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Miami, home to a cutting edge nightlife scene, endless beach parties
and a bounty of fresh tropical fruits, is known for its trendy
drinks.
Sleepless Night
From Wish at The Hotel on Miami Beach
 2 oz. Acai blueberry vodka
1 oz. Hpnotiq
1 oz. White cranberry juice
1/8 tsp. Guarana energy powder or similar blend
Combine all the ingredients in a shaker filled
with ice. Shake and strain into a martini glass. Serve with frozen
blueberries.
Maracuya Sour
From La Coradia Coral Gables
 6 oz Pisco
1½ oz Fresh lime juice
1½ oz Simple syrup
1 oz Passion fruit puree
½ oz Egg white, whipped
Add all ingredients to a blender and mix for 10
seconds. Serve in a rocks glass.
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Lychee Saketini
From Azul at the Mandarian Oriental, Miami
1½ oz Vodka
1½ oz Raspberry Sake
1 oz resh Lychee Juice
Splash Chambord
Mix all ingredients in a shaker, shake well and
strain it into a chilled martini glass. Garnish with a lychee and
fresh raspberry. |
Hemingway Daiquiri
From Bourbon Steak,
a Michael Mina
Restaurant,
The Fairmont Turnberry Isle Resort & Club, Miami
1½ oz Havana Club
½ oz Luxardo Maraschino
½ oz fresh lime juice
1 oz Fresh grapefruit juice
¼ oz Simple syrup
Combine ingredients with ice and shake well.
Strain into a martini glass and garnish with a grapefruit slice.
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Blue Kiss
From Atrio at the Conrad Miami
1 oz Hpnotiq
1 oz Absolut Citron
1 oz Blue Curacao
2 oz Champagne
Splash of Rose's Grenadine
Blueberry Garnish
Pour Hpnotiq, Absolut Citron and Blue
Curacao into shaker with ice.
Strain into champagne glass and top with champagne.
Add a splash of
Rose's Grenadine and a blueberry for garnish. |
Cilantro Martin
From Andu Restaurant & Lounge, Miami
3 oz Bombay Sapphire Gin or Belvedere Vodka
(whichever you prefer)
2½ oz Aloe vera juice
½ oz Lime juice
Handful fresh Cilantro, chopped
Muddle cilantro with lime juice. Combine with
ice, aloe vera juice and liquor in shaker. Shake thoroughly and
serve in martini glass. |
Sonoma Fog
From Fleming’s Prime Steakhouse & Wine Bar Coral Gables
1½ oz. Grape vodka
1½ oz. White dessert wine
2 Cups ice
Froth Ingredients
2½ oz Pasteurized egg whites
3 oz Sour mix
3 oz Pomegranate juice
2½ oz Grapefruit juice (fresh)
1½ oz Sweet vermouth
1½ oz Cointreau
Mix all ingredients in a whipped-cream
dispenser (charger system). Combine 1½ ounce grape vodka (such as
Roth), ½ ounce sour mix, ½ ounce Cointreau, 1½ ounces white dessert
wine (such as Bonny Doon Muscat) and 2 cups of ice in a cocktail
shaker. Shake and strain into a chilled martini glass. Top with a
half-inch layer of froth. Garnish with three frozen white grapes on
a long pick.
Rum and Coke (Edible Cocktail)
From 1 Bleu at the Regent Bal Harbour
1 cup Dark rum (divided use)
½ cup Coca Cola
3 gelatin sheets
1 cup Lemon juice
½ cup Simple syrup
1 pack Pop Rocks
Rum Gelee
Place 2½ gelatin sheets in an ice bath and allow to fully bloom.
Place half cup of rum in a small pot and warm slightly, (just enough
to dissolve the gelatin). Add the gelatin sheets to the warm rum.
Fully dissolve and combine with the remaining half cup of rum and
simple syrup. Strain the mix through a fine mesh strainer and place
in a cooler for approximately 3 hours or until firm.
Coca Cola Granitee
Freeze Coca Cola till firm and reserve.
Lemon Foam
Place ½ gelatin sheet in an ice bath and allow to fully bloom.
Place a ½ cup of the lemon juice in a small pot and warm slightly,
(just enough to dissolve the gelatin). Add the ½ gelatin sheet to
the warm lemon juice. Fully dissolve and combine with the remaining
½ cup of lemon juice. Strain the mix through a fine mesh strainer
and place in a ½ liter sifon, charge with two N2O units and place in
a cooler for approximately 3 hours or until completely chilled.
Serve two tablespoons of the rum gelatin in a
rocks glass, three spoons of the Coca Cola gratinee on top, finish
it with lemon foam and garnish with the Pop Rocks.
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