Best Hotel Bars

Hotel bars aren't just for the guests anymore, they are becoming cocktail destinations in their own right.—Nick Pandolfi
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Grant Grill Lounge, at the US Grant Hotel, San Diego

The Grant Grill Lounge’s Jeff Josenhans borrows techniques from distillers, winemakers and brewmasters for his thoughtful, time-consuming drinks. His Manhattan is aged in an oak whiskey barrel for 100 days, while his carbonated, hoppy-tasting Mule in a Bottle is prepared with bottle-fermentation techniques typically used to make Champagne and beer.

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