1.5 oz Tito’s Handmade Vodka
3/4 oz. Honey and Sriracha infused simple syrup
1 1/2 oz. Cucumber Juice
Combine ingredients in cocktail shaker.
Shake, strain over ice into cocktail glass and serve.
Garnish: 50/50 Sugar & Salt Rim
1 oz. Dry Gin
1 oz. Perrier Jouet Champagne
0.5 oz. lemon juice
0.5 oz. simple syrup
Glass: Champagne Flute
Shake gin, lemon and simple syrup with ice.
Strain and top with sparkling wine.
Glass: Champagne flute
12 whole mint leaves
1.25 oz. Miami Club Rum
1 tsp. sugar
0.50 oz. lime juice
2 oz. Soda water
Place mint leaves in bottom of glass.
Add crushed ice, Miami Club Rum,
sugar and lime juice, and muddle.
Add soda water and garnish with mint
1 oz. Bulleit Bourbon
0.25 oz. bitters
1 tsp brown sugar
1 splash water
1 twist lemon
1 slice orange
Glass: Rocks Glass
In a rocks glass, muddle sugar and bitters
Add the bourbon and a large ice cube
Twist slices of lemon and orange peels over
the drink and drop slices into the glass
No visit to Miami would be complete without treating yourself to a cocktail or two at one of the many pool bars, lounges
or clubs. Treat your taste-buds and ask your mixologist to prepare one of this issues featured libations. We have listed the
ingredients and preparation so you can make them at home - all we ask is you think of us when you cheers!
C Miami Magazine