Recipes 358
Exploring the Surge of Asian-Inspired Cocktails in Global Mixology
Based on recent drink sales trends, imbibers are craving ingredients like yuzu, matcha and pandan in their cocktails.
A lychee martini.
The rise of Asian-inspired cocktails is gaining momentum in the beverage industry, with traditional ingredients like yuzu, matcha and shiso finding their way onto cocktail menus across the globe. What began with the popularization of the Lychee Martini in the 1990s has evolved into a broader incorporation of flavors from across Asia, reflecting both consumer demand and the creativity of bartenders.
Consumer demand for Asian ingredients surged in 2024, with purchases rising 20% compared to the previous year, according to Numerator. And industry observers point out the increased and widespread use of Asian flavors and spirits on many of the cocktail menus on 50 Best Bars lists.
The lychee martini is particularly favored by patrons at bars. Oscar Muñoz, who oversees food and beverages at POSI + IVO located in the Dorado Beach, a Ritz-Carlton Reserve in Puerto Rico, acknowledges the significant influence the Lychee Martini has had in ushering these ingredients into prominence.
“The Lychee Martini was a turning point for modern cocktail scenes, bringing to Western tastes the subtle sweetness and distinct flavor of lychee,” he explains to Forbes, noting that its success also encouraged the exploration of other Asian ingredients among Western bartenders.
Originating in the early 1990s, the Lychee Martini is said to have first appeared either at Jean-Georges Vongerichten’s fusion restaurant Vong or at Decibel bar in the East Village. Whichever the source, the cocktail quickly became a hit and started featuring widely on menus across the country. It remains a top-selling item at another East Village bar and has been recently launched as a canned cocktail in ready-to-drink (RTD) format.
Though its trendiness may have diminished, the lychee martini has been crucial in bringing traditional Asian ingredients into the craft cocktail arena.
Liana Oster, bar director at NoMad London, points out that the accessibility of travel and the influence of Asian bars are significant factors in the increasing popularity of Asian-flavored cocktails. She remarks, “There is a bigger awareness of Asian bars—they are at the forefront now of some of the best bar programs in the world,” emphasizing how this visibility is spurring a surge in these unique cocktail flavors.
A yuzu Cocktail with shiso leaves.
Certain ingredients, such as yuzu, a Japanese citrus, have become particularly popular and are now commonly seen in craft cocktail menus.
“When you read words like yuzu, lychee or mangosteen, these are key words that entice cocktail enthusiasts,” mentions Mauro Villalobos, beverage director at Superfrico in Las Vegas. He notes, “These flavors have not only become commonplace in cocktail mixology but have also penetrated the market of commercial beverages, including energy drinks and sodas.”
With a rising interest in Asian-inspired cocktails, bars and restaurants are increasingly experimenting with unique flavors, integrating innovative ingredients like pandan and Sichuan peppercorn into their beverages. Bartenders are also utilizing modern techniques such as infusions to explore new possibilities with these ingredients.
“Ingredients such as yuzu, Thai basil, shochu, and shiso leaves are frequently being used in both traditional and completely novel cocktails,” Villalobos notes. “It’s clear that what was once considered unique and niche has become mainstream.”
Nevertheless, the adoption of these flavors involves complex challenges and opportunities, particularly in terms of authenticity and the procurement of ingredients.
“It’s crucial to navigate the balance between respecting traditional flavors and avoiding cultural appropriation,” Villalobos explains. “Bartenders need to be careful in their application and presentation of Asian ingredients, ensuring their cocktails are crafted with respect and a true understanding of the cultural heritage they represent.”
A shochu lemon highball with tonic water.
And depending on where you are in the world, Villalobos notes some can be limited to access, availability and freshness, which can cause sourcing challenges. Oster adds when choosing these ingredients, bartenders need to ask if the taste holds up to travel, and whether they’re the most sustainable products you could be using.
“When working with any new to you ingredient, but especially lesser known ones, a professional bartender needs to take a lot of factors into consideration,” says Jessica Kim, owner of Harumi Sushi in Phoenix. “There are factors on the creative side, like pairing the ingredient with other flavors to create a cocktail that isn’t too far outside the familiar for guests, but also behind the scenes elements like reliability in sourcing the ingredient, cost and consistency.”
Villalobos predicts that the trend toward low-alcohol and non-alcoholic beverages will further increase the role of Asian flavors.
“Ingredients like green tea, shiso and matcha can offer a refreshing alternative that still feels sophisticated and culturally inspired,” he notes, adding he is seeing a rise in the use of calamansi, a small citrus fruit, primarily used in Filipino cuisine, which is gaining popularity for its unique flavor—a mix of lime, orange and tangerine. “Its sharp yet sweet taste adds a zesty brightness to cocktails.”
Muñoz is similarly optimistic about the future. “We anticipate a continued rise in the use of Asian ingredients as consumers seek new and exciting flavors,” he says.
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Celebrate National Coffee Day: 11 Must-Try Coffee Cocktails
Coffee cocktails are much more than espresso martini!
Coffee and cocktails—what’s not to love? Take the espresso martini, for example. Once a quirky favorite of London’s cocktail scene, this simple yet powerful drink has surged back into the spotlight, and people can’t get enough. It’s rich, bold, and gives you that perfect caffeine kick when you need it most. Sure, it was born in the ‘80s, but this drink is having its true moment now, thanks to its irresistible mix of espresso, vodka, and a touch of sweetness.
But why stop there? Coffee’s deep flavors bring so much to the world of cocktails, and bartenders are having a blast playing around with it. Whether it’s creamy, boozy takes like the White Elephant or tropical twists like the Kōloa Rum Pineapple Coffee Fizz, coffee cocktails go far beyond your basic brew. These 13 drinks bring out the best of both worlds—your favorite coffee, with an extra splash of fun. So, ready to find your new go-to coffee cocktail? Let’s dive in.
Tequila and chilled espresso come together for a smooth, agave-forward twist on the classic espresso martini.
An updated version of the traditional espresso martini, this drink mixes tequila and Café Bustelo espresso for a delightful twist.
Ingredients:
Instructions:
Make instant espresso and cool it. Next, combine it in a shaker with Tequila CAZADORES Café and ice. Shake well, strain into a martini glass, and decorate with coffee beans.
A tropical take on coffee, with cold brew, coconut cream, and Lo-Fi Sweet Vermouth for a creamy, indulgent sip.
This creamy coconut and cold brew cocktail offers a rich, tropical take on your coffee ritual. Lo-Fi Sweet Vermouth adds a unique depth with its blend of rhubarb, cocoa, and vanilla, while coconut cream brings a smooth, indulgent texture.
Ingredients:
Instructions:
Mix together vermouth, coconut cream, and cold brew coffee in a shaker filled with ice. Shake well and strain the mixture into a glass. Top with coconut flakes as a garnish.
Enhance your espresso martini by adding browned butter bourbon and espresso, topped with a garnish of three coffee beans.
Refine your espresso martini by incorporating the silky richness of browned butter bourbon.
Ingredients:
Instructions:
Add every component into a shaker full of ice and give it a vigorous shake. Pour the mixture through a strainer into a pre-chilled coupe glass and finish by garnishing with three coffee beans.
Bright pineapple juice combines with the deep flavors of Kōloa Coffee Rum in this frothy, invigorating drink, ideal for adding a coffee-inspired twist.
Introduce a tropical flair to your coffee treat with this airy concoction. The pineapple juice injects a note of freshness, complemented by the smooth, foamy texture from Kōloa Coffee Rum and aquafaba.
Ingredients:
Instructions:
Dry shake aquafaba (no ice) to create foam. Add coffee rum, honey syrup, pineapple juice, and lemon juice to the shaker, then shake again with ice. Strain into a glass filled with ice and top with club soda.
Celebrate fall with this pumpkin spice espresso martini, blending Mr Black Cold Brew and seasonal spices.
Celebrate the season with a pumpkin spice-infused espresso martini, blending Mr Black Cold Brew Coffee Liqueur with warming autumn flavors.
Ingredients:
Instructions:
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with grated nutmeg.
A bold, coffee-infused spin on the Old Fashioned with bourbon, Tia Maria, and cold brew, garnished with orange zest.
A twist on the iconic Old Fashioned, this cocktail balances bourbon’s warmth with the smooth richness of cold brew and Tia Maria.
Ingredients:
Instructions:
Fill a glass with ice, then add Tia Maria, bourbon, and cold brew. Stir gently and garnish with an orange twist. For extra flavor, express the oil from the orange peel over the drink.
An Italian-inspired Espresso Martini with smooth Galliano Espresso and vodka for a perfectly balanced pick-me-up.
An Italian spin on the popular Espresso Martini, this version highlights the bold flavors of Galliano Espresso with a smooth vodka finish.
Ingredients:
Instructions:
Combine vodka, Galliano, and espresso in a shaker with ice. Strain the mixture into a martini glass and serve.
Taffer’s Browned Butter Bourbon enhances the complexity of this velvety, nutmeg-touched version of traditional Irish Coffee.
This rendition of classic Irish coffee is elevated by the sumptuous taste of browned butter bourbon.
Ingredients:
Instructions:
Build ingredients in a mug, adding hot or iced coffee. Stir lightly and top with whipped cream, nutmeg, and a cinnamon stick for garnish.
A spiced Carajillo with a dash of cinnamon-orange syrup, giving this coffee liqueur cocktail a citrusy, warming kick.
A zesty and aromatic twist on the classic Carajillo, enhanced with the robust flavors of cinnamon-orange syrup.
Ingredients:
Cinnamon-Orange Syrup:
Instructions for syrup:
Bring orange juice, sugar, cinnamon sticks, vanilla, and water to a boil. Simmer for 6-8 minutes, then strain and cool.
Instructions for cocktail:
Add all ingredients to a shaker with ice and shake hard. Strain into a rocks glass over ice and garnish with a cinnamon stick.
This traditional Irish coffee gets an upgrade with Clonakilty Double Oak Whiskey, muscovado sugar, and a rich cream topping
Perfect for cozy nights, this Irish coffee blends Clonakilty Double Oak Whiskey with rich muscovado sugar and a cloud of whipped cream.
Ingredients:
Instructions:
Warm a glass with hot water, then discard the water. Add whiskey and sugar, stirring until dissolved. Pour in freshly brewed coffee and float whipped cream on top by gently pouring over a bar spoon. Optional: dust with cocoa powder.
A frosty, coffee-flavored treat with espresso ice cubes, Mr Black Cold Brew Coffee Liqueur, and a hint of vanilla.
This frozen twist on the classic espresso martini is an icy treat perfect for a warm day. Blend up your espresso into ice cubes for a refreshing, caffeinated buzz.
Ingredients:
Instructions:
Freeze espresso into ice cubes for 6-8 hours. Blend espresso ice cubes with Mr Black, vodka, and vanilla until smooth. Pour into two chilled coupes and garnish with coffee beans.
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Savor the Season: Fall Cocktail Recipes from Great Lakes Distillery
MILWAUKEE – As the seasons change, so does the palette.
Brendan Cleary from Great Lakes Distillery joined FOX6 WakeUp with some fall cocktails.
Great Lakes Distillery is also hosting a Harvest Fest Block Party tonight at 6 p.m.
Unveiling the Mystery: Why Cocktails and Mocktails Cost the Same
Recently, while scrolling Twitter, I stumbled upon a tweet that sparked my curiosity about the cost of mocktails.
Also why are mocktails the same price as cocktails????
— A Thick Legend 🇺🇸 (@IAmShannonAli) August 20, 2024
A lot of folks seemed to agree — they weren’t sure why a cocktail without alcohol should cost the same as one that contains alcohol.
Now this is what should be talked about! https://t.co/olv2ZlpVL1
— Clarine (@BIGPIKLIZ) August 20, 2024
Some people felt the alcohol, which is typically the most expensive part of a cocktail, should dictate the price.
Let’s talk about this!!! Why the hell do I have to pay the same price when the alcohol, the pricy thing in the mix, is not IN IT!!!!!! 😡
— Just (@Just__JuJu) August 21, 2024
Many were really interested in understanding the pricing structure.
A discussion I’m very interested in having
— A✨ (@A_Djalo) August 21, 2024
And some felt like choosing a mocktail meant they weren’t getting enough bang for their buck.
I want to be sober sometimes but why would I pay $13 for juice when I can get a cocktail for the same price?
— ɴɪñᴀ ᴩʀᴏʙʟᴇᴍᴀᴛɪᴄᴀ™️ 15🏆 (@ni_problematica) August 21, 2024
The topic was hotly debated, which piqued my interest. To get more information about cocktail vs. mocktail pricing, I spoke with Abby Ehmann, owner of and Lucky in New York City.
Hekate is a sober bar that serves only alcohol-free cocktails.
First, Ehmann told BuzzFeed that “referring to NA [non-alcoholic] cocktails as a ‘mocktail’ or ‘virgin’ is somewhat frowned upon in the ‘NA space’ due to the association with drinks for children, such as the Shirley Temple. So we call them alcohol-free cocktails, which is more accurate.”
When asked why cocktails and alcohol-free cocktails are priced similarly, Ehmann said that it is “because the cost of NA spirits is closer to that of ‘call’ liquor. When you go to a regular bar and don’t request a specific brand name or ‘call’ liquor, you are getting ‘well’ booze, which is comparatively inexpensive.”
Ehmann mentioned that non-alcoholic spirits are priced similarly to middle-to-high-end alcoholic beverages. Currently, there aren’t any budget-friendly options for non-alcoholic spirits on the market.
In response to Ehmann’s observation, I decided to investigate the cost of cocktails at various bars throughout the USA, comparing prices of regular alcoholic drinks to their non-alcoholic counterparts.
The drink menu at , a New York City cocktail bar, shows that their alcoholic drinks are priced between $17 and $19, whereas their non-alcoholic cocktails are equivalently priced at $17.
These non-alcoholic offerings include a variety of non-alcoholic spirits.
This is a section of the menu of Arbella, a cocktail bar in Chicago. Cocktails here range in price from $17 to $30, while alcohol-free cocktails are all $15.
Some of their alcohol-free cocktails contain non-alcoholic liquor, but not all of them.
And this pricing is from the menu of The Rendition Room, a cocktail bar in Los Angeles. Their non-alcoholic cocktails are priced at $12, while their regular cocktails range from $16 to $18.
Their alcohol-free cocktails do not contain any non-alcoholic liquor.
Ehmann also added that she felt the pricing of alcohol-free cocktails isn’t “a problem for people who choose to avoid alcohol, but it certainly does seem to irk those who drink booze.”
“They are quick to ridicule us (and other sober bars) as ‘juice bars’…they seem particularly bent out of shape over what they believe to be too-high prices of alcohol-free cocktails.”
Finally, since Hekate is a sober bar, I was curious to learn if their best-sellers included alcohol-free versions of classic cocktails.
Ehmann said, “Our most popular cocktail, The Healer, is not an alcohol-free version of a familiar drink. It is a whole new concoction. But I believe it’s popular because it looks great on Instagram. Our other best-sellers are The Draper, which approximates a Manhattan; The Amalfi Spritz, which tastes exactly like an Aperol Spritz; and our assortment of margaritas. I do think it is easier for people to understand an alcoholic beverage equivalent, but for some, that may be a trigger, so a preference for something completely different is understandable.”
So now, next time you check out the alcohol-free cocktails on a bar menu, you’ll know exactly why those prices are so similar!
Counting Down the Days: 100 Festive Cocktails to Get Excited About as Christmas Approaches
With less than 100 days until Christmas, it’s the perfect time to start thinking about your holiday festivities. Top of the agenda for many is the delightful array of Christmas cookies and holiday mains. Yet, what really sets the holiday mood for me is indulging in a festive and spirited drink. To get us all in the holiday spirit, I’ve gathered a selection of our favorite holiday cocktails. Forget about just the 25 Days of Christmas—these 12 cocktails are fantastic for ushering in the holiday cheer early and keeping it going right until the big day.
Although these are holiday-themed, many of these cocktails are simple to make and utilize ingredients that are readily available all year round. There’s no reason to wait—start enjoying these festive beverages immediately and keep the spirit alive past December.
A creative twist on the classic drink, the Aperol spritz, involves adding a splash of cranberry for a festive, vibrant red hue. Opt for 100% cranberry juice if you prefer it less sweet.
Find your way to the festive Cranberry-Aperol Spritz recipe here.
Scrooge might have been grumpy, but a taste of this delightful yet refreshing winter cocktail could have easily brightened his mood. This concoction draws its essence from the holiday favorite, mulled wine, using a simple syrup to elevate this festive drink.
Discover the Scrooge Sour recipe.
Combining the tartness of cranberry juice with the floral hints of elderflower liqueur and sage, this cocktail is ideal for sipping in hopes of a Christmas kiss beneath the mistletoe. Even without the kiss, you’ll find wonderful company in this drink.
Explore the Mistletoe Martini recipe.
Looking to elevate your holiday gatherings while keeping your favorite party beverage in the mix? Try the Mrs. “Claws” cocktail. You’ll be the star of any event when you show up ready to make this tasty and festive cocktail with the beloved hard seltzer.
Get the Mrs. “Claws” Cocktail recipe.
When transitioning summer sangria to cooler seasons, apple cider is a popular choice that may lean towards the sweeter side. Add some cranberry juice to keep it vibrant and tangy, making it a perfect drink for the colder months.
Get the Cranberry Apple Sangria recipe.
Apparently only 25% of Americans are able to get a white Christmas, which, in our opinion, is totally unfair. If you’re in that remaining 75%, we’ve got you covered with this mojito. With this cocktail in hand, you won’t even need to pay attention to the forecast.
Get the White Christmas Mojito recipe.
Everyone’s favorite boozy coffee drink just got a holiday makeover. With a simple combo of Kahlúa, vodka, and heavy cream, the White Russian is already the king of creamy after-dinner cocktails, but adding a splash of peppermint schnapps makes it perfect for a seasonal celebration.
Get the Peppermint White Russian recipe.
One of the joys of hosting during the festive season is displaying an array of cute treats with charming names, right? Thus, we crafted this delightful sugarplum spritz. This beverage is a light, refreshing, and seasonal twist on a favorite summer drink, perfect for any holiday celebration.
Get the Sugarplum Spritz recipe.
This vibrant red concoction is a tribute to the dirty Shirley, enhanced with playful garnishes like sweetened coconut (resembling Christmas snow) and a peppermint stick that transforms holiday gloom into festive cheer swiftly.
Get the Santa’s Hat Cocktail recipe.
This winter-themed take on a whiskey sour introduces a bold ginger taste along with tangy cranberry juice. Although simple in ingredients, it delivers strong, vibrant flavors that are a perfect match for sumptuous holiday appetizers such as baked brie and bacon-wrapped dates.
Get the Ginger-Cranberry Whiskey Sour recipe.
Peppermint bark enthusiasts, this one’s for you. For those feeling extra festive, pair it with our other favorite seasonal delight, pretzel peppermint bark. No judgment here.
Get the Peppermint Martinis recipe.
Not only does this adorable cocktail look the part, but if you close your eyes, it also tastes just like gingerbread cookies, thanks to a homemade spiced simple syrup. Top these with store-bought (or homemade!) cookies to take the cute factor over the top.
Get the Gingerbread Martini recipe.
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Dining Delight: A Review of Hermana’s Kitchen & Cocktails in Lindenhurst
A rainbow carrot taco with al pastor sauce, curtido and cotija cheese at Hermanas in Lindenurst.
Hermanas’ mission statement emphasizes its innovative and thoughtful culinary and cocktail offerings, inspired by Hispanic traditions. While not a destination for traditional regional Mexican dishes or Salvadoran pupusas, the restaurant excels in creating bright flavors and stunning presentations, crafted expertly by chef Edwin Corrado, whose creations are both logical and tantalizingly delicious.
The decision to hire Corrado was among several astute choices by trio Sara Pesserillo, Lauren Nash, and Kristen Lapof, who founded Hermanas in 2020. Though not sisters by blood, their years in the hospitality industry across various venues in Long Island helped them develop a deep, sisterly bond, which inspired the name Hermanas, meaning “sisters” in Spanish.
Hermanas Kitchen & Cocktails was established in Lindenhurst in 2020.
The dining area displays a playful design with various white chairs, empty yet ornate golden picture frames, and a vibrant tiled bar. The service is equally delightful: the staff are well-informed, amiable, and efficient, clearly enjoying their work environment. It’s a joy for them to serve some of the finest tacos found on Long Island, offering selections that range from classic (slow-cooked pork) to nostalgic (old-fashioned hard shell tacos with ground beef) and novel (the cauliflower taco is a must-try).
Other menu highlights include pupusas, ceviche, empanadas, Cuban sandwiches, and carne asada, which honor Latin American culinary traditions. However, the kitchen also adeptly handles fusion dishes like mussels in a Cajun cream sauce and chicharron (featured occasionally), flawless salads, and customizable bowls built on a base of rice, pink beans, and arugula, which can be tailored with various proteins, vegetables, cheeses, and toppings. The cocktails served at the bar are crafted with equal finesse and skill.
Explore more eateries:
Erica Marcus, a devoted yet critical omnivore, has been covering and commenting on the food scene in Long Island since 1998.
Unlocking Flavor: How Garlic-Infused Vodka is Revolutionizing Savory Cocktails
Vodka, known for its almost neutral flavor, is the ideal base for garlic infusion. The tradition of infusing vodka with various ingredients such as herbs, vegetables, and botanicals goes back centuries in Russia and Poland. In particular, Russian bison grass vodka is celebrated among mixologists for its unique vegetal taste and potential health benefits. While commercially available Flavored vodkas are common, creating your garlic-infused version can be a delightful project. Garlic enthusiasts will appreciate using one whole head of garlic per liter of vodka and can choose from two effective infusion methods.
For optimal results, start with a high-quality premium vodka. One approach involves peeling the garlic cloves, lightly crushing them, and then inserting them into a vodka bottle. After sealing and shaking the bottle, store it in a dark, cool space. Shake it daily for at least two days. Test the flavor after two days and extend the infusion for more robust garlic flavor if needed. Finally, strain the vodka using a cheesecloth and remove all garlic solids before pouring the vodka back into its bottle.
Discover more: 13 Liquors Your Home Bar Should Have
An alternative method involves placing vodka and sliced garlic in a Mason jar, allowing them to sit for 24 hours. Strain the mixture with a coffee filter to remove the solids then taste and adjust the infusion time as necessary for a stronger flavor. Toasting the garlic beforehand can mitigate its intensity, giving a milder and sweeter result. Once proficient with garlic, experimenting with other ingredients like basil, ginger, rosemary, or even habanero could provide exciting new flavors.
Now that you’ve made your “vampire defense” vodka, what are the best cocktails for it? Savory is probably the way to go. The garlic-infused vodka would definitely give a kick to a classic Bloody Mary and its Canadian “cousin,” a Bloody Caesar. Substituting the plain vodka for garlic vodka would also make the James Bond-inspired Vesper Martini a killer. Garlic is often used in dill pickles, so it seems a natural extension to make a Pickle Martini with garlic vodka. The Dirty Martini can be made with either gin or vodka, and pairing the cocktail’s olive juice with garlic vodka would be delicious.
Read the original article on Tasting Table.
Pennsylvania Now Allows Grocery Stores and Gas Stations to Sell High Noon and Other Ready-to-Drink Cocktails
By Lauren Linder
September 16, 2024 / 4:41 AM EDT / CBS Pittsburgh
PITTSBURGH (KDKA) — Starting today, businesses in Pennsylvania that sell alcohol will be able to sell canned cocktails like High Noon and Surfside, which were previously only able to be purchased at state-run liquor stores.
Earlier this year, Governor Josh Shapiro signed a bill into law that expanded where ‘ready-to-drink’ cocktails could be sold.
Previously, only state-run Fine Wine and Good Spirits stores could sell cocktails that included spirits such as vodka, gin, and tequila. Hard seltzers like White Claw and Truly were already available in stores as they are made from alcohol derived from fermented sugar, not distilled spirits.
Late last month, venues such as restaurants, hotels, grocery stores, and convenience stores began the process of applying for permits to sell canned cocktails.
As of today, approved stores can start selling these cocktails, which have an alcohol content ranging from 0.5% to 12.5%, in containers no larger than 16 ounces.
Each transaction is limited to selling no more than 192 ounces of these products, equivalent to a 12-pack of 16-ounce cans.
New legislation went into effect on Friday that allows bars and restaurants to extend the amount of time that they can offer happy hours, increasing from 14 to 24 hours per week.
The new law also allows establishments with a liquor license to offer food and drink combinations and allows them to include up to two drinks in the cost of a ticket for a self-sponsored event.
© 2024 CBS Broadcasting Inc. All Rights Reserved.
Celebrating 40 Years of ‘Miami Vice’: Top Spots to Enjoy Themed Cocktails
A Miami Vice in honor of Miami Vice’s 40th anniversary
Miami is a city that embraces its unique characteristics: from its perpetual summer ambiance and dynamic culinary scene to its history during the “cocaine cowboy” era, and being famously depicted in the beloved TV series Miami Vice.
The groundbreaking crime drama starred Don Johnson and Philip Michael Thomas as undercover detectives. It was pivotal in integrating pop culture, fashion, and music, significantly shaping how Miami is perceived. The series premiered on NBC on September 16, 1984, lasting five seasons and ending with a notable celebration at Mac’s Club Deuce, the oldest bar in Miami.
With the 40th anniversary of this iconic show upon us, commemorating the occasion with a classic Miami Vice cocktail is the perfect way to enjoy the continuing hot summer weather.
Though unrelated to the famed television series, the Miami Vice cocktail has become a nostalgic way to mark 40 years since the show’s debut. This delightful drink combines elements of a piña colada with a strawberry daiquiri, a concoction believed to have originated in Miami, hence its name. This cocktail is a staple at many beachside and poolside bars, and more recently, many cocktail bars and restaurants offer a non-frozen, sophisticated version that still captivates the essence of the original.
Mrs Pink at Eating House
An example of an innovative take on the traditional Miami Vice can be found at Eating House, where it’s considered a sort of secret item. According to Giorgio Rapicavoli, co-owner and chef at Eating House, the bar manager, Jordan Nance, was inspired by their Mr. Pink cocktail and created the Mrs. Pink. This variant features Havana Club Rum, lime juice, coconut cordial, and a unique wild strawberry liqueur called Fragola.
For those preferring the classic variety, The Clevelander hotel offers the original Miami Vice drink as one of its most popular poolside beverages. In celebration of the show’s anniversary, you can enjoy the Miami Vice Frozen at a special price of $10.
Miami Vice Negroni at Santa Diabla
Visit Santa Diabla, the hidden bar within Chela’s Cocteleria in Miami Lakes, to experience a unique take on the classic cocktail with their Miami Vice Negroni. It includes a mix of pineapple infused Canaima Gin, Campari-soaked strawberry preserve, and coconut fat-washed sweet vermouth di Torino. This intriguing drink is featured at the tiki style pop-up, Diabla’s Cove.
Miami Vice at Night Swim
For a traditional Miami Vice, head to Night Swim. This rooftop venue serves a perfectly blended icy treat combining layers of piña colada and strawberry daiquiri. Indulge in this cocktail while enjoying panoramic views of Biscayne Bay and the Miami skyline.
Miami Vice cocktail at Dom’s
Enjoy a unique take on the classic Miami Vice at Dom’s, crafted with Havana Club Añejo Classico Blanco, strawberry, pineapple juice, and coconut water. This refreshing and light concoction is perfect for starting your evening.
Miami Vice cocktails at Monty’s
Explore a South Florida variant of the frozen Miami Vice at Monty’s Raw Bar. Deviating from the traditional piña colada and strawberry daiquiri, this version features a Rum Runner replacing the daiquiri, adding a local touch. Originating from Islamorada’s Tiki Bar in the Florida Keys, the Rum Runner includes both light and dark rum, blackberry and banana liqueur, and fresh pineapple and orange juice, finished with 151 proof rum, all blended with the frozen piña colada.
What’s better than a poolside frozen cocktail?
This might seem obvious, but just in case: if you’re hanging out at one of Miami’s many hotel pools and you see there’s a piña colada and a strawberry daiquiri on the menu then you can absolutely treat yourself to a Miami Vice. Some of these hotels include Fontainebleau Miami Beach, Loews Miami Beach, Kimpton Epic, Faena Miami Beach, and The Gates Hotel — just to name a few.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
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Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
10 Cozy Cocktails Perfect for Sipping This Fall
Let’s get autumnal.
Fall, more than any other season, seems to invoke visceral, specific sense memories around the food flavors that emerge during this period — baked apples with warming spices, sweet potatoes and candied pecans, tender figs and tart cranberries. It’s harvest season for everything from walnuts and almonds to figs, pears, and pumpkins, and the autumnal yield is rich and abundant.
Related: 11 Warming Drinks to Make This Fall
Naturally, the drinks we favor take these flavor cues as well. The shorter days and longer nights usher in more brown spirits, with spicy whiskeys, brandies, and aged rums taking center stage. Ingredients like coffee, maple syrup, apple cider and bitter walnut liqueur start to sneak into our Whiskey Sours and Margaritas and Old Fashioneds. These are layered, complex cocktails meant to be savored when the world gets a little more cozy.
Here are our favorite fall cocktails to help guide you into cooler, crisper days and cozy, spice-filled nights.
This spicy, agave forward cocktail with fig-ginger syrup, smoky mezcal and bright lemon juice from bartender and activist Ashtin Berry has a kick in more ways than one. Make the fig-ginger syrup ahead of time and save the spicy sweet solids to puree as a spread. A garnish of fresh, ground nutmeg make this batched sour cocktail especially autumnal.
Julia Hartbeck
Bourbon and maple syrup blend harmoniously and are often found in autumn-themed cocktails. A prime example is a twist on the Old Fashioned, shared by Robb Turner, proprietor of the New York-based Crown Maple. His recipe involves bourbon, a muddled orange wheel, fresh lemon juice, Angostura bitters, and a dark amber Grade A maple syrup, which boasts a richer color and taste than its lighter counterparts.
Food & Wine / Tim Nusog
This variant of the Manhattan cocktail from the days before Prohibition introduces a robust mix comprised of spicy rye whiskey, dry vermouth, maraschino liqueur, and Amer Picon. This bittersweet French liqueur is quite rare in the U.S., but can be adequately replaced by either Bigallet China-China Amaro, Amaro Ciociaro, or Ramazzotti maintaining the cocktail’s robust essence.
This vibrant and energizing cocktail perfect for the colder seasons fuses bourbon, coffee liqueur, maple syrup, cold brew concentrate, and walnut bitters. It is ideally served over a solitary clear ice cube supplemented with a scattering of coffee beans for garnish.
Chelsea Kyle / Food Styling by Drew Aichele
Enhance your Margarita this autumn with ample apple cider and a hint of cinnamon. This drink includes tequila, orange liqueur, Cointreau, fresh lime juice, and apple cider, making it ideal for enjoying after apple picking or as a festive Thanksgiving appetizer. For an added touch, coat the rim of your Margarita glass with a sugar-cinnamon mix and adorn with a fresh apple slice and cinnamon sticks.
Nocino, a walnut liqueur derived from green walnuts and infused with spices such as star anise, cloves, cinnamon, and vanilla beans, transforms a Cognac-based sour cocktail into a delightful treat perfect for chilly weather. The addition of lemon juice, simple syrup, and Angostura bitters harmonizes the earthy and floral essences, crafting a richly flavored beverage ideal for cold seasons.
Pomegranates, quintessential autumn fruits, excel in agave-based cocktails. A particular punch recipe created by Kaitlyn Stewart, a bartender from Vancouver, merges blanco tequila with pomegranate and lime juices, alongside ginger tea and maple syrup. The vibrant pomegranate juice pairs beautifully with the sharp, unaged tequila, while the maple syrup adds a touch of warmth. Stewart suggests serving this concoction in tea cups to enhance its festive appeal.
Food & Wine / Photo by Brie Goldman / Food Styling by Kelsey Moylan / Prop Styling by Gabriel Greco
Looking for a pre-dinner cocktail that will whet your guest’s appetites without knocking them out? Opt for this traditional Basque Country aperitivo that looks similar to a Negroni but with half the alcohol. Spanish vermouth provides the base, with smaller portions of gin and Campari supplying a sturdy backbone and a bittersweet kick.
Inspired by the Brooklyn cocktail, Jim Meehan and John Deragon introduced the Newark cocktail in 2007 for the autumn menu at the renowned New York City bar, PDT. This cocktail variation tweaks the original by using overproof apple brandy instead of rye whiskey, sweet vermouth in place of dry, and employing Fernet-Branca for its darker and deeper bitterness instead of the elusive Amer Picon.
Food & Wine
This lesser-known cocktail is a distinct take on a Sidecar by substituting orange liqueur with Green Chartreuse. The drink is complemented with freshly squeezed lemon juice, simple syrup, and aromatic bitters, crafting a sour cocktail that draws inspiration from one of Paris’ most prestigious streets in the 8th arrondissement.
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