As big fans of the Matador Bar at the Miami Beach EDITION, we love when the new menu quietly unveils itself. Sometimes, we sit at the bar, and notice that the menu has changed. Other times, a friend let’s us know that they had a new, amazing cocktail. Either way, we are always eager to
Drink Miami HOTESL brought over 25 brands to Miami Beach’s, Freehand Hotel for an afternoon of fun, education and cocktails. The brainchild of Giovanny Gutierrez, Matt Hirschenbein and Gabe Urrutia; Drink Miami HOSTEL was meant to bring cocktails to the forefront of the event. “We wanted to make sure cocktail and brands were highlighted.” said
We here at Spirited Miami haven’t hidden our love for the food and drink at 27 Restaurant & Bar. That’s why when we got wind that a new menu was on the horizon we had to taste. We stopped in last week and had the opportunity to try their newest libations and once again, they
For those that have been to Broken Shaker in Miami Beach know that everything at the bar is either grown, squeezed or made on premises. Elad and Gabe leave no stone unturned when finding the freshest ingredients and best flavors to create the unique cocktails they put out week to week. Now, they have gone
Here at Spirited Miami, we love bitters. But we also love a good cause. That’s why when we got wind that El Guapo Bitters was launching there bitters at Repour, we had to invite our friends. For those that don’t know, El Guapo Bitters is a line of bitters for use at a local bar
Cuban Old Fashioned Contributed by Eddie Fuentes • 2 dashes of Orange Bitters • 2 dashes of Angostura Bitters • ½ oz of Bustelo Coffee Syrup • 2 oz Bulleit® Bourbon Add all ingredients in a mixing glass, add ice, stir, strain over a hand carved ice, squeeze an orange peel and coil it up
Full Mast Contributed by Robert Ferrara • 2 dashes of Orange Bitters • ¼ oz of Laird’s Applejack • ½ oz of Bénédictine • 1 oz Oloroso Sherry • 1.5 oz Bulleit® Bourbon Add all ingredients in a mixing glass, add ice, stir, strain into a chilled cocktail glass and garnish with some lemon oil.
Barn Swallow Contributed by Ben Potts • 1.5 oz Bulleit® Bourbon • 3/4 oz Byrrh Grand Quinquina • Dash of Lemongrass Tincture • Dash of Cherry Bark Vanilla Bitters Add all ingredients, stir over ice, strain over a rocks glass with a big ice cube and garnish with a lemon zest.