Hibiscus Champagne Cobbler at The Broken Shaker
After months of waiting for Miami Beach’s favorite bohemian pop-up cocktail bar to reopen, The Broken Shaker is back just in time for its loyal fans to celebrate NYE with what they like to call the “Anti-New Year’s Eve Party.” That means it’ll be business as usual there, without the hassle of entry fees or ticket sales. Expect to see the now-famous faces behind the bar serving a lot of the Hibiscus Champagne Cobbler, which is like an elevated Collins. Veteran Michael Parish uses the Champagne to balance out the hibiscus syrup in a tall glass that quickly begins to frost. The drink creates a gorgeous complement to the vintage tropical vibe of the space.
Gabriel Orta, co-owner and co-mastermind behind the beloved bar, is excited for the things to come in 2013 when the team plans to open a new restaurant and bar in the house on the south end of the property.
“It’s not that the world is ending. It’s that it’s ending as we know it,” said Orta. “We’re starting a whole new cycle.”
Cheers to that!
Hibiscus Champagne Cobbler
- 1 oz London Dry Gin
- ½ oz Fresh-pressed lemon
- ½ oz Homemade hibiscus syrup
- 2 – 3 dashes of homemade bitters
Combine ingredients in a cocktail shaker over ice and shake well. Strain and pour into a tall glass of crushed ice. Top with Champagne. Garnish with a dehydrated pineapple slice and an edible flower from the courtyard garden.
New Year’s Eve at The Broken Shaker:
Plans are still in progress, but we know that the new food menu by Chef Jeremiah Bullfrog will be available, a live brass band will play, there will be Champagne specials, punch bowl cocktails topped with Champagne, along with beer specials.
The Broken Shaker at the Freehand 2727 Indian Creek Dr., Miami Beach; 305-531-2727
Blackberry Fizz at Khong River House
The highly anticipated opening of Khong River House occurred this week yet concrete plans for New Year’s Eve are still TBD as the innovative Thai spot anchors itself on the busy corner of Lincoln and Meridian. William Rivas is at the helm of the Gin-based bar program at Khong, which is slated to make Miami’s cocktail connoisseurs very happy. What we do know is that Rivas’ bar is a must-stop on NYE for a celebratory toast with his Blackberry Fizz, a cool creation featuring the complex flavors of blackberry and the refreshing effects of ginger beer.
- 1 Blackberry
- 1 ½ oz Gin (Rivas suggests Beefeater)
- ¾ oz Fresh lime juice
- ¾ oz Homemade simple syrup
Combine ingredients in a mixing glass. Shake and strain into a Champagne flute.
Top with Fever Tree ginger beer.
Khong River House 1661 Meridian Ave., Miami Beach; 305-763-8147
The Bowtie at the Regent Cocktail Club
We suggest another spot in its infancy for New Year’s Eve because the men behind the bar are simply too good and the ambiance is of the most elegant in Miami. The Regent Cocktail Club at The Gale Hotel, currently in a preview phase, is dripping with the charm and glamour of old Miami Beach. This is where you should go on New Year’s Eve if you like tuxes and sequins – and you’re not afraid to get decked in them. Even the acclaimed bartenders wear their finest on the nightly (look for Julio Cabrera, John Lermayer and Angelo Vieira)! There are loose plans for a private reception at the lobby bar, a rooftop toast and a raging party downstairs in the subterranean Rec Room that’s eerily similar to the late Florida Room. Vieira’s pick for the night is a cocktail so stylish it might make your bowtie come undone. The lemongrass gives it a subtle sweetness, which is at once countered by the bitterness of the Cynar (artichoke liqueur). The vermouth gives it length and helps make it last.
- 1 ¾ oz Rye
- .5 oz Cynar
- .5 oz Vermouth
- 2 bar spoons of homemade lemongrass syrup
Combing ingredients in an extra large glass beaker. Stir for at least 30 seconds and then pour over a big cube of ice.
Add zest of an orange peel.
The Gale Hotel and The Regent Cocktail Club (on the James Ave. side.), 1690 Collins Ave., Miami Beach; 305.673.0199
KAPPA Sour at Juvia
Get as close to the stars as possible this year as you party high above South Beach at Juvia, the penthouse restaurant of the ultra chic 1111 Lincoln building. The KAPPA Sour is a twist on the classic Sidecar, which means your martini glasses probably won’t clink because of the delicate touch of sugar on the rim. Made with aromatic Muscat grapes, KAPPA Pisco is named after a glistening constellation that sits above the region where the grapes are sourced in Chile. It’s a sweet companion for the Asian fusion fare, stargazing and watching fireworks – all from the unrivaled open-air terrace.
- 1.5 oz KAPPA Pisco
- .75 oz Combier liqueur (Consider substituting with Grand Marnier)
- .25 oz Fresh lime juice
- .5 oz Fresh lemon juice
Combine ingredients in a cocktail shaker over ice and shake well. Strain and pour into a martini glass with a sugared rim.
New Year’s Eve at Juvia:
Juvia will be offering a special prix-fixe menu with two seating options: the 6 p.m. seating is $195 per person and the 9:30 p.m. seating is $395 per person. Should guests want to be present for midnight, they’re advised to book the second seating.
Juvia 1111 Lincoln Rd. (at Lenox Ave.), Miami Beach; 305-763-8272