Printemps, primavera, spring—however you choose to say it, the season has arrived. While weather in Miami may not change drastically from March to April, many of the city’s bartenders are heralding brand-new recipes for us to sip on for the next few weeks.
The posh cocktail lounge inside the W continually revamps its list of modern drinks based on the seasons and the bartenders’ current obsessions. The Pepper & Pine, created by Alex Emilyanovich of Belarus, mixes reposado tequila, with fresh lime, bitter artichoke, mild yellow peppers, and pineapple. The unexpected mishmash of flavors delivers a delightfully strong punch. W South Beach, 2201 Collins Ave., Miami Beach, 305-938-3000
The undisputed winner of The Rum Line’s spring cocktail menu is the Vote for Pedro, a homage to Napoleon Dynamite’s unlikely hero and Spanish sherry. It’s a sophisticated sipper with high-end Facundo Eximo, Pedro Ximénez sherry (hello, beautiful raisins), and Jerry Thomas’ Own Decanter Bitters from The Bitter Truth, finished with a flamed orange peel. Need some more kale in your life? Ask for the Dr. Greenthumb (shown above); it’s a thoughtful twist on a margarita with Avion silver tequila, kale and cucumber juice, lime, and matcha green tea powder along with a spice-and-salt rim. Loews Miami Beach, 1601 Collins Ave., 305-695-0110
Edge launched a list of three spring cocktails for connoisseurs to talk about, including the radical Midlife Crisis. It’s a serious cocktail sure to surprise even the most devout bourbon lovers with a blend of the bold Macallan 12, Woodford Reserve, fresh citrus, burnt Chartreuse, and house-made rosemary and elderflower foam. Four Seasons Miami, 1435 Brickell Ave., 305-381-3190
You can now pair chef Kris Wessel’s healthy, regional, gluten-free cuisine with a collection of this season’s stunning cocktails. We have our sights set on the Carrot Twist, which includes locally sourced carrots, ginger, lemongrass, and Rittenhouse Rye. The Oolite Michelada is another standout thanks to Wessel’s use of local sweet and hot peppers, sour oranges, citrus, house-made grenadine, and Wynwood Brewing Company’s crisp La Rubia Blonde Ale. 1661 Pennsylvania Ave., Miami Beach, 305-907-5535
Buns & Buns in South Miami just debuted a handful of sake-based cocktails that promise to keep guests, who typically live far away from the ocean breeze, super cool. The simple Lemon Margarita (shown above) is our pick: sake, dry Dolin Blanc vermouth, and fresh lemon juice. The eatery also offers red or white sangria made with seasonal fruit—strawberries, blackberries, and oranges—by the pitcher. 5748 Sunset Dr., Miami, 786-216-7754
At The Broken Shaker, freshness is always first when it comes time to party. The spring cocktail menu is blooming with invigorating combinations and cheeky names; we love the Bobby and Whitney, featuring ginger- and celery-infused vodka shaken with freshly muddled peaches and lemon juice, as well as the O’Doyle Rules (Billy Madison’s phrase for justifying the most ridiculous behavior) with Bacardi Superior, house-made purple cauliflower syrup, St-Germain, and fresh lime juice shaken with alfalfa sprouts. Party on. Freehand, 2727 Indian Creek Dr., Miami Beach, 305-531-2727
The latest craze for spring at Brickell’s lively gastropub is an invigorating twist on the Strawberry Colada. This boozy blast introduces Batch’s signature cold brew coffee on tap and combines it with house-infused strawberry shortcake vodka. 30 SW 12 St., Miami, 305-808-5555