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Cocktails Menu BOURBON STEAK A MICHAEL MINA RESTAURANT COCKTAILS & SPIRITS TABLE PHILOSOPHY 3 O F DOWN THE HATCH 4 CONTENTS SPECIALTY COCKTAILS 5 TIMELESS CLASSICS 6 CLASSIC VARIENTS 6 BOURBON 7-14 RYE 15-19 AMERICAN WHISKEY 20-22 CANADIAN WHISKEY 23-24 JAPANESE WHISKY 25-28 SCOTTISH WHISKY 29-32 IRISH WHISKEY 33-36 BRANDY 37-38 RUM & CACHAÇA 39-40 GIN & VODKA 41-42 TEQUILA & MEZCAL 43-44 APERITIF 45 DIGESTIF 45 AMARO 45 ABSINTHE & ANISE 45 VERMOUTH 45 BEER 46 PHILOSOPHY Bourbon Steak’s bar program parallels the philosophy of the menu – a modern twist on the classic american steakhouse. Our cocktail list modernizes several classics with an emphasis on creativity & presentation. Bourbon steak transforms the traditional representation of the steakhouse by presenting contemporary techniques & unique ingredients. •Juices are hand-squeezed daily • All syrups & garnishes will be prepared in house •We use premium, small-batch selections which greatly improves the quality of our cocktails •We pour all of our mixers from glass bottles (we use fever tree club soda, ginger ale, tonic water & ginger beer) •All of the spirits, wines & beers have been selected to celebrate the modern steakhouse Because of this, please know our cocktails may take a few minutes to prepare. We believe all this is a thoughtful representation of modern day miami and the future of this city’s culture. Have fun exploring our menu and make sure to look through the list before finalizing your selection. Please feel free to speak to your server or bartender for clarification on our products or cocktails. Cheers! Designates that we are out of a particular spirit due to its high demand. 3 DOWN THE HATCH OCTOBER CLEAR V.S. DARK SPIRITS DISCOVER THE HERBACEOUS QUALITIES OF A BLANCO TEQUILA OR THE SUBTLE OAK-INFUSED BUTTERSCOTCH OF AN AÑEJO? EXPLORE THE DIFFERENCES THIS MONTH AND LET US HELP YOU DISCOVER A NEW FAVORITE. “I FEEL SORRY FOR PEOPLE WHO DON’T DRINK. WHEN THEY WAKE UP IN THE MORNING, THAT’S AS GOOD AS THEY’RE GOING TO FEEL ALL DAY.” STRAWBERRY FIELDS CHOOSE EITHER: CASAMIGOS BLANCO TEQUILA OR AÑEJO, STRAWBERRIES, JALAPEÑO, AGAVE SHARE A PHOTO OF YOUR DRINK ON INSTAGRAM, FACEBOOK OR TWITTER, TAGGING AND USING THE HASHTAGS #HATCHCLEARDARK #BOURBONSTEAKMIAMI & #DOWNTHEHATCH TO RECEIVE A SURPRISE ON YOUR NEXT VISIT HERE SIMPLY BY SHOWING US YOUR POST! 4 HOUSE-MADE BEET IT CONCOCTIONS NOLET’S GIN, BEETS, CITRUS SHRUB, LEMON 16 SMOKEY VICTORY OF DURANGO VIDA MEZCAL, ST. GEORGE SPICED PEAR, LEMON JUICE, SAGE MAPLE SYRUP BOURBON SMASH MAKERS MARK, APPLE, PUMPKIN HUCKLEBERRY FIZZ HUCKLEBERRY INFUSED CHOPIN, PINEAPPLE, LEMON JUICE, EGG WHITE BRASS MONKEY MONKEY SHOULDER, BANANA LIQUOR, CANTON, LEMON, ANGOSTURA WHISKEY COBBLER BULLEIT RYE, ZUCCA, STRAWBERRIES, LEMON FALL SANGRIA MALBEC, APRICOT BRANDY, CASSIS, PROSSECCO 5 TIMELESS CLASSICS - 16 CLASSICS VARIANTS - 16 OLD FASHIONED THE RISING SUN ANGEL’S ENVY BOURBON, IWAI JAPANESE WHISKY, ANGOSTURA BITTERS, ANGOSTURA BITTERS, ORNAGE BITTERS, ORNAGE BITTERS, WATER, SUGAR WATER, SUGAR SERVED ON A ROCK SERVED ON A ROCK BROOKLYN PLANTATION HILHAVEN LODGE WHIS(E)Y, PLANTATION PINEAPPLE RUM, COCCHI SWEET VERMOUTH, CARPANO ANTICA AMARO, LUXARDO MERESCHINO AMARO, LUXARDO MERESCHINO SERVED UP SERVED UP VESPER CHICAGO TYPEWRITER CALYX GIN, TEMPLETON RYE, DOUBLE CROSS VODKA, ST. GEORGE TERROIR GIN, COCCHI AMERICANO COCCHI SWEET VERMOUTH, APEROL SERVED UP SERVED UP NEGRONI BOULEVARDIER NOLET’S GIN, MICHTER’S US 1 BOURBON, PUNT E MES, CARPANO ANTICA, CAMPARI CAMPARI SERVED ON A ROCK SERVED ON A ROCK SAZERAC HENNESSY VS COGNAC OR MICHTER’S US-1 RYE ABSINTHE, ANGOSTURA BITTERS, WATER, SUGAR BRAMBLE ST. GOERGE TERROIR OR DOUBLE CROSS VODKA CRÈME DE MURE, LEMON, BLACKBERRIES, SUGAR SERVED OVER CRUSHED ICE 6 BOURBON BOURBON WHISK(E)Y IS A TYPE OF AMERICAN WHISKEY: A BARREL- AGED DISTILLED SPIRIT MADE PRIMARILY FROM CORN. THE NAME IS ULTIMATELY DERIVED FROM THE FRENCH BOURBON DYNASTY, ALTHOUGH IT IS DISPUTED WHETHER BOURBON COUNTY IN KENTUCKY OR BOURBON STREET IN NEW ORLEANS INSPIRED THE WHISKEY’S NAME. BOURBON HAS BEEN DISTILLED SINCE THE 18TH CENTURY. THE USE OF THE TERM “BOURBON” FOR THE WHISKEY HAS BEEN TRACED TO THE 1820’S, AND THE TERM BEGAN TO BE USED CONSISTENTLY IN KENTUCKY IN THE 1870’S 7 1792 RIDGEMONT - 14 THE “1792” ELEMENT OF THE NAME PAYS HOMAGE TO THE YEAR IN WHICH KENTUCKY BECAME A STATE. WHENTHIS BOURBON WAS INTRODUCED TO THE MARKET IN 2004, IT WAS INITIALLY CALLED RIDGEWOOD RESERVE BUT, AFTER LITIGATIONS BETWEEN THE DISTILLERS AND WOODFORD RESERVE’S OWNERS BROWN-FORMAN, THE NAME WAS CHANGED. ANGEL’S ENVY - 20 HOW DO YOU PISS OFF AN ANGEL? LINCOLN HENDERSON DID IT BY BREAKING A NEARLY TWO-HUNDRED-YEAR-OLD DIVINE CONTRACT. HE’S ALWAYS BEEN ONE TO SNEER AT TRADITION. BAKER’S - 18 NAMED AFTER BAKER BEAM, GRAND NEPHEW OF THE LEGENDARY JIM BEAM. EMBRACING OVER SIX GENERATIONS OF DISTILLING EXPERIENCE, BAKER’S BOURBON UTILIZES A SPECIAL STRAIN OF JUG YEAST THAT HAS BEEN IN THE FAMILY FOR OVER 60 YEARS. BASIL HAYDEN’S - 16 MASTER DISTILLER BASIL HAYDEN SR. CREATED A RECIPE IN 1796, USING A TRADITIONAL CORN BASE, BUT MIXING IN SMALL GRAINS TO HIS MASH CAPTURING THE SPICY FLAVOR OF RYE AND COMPLEMENTING THE SWEET SMOOTHNESS OF CORN. BLACK MAPLE HILL - 31 IT IS SURPRISINGLY SMOOTH AT 95 PROOF, AND IS A TRULY ENJOYABLE SMALL- PRODUCTION PRODUCT.THE BLACK MAPLE HILL CAME UP VERY SWEET AND FRUITY ON THE NOSE, WITH A COMPLEX WOODINESS AND AN INTRIGUING DEPTH. ON THE PALATE, THE WHISKEY CONTINUED ITS WAVES OF SWEETNESS, WITH TOUCHES OF APPLES AND PEARS MIXED WITH BROWN SUGAR AND LEATHER. BLANTON’S - 19 TAKEN FROM THE CENTER-CUT OR MIDDLE SECTIONS OF THE FAMOUS WAREHOUSE H, BLANTON’S ORIGINAL WAS ONCE DESIGNATED FOR AMBASSADORS, DIGNITARIES, AND COLONEL BLANTON’S FAMILY AND FRIENDS. BOOKER’S - 21 ONE OF THE ONLY UNCUT, UNFILTERED, STRAIGHT-FROM-THE-BARREL, BOURBONS AVAILABLE TODAY. IT’S BOTTLED AT ITS NATURAL PROOF OF BETWEEN 121 AND 127, AND AGED BETWEEN SIX AND EIGHT YEARS. BUFFALO TRACE - 17 THE OLDEST CONTINUOUSLY OPERATING DISTILLERY IN AMERICA DURING PROHIBITION THE DISTILLERY WAS EVEN PERMITTED TO REMAIN OPERATIONAL, TO MAKE WHISKEY FOR “MEDICINAL PURPOSES”. 8 BULLEIT - 13 IN THE 1830S, AS A TAVERN KEEPER IN LOUISVILLE, KENTUCKY, AUGUSTUS BULLEIT SET HIMSELF ON A MISSION: TO CREATE A BOURBON UNIQUE IN FLAVOR. BULLEIT 10 YR - 17 THIS IS TOM BULLEIT’S SELECTED RESERVE. AGED IN CHARRED AMERICAN WHITE OAK, SELECT BULLEIT BOURBON BARRELS WERE SET ASIDE TO AGE FOR 10 YEARS. THE RESULT IS A SPECIAL EXPRESSION OF BULLEIT THAT PROVIDES A RICH, DEEP, INCREDIBLY SMOOTH SIPPING EXPERIENCE. DEEP RUSSET IN COLOR, WITH RICH OAKY AROMAS. CONSISTENTLY SMOOTH, WITH HINTS OF VANILLA, DRIED FRUIT, AND A LONG, SMOKY FINISH BREAKING & ENTERING - 30 TO MAKE B&E, ST. GEORGE DISTILLERS LANCE WINTERS AND DAVE SMITH WENT DEEP INTO THE RICKHOUSES OF KENTUCKY’S MOST VENERABLE BOURBON DISTILLERIES AND BROUGHT SEVERAL HUNDRED BARRELS BACK TO BLEND AT THE DISTILLERY IN ALAMEDA. EAGLE RARE 10YR - 16 THE WHISKEY FROM EACH AGING BARREL IS BOTTLED INDIVIDUALLY, NONE OF IT IS BLENDED CREATING A UNIQUE FLAVOR FOR EACH BARREL. EAGLE RARE 17YR - THE WHISKEY FROM EACH AGING BARREL IS BOTTLED INDIVIDUALLY, NONE OF IT IS BLENDED CREATING A UNIQUE FLAVOR FOR EACH BARREL. E.H. TAYLOR SMALL BATCH - 17 AS FOUNDING FATHER OF THE BOURBON INDUSTRY, COLONEL EDMUND HAYNES TAYLOR, JR. LEFT AN INDELIBLE LEGACY. HIS DEDICATION TO DISTILLING BEGAN AT THE CLOSE OF THE CIVIL WAR WHEN HE PURCHASED O.F C. DISTILLERY. THERE, HE DEVELOPED INNOVATIVE TECHNIQUES THAT ARE STILL IN USE TODAY. E.H. TAYLOR SINGLE BARREL - 19 COLONEL EDMUND HAYNES TAYLOR, JR. IS WIDELY CONSIDERED ONE OF THE FOUNDING FATHERS OF THE BOURBON INDUSTRY, FIGHTING FOR THE BOTTLED-IN-BOND ACT OF 1897, NEARLY THREE DECADES AFTER HE PURCHASED WHAT IS NOW CALLED BUFFALO TRACE DISTILLERY. ELIJAH CRAIG SMALL BATCH - 13 LONG BEFORE THE TERM SMALL BATCH EVEN EXISTED, THE MASTER DISTILLERS WERE HAND-SELECTING JUST THE RIGHT NUMBER OF BARRELS TO MAKE ELIJAH CRAIG. THIS EXPERTISE AND ATTENTION TO DETAIL GIVE ELIJAH CRAIG SMALL BATCH THE RIGHT BALANCE OF RICH FLAVOR AND FULL BODY. ELIJAH CRAIG 18YR - 31 NAMED AFTER THE FATHER OF BOURBON, REVEREND ELIJAH CRAIG THIS LIMITED RELEASE SMALL BATCH, TWELVE YEAR OLD BOURBON IS BOTTLED AT BARREL PROOF AND WITHOUT CHILL FILTERING, PRESERVING THE NATURAL FLAVORS PRODUCED DURING THE AGING PROCESS. 9 ELIJAH CRAIG 23YR - 80 BOTTLED EXCLUSIVELY FROM A DUMPING OF 70 BARRELS OR LESS, THE BRAND CARRIES THE NAME OF THE REV. ELIJAH CRAIG, THE MAN WHO DISCOVERED THE METHOD OF MAKING TRUE KENTUCKY BOURBON WHEN HE STORED HIS WARES IN BARRELS THAT HAD BEEN CHARRED IN A FIRE. ELMER T. LEE - 14 NAMED AFTER MASTER DISTILLER EMERITUS ELMER T. LEE, THIS WHISKEY IS HAND SELECTED AND BOTTLED TO THE TASTE AND STANDARDS OF ELMER T. LEE HIMSELF. EVAN WILLIAMS SINGLE BARREL - 14 REALIZING THE POTENTIAL OF WHISKEY, EVAN WILLIAMS SET UP HIS DISTILLERY ON THE BANKS OF THE OHIO RIVER. TODAY A MARKER STANDS AT THAT VERY SPOT DECLARING HIM KENTUCKY’S FIRST DISTILLER. FOUR ROSES SINGLE BARREL - 19 EACH BARREL IS SAMPLED AND CAREFULLY SELECTED FOR ITS SUPERIOR QUALITY PRIOR TO BEING PROCESSED AND HAND BOTTLED, A HANDWRITTEN LABEL NOTING THE WAREHOUSE AND THE RACKING LOCATION IN WHICH THE BARREL WAS AGED ADORNS EACH BOTTLE. FOUR ROSES SMALL BATCH - 17 BLENDED FROM EACH OF THE 10 DISTINCT BOURBON RECIPES THAT BECOME FOUR ROSES SPECIAL BOTTLINGS, THIS BOURBON COMBINES THE SPICE AND BALANCE OF EACH WHILE MAINTAINING A MELLOW, SUBTLE FLAVORS. GEORGE T. STAGG JR. - 24 THIS WHISKEY, APART FROM HAVING MANY ACCOLADES AND AWARDS DANGLING FROM ITS ANTLERS (INCLUDING A DOUBLE GOLD MEDAL FROM SAN FRANCISCO WORLD SPIRITS 2014 COMPETITION), PUSHES THE BOUNDARIES OF WHAT NORMALLY DEFINES BOURBON.
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