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.
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.
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.