100 Mile Cocktails: The Whisky Drinks of Four Seasons
Four Seasons mixologists in North, Central and South America got to work on these “farm to glass” whisky cocktails.
Some 36 Four Seasons hotels in North, Central and South America were challenged to create a cocktail using only locally sourced ingredients. Limited only by their imaginations and a 100-mile radius, the hotel mixologists put their own spin on a 100 Mile Cocktail. Local white whisky was featured in cocktails from Boston and the Ritz-Carlton in Chicago. Four Seasons in Chicago, New York and Vail opted for the bourbon whisky variety, while Baltimore (who’s killer creation also used vodka), and Toronto chose rye. Judged on creativity, taste and look, it was Boston’s whisky-based Nor’Easter that came out on top and tied for first place overall with Hualalai’s Kōa Wai cocktail, a vodka-based drink.
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 Beer, Rum, Tequila and Other Drinks of Four Seasons
100 Mile Cocktails: The Winning Drinks of Four Seasons
Or, find a cocktail by participating hotel:
Chicago (Four Seasons Chicago)
Chicago (The Ritz-Carlton)
Hawaii, Lana‘i at Manele Bay
Los Angeles (Four Seasons Los Angeles)
Los Angeles (Beverly Wilshire) (submitted two cocktails)
Los Angeles Area (Westlake Village)
Palo Alto, Silicon Valley
Punta Mita, Mexico
San Diego, Aviara (Residence Rental)