If you’re looking for an excuse for an intimate nightcap, Caprice Bar at Four Seasons Hotel Hong Kong has launched Terroir Volume Two, it’s new cocktail menu, which whisks sippers on a sensory exploration of France.
There are cocktail bars and there are cocktail bars. Caprice is the latter, a superbly intimate boudoir where the finest spirits are given the respect they deserve and where the libations tell a story of providence and heritage. This pint-sized enclave has now launched Terroir Volume Two, its new cocktail menu, a list of ten distinctive elixirs, each inspired by one of six French regions, all the way from the mystical Outre-mer to the historical Limoges.
The creation of Caprice Bar manager Anyss Saintilan, the new menu spotlights not only well-known produce but also the lesser-recognised aspects of French culture and tradition as it delves deep into the richness of the country’s produce and cultural heritage.
The journey embarks with a dive into the tantalising flavours of the Caribbean and the Indian Ocean, where French protectorates remain today, illustrating a blend of local ingredients that pay homage to France’s island jewels.
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Try the La Vanille Bleue, an exquisite blend of tequila sour accentuated by smoky blue vanilla grown in Réunion’s volcanic soil, adorned with lime and verjus; or the Sunny Lychee, with Martinique’s Rum HSE, ginger and lychee, offering a fresh perspective with Asian allure on the classic Daiquiri.
The Terroir Volume Two adventure continues in the renowned Cognac region, where La Banane presents a unique banana-infused-Godet Antarctica ‘white cognac’, with the complexity of the concoction enriched by roasted star anise and celery bitters; while the refreshing Rose Pamplemousse combines Pineau Rosé (a French aperitif made from lightly fermented grape juice fortified with cognac), plum kernel spirits, and grapefruit soda.
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An ode to Brittany, Old Caramel is a twist on the classic Old Fashioned crafted with Bullet Rye whiskey and salted caramel and complemented by a salty rim.
Perfect for a little IG indulgence, two new additions are served in bespoke containers designed by Italian 3D printing innovator 3D VAULT; Coconut and Chardonnay is a rift on the Negroni made with Chardonnay grape-distilled Djinn gin and topped with coconut-washed Campari, while Grain de Café is a winter-inspired Milk Punch combining cognac, coffee liqueur, amaretto foam, and cold brew.
The menu culminates in Three Musketeers, a martini flight that brings a piece of Provence to the palate. The Lemon Martini is a dry gin based classic with a lemony twist offering a crisp and citrus elegance; while the Olive Martini, a clarified Dirty Gin Martini, delivers a subtle savoury depth; and the Onion Martini, featuring vodka and repurposed caramelised onions from Caprice’s kitchen’s to ensure no flavour is wasted.
Finally Anyss presents two finale cocktails: The Monk’s Highball combines the herbaceous mystery of Gauloise – a liqueur crafted by monks – with armagnac and house-made carbonated marjoram water, while It’s Thyme! is a smoky mezcal mule elevated with thyme-infused agave syrup and a kombucha specially concocted for Caprice Bar.
For more Wines & Spirits inspiration click here.
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