Four Seasons Hotels and Resorts is launching Bubbly, the second theme celebrated through Cocktail Quarterly, a year-long global initiative that devotes attention to one cocktail trend, seasonal ingredient or technique every three months, which began with Old Fashioned creations this past summer. From champagne to sparkling wine and beer, expert in-house mixologists from Four Seasons properties worldwide are infusing their own individual inspiration and ingredients to fashion intriguing fizzy creations that reflect local and cultural twists on the classic.
By incorporating a wide array of flavours, styles and techniques, passionate mixologists from participating Four Seasons hotels and resorts have crafted a range of Bubbly cocktails for the upcoming holiday season. Examples include:
- Bathtime & Bubbles at Four Seasons Resort Scottsdale at Troon North – Crafted to highlight the crisp profile of champagne and amplified by the aromatherapy created from bath salts, the team in Scottsdale has utilised seasonal ingredients such as elderflower, ginger and pomegranate to create a cocktail guests can enjoy in the privacy of their guest room bath.
- Island Spice Cocktail at Four Seasons Resort Mauritius at Anahita – Infused with fresh spices including cardamom and thyme, this Bubbly cocktail is inspired by local cuisine and incorporates the local Green Island Gold Rum. The addition of cinnamon, a popular ingredient in Mauritian cuisine, lends a sweet-spicy flavour to the drink.
- Via Veneto at Four Seasons Hotel Firenze – A riff off of the famous Italian movie La Dolce Vita, this cocktail was given its name to celebrate “the good life.” The intense character of elderflower liqueur is enhanced by sparkling prosecco, emphasising the Mediterranean scents of wild berries, strawberries and mint leaves.
- Siam Collins at Four Seasons Hotel Hong Kong – The refreshing combination of lime leaf, yuzu and chilled prosecco along with the fiery infusion of red chile in this cocktail draws its inspiration from the aromas of summertime trips to Thailand. As a herb-based drink, gin was added to complement the recipe, since the spirit largely derives its flavours from botanicals.