Bar Boozled: 3 New Dinnertime Cocktails to Enjoy at Michael’s Genuine

MGFD Cocktail ListHead Bartender Melissa Welcher has been busy keeping Genuine’s cocktail list fresh.  In addition to our daily-changing market special, this week she’s added three to the back of the menu: City Slickers (a bottled cocktail for two), Magenta Jimador, and Fountain of Youth.  We suggest they start you off for dinner.  Day drinkers would be best served sticking to rosé!

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City Slickers | Made by two and best enjoyed with a companion, this is bottled cocktail is boozy and spicy, a winter warmer for a slightly chilly day.  This is Melissa’s twist on a classic cocktail, the Suburban, which dates from the Rococo Age [read: over the top!] of American drinking from about 1875 to 1920.  Ours features HW Double Rye, a blend of 2-year-old and a 16-year-old Ryes with notes of cinnamon, anise, and honey.  Cachaca is made from straight sugar cane juice vs. molasses like most Rums.  Avua Amburana is aged in Amburana wood, typical to the forests of Latin America. Resting in this indigenous wood produces unique bouquet of spices, more caraway than clove.

Screen Shot 2016-02-03 at 4.23.16 PMMagenta Jimador | An adaptation of your classic sour recipe using just enough blood orange instead of sugar to balance the drink, but not too much to mask the Tequila.  Tequila Ocho is an un-aged single quinta (farm) and single vintage Tequila.  The Liquore di Camomilla (seen above as its great for sipping with our pastry team’s new profiteroles dessert!) is made by macerating chamomile flowers in Grappa.  This cocktail is as gorgeous on the eyes as it is on the palate.  Velvety smooth with the froth of egg white to juxtapose its puckered punch.

Fountain of YouthFountain of Youth | Served on one big rock, think of this as an herbal drink that even the non-Vodka drinker would find interesting. St. Augustine Vodka is pot distilled where where Ponce de León is traditionally said to have landed in North America.  100% Florida-grown sugarcane makes for an extremely smooth spirit with hints of green apple, white pepper, and molasses.  If you’re not familiar with Lillet Rosé, we are sorry, but now’s the time!  Great enjoyed with a few ice cubes on a hot day in the park or on the beach, this French apertif wine made from a secret recipe including quanine.  We house-infuse it with pineapple and basil.  Yellow Chartreuse is another secret recipe drink from France and allusion to this cocktail’s name.  Chartreuse is still made by French Carthusian monks from about 130 different herbs. The yellow version has honey and saffron added and is lighter and sweeter than the green, while still adding complex herbal notes to the cocktail.

Summer at The Cypress Room Shines in The Beverage Book

Cool off from Miami’s heat with something new and refreshing at our elegant American dining room and bar in the Design District!  Beginning today, The Beverage Book at The Cypress Room features six new cocktails from Aperitifs and Classics to Specialty Housemade. Also, for the first time the restaurant offers nightly-changing cocktail and spirits pairings for its 5-course Tasting Menu in a “Bartender’s Choice,” available for $40 additional, plus tax and gratuity.

Inspired by the classics and summer in the Magic City, TGHG Beverage Director Ryan Goodspeed reimagines old school cocktails through a modern American lens.  Pouring into vintage bar books and cocktails lists from as early as 1895, Goodspeed can usually find a home for a new idea he’s had or a new ingredient he’d like to feature.

“The beverage program at The Cypress Room is unabashedly spirit driven and careful calculation goes into each drink,” says Mr. Goodspeed.  “Cypress cocktails have a depth and texture to them. They are well-mannered, but get straight to the point!”

Beginning with light and refreshing Aperitifs (11), Four Rosés blushes with Chef Schwartz’s favorite, featuring rosé wine, Lillet rosé, Dillon’s gin-based rosé liqueur, rosebud and hibiscus flower water and a lemon twist. Lonely Negroni combines Miller’s Westborne gin, Campari, Aperol, JuJube syrup, lemon and orange peel. Classics (12) add a Whiskey Sour with WhistlePig rye, Cardamaro, lemon, simple syrup, egg whites and orange bitters, and Singapore Sling shakes Fords gin, Cherry Herring, Cointreau, Benedictine, pineapple, lime, angostura and a maraschino cherry. Specialty Housemade (14) includes Brewster highlighting the final harvest of the lychee season with vodka or gin, simple syrup, lime and cilantro. And every summer needs an anthem, so for Cypress it comes in the form of Summer’s Soda, a clear-as-a-summer’s-day elixir packing a punch with Highwest Silver Rye, Dolin Blanc, lemon, and lemongrass-lavender-chamomile syrup.

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Christian and Ryan, a meeting of the beverage minds over the TCR bar.

Cocktail and spirits pairings at The Cypress Room change nightly based on the 5-course tasting menu of the evening. Each day before dinner service our chefs review the dishes with Bartender Christian Carnevale and General Manager Amanda Su who perform some improvisational magic exercising their smarts and a little creative license for good measure.

Christian says, “The guests at The Cypress Room are looking to see what we can do. They are genuinely interested in what they’re drinking – whether it’s from a wine glass or a highball. They want to test our knowledge. These pairings give us an opportunity to converse with the Tasting Menu, show off what we can do and get creative! Our focus is on guest experience, everything is thought of beforehand, needs are anticipated and tailored to you.”

And if you were to ask Ryan, what makes a good cocktail? He’d say, “if you keep going back for more!” And we sure will, see you at The Cypress Room!  What will be your summer cocktail go-to at The Cypress Room? Follow us on Instagram and Twitter at @thecypressroom and tag us on your next visit. New summer hours offer dinner Monday through Thursday, 6-10pm and Friday and Saturday 6pm-12am. The restaurant is closed Sundays.

The Cypress Room is located at 3620 Northeast Second Avenue in Miami’s Design District. Reservations recommended by calling 305.520.5197 or emailing reservations@thecypressroom.com. For more information, including current menus, please visit thecypressroom.com.