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!


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.

Uncorked: What to Drink with Hedy’s New Desserts

Eric Larkee is the Wine Director at The Genuine Hospitality Group. He pens the Uncorked column here from time to time, we wish more often than occurs. But hey, he’s busy doing the job we all wish we had, drinking and buying wine creatively and thoughtfully for our restaurants, always with a hearty portion of special projects work on the side (echem, Design Miami/ pop cafe, anyone?) When you can’t find his wine wisdom flowing here, follow him on Twitter @ericlarkee.

Last Friday a dreadful 11:30 am meeting was scheduled.  It was time to sit down with Hedy and figure out the best pairings for her four new desserts on the menu.  Like our savory menu, desserts change all the time, but when this many go on at once it’s signaling something greater, like a change of seasons.  See today’s weather if you need proof.  We are creatures of change more than habit, so this transition is fun for us.  So, back to that meeting…

The richness of vanilla bread pudding is balanced with a sweet tart topping of caramelized apples.

First up was the Daily Bread Pudding, which was vanilla. Since the flavors will change each day, we are approaching this thinking more about the sweetness level, texture and density of the dessert. I had assembled a menagerie of our Ports, Sherries, sticky wines and grappas for this. The moment I tasted the fluffy pudding I realized I had forgotten the Moscato d’Asti. La Spinetta’s Bricco Quaglia is my favorite in the category, the aromatics are intense, the bubbles are wonderful and the crisp apple acidity was perfect with the dish, far from any cloying sweetness you may associate with this wine.  I wanted to pick a second option on this but then again, not really, drink the Moscato.

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