ARGO at Four Seasons Hotel Hong Kong has launched a new cocktail programme titled ARGO Exploration, presenting a menu shaped by local collaboration, seasonal ingredients, and the creative perspectives of the bar team. The programme is led by Beverage Manager Jonathan Gabbay and introduces twelve new cocktails developed around two thematic directions: local encounters and seasonal ingredients.
Ranked No.11 on Asia’s 50 Best Bars in 2025, ARGO continues to explore the relationship between place and flavour through a menu that reflects the city’s craft communities, agricultural produce, and cultural influences.
Local Encounters Through Collaboration
The first part of the menu focuses on partnerships with Hong Kong makers and neighbourhood institutions. Rather than drawing inspiration from global trends, the ARGO team turned inward, working with local artisans, farmers, artists and culinary figures to shape a series of cocktails rooted in the city’s creative landscape.
“This menu is a reflection of the encounters, passions, and shared experiences we’ve lived as a team, told through meaningful collaborations and the incredible products and craftsmanship Hong Kong has to offer,” says Gabbay.
Six cocktails emerge from these collaborations, each influenced by a different partner, including Chinese medicine practitioner Dr. James Ting of Magnolia Lab, seafood restaurant Big JJ Seafood Hotpot, Tai On Coffee & Tea in Yau Ma Tei, agro-food brand LoCoFARMS, artist Tam Mei Yi Amy, and tattoo artist Marcus Yuen of 59 Tattoo studio.
Among the highlights is Hong Kong Punch, developed with Tai On Coffee & Tea. The drink combines Rémy Martin V.S.O.P, Iichiko Shochu and Magnolia Botanical Liqueur with black tea and egg tart foam, served alongside a butter tartlet designed to scoop the topping in the style of the classic pastry.
Another cocktail, Morning Bite, offers a local interpretation of the Breakfast Martini. Made with No.3 London Dry Gin, Chardonnay and Strega herbal liqueur, the drink incorporates banana jam produced in collaboration with LoCoFARMS, balancing bright acidity with subtle sweetness.
The menu also includes Dreamscape, a coconut tequila cocktail created with artist Tam Mei Yi Amy. The drink blends hazelnut, coconut, tonka bean and chestnut flavours and is presented with a custom-painted coaster inspired by the artist’s palette of soft greens and pastel tones.
For guests who prefer spirit-forward drinks, Classic X Classic draws inspiration from tattoo culture through a collaboration with Marcus Yuen. Built on The Macallan 12 with amaro, ginseng liqueur and jasmine bitters, the cocktail develops earthy and nutty notes while referencing traditional tattoo iconography through its garnish design.
Seasonal Cocktails Inspired by Nature
The second chapter of ARGO Exploration shifts the focus toward seasonal ingredients and agricultural cycles. These cocktails take cues from natural produce such as herbs, roots and preserved ingredients, highlighting flavours that change throughout the year.
The drinks follow familiar cocktail structures but reinterpret them through seasonal components. One example is Rooty Slushy, a rum-based cocktail that combines sweet potato, amaro, truffle honey and raspberry sorbet, finished with balsamic for acidity. The result is a layered drink that moves between sweet, savoury and sour elements.
The Pickled G&T introduces savoury notes to the classic gin highball. Featuring pickled kale alongside gin, shochu and Riesling, the cocktail emphasises acidity and brightness while offering a briny edge uncommon in traditional G&T variations.
Meanwhile, the Herbal Boulevardier blends Michter’s Bourbon with Fernet Hunter and Mancino Bianco Ambrato, accompanied by a Campari-infused herbal ice sphere with roselle. As the ice melts, the drink gradually evolves in flavour and balance.
Classic Signatures Remain on the Menu
Alongside the new creations, ARGO continues to serve a selection of signature cocktails under a section titled Timeless Passages, which features ten of the bar’s most requested drinks.
Among them is the ARGO Martini, built using the bar’s proprietary gin created in partnership with Australian distillery The Never Never Distilling Co. The drink is paired with seasonal hydrosols that change throughout the year, reflecting the bar’s evolving approach to flavour.
To accompany the cocktail menu, ARGO has also introduced a refreshed bar snack selection, including Crispy Softshell Crab Open Maki and Iceberg Lettuce Rolls with Drunken Chicken, designed as shareable dishes for guests enjoying the drinks programme.
The ARGO Exploration cocktail menu is now available at ARGO at Four Seasons Hotel Hong Kong, with cocktails starting from HKD 180, excluding service charge.
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Four Seasons Hotel Hong Kong
8 Finance St, Central, Hong Kong
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