Bartenders from Four Seasons Hotels and Resorts in Asia Pacific have created limited-time cocktail menu Poured by Four Seasons celebrating six newly launched bars at Four Seasons.
The new Poured by Four Seasons cocktail menu will be presented at five Four Seasons locations – Hong Kong, Kuala Lumpur, Seoul, Singapore, Tokyo – and includes cocktails from all of Four Seasons’ bars on Asia’s 50 Best Bars list.
The latest Asia’s 50 Best Bars 2021 announcement saw Charles H. at Four Seasons Hotel Seoul, Bar Trigona at Four Seasons Hotel Kuala Lumpur, and Caprice Bar at Four Seasons Hotel Hong Kong make the coveted list and marks the highest positions that the bars have ever achieved.
The new cocktails include the Earl Grey Gimlette by Keith Motsi, head bartender at Charles H., which reimagines the classic tea flavour and explores the age-old debate of how one should consume the tea – with or without milk? In this gimlet creation, Motsi adds an unconventional element in the form of a milk pearl and Solomon’s Cordial, adding a traditional Korean flavour of cacao.
At Bar Trigona, head bartender Shadrach “Shawn” Shan has created the Trigona Old Fashioned, which shines with the distinctive taste of Trigona honey, sourced in small batches from an organic farm in Negeri Sembilan, Malaysia, giving this old favourite a buzz-worthy new spin.
Lorenzo Antinori, Beverage Manager at Four Seasons Hotel Hong Kong and Beverage Ambassador for Four Seasons Hotels and Resorts, Asia Pacific (below), has created the Da Hong Pao Sour, in which the ubiquitous oolong tea found in local Hong Kong tea houses and an eco-friendly French vodka come together in this eat-meets-west cocktail.
Philip Bischoff, Beverage Manager at Four Seasons Hotel Bangkok at Chao Phraya River and Beverage Ambassador for Four Seasons Hotels and Resorts, Asia Pacific, has crafted Evita, which combines the classic style of a Negroni with the DNA of a sour to create a cocktail that exudes the passion of Buenos Aires, with each sip reminiscent of the glamour and lively energy of BKK Social Club at the newest hotel in Four Seasons Asia Pacific portfolio.
From one of the most recent new launches at Four Seasons in Tokyo comes Champagne Poiré by VIRTÙ head bartender Joshua Perez, which draws inspiration from a French-inspired winter dessert that Perez tasted in Japan’s Niseko on a snowy winter’s day. The cocktail reflects VIRTÙ’s Paris-meets-Tokyo concept and is created with two Japanese spirits and two French spirits.
Finally, Gabriel Carlos, bar manager at One-Ninty Bar at Four Seasons Hotel Singapore has created Vanda, a drink inspired by Singapore’s national flower, the Vanda Miss Joaquim, and which embodies the multi-threaded tapestry of Singapore with its confluence of elegant and intriguing flavours
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