The Setai Miami Beach Raises the Bar with New Cocktail Menu

  • November 12, 2009
The Setai Miami Beach Raises the Bar with New Cocktail Menu
Maple smoked bacon, cucumber caviar, lemon verbena espuma, and flamed oranges are just some of the unexpected ingredients found within The Setai's new cocktail menu. Combining a dash of the latest trends in mixology, a pinch of Miami spice and garnished with exotic Asian influences, the flavor-infused cocktails created by new Mixologist Paul Sevigny are available at The Setai's Bar & Courtyard, The Grill and The Restaurant.

The innovative concoctions offer a contemporary spin on classic cocktails as well as new and original recipes. "When creating this menu, I looked at ingredients from a chef's perspective. I believe that bartenders should put as much effort into their cocktails as chefs put into their cuisine," said Sevigny. "At the Setai we have a wonderful team and we work very closely with the kitchen to prepare these innovations."

This style is evident in the Hickory Old Fashioned, made of bacon and sage infused Wild Turkey Bourbon, honey syrup, orange bitter and topped with a flamed orange peel. Continuing with this trend is the Asian Picnic, combining smoked pork belly infused Jack Daniels Bourbon, Chile syrup, compressed watermelon, citrus and shiso.

Among the "vegetarian" offerings is the Saigon Gimlet, a fragrant combination of thai basil, chile infused vodka, ginger liquor and citrus. For a more classic concoction try the Aviation, made with gin, maraschino cherry liquer, Creme de Violette and citrus.

Sevigny brings nearly 15 years of experience to the Miami cocktail scene, getting his start in Providence, Rhode Island. Whether it's re-engineering the classics, molecular gastronomy or contemporary cocktail design, Paul continues to raise the mixology bar with his creativity and style, now exclusive to The Setai.

Cocktails range from $14 to $20 plus tax. An extensive wine list is also available from The Setai Cellar. No reservations are required.