Fontainebleau Miami Beach is welcoming summer with new specialty libations at Scarpetta by Scott Conant, Hakkasan, and Pizza & Burger and StripSteak. Whether you’re basking in the sun poolside or escaping the summer storms, the iconic hotel knows how to provide guests with a good time.
Below, you’ll find all the new cocktails you can expect upon your next visit to the Fontainebleau.
Pizza & Burger
Enjoy pool views from Pizza & Burger by Michael Mina while sipping on concoctions that fit the playful atmosphere, like Bitter Fever made with Lemon Rum, fresh lime juice, apple butter syrup, Campari Liqueur, Old Bay seasoning, a pinch of salt and garnished with grapefruit and mint.=
Guests can also enjoy the Pink Shades made with dry gin, Pama Pomegranate Liqueur, Pamplemousse Rosé, fresh lime juice, rose water tincture and garnished with torched rosemary; and Stashing Hard made with bourbon, Cointreau, vanilla simple syrup, blackberry purée, fresh lemon juice, a pinch of salt and garnished with orange and a sprig of thyme.
StripSteak by Michael Mina, known for showcasing classic cocktails with a modern twist, is featuring the Go Ahead Romeo, a twist on an Aperol Spritz using frozen Aperol ice cubes to create a beautiful, interactive drink. There’s also Manny’s Blue Jeans, a new take on a classic margarita made with Revolución Silver Tequila, Chinola Passion Fruit Liqueur, lime juice, agave syrup, prosecco, garnished with a skewered lime wheel and Tajín seasoning.
Their third new cocktail: Money & the Power made with Prosecco Gin, Lejay Crème de Cassis, lemon juice, simple syrup and garnished with one whole blackberry at the bottom of the glass. This drink takes its influence from two classic gin cocktails, the French 75 and the Bramble.
Take in the breathtaking seaside views at Scarpetta by Scott Conant while sipping on concoctions loaded with the freshest fruits. Inspired by Italy’s authentic flavors and regions, choices include the Avellino made with Lagunitas IPA, pineapple rum, chopped green apples, pineapple syrup, yuzu juice, pineapple juice, green chartreuse, and garnished with a pistachio-cardamom powered sugar rim; and the Valtellina made with Prosecco, Braulio, Grappa, lemon juice, agave nectar, blueberry purée and topped with a thyme sprig and pink peppercorns.
Our favorite, though, is the Mango made with Cognac, Amaro Montenegro Liqueur, Velvet Falernum Liqueur, mango kumquat purée, Clement Créole Shrubb, Brachetto and garnished with one dried mango slice and kumquat. Yum.
Hakkasan, Miami’s coveted, contemporary Chinese cuisine restaurant, is featuring new cocktails that are a perfect match to its ambient nightlife and lounge aura. A new creation of theirs is the Barracuda made with Pisco, Sake, purple potato purée, crushed bird’s eye chili, cilantro stalks, simple syrup, lime juice and garnished with cilantro.
Other highlights include Pàomò Ambrosia with Cachaça, Sake, banana syrup, yuzu juice, lemon juice, crushed shiso leaves, egg whites and garnished with powdered white ambrosia tea leaves; and the Root Healer made with pear vodka, apple brandy, Asian pear, tamarind juice nectar, passionfruit syrup, lemon juice, shiso leaves, simple syrup and smoked salt on half the rim.