Fontainebleau Miami Beach Updates Cocktail Program With Smoky, Savory Flavors (Recipes)
The Fontainebleau Miami Beach is mixing up its cocktail program to incorporate spicy, smoky, and savory ingredients.
All photos by Laine Doss Fontainebleau's corporate mixologist Hector Acevedo pours a smoky negroni.
Corporate Mixologist Hector Acevedo has created new cocktails for each of the Fontainebleau's signature restaurants and its Bleau Bar, using fresh herbs, flowers, wood chips and balsamic for inspiration, resulting in a collection of innovative drinks that can either pair with dinner, or be enjoyed on their own. Cocktails range from $14 - $25, or make them at home with these recipes.
The Mexican Fake Out (Bleau Bar)
2 slices red bell pepper
4-5 Cilantro leaves
3/4 oz. fresh-squeezed lime juice
3/4 oz. agave nectar
2 oz. Herradura silver tequila
In a mixing glass, add 1 slice (chopped) red pepper, cilantro leaves, lime juice and agave nectar. Muddle ingredients with ice. Shake and double strain over fresh ice into Collins glass. Garnish with a red pepper slice.
In a mixing glass, add lavender syrup, lemon juice and gin. Add ice and shake to mix. Add dry lavender soda over fresh ice in Collins glass. Strain mix over dry lavender soda and fresh ice. Garnish with a purple orchid.