Four Seasons Hotels and Resorts just launched their year-long Cocktail Quarterly campaign highlighting mixologists’ takes on cocktail trends, the first theme being the Old Fashioned.

From August – October 2015, the classic Old Fashioned will be celebrated with a wide array of flavors, styles and techniques. Some notable variations highlighting expertise and dedication to high quality ingredients and innovation include the cocktails below.

Grilled Peach Old Fashioned (Four Seasons Hotel Westlake Village)

Using locally-sourced peaches from a nearby farm, in one of the healthy recipes from the nutrition team at its on-site wellness facility, California Health & Longevity Institute, this cocktail gives the traditional Old Fashioned a natural sweetness with less added sugar.

Grilled Peach Old Fashioned

Grilled Peach Old Fashioned

Photo Courtesy Four Seasons Hotels and Resorts

Grilled Peach Old Fashioned

Kristine Bocchino, Tasting Room Supervisor at Four Seasons Hotel Westlake Village

Ingredients:

  • 2 1/2 oz. Bulleit Bourbon
  • 1/2 oz. Crème de Peche
  • 2 dashes Fee Brothers Peach Bitters
  • 2 splashes Club Soda
  • 2 wedges Philen Pharms Grilled Peaches with Amaretto*
  • 1 Orange Wedge
  • 1 Luxardo Cherry (for Garnish)

Preparation: Muddle peach bitters, grilled peaches and orange wedges in a mixing glass. Pour in bourbon and crème de peche, fill with ice cubes and stir. Strain over a large square or sphere ice cube in an old-fashioned glass. Top with 2 splashes club soda and garnish with a Luxardo cherry.

*Grilled Peaches with Amaretto (Wellness Kitchen Recipe)

Paulette Lambert, R.D., CDE, Director of Nutrition at Four Seasons Hotel Westlake Village

Ingredients:

  • 4 Large, Ripe Peaches, Blanched, Peeled, Halved, and Pit Removed
  • 1/4 cup Sugar
  • 3 tbsp. Amaretto Liqueur

Preparation: Preheat lightly oiled grill to medium-low heat. To blanch the peaches: Bring large pot of water to a boil. Score the bottom of each peach with an X. Put peaches in boiling water for 2–3 minutes. Use a slotted spoon to remove and place in an ice water bath. Remove skin with a paring knife. Cut peaches in half and remove pits. Place sugar in shallow bowl. Roll peaches in sugar, shaking off any excess. Grill peaches until sugar is melted, about 3–4 minutes. Turn over and continue grilling for 3 more minutes. Brush amaretto on peaches (peaches will flame for a few seconds).


Boss Hog

Boss Hog

Photo Courtesy Four Seasons Resort, Orlando

Boss Hog

Ingredients:

  • 2 oz. Bacon Infused Old Forester Bourbon
  • 1/2 oz. Disaronno
  • 2 dashes Orange Bitters
  • 1 dash Black Walnut Bitters
  • 1 strip of Candied Bacon
  • 1 Orange Peel

Preparation: Mist and drop orange peel into mixing glass. Add bitters. Add brandied cherry, Quick muddle. Add ingredients 1&2. Stir with ice and Strain. Garnish with orange peel, candied bacon strip and brandied cherry.


The Smoking Gun (Four Seasons Hotel Austin)

Created by Lounge Bartender Sarah Rahl, The Smoking Gun is inspired by the smoky and spicy flavors of Traditional Texas cuisine, including BBQ and Tex-Mex. The cocktail follows the traditional proportions of an Old Fashioned, substituting the bourbon with increasingly trendy Mezcal. This play on an Old Fashioned is reminiscent of a spicy margarita and we all know Texans love their margaritas!

Smoking Gun

Smoking Gun

The Smoking Gun

Ingredients:

  • 2 oz. Serrano Infused Illegal Joven Mezcal
  • 2 dashes of Orange Bitters
  • 1/2 oz. Ancho Reyes Liqueur

Preparation: Served in a rocks glass over large ice cube. Garnish with flamed orange peel slice of serrano.