Lorenzo Antinori’s new creations pay homage to seasonality with revamped classics and new libations to love
Autumn has descended and, given the change in seasonal produce, Caprice Bar at Four Seasons Hong Kong has revamped its signature cocktail menu. Titled ‘Saisons’, or seasons in French, the new libations are designed and crafted by the hotel cocktail bar’s beverage manager Lorenzo Antinori, adding a spark to the autumn and winter seasons.
The new Saisons cocktail menu is the second edition since its inaugural summer launch. Set to change every four months in relation to the seasonality of ingredients, the cocktail menu is presented in the form of a calendar with the names of each cocktail listed on a sliding stick panel—hiding behind each wooden stick is a list of ingredients featured in each cocktail. The array of cocktails are listed from lightest to strongest by alcohol content and the complexity of their flavour profile.
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The new selection of cocktails showcases produce at their peak harvest during autumn and winter. Antinori has renewed the Fig Leaf, a best-selling cocktail from his previous Summer Saisons menu. The new Fig leaf cocktail is a twist on the gin sour, where Australian gin Never Never Triple Juniper is mixed with Mastiha liqueur, lemon juice, and honey infused with local fig leaves.
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