Cocktails & Spirits

Serendipity 3's Cocktails: Penis-Shaped Candy, Warhol, and Now Miami

Serendipity 3 has long been known as the ice cream parlor to the stars.  The decadent restaurant was opened in 1954 in a New York City brownstone and quickly became the place to see, be seen and eat ice cream.  Andy Warhol traded art for food, Jackie Kennedy Onassis tried (unsuccessfully) to buy the recipe for their signature Frrrozen Hot Chocolate, Bill Clinton posed for pictures and little Suri Cruise made headlines by choosing a box of penis-shaped candies at the candy counter at the front of the shop. 

With that kind of history, there is one thing missing - liquor.  Because of New York real estate laws, Serendipity has never obtained a license to sell alcohol.  That was quickly remedied when the iconic restaurant branched out to Washington D.C., Las Vegas, and now Miami Beach.

Serendipity 3 opened on Lincoln Road this past winter quietly, allowing locals to find the little gem housed on the westernmost block of the pedestrian mall. 

Besides some great burgers, crab cakes, and ice cream sundaes guaranteed to make you need a coverup for that Brazilian bikini, Serendipity 3 has created a cocktail menu filled with colorful and whimsical adult treats. These Serendipitinis and elixers are filled with flavors that intoxicate with our favorite memories of childhood. Birthday cake, root beer floats, and cotton candy all grew up and came here to celebrate. We say raise your glass and join the party.

The Cake Serendipitini ($12) is made with birthday cake-infused vodka with a sugared creme floater, and rainbow sprinkles. The cocktail is garnished with birthday cake cubes. 

How to drink it:  Dunk the cake into the cocktail and let the vodka soak in.  This cocktail tastes like melted ice cream cake, but don't let the taste fool you. General Manager James Reico says you're basically drinking eight ounces of vodka -- that's a party in a glass to us!

Heavenly Fast Lane Serendipitini ($12) is a summery mix of vodka, muddled strawberries, kiwi, cranberry, and lime juice.  Named after the lore that redheads go straight to heaven, the cocktail is fruity and light.

How to drink it: After the beach. With its blush color and fruity flavor, this cocktail screams pool party.

Cotton Candy Serendipitini ($12) blends coconut-infused vodka, apple liquor, pineapple, and lime juice together for a festive melon libation.  Add a rock candy swizzle stick and pink cotton candy and every day's a carnival.

How to drink it: When was the last time you had sticky, sweet cotton candy?  It's just fun! Take a bite of candy, then sip the bright green vodka.  But don't float the cotton candy in the drink - it melts instantly!

The RBF($10) spikes a tall frosty mug of root beer with sassafrass-infused vodka then tops everything with whipped cream. Don't forget the cherry on top!

How to drink it: Mix the whipped cream into the root beer for a creamy root beer float experience.  Allow the cherry to sink to the bottom - that's your prize for finishing the whole glass!

M1Jalisco ($10) Named after the M1 BMW that Andy Warhol hand painted (and now resides in a museum in Jalisco, Mexico), this is a sophisticated take on the classic Margarita that adds elderflower into the equation.

How to drink it: Forget your sodium count and make sure they don't forget the salt rim!

Toasty S'Mores shake ($9) takes you back to campfire days with toasted mini marshmallows and graham crackers already blended into the creamy frosty beverage.

How to drink it: Spike it with vodka for an additional $8.

Frrrozen Hot Chocolate ($14) These spiked drinks are more granita than hot chocolate. The signature "dish" of Serendipity 3, it's practically a required purchase.

How to drink it: Pour the cup of rum creme into your glass. Eat the little hand-made chocolate cup. Sip slowly to avoid brain frrreeze!

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss

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