Cocktails & Spirits

Sustain's Classic Cocktails With a Twist

Sustain opened its doors in the Design District in December 2010, serving sustainable cuisine but, sadly, no booze. Now, to celebrate the fairly new liquor license, Sustain's Beverage Director Daniel Toral has introduced a collection of cocktails that come straight out of a 1930s classic Hollywood film -- take one sip and imagine Bogie and Bacall having a smart cocktail and witty banter at the barstool next to you.

The cocktails range from The Flirty Flapper (made with Ketel One Citroen, white tea, lemon and cardomom blueberries) to The Minister, a bourbon based libation. (Lee Klein reviewed the place just last week.)

Short Order tried the Elixir Magnifique, a refreshing blend of 44North vodka, St. Germaine, Chartreuse, and strawberry/black pepper marmalade. The drink was pink and light, with a spicy afternote.

The 1933 was made with Orangerie (an orange infused scotch), Cherry Heering, Dolin Rouge, egg white, lemon and angostura bitters was served in a classic champagne sauce. This is one potent cocktail.

Each cocktail was made lovingly by Daniel, who tasted the drinks as he went along to ensure perfection. Watching a real mixologist is half the fun of ordering these cocktails and Daniel is one bartender who really cares about his work -- this is not the place to order just a vodka cranberry or a shot.

If you want to try some of these libations yourself, Sustain is offering a daily happy hour. From 5 to 7 p.m., wines by the glass, beer and well drinks are half off, but try one of these über-cool cocktails. At $6 a glass, you can afford to be daring. So brush off your fedora, slip on your little black cocktail dress, and order an Elixir Magnifique instead of your usual Bud on draft and step back in time. Play it again, Sam.

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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