Fontainebleau Miami Beach is mixing things up with new specialty libations at Bleau Bar, Scarpetta, Hakkasan, StripSteak by Michael Mina and Pizza & Burger by Michael Mina. With seasonal ingredients that will keep you in the spirit during the warm Southern winter, Fontainebleau continues to be Miami’s best cocktail destination.
With an unforgettable view that overlooks the world-famous pool-scape, the hotel’s buzzy, iconic lobby bar has crafted creative winter libations perfect for people watching. Cocktails include the Not Toddy, made with dark rum, Canton Ginger Liquor, Old Fashioned Bitters, honey, garnished with a lemon peel and a ginger slice; Winter Sangria made with Grand Marnier, apple juice, pomegranate juice, Angostura Bitters, and hard apple cider, garnished with a bouquet of red apple and orange slices and a mint leaf; and Bleau Alexander made with cognac, Averna, crème de cacao, Angostura Bitters, orange bitters, with a fragrant garnish of cinnamon, nutmeg, and a mint leaf.
New cocktails at Scarpetta complement the rich, authentic Italian flavors of the restaurant’s fare with warm, rustic flavors include Crimson and Clover, made with Gosling Rum, peach balsamic shrub, fresh lemon, and orange juice, tonic water, a pinch of salt and garnished with a cinnamon pear chip; Pocket Aces made with Absolut Ruby Red, Ciroc Peach, Pomplemoose Rosé, fresh grapefruit juice, fresh lemon juice, hibiscus syrup, egg white, and sage leaves; and Sardegna made with Mirto Myrtle Berry Amaro, Ancho Reyes, Patron Silver tequila, Heritage Absinthe, lime juice, strawberry shrub, and garnished with a lemon twist.
Harmonious new cocktails embody the essence of the restaurant’s serene ambiance and complement the Contemporary Chinese cuisine. Cocktails include Lincoln’s Harvest made with Amaro Lucano and Martel Cordon Bleau, spiced fig syrup, and lemon juice, garnished with a pepper, sugar and cinnamon rim; Circa 1800 made with Bittermens Orange Citrate, Fee Brothers Plum Bitters, Lustau East India Solera Sherry and Pierre Ferrand Cognac; and Tender Thug made with Tito’s Vodka, beet, apple, lemon and ginger juices.
StripSteak by Michael Mina
At the chic modern American steakhouse, you can read your fortune while you sip on innovative libations like the Fortune Teller made with High West Double Rye, Plymouth Sloe Gin, Tempus fugit Gran Classico, pomegranate juice, and raisin syrup; My Spanish Love Affair made with Diplomatico Exclusiva, Lustau Oloroso Sherry, orange vanilla syrup and Old Fashioned Bitters; and Notorious F.I.G. made with Partida Reposado Tequila, Sotol por Siempre, Christian Drouin Calvados, fig puree, pear puree, and Bliss Maple Syrup.
Pizza & Burger by Michael Mina
The new game-night favorite with a laid back feel has crafted playful cocktails that match the lively atmosphere. Cocktails include the Blinker made with Grey Goose Poire, Allspice Dram, lemon juice and ginger ale, garnished with an orange peel; Matador made with Rendezvous Rye, Oloroso Sherry, apple cider reduction and lemon juice, garnished with an expressed lemon peel; and Monkey Wrench made with Pierre Fernando Dry Curacao, lemon and egg white, garnished with a sprig of rosemary.
Fontainebleau Miami Beach is located at 4441 Collins Avenue on Miami Beach. For more information on any of Fontainebleau’s dining outlets, please call 305-538-2000 or visit www.fontainebleau.com.