Intimate hotspots such as The Cape Miami at Townhouse Hotel are quickly replacing the velvet-roped clubs that made South Beach nightlife famous (although, finding your way up to this rooftop bar is much like locating a hidden speakeasy door).
When you do, you’ll arrive at a cozy beach bungalow inspired oasis with panoramic views of South Beach, complete with a replica of Key Biscayne’s Cape Florida Lighthouse. Behind the bar is The Cape’s passionate head bartender, Steven Sollas. Sollas faithfully executes the excellent cocktail menu, curated by Brian Griffiths of Broken Shaker fame, from infusing spirits to macerating citrus peels to make oleo saccharum.
Sollas, who also curates the playlist and books live entertainment, has some creative ideas of his own. For instance, should he hear that the hotel’s ground floor restaurant, K. Ramen. Burger. Beer, has fresh raspberries and eggs in stock, he will shake up a frothy and fruity Clover Club that is both deliciously sweet and sour.
Japanese dishes such as poke and sushi handrolls are available as bar bites from K. Ramen. Burger. Beer. However, do not pass up the hefty ½ pound K Burger with Chef’s Spicy Creamy Sauce.
But of course, we are really here for the drinks so head up to The Cape Miami on the fifth-floor rooftop of the Townhouse for these irresistible cocktails.
Poncho and Lefty
With every sip of this spicy cocktail, you’ll discover deeper flavors. Made with Jalapeno Tequila, Jicama Juice, housemade avocado agave and lime.
Cake By The Ocean
For the best cake you ever drank, take in equal parts of cocktail and frosting-like egg white foam in each sip. Effen Vodka, lemon juice, housemade sour orange oleo saccharum and raspberry peach foam.
Star Island Iced Tea
This cold, tall and very drinkable cocktail is made with equal parts of these white spirits: vodka, gin, rum and tequila, mixed with lemon juice and housemade white tea syrup.
A Latin – and better – version of the classic Rusty Nail made with mezcal and Drambuie, plus, Tepache – a fermented pineapple beverage and a couple of dashes of mole bitters.
This variation of the sweet and tart Scarlet O’Hara cocktail uses Basil Hayden small batch bourbon, white peach puree, grenadine, lemon juice, apricot liqueur and a couple of dashes of cherry-bark vanilla bitters.
The classic Manhattan is given some edge in this rye-forward version mixed with Knob Creek, candy apple Vermouth and Luxardo Maraschino liqueur, then, finished with a Luxardo cherry and dashes of Angostura bitters and saline
The Cape Miami details
Live Music and Wine by Candlelight: every Thursday from 8pm-12am
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