This whimsical Miami Beach restaurant may have perfected the summer cocktail
By Amanda Mesa
The bar
Bagatelle Miami Beach
The vibe
With its crystal chandeliers, plush banquettes, intricate crown-molded ceilings and pop-art peppered walls, Bagatelle’s Miami Beach outpost is the definition of Euro-chic-meets-SoBe-fancy. Early on weeknights, the spot is perfect for romantic dinners. On the weekends, its legendary brunch is a day-drinkers’ party paradise.
CHRIS CARTER
The deal
At Bagatelle’s recently launched Havana Wednesdays, you’ll score 50 percent off all bottles of wine and champagne. Or, you can bring your own bottle and wine on to your heart’s content, sans corking fee. Once the liquid courage takes effect, you can learn how to salsa with an hour of interactive instruction.
Something to sip
Perfect for Miami’s perpetual summer heat, the Sangria Bagatelle Rosè blends orange vodka, rosè wine, peach liquor, peach purée, lime juice and simple syrup. The result is so light and refreshing, its easy to lose track of how many you’re drinking.
For something equally light yet smooth rather than sparkling, the Despacito combines Casamigos blanco tequila, fresh lychee purée, triple sec and lime juice. If you prefer a strong and smoky classic, Bagatelle’s Beverly Hills Old Fashioned is a perfect balance of Hillhaven Lodge whiskey, orange bitters and sugar, garnished with a big orange peel.
Despacito CHRIS CARTER
CHRIS CARTER
Something to savor
For starters, try the Tartare Loup de Mer et Caviar, which is fancy-speak for sea bass tartare served with Meyer lemon, crème fraîche, little gem lettuce and American caviar. Then, try the Magret de Canard, a honey-glazed duck breast served with winter root vegetables, Enoki tempura and togarashi spiced juice. Or, splurge a little and try the Filet Mignon de Boef, an eight ounce black Angus beef tenderloin served with creamy barley risotto, black trumpet mushrooms, grilled scallions and Marchand de Vin sauce. Cap it all off with a Tartelette au Citron Vert de Floride, Bagatelle’s take on a key lime pie served with key lime curd, toasted meringue, blackberry sorbet and mint sponge cake.
Tartare Loup de Mer CHRIS CARTER
Filet Mignon de Boeuf CHRIS CARTER
CHRIS CARTER
The recipe
Sangria Bagatelle Rosè
1 1/2 ounces of orange vodka
2 1/2 ounces of rosè wine
1/2 ounce of peach liquor
3/4 ounce of peach purée
1/2 ounce of lime juice
3/4 ounce of simple syrup
This story was originally published July 5, 2017 at 8:07 AM.
