Drink in Focus: ‘Water’ cocktail at Caprice Bar at Four Seasons Hotel Hong Kong
The drink, inspired by the Hugo Spritz, combines the delicate minerality of oyster leaf-infused St-Germain Elderflower liqueur and champagne
However, the team at the Four Seasons and at Caprice Bar, helmed by bar manager Anyss Saintilan, have been able to combine a storied history of world-class mixology with cutting-edge flavours for their now time-tested Elements menu. One of the strongest examples from that menu, which was launched in June last year, is the Water.
“I began asking myself what naturally exists in water,” Saintilan explains, “that could translate beautifully into a drink. The oyster immediately came to mind. From there, the concept evolved around capturing that marine freshness and salinity in an elegant way.”
The drink’s assembly is as minimalist as it can get. Inspired by the Hugo Spritz, a combination of elderflower liqueur, prosecco, mint leaves and soda, the Water largely innovates by swapping the mint for oyster leaf.
“We infuse the oyster leaf into the elderflower liqueur in advance to extract its marine, slightly saline character,” says Saintilan. “When serving, the drink is assembled directly in the glass over ice, topped with champagne and soda for lift and freshness.”