Destinations: Four Seasons Hotel at The Surf Club

From the atmosphere and design to the expertly crafted cocktails, every detail has been carefully considered at these sumptuous watering holes. Here, a list of our most outstanding bars, plus insider tips on what to order when you go.

Helmed by dapper Detroit native Joseph Haywood, this sleek marble bar evolves throughout the day from pour-over coffee counter to afternoon teahouse to Singapore’s hottest cocktail spot. Usher in the evening with L’Aperitivo Hour (6:00 to 8:00 pm), when Haywood and team turn out classic pre-dinner drinks like the Aperol Spritz and Sherry Cobbler along with complimentary hors d’oeuvres. Nab a seat at the bar or take over a corner of the terrazzo, complete with orchids and potted palms. In this serene outdoor setting, you’d never know you were mere steps from bustling Orchard Road.

“A bourbon cocktail with lemon juice, egg white, house-made banana syrup and Chuncho Peruvian bitters, the Hungry Hipster was created to complement Chicken Rice, a local dish with ginger, dark soy and chilli sauces. The balance of sweet and sour flavours cleanses the palate with every sip, preparing you for another spoonful of this delicious meal.” —Joseph Haywood, Head Bartender

Named after influential Prohibition-era troubadour Charles H. Baker Jr., Four Seasons Hotel Seoul’s Charles H. Bar is a spot-on throwback to 1920s New York. The cocktail menu serves as a map of Baker’s travels around the globe, with a few modern additions, served in a sultry underground space bedecked in mahogany and black leather. You may want to call for the Manhattan flight and study the nuances of each variation, or try the Hoffman House #2, Bar Manager Lorenzo Antinori’s jasmine-tinged take on the dry martini.

“Charles H. Baker Jr. writes about this drink, which he tasted while travelling in India, in his book The Gentleman’s Companion. It follows the DNA of a Manhattan and adds a mysterious ingredient for that time: celery bitters. We recreate it using rye whiskey, apple brandy, vermouth, celery seed and celery bitters. The drink is smoked with applewood chips and served tableside.” —Lorenzo Antinori

The heart of Le Sirenuse Miami, located at Four Seasons Hotel at The Surf Club, is a gleaming white marble bar rising from a decidedly art deco, sea-glass-green base. Here, South Florida’s largest selection of fine Champagnes is served alongside a dazzling array of cocktails that draw inspiration from Positano, site of the iconic, Michelin-starred Le Sirenuse restaurant. Swing by between 4:00 and 6:00 pm for The Art of Aperitivo: In the Le Sirenuse Miami version of this genial Italian tradition, white-jacketed bartenders prepare Bellinis tableside, and Chef de Cuisine Antonio Mermolia sends out plates of daily changing canapés.

“I was born and raised in Florence, Italy, so my go-to cocktail is definitely the negroni. In fact, the cocktail was first created in Florence in 1920, and it was a staple in many of the restaurants I visited growing up. Here in the Champagne Bar at Le Sirenuse Miami, we deeply respect the rich history of the negroni and wanted to create something that paid homage to its traditional Italian roots. L’essenza is a remarkable blend of three different negroni recipes, all crafted with different gins, vermouths, sherries and bitters. Each becomes a distinct and unique part of the cocktail, and like best cognacs or whiskeys, it is the blend that produces what we consider the perfect negroni.”
—Jacopo Rosito

A posh rooftop retreat in Dubai’s International Financial Centre, Luna Sky Bar encompasses the eighth-floor rooftop of Four Seasons Hotel DIFC Dubai. Designer Adam Tihany’s inspiration, the falcon, a Middle Eastern symbol of luxury and bravery, is evident in the feathery light fixtures and rotating, birdcage-like display shelves behind the bar. Here, bartenders prepare purist classics alongside modern variations with a European bent. The expansive deck is also perhaps the city’s best spot to gaze upon the lofty Burj Khalifa, drink in hand.

“This aperitivo cocktail, made with Scotch, Aperol, Averna, allspice dram and orange bitters, is the perfect mix of bitter and sweet. The Aperol is infused with ground coffee, which is then used as fertilizer for the plants at Luna Sky Bar. By drinking our Forgotten Negroni, you make Luna Sky Bar a greener place!” —Sushain Sehgal, Bar Manager

Ensconced between the infinity pool and the aquamarine sea, Four Seasons Resort Anguilla’s open-air Sunset Lounge serves up more than just fresh-squeezed cocktails. The breezy, Kelly Wearstler–designed space is filled with comfortable, sleek sofas and chairs, and a gleaming wood counter with high stools that flanks Barnes Bay. Come sunset, these are quite possibly the most sought-after seats on the island.

“This gin-based drink features sake, cardamom syrup, fresh lemon juice, club soda and muddled dragon fruit, which produces a vibrant, bright pink hue. It’s beautiful and tastes amazing – light, fresh, with a tiny hint of fruit.” —Petal Rogers

Head Bartender Harry Nikolaou oversees the curvaceous copper Rotunda Bar at
Four Seasons Hotel London at Tower Bridge. Watch him give your cocktail a charismatic shake before you retire to the circular seating area beneath the art deco domed ceiling. The menu tells the story of the iconic building – once home to the Port of London Authority – through spirits and cocktails. Want a deep dive into history? Consider the Croix de Salles bottled in 1922, the same year Ten Trinity Square was completed.

“It’s named after the great diarist Samuel Pepys, who lived next to Ten Trinity Square and famously buried his Parmesan cheese to protect it from the Great Fire of London. It’s a refreshing combination of melon-infused dark rum, melon and mint cordial, peach bitters, and lime with a Parmesan-and-salt rim. The herbal flavours are balanced with the natural sweetness of the melon and the savoury notes from the Parmesan.” —Harry Nikolaou

At Allium, in the Four Seasons Hotel Chicago, classic Midwestern dishes get a modern makeover and so do cocktails. Whereas the restaurant is bright and white with soaring ceilings, the clubby bar sports dark woods, rich fabrics and a collection of safari fashion photographs by South African artist David Kent. Sink into one of the tall banquettes and sip on the Smoked Peach, a clever combination of mezcal, peach nectar, Cointreau and lime.

“For drinking in a ‘new-fashioned world,’ Allium bar serves a modern twist on the classic old-fashioned. The Summer Fashion’s base is Don Julio Reposado, with its mellow citrus notes, spice layers and delicate agave sweetness. Then, we add grapefruit bitters and citrus rind, creating an inviting sipping cocktail with a bright and complex citrus tang.” —Brooke Deatherage, Bartender