The neatest thing about arriving early to your desk at Four Season Hong Kong’s three-Michelin-star French restaurant Caprice is having fun with additional time to savor a drink on the adjoining Caprice Bar. One of the ten finest in Hong Kong for VIPs, the decadently darkish cocktail lounge serves beautiful drinks crafted by Lorenzo Antinori, Beverage Manager, Four Seasons Hotel Hong Kong, and Beverage Ambassador, Four Seasons Hotels and Resorts, Asia Pacific.
Making Antinori’s extraordinary Da Hong Pao Sour at residence would require some stealthy substances gathering, because it encompasses a vodka distilled from winter wheat grown and milled in France that’s then infused with butter created from Da Hong Pao, a really particular Oolong tea present in the perfect Chinese tea homes. The method is unappetizingly known as “fat washing” however the result’s refreshing and delectably aromatic.
Da Hong Pao Sour
45 ml Tried & True vodka fat-washed with Oolong butter
20 ml Mancino Bianco vermouth
10 ml Orgeat
10 ml Fresh Pineapple Juice
20 ml Lemon Juice
Method: Add substances to a shaker crammed with ice. Shake nicely. Strain right into a martini glass and garnish with a Nasturtium leaf.
