Le Bar des Bergues at Four Seasons Hotel des Bergues Geneva Unveils New and Innovative Cocktail Menu

Le Bar des Bergues at Four Seasons Hotel des Bergues Geneva is now offering a more refined and modern menu features creative cocktails with surprising pairings.

The bar's innovative and passionate bartender Sophie Larrouture and her team have created unexpected and totally unusual pairings such as:

• Grapefruit and whiskey
• Coriander, sake, sesame and Champagne
• Mezcal, pear and rocket
• Grapefruit and coriander
• Vodka, pear and kiwi
• Gin, shiso, Campari and sesame oil

Sophie and her team at the Bar des Bergues have had the audacity to infuse in this brand new menu with trendy products such as mezcal and pisco but also plants such as rocket, coriander or shiso.

She also knew how to use all her knowledge and her mastery of the techniques of the best mixologists. Fat wash, for example, infuses an alcohol with a fatty substance, so the Negroni can be infused with sesame oil or the White Martini can be infused with rosemary. There are so many innovations and inventiveness in the service of taste.

In addition, each day a new lemonade is to be enjoyed on the terrace of the bar, a delight for the palate, eyes and well-being.

Finally, to extend the experience of the restaurants Il Lago and Izumi, Le Bar des Bergues offers cocktails imagined from products that recall the flavours of each kitchen.