Guest mixologist Patrick Greco from Bulgari Hotel Milan makes the final stop of his Asian Tour at The Ritz-Carlton, Hong Kong from December 1 to 5, 2015. Patrick Greco will present a series of enticing signature cocktails and ritual drinks showcasing elegant Italian flair at Ozone, the highest bar in the world.
Patrick realized his passion for mixology at a tender age and has been continuously honing his skills for the past 15 years. With his appointment at Bar II of the luxury boutique hotel, Bulgari Hotel Milan, in 2008, his creative take on classic cocktails has made the bar a favorite meeting place not only for hotel guests but for in-the-know Milanese as well. Patrick’s cocktail creations are celebrated for their palate-pleasing flavors with tempting exotic garnishes and eye-catching presentations, making him one of the 10 best bartenders in Europe in 2014 and the first-ever champion of the Italian Organic Vodka Competition, held in 2015.
Making brief stops at Ritz-Carlton hotels in Shanghai, Beijing and Tianjin, Patrick will visit Hong Kong as his final stop, with more passion and flair than ever. He is set to elevate the cocktail experience at Ozone with his favorite selection of cocktails – “Bulgari,” “Baroni,” “Basil Julep,” “Melodia,” “Napoleone,” “Orient Express” and “Truffle Fizz”. “Bulgari” is a signature cocktail available across all properties of Bulgari Hotels & Resorts. Refreshing pineapple juice and orange juice are perfectly blended with gin and aperol, while a few drops of lime juice add more spirit to this legendary cocktail. “Basil Julep” makes its presence felt with the reddish color and distinct taste of premium barrel-aged Bourbon whiskey, whereas the fresh basil leaves add an Oriental touch to this strong gentleman’s cocktail.
Date: December 1 to 5, 2015
Time: 5:00pm onwards
Venue: Ozone, Level 118, The Ritz-Carlton, Hong Kong (December 1 & 3-5)
The Lounge & Bar, Level 102, The Ritz-Carlton, Hong Kong (December 2)
For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at [email protected].