The idea of drinking in a hotel bar usually offers little allure or promise of good cocktails. One great exception is the Burritt Room at the Crescent Hotel, which serves up reinvented seasonal and classic cocktails ($10-$12) in a dark-brick and exposed-wood-beam room. Bar manager Kevin Diedrich's original creations are the best bet, like the Kerouac (tequila, Aperol, grapefruit juice, Cointreau, lemon juice, and agave nectar) or the lighter Flying Horseman (Chardonnay, dry vermouth, Bénédictine, lemon, grapefruit, and Peychaud's bitters). Larger groups may do well with the Baile House Punch ($48: cachaça, cognac, maraschino, apricot liqueur, green tea, lemongrass syrup, lime juice) and the Punch Drunk Love ($48: rum, calvados, St. Germain, lemon juice, orgeat, sparkling wine), which serve four to six. No-cover music on the weekends provides more reason to dance all night and get a room.
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