Fontainebleau Miami Beach is reimagining cocktails at its lobby centerpiece Bleau Bar, and at its AAA Four Diamond award-winning restaurants Gotham Steak, Hakkasan and Scarpetta.
According to newly appointed Corporate Mixologist Hector Acevedo, the new cocktails offer diverse, yet balanced flavors to enjoy on their own or as a complement the trendsetting cuisine at the resort’s signature restaurants.
When guests enter Fontainebleau, they arrive to Bleau Bar, a go-to locale where celebrities, affluent travelers and the Miami social scene meet before a night on the town.
The new Bleau Bar cocktail menu features an exciting Latin flair with drinks like the signature Bleauberry Mojito – Bacardi Superior, blueberry compote, fresh-pressed mint, cane syrup and fresh lime juice. The Mexican Fake Out – Herradura Silver, fresh lime, agave nectar, cilantro and red bell pepper – features a playful take on the increasingly popular use of agave (replacing sugar) in cocktails. The light and whimsical Lavanda – Bombay Sapphire, lavender syrup, fresh lemon and lavender soda – is beauty in a glass, garnished with a delicate purple orchid.
To usher in fall, Gotham Steak offers three cocktails that are sure to please any diner’s palate. For a refreshing aperitif, guests should try the Bella – watermelon and cantaloupe infused 42 Below vodka, fresh lemon juice, simple syrup and mint. The Lucid Americano – cardamom infused Beefeater 24 gin, Cocchi Americano, orange, angostura and Peychaud’s bitters – is the perfect autumn-inspired libation. The Gotham Horchata– cinnamon simple syrup, almond flavored Don Julio Silver, Benedictine and Godiva White – can double as dessert!
Scarpetta featured cocktails showcase elegant, classic mixology with an Italian twist. Guests in the mood to sip on something traditional can select an Italian Old Fashioned – Alibi whiskey, balsamic syrup and Fee Brothers Old Fashioned Aromatic Bitters.
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The Rosa Sensa Spina – Oxley gin, Cocchi Americano, fresh lemon, Kaffir lime syrup, fresh strawberries and egg whites – makes for a romantic date-night cocktail (served in a champagne flute with a rose petal garnish). For something a little spicier, a Ginger/Pink Peppercorn Collins – Wodka vodka, Aperol, Yuzu, spice syrup and Izzy grapefruit soda – is a light, balanced beverage served with an earthy, rosemary garnish.
Hakkasan offers the Elderflower Aviation–Plymouth gin, lemon juice, elderflower cordial and Luxardo Maraschino liquor shaken, double strained into a Martini glass and garnished with a Saint Anne’s lace flower.The Smoky Negroni – Spring 44 Old Tom gin, Antica Formula vermouth and Campari with Grand Marnier smoke infusion – is a sexy, sultry complement to Miami’s autumn evening thunderstorms. The invigorating London in Lavender – Bombay Sapphire gin, lavender syrup, yuzu and Roederer champagne – is garnished with edible flowers and addsa cheerful touch to any meal.
Over the last four years, Miami has seen many mixology trends, including cocktail competitions, molecular mixology, prohibition era speak-easies, and tequila or bourbon pairing dinners. Today’s bartenders are no longer simply stirring, shaking and pouring; these ‘cocktail chefs’ are constantly experimenting with unexpected flavor and texture combinations, converting time-honored classic recipes into futuristic experiences.
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As food and beverage leader, Fontainebleau is helping make Miami Beach one of the leading cities in cocktail design and will continue to pave the way for new trends in mixology.
