Meet Lorenzo Antinori, the man behind Argo at the Four Seasons Hong Kong
After much excitement and anticipation, ARGO, the hottest new bar located in Four Seasons Hong Kong has opened. Taking over the prestigious and iconic Blue Bar location at the hotel, ARGO is a cocktail bar that explores the modern world, whilst celebrating innovation in the world of fine drinking.
The famous cocktail menu "Here Today, Gone Tomorrow" focuses on six staple ingredients: honey, cacao, vanilla, coffee, rice, and apple, that may be endangered in the future. Within the cocktails, these ingredient flavours are highlighted and showcased in a unique and creative way. ARGO has also partnered with local bee farm HK Raw Honey and cacao farm Chocolate Concierge in Malaysia to source the ingredients for their cocktails.
If you’re a spirit lover, consumers can explore new bottles and flavours that are available in 50ml shots, tasting flights, or as a classic cocktail. Their "Field Guide to the World’s Innovative Spirits," showcases a collection of spirits housed in the bar’s Field Guide book that celebrate the innovators in spirits making, introducing them under a different light.
We get to know Lorenzo Antinori, the Beverage Ambassador for Four Seasons Hotels and Resorts, Asia Pacific and Beverage Manager at Four Seasons Hotel Hong Kong, .who has quickly made his mark on the rapidly evolving cocktail scene.
1. Tell us about your journey, Why did you decide to move to Asia?
Experience a new country and culture and start a new professional challenge
2. What inspired you to create this menu for Argo?
The curiosity on how the world around us is evolving fast, and affecting the way we drink and eat
3. What are some of the flavours/ingredients that you feel make your drinks stand out?
The balance and the subtleness but at the same time how approachable are these combinations. I always try to trigger curiosity without alienate but instead give a sense of comfort
“ARGO is a space driven by curiosity. We are curious about the world around us and how it affects our relationship with drinks and food. This journey gives us the opportunity to explore ingredients, flavours, and exciting and innovative spirits. We hope to trigger curiosity, excitement and open a new window on how spirits have been seen traditionally,”
- Lorenzo Antinori, Beverage Manager of Four Seasons Hotel Hong Kong and Beverage Ambassador of Four Seasons Asia Pacific.
4. What would be your go-to drink? / What is your favourite cocktail to make for others?
Depends on my mood or time of the day; I could go for a gin martini with olive, a zingy daiquiri or a peaty dram late at night. For sure champagne it’s always welcome.
5.What is the best bar you’ve ever been to? Why?
There are many to mention in HK and unfortunately due to the current situation, many more that I’d like to discover around the world. To me the best bar is the one which makes me feel comfortable, triggers my curiosity and at the same time makes me want to come back.
Antinori aims to elevate the cocktail experience to everyone to meet the exceptionally high standards of experience already being produced at the hotel. By creating new cocktails in keeping the tradition yet having a very contemporary approach, he has attracted a new generation of consumers and cocktail lovers, all longing to try the most sought-after bar in Hong Kong.
ARGO
Four Seasons Hotel, 8 Finance Street
Hong Kong
