Meat Market Launches Spring Cocktail Program with New and Improved Friday Happy Hour

Photo by Elias Horna

Siam Square

Since its opening, Lincoln Road’s chic steakhouse, Meat Market, has served as a refuge for foodies, celebs, trendsetters and professionals due to chef Sean Brasel’s exceptional American comfort food, the restaurant’s innovative cocktails, its stunning decor, and reputation as see and be seen dining hotspot. 


Now, just in time for spring, the famed restaurant’s expert mixologist and beverage director Robert Ortenzio is launching an exciting lineup of delicious new libations and a hotter than ever Friday Happy Hour -- Beginning with the April 1 Happy Hour.

“It’s a return to basics,” says Ortenzio of the new drink creations.  “Our cocktail program is becoming a little less fluffy and a lot more serious this spring.  Four of our most popular drinks from the previous menu will remain as Meat Market signatures, and a mix of classic and sour cocktails will round out the rest.”

A purist when it comes to the evolution of the cocktail, Ortenzio’s philosophy is to let the spirits shine, creating mixtures using only the freshest and highest quality ingredients that complement the spirit instead of masking or overpowering it. For the new spring list, ingredients such as fresh herbs, orange flower and agave provide subtle accents to strong bodied liquors such as cognac, bourbons and moonshine, giving classic drink recipes a refreshing update.
  
On the sweet front is the effervescent French 75 with Conjure Cognac, Champagne, lemon juice and simple syrup.  Fruity concoctions include the refreshing Southern Strawberry, made with Jack Daniel’s, muddled strawberries, sweet orange juice, lemon juice and flamed rosemary.  Ortenzio stays on trend with an ode to the reemergence of moonshine with the Crystal Clear Manhattan – Moonshine White Corn Whiskey, Dolin Blanc and orange flower water.

Photo by Elias Horna

Tangerine Dream

Eager to share their new cocktail creations, Meat Market is re-launching their Friday Happy Hour, making it bigger and better than ever. Taking place every Friday from 5 to 8 p.m., Ortenzio’s new and old creations, as well as beer and selected wine, are offered at half price.  Guests can pair drinks with some of chef Brasel’s specially priced Crudo items, including fresh oysters with yuzu truffle mignonette, atomic horseradish and habanero sauces ($1.50 each); Chimay shrimp cocktail by the piece, adorned with sweet miso, Meat Market cocktail sauce and 10k Island dressing ($3); a daily ceviche special ($6); and tuna tartare with ginger, soy, avocado smash and mango mole ($8).  To set the mood for the weekend, DJ Edwin spins a blend of cool and funky tunes.

In addition to the new cocktail menu, Ortenzio has begun to expand the bar’s selection of spirits, bringing in some rare or difficult to obtain bottles, such as 40-year-old Black Tot rum, which is considered the rarest commercially available rum in the world and Pappy Van Winkle, a 23-year-old bourbon. 


“I’m predicting a shift in popularity from single malt Scotches and cognacs to bourbon and gin,” says Ortenzio.  All of the new additions, as well as the two time Wine Spectator award-winning wine list, further solidify Meat Market’s reputation as a restaurant with serious bar cred’.

Meat Market is located at 915 Lincoln Road on South Beach. The Spring Cocktail Program launches April 1, 2011.  The Crudo bar opens nightly at 5 p.m.; the full dinner menu is served from 6 p.m.–midnight, Sunday–Thursday and 6 p.m.–1 a.m. on Saturday and Sunday. For more information call 305- 532-0088 or visit www.meatmarketmiami.com.


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