What was once a dilapidated hotel (Indian Creek Hotel) turned into one of the more popular spots to have a cocktail in Miami Beach with affordable rooms so everyone can enjoy not only Miami Beach but one of the best bars in the U.S., the Broken Shaker at the Freehand. The Freehand, a concept by
Here in Miami, we love our summers. They may be humid, but the sun, sand and good eats, go hand in hand with friends. What better way to kick off the summer with a small guide to elevate your cocktails at home! We love: Bittermilk “Bittermilk is a line of cocktail mixers made for cocktail
This Sunday, Blackbird Ordinary, held Tequila Ocho’s annual ‘Viva Sangrita‘ competition. The ‘Viva Sangrita’ competition is (from the website): Sangrita is a seamless blending of tart, sweet, spicy, and savory. When made with love, imagination, and paired with the right tequila, it becomes a ritual, and is a transcendent drink experience. We believe this pairing
Our friends at NIU Kitchen have started brunch and here at Spirited Miami we love our brunch cocktails. While NIU Kitchen does not have a license to sell spirits, they have come up with a creative way to bring their menu to life, and it doesn’t disappoint. Here is the cocktail menu: TO DRINK PER
Yesterday, we had the pleasure of judging Cochon 555‘s Punch Kings portion of the event, where some of Miami’s finest bartenders were competing for the title of Miami’s Punch King and the winner receives bragging rights, a trophy, a $1000 bottle of Breckenridge Reserve Bourbon and a trip to compete at “Last Call” Tour Finale in
Our good friends from the Ice Plant Bar in St Augustine are paying us a visit down south for one evening! For those that don’t know: “The original “Ice Plant” building dates back to 1927, an experience like no other in Florida. It is complete with the original bridge crane on rails overhead the bar.
Our friends at Lure Fishbar at the Lowes have released a new specialty cocktail menu that looks mighty tasty. One of our favorites here at Spirited Miami, Rob Ferrara, mentions to, “Come and get them while they last!”. The specialty cocktail menu changes every couple of weeks. The five cocktails are a wide range including: gin,
Provencal Sour Contributed by Ashley Danella • 2 oz Bulleit® Bourbon • 1 oz Lavender Infused Honey Syrup • ¾ oz of Fresh Lemon Juice Add all ingredients, give it a good shake, strain over an old fashioned glass with ice and garnish with a fresh piece of lavender.
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.