Caprice Bar at Four Seasons Hotel Hong Kong Presents "Elements," A Sensory Journey Through Texture and Nature

Caprice Bar at Four Seasons Hotel Hong Kong invites guests to embark on an extraordinary sensory expedition with its newly launched cocktail menu, Elements. This innovative collection features nine meticulously crafted cocktails, each inspired by fundamental elements and textures found in nature, offering patrons an immersive experience that transcends the ordinary.

Bar Manager Anyss Saintilan continues to push creative boundaries while maintaining the sophisticated elegance that Caprice Bar is renowned for. The Elements menu presents a thoughtful exploration of nature's building blocks transformed into complex, layered libations that stimulate both the palate and imagination.

"For this menu, I challenged myself to capture each element or texture in liquid form," explains Saintilan. "After extensive brainstorming, we've created nine distinct cocktails that progressively increase in flavour intensity in our interactive menu presentation."

What makes the Elements truly unique is its ground-breaking physical menu presentation—individual boxes that guests can experience: "Each element is displayed in its own box that guests can open and explore. It's designed to be tactile and eye-catching, allowing guests to play with the menu and capture memorable moments."

A Journey Through Textural Elements

1. Flower - The menu begins with Flower, an aperitif-style creation inspired by Chef Guillaume Galliot's culinary use of saffron. This elegant twist on the classic Americano cocktail blends Campari, Mancino Rosso vermouth, and house-made carbonated saffron water, resulting in a refreshing, Negroni-like experience that's deliberately lighter and perfect before dinner.

2. Cotton - The second offering brilliantly merges two classic cocktails—the Grasshopper and Ramos Gin Fizz—to create a textural masterpiece. This after-dinner delight features mint liqueur from Alsace, cream, cacao, and vodka, topped with soda water to create a pillowy, cotton-like texture, and finished with mint powder.

3. Water - For an unexpected flavour journey, Water surprises with its champagne base enhanced by oyster leaf and elderflower, creating a refreshing drink that remarkably evokes mango notes despite containing no tropical fruit—a testament to Saintilan's creative approach and connection to Caprice restaurant's oyster offerings.

4. Leaf - Moving to slightly more pronounced flavours, Leaf showcases the aromatic pandan leaf in a highball-style cocktail. Botanist gin infused with coconut oil forms the base, complemented by celery, lime, sugar, and a touch of absinthe for an herbaceous, refreshing experience with a more pronounced spirit presence.

5. Leather - Leather reinterprets the New York Sour with smoky Kanosuke Japanese whisky, lemon juice, sugar, and egg white, topped with Bordeaux wine infused with vanilla. The presentation includes a house-made fruit leather garnish crafted from black currant, emphasizing the textural theme.

6. Fire - The menu heats up with Fire, a theatrical rum-based creation inspired by Saintilan's wife's hearty banana chocolate cake. Eminente Cuban rum infused with real banana and chocolate is dramatically flambéed tableside over caramelized banana, creating both visual spectacle and rich flavour.

7. Feather - In the final row of more spirited offerings, Feather pays homage to southwestern France's culinary heritage. Duck fat-washed Armagnac is combined with Sauternes wine and aged XO Armagnac, creating a powerful yet elegant tribute to the foie gras region that evokes the character of prestigious Château d'Yquem, with Caprice reigning as its most celebrated ambassador across the globe.

8. Wood - Wood offers an evolving experience centred around cognac and sandalwood. The spirits are aged in a barrel with burned sandalwood, allowing the cocktail to transform throughout the year. When served, sandalwood smoke bubbles float atop the glass, bursting upon touch to release aromatic notes.

9. Air - The journey concludes with Air, a seasonal white Negroni featuring cucumber-infused gin, Lillet, and Suze, garnished with house-made pickled cucumber. This refreshing interpretation of the classic will evolve with each season, featuring pineapple, mandarin, and pear variations throughout the year.

The Elements cocktail collection is now being served at Caprice Bar, Four Seasons Hotel Hong Kong, inviting guests to discover these natural wonders reimagined through the lens of creative mixology and dedicated craftsmanship.

All of the above cocktails are priced at HKD 220 per glass, subject to 10 percent service charge. For enquiries, call (852) 3196 8860 or email caprice.hkg@fourseasons.com.

About Anyss Saintilan

Leading Caprice Bar is Bar Manager Anyss Saintilan, whose impressive career spans prestigious establishments across the globe. Having honed his craft at La Petite Maison in both Dubai and Hong Kong, Saintilan creates innovative cocktail programs with his international bartending expertise and invaluable cross-cultural hospitality experience.