This Saturday, September 19, Bombay Sapphire Gin and Dinner Lab will host their 2nd Miami dinner. This month’s event will feature Cantina La Veinte’s Chef Juan Carlos Suarez, cooking up a five-course ‘Asian-inspired culinary voyage’ implementing touches of Mexican inspiration and French techniques. The dishes will be preceded by two craft cocktails built around Bombay Sapphire Gin: the Raspberry Sapphire, which incorporates fresh lime juice, muddled raspberries, simple syrup and sprigs of fresh thyme, and the Spiced Cucumber Bombay, made with St. Germain French Elderflower Liqueur, fresh lemon juice, sliced cucumber, club soda and star anise. The pop-up location for the dinner, which will take place at 7:30 p.m., is still to be determined. To become a member and experience Dinner Lab and Bombay Sapphire Gin’s pop-up dinner series, visit https://dinnerlab.com/. The membership fee is $175.