5 New Four Seasons Drinks Perfect For Summer

Now that you have the perfect summer swimsuit, know which actors, artists, and musicians are making us hot, and have stocked up on beach reads, it's time to beef up your bar with these five cocktail recipes created by mixologists at five different Four Seasons hotels from around the world. Though these are officially part of the hotel chain's 100 Mile Cocktail program, a challenge to create drinks with ingredients sourced from within 100 miles from the hotel, all can be made with modifications from your hometown, too.

Grannys Cool Garden Cocktail, Four Seasons Prague

40 ml Becherovka - local Czech herbal liquor
20 ml elderberry syrup
40 ml apple cider
A splash of soda
Crushed Ice

Top with raspberries, blackberries, strawberries, and blueberries

Amarantini, Amaranto Bar, Four Seasons London

40 ml Chase Vodka
15 ml Chase Rhubarb Liqueur
20 ml Aperol
10 ml Fresh lemon juice
10 ml homemade sage sugar
2 leaves fresh sage

Muddle the fresh sage at the bottom of cocktail shaker, add other ingredients and ice.

Shake well and double strain into a chilled cocktail glass.
Garnish with 1/2 a fresh strawberry and 1 sage leaf on glass rim.

Date Me, Four Seasons Hangzhou

South Black dates
Lan Qiao Feng Yue Rice Wine
Shanghai White Vodka
Sugar

Soak all Black dates in Lan Qiao Feng Yue Rice Wine for about 3-4 weeks, giving the wine time to draw out the dates' sweetness.

Once ready, mix equal measures of infused rice wine and Shanghai White Vodka, in a mixer, shake until frost forms on the mixer

Double strain into a chilled Martini glass and serve with a spear of infused dates.

The Cleopatra, Four Seasons Cairo

One oz Bacardi Gold
Half oz Apricot Brandy
One oz Apricot Juice
Touch of Rose Water

Shake all ingredients with ice
Strain into a cocktail glass
Garnish with dried apricot.

Benja Mojito, Four Seasons Bangkok

60ml of Bangyikhan rum infused with lemongrass, ginger, chili and kaffir lime (Bangyikhan can be replaced with any medium dark rum, such as Havana Club.)
8 to 10 fresh mint leaves
20 ml freshly squeezed lime juice
15 ml of local sugar cane syrup (can be replaced with any sugar syrup if sugar cane not available)
Soda Water
Crushed ice

Combine the infused Bangyikhan rum, lime juice and sugar syrup in a glass.

"Clap" (bruise) the mint leaves and add to the mix.

Add crushed ice, stir, and top with soda water.