Miami Beach’s iconic Fontainebleau {4441 Collins Avenue, Miami Beach; 305.538.2000} hotel has a reputation for being the destination of choice for locals and visitors wanting to dine, drink, and dance the night away. To help beat the heat this summer, the sprawling property has launched a number of cool and innovative libations perfect for summertime sipping in Miami.
Caribbean Swizzle
The hotel lobby’s central Bleau Bar has added 12 new cocktails that range from spicy to exotic to classic, and everything in between. If you want a bit of a kick, try the Fire in the Hole, with poblano pepper-infused Cabeza tequila, passionfruit-vanilla syrup, lime, Chichicapa mezcal, and jalapeño.
For a tropical treat, try the Caribbean Swizzle, made with Brugal 1888 rum, Ancho Reyes, honey ginger syrup, lime, and mint. And if you have a sweet tooth, go for the Chocolate Old Fashioned, made with Bulleit bourbon, Tempus Fugit Crème de Cacao, orange bitters, and angostura bitters, garnished with a handmade praline from the hotel’s coffee and pastry shop, Chez Bon Bon.
Bari
Chef Scott Conant’s Italian comfort food mecca Scarpetta is also offering new cocktails named after some of Italy’s most vibrant regions. The Lombardia is made with Bacardi 8 rum, Bulleit Rye whiskey, angostura and orange bitters, dry Sherry, and simple syrup, garnished with candied pancetta, while the Bari refreshes with Corzo Blanco tequila, watermelon, jalapeño, basil, cilantro, agave syrup, and lime juice.
Pisco Punch
Fontainebleau’s Chinese cuisine staple, Hakkasan, is rolling out new cocktails that complement the restaurant’s contemporary Asian fare. The Western Smash, for example, is made with High West Rendezvous Rye whiskey, fresh mint, blackberry purée, lemon juice, and simple syrup, while the Pisco Punch is a combination of Kappa Pisco, Lillet Rosé, hibiscus syrup, pineapple juice, lime juice, and fresh herbs.
Pimm’s Cup 74
Celebrity Chef Michael Mina’s namesake Michael Mina 74 restaurant is known for incorporating its beverages with new age techniques. Summertime libations include the Samba Pa Ti, a modern take on a classic caipirinha consisting of Avuá Amburana Cachaça, passionfruit, Chinese five spice, and CO2 effervescence. The Pimm’s Cup 74, a twist on a classic Pimm’s Cup with peppercorn-infused with Plymouth gin, pineapple, Pimm’s No. 1, lemon, and mint.
And finally, Fontainebleau’s newest signature restaurant, StripSteak by Michael Mina, has introduced a few new cocktails to complement the steakhouse’s fine cuts of meat: The Real McCoy, with Facundo Eximo rum, anise-infused brandy, crème de menthe, pineapple crème, and Cara Cara orange; the MacArthur Causeway, with Ransom gin, Fresno and lemon preserves, velvet falernum, and crème de violette; and the Japanese Whiskey Drink #8, made with Nikka Taketsuru 12-Year, blood orange, yuzu, simple syrup, and angostura bitters.
By Sherri Balefsky | Online Editor