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Fontainebleau Miami Beach Updates Cocktail Program With Smoky, Savory Flavors (Recipes)

Fontainebleau's corporate mixologist Hector Acevedo pours a smoky negroni.
Fontainebleau's corporate mixologist Hector Acevedo pours a smoky negroni.
All photos by Laine Doss

The Fontainebleau Miami Beach is mixing up its cocktail program to incorporate spicy, smoky, and savory ingredients.

Corporate Mixologist Hector Acevedo has created new cocktails for each of the Fontainebleau's signature restaurants and its Bleau Bar, using fresh herbs, flowers, wood chips and balsamic for inspiration, resulting in a collection of innovative drinks that can either pair with dinner, or be enjoyed on their own. Cocktails range from $14 - $25, or make them at home with these recipes.

Fontainebleau Miami Beach Updates Cocktail Program With Smoky, Savory Flavors (Recipes)

The Mexican Fake Out (Bleau Bar)

2 slices red bell pepper

4-5 Cilantro leaves

3/4 oz. fresh-squeezed lime juice

3/4 oz. agave nectar

2 oz. Herradura silver tequila

In a mixing glass, add 1 slice (chopped) red pepper, cilantro leaves, lime juice and agave nectar. Muddle ingredients with ice. Shake and double strain over fresh ice into Collins glass. Garnish with a red pepper slice.

Fontainebleau Miami Beach Updates Cocktail Program With Smoky, Savory Flavors (Recipes)

The Lavanda (Bleau Bar)

3/4 oz. House-made lavender syrup

3/4 oz. fresh-squeezed lemon juice

1.5 oz. Bombay Sapphire gin

2 oz. Dry lavender soda

Purple orchid for garnish

In a mixing glass, add lavender syrup, lemon juice and gin. Add ice and shake to mix. Add dry lavender soda over fresh ice in Collins glass. Strain mix over dry lavender soda and fresh ice. Garnish with a purple orchid.

Fontainebleau Miami Beach Updates Cocktail Program With Smoky, Savory Flavors (Recipes)

London in Lavender (Hakkasan)

1 oz. Bombay Sapphire gin

3/4 oz. Lavender syrup

1 oz. Yuzu

3 oz. Louis Roederer champagne

Edible flower

Mix ingredients using a bar spoon and pour into a champagne glass. Garnish with an edible flower.

Fontainebleau Miami Beach Updates Cocktail Program With Smoky, Savory Flavors (Recipes)

Smoky Negroni (Hakkasan)

1 oz. Spring 44 Old Tom gin

1 oz. Antica Formula sweet vermouth

1 oz. Campari

2-3 Hickory chips (pre-soaked in Grand Marnier)

In a mixing glass, add gin, vermouth, Campari and ice cubes. Stir for approximately 45 seconds. Strain into a decanter. Diffuse smoke from hickory chips for 8 seconds and top the decanter. Strain into old fashioned glass over an ice ball slowly. Note: This is one cocktail you want to savor on site.

Fontainebleau Miami Beach Updates Cocktail Program With Smoky, Savory Flavors (Recipes)

Gotham Horchata (Gotham Steak)

1/2 oz. Cinnamon rice syrup

1/2 oz. Benedictine

1/2 oz. Godiva white chocolate liquor

1 1/2 oz. Almond infused Don Julio Silver tequila

In a mixing glass, add cinnamon rice syrup, Benedictine, Godiva liquor and Don Julio Silver. Add ice, shake and strain. Pour onto fresh rocks in an old fashioned glass.

Fontainebleau Miami Beach Updates Cocktail Program With Smoky, Savory Flavors (Recipes)

Italian Old Fashioned (Scarpetta)

1/2 oz. Balsamic syrup

2 oz. Alibi whiskey

2 drops old fashioned bitters

Orange zest

Prepare a rocks glass; add a large square ice cube. Add balsamic syrup, whiskey and bitters. Stir for 30 seconds. Garnish with an orange zest.

Fontainebleau Miami Beach Updates Cocktail Program With Smoky, Savory Flavors (Recipes)

Ginger/Pink Peppercorn Collins (Scarpetta)

1 1/2 oz. Wodka vodka

1/2 oz. Aperol

1/2 oz. yuzu

1/2 oz. spice syrup

2 oz. Izzy grapefruit soda

1 rosemary sprig

Pink peppercorns

In a Boston shaker, add vodka, Aperol, yuzu, spice syrup and grapefruit soda. Shake and strain. Pour into Collins glass and garnish with pink peppercorns and rosemary sprig.

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Fontainebleau Miami Beach

4441 Collins Ave.
Miami Beach, FL 33140

305-538-2000

www.fontainebleau.com


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