In the early 20th century, the hotel bar was the centre of the sipping universe. But as the 21st century approached, it became a jaded concept, under-loved and ubiquitous in its hotel-bar beige, with a clientele to match. During the past decade, however, the hotel bar has enjoyed a righteous renaissance. A pioneering generation of bar professionals have identified a huge open goal in this space and their revolutionary approach to drinks menus is helping put the hip back into hotel bars.

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