Miami Report 2016: Best Places to Eat, Drink, View Art

Seeing the year come to an end in 2015 in Miami was a total blast. This vibrant city is in a state of fierce development, attracting interesting people from around the globe. We had the good fortune to connect with the most creative chefs and mixologists in the area. Take a peek at our triple Miami Report for all the details on the food, drink, and scene. Details at hobnobmag.com

County Restaurant: Rustic Modern

County, located on one of the best blocks for eating in NYC (Gramercy Tavern, Il Mulino, Veritas [you will be missed!], Mari Vanna) got a new chef over the summer. Chef Jan Feshan has worked in some of the world’s finest kitchens—in NYC, at Maloney & Porcelli he tutored under David Burke and before coming to County he spent some years at ABC Kitchen where Dan Kluger was a huge influence. You can appreciate the freshness of ingredients and Feshan’s confident approach at County. The menu focuses on classic dishes orchestrated with a masterful touch. Extraordinary ingredients dominate, like the honey that is drizzled on the house-made ricotta, as well as 95 varieties of pepper that add a touch of heat to many of his dishes. County is cozy and friendly—if you go, you will return. Worth noting: they stay open between lunch and dinner, so perfect for a rest from shopping and grabbing a bite, or a sip of one of their nicely-mixed cocktails.

This was potent. Candied Ginger Old Fashioned: Bourbon, Ramazzatti, Candied Ginger, Angostura & Orange Bitters

Light yet intense. Hudson Swizzle: Vodka, Fresh Blueberry & Lemon, Ginger, Pomegranate, Orange Blossom Water

A hefty portion. Apple Walnut Salad with Bibb Lettuce, Apple, Spiced Walnuts, Parmesan Vinaigrette.

This was the special appetizer of that night, fried shrimp. Quite good.

Pan Roasted Chicken: Organic Chicken, House Smoked Bacon, Roasted Corn Succotash

Another special: Deconstructed Black Bass. Those yellow dollops of sauce were on the spicy side.

WHISPER Editions: Hand-crafted Limited Editions

What a fantastic idea! Whisper Editions teams up with very cool photographers, furniture makers, jewelry designers, artists, apothecaries, and other creatives to bring innovative, collectible goods in limited quantities. Once the run is done, that’s it. This idea is the brainchild of Judith Puckett-Rinella, who was a photo editor at TMagazine and Vanity Fair, and brings her discerning eye to each commission. As seen on the website this week: tinctures, teas and salves made from homegrown herbs by Field Apothecary, located in the Hudson Valley. Owners Dana and Michael Eudy are passionate about herbs and their healing properties. They also supplied the tincture for the cocktail at the launch party, which was quite nice. Sign up at the Whisper Editions’ website to see the covetable weekly offerings. Photos below are some of the pieces that caught my eye at the opening.

INDIAN SUMMER COCKTAIL
by Field Apothecary & Herb Farm
Tulsi Tincture with Lemongrass-Ginger Simple Syrup
Bourbon
Soda Water
(Tulsi—also known as Holy Basil—Tincture is part of Edition No. 15: Winter Wellness Bundle available on the Whisper Editions website)

A sheer curtain with projection divided the space at the opening.

No. 11 Gold Pumps by Joseph Heidecker 

No. 24 Secrets, Kauai, 2011 by Adrian Gaut

 

No.23 Steel Bench II by Stephen Schermeyer  

No. 9 Infinity Bracelet by Chorthip

Louis Royer Cocktails: COGNAC for the Holidays

When the days start cooling down, there’s nothing better than a warm sip of cognac. Louis Royer’s Force 53 stands up to cocktail immersion, lending an elegant, weighty presence. Bartenders, like Claire Needham seen here, experimented with a broad range of ingredients, from ginger to Dubonnet. Use this roundup as inspiration for all your holiday get togethers.

above: Red Light District by Claire Needham of The Beagle
Louis Royer Force 53 Cognac, Cocchi Americano Rosa, Pimms No. 1, Ardbeg Scotch

above: Forced Start by Jeremy Oertel of Soho Grand
Louis Royer Force 53 Cognac, Lustau Amontillado Sherry, Lime Juice, Cinnamon Syrup, Ginger Syrup topped with freshly grated nutmeg

above: La Pomme Rouge by Jaime Rios of The Standard
Louis Royer Force 53 Cognac, Dubonnet Rouge, Lemon Juice, Martinelli’s Sparkling Apple Cider with a sprinkling of fennel seeds

above: Monks Force by Raphael Reyes of the Experimental Cocktail Club
Louis Royer Force 53 Cognac, Elixir Chartreuse, Grapefruit Combier, Fresh Lemon Juice, Green Jasmine Tea with a rimmer of coconut sugar

above: Orchard in Manhattan by Sother Teague of Amar y Amargo
Louis Royer Force 53 Cognac, Cocchi Americano, Apple Brandy, Becherovka, Bar Keep Apple Bitters

above: The Big Sleep by Robert Krueger of Extra Fancy
Louis Royer Force 53 Cognac, Punt e Mes, Cointreau Noir

above: The Goodfellow Cocktail by Nicholas Bennett of Booker and Dax
Louis Royer Force 53 Cognac, Apricot Eau de Vie, Fresh Lemon Juice, Honey Syrup, Bittermens Hopped Grapefruit Bitters

above: Cocktail de Ruche by Jason Cousins of Mondrian Soho
Louis Royer Force 53 Cognac, Barenjager Honey Liqueur, Lavender French Honey, Laphroaig 10 Year Scotch Whisky, Bittermens New England Spiced Cranberry Bitters garnished with fresh cranberries and rolled orange peel

above: A Little Boom Boom by Christian Sanders of Evelyn Drinkery
Louis Royer Force 53 Cognac, Bonal Apertif, Lustau San Emililio Pedro Jimenez, White Burgundy, Hella Citrus Bitters

above: Bishop’s Wife by Joshua Perez of Middle Branch
Louis Royer Force 53 Cognac, Brancy Menta, Demerara Syrup, Water

above: The Wayside by Pamela Wiznitzer of The Dead Rabbit
Louis Royer Force 53 Cognac, Lemon Juice, Honey Water, Chai Tea, Dolin Sweet Vermouth

Manhattan Cocktail Classic: Tickets on Sale NOW!

Twenty-five thousand cocktails, elegance, big band sounds, festive fare...for five days in May experience the industry’s cutting edge. Head to the website right now! (I just checked it and 16 of the 45 events have already sold out.) Opening night at the New York Public Library is the ultimate New York party, and a night you will never forget. Start shopping for your outfit...look forward to seeing you there! Other highlights: cocktail-pairing dinner by Chef Eric Ripert; a hands-on mixology class at Huckleberry Bar; a celebration of Grand Central Terminal’s 100th anniversary at The Campbell Apartment; afternoon pairing chocolates and cocktails; a Tiki safari; a bar crawl; a bus tour; countless seminars and hands-on workshops at some of NYC’s most heralded watering holes. May 17 – 21, see schedule of events and buy tickets here.

St Patrick’s Day: The Greening of NYC

If you plan on having one (or a few) drinks to celebrate, but are looking to cut some calories, grab some Polar Seltzer to add luscious flavors and bubbles without sugar, sodium or carbs. Since 1901 Polar has been run and owned by the Crowley family, whose business involved selling spirits along with the mixers. Polar seltzer starts with triple-filtered water, adds extracted flavors and aromas from the real thing— lemon peel, vanilla beans, mint leaves— and finishes with lots of tiny bubbles shot into the water at almost freezing temperatures. There are a bunch of flavors to choose from: original, lemon, lime, cranberry lime, raspberry lime, vanilla, orange vanilla, black cherry, granny smith apple, pomegranate, cherry pomegranate, ruby red grapefruit, mandarin, Georgia peach, strawberry, blueberry, triple berry. Add any one of these to a gin or vodka, and, voila!, you’ve got a low-cal drink. In honor of St Patrick’s Day, have the cocktail or pretty dessert cocktail below. Bottles available in NYC at Fairway, Morton Williams, Gristedes, Gourmet Garage, Shoprite, and other places.

GREEN APPLE WHISKEY
35 ml (your favorite Irish) whiskey
10 ml apple schnapps
25 ml unfiltered apple juice
10 ml lime juice
pinch of cinnamon
Polar® Granny Smith Apple Seltzer to taste
Granny Smith Apple, sliced thin for garnish
Combine all ingredients into cocktail shaker, add ice. Swirl to chill. Strain into a rocks glass over quality ice. Garnish with apple slices

 THE IRISH EGG CREAM
Creme de Menthe
vanilla ice cream
Polar® Vanilla Seltzer
Add a generous amount of Creme de Menthe to the bottom of a goblet. Add one scoop of ice cream and then slowly top with Polar Seltzer.

Valentine Cocktail: Prévu + Champagne

Serve a sexy combination of organic vodka, cognac, black currants, blackberries, raspberries and violets with one pour. Enjoy this sweet and light cocktail with your sweetie, or keep the pretty bottle of Prévu on display at your next bash.

THE FIRST KISS
3 oz. Prévu
1 oz. champagne
garnish with a raspberry

Valentine Excursion: Goldbar

If you are looking for a sexy little spot to have a cocktail and a bite, head over to Goldbar early, where the newly owned space is now showcasing a fantastic cocktail assortment by Tim Cooper. Perhaps the Ginger Mint Aphrodisiac will create the proper mood (see recipe below) while sharing some of the small plates. I tried the Mulberry Street Chicken Parm (photo) which was served as a tiny trio of breaded chicken atop rolls with “grandma’s sauce” (the sauce is superb, and the chicken soft and easy to consume without getting messy). Also on the menu: ginger prawns, shishito peppers with sea salt and lime, and bacon wrapped dates with gorgonzola, pistachio, and pomegranate, and more. These small bites are designed to give you energy, but not weigh you down...so you can go all night! Goldbar opens at 6pm.

GINGER MINT APHRODISIAC
2 oz Finlandia Vodka infused with Horny Goat Weed
.5 oz ginger syrup
.75 oz simple syrup
1 oz lemon juice
club soda
small handful of mint
Garnish: mint sprig
Shake or stir and serve in a tall glass.

Valentine Pairings: Sweet + Spicy Cocktail

Some like it hot! Spice it up and cool it off with these opposing ingredients...

SPICY VALENTINE
6 Watermelon Chunks
1 Thai Chili
2 oz Brugal Extra Dry
1 oz Lime Juice
.75 oz Simple Syrup
Muddle watermelon and chili. Add remaining ingredients. Shake and fine strain into rocks glass. Garnish with watermelon.
—Created by Scott Fitzgerald of Mulberry Project. Available at Mulberry Project and Vinatta Project

Valentine Pairings: Whisky + Chocolate

You love chocolate, your partner loves whisky...unite your tastes with these perfect pairings from Highland Park Ambassador Martin Daraz:
Highland Park 12: the astringency and spiciness pairs well with dark chocolate
Highland Park 15: pair this with white chocolate to bring out the clean vanilla and oak notes
Highland Park 18: milk chocolate with almonds pairs perfectly with the roasted, nutty flavors of this whisky

Valentine Pairings: Port + Chocolate

Thrill your loved one (or yourself!) with a sexy red cocktail. The richness of the port and chocolate flavors pair nicely as a dessert. Substituting minimally processed demerara sugar in your simple syrup adds to the healthy aspect, plus a nice molasses flavor. 

SANDEMAN CHOCOLATE PASSION
3 parts Sandeman Founders Reserve Porto
3 parts Chivas Regal Scotch Whisky
1 part demerara syrup
1/2 part dry vermouth
1/2 part white crème de cacao
Dash of orange bitters
Dash of Angostura bitters
Garnish: orange twist
Mix ingredients. Pour over ice in an old-fashioned glass and stir.
—Created by master mixologist Jason Litrell

Cuddle UP: Sandeman Port Cocktail

The cooler temperatures call for warming, deep flavors and aromas. A soothing glass of port is much welcomed to melt the winter blues. Surprisingly, it was an ambitious Scotsman who put Sandeman’s Port into the marketplace in the 1700s. So ahead of his time—he was the first to come up a branding platform for his imported port—which I do appreciate, being a graphic designer! Check out the website to see the succession of artwork associated with the brand plus the groovy advertising from the 60s onward. And do try the recipe from Jason Litrell below. Suggestion: heat up the dry apple cider to create a warming welcome for frozen guests, and serve in a mug. 

SANDEMAN HARVEST SOUR
3/4 parts raspberry syrup
3/4 parts fresh lemon juice
1 1/2 parts Sandeman Founders Reserve Porto
1/2 part apple brandy
Top with 2-3 parts dry apple cider

To make the syrup: In a medium saucepan combine 4 cups sugar and 1 quart water. Bring to a boil, stirring until sugar has dissolved. In another saucepan, muddle a small container of raspberries (about 6 ounces), and combine the syrup and raspberries. Let rest for a day, then strain. Keeps for about a month.

To create the cocktail: Pour all ingredients in a shaker, except cider. Shake quickly and strain into a Collins glass. Top with cider, garnish with raspberries and dust with nutmeg.

Holiday Merriment: Chilean PISCO COCKTAILS

Change up the routine with a new, lighter taste from the pristine lands of Chile. Chilean Pisco is the result of distilling wine and aging for a minimum of 2 months, resulting in a floral-y spirit. For a crowd, make your entertaining simpler by setting out the pretty punch with start fruit, or for consumate home-bartenders, thrill guests with these special libations from NYC mixologists. Brands available in the US: Kappa, Capel, Alto del Carmen and Control C.

STAR-SPANGLED PUNCH
The peels of three lemons, each cut into spirals with a vegetable peeler
.75 cup sugar
.75 cup fresh-squeezed, strained lemon juice
1 750-ml bottle Chilean Pisco
1 quart cold water
1 star fruit
Muddle the lemon peels and the sugar together and let sit for at least 90 minutes. Muddle lemon and sugar again and stir in the lemon juice. Add the pisco and the water and stir. Keep refrigerated until ready to serve. Before serving, cut star fruit into ¼ to ½ inch slices. To serve, pour into a one gallon Punch bowl with a large block of ice in it and float star fruit slices.

 LA SERENA SOUR
1.5 oz Chilean Pisco
.75 oz lime juice
.75 oz orgeat
1 egg white
Topped with .25 oz to .5 oz float of Chilean white wine
Shake all ingredients, except for the wine, with ice. Strain into a chilled cocktail glass. Float the Chilean white wine on top (this can be done by pouring the wine slowly over the back of a barspoon).
—The fun thing with this drink is that it can change slightly based on the Pisco, wine, or even orgeat that you use. Josh Perez, Booker & Dax

LIBERTAD
1.75 oz Chilean Pisco
.25 oz Grand Marnier
.25 oz Green Chartreuse
.25 oz Amaro CioCiaro
Combine all ingredients in a large mixing glass with ice. Stir thoroughly to chill. Strain over a large cube of ice in a rocks glass. Garnish with a wide orange peel.
—Andrew Seymour of Vicktor & Spoils

PISCO y TAMARINDO
2 oz Chilean Pisco
4 oz Jarritos Tamarindo
Pinch of salt
Squeeze of lime
Pour Pisco and Jarritos in a highball glass over ice. Add pinch of salt and squeeze of lime. Swirl and garnish with a lime or orange.
—Jason Littrell of Jbird

2E Bar/Lounge at The Pierre: Fall Cocktails

Mixologist Sachin Hasan is debuting five new cocktails in honor of the Pierre’s 82 years in NYC. Starting with tweaked classics that honor the history of the space at 2E Bar/Lounge and lead up to its present and future, they all pack fantastic combinations and some unique ingredients. Photo above shows Sachin pouring the JP Getty’s Gimlet, a combination of Stolichnaya Lemon, Beefeater Gin and St. Germain (finished drink below). Representing the future is the Star of Taj—which has a flame as one of the ingredients. Sachin capitalizes on his Indian background, incorporating herbs and spices for maximum effect. While trying the cocktails, we got a taste of the new menu as well, available till the end of the year. Scroll down through the photos below for details.

JP Getty’s Gimlet

To create the Star of Taj Sachin Hasan lights the Green Chartreuse, Absinthe, and mix of Indian spices: curry leaves, cardamom, and peppercorn. 

The lighted mix gets added to the other ingredients, which were previously shaken: Bombay Sapphire Gin, Creme de Cassis, Passion Fruit and Orange Juice.

Note the flame still going in the glass!

The final step: stirring it all together.

Sampling the menu: From front to back: Quinoa Tabouleh with Quail Egg and Truffle Hollandaise, Seared Tuna with Avocado Pulp and Lobster Vierge, Roasted Butternut Squash Soup with Paprika and Lemon Creme Fraiche, Curried Shrimp with Green Apple Salad, Bruschetta with Roasted Kabocha and Burrata. 

A closer look at Seared Tuna with Avocado Pulp and Lobster Vierge.

A closer look at Curried Shrimp with Green Apple Salad.

Also on the cocktail menu, Rotunda’s Whiskey Sour: Maker’s Mark infused with Lemon Verbena Tea, Fresh Citrus Mix of Lime, Lemon, Yuzu, Pasteurized Egg White and Old Aromatic Bitters.

Loved this one. The Pierre Sparkle: Tanqueray Ten, Lychee Liqueur, St. Germain, topped with Champagne.