The Confidante Miami Beach’s flagship restaurant, Bird & Bone, a Southern-inspired restaurant led by celebrated South Florida chef Richard Hales, has created two delicious cocktails to try. Give them a mix!

Southern Toast, bottle and cocktail on deck

Southern Toast

Southern Toast

Ingredients:

  • 2 oz Afrohead Rum
  • 1/4 oz. Simple Syrup
  • 3 dashes Angostura Bitters

Preparation: Stirred in tall glass, then poured into rinsed glass with Luxardo Liquer Maraschino, over large ice. Garnished with an orange peel and an Afrohead smoke stick.

The inspiration behind this cocktail was keeping true to a classic cocktail of the old fashioned however with our unique spin on it. We are utilizing Afrohead rum, to add a little Caribbean style into the cocktail. We are also adding the addition of a Rum Stick that has been toasted and smoked. This is something specifically made for Afrohead and now brought to Bird and Bone. The stick is made of wood, that is very rustic and true of our restaurant, and the toasted attributes adds another level of flavor to the cocktail.

Smoke Show, cocktail with garnish on wooden table

Smoke Show

Smoke Show

Ingredients:

  • 1 1/2 oz. Del Maguey Vida Mezcal
  • 1/2 oz. Aperol
  • 1 oz. Blood Orange Juice
  • 1/2 oz. Lime Juice
  • 1/4 oz. Simple Syrup

Preparation: Fill shaker tin with ice, then add ingredients. Shake well & strain into Coupe. Shaved orange rind for garnish.

As you can see, the smoke show is not actually a smoked drink. The smoke flavor comes from the Mezcal itself. The process begins with harvesting the agave plants, and extracting the heart of the agave. The hearts or Pinas are then cooked in oven pits, that roasting process creates and strong smoky flavor, thus the Smoke Show was created.