Back

ISA Restaurant & Cocktail Bar Reveals New Cocktail Menu for a Journey Through Asian Flavours at Four Seasons Hotel Madrid

Bartender Miguel Pérez was inspired to fuse flavours from eastern tradition with those of western modernity when creating his new cocktail menu at ISA, “Roots”, which features elegant complexity behind every sip

October 21, 2024,

Madrid, Spain

Download this image Download all images

Just as the Silk Road once connected East and West through adventure and discovery, ISA is offering a journey through Asian flavours at the heart of Four Seasons Hotel Madrid with its new cocktail menu. This union of eastern tradition and western modernity has resulted in a new world of flavours with each sip.

The name of this new collection, “Roots,” reflects a desire to return to the beginning and to explore the essential fundamentals that breathe life into cocktails that combine sophistication and simplicity. This philosophy is not only embodied in the Asian flavours that are featured on the menu but also in its presentation: an elegant Moleskine reminiscent of a notebook. The bartender at ISA, Miguel Pérez, shares his inspirational sketches and ideas within its pages to reveal that each cocktail is the result of a creative process that hides depth of flavour with elegant simplicity.

The “Roots” menu begins with Lychee, a refreshing fusion of Roku gin, jasmine, lychee and perilla. The next cocktail, Tomate, offers surprising depth by combing Unión mezcal, chipotle and tomato water. The top choice for anyone with a sweet tooth will no doubt be Matcha, which is made with Leblon cachaça, white chocolate, basil and matcha tea. However, Lemon will be the delight of those seeking something citrusy; a mix of Toki whisky, lemon cream and bubbles. Apple, on the other hand, combines Hibiki Harmony with green apple and coco water to balance the intensity of the whisky. The menu continues with Kumquat, a mix of Don Julio Blanco tequila, kumquat and a subtle hint of ginger, followed by the Bellpepper cocktail for a mix of Roku gin, red pepper and lacto-fermented strawberry. Another highlight is Cocoa with Santa Teresa 1796 rum, Empirical The Plum, I Suppose and redistilled cocoa. Peach combines Maker’s Mark bourbon, Oloroso Sherry, lacto-fermented peach and five Chinese spices for an exotic flavour, while Banana mixes Ketel One vodka, redistilled pandan, banana water and green Chartreuse. Finally, Pineapple offers a combination of Fino Sherry, clarified pineapple, redistilled verbena and black elder flower.

The new cocktail menu at ISA also offers alcohol-free alternatives for those seeking something different: Pear is made with Seedlip Spice, lacto-fermented pear and Sichuan pepper; and Fancy Colada mixes Seedlip Garden, pineapple, coco and lemongrass.

Besides a full schedule of events and live DJ sessions, the ISA cocktail menu is also accompanied by a comprehensive range of tapas and dishes that fuse Asian gastronomy with Mediterranean influences. Designed by Chef Nacho Vara, its food menu is defined by a daring contrast of textures and flavours that is reflected in dishes that pay tribute to the eastern philosophy. They include the succulent temakis, rolls and original nigiris, such as the one with scallop and foie gras alongside the one with aubergine and caramelised miso, or such raw gems as the sashimi and delicious tartars, such as the one made with tuna and Ossetra caviar. After such main courses as the crispy seabass and the “Journey Around Asia” menu for the most indecisive, the menu concludes with a homage to Japanese desserts, offering such delights as the chocolate and matcha tea volcano.

ISA