FONTAINEBLEAU Miami Beach Welcomes the Holidays with New Signature Winter Cocktails

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Scarpetta, Hakkasan and StripSteak Debut Exciting New Libations to Toast the Holiday Season.

Miami Beach, Florida – Fontainebleau Miami Beach welcomes the holiday season with a selection of new libations at Scarpetta by Scott Conant, Hakkasan and StripSteak by Michael Mina. With fall in full swing and temperatures beginning to dip, the iconic hotel is revamping their cocktail offerings serving up innovative concoctions with aromatic and spiced flavors to compliment the season. From smoky aged spirits and spiced seasonal fruits fused with Miami’s tropical essence, these new expertly crafted cocktails will have diners raising a glass to spending winter on the beach.

Lounge back and watch the ocean waves roll in at Scarpetta by Scott Conant while sipping on savory drinks tinged with Italian-inspired flavors. New choices include the Campania made with Facundo Eximo Rum, Boulard Solage Calvados VSOP, a splash of St. Elizabeth Allspice Dram, organic agave nectar, and fresh lemon juice served in a martini glass. The cocktail is topped with a cinnamon-coated apple slice; the perfect balance of tart and sweet. Additionally, the restaurant is rolling out with the Harlem & Mulberry, a bold blend made with Woodford Reserve Rye Whiskey, Triana Pedro Ximenez Sherry, Priorat Natur Vermut, Averna, and three dashes of angostura bitters, garnished with three Luxardo Maraschino cherries and star anise in a Bordeaux wine glass.

Campania, Scarpetta by Scott Conant

Hakkasan, Mami’s coveted, contemporary Chinese restaurant, is toasting the season with new artisanal cocktails that perfectly suit the restaurants’ sophisticated setting. Creations include the Irish Whisper with Tullamore D.E.W Irish Whiskey, simple syrup, homemade raspberry purée, a touch of lemon juice, egg whites and garnished with lemon and raspberry; Yellow Lotus with Corzo Silver Tequila, fresh lime juice, ginger juice, pineapple juice, passion fruit syrup, house-made mango and ginger jam, served in a snifter over a large ice sphere and topped with a beautiful orchid leaf; and the Ling Ling Julepa refreshing blend of Metaxa Ouzo, crushed cucumbers and passionfruit soda mixed with Flor De Caña 4 year rum, banana syrup, and freshly squeezed lemon juice poured into a julep cup filled with crushed ice.

Yellow Lotus, Hakkasan

StripSteak by Michael Mina, known for showcasing classic cocktails with a modern twist, is featuring the The Hammock,concoctedwith Bacardi 8 rum, cold-vacuum infused with banana, Caribbean spices and fresh lime juice; and El Guapo made with Revolución Silver Tequila infused with cacao, Gracias a Dios Espadin Reposado Mezcal, Averno amaro, pineapple juice and garnished with burnt orange.

El Guapo, StripSteak by Michael Mina

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