The Fontainebleau Miami Beach is mixing up its cocktail program for the summer, with every one of the resort's signature restaurants offering bright and refreshing libations to cool you off for the hot weather ahead.
Each drink ($16) reflects the cuisine at its respective venue (Scarpetta, Hakkasan, Michael Mina 74, Stripsteak, and the resort's Bleau Bar), yet all are designed for their drinkability with or without food. New Times was invited to sample some of the hotel's new libations. Try them at the resort, or make them at home with these recipes to impress your guests with your mad mixology skills.
Samba Pa Ti (available at Michael MIna 74)
- 1 1/2 oz. Avua Amburana cachaça
- 3/4 oz. Velvet Falernum
- 1 oz. passionfruit juice
- 1 oz. Chinese five-spice simple syrup
Combine the ingredients in a shaker with ice. Pour into a collins glass with a stick of ice set with an orchid flower.
Chocolate Old-Fashioned (available at Bleau Bar)
- 2 oz. Bulleit bourbon
- 1/2 oz. crème de cacao
- 3 dashes orange bitters
- 2 dashes Angostura bitters
Combine the ingredients in a shaker, add ice, and stir for 30 seconds. Strain into a rocks glass and garnish with fresh orange peel and a small piece of chocolate.
Fire in the Hole (available at Bleau Bar)
- 2 oz. poblano pepper-infused Casamigos tequila
- 1 oz. passionfruit vanilla syrup
- 1/2 oz. Chichicapa mezcal
- 1/2 oz. fresh lime juice
Combine ingredients and ice in a shaker. Shake and strain into an iced collins glass. Garnish with a lime wheel and a slice of jalapeño.
Sorrento (available at Scarpetta)
- 2 oz. limoncello
- 1 oz. Oxley gin
- 1/4 oz. simple syrup
- 3 basil leaves
- 1 lemon wedge
Muddle basil leaves and the lemon wedge. Add simple syrup, shake, and strain into a martini glass. Top with prosecco and garnish with a basil leaf.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Pisco Punch (available at Hakkasan)
- 2 oz. Kappa pisco
- 3/4 oz. Lillet rosé
- 3/4 oz. pineapple juice
- 1/2 oz. lime juice
- 1/2 oz. hibiscus syrup
- A handful of fresh herbs (mint, cilantro, or basil)
Pour the hibiscus syrup into a glass filled with crushed ice. Shake the remaining ingredients in a shaker with ice. Strain into the glass with the syrup. Garnish with an orchid.