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The Chili Passion Martini by Jaya at The Setai Miami Beach

Cocktail of the Week: A sweet and spicy martini.

By Kim Ayling

National Martini Day might be behind us but, as the old adage goes, the martini is for life, not just for June 19. For those who prefer something a little sweeter than the straight up gin– or vodka-based classic, we bring you the Chili Passion Martini – a fruity, slightly spicy number from Jaya at The Setai Miami Beach.

An icon of the city’s hospitality scene, The Setai Miami Beach sits ocean-side and has long drawn travelers wanting a taste of serenity inside one of the country’s most notorious party cities (that isn’t to say guests aren’t drawn by the nightlife – just keep a quieter tone inside the hotel’s walls).

The hotel’s signature restaurant and bar, Jaya, follows suit and exudes a covetable sense of relaxed sophistication. Beautifully decked with fair-light-adorned palm trees and with a grand water centerpiece, be sure to arrive early for a pre-dinner cocktail – and stick around for the live music. 

[See also: The Best Hotels in Miami]

Jaya’s cocktail list offers riffs on the classics, using premium ingredients and unconventional methods to cater to all tastes (go for the $125 Five-Star Gold Martini is Miami has got you feeling flashy). To transport the flavors of the Setai home, try the Chili Passion Martini, which combines both vodka and rum (go easy) with sweet passionfruit and spicy chili to create a crowd pleasing – and easy-to-whip-up – tipple. 

[See also: Hennessy Launches Richard Hennessy Magnum]


– 1 oz house-made chili and lemongrass-infused vodka

– 1 oz passion fruit rum

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– 0.75 oz passion fruit purée

– 0.5 oz cranberry juice

– 0.25 oz ginger syrup

– chili flakes


To make the chili and lemongrass vodka: Add a whole chili and a lemongrass stalk to a bottle of vodka and allow to infuse overight.

To make the Chili Passion Martini: Add wet ingredients and half of the chili flakes to a cocktail tin and shake with ice. Strain into a chilled martini glass and sprinkle the remaining chili flakes on top to garnish.

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