Head to Seaspice {422 NW North River Drive, Miami; 305.440.4200} for a smooth, Ron Barceló cocktail with a zingy twist: the Stormy Daze. Sip it, love it, and come home and make it for yourself. We’ve got the recipe, below!
Here’s how it’s made:
Pour 1 1/2 ounces Barceló Añejo and fresh lime juice from half a lime into a shaker. Shake vigorously. Pour into a Collins glass, over crushed ice. Top off with ginger beer and garnish with a lime wheel.
Angel’s Envy Paper Plane from StripSteak by Michael Mina
Across the nation, September is National Bourbon Heritage Month—and while we already gave you our list of what to drink in Miami to celebrate—the Fontainebleau Miami Beach {4441 Collins Avenue, Miami Beach; 800.548.8886} has given us a few more bevvies and bites to consider. All month long, head to the hotel’s high-end, award-winning restaurants and bars for specialty bourbon cocktails, flights, and even spirit-infused bites that you won’t find anywhere else.
The first place to start is none other than the Fontainebleau’s resident steakhouse: StripSteak by Michael Mina {4441 Collins Avenue, Miami Beach; , where, even when it’s not National Bourbon Heritage Month, you’ll still find top-notch bourbon drinks all year long. This month, be sure to try two of its signature cocktails: the Yama Japanese Drip Infusion with Woodford Reserve infused with chocolate, banana, coconut, and espresso beans, and the Angel’s Envy Paper Plane with Angel’s Envy Bourbon, Aperol, Nonino, and fresh lemon juice.
In addition to that, for this month only, the restaurant will offer three curated experiences centered around acclaimed American bourbons, like The Perfect 10 flight with half-ounce pours of Russell’s Reserve 10 year, Michter’s 10 year, and Eagle Rare 10 Year. Similarly, the Julian’s Legacy flight has half-ounce pours of Old Rip Van Winkle 10 Year, Pappy Van Winkle Special Reserve 12 year, and Pappy Van Winkle Family Reserve 15 year. Finally, the Gems of the Rickhouse flight highlights extremely rare, small-batch bourbons, and includes half-ounce pours of Michter’s Celebration, A.H. Hirsch 16 Year (1974 bottling), and Pappy Van Winkle Family Reserve 20 Year. Proving just how rare it is… that last flight is priced at $335 per person.
But like we said, it’s not just about the drinks. At Chez Bon Bon {4441 Collins Avenue, Miami Beach; 305.674.4727Fontainebleau’s chic coffee shop and patisserie, hungry patrons can get bourbon-infused treats like Signature Sinatra Bourbon Chocolate Bon Bons and Sinatra Bourbon Caramel Flan with Burnt Orange Cream all month long.
National Bourbon Heritage Month specials will run through September 30, 2018.
Happy dining!
By Jennifer Agress | Miami Editor
Shrimp Linguine from Seaspice
serves one
Ingredients
5 Jumbo shrimp, peeled and deveined
6 oz fresh linguine (dry linguine can be substituted)
2 garlic cloves, sliced thin
1 shallot, sliced thin
1 oz Parmesan cheese, grated
1/2 lemon, zested
1/2 lemon, juiced (plus one squeeze of lemon juice, for garnish)
1 plum tomato, peeled and diced
Pinch of crushed red pepper
3 oz white wine
2 oz olive oil
3 oz shrimp or chicken stock
3 oz butter
Salted boiling water
Salt and pepper, to taste
1 oz chives, chopped, for garnish
Salmon roe, for garnish
Method
Add one ounce olive oil to sauté pan and sear shrimp on both sides. Remove shrimp from the pan. Add another ounce of olive oil, along with the garlic, shallot, tomato, crushed red pepper, and lemon zest. Lightly sauté until sauce is translucent. Deglaze the sauce with white wine and let it reduce by half. Add stock and let the sauce reduce by another half. Add salt and pepper. Let it sit.
Cook fresh linguine in salted boiling water for three minutes, or if using dry pasta, for 11 minutes. Drain. Coat the cooked linguine with butter. Add shrimp back to the sauté pan with the sauce, then combine that with the buttered linguine, lemon juice, and Parmesan cheese in a serving bowl. Twirl the pasta mixture, adding in excess shrimp and sauce while you do.
To serve: Garnish with chives, a fresh squeeze of lemon juice, and salmon roe. Serve warm.
Seaspice is located at 422 NW North River Drive.
When you’re looking for a good steak dinner in Doral, there’s nowhere better to go than BLT Prime {4400 NW 87 Avenue, Doral; 305.591.6606} at the Trump National Doral. But in those short hours between work and dinner, drinks are in order—and BLT Prime has you covered.
Just in time for fall, belly up to the BLT Prime bar, which overlooks the beautiful Blue Monster golf course, and enjoy a new-and-improved happy hour every weekday, from 4 p.m. to 7 p.m. Start your night with haute cocktails, like the Ambrose with Brugal rum, orange curacao, and honey ginger syrup, the Lychee Martini with Finlandia vodka, lychee, and St. Germain liqueur, and more for just $5, $10, or $15. Or if you don’t want a mixer getting in the way of your alcohol, sip on a glass of Monkey Shoulder scotch, Tullamore Dew whiskey, or Tin Cup whiskey; order a glass of white or red wine, drink a beer, or make your night a bubbly one with a flute of Caposaldo Prosecco.
And with Chef Steve Mendez at the helm, you better believe there are some tasty sharing plates to go with it. Get $5 bar Bites like Day Boat Ceviche with chulpe corn, avocado, and aji amarillo, or Marinated Olives tossed with lemon, herbs, and Manchego cheese. For $10, skip dinner and chow down on the Fresh Maine Lobster BLT, which piles tropical slaw, smoked bacon, and pico de gallo on a toasted Hawaiian bun, or get the Spicy Ahi Tuna Tacos with citrus ponzu, Sriracha aioli, and micro cilantro. For $15, the Slider Trio with beef, pork and salmon sliders are always a good idea, as are any of the chef’s combo dishes—which pair the Chef’s Board of cheese and charcuterie with wine, or the From the Sea oyster plate with a glass of Prosecco.
…and that’s all before dinner.
To see the full happy hour menu, click here. Discounted valet parking is available, with validation, for $5 per car.
Happy dining!
By Jennifer Agress | Miami Editor