The Fontainebleau Miami Beach has never been lacking in the cocktail department. But with a new season comes a new batch of cocktails at each of the hotel’s signature restaurants — and we were invited in to do a “cocktail crawl” through the hotel and try them out.
In the center of the hotel, its Bleau Bar has added twelve cocktails to its existing menu for Summer. New drinks range from the spicy Fire in the Hole with poblano pepper infused Cabeza tequila, passion fruit and vanilla syrup, lime, Chichicapa mezcal and jalapeño; to the tropical Caribbean Swizzle made with Brugal 1888, Ancho Reyes, honey ginger syrup, lime and mint; to the twist on a classic should with the Chocolate Old Fashioned made with Bulleit Bourbon, Tempus Fugit Crème de Cacao, orange bitters, angostura bitters and garnished with a handmade praline from the hotel’s iconic coffee shop and pastry shop, Chez Bon Bon.
At Hakkasan, it also debuted new cocktails that complement the restaurant’s contemporary Asian fare. New drinks include the Western Smash, made with High West Rendezvous Rye, fresh mint, blackberry purée, lemon juice and simple syrup; the Dhania Delight made with Roca Patron Anejo Tequila, chrysanthemum honey liqueur, hibiscus syrup, yuzu marmalade and lime juice and the Pisco Punch created with Kappa Pisco, Lillet Rosé, hibiscus syrup, pineapple juice, lime juice and fresh herbs.
Next on our tour was Scarpetta’s, who’s new cocktails showcased classic mixology with an Italian twist. On its new menu is the Lombardia is made with Bacardi 8 Rum, Bulleit Rye, Angostura Bitters, orange bitters, dry sherry, simple syrup; the Sorrento made with Oxley Gin, prosecco, house-made limoncello, simple syrup and basil while the Bari refreshes with Corzo Blanco, watermelon, jalapeno, basil, cilantro, agave syrup and lime juice.
We’ve always been big fans of Michael Mina 74’s cocktail program so we were most excited for this stop on our crawl. New to the menu are is the Samba Pa Ti, this modern take on a classic caipirinha is part of the “fizzy-lifting” drinks and consists of Avuá Amburana Cachaça, passion fruit, Chinese five spice and CO2 effervescence; Pimm’s Cup 74 – the restaurant’s twist on a classic Pimm’s Cup with peppercorn infused with Plymouth Gin, pineapple, Pimm’s No. 1, lemon and mint as well as the “Barrel-aged” Negrito, a riff on the negroni fully composed and allowed to age in miniature wine barrels for 28 days made with Corzo Reposado, Lillet Rosé, Aperol, and grapefruit.
Finally, our last stop was StripSteak by Michael Mina, the newest addition to the lineup of restaurants on the property, it features modernized twists on classic cocktails. The Real McCoy provides a unique flavor profile with Facundo Eximo Rum, anise infused brandy, crème de menthe, pineapple crème and Cara Cara orange; the Macarthur Causeway brings a mellow spice with Ransom gin, fresno and lemon preserves, velvet falernum and crème de violette while the Japanese Whiskey Drink # 8 is made with Nikka Taketsuru 12 Year, blood orange, yuzu, simple syrup and angostura bitters.
Make sure to stop by the hotel this Summer and try out the cocktails for yourself, and in the meantime check out the drinks below.
