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Home / Posts Tagged "cocktail recipe"

10:49 am
Recipes Tips and Trends
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Try your hand at these summery sips…

Miami Beach St-Germain
From Lobster Bar Sea Grille

In a glass, combine 1-1/2 ounces St-Germain and 2 ounces Champagne. Then top it off with 2 ounces soda water and stir with a barspoon. Garnish with a lemon twist.

Jazz Fest
From Gérard Bertrand

In a pot over low heat, pour a bottle of Gérard Bertrand Rivesaltes Ambré and reduce by 1/3. While simmering, infuse a few thyme leaves for about 12 minutes. Once reduction is made, add 7 ounces of crushed strawberries, then put it in the fridge for 12 hours to allow the strawberries to infuse. After 12 hours, filter the concoction. In a red wine glass with ice, add 1 ounce of Gérard Bertrand Elixir de Cigalus, 1/2 ounce of Gérard Bertrand Code Rouge, and the reduction mixture until the glass is filled. Finish with lemon zest and garnish with thyme.

24 Karrots
From Hakkasan

In a shaker, combine 1 ounce carrot juice, 1 ounce cinnamon syrup, 3/4 ounce lime juice, and 1-1/2 ounce Zunte mezcal. Add ice and shake. Double strain into a coupe glass. Garnish with a lime wheel.

Framboise Smash
From BLT Prime

In a tin shaker, muddle 5 raspberries, then add 2 ounces Woodford Reserve bourbon, 1 ounce lime juice, and 1/2 ounce simple syrup. Give it four good shakes, then strain it over ice in a collins glass. Garnish with rosemary and one raspberry.

By DiningOut Staff

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11:58 am
Restaurant Features
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pomegranate caipirinha

The bar team at db Bistro Moderne Miami {255 Biscayne Boulevard Way, Downtown; 305.421.880} is embracing the cooler months by introducing five new seasonally inspired cocktails to the restaurant’s already-intriguing drinks menu. One of our favorites is the citrusy-sweet Pomegranate Caipirinha. Visit db Bistro and have the experts make it for you—during happy hour in the lounge (Monday-Friday 5-8pm), perhaps?—or follow the steps below to make your own at home:

First, create your own pomegranate-infused Cachaça by combining 2 or 3 pomegranates’ worth of pulp/seeds, 1 bottle Cahaça, and pomegranate syrup. Muddle 3 quartered fresh limes with 1 ounce simple syrup. Add ice and your pomegranate-infused Cachaça and shake. Pour into rocks glass. Garnish with pomegranate seeds.

Not a pomegranate fan? Here are four additional winter cocktails currently gracing the menu: the Rosalie (mezcal, lime juice, rose water, and Peychaud’s Bitters); the Maplenut Manhattan (bourbon, Carpano Antia, smoked maple syrup, and black walnut bitters); the Lemonbaum (Citron vodka, triple sec, lemon juice, rosemary syrup, and cranberry bitters); and the T Collins (gin, honeyed peppermint tea, lemon and lime juice, and sparkling wine).

—Sherri Balefsky | Miami Editor

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10:29 am
Recipes Restaurant Features
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TripleSol Segafredo

Shake off the summer heat with this cool new libation at Segafredo Espresso L’Originale {1040 Lincoln Road, Miami Beach; 305.673.0047}. This sweet cocktail is made with Solbeso, the world’s first spirit distilled from cacao fruit and the first to create a new category of spirits in the last 200 years. Naturally organic and 100-percent pure, Solbeso features a breezy floral aroma and light citrus taste that’s distinctive yet versatile.

Visit Segafredo to try the Solbesito for yourself, or follow the steps below to create your own:

Muddle a bunch of cilantro. Add 2-1/2 ounces Solbeso, 1/2 ounce freshly squeezed lime juice, 1/2 ounce freshly squeezed lemon juice, and 1/2 ounce freshly squeezed orange juice. Shake once and strain over ice. Add lime wedge and orange wedge. Serve.

By Sherri Balefsky | Miami Editor

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10:14 am
Recipes Restaurant Features
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Jalapaloma

Cinco de Mayo is just around the corner—and that means there will be plenty of tacos and tequila to go around. Start the party early with this spicy twist on the classic paloma cocktail: the Jalapaloma. Instead of your standard portion of tequila, you’ll replace it with a dose of jalapeño-infused Blue Nectar Tequila. The Jalapaloma can be crafted at home with a few simple steps:

Chop up one jalapeño and use it to infuse 1-1/2 ounces Blue Nectar Silver*. In a shaker, combine infused tequila with 1/2 ounce Grand Marnier, 1/2 ounce lime juice, 3/4 ounce agave nectar, and 2 ounces grapefruit juice, and shake well. Garnish with an orange slice.

*You can infuse the tequila for anywhere from a few hours to a few weeks depending on how spicy you want it to be. Sample over time to achieve your desired heat level.

Voila! This cocktail is perfect for Cinco de Mayo or any day of the year.

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2:25 pm
Recipes Restaurant Features
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BLT Steak Poetry CocktailWhether channeling your inner Henry Chinaski, feeling a kinship with Robert Lowell’s “The Drunken Fisherman,” or simply searching for a taste of that “liquor never brewed,” there’s plenty of reasons to try the Poetry Palliative cocktail at BLT Steak at The Betsy Hotel {1440 Ocean Drive, Miami Beach; 305.531.6100}. It’s available throughout April in honor of National Poetry Month, but you can make it at home year-round using the following recipe, courtesy of BLT Steak’s General Manager David Weiss.

In a shaker filled with ice, combine 1 ounce each of freshly squeezed orange and grapefruit juices with 1/2 ounce Silver Tree American Small Batch vodka, 1/2 ounce Giffard apricot brandy, 1/2 ounce Sailor Jerry spiced rum, and 1 ounce Alipus San Juan del Rio mescal, and shake. Pour mixture into a pint glass over ice. Garnish with a sensible slice of lemon.

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