Four Seasons Resort Vail Launches a New Bar Takeover Series in Partnership With Celebrity Bartenders From The World’s Best Bars

Toronto’s Bar Pompette, Mexico City’s Limantour, New York City’s Employees Only, and Fifty Mils at Four Seasons Hotel Mexico City bring top bartenders and creative cocktail experiences to Vail


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Four Seasons Resort Vail | January 25, 2024


Four Seasons Resort and Residences Vail announces Bar Takeovers, an exciting new guest bartender series where renowned mixologists shaping the future of beverage innovation bring their creative vision and razor-sharp craftsmanship to Vail, each for multi-day activations at the Resort’s Remedy Bar.

“We are really excited to expand The Remedy Bar’s cocktail program with the launch of these fabulous new bar partnerships,” says Jerome Arribas, General Manager of Four Seasons Resort and Residences Vail. “A local activation with a global outlook that truly revels in the international tastes of our guests, Bar Takeovers brings some of the hospitality industry’s best and brightest bartenders to Vail, while spotlighting the innovations of our peers pushing the boundaries of exceptional cocktail experiences.”

For one night only on January 19, 2024, Four Seasons Resort Vail formally launches Bar Takeovers with Toronto’s Bar Pompette, ranked #15 in 2023 by the World’s 50 Best Bars, an international authority on first-class cocktail destinations in North America. Bar Pompette, which translates to “tipsy” in French, is best known for its superb cocktail program inspired French traditions and the seasons. Guided by modern technique, simple presentations, balance, and taste, Bar Pompette Co-Owner Hugo Togni joins The Remedy Team for one special evening of sophisticated and creatively imagined cocktails.

February 15 through 18, 2024, Four Seasons Resort Vail welcomes celebrity bartender José Luis Leon of Mexico City’s Licorería Limantour, ranked #7 in 2023 by the World’s 50 Best Bars. Established in 2014 by Leon and his partner Benjamin Padrón in Mexico City’s upscale Roma Norte neighbourhood, Licorería Limantour was an early innovator in the capital’s emerging craft cocktail movement. Today, the enduring popularity of Limantour’s mixology program continues with a blend of traditional and contemporary flavour-making techniques, rigorous testing and development, and a steady roster of classic cocktails influenced by the local tastes of Mexico. In February, José Luis Leon presents an inventive menu of Limantour fan favourites in partnership with Casa Dragones, a small batch Mexican tequila distiller founded by Bertha González Nieves, the first woman certified as a “Maestra Tequilera” by the Academia Mexicana de Catadores de Tequila.

March 9 and 10, 2024, the Resort will again host a major name in the world of fine cocktailing – New York City’s Employees Only. Representing Employees Only as a guest bartender in Vail is General Manager Jonathan Yutzy, a seasoned mixologist from one of New York City’s most renowned speakeasies. Opened in 2004 in the West Village by five industry friends, Employees Only has gained a voracious and loyal following for the bar’s mysterious and convivial ambiance, esteemed New American fare, subtle Eastern European touches, and pioneering cocktail classics including their famed twist on the Manhattan, seasonally adapted Ginger Smash, The Amelia, and countless others.

March 24 through 30, 2024, Four Seasons Resort Vail will host the last bar takeover in this seasonal series with Fifty Mils Four Seasons Hotel Mexico City and bar manager Nicolas Castro. Located in Mexico City’s posh Polanco neighborhood, Fifty Mils’ cool and comfortable gastrobar is hailed as one of the best in Mexico City, frequented by stylish locals and international travelers alike. The bartenders are renowned for their use of local ingredients, artisanal techniques, and for putting on a show as extraordinary as the cocktails they serve.

Each bar takeover will be hosted by The Remedy Bar at Four Seasons Resort and Residences Vail. Remedy is open 11:00 am to 11:00 pm daily on a first come, first served basis.