{"id":31922,"date":"2026-02-26T22:23:34","date_gmt":"2026-02-26T14:23:34","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=31922"},"modified":"2026-02-26T22:23:34","modified_gmt":"2026-02-26T14:23:34","slug":"drink-in-focus-water-cocktail-at-caprice-bar-at-four-seasons-hotel-hong-kong","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=31922","title":{"rendered":"Drink in Focus: \u2018Water\u2019 cocktail at Caprice Bar at Four Seasons Hotel Hong Kong"},"content":{"rendered":"


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In a bar scene as diverse and innovative as Hong Kong\u2019s<\/span>, it would be easy for veteran bars to just play the hits from over two decades of history. This is especially true for those that have a long history in the city\u2019s hotels, like Caprice Bar \u2013 with the Michelin-starred restaurant sitting just a few steps across.<\/div>\n

However, the team at the Four Seasons and at Caprice Bar, helmed by bar manager Anyss Saintilan, have been able to combine a storied history of world-class mixology with cutting-edge flavours for their now time-tested Elements menu. One of the strongest examples from that menu, which was launched in June last year, is the Water.<\/p>\n

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\"Anyss<\/div>
Anyss Saintilan is the manager of Caprice Bar. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

\u201cI began asking myself what naturally exists in water,\u201d Saintilan explains, \u201cthat could translate beautifully into a drink. The oyster immediately came to mind. From there, the concept evolved around capturing that marine freshness and salinity in an elegant way.\u201d<\/p>\n

The drink\u2019s assembly is as minimalist as it can get. Inspired by the Hugo Spritz, a combination of elderflower liqueur, prosecco, mint leaves and soda, the Water largely innovates by swapping the mint for oyster leaf.<\/p>\n

\u201cWe infuse the oyster leaf into the elderflower liqueur in advance to extract its marine, slightly saline character,\u201d says Saintilan. \u201cWhen serving, the drink is assembled directly in the glass over ice, topped with champagne and soda for lift and freshness.\u201d<\/p>\n

The result is a full, rich flavour courtesy of infusion. The drink is without the transparent but sterile flavours that might result from more modern techniques like rotovaping, centrifuging or redistillation \u2013 an intentional choice that, according to Saintilan, preserves the oyster leaf\u2019s delicate oceanic notes without overprocessing it. He finds that guests also perceive tropical fruit notes even though no fruit is present, as well as a delicate minerality from the oyster leaf and champagne.<\/p>\n

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\"Caprice<\/div>
Caprice Bar\u2019s Elements menu offers a wonderful cocktail selection. Photo: Nicholas Wong Sixteen Photography<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>\n


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In a bar scene as diverse and innovative as Hong Kong\u2019s, it would be easy for veteran bars to just play the hits from over…<\/p>\n","protected":false},"author":1,"featured_media":31923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[2917,16729,7966,26,2051,3569,1095,5231,13061,203],"class_list":["post-31922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-bar","tag-caprice","tag-cocktail","tag-drink","tag-focus","tag-hong","tag-hotel","tag-kong","tag-seasons","tag-water","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/31922","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31922"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/31922\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/31923"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}