The phrase ‘It’s five o’clock somewhere’ has lost all relevancy in a year (and counting) demarcated by restrictions. Unfortunate closures. Resumed curfews followed by tentative openings which, invariably, brings on an unending cycle of should-we-shouldn’t-we when it comes to happy hour routines. This is where a well-stocked bar cart, a selection of your favourite spirits from Moët Hennessy Diageo and our ‘The Home Bar’ series come in handy…
Our host Lorenzo Antinori — Beverage Manager of Four Seasons Hotel Hong Kong, Beverage Ambassador of Four Seasons Hotels and Resorts, Asia Pacific and occasional Lifestyle Asia Hong Kong columnist — delivers his professional expertise from beyond the mysterious, moneyed depths of Four Seasons Hong Kong’s Caprice Bar. A bartender’s raison d’être behind every shaken-and-served tipple is the final execution; the presence of perfectly curated flavour — introduced, savoured and, most importantly, shared.
‘The Home Bar’ is a four-part video series of cocktail recipes by Lorenzo Antinori that will transform cheeky imbibers into spirit-slinging novice mixologists from the creature comforts of their own homes. Five-star libations, made approachable with at-home bar tools. Salute, from us to you!
Johnnie Walker Black Label’s Whisky Vice
Whisky Vice is your go-to bar order — the classic Black Label Highball — made afresh. A citrus-misted highball infusion that tempers beautifully against Johnnie Walker Black Label’s rich, intense yet balanced complexity. A high-low juxtaposition of sunshine and smoke.
This recipe centres around a very special cocktail technique; that of ‘fat-washing’. To fat-wash is to infuse savoury flavours directly into the very essence of the spirit. A considered piquancy, imparting nuances and aftertastes of umami notes on the palate that’s sure to impress even the most austere of house-guests. Anchoring fat-wash ingredients can stem from bacon to brown butter to smoked olive oil; for this particular recipe, coconut oil was chosen for that sun-drenched tang of the tropics. It’s vacation time.
Ingredients
| 1 bottle / 700ml | Johnnie Walker Black Label |
| 50ml | Coconut oil |
| 1 splash | Hot sauce |
| 1 can | Ginger ale |
| 1 | Grapefruit peel |
| 1 | Lemon or lime wedge |
| Spiced salt |
Preparation
| Step 1: Combine one bottle of Johnnie Walker Black Label with coconut oil. Stir well and freeze for one hour. |
| Step 2: Prepare the highball glass by running a lemon or lime wedge along the rim. Then, dip the moistened rim into a plate of spiced salt. |
| Step 3: Pour in one jigger (approximately 50ml) of the whisky-coconut oil infusion into the prepared highball glass. |
| Step 4: Add a dash of hot sauce of choice to taste. Then, fill ice to brim. |
| Step 5: Top with ginger ale in a 1:4 ratio. Gently mix with a bar spoon. |
| Step 6: Remove a section of grapefruit peel with a serrated knife or peeler. Fold and mist before submerging the peel as garnish. |
Please enjoy responsibly!
The Whisky Vice (HK$160) is available for order at Four Seasons Hong Kong’s Caprice Bar from 29 March. 6/F, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong, +852 3196 8882
Joey Wong
Editor
Retired Tumblr girl Joey has written her way through fashion trends, youth culture and luxury retail in New York and Hong Kong. Beyond internet adventures tracking down the perfect vintage find, you can probably catch her tufting rugs, swigging back Bloody Marys — her third, probably — and making fastidious spreadsheets about her Animal Crossing island.
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