Press release
6MB
march 27, 2018 - Four Seasons
Blue Remix Presents Dry Martini: Four Seasons Brings The King of Barcelona to Hong Kong
March 26, 2018, Hong Kong, China
Dry #martini is more than just a classic cocktail, it is also the name of Barcelona’s most heralded cocktail institution. For seven years in a row, #drymartini has been listed on the prestigious World’s 50 Best Bar awards and is currently named the third best gin bar worldwide. Continuing with the success of Manhattan and The Dead Rabbit pop-ups, this April #blueremix brings the celebrated mixologists of #drymartini to Blue Bar at Four Seasons #hotel Hong Kong for an #event sure to leave cocktail enthusiasts shaken with delight.
Classics Will Never Go Out of Style
Located in the heart of Barcelona, #drymartini is a retro revival English bar complete with wood paneling, mirrored bars and plush leather chairs. Opened in 1978, it has sold more than a million dry martinis while keeping its quintessential English essence.
The mastermind behind #drymartini, Javier de las Muelas is a successful entrepreneur and bar consultant as well as a living #drymartini cocktail icon. His notion of martinis comes from Hollywood’s glamorous past when the martinis of #jamesbond and All About Eve signified international sophistication and style.
Javier has not stopped at the success of #drymartini. In 2008, he expanded his vision internationally, publishing his first cocktail book with more than 100 #drymartini recipes - an instant classic of the genre. He is also no stranger to Four Seasons, having served as a consultant for Four Seasons #hotel Singapore, Four Seasons Resort Chiang Mai and Four Seasons Resort Bali at Sayan.
Martinied Out
From April 26 to 28, 2018, cocktail lovers will be able to sample six of Dry Martini’s signature eccentric cocktails at #bluebar, paired with divine snacks crafted by #hotel Executive #chef Andrea Accordi. All cocktails are priced at HKD 180, subject to 10 percent #service charge.
Cocktail menu and subsequent #food pairing:
- Apple Spicy Martini HKD 180; foie gras, apple, honey HKD 290
- Wasabi #martini HKD 180; yellow fin tuna and salmon tempura, soya, shikuwasa, wasabi foam, HKD 260
- Frappé Madrás HKD 180; steak tartar, avocado, capers, celery HKD 260
- Coconut HKD 180; seared scallop casserole, red curry foam, custard apple, crispy amaranth HKD 280
- Passion Brulée HKD 180; Secovia's coccinillo "suckling pig," green cardamom shallot confit, passion jel HKD 280
- Sharon Stone HKD 180; exotic fruits, soursop syrup, young #coconut, ginger HKD 130
For enquiries, email #bluebar at bluebar.hkg@fourseasons.com or call (852) 3196 8830.
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