a bold reimagining of one of the most iconic Scotch whisky cocktails, Rob Roy. While Barley intentionally deviates from the rose family theme, it cleverly continues American Bar’s tradition of incorporating deliberate “mistakes” as a nod to the encyclopedic references that inspire their menus.

 This playful detail mirrors its previous award-winning Book of Berries menu, which dissected and explored the classic Martini with its Juniper cocktail, also presented as three iterations and technically not a berry. These details serve as elements of Gleneagles’ storytelling, focusing on a core idea to celebrate tradition and creativity in equal measure.

The Barley is presented in three styles: Sweet, Perfect, and Dry. This tribute was crafted in collaboration with the Glenturret Distillery. Each style spotlights the distinct characteristics of carefully selected malts, allowing the whisky to shine while the vermouth takes a subtle backseat.

Sweet highlights the rich, fruity notes of a 38-year-old Port Pipe malt, while Dry emphasises the fresh citrus and mineral qualities of a six-month-old spirit made from bright and grassy malted barley. Perfect strikes a harmonious balance with a 14-year-old American Oak Sherry Cask malt, offering fruitiness and bright citrus. This innovative approach celebrates the complexity and artistry of whisky in a way that honours both tradition and creativity

The menu highlights nine core ingredients of the rose family —apple, pear, quince, cherry, peach, plum, strawberry, blackberry, and almond—showcased in two iterations. One celebrates components from Gleneagles’ ecosystems, repurposing kitchen ingredients to minimise waste. The other is hyperlocal, using Scottish flora to craft a variety of rose-based ingredients made by suppliers such as Cairn o’ Mohr and Buck & Birch. 

The Apple section of the menu includes Blossom Breeze which blends a soda made from discarded cores and peels, with Hendrick’s Gin for a light, refreshing sip. Orchard Sap is a whisky-based creation, marrying The Macallan 12-Year-Old Double Cask with exceptional Apple Cider from Cairn o’ Mohr, offering the perfect balance of sweet and tart.

Michele says of the new release, “The Rose Compendium is a true labour of love, blending tradition, creativity, sustainability, and a deep respect for nature. Partnering with local producers has been such a rewarding experience, allowing us to support the incredible craftsmanship in our community while creating something truly special for guests.  I am incredibly proud of how this menu reflects Gleneagles’ commitment to eco-conscious practices whilst pushing the boundaries of what’s possible in the world of cocktails.”

Other notable cocktails include The Smoked Cherry, a modern twist on the classic Paloma and the Espresso Martini. The cocktail combines Casamigos Joven Mezcal, cherry syrup (made from unused cherry preserves sourced from the hotel’s bars), and sparkling mate for a refreshing and prolonged experience. Meanwhile, the Cherrywood features Talisker Port, Ruighe Whisky, espresso, and a cherry liqueur crafted by Wee Farm Distillery to Gleneagles specifications, ensuring the team has access to the best Scottish cherry flavours throughout the year. 

This attention to detail extends to the presentation. Cocktails showcasing Scottish partnerships are served in sleek glassware with understated yet striking garnishes, emphasising the quality and origin of the ingredients. Meanwhile, cocktails featuring rose family ingredients from the Gleneagles ecosystems, which have been preserved and transformed by the American Bar team, are presented in painted glassware, hand decorated by the bar team.

This level of obsessive specificity extends to the menu itself: a Quinell Nubuk book designed to echo a botanist’s journal, which they would have spent hours pouring over in their potting sheds. Wrapped in a clay-coloured cover and offering a detailed approach, the menu guides guests through each drink with the story of the ingredients, hand-annotated notes, the techniques used, illustrations, glassware details and an extensive glossary to explain any complex or unusual terms.

Guests are invited to enter the luxurious elegance of Gleneagles’ American Bar to find an unforgettable experience. With walls adorned in Scottish heather-dyed cashmere to match the landscape, restored lilac marble fireplaces, and vintage glass lighting, the bar’s timeless charm and exquisite attention to detail perfectly complement its imaginative, expertly crafted drinks menu. 

While the bar may be opulent, the style of cocktails found at The American Bar is far more grounded – in fact, The Rose Compendium takes direct inspiration from age-old potting sheds, orchards and the lush Ochil Hills that surround Gleneagles.