It’s time to get lucky. Monday is finally winding down, and although the weekend is long over, we’re still feeling the one-two punch from burning the candle at both ends. This calls for punch of a different kind, and as luck would have it, we have two from bars in our world. To cure your case of the Mondays, make one at home tonight and sample the other next week on South Beach. Cheers to the week ahead!
WHATTA LUCKY GUY: Fresh from the rock and last week’s first annual Cayman Cocktail Week, TGHG Beverage Director Ryan Goodspeed’s “Lucky Guy Punch” is here for your home-mixing enjoyment. Nothing says island like rum punch, so we are using a favorite spirit of the moment, gin, to mix things up a bit, with the addition of Framboise, St. Germian, Orgeat, lemon, sugar, raspberries, lime, Sparkling wine. Here is the recipe, including how to make homemade Orgeat – which Mr. Goodspeed claims is pretty well-known. For those of you (like me) who haven’t yet had the pleasure of its acquaintance, Orgeat (pronounced or-gOt), is a sweet syrup made from almonds, sugar and rose water or orange flower water, most often used in the Mai Tai. It’s feeling like we’re on island time already.
GETTING LUCKY: Next up, we’ve got a little Bombay, a little Dewars and a whole lot of LUCKYRICE coming your way. This traveling culinary festival celebrating Asian cuisine and culture is in its fourth year and making a stop in Miami at the Raleigh Hotel and hosted by chefs Michael Schwartz and Masaharu Morimoto on November 15th from 7:30 – 11:30pm (purchase tickets here.) Restaurant Michael Schwartz is presenting two signature cocktails from Ryan and Raleigh Hotel barman Trevor Alberts — Bombay Sapphire Punch with Bombay Sapphire EAST Gin, Lemon, Orgeat, Lemongrass, Pineapple, Raspberry, Rosemary and Highland Orchards with Dewars Highlander Honey, Cold Pressed Apple Cider, Berentzen Apfel, Velvet Falernum, Lemon Juice. Chef de cuisine Danny Ganem will have two items for the tasting, one of which is our favorite snack from the restaurant’s menu, Shrimp Toast, and soon to be new favorite “Lucky Rice Salad” combines lemongrass ginger chili sauce, cilantro, lime, curry, tomato, and shallots topped with puffed rice. There will be plenty of other local haunts represented as well, including our neighbors at Katsuya, who are tuning in Tokyo at the VIP lounge with Toro hand rolls, Salmon caviar hand rolls, Pork and truffle Tsukune robata with Asian pear and yuzu garlic aioli, and Baby corn Robata with Parmesan and smoked paprika. As luck would have it, Phuc Yea!, one of Miami’s first pop-up restaurants, will be blasted from the past to make its return at LUCKYRICE. We hope it sticks around for a bit longer!