Four Seasons Hotel Jakarta presents a new collaboration that blends the art of mixology with pastry craft. The Nautilus x La Patisserie Gift Box is a limited-edition offering that combines cocktail-inspired chocolates with bottled drinks, created by Bar Manager Julian Brigget and Executive Pastry Chef Lorenzo Sollecito.
The gift set features ten vibrant bon bons, each infused with flavours from Nautilus Bar’s most popular cocktails. Every piece is filled with ganache that reflects Indonesia’s spice trade legacy, with ingredients such as Andaliman pepper, nutmeg, pandan, and mesoyi cinnamon. The bon bon selection includes:
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Koko Pala – Cacao nib Wild Turkey whiskey with nutmeg Campari and Cinzano Rosso vermouth.
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Mezcal Express – A smoky mix of mezcal, espresso, coffee liqueur, and cinnamon syrup.
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P&J – Jackfruit-infused tequila and mezcal with pandan pistachio orgeat and coconut milk.
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Mezcal Negroni – A warm blend of Montelobos mezcal, Campari, and vermouth.
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Lada – Combining gin and rum with Andaliman pepper, strawberry, honey, and almond milk.
Accompanying the bon bons is a bottled cocktail, ready to pour over ice. Guests can choose from two options:
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Lada – Highlighting gin and rum with fruit and spice notes.
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Mezcal Negroni – A classic with smoky depth and warmth.
The gift set’s presentation is equally detailed. Inside a deep blue velvet box that evokes the ocean, the chocolates are arranged like gems beside the cork-sealed cocktail bottle. It’s a nod to Nautilus Bar’s maritime concept and the region’s spice route history.
Known for its inventive approach to cocktail-making, Nautilus Bar draws inspiration from 16th-century Indonesia, incorporating local ingredients into its recipes. The collaboration with La Patisserie extends that narrative into pastry, transforming drinks into edible confections.
Available for a limited time, the Nautilus x La Patisserie Gift Box is designed for those who appreciate craft, flavour, and presentation — whether enjoyed personally or given as a gift.
