Benja Mojito
The Four Seasons Bangkok’s Benja Mojito is made with a medium dark rum produced in Thailand that's infused with lemon grass, ginger, chile and kaffir lime leaf — a combination found in many Thai dishes. The rum is combined with lime juice, sugar cane syrup and fresh mint, stirred with crushed ice and topped with soda water.
The name comes from Benjarong, a type of locally made hand-painted porcelain in which the cocktail is served.
100 Mile Dash
The 100 Mile Dash at the Four Seasons Hotel Houston is made with Dash vodka, which is produced in Houston. The vodka is combined with rosemary-infused honey syrup and Texas grapefruit juice and is served up in a sugar-rimmed cocktail glass with a rosemary garnish.
Edge of the Moon
The Edge of the Moon, served at Edge, Steak & Bar at the Four Seasons Hotel Miami, is created with locally made moonshine that’s shaken with mango juice, lime juice and simple syrup. The mixture is poured into a glass over ice and garnished with foam made of strawberries, mint, lime juice and a pinch of Florida cane sugar. The cocktail is topped with fresh mint and slices of strawberry and mango.
Gin Cream
The Gin Cream at the Four Seasons in New York City is inspired by a local delicacy called the egg cream, made with milk, seltzer and vanilla or chocolate syrup. The cocktail is made with Brooklyn gin, vanilla syrup made in Brooklyn, whole organic milk from a local farm stand and seltzer. The gin, syrup and milk are shaken with ice and poured into a tall soda fountain glass, topped with seltzer and served with another local delicacy — a black-and-white cookie.
Le Bleu Glacier
At the Four Seasons Resort in Jackson Hole, Wyo., freshly muddled huckleberries are shaken with a huckleberry reduction, house-processed organic cane sugar, local vodka and a dash of vanilla to make Le Bleu Glacier. The cocktail is garnished with local berries and Wyoming smoked Cheddar cheese.
Fruit Bowl Baby
The Fruit Bowl Baby at Aviara, the Four Seasons Residence Club in San Diego, Calif., is made by combining local rum with muddled local strawberries, hand-pressed blood orange, lemon and lime juice, and local agave nectar.
Cap City Flip
The Cap City Flip at the Four Seasons in Austin is made by shaking lavender-infused local vodka with sour mix made from Texas lemons. The mixture is strained into a highball glass and then topped with a foam of local gin, Texas grapefruit juice, Texas honey and gelatin. A Texas state stencil is placed over the rim of the glass and Texas sarsaparilla bitters are sprayed from a cocktail atomizer over the foam.