Mixology Magic: Cocktail Recipes from Our Favorite Hotels

Virtual happy hours are the new Friday nights out, and some of the world’s best hotels have shared their cocktail recipes to unite and inspire during this time.

Transporting people across states, time zones, countries and continents to some of their beloved social hangouts, these recipes are the perfect way to celebrate this Easter weekend from afar, enjoying a moment of lighthearted peace with a drink in hand while connecting digitally with loved ones. From London to Miami and New York to Charleston, these cocktail recipes will have you visiting your favorite hotel bars straight from your living room. Dress up, video chat your friends and sip the night away with these delectable concoctions... Wild Carrot Cocktail - Four...

April 10, 2020

read more

Anne-Sophie Pic’s White Millefeuille

A signature at the renowned chef’s 3-Michelin-starred La Dame de Pic at the Four Seasons Hotel London at Ten Trinity Square, this dish is intricate, but the hard work in the kitchen will be worth all the effort for this absolutely delicious dessert.

This recipe by Anne-Sophie Pic forms part of Four Seasons' 'Masterdish' initiative which spotlights the iconic brand's most popular dishes from around the world, as voted for by locals, international guests and social followers. For the Puff Pastry Ingredients  130g flour 340g dry butter Method Mix the butter and flour together until it is combined. Spread the mix between two papers (40x60). Keep in the fridge. For the Dough Ingredients 140g flour t45 140g flour t55 120g water 12g salt white vinegar 80g dry...

April 07, 2020

read more

David Nayfeld’s Taleggio Casoncelli

A heartwarming pasta dish to keep bring you a little solace, this recipe by chef of San Francisco’s Italian hotspot Che Fico brings together cheese, chanterelles and corn for a delicious filled-pasta feast.

For the Chanterelle Mushroom Purée Yield= 450g (1pt) Ingredients 400g chanterelle mushrooms, cleaned 100g butter 50g shallot, minced 5g thyme salt, to taste champagne vinegar, to taste 15g extra virgin olive oil Method Melt the butter over medium heat in saute pan and sweat the shallots. Add the thyme and toss for 10 seconds and then add the chanterelle mushrooms. Cook the chanterelle mushrooms until the pan is dry. Puree in a blender, slowly add in the olive oil. Season with champagne vinegar and salt to taste. For the...

March 24, 2020

read more

Ricardo Costa’s Suckling Pig

One of the revered Portuguese chef’s favorite dishes, and a recurring theme on his menu at 2 Michelin-starred The Yeatman in Oporto, this suckling pig recipe ticks all the boxes for a delicious feast. 

Serves 4 Ingredients Suckling pig Olive oil Chilli Pepper paste Sparkling wine Vinegar Guacamole Ginger purée Avocado cubes Pepper sauce Beetroot powder Coriander leaves Fleur de sel Jalapeños Method Slice the suckling pig in half and spread olive oil, chilli and pepper paste over the inside of the pig. Lay the suckling pig on its side (paste side up), on top of a grill. Place the grill on top of a baking tray and fill the tray with sparkling wine. Steam for 30 minutes in the oven. Roast in the oven for a...

March 11, 2020

read more