Four Seasons Hotel Hong Kong’s ARGO bar, ranked #11 on Asia’s 50 Best Bars 2025, has launched the “Exploration” cocktail program. Curated by Beverage Manager Jonathan Gabbay, the menu highlights Hong Kong’s local artisans, seasonal produce and the bar’s own team, offering twelve new drinks split into two thematic chapters.
Chapter One – Local Collaborations showcases six cocktails created together with Hong Kong creators such as Chinese‑medicine specialist Dr James Ting, the iconic Big JJ Seafood Hotpot, Yau Ma Tei’s Tai On Coffee & Tea, the agro‑brand LoCoFARMS, visual artist Tam Mei Yi Amy, and tattoo artist Marcus Yuen. Each partnership leaves a distinct imprint on the glass, from the “Hong Kong Punch” that blends Rémy Martin, Iichiko Shochu and Magnolia Botanical Liqueur with tea and egg‑tart foam, to “Morning Bite,” a gin‑based martini with locally produced banana jam.
Other highlights include “Dreamscape,” a fat‑washed coconut‑tequila drink visualised on a custom coaster by Amy, and “Classic X Classic,” a Macallan‑based spirit‑forward cocktail featuring a bespoke garnish designed with Yuen.
Chapter Two – Seasonal Journeys turns the focus to nature‑derived ingredients. The lineup includes “Rooty Slushy,” a sweet‑potato rum slush with truffle honey; “Pickled G&T,” a briny highball with pickled kale and kale chips; and “Herbal Boulevardier,” a bourbon‑Fernet blend anchored by a roselle‑infused ice sphere. These drinks emphasize purity and simplicity while reflecting the season’s bounty.
The menu also retains ten of ARGO’s most popular classics under the “Timeless Passages” section, anchored by the signature ARGO Martini made with the bar’s own gin from The Never Never Distilling Co. and seasonal hydrosols.
Accompanying the new drinks is an updated bar‑bite selection, featuring items such as Crispy Soft‑Shell Crab Open Maki (HKD 200) and Iceberg Lettuce Roll with Drunken Chicken (HKD 180). Cocktail prices start at HKD 180, plus a 10 % service charge.
Source: press.fourseasons.com
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