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100 Mile Cocktails: Four Seasons Drinks With a Local Twist

Four Seasons mixologists in North, Central and South America got to work on a concept you could call “farm to glass.”

Mar 23, 2012
  • Four Seasons Resort Hualalai at Historic Ka’upulehu’s “Koa Wai” Cocktail
  • Four Seasons Hotel Boston’s “Nor’Easter” Cocktail
  • Four Seasons Resort Costa Rica at Peninsula’s “18th on the Green” Cocktail
  • Four Seasons Hotel Toronto’s “A.C.C. (All Canadian Cocktail)”
  • Four Seasons Hotel Atlanta’s “Appalachian Moonshiner” Cocktail
1/5
The Winners
A tie for first place, Four Seasons Resort Hualalai at Historic Ka’upulehu’s Koa Wai cocktail features star fruit, lemon, basil and ginger.
Photography Four Seasons Hotels and Resorts
2/5
Tying for first place with the Koa Wai, Four Seasons Hotel Boston’s Nor’Easter cocktail is made of a blend of over 80 local apples and maple syrup.
Photography Four Seasons Hotels and Resorts
3/5
Coming in second, Four Seasons Resort Costa Rica at Peninsula Papagayo’s 18th on the Green cocktail is made with basil, cilantro and Guaro Cacique, a Costa Rican sugar cane-distilled alcohol.
Photography Four Seasons Hotels and Resorts
4/5
Third place went to Four Seasons Hotel Toronto’s A.C.C. (All Canadian Cocktail) is chilled with flavored spherical ice to allow for less dilution and enhances the evolution as the cocktail as the ice slowly melts.
Photography Four Seasons Hotels and Resorts
5/5
Earning fourth place was Four Seasons Hotel Atlanta’s Appalachian Moonshiner cocktail, which might be difficult to re-create at home; it’s made with Moonshine! And yes, it is garnished with a whole piece of bacon.
Photography Four Seasons Hotels and Resorts

The “farm to table” concept has quickly grown from a trend to a way of life. More and more restaurants, including Four Seasons restaurants, are sourcing a lot of their ingredients locally. And now, thanks to a creative contest idea from the Four Seasons beverage committee, that concept is moving from the dish to the glass.

The committee, arranged by Marco Zanolari, director of food and beverage at Beverly Wilshire, A Four Seasons Hotel, was inspired to challenge Four Seasons hotel mixologists in North, Central and South America to create a cocktail using only ingredients, including the alcohol, sourced from within 100 miles of their hotel. And so the 100 Mile Cocktail was born.

Zanolari explains that the growing importance of using local products is significant to Four Seasons because it promotes community outreach, and adding the contest element to the idea makes it a bit more competitive and exciting. So bartenders got mixing, and cocktail recipes were created and submitted for beverage committee members to sip and sample. Winning specialty drinks were selected based on creativity of the recipe, taste and appearance.

For the full recipe of each of these 100 Mile Cocktails, be sure to visit our Facebook page and view the photo album dedicated to these creative concoctions.

Browse our photo galleries by cocktail type for all 37 of the 100 Mile Cocktails.

100 Mile Cocktails: The Vodka Drinks of Four Seasons
100 Mile Cocktails: The Gin Drinks of Four Seasons
100 Mile Cocktails: The Whisky Drinks of Four Seasons
100 Mile Cocktails: The Beer, Rum, Tequila and Other Drinks of Four Seasons

Or, find a cocktail by participating hotel:

Atlanta
Austin
Baltimore
Boston
Buenos Aires
Chicago (Four Seasons Chicago)
Chicago (The Ritz-Carlton)
Costa Rica
Dallas
Denver
Hawaii, Hualalai
Hawaii, Lana‘i at Manele Bay
Hawaii, Maui
Jackson Hole
Las Vegas
Los Angeles (Four Seasons Los Angeles)
Los Angeles (Beverly Wilshire) (submitted two cocktails)
Los Angeles Area (Westlake Village)
Miami
Nevis
New York
Palm Beach
Palo Alto, Silicon Valley
Philadelphia
Punta Mita, Mexico
San Diego, Aviara (Residence Rental)
San Francisco
Santa Barbara
Scottsdale
Seattle
St. Louis
Toronto
Vail
Vancouver
Washington, DC
Whistler


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