Urban Four Seasons hotels are offering delicious and innovative cocktail concoctions in some of the world’s most vibrant destinations. What’s better, Four Seasons food and beverage experts around the world are taking food pairings to the next level, suggesting appetisers that complement distinctive cocktail ingredients, not the other way around. It’s time to enjoy a unique play on Latin-inspired drinks; fresh, natural and seasonal ingredients; and aromatic flavours that go beyond traditional bar spices. Four Seasons invites cocktail connoisseurs to embark on a mouth-watering tour with stops at some of the hottest urban summer destinations around the globe:
Chicago – Fountain Floats for Grown-Ups: As temperatures continue to heat up this summer, cool off inside the comfortable Seasons Lounge and Conservatory at Four Seasons Hotel Chicago, where mixologists add a scoop of nostalgia to some favourite cocktails. Be it the cranberry sorbet in the Cosmo Crush, mint ice cream in the Mojito Melt Away or Grand Marnier sorbet in the Poolside Margarita, these cool cocktails make for the perfect summer treat. Lounge Manager Jeffrey Alexander suggests pairing them with the famous Short-Rib Sliders accompanied by Horseradish Aioli and Vintage White Cheddar.
New York – The Big Blueberry: The Bar at Four Seasons Hotel New York tempts visitors and New Yorkers alike to take a break from the hot Manhattan streets with a Blueberry Lavender Mojito – an antioxidant twist on the famous Cuban cocktail. This scented infusion contains house-made lavender syrup, muddled blueberries and fresh lime. Bar Manager Shannon McCoy suggests paring it with the sharable Popcorn Rock Shrimp and Kaffir Lime Remoulade.
Miami – Mixing Cultures, Not Just Ingredients: Now that the caipirinha has become a staple on cocktail menus around the world, guests of Four Seasons Hotel Miami’s Bahía Bar and Lounge are ready for the Sakerinha. This trendy cocktail containing fresh muddled strawberries comes to Miami by way of São Paulo, home to the largest Japanese population outside Japan. São Paulo mixologists replaced the traditional cachaca in caipirinha with Japanese sake when preparing the Brazilian national drink. Director of Food and Beverage Outlets Koji Akaboshi suggests pairing this cross-cultural concoction with Crispy Beef Empanadas accompanied with Chimichurri.
Paris – Green Tea Aperitifs: In addition to the comforting aroma and flavour of green tea, some Asian cultures have depended on its medicinal benefits since ancient times. Now at Le Bar at Four Seasons Hotel George V Paris, this popular tea is the key ingredient in new summer Green Tea Cocktails, available in alcoholic, non-alcoholic and frozen form. Director of Food and Beverage François Regis Simon suggests pairing one with a dessert from their robust selection of pastries and sweets, also infused with a touch of green tea.
Milan – Bellinis in Season: With fresh peaches being a key ingredient to an authentic Bellini, summer is the perfect time to enjoy this classic Italian cocktail at Four Seasons Hotel Milano’s Il Foyer – while the fruit is in peak season. Topping the cocktail off with Prosecco, Bartender Claudio Petrucci suggests pairing this thirst-quenching beverage with Lightly Smoked Irish Salmon with Fennel and Orange Salad for the perfect summer cocktail experience.
Bangkok – Tom Yum Yummy: This summer, Aqua at Four Seasons Hotel Bangkok introduces a twist on the popular Thai Tom Yum Soup. By spicing a vodka martini with traditional Tom Yum Soup ingredients, the Tom Yum Martini was born. The unique combination of the classic vodka martini with the perfect amount of lime leaves, lemongrass, chilli and galangal is mouth-watering. Khun Sakdipat Milangso, Assistant Manager of Aqua, suggests pairing this flavourful drink with their famous Thai Satays, Chicken Wings with Spicy Dip and North Eastern Thai Sausage.
Los Angeles – Whisky and Spice: This summer, The Blvd at Beverly Wilshire, A Four Seasons Hotel, has stirred up a drink that’s not for the faint of heart – the Spice Market. Homemade syrup from the popular cardamom spice with a splash of lemon juice adds just the right amount of zest to 2 ounces of Jack Daniels whisky. The Blvd Manager Erissa Kido suggests pairing this bold concoction with the Yukon Potato and English Pea Samosas, served with curry aioli and green onion.
Tokyo – Edible Cocktails: To sip or to scoop, that is the question. This summer, ekki BAR & GRILL at Four Seasons Hotel Tokyo at Marunouchi is the first and only bar in Tokyo to introduce Spoon Cocktails – edible cocktails that look and taste delicious. Choose from the Matcha Brûlée, Peach Sangria and Inside-Out Gin Tonic. Restaurant Director Kenji Sato suggests pairing these textured cocktails with the assorted cheese plate and dried fruits – perfect for sharing.
Prague – Strawberry Basil Mania: New this summer at Allegro, Four Seasons Hotel Prague offers seasonal strawberry-inspired cocktails and desserts to satisfy the summer thirst and sweet tooth. The unique Basil Grande cocktail features a mix of muddled and shaken strawberries, fresh basil, strawberry purée and pepper for the perfect amount of spice. Michelin-starred Chef Andrea Accordi suggests pairing it with the Strawberry Gazpacho served with Warm Foie Gras and Smoked Eggplant Ice Cream.
Francesco Lafranconi, National Director of Mixology & Spirits Educator for Southern Wine & Spirits of America, Inc., helps bartenders at Four Seasons hotels and resorts around the world stay ahead of the curve when it comes to evolving consumer demands and techniques behind the bar. Listen to him discuss emerging mixology trends, his “purist” cocktail philosophy and how it is especially being brought to life this summer at Four Seasons.