El Floridita Cocktail Menu
Sunday, July 1 through Tuesday, July 31
Drawing inspiration from the Havana restaurant’s delicious drink menu, Chef Pernot has created seven refreshing cocktails ($9 each) including: Dinger, Hayman’s Old Tom Gin, Cuba Libre 5 Year Rum, muddled limes and grenadine with a candied ginger rim; Havana Beach, Captain Morgan spiced rum, Grand Marnier, Orange Vodka and Pineapple juice with a salted rim and garnished with Thai basil; Chic, Plymouth Sloe Gin, sweet vermouth, Luxardo maraschino liquor, muddled pink grapefruit segments and almond slivers; Floridita Special, Makers Mark, sweet vermouth, Luxardo maraschino liquor, Campari, Angostura bitters and lime; Pousse Café, Cuba Libre Dark Rum, Sambuca Romana, white crème de cocoa and espresso with a lemon twist; Marco Antonio, Hayman’s Old Tom Gin, Luxardo maraschino liquor, pink grapefruit juice, grenadine and egg whites; and Cuban Milk, Hayman’s Old Tom Gin, white crème de cocoa, Combier and condensed milk. The menu will be available all month long during brunch, lunch and dinner. Select El Floridita cocktails will be $5 during Cuba Libre’s daily Caippy Hour throughout the month of July.
El Floridita Dinner Menu
Sunday, July 15 through Sunday, July 22
(Dinner only) Chef Pernot’s three-course prix-fixe menu ($39 per person, excluding beverages, tax and gratuity) will feature his inventive recreations of a few dishes he enjoyed while at the famed restaurant this past April, reflecting what Hemingway may have ordered during his frequent visits to El Floridita. Dishes will include choice of: Crema Floridita, lobster Velouté soup with seafood medley or Cóctel de Camarones del Golfo al estilo Hemingway, fresh Gulf shrimp, poached and chilled, with Nuevo Cubano cocktail salsa; Papa y Mary, a ‘surf and turf’ of petit filet mignon with culantro béarnaise and lobster rings with enchilado sauce or Pargo “Ambos Mundos,” Malanga-crusted, crab-stuffed red snapper with vanilla and roasted sweet onion sauce; and Alaska Tropical, vanilla and chocolate ice cream and panatela cake with rum and mint liquor-flambéed meringue or Papa Hemingway Sorbeto, a sorbet inspired by Hemingway’s famous daiquiris. The menu will be available during dinner only.
