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Published on : Wednesday, October 19, 2016
On the hunt for the perfect shaken martini, the after-work crowd in Central knows to look no further than the Blue Bar at Four Seasons Hotel Hong Kong. Starting this October, Four Seasons invites these cocktail aficionados to broaden their drink repertoire with “Blue Remix,” a series of Blue Bar takeovers featuring some of the most celebrated mixologists working the bar today.
To kick off the series, Four Seasons invites guests to journey around the world and back in time with Bar Manager Philip Bischoff and Manhattan at Regent Singapore (A Four Seasons Hotel). Named to the list of World’s Best Bars by Drinks International and a Top International Bar in the World by Tales of the Cocktail, Manhattan transports guests to a time of New York sophistication and the Golden Era of cocktails. Capturing the spirit of late 19th century New York, Manhattan celebrates meticulously crafted cocktails with handmade ingredients, creating modern classics and reviving lost recipes.
In residence at Blue Bar from October 20 to 22, 2016, Bischoff will be mixing up some of Manhattan’s signature cocktails. Mad Dog, Paper Fox and other tipples will be shaken and stirred to sate the thirst of martini-loving patrons, alongside New York themed bites from Executive Chef Andrea Accordi.
Manhattan consists of diverse neighbourhoods, each with its own unique history and identity. Philip Bischoff, Bar Manager of Manhattan at Regent Singapore (A Four Seasons Hotel), concocted drinks with these distinct neighbourhoods in mind, allowing guests to experience New York’s eclectic personality through their palate. Bischoff brings a total of six cocktails to Blue Bar. Guests can pull up a chair and take a virtual tour of Manhattan – in a glass.
Taste of Manhattan
Seeking inspiration from these bound-breaking cocktails, Four Seasons Hotel Hong Kong Executive Chef Andrea Accordi has created an irresistible menu of bar bites ideal of soaking up a round or two of bevvies. Guests can look forward to such inspired creations as crispy bacon waffle with aged blue cheese; fried green tomatoes with braised oxtail, lime, foie gras and whiskey dip; corn wagyu burger with corn salsa, nicasio, and mizuna; king crab tortilla cone with spicy avocado, green apple and pickled salmon roe; street style hot dogs, red onion jam, honey mustard, white cheddar, home made fruit ketchup; and akami tuna mini tacos, sorrel, guacamole, lemon-yuzu jam, sour cream.
Source:- Four Seasons Hotel & Resort