The Bridge Cocktail Bar's December takeover of The Local Craft Food & Drink

Bartenders David Perez, formerly of 1930’s House at The Thompson Hotel and 27 Restaurant and Bar, and Will Thompson, formerly of The Broken Shaker, are taking over The Local Craft Food & Drink for the entire month of December with The Bridge, a “total bar takeover.”  The two are teaming up with Executive Chef Phil Bryant to “offer true craft cocktails created to complement his ever rotating menu.” The Bridge raises Tuesday, December 1 and closes on January 1. 

“We are really excited to have these guys come in and rouse up our bar,” says Bryant. “As the chef, I’ve always wanted to see the bar cranking out drinks that are as special as the food we do – and I‘m finally confident in saying, I think it’s happening!”

Drinks are $13 each and include Port of Miami: Brugal Anejo, Ruby Port, chocolate Amaro blend and C&B Blue Mountain Coffee Bitters; Pearadise Fizz: Pisco Porton, honey, cardamom, half-n-half, egg white and pear cider; No County for Old Cosmos : Ketel One vodka, cranberry-rosemary reduction, orange and lime; Mexican Squashbuckle: Don Julio Reposado, spiced pumpkin-apple shrub and molasses; Grandma’s Banana Bread: High West American Prairie Bourbon, banana, black walnut and cinnamon-infused absinthe; Tamiami Trail Mix: Afrohead Rum, cashew-infused Velvet Falernum, stone pine, nutmeg, coconut milk and trail mix bitters; and the Figure Four Leg Lock: Monkey Shoulder Scotch, fig preserves, ginger maple reduction, cherry vanilla bitters and C&B Fig Bitters Rinse. 

“We are trying to bridge the Miami Beach cocktail culture with this side of the causeway,” Perez says, explaining the idea behind the name.  “There has been a movement regarding quality cocktails that a bunch of locals are unaware of. We feel they are missing out, so we want to push the creative boundaries and offer folks the type of cocktail they’d have in Miami Beach, New York, Chicago, San Francisco, etc..

UPDATE, January 13 2016:  The month long run of The Bridge has ended with Perez and Thompson joining The Local team permanently. The duo is launching a new winter cocktail menu on Monday, January 18. Among the highlights:  Where’s Winter – cinnamon infused absinthe rinse, tiki pineapple reduction, baked apple bitters, carrot juice and Afrohead Rum; a stronger, spirit forward Spider Monkey Boulevard– Cappalletti Aperitivo and Tuaca Vanilla Citrus Liqueur stirred with Monkey Shoulder scotch; and Foreign Intelligence, an earthy melding of housemade flowers bitters, Fos Mastika, Genepy Des Alpes, Suze and gin. Also new on the 18th is a daily 4 p.m. to 7 p.m. happy hour featuring Weekly Punch ($8), half-priced draft beers, house wines and select cocktails. Perez and Thompson will also offer a Dealers Choice drink wherein guests can choose the glassware, base spirit, and flavor profile for a custom cocktail on the fly, for a special discounted price.

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