Innovation is alive at Four Seasons Hotel Silicon Valley at East Palo Alto. Just in time to kick off the summer season, a new menu of cocktails has been crafted for the Hotel’s restaurant Quattro. With inspiration from the restaurant’s herb garden, and infusions from FeverTree vibrant mixers, Quattro’s team of mixologists have channeled their inner creative genius and debuted a full menu of refreshing options and the motivation for Quattro’s guests to “sip into summer.”

Highlights include:

Don Julio’s Icy Spicy Margarita

1 1/2 oz Don Julio Silver Tequila
1 oz simple syrup
1/2 oz fresh lime juice
1/4 oz Cointreau
3 thin slices cucumber
3 very thin slices of de-seeded jalapeño pepper
Dash of lemon juice
Bulleit’s Bourbon Thyme

2 oz Bulleit Bourbon
1 1/2 oz fresh lemon juice
1 oz simple syrup
4 sprigs of fresh thyme or lemon thyme combination
Top with Fever Tree Club Soda
Baby radish flowers
Nolet’s Gin Gin

1 1/2 oz Nolet’s Gin
1 oz Fever TreeGinger Beer
Dash of orange bitters
Roberto Colada

1 1/2 Malibu Coconut Rum
3/4 oz fresh lime juice
0.5 oz Cointreau
Splash pineapple juice
Splash cranberry juice
Stanford Cardinal Rye Manhattan (aka The Graduate)

1 1/2 oz Bulleit Rye Bourbon
1 1/2 oz Visciola Cherry Infused Wine
1/2 oz Carpano Antica Formula
Cherry wrapped in fresh mint Garnish

Available throughout summer 2011, the new cocktails offer the perfect accompaniment to an afternoon or evening in the lounge, restaurant, or on Quattro’s terrace.