Fruit and even veggie variations of classic cocktails are working their way onto Gold Coast bar menus. Yesterday's upstart, pomegranate, now shares the bill with new stars, such as passion fruit, lychee fruit, flowers and even cucumbers.
Cucumbers? At Fort Lauderdale's BOVA Prime, which opened on Las Olas Boulevard in 2008 as Riley McDermott's, one of the signature drinks is the Mint-To-Be martini, made of premium Polish Orzel vodka, mint leaves and fresh cucumber slices shaken together, then poured into a martini glass and garnished with a mint sprig.
"It's a very light summer martini, very crisp, very fresh," says Jason Cotter, beverage director at the seafood steakhouse. The drink is especially popular served with oysters from the restaurant's raw bar, he says.
Another hit at the eatery: the Pineapple Bella Martini, made of vodka soaked for days in fresh pineapple, Veuve Clicquot champagne and crushed ice. "It has an effervescent candy pineapple flavor," Cotter says. "It's really popular with women in our bar."
At Blue Martini at the Galleria Mall in Fort Lauderdale, one of the star exotics is Pink Passion, a mixture of Skyy Passion Fruit vodka, PAMA pomegranate liqueur and pineapple juice, served in a glass rimmed with pomegranate-flavored sugar and garnished with an edible orchid.
Ah, the Delano.
Presenting Blue Door Fish, your new spot for lobster blowouts and Heat sightings, now open at the Collins Ave hotel.
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