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SuViche adds new cocktails and menu items to its SoFla lineups

One of of my favorite SoFla restaurants – SuViche – has launched a new bar program and its 2017 features menu. As part of its revamped beverage offerings, the Peruvian-Japanese concept and Pisco Bar restaurant has introduced more than 15 new craft cocktails and shots, available at its Pisco Bar in Wynwood in Miami and Las Olas. SuViche has also debuted its 2017 Features Menu, which includes six specialty dishes available for lunch and dinner at each of its locations.

 

“Our Pisco Bar has always been unique and allowed us to stand out from other concepts and with the introduction of this new menu we’re really taking it to the next level,” said Aliosha Stern, co-owner of SuViche. “We are confident this cocktail menu and features menu will both be a hit amongst our guests.’’

http://www.suviche.com

 

SuViche’s new drink menu offers a creative lineup of craft cocktails, starting with “Tragos Coquetos,” which features interactive cocktails such as The Prenup, made with coconut macerado pisco, mango, cilantro and OP Rum, then topped with a lime peel, torched and served with a flame; others include the Lucid Dream with gin, anise macerado pisco and mint, while the Carajillo caters to coffee lovers with its mix of reposado tequila, Licor 43, coffee and agave.

 

The multidimensional Twisted and Bitter combines reposado tequila, Amaro Lucano, Campari, Lillet Rouge, chocolate and orange bitters to create a complex, yet perfectly-balanced cocktail. The Kentucky Sour, features bourbon, lemon and passion fruit; and the Jasmine Vine has house-infused jasmine vodka, yuzu and agave.

 

The cocktail menu also features Classics with a Peruvian Kick, bringing a SuViche twist to some popular favorites. Classics include the New York Sour, featuring barrel-aged pisco and lime, topped off with Malbec; the Lima Mule made with pineapple macerado pisco and ginger beer served in a traditional copper mug; the Manhattan blended with barrel-aged pisco, vermouth, angostura and orange bitters. Rounding out the classics, the French 75 substitute’s cognac for the popular chicha (Peruvian purple corn) macerado pisco, along with lemon and sparkling wine.

 

SuViche’s 2017 Features Menu introduces the six new dishes, each inspired by the restaurant’s Japanese-Peruvian roots. Specialty sushi rolls include the sweet, savory and spicy Camote Roll made with torched sweet potato, fresh tuna, cucumber and SuViche sauce to finish it off. Meat lovers can indulge in a one-of-a-kind take on sushi – the Butcher’s Roll, which features juicy steak with a touch of garlic cream cheese and topped off with SuViche’s famous lomo sauce. Larger dishes such as the Causa Saltado, with crispy panko breaded causa paired with choice of chicken, shrimp or steak saltado, while the Salmon Nikkei stacks seared salmon on a bed of mixed quinoa and vegetables with a rocoto pepper vinaigrette.

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