Fresh from his stint as head bartender at Charles H. at the Four Seasons Hotel Seoul, Lorenzo Antinori has recently arrived in Hong Kong. As the new Beverage Ambassador of Four Seasons Hotel and Resorts, he’ll be overseeing the brand’s bars and beverage operations.
His first order of business? Revamping Caprice Bar’s offerings and overseeing the extensive makeover of Blue Bar at the Four Seasons Hotel Hong Kong. Gayatri Bhaumik talks to him about bartending, cocktails, and his new city.
You started out studying law in Rome. How did you make the jump to bars and cocktails?
I’ve always loved to engage and entertain, ever since I was a kid. So I think law probably wasn’t really the right direction! When I realised this, I thought that the best profession would be one that allowed me to be surrounded by people, entertaining them and making them feel good. The bar scene was where I belonged.
I started working in some of the world’s most famous bars, including The Savoy’s American Bar and the Dandelyan in London. I moved right into hotel bars; they carry a magic aura with them.
You’ve worked at some of the most legendary and innovative bars in the world, including London’s Dandelyan Bar and The Savoy’s American Bar & Beaufort Bar. What did you learn from these experiences?
London was my “school.” It was here that I shaped myself as a professional and came to understand that hospitality and F&B were going to be my career. At the Savoy, I learnt the meaning of service and realised the importance of discipline, in both cocktail-making and guest relationships. Dandelyan was mainly about understanding how to develop the creative process, always questioning the why behind creating a drink.
What’s your process for creating a cocktail?
I like to create a story behind each drink. The storytelling element is what helps me connect with guests. Once I find the story, it’s about putting together flavours by choosing the right technique. I deliver accessible cocktails for all guests, but at the same time, creations that trigger their curiosity.
Do you have a favourite spirit to work with?
It depends on the drink I’m making. These days, I am interested in agave spirits and all their varieties. It is fascinating how the definition of terroir, which is found in wine, can be applied to spirits as well.
What trends are you seeing with bars in Asia at the moment?
Regional and local ingredients, and the desperate need to constantly surprise guests with peculiar ingredients or menu wording.
You’re new to Hong Kong, but have you found any new favourite bars in the city?
My first pick is COA, a bar specialised in agave spirits such as tequila and mezcal. The bartender and owner, Jay Kahn, is a master of hospitality and a very creative bartender. Must-try cocktails are The Paloma, a combination of Blanco Tequila, Grapefruit soda and worm salt, or the Decaf Mezcal Negroni.
Stockton, a hidden whiskey bar in Central, is my second choice. The bar pays tribute to writer Hunter S. Thompson. It has a great vibe and gets really busy during the weekend, yet still manages to deliver great cocktails. The team is very friendly and always makes me feel at home.
Your first project is revamping Caprice Bar and bringing it back to its French heritage. What can we expect to see on the menu?
We always try to connect what we do with our playground and the context in which we find ourselves. That said, whatever we do needs to make sense for where we’re doing it. Caprice Bar, for example, is the sister establishment of the three Michelin star French restaurant Caprice, which has always been known for its wine and cheese; we’ll therefore be celebrating French produce and its tradition. Every guest will be welcomed with a complimentary glass of French cider from Eric Bordelet, to set the tone of the evening.
I’ll be paying tribute to French heritage and the country’s fascinating regional variations with my cocktail list, which I’ve streamlined to a selection of four cocktails and two non-alcoholic drinks. The cocktails will take guests on a journey through France, exploring classic flavours and history and showcasing the best produce in the provinces.
I’ll also be offering the first selection of vintage French spirits from the 60s, 70s and 80s, giving guests the first opportunity to taste these unique liquids in Hong Kong. I think it’s a true demonstration of Caprice Bar’s authenticity.
In terms of wine, our selection will be very flexible, with frequent changes and a focus on new French producers. Once a month we’ll open a very special bottle and give guests the opportunity to try that wine by the glass.
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