This year, hot, really hot, is in, like chiles mixed with raspberries as in the chile raspberry martini at Absinthe in Boca Raton and jalapeno-infused vodka blended with mango vodka and hot peppers at Doraku, Miami Beach. To cool down, many South Floridians savor the watermelon mojito at Johnny V, and corporate types unwind with the Black martini at Noir Bar at the Conrad Miami.
Absinthe in Boca Raton
Absinthe restaurant is named after a potent liqueur popular in nineteenth century France where it was believed to increase creativity. Although absinthe, which is illegal in the states, isn’t offered at the bar, guests can choose from an array of drinks concocted with house-made mixes and fruit purees, such as the raspberry martini laced with chile.
Chile Raspberry Martini
Doraku in South Beach
Doraku, the boutique sushi restaurant and lounge has a new drink menu, developed by general manager/saké sommelier Adrian Najara, consisting of fifteen Asian-inspired creations, featuring infused sakes and vodkas.
Fire Breathing Dragon
Jalapeño infused vodka
Johnny V, the sleek, 200-seat restaurant and lounge is turning up the heat this summer with chef/owner Johnny Vinczencz’s new watermelon mojito and martinis such as Ketel Citron Lemon Drop.
Wish, the Mobil 4 star restaurant at The Hotel on Miami Beach has been offering patrons the latest cocktail craze, glowing neon drinks. As the first South Beach restaurant to debut the electronic cocktails, there are more than eight different concoctions such as the Sobe Tini (Grey Goose vodka, peach schnapps, cranberry and pineapple juice), the Passion Tini (Ketel One vodka, Alize passionfruit liqueur, cranberry and lime) and the Electronic Mojito-tini (white rum, lime juice and fresh mint leaves). These delicious libations, which come with molded plastic ice cubes equipped with a micro-battery that lights the cube red, white, blue, green, yellow or amber when it’s tapped against a hard surface, are still the hottest thing at the bar scene.
Ginger Grove, the new restaurant and bar located at the Mayfair Hotel & Spa, specializes in Pan-Asian cuisine and cool, exotic cocktails. Ginger Grove’s signature drinks include a perfectly pungent Ginger Kiss with ginger infused Ketel One vodka, Cointreau and cranberry juice and the Hummingbird, a mixture of spiced rum, Moet and Chandon Rose champagne, completed with a brown sugared rim. The bar also offers house infused spirits, such as the tangerine and lemongrass infused vodka, ginger infused sake and fruit infused gin.
For those seeking a sophisticated alternative to South Beach, Noir, the Conrad
Miami’s intimate bar adjacent to the hotel’s restaurant, Atrio, has spectacular views of downtown Miami
The Black Martini
Chispa Restaurant & Bar in Coral Gables, Spanish for “spark,” is igniting praise for its contemporary Latin cuisine. With a second Chispa under construction in Doral, Florida, the restaurant is positioned to become a Miami institution.
Latin Passion Martini
No visit to Tarpon Bend is complete without one of the restaurant’s “Big Fish” signature drinks including the Mamasita Martini, Mango Colada and the Pom-Tini.
Now celebrating its tenth anniversary, Two Chefs features an extensive spirits menu, with close to a 1,000 bottles of vodka, whiskey, gin, rum and tequila. Among the signature concoctions are the Darkside of the Cosmo (Ron Zacapa Centenario 23 Year Stock, Limonce, cranberry juice and lime juice), Spiked Mimosa (Magellen Gin, Dekuyper Cherry Brandy and orange juice topped with a cherry and champagne) as well as the Southern Punch with bourbon and coconut rum.
Southern Punch – Serves 1
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