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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.”
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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
