Summertime and the sippin’ is sweet. We have mixologists (“bartender” is passé, people), and we have crafted cocktails that include locally grown herbs, toppings that are art for the eye as well as the palate, and concoctions mixing spirits with the spiritual. Here are some of the newer Broward/Dade libations to make you long for happy hours.
Fontainebleau Miami (4441 Collins Ave., Miami Beach, 305/538-2000): A boardwalk never looked as good as the Boardwalk Flyer (pictured), in this classic restaurant’s lobby bar, Bleau Bar. Made with Russian Standard, Liquor 43, peach liqueur, Amaretto Disaronno, and mango and peach puree. The Hakkasan restaurant there has a Mezcal 2.0, with Del Maguey “Chichicapa” mezcal, with mandarin puree, honey syrup, yuzu juice and dragon fruit Baiju froth. I’m a big mezcal fan, so thought I’d share.
Burlock Coast, The Ritz-Carlton, (1 N. Fort Lauderdale Beach Blvd., Fort Lauderdale, 954/302-6460): Dive into a Southernmost Comfort (pictured), with Southern Comfort, pineapple juice, lime juice, an egg white and Angostura Bitters. This could be appetizer and dessert.
Pao, Faena Hotel, (3201 Collins Ave., Miami Beach, 786/655-5630): The beautiful and mysterious-looking Horned King cocktail (pictured), would draw us to this restaurant all by itself. It’s made from Bacardi 8-year rum, passionfruit, cardamom leaf and more.
Beaker & Gray, (2637 N. Miami Ave., Wynwood, 305/699-2637): We would order The Halliwell (pictured), made with Stolichnaya, Cocchi Americano Rosa, ginger, strawberry and mint—pretty and pretty smooth.
The Living Room, (2201 Collins Ave., Miami Beach, 305/938-3999): Art in a glass would be The Caribbean King (pictured), a cocktail with spiced rum, lime juice, pineapple juice and simple syrup, a little heat from jalapeños, plus a pineapple leaf and orange peel garnish. Almost too pretty to drink. Almost.
Bagatelle, (220 21st St., Miami Beach; 305/704-3900): The Berry Lust (pictured) at this restaurant known for its modern French fare and colorful artwork, is a bright, frozen concoction featuring blackberries and strawberries and much coolness.
Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.