The best bar in golf? Rooftop overlooking St. Andrews opens

Could this be the finest bar in golfing?

Rusacks St. Andrews Hotel

It is golf’s greatest ceremony of passage — a put the place reminiscences are immortalized, heroes are topped and legends are born. It is, of system, the 19th hole, in which beverages and laughs are shared just after a lengthy day on the backlinks. And as of final week, it now exists with a excellent perspective of golf’s other supreme rite of passage: the Previous Class at St. Andrews.

Consider the delight of a cold pint with a pristine perspective of Aged Tom Morris’ historic style and design, or an Aged Fashioned with the 700-yr-outdated Swilcan Bridge looming on the horizon. At the rooftop at Rusacks St. Andrews resort, the dream is real, no subject how at home it sounds tucked away in the glossy web pages of a travel catalog.

The rooftop bar and restaurant, named “18,” is golf’s newest (and most likely very best-located) 19th hole, total with gorgeous sights, luxurious fare from an award-successful chef, and yes, a comprehensive bar stocked with ample spirits and taps to correctly anoint the memories (or wash away the sorrows) from your spherical at the “Home of Golf.”

A close-up of a whiskey old fashioned cocktail

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Shaun Lewis

The bar was the headliner of a much larger venture to renovate Rusacks St. Andrews, which also extra 44 rooms as section of the task. The place spans some 3,000 sq. toes higher higher than the rolling fairways of the Previous Program, showcasing amazing views of a single of the greatest vistas in the golfing world — the famed 1st and 18th holes, including Swilcan Bridge. Out on the terrace, website visitors will come across placing mats and a a single-of-a-type look at of the system from up earlier mentioned and beyond, the famed West Sands Beach.

On the menu, golfers can find classic Scottish delicacies with a twist, many thanks to head chef Derek Johnstone’s proclivity for open up-flame cooking. Munch on pig head on toast, wood-fired leeks, and lamb rump or probably decide for uber-tender Aberdeen angus beef, which is dry-aged in-home for extra than a thirty day period. Not feeling up to a total meal? Flip to the following web site of the menu, wherever a dizzying array of pudding options are identified. For those stumbling in after an early tee time, the pre-fixe “afternoon tea menu” attributes 3 scaled-down classes and a option of glowing wine or champagne.

This view, but soon after 18 holes on the Outdated Course? It’s difficult to beat.

Rusacks St. Andrews Resort

As for beverages, the menu’s “Young Tom Morris” grabs instant consideration — a cocktail featuring Highland Park 12-yr scotch, strawberry, lemon, honey and champagne — but that is only the starting of the entertaining. 18’s sample cocktail menu currently spans 18 webpages, and features all the things from $5 pints to Hermitage La Chapelle Jaboulet, a 2006 varietal purple from the French Rhone Valley, for a shade around $300.

In all, the bar marks the hottest innovation around just one of golf’s certainly timeless locations, and the expansion of Graduate Hotels’ “Marine & Lawn” selection — a grouping of luxurious hotels located at some of golf’s most sought-right after places. For the relaxation of us? Very well, it’s maybe the finest place to celebrate one particular of the game’s most effective traditions … so extensive as you can snag a tee time in the initially area.

James Colgan Editor

James Colgan is an assistant editor at Golf, contributing stories for the web page and magazine on a broad variety of topics. He writes the Warm Mic, GOLF’s weekly media column, and utilizes his broadcast experience throughout the brand’s social media and online video platforms. A 2019 graduate of Syracuse College, James — and evidently, his golf activity — is however defrosting from 4 yrs in the snow, in the course of which time he slash his enamel at NFL Movies, CBS Information and Fox Sports. Prior to signing up for Golf, James was a caddie scholarship receiver (and astute looper) on Long Island, in which he is from.

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