酒店的Fifty Mils是墨西哥城數(shù)一數(shù)二的頂級酒吧，提供招牌雞尾酒與特色美食。酒吧中，6米長的吧臺(tái)不言而喻地成為焦點(diǎn)，明星調(diào)酒師Mica Rousseau在此展現(xiàn)其超凡的調(diào)酒技藝。作為調(diào)酒師，他獲獎(jiǎng)無數(shù)。

在今年的墨西哥國際調(diào)酒大賽（2016 World Class Mexico）中，Mica Rousseau又一次摘得桂冠，他在比賽時(shí)用咖啡壺調(diào)制的巧克力賓治酒艷驚四座，也讓他成為墨西哥最具影響力的調(diào)酒師之一。

Fifty Mils酒吧還與酒釀專家Wahaka Mezcal公司合作，推出了100瓶獨(dú)家特制的梅斯卡爾酒，名為Four Fifty Mezcal。這款梅斯卡爾酒利用一種獨(dú)特的龍舌蘭屬植物，加入芒果和成熟的多米尼加香蕉，并且在最后一次蒸餾的過程中混入摩洛哥薄荷與小豆蔻提升酒品的芳香度，嘗試過該款梅斯卡爾酒的顧客都對其稱贊有佳。

時(shí)髦且輕松的氛圍、國際DJ手中跳動(dòng)的節(jié)奏，使Fifty Mils酒吧成為墨西哥城中一處全新的社交場所。品酒之余，傳統(tǒng)的墨西哥街頭小食配以四季酒店的特色風(fēng)味，肆意“挑逗”著賓客的味蕾。

Fifty Mils is the one of the city's top new bars offering signature cocktails and gastropub-style food. The 6-metre long bar creates a focal point for the modern signature cocktails designed by star mixologist Mica Rousseau. Mica Rousseau， head bartender at Fifty Mils at Four Seasons Hotel Mexico， D.F.， continues to gain accolades， most recently at 2016 World Class Mexico， where he won first prize. During the competition， Rousseau offered his signature Selfie cocktail， and then surprised everyone as his Not Tea Time punch was poured from a coffee pot made of chocolate that he fashioned himself.

Continuing in the spirit of innovation for which its new bar Fifty Mils is already renowned， The hotel has partnered with Wahaka Mezcal， specialists in premium handmade mezcal， to develop an exclusive production of mezcal – just 100 bottles. They used a kind of agave named espadín， and in the third distillation whole fruits including mango and ripe Dominican banana were added. For the final touch， Moroccan mint and cardamom were added in the last distillation process to accentuate the aromas.

The hip yet relaxing ambiance is the perfect stage to entertain against the backdrop of some of the most prestigious Mexican and international DJ beats， creating a perfect atmosphere that makes this venue the new hotspot for hanging out and making connections in the city. The gastropub menu， featuring updates of traditional Mexican street foods prepared with delicious Four Seasons flourish， teases the taste buds of the guests.

（品酒之余，傳統(tǒng)的墨西哥街頭小食配以四季酒店的特色風(fēng)味，肆意“挑逗”著賓客的味蕾。

The gastropub menu， featuring updates of traditional Mexican street foods prepared with delicious Four Seasons flourish， teases the taste buds of the guests.）