Four Seasons Resort Whistler Brings a Taste of Mexico to the Mountains with New Margarita Menu

Summertime at Four Seasons Resort Whistler just got more tantalizing with A Taste of Mexico, available daily at the Braidwood Tavern. The new Margarita menu transports guests from the Yucatán to Los Cabos to Jalisco and beyond, a cultural journey across the country through expertly crafted cocktails.

Four Seasons team member and bartender Rocio Mogollon, who hails from Mexico, curated and created the menu together with the rest of the bar team. It captures, in a glass, some of the most beautiful and compelling elements of her beloved home country.

“I’m proud of my heritage and wanted to share that with Four Seasons guests,” Mogollon says. “Crafting cocktails is a way for me to express myself and my culture, and the use of refreshing summer ingredients makes this menu a delicious way for people to discover or learn more about this place that is so special to me."

She adds, “Mexico is a land of great diversity. The inspiration for the Margarita menu was to showcase some of the highlights of different regions of Mexico, giving people a range of flavour profiles to choose from.”

A Taste of Mexico’s sun-kissed lineup includes The Flamingo, a pretty-in-pink drink that evokes a signature colour of the Yucatán; Vitamin C-abo, a pineapple-coconut Margarita effusing things tropical; and Mex-I-Can, a guest favourite with celery-and-jalapeño shrub.

Bright, spicy, floral, or fresh: each Margarita is unique, and all are lip-smackingly delicious. Stop by the Braidwood Tavern and hang out with "Uncle Bruce" for a toast to summer, to Mexico, to Whistler, to life!

A Taste of Mexico Margarita menu:

• The Flamingo (Yucatán): Reposado Tequila, St-Germain and Aperol strawberry cold infusion, fresh lemon juice and a dash of agave syrup, garnished with sweet-and-sour strawberry powder and fresh peony.
• Port Guava (Northern Mexico): Blanco Tequila, Cointreau, fresh lime juice, basil syrup, guava purée and port, garnished with guava powder, pink Himalayan salt, and fresh basil leaf. 
• Mezcal You Later (Mexico City): Lemongrass-and-hibiscus-infused mezcal, apricot brandy, fresh lime juice, dash of agave, raspberries, mint sprigs and bitters; covered and smoked; garnished with a hibiscus flower on a spear.
• Vitamin C-abo (Los Cabos): Tonka-bean infused Hornitos Black Barrel Tequila, banana liqueur, crème de cacao, house-made coconut mix and dash of fresh lime juice, garnished with a torched banana.
• What a Melon (Jalisco): Tequila Reposado, freshly squeezed lime juice, Cointreau and watermelon-ginger-vanilla syrup, garnished with dehydrated kiwi, compressed watermelon, and an orange-ginger salted rim.
• Mex-I-Can (Punta Mita): Don Julio Blanco Tequila, celery-and-jalapeño shrub, fresh lime juice and Cointreau, with a kosher salt rim and shaves of celery.

Stop by the Braidwood Tavern on Fridays and Saturdays from 5:00 to 9:00 pm for Braidwood Summer Sunsets, complete with live music.