27th annual Best of Miami issue hits the street on June 19, naming more than 400 of the best places to shop, eat, drink, and party in our fair city. We can't wait to share with you our favorite places and people. But most of all, we can't wait to party (and you're invited).
On Thursday, June 19, We're hosting the Toast to Best Of party at the Rusty Pelican. From 7:30 to 10:30 p.m., join us for delicious bites by the famed Miami restaurant and crafted cocktails by Voli vodka; Purity vodka; Rhum Barbancourt; Deep Eddy vodka; Miami Club rum; Tanduay Asian rum; Zignum mezcal; Macallan 12 Year Scotch; Rums of Puerto Rico; Souverain and Castello di Gabbiano wines; Veuve de Vernay Champagne and Barton & Guestier rose, and Goose Island beer.
Tickets for this 21-and over event are normally $30, but you can get tickets for only $15 through our Voice Daily Deals! That's half off the regular price for an amazing party that includes great music, fantastic cocktails, wonderful food, and classic retro video games!
Just visit voicedailydeals.com/miami to snag your discount tickets -- but hurry because the deal ends on Sunday (by the way -- wouldn't they make a fantastic gift for the dad in your life?).
After that, tickets go back to regular price ($30) and can be purchased though ticketfly.com.
To whet your whistle, here are some of the cocktails being served at the party. Make some for dad on Sunday -- then join us for more on Thursday!
Miami Club Rum Wynwood Balls
1.5 oz. Miami Club rum
1 oz. St. Germain
2 oz. orange juice
Splash Midori Melon
Build in iced highball glass. Garnish with two melon balls.
Voli Vodka Pacman Punch
1.5 oz. Voli Mango Coconut
2 oz. Vita Coconut Water
2 oz. Sweet & Sour
.5 oz. Simple Syrup
5 Chunks of Pineapple Muddled
.5 oz. Watermelon Purée
Combine all in shaker with ice. Shake, double strain, serve on the rocks.
Zignum Ziggy Pop
1 oz. Zignum Reposado mezcal
2 watermelon chunks
3/4 oz. agave syrup
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Muddle watermelon in shaker, add ice, mezcal, and agave syrup. Shake and double strain into coupe glass. Top with prosecco and garnish with orange peel.