100 Mile Cocktails: Global Recipes, Local Ingredients

May 23, 2013 in News


Drink Local: 100 Mile Cocktails From Four Seasons
How do you like your cocktail: Shaken or Stirred? Sweet or Savoury? With our new collection of cool drinks from around the world, you can have it both ways. And better yet, all Four Seasons 100 Mile Cocktail recipes boast 100% local ingredients — talk about farm-to-glass imbibing!

Yes, we’ve gone global with our love of locally sourced summer beverages and our mixologists across six continents have risen to the challenge, crafting cocktails with ingredients and spirits found within 100 miles (or 160 kilometres) of each Four Seasons Hotel or Resort.

Four Seasons Hotel Houston got into the “spirit” of things with its 100 Mile Dash, a concoction that combines small-batch DASH vodka with a splash of Texas grapefruit juice and muddled rosemary. The new Four Seasons Safari Lodge Serengeti serves up pumpkin purée with konyagi, a sugarcane-based liquor, in its rich Smashing Pumpkins. Four Seasons Hotel Hampshire’s TwentyTwo (so named for the distance to the Bombay Sapphire gin distillery) gets a hint of sweetness from estate-harvested honey and hand-picked elderflowers.

100 Mile Cocktail - Four Seasons Hampshire

Of course, we’ve got non-alcoholic options as well, from the tropical 0 Mile Mocktail (guava, fresh coconut water and ginger) at Four Seasons Resort Maldives as Landaa Giraavaru to the minty-coconutty Fayrouz Non-Alcoholic Cocktail from Four Seasons Resort Sharm El Sheikh.

And that’s just a small sampling of what you could be sipping. So don’t miss our 100 Mile Cocktails Recipe File to try them all — and share your results with us at #fstaste.

“Four Seasons is privileged to have access to top-quality local ingredients, many of which grow literally outside our doors,” says Guy Rigby, Vice President of Food and Beverage for the Americas. “Through the 100 Mile Cocktail program, our mixologists are not just delivering an inventive cocktail experience for our guests; they’re also engaging and supporting their communities. For us, it’s a clear win-win.”



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