Miami is known for its eclectic nightlife, culinary offerings, and fantastic bars. Locals and visitors can indulge in delicious bites and decadent drinks at these intimate locations for mingling and relaxation. However, sometimes, it's hard choosing a beverage at a bar or club, especially if you don't tend to drink as often. But, there is no one better than a bartender to tell you what is the best choice in their opinion. Like chefs, bartenders have techniques and favorite drinks to make. Below, five Miami bartenders at some of the city's best locations share what their favorite drink to make is so you know what to order when you visit.
2224 SW 22nd St. / Website
Beny’s Daiquiri
"The Beny’s Daiquiri was something that I came up with in New York in 2017/2018, although it took until arriving in Miami to be able to name the drink. An equal part daiquiri that uses Brugal 1888, Giffard Banana Liqueur, Velvet Falernum and fresh lime juice with a single dahs of Angostura bitters, Chef Mike Beltrane came up with the name ‘Beny’s Daiquiri’, an ode the old Cuban Crooner Beny Moré’. We served ours straight up in a chilled coupe with no garnish. After all, its silly to add something to a drink that already has everything you want from a tropical-tasting daiquiri."
2637 N Miami Ave / Website
Beso De Espresso
“My favorite cocktail to shake up for our guests is the Beso de Espresso. Espresso Martinis are an especially satisfying cocktail to make due to the frothy head that is achieved by maximum aeration. Our Beso de Espresso is just that, an Espresso Martini that benefits from a vigorous shake. The fluffy top paired with the delicate and careful application of the pistachio crumble produces not just a delicious cocktail for your expectant guest, but also a product to be proud of when executed to the highest degree.”
971 SW 8th St. / Website
Espresso Martini
“One of my favorite cocktails to make is the Espresso Martini. I like this cocktail for many reasons, not only because I am a Cuban with a coffee addiction but because when done right, it is the perfect ending to a great dinner. At Café La Trova I make it with Absolut Vanilla Vodka; the notes of vanilla being a perfect pairing for a coffee cocktail and the sweetness of the liquor helps as well -- otherwise without it you’d have a much drier Espresso Martini. Then I use my favorite coffee liqueur, Mr. Black Coffee Liqueur. Followed by a touch of Bailey’s Irish Cream and Demerara Syrup. Finally, we pour a shot of Espresso, made fresh by my mother at our Café. Now, the method to making this cocktail is key. I vigorously shake the cocktail for about 15 seconds to make sure it’s cold, diluted, and has a thick foam from the aeration. Next, I proceed to throw the cocktail two times. Not only does it keep guests at the bar entertained but it serves the purpose of aerating it further. Finally, I perform a hard dry shake for about 5 seconds. I let the finished cocktail rest in the shaker for a few seconds until all the larger bubbles dissipate, this way once the cocktail is poured into a chilled Martini glass the foam is clean and shinning as if it were wet paint. I garnish the cocktail with three coffee beans in the center and it’s ready to go. Cheers!”
650 S Miami Ave / Website
Beet Around The Kush
“One of my favorite cocktails to make right now is our Beet Around the Kush. This cocktail features one of my favorite spirits which is Mezcal. I know not everyone has opened up to it just yet which makes it even more fun to see the guests reaction when they realize what they've been missing out on. It's a perfect introduction to mezcal due to its approachable build. You get sweet, slightly tart, smokey and earthy flavor profiles.” -
151 NE 41st St. / Website
Rouge Et Nior
L'Atelier de Joel Robuchon, of Bastion Collection, the only restaurant in Florida recently awarded two Michelin stars, provides the ultimate culinary and mixology experience. The modern French menu includes Robuchon’s iconic signature dishes, alongside new, ever-changing seasonal creations utilizing ingredients sourced from top local and regional purveyors. Head Bartender Ruben Rolon’s most extravagant cocktail and crowd favorite is the Rouge et Nior which includes French gin, Capari, Licor 43, Sweet Vermouth, Coffee.
Photography by: Courtesy Pekic/Getty, Santiago Iñiguez/EyeEm/Getty, The Bastion Collection, The Gibson Room, Beaker & Gray, Michael Pisarri, Kush Hospitality Group
