The thread that runs through all these spaces is a dedication to making guests feel relaxed and taken care of.
A Perfect Mix
The hotel’s renewed Spanish Colonial style inspired both the look and the menu at Bar Figueroa, the grand lobby lounge. Here, Zaric came up with a series of elevated gin and tonics, or gintónicos (the preferred drink of Madrileños), made with house-infused gins and high-quality tonic waters. "Spain in the largest consumer of gin and tonics per capita, and I think it’s because it pairs so well with their pinchos and tapas," says Zaric. "It's a long refreshing drink—fizzy, botanical, and a little bit tart." One of the six options, called Ford’s, is made with British Fords gin infused with grapefruit peel, pink peppercorns, and lemongrass, paired with East Imperial yuzu tonic. A similar selection is offered at Breva, where chef Casey Lane serves Basque specialties like squid a la plancha. At Veranda, the breezy poolside restaurant, casual Mediterranean dishes go hand in hand with a menu of amaris and aperitivos like the Milano Torino, made with Campari, Martini Rossi vermouth, and seltzer. Then there’s Rick’s, a tropical themed bar serving, among others, an authentic Cuban mojito, packed with fresh mint and topped with Angostura bitters. The thread that runs through all these spaces is a dedication to making guests feel relaxed and taken care of.
“There’s a culture of one-upmanship right now in the bar world,” says Zaric. “But not everyone understands what brings guests back, and it's not just the drinks, it’s also the attitude that being of service is a privilege.”
To learn more about Hotel Figueroa or the hotel's cocktail program, please contact the concierge upon making a reservation.