This month, Four Seasons Hotel New York is offering new tea-inspired cocktails at its TY Bar as part of the ongoing Cocktail Quarterly series, a year-long global initiative that highlight a cocktail trends, technique or seasonal ingredient each quarter. Cocktails include:
• Honey Earl Grey featuring chilled Earl Grey Tea, Hendricks Gin, honey syrup and lemon juice, served over an orchid ice ball in a martini glass
• Black Cherry Chai featuring chai-infused Hudson Valley rye whiskey, with freshly squeezed lemon and honey syrup
• Chamo-Quila Sour featuring chamomile-infused simple syrup, with lime, Maestro Dobel tequila and rimmed with salt
• Ruby Rooibos featuring Tangerine Rooibos brewed tea and brewed iced tea, mixed with Grey Goose cherry noir, cherry jeering liqueur and lime
Also in February, Four Seasons New York will launch its Cocktail and Chocolate Pairing Menu created exclusively for Valentine’s Day. Menu items include:
• Love Blush Gimlet (Grey Goose citron vodka, cranberry, agave and lime) paired with a fresh Yuzu marshmallow
• Cupid’s Quiver (Grey Goose vodka, Lillet Rouge and lemon), paired with an Anise citrus ganache bonbon
• NY de Fleur (Ketel One vodka, St. Germain, champagne and lemon), paired with a champagne and elderflower gelée bonbon