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cocktail at burbon steak bar

New Cocktail Flavors from Bourbon Steak

October 07, 2019

Bourbon Steak, the acclaimed Miami restaurant pioneered by James Beard award-winning chef Michael Mina, is thrilled to introduce several new craft cocktails to its extensive menu. Inspired by the spices, produce, and other flavors traditionally associated with autumn, these libations combine the essence of the season with the visual and gustatory flair that makes Miami unique.

Papa’s P.S.L. (Pumpkin Spiced Latte) couples Papa’s Pilar Ernest Hemingway Blonde Rum and Buffalo Trace Bourbon with an aromatic pumpkin spice that elevates this spirit-driven cocktail to a level fit for a Nobel laureate.

Samba Pa’ti is our take on a “low a.b.v.” (alcohol by volume) cocktail, featuring Yaguara Cachaça, Ruby Port, and oolong tea. This delicious combination is clarified with coconut milk and garnished with an eye-popping color contrast of fruity, rainbow-hued cereal powder.

In conjunction with Save the Bees September, we are debuting Shiso-Honey. This savory and herbaceous drink, which features Bar Hill Gin and Bar Hill Raw Honey, infuses shiso, fennel, and Florida orange into the honey with a finishing garnish of Espelette Chili Olive Oil.

Finally, The Fresh-Maker puts a marvelous Magic City twist on the classic mojito. Flor de Caña 4 Year Extra Seco Rum, flavored with mint essence and a gentle note of pineapple, is shaken vigorously with egg whites, giving a delightfully distinctive texture to the bright, fresh flavors. The mixture is then poured into a champagne flute, the rim of which is encrusted with a vertical strip of Togarashi and dried seasonal micro flowers, imparting just a hint of savory spice to complement the pineapple. You will definitely need to order two: one to drink, the other to Insta at least a half-dozen pics!