Published on : Tuesday, November 8, 2016
Four Seasons Hotels and Resorts launches the latest chapter in the brand’s Cocktail Quarterly series with Barrel Aged Cocktails, featuring Bulleit Bourbon, running now until February 7, 2017.
Participating Four Seasons bartenders and mixologists combine the freshest ingredients of the season with house-made tonics, local spices and Bulleit Bourbon before barrel-ageing the mixture, which adds complexity and depth to an already flavourful blend.
The Cocktail Quarterly series devotes attention to one cocktail trend, technique or seasonal ingredient each quarter. Participating Four Seasons properties in the Americas create one cocktail that speaks to each theme while infusing their own individual inspiration and ingredients.
Started in the summer of 2015, the series now adds the Barrel Aged Cocktail to a list of creative libations featured throughout the initiative, including floral-inspired spring cocktails, tea and coffee cocktails, bubbly beverages, and riffs on the Old Fashioned, as well as the Margarita.
Inspired by the locale and the season, here is a sample of the unique cocktails on offer:
Whiskey Gulch at Four Seasons Hotel Silicon Valley at East Palo Alto: Playing off the one-time moniker of the land nearby, this beautifully blended cocktail, with its classic fall flavours of torched orange and cinnamon, is reminiscent of a grittier time in American history, mirroring the bygone days of Whiskey Gulch in East Palo Alto.
Bulleit & Sand at Four Seasons Hotel Austin: With its bold red colour, fragrant citrus aroma and a sizzling spark as its orange peel garnish is ignited by the bartender, the Bulleit & Sand is the perfect antidote to the chilly autumn season.
Alpine Old Fashioned at Four Seasons Resort and Residences Jackson Hole: Friends and family gathering around the fire, snow covered mountains, coming off the slopes wind-bitten and cold, and ready for this warming drink: the winter holiday nostalgia-inspired Alpine Old Fashioned. Bulleit Bourbon is infused with rosemary and barrel aged for four to six weeks, allowing the aromas of peppermint and pine to complement the hints of chocolate and orange.
Bulleit Apple Pie at Four Seasons Hotel New York: This tasty concoction is inspired by the classic ingredients of fall in NYC: apples, cinnamon and nutmeg, which pair wonderfully with brown spirits. The barrel ageing process not only softens harsh edges, but also adds layers of flavour and complexity to the drink.
For additional details on the Cocktail Quarterly initiative including recipes, tips and inspiration from Four Seasonsmixologists worldwide, follow the #CocktailQuarterly hashtag on Facebook, Instagram and Twitter.
Source:- Four Seasons Hotel & Resort
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