October 13, 2016
October 11, 2016
1 1/2 ounces Bacardi OakHeart Spiced Rum
1 ounce Marie Brizard Apry Apricot Brandy
1 ounce mango purée
1/2 ounce lemon juice
1 dash lemon bitters
In a shaker, combine all ingredients in the order listed. Shake well and strain into a cocktail glass with fresh ice and a cinnamon-sugar rim. Orange slice and cinnamon stick garnish.
1 1/2 ounces Grey Goose Vodka or Bombay Sapphire Gin
2 ounces ginger beer
2 tbsp. lemon juice
1/2 ounces rock candy syrup (or simple syrup)
1 lemon wedge
Combine liquor, ginger beer, lemon juice, and syrup in a shaker and shake well. Strain into a Collins glass with fresh ice. Drop four or five raspberries in the drink. Toothpick two raspberries to use as garnish along with lemon wedge.
1 ounce pressed lime juice
3 small pieces peeled, chopped ginger
1 1/4 ounces mango purée
1/4 ounce apricot liqueur
1 1/2 ounces Avión Silver Tequila
Muddle ginger and add to shaker with all other ingredients. Shake well for twenty seconds and strain into a rocks glass with fresh ice. Lime wedge and lemon twist garnish.
We already love La Côte for its chic Mediterranean ambiance, stunning views, and South of France-inspired menu. Now, the poolside eatery is adding seasonal cocktails to its repertoire. Take a dip and drop in for one of the new Beach Bum, Castaway, and Raspberry Collins concoctions—or mix them up at home.
4441 Collins Ave., Miami Beach; fontainebleau.com