{"id":151648,"date":"2021-12-15T16:14:21","date_gmt":"2021-12-15T21:14:21","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=151648"},"modified":"2026-04-08T03:47:08","modified_gmt":"2026-04-08T07:47:08","slug":"master-mixologists","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/master-mixologists\/","title":{"rendered":"Master Mixologists"},"content":{"rendered":"\n
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There\u2019s no shortage of unique spots to enjoy a cocktail when you\u2019re staying with Four Seasons: a Prohibition-style speakeasy, elegant rooftop retreats, a one-of-a-kind beverage trailer for sipping al fresco. But what makes these bars, lounges and terraces so special are the Four Seasons people \u2013 mixologists who are passionate about their craft and dedicated to sharing a taste of place through their innovative creations, concocting libations that highlight local ingredients and history. The result of their efforts: a full menu of Masterdish cocktails worth travelling for.<\/p>\n

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A Taste of History<\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL ONE DALTON STREET, BOSTON<\/a>
\n<\/strong>ASSISTANT DIRECTOR OF FOOD & BEVERAGE JULIA CASALE, TRIFECTA<\/a>
\nTHE MASTERDISH: BACKDOOR PROGRESSION<\/p>\n

Boston might not be the first city to come to mind when thinking of American jazz \u2013 most associate it with New Orleans, Chicago or New York \u2013 but Beantown has long had a strong scene. Over the years, some of the biggest names in jazz have played its stages, from Duke Ellington, Harry Carney and Johnny Hodges to Jamie Cullum, Harry Connick Jr. and Wynton Marsalis. From your first sip of the Backdoor Progression, you\u2019ll be transported to a dark, moody jazz club. Mezcal, amaro and falernum are smoked under a cloche using cherry wood chips, and then combined tableside in a chilled double rocks glass with ice. Don\u2019t be surprised if you feel your toes tapping to a jazz beat after just one sip.<\/p>\n

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A Celestially Inspired Drink<\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL DUBAI INTERNATIONAL FINANCIAL CENTRE<\/a>
\n<\/strong>BARTENDER BRIGIN JOSE, LUNA DUBAI<\/a>
\nTHE MASTERDISH: AQUARIUS<\/p>\n

In the zodiac, Aquarius represents the water bearer, the mystical healer who bestows water \u2013 or life \u2013 upon the land. Those born under this sign, astrologers say, are free-spirited and creative. So it makes sense that the Aquarius cocktail \u00ad\u2013 part of the Zodiac Menu at Luna Dubai, itself a nod to the spectacular views visible from the rooftop terrace \u2013 would be an inventive combination of aloe vera juice, fresh honey, gin and lemon. The drink\u2019s milky blue hue is a reflection of the colours of the swirling cosmos \u2013 the universe served up in a fun, delicious cocktail. You\u2019ll feel the planets align as you savour every sip.<\/p>\n

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A Cocktail Made With Love<\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL MACAO COTAI STRIP<\/a>
\n<\/strong>DIRECTOR OF RESTAURANTS GUSTAVO GONCALVES, XIAO TING<\/a>
\nTHE MASTERDISH: ULTRAVIOLET<\/p>\n

The colour purple is associated with light-hearted romance, unconditional love and compassion, while origami cranes symbolize happiness and hope. Director of Restaurants Gustavo Goncalves turned to the two to spread his message of love and compassion through cocktails: The sweet, deep-purple Ultraviolet is made of butterfly pea tea\u2013infused gin, lemon juice, elderflower liqueur, vanilla and egg whites, served in a cocktail glass and garnished with a purple paper crane.<\/p>\n

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A Tribute to Local Flavours<\/h2>\n<\/header>\n
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BEVERLY WILSHIRE, BEVERLY HILLS, A FOUR SEASONS HOTEL<\/span><\/a>
\n<\/strong>LEAD BARTENDER DENNIS SHEEHE, THEBLVD LOUNGE<\/a>
\nTHE MASTERDISH: FORBIDDEN FRUIT<\/p>\n

Apple pears have been grown in California since the gold rush days, when Chinese miners planted them in the foothills of the Sierra Nevada. Their round shape and white flesh give them the texture and appearance of an apple, while the refreshing, juicy flavour is all pear. Take a big, juicy bite with THEBlvd Lounge\u2019s Forbidden Fruit, inspired by the region\u2019s bountiful fresh produce and the Garden of Eden and featuring vodka, elderflower liqueur, pear juice, apple juice and lime. The fruit focus doesn\u2019t end with the taste: The cocktail is served in a crystal glass shaped like an apple, with a sugared rim.<\/p>\n

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A Sustainable Sip<\/h2>\n<\/header>\n
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FOUR SEASONS RESORT BALI AT JIMBARAN BAY<\/strong><\/a>
\nHEAD BARTENDER SUFIAN MAHMOUD, SUNDARA<\/a>
\nTHE MASTERDISH: MADE\u2019S MARGARITA<\/p>\n

With views of white-sand beaches and emerald waters, Sundara certainly has earned its name \u00ad\u00ad\u2013 in Sanskrit, it means \u201cbeautiful.\u201d To protect this beauty, Head Bartender Sufian Mahmoud and his team have embraced a \u201cminimal waste, maximum flavour\u201d approach to their craft, focusing on fresh local ingredients and sustainability. Telu, the Resort\u2019s new herb and cocktail garden, provides many of the aromatics Mahmoud uses in his libations \u2013 and is the setting for his popular zero-waste bar workshops for guests. Fresh from the garden is his Made\u2019s Margarita. Featuring the classic tequila and lime, the cocktail also uses every part of a locally grown Kintamani orange \u2013 Mahmoud makes his own tangerine liqueur from some of the peel, and marmalade from the rest of the fruit \u2013 plus andaliman pepper and lime. Add a rim of smoked salt and a dusting of edible flower and rosella dust for garnish, and you\u2019ve got a cocktail that\u2019s good for your taste buds and for the planet.<\/p>\n

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A Healthy, Colourful Latte<\/h2>\n<\/header>\n
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FOUR SEASONS TENTED CAMP GOLDEN TRIANGLE<\/a>
\n<\/strong>RESTAURANT SUPERVISOR KATHARIN KUNTIEN, NONG YAO<\/a>
\nTHE MASTERDISH: ICED BLUE LATTE<\/p>\n

Butterfly pea flower tea has been brewed for centuries in Thailand and Vietnam for its refreshing taste and antioxidants \u2013 it\u2019s believed the tea can help boost brain power, fight inflammation and improve skin and hair health. Another beautiful benefit? The tea\u2019s stunning pastel blue color, which ranges from a light grey to dark violet depending on what it\u2019s mixed with. At Nong Yao, Restaurant Supervisor Katharin Kuntien\u2019s Iced Blue Latte is an eye-catching pastel blue thanks to the addition of milk and vanilla syrup \u2013 a caffeine-free work of art that\u2019s almost too pretty to sip. Coffee lovers, rejoice: A shot of espresso can be added for a little extra energy.<\/p>\n

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A Creative Tipple in Budapest<\/h2>\n<\/header>\n
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FOUR SEASONS HOTEL GRESHAM PALACE BUDAPEST<\/a>
\nHEAD BARTENDER \u00c1D\u00c1M R\u00c9DLI, M\u00daZSA<\/a>
\nTHE MASTERDISH: MAKVIRAG COCKTAIL<\/p>\n

The word m\u00fazsa means muse in Hungarian, and it\u2019s clear that the new lobby bar at Four Seasons Hotel Gresham Palace Budapest took its inspiration from the surrounding city \u2013 known for its artistic flair, Old World charm and awe-inspiring mystique. That imaginative spirit is on display at M\u00fazsa: In addition to its expansive bar, the lounge also includes a private meeting room and a tasting room \u2013  M\u00fazsa is home to the largest publicly available vintage tokaji asz\u00fa collections, selected by Head Sommelier Gabor Becker \u2013 as well as an intimate concierge library and Treasure, where a bottle of Royal Tokaji Eszencia, the most expensive wine in the world, is on display and available for sale. Our favourite inspired cocktail on the menu? The Makvirag Cocktail: rum, coconut water and pineapple, plus navy gin, fresh lime and sugar syrup \u2013 all expected in a typical tiki-style drink. The creative twist? Poppy seed, a traditional Hungarian ingredient; beetroot powder, to give the cocktail its striking pink colour; and Sichuan pepper, for a little bite.<\/p>\n

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YOUR JOURNEY BEGINS HERE<\/h2>\n

Driven by taste: Where will you find your next Masterdish?<\/p>\n

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