Caprice Bar at Four Seasons Hotel Hong Kong Unveils "Terroir Volume Two," A Cocktail Odyssey Through France's Rich Terrains

Caprice Bar at Four Seasons Hotel Hong Kong announces the arrival of Terroir Volume Two, a remarkable cocktail menu designed to guide patrons on a sensory exploration across France. Building on the celebrated success of its inaugural edition, this collection features 10 distinctive cocktails, each inspired by six diverse French regions, all the way from the mystical Outre-mer to the historical Limoges. Anyss Saintilan, Caprice Bar Manager, masterfully presents a variety of French terroirs, spotlighting not only well-known produce but also the lesser-recognised aspects of French culture and tradition through this immersive menu.

"Following the warm reception of Terroir Volume One, which we introduced during the pandemic to transport the essence of France to our guests, Terroir Volume Two aims to delve deeper into the richness of French produce and cultural heritage," Anyss shares. "This menu is a narrative, celebrating the regions that inspired us, and marrying our hallmark innovation with intriguing elements."

An Entrancing Beginning: Excursions to the Outre-mer

The journey embarks with a dive into the tantalizing flavours of the Caribbean and the Indian Ocean, showcasing a blend of local ingredients that pay homage to France's island jewels. Highlights include La Vanille Bleue, an exquisite cocktail featuring Tequila Sour accentuated by smoky blue vanilla grown from La Réunion Island's volcanic soil, adorned with lime and verjus; and Sunny Lychee, a delightful concoction of Martinique's Rum HSE with ginger and lychee, offering a fresh perspective with Asian allure on the classic Daiquiri.

A Sophisticated Detour to Cognac

The adventure continues to the renowned Cognac region, where La Banane presents a unique banana-infused-Antarctica white cognac, with the complexity of the concoction enriched by roasted star anise and celery bitters; while Rose Pamplemousse serves as a refreshing prelude to any meal, featuring Pineau Rosé (a French aperitive made from lightly fermented grape juice fortified with cognac), plum kernel spirits, and grapefruit soda in a mesmerizing pink hue.

Celebrating Brittany's Salty-Sweet Traditions

The narrative then transports guests to Brittany, celebrating its culinary heritage with Old Caramel, a twist on the classic Old Fashioned. This potent, dessert-like drink is crafted with Bullet Rye whiskey and salted caramel, perfectly complemented by a salty rim that nods to Brittany's storied love for salt.

Eastern Territories: A Blend of Innovation and Tradition

Venturing east, two cocktails served in Insta-worthy bespoke containers designed by Italian 3D printing innovator 3D VAULT await. Coconut and Chardonnay, a delightful gin-based Negroni made with Chardonnay grape-distilled Djinn gin and topped with the fruity flair from coconut-washed Campari, alongside Grain de Café, a winter-inspired Milk Punch combining cognac, coffee liqueur, amaretto foam, and cold brew.

A Tribute to the South: The Essence in a Martini Flight

The menu culminates in Three Musketeers — a Martini Flight that brings a piece of Provence to the palate. Starting with the Lemon Martini, a dry gin base with a lemony twist, offers a crisp and citrus elegance; the olive martini, a clarified Dirty Gin Martini, delivers a subtle savoury depth; and the Onion Martini, featuring vodka and repurposed caramelized onions from Caprice Kitchen's onion soup to ensure no flavour is wasted, highlighting the Hotel’s commitment to sustainability. This trio embodies eco-conscious innovation, with each martini being distinct yet inseparable.

Homeward Bound: A Nostalgic Return to Central France

As the journey across France comes to an end, Anyss wraps up in the Centre region, specifically in Limoges, where he was raised. He 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, creating a rich tapestry of herbal, sweet, and savoury notes; lastly, It's Thyme! signifies it's time to conclude. This smoky Mezcal Mule is elevated with thyme-infused agave syrup and a kombucha specially concocted for Caprice Bar, offering a vibrant yet contrasting interplay of smoky and refreshing flavours.

The cocktail collection from Terroir Volume Two is now being served at Caprice Bar, Four Seasons Hotel Hong Kong, inviting guests to embark on this captivating French journey at HKD 220 per cocktail (subject to 10 percent service charge).