South Florida Summer Libations: Cocktail Concoctions to Cool You Down

Posted June 13, 2012 by in
South Florida’s best restaurants are serving up more than just sophisticated cuisine these days. The region is also home to some of the hottest bar programs and mixologists, whose creative cocktails utilize fresh, seasonal ingredients and innovative techniques to help us beat the heat this summer. Following is a sampling of some of the innovative libations that lure locals and visitors to restaurants and lounges from Miami Beach to Palm Beach.

Meat Market

Meat Market is South Beach’s sexy and bustling hot spot for local foodies, Miami Beach trendsetters and celebrities. The 180-seat indoor/outdoor eatery is a sizzling contemporary steakhouse with a happening bar scene and great Friday Happy Hour. The Georgia Peach is a unique twist on the classic Mint Julep. Meat Market is located at 915 Lincoln Road on South Beach. MeatMarketMiami.com

Georgia Peach

  • 2 oz. High West Rendezvous Rye Whiskey
  • ½ oz. Simple Syrup
  • 15-20 Mint Leaves
3 bar spoons Peach Puree
Mint sprigs and peach slices

In a mixing tin add 10 mint leaves, 3 heaping bar spoons of Peach Puree, simple syrup and 1 oz. of whiskey. Muddle with a pinch of crushed ice for 5 seconds. Add 10 more mint leaves and another ounce of Whiskey. Muddle/stir with half of small shaker of crushed ice for 10 seconds. Loose strain into a frozen double rocks glass. Top with crushed ice and garnish with a large mint sprig and sliced peach wedges.

Note: High West Whiskey is an award-winning Rye produced in Colorado; Meat Market is the first bar in Miami to have it.

The Dutch

One of 2011’s hottest restaurant openings, The Dutch at W South Beach Hotel & Residences serves up roots-inspired American cuisine from acclaimed chef/co-owner Andrew Carmellini. The award-winning bar program at The Dutch features an array of coveted whiskeys, barrel-aged cocktails and seasonally-inspired libations. Head bartender Robert Ferrara’s English Rose was recently named winner of the Plymouth Gin competition at the Manhattan Cocktail Classic and the Indigo Smash is perfect for the summer imbiber. The Dutch is located in the W South Beach Hotel & Residences, 2201 Collins Avenue in Miami Beach, Florida, 33139. TheDutchMiami.com

English Rose

  • 2 fresh strawberries muddled
  • 
½ oz. fresh lemon juice
  • ½ oz. homemade rhubarb syrup
3 drops Bitterman Burlesque bitters
  • 1 oz. Dolin Blanc
1.5 oz. Plymouth Gin
1 small egg white

Add all ingredients and shake without ice for 20 seconds to emulsify the egg whites. Add ice and shake hard for 20 seconds. Double strain the cocktail into an ice cold coupe. 
Zest a fresh lemon twist and discard.

Wynwood Kitchen & Bar

Edgy street art meets Global-Latino cuisine at Wynwood Kitchen & Bar. Floor-to-ceiling murals and sculptures serve as the perfect backdrop for Chef Miguel Aguilar’s Latin-inspired small plates, live weekly music curated by Grammy winner Nestor Torres and artist-inspired cocktails such as the Barry McGee and Kenny Scharf are named after the artists whose work adorns the restaurant and surrounding art park, Wynwood Walls. Chef Miguel Aguilar’s moderately priced tapas menu pair perfectly with delicious cocktails in Miami’s most original setting. Wynwood Kitchen & Bar is located at 2550 N.W. 2nd Avenue, in Wynwood. WynwoodKitchenandBar.com

Barry McGee

  • 3 oz. Bluecoat dry gin
  • 1 oz. Apricot Brandy
2 oz. Watermelon juice
  • 3 dashes Fee’s Peach bitters
  • 1 Tarragon sprig

In a shaker with ice, combine all ingredients. Shake well then strain into chilled martini glass.
Note: When you make the watermelon juice, be sure not to strain it. This will remove the flavor and viscosity of the juice and leave it bland.

Edge, Steak and Bar

As the crown jewel of the multi-million dollar renovation of the Four Seasons Hotel Miami, Edge, Steak & Bar offers foodies and downtown Miami’s power crowd, a non-traditional, affordable menu of high-quality, interesting cuts of meat, indigenous seafood and locally-sourced fruits and vegetables in a modern indoor-outdoor space. The cocktail program at Edge features cutting edge technique and fresh fruit locally sourced. Edge, Steak & Bar is located at on the 7th floor lobby of the luxurious Four Seasons Miami. EdgeRestaurantMiami.com

Don’t Ask Don’t Tell

  • 1 oz. Cîroc Raspberry flavored Vodka
  • ¾ oz. Marie Brizard Creme de Cassis
  • 1 oz. Mix Berries Puree
  • ¾ oz. Lemon juice
  • 2 oz. Moët-Chandon Ice

To make the mix berries puree, mix equal parts of Funkin Blackberry, Raspberry, Blueberry and store in a squeezable bottle. Shake the ingredients (except the Champagne) in a ice-filled shaker, then open the shaker and add the 2oz of Champagne. Strain over ice into a chilled martini cocktail glass or serve on the rocks. Garnish 3 berries on a spear coated with a sprinkle of powdered sugar. Mix equal parts.

Stéphane’s

Boca Raton’s chic new restaurant and lounge, Stéphane’s, is slated to open its doors July 2012. Diners can expect a contemporary, moderately priced menu of French-American cuisine; an exquisite, innovative iPad wine-pairing program, created by nationally renowned Master Sommelier, Virginia Philip and a stellar cocktail program featuring molecular and nitrogen-infused martinis, created by mixologist, Melvin Negron. Stéphane’s is located at 2006 NW Executive Center Circle, off of Glades Road, in Boca Raton. StephanesRestaurant.com

Brunette Molecular Martini

  • 2 oz. Van Gogh Double Espresso Vodka
  • 1 oz. Kahlua
1 oz. Frangelico

Combine, shake and strain into a martini glass. Add 1 Tbsp. of Godiva White Chocolate Pearls to float on top.

D’Angelo Trattoria

Award-winning culinary maestro Angelo Elia opened this sophisticated Roman eatery in a 1920’s historic landmark cottage on Atlantic Avenue in Delray Beach. Boasting an impressive wine selection and authentic Italian ingredients, the restaurant’s bar is a local haunt for small bites, wine flights and signature Italian cocktails. Sip on the summer refreshments like the Mediterranean Blue Lemonade or the Aperol Spritz – a combination of citrusy flavor and the crisp finish of bubbles. D’Angelo Trattoria is located at 9 S.E. Seventh Avenue, Delray Beach.

Aperol Spritz

  • 1 ½ oz. Aperol
  • 2 oz. Prosecco or dry sparkling wine
  • Splash of soda water
  • Orange slice for garnish

Pour all ingredients over ice and garnish with orange slice.

Rusty Pelican

A new cocktails list created by the hot mixologist team Gabe Orta and Elad Zvi of BarLab works perfectly at the new Rusty Pelican on Key Biscayne, which recently completed $9 million in renovations and debuted a new small plates menu. The perfect spot for summer sunsets, the Rusty Pelican boasts Miami’s best waterfront views of the downtown skyline from the gorgeous lounge and outdoor patio. Refreshing libations include Garden Cooler, Virginia Key Punch and the Pelican Caiprinha, a new take on the Brazilian classic. Rusty Pelican is located at 3201 Rickenbacker Causeway, Key Biscayne.

Pelican Caiprinha

  • 3-4 Muddled pineapple chunks
  • 1 Basil sprig
  • 1 oz. Lime juice
  • ¾ oz Velvet Felernum
  • 2 oz Leblon Cachca

Shake and dump into a highball glass and garnish with a pineapple spear.


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Constant-Evolution
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