The Art of Sipping and Drinking

SHENZHEN, Sept. 23, 2024 /PRNewswire/ -- Inspired by the classic flavors of traditional sugar water stores and the generosity of nature, Four Seasons Hotel Shenzhen's Head Bartender, Yao Ruilin, has created a new creative cocktail list in the Escape Lounge, aiming to bring guests a unique experience that blends the senses and emotions.

Four of the eight new cocktails are inspired by Hong Kong-style sugar water, blending the sweetness of sugar water with the richness of cocktails. Inspired by the classic sweetened water green bean paste, "Huai Jin" features green bean cake vodka as the main flavoring, with a subtle blend of the sweet and sourness of plum Chenpi liqueur, the elegance of jasmine tea, and the sweetness of red dates, and the delicate texture of the sherbet brings a unique taste experience. A tribute to the classic dessert of Yangzhi Ganache, "Yu Yu Green" is a refreshing blend of black pepper and sea salt rum with Thai pomelo osmanthus wine, green mango puree and perfumed lime. "Sinking Court" is a unique interpretation of "Hong Kong Style Milk Tea", combining the sweetness of peanut butter rum, the mellowness of toffee milkshake and the aroma of English Breakfast Tea, complemented by the richness of chestnut black and white evaporated milk and sorbet sauce. "Ink Sense" uses black sesame cognac as its core, layering the richness of hazelnut liqueur, the smoothness of almond milk and the depth of chocolate bitters to recreate the mellow flavor of a traditional sesame paste with an evocative aftertaste.

The other four flavors capture the charm of nature and are made with fresh local ingredients in line with the concept of sustainable development. The "Aokawa" is a blend of crunchy cucumber, tangy basil, refreshing lime juice and cilantro syrup, with sesame oil gin and chili ginger mezze to create a refreshing spring breeze. The "Cloud Rising" is an eco-friendly interpretation of the art of coffee rum made from coffee grounds, with the sweetness of banana mestizo and the richness of toasted coconut water syrup, making it a bright summer day. "Yule" showcases the deep conversation between Nordisk Gin and absinthe, with the sweetness of pineapple rose jam and the lightness of Earl Grey tea tincture intertwined, bringing the richness of fall. "Wakagi" combines the richness of spiced whisky with the freshness of passion fruit, with layers of barbecue flavoring and pine needle syrup, garnished with tomato and olive bitters, to evoke the flavor of winter wood. Each of these cocktails is a resonance of the natural seasons and the art of mixology.

Ms. Ruilin Yao, who has a wealth of bartending experience and creative talent, joined the team at The Lounge at Four Seasons Hotel Shenzhen earlier this year. She has a deep understanding of cocktail innovation and production, and has created unique cocktail cultures for a number of renowned hotels, and has won numerous awards from the industry. Ms. Yao said, "Bartending is not only a skill, but also an art. My goal is to constantly push the boundaries of innovation. This new wine list is designed to take guests on a soulful and sustainable taste bud journey through the unique flavors of Shenzhen."

The Escape Lounge on the sixth floor of Four Seasons Hotel Shenzhen is known for its elegant ambience and contemporary design. During the day, guests can enjoy a relaxing afternoon tea while indulging in the unique charm of specialty cocktails at night. Recently, the Lounge has been upgraded to create an even richer sensory experience, once again demonstrating Four Seasons Hotel Shenzhen's commitment to creating exceptional, customized experiences for its guests.