Savoury Cocktail Menu Arrives at Four Seasons Hotel London

Rotunda Bar and Lounge at Four Seasons Hotel London at Tower Bridge has unveiled a new cocktail collection that celebrates the fleeting beauty of Four Seasons Tower Bridge, while being rooted in the classics.

Savour The Season is the first cocktail menu from Michele Lombardi, who was appointed the hotel’s Head of Bars earlier this year.

Michele and his team have honed each recipe in this collection, stripping away the frills to reveal balance and character, one glass at a time.  Each drink is crafted with reverence for its core ingredients. Spirits are showcased in their purest form, seasonal produce is presented at its peak, and timeless techniques let every element speak for itself.

Launched just in time to welcome the warmer months, Savour The Season evokes the hot days and cool nights of summer. All the classics have been reinvented using unique flavour combinations and hyper-seasonal profiles.

The Pistachio Raspberita is a bright, tart twist on a Margarita, while the Fig à l’eau is a light, fragrant floral fizz with jasmine, fig leaf soda and Cognac, and the sweet-savoury Gibson Lychee Martini balances lychee and bergamot with a dry, sherry-kissed backbone. 

A Toasted Corn Sour, a rich, smoky-sweet sour layered with bourbon, mezcal, corn and a hint of banana, captures bonfires on the beach, while the dark and rich Fig Honey Manhattan with fig, eucalyptus honey and rye is an ode to the plentiful bounty of late summer.

While the focus is on the seasons, the ingredients used are sourced from almost all over the world, reflecting the hotel building’s historical significance as a point of cultural exchange between the East and the West.

The bitter notes of the Negroni, with its Italian roots, is enhanced by Japanese plum sake in Rhubarb Plum Negroni, an aperitif for balmy evenings, while the Strawberry Yogurt Gimlet features vetiver from India, which works harmony with harmonising with the vodka and mezcal, with subtle balsamic notes from Chartreuse.

The Almond Pineapple Mai Tai incorporates labdanum, a citrus plant from North Africa and the Middle East, which complements the flavour of Takamaka rum from the Seychelles.

All served in sleek, luxury glassware, the menu always keeps sustainability in mind by looking to leftover ingredients from the hotel for its garnishes, such as homemade jelly made from leftover plum jam from breakfast, or a soft, airy milk chip taken from the coffee service.

The Rotunda Bar and Lounge is the stunning centrepiece of this historic building and provides both a focal point and meeting hub for guests and visitors to the hotel alike.

The crescent shaped cocktail bar, copper topped, wood panelled and elegant, presides over the bustling room. It’s the perfect spot for post work drinks, pre-dinner cocktails, or evenings indulging in great drinks with good company in a beautiful setting.

Cocktails are priced from GBP 19-25, and at GBP 14 for non-alcoholic choices.