Audio By Carbonatix
Add “Bacon Infused Bourbon” to the list of the things to try before ’09 is up. Soon you’ll have the chance to do so at a high-life, Asian-style hotel on South Beach.
The Setai is revamping their bar menu with new drinks and cocktails focused on infusions and recipes created by mixologist and bar chef Paul Sevigny. According to Paul, “a bar chef takes a more culinary approach.”
The Setai gave us the opportunity to check out a few of Paul’s creations. Here they are, in pictures.
The Saigon Gimlet is 1 1/4 oz chile infused vodka, 3/4 oz Domaine De Canton Liquer, 3/4 oz house citrus, 3/4 oz homemade honey syrup. Paul says “look for a combination of Asian flavors: hot, sweet, and lime.”
Will you step up to support New Times this year?
At New Times, we’re small and scrappy — and we make the most of every dollar from our supporters. Right now, we’re $16,750 away from reaching our December 31 goal of $30,000. If you’ve ever learned something new, stayed informed, or felt more connected because of New Times, now’s the time to give back.
The Aviation is made with 1 3/4 oz Gin, 3/4 oz maraschino cherry liquer, 1/2 oz Creme de Violette, and 1/2 oz of house citrus. The drink is granished with an edible flower.
The Setai South Beach
2001 Collins Ave.
Miami Beach, FL 33139
