{"id":143893,"date":"2018-11-14T12:32:42","date_gmt":"2018-11-14T17:32:42","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=143893"},"modified":"2019-11-15T15:10:59","modified_gmt":"2019-11-15T20:10:59","slug":"seoul-keith-motsi","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/seoul-keith-motsi\/","title":{"rendered":"Seoul: Tastes of the City"},"content":{"rendered":"
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Born in Harare, Zimbabwe, and raised in the U.K., Four Seasons Hotel Seoul<\/a> Head Mixologist Keith Motsi has travelled extensively, collecting international experiences \u2013 which serve as inspirations for his concoctions.<\/p>\n<\/p><\/div>\n<\/div>\n

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Photography by Jun Michael Park<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Becoming an accomplished mixologist wasn\u2019t his initial goal: \u201cLike most young Brits, I wanted to have my own spare money to spend on frivolous things without anyone questioning those purchases,\u201d he says. But in his first job, making cocktails at Jake\u2019s Bar & Still Room<\/a> in Leeds, he was convinced he\u2019d found his calling. \u201cI loved meeting and hosting people from all different walks of life.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n

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Photography courtesy Four Seasons Hotels and Resorts<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Motsi says that the time he\u2019s spent in cities around the globe \u2013 including London, where he served as head bartender at renowned members\u2019 club Soho House & Co, and Beijing, where he helped open Equis, the glamorous social lounge once situated in Four Seasons Hotel Beijing \u2013 has provided fresh \u201cplot lines\u201d for drinks.<\/p>\n<\/p><\/div>\n<\/div>\n

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Keith Motsi\u2019s Signature Cocktails<\/h2>\n<\/header>\n
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Ms. Frida<\/b>: Blanco tequila, grapefruit, lavender cordial, bergamot essence, tonic<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

Photography by Jun Michael Park<\/div>\n<\/p><\/div>\n
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Astoria Old Fashioned<\/b>: Irish whiskey, lavender honey, dry sherry, orange bitter<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

Photography by Jun Michael Park<\/div>\n<\/p><\/div>\n
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Midnight Zombie<\/b>: Caribbean aged rum, genever, calvados, passion fruit, cinnamon, lemon, dry sherry, absinthe<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

Photography by Jun Michael Park<\/div>\n<\/p><\/div>\n
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Charles H. Martini<\/b>: Gin or vodka, Italian dry vermouth, olive and lemon bitter<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

Photography by Jun Michael Park<\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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