As spring breathes new life into the surroundings, the Lobby Lounge at Four Seasons Hotel Hangzhou at West Lake unveils its latest creation, the “From Kitchen to Bar” cocktail menu. A fusion of ingredients transcends their conventional roles, converging in each glass to ignite a symphony of flavors. This unique experience marks the convergence of culinary finesse and mixology mastery.
The visionary minds behind this innovative cocktail journey are Hotel Mixologist William Zhu and Chef de Cuisine Wilson Leong. Their collaboration manifests in a menu divided into chapters that celebrate spices, vegetables, and fruits. Through inventive techniques, a myriad of spices infuse their essence into the cocktails, entwining with the subtle fragrances of spirits to craft bespoke flavor profiles.
Reflecting on the inspiration behind the concept, Hotel Mixologist William Zhu shares, “Drawing from the breathtaking landscapes surrounding our Hotel and the intricacies of the Chinese 24 solar terms, I’ve embarked on a journey of self-exploration. ‘From Kitchen to Bar’ signifies a return to the fundamentals, embracing the wealth of ingredients nature has bestowed upon us.”
Nature’s treasures, such as porcini mushrooms and truffles, take center stage, lending their richness to create a velvety sauce. The infusion of oil-washed porcini with boiled caramel butter not only elevates umami flavors but also imparts a silky finish to whiskey-based cocktails.
Pink pepper, a native berry of Peru renowned for its fruity and resinous aroma, finds its place in the menu. Utilizing the sous vide technique, which originated in France in the 1970s, allows for the extraction and concentration of flavors, ensuring a nuanced taste experience.
Beetroot, celebrated for its nutritional prowess, undergoes a transformative journey. Roasting unlocks its natural sugars, while slow caramelization eliminates any earthy undertones, resulting in vibrant cocktails brimming with antioxidants.
The tangy sweetness of pineapple, accompanied by its tongue-tingling effect, adds a tropical twist to the collection. Rich in vitamin C and organic acids, pineapple undergoes traditional shaking methods to concoct refreshing libations.
Chef de Cuisine Wilson Leong expresses his enthusiasm for the zero-waste philosophy embodied in the menu, stating, “The ethos of zero-waste has long been close to my heart. Collaborating with William on the ‘From Kitchen to Bar’ cocktails has provided an avenue to fully embrace this principle. I am eager to lend my support to this endeavor.”
The “From Kitchen to Bar” cocktail collection at Four Seasons Hotel Hangzhou at West Lake promises an enchanting journey of discovery, where every sip unveils a tale of innovation and sustainability, inviting guests to indulge in a sensorial adventure like no other.
