Cocktails & Spirits

Celebrate New Beer's Eve at Tap 42

New Year's Eve is one jacked up holiday. Long known as amateur night, it's basically one of two evenings each year (the other being Valentine's Day, but don't get us started on that one) in which people gladly pay $200 for some surf and turf and a glass of lukewarm Champagne that's lost it's fizz. Bah, humbug.

We were going to stay home, but now we might just be heading over to Tap 42 for

a no reservations, no cover kind of a New Year's Eve. Most importantly,

there's no price gouging or upcharges on the menu, which means we might

get home from celebrating the death of 2011 with enough money to

grab a spot of breakfast in 2012.

Tap 42 is celebrating the occasion with 12 new beers on tap in time for 2012 include Corsendonk

Christmas,Hofbrau original, Great divide old ruffian barley wine,

Bells special double cream stout, Southern tier crème brulee stout,

Unibroue Maudite, Cigar city hotter than helles, Dogfish ta henket,

Dogfish Burton baton, Dogfish my Antonia, Brooklyn winter ale, and Rogue

yellow snow. Wonder if that means a name change to Tap 54?


we forget to mention free party favors and a moonshine toast at

midnight?  Because Champagne is so 2011. Happy New Beer to all!


-- it's been said a million times but it's worth repeating. Don't drink and drive. Call a cab, name a designated driver, or call AAA to take advantage of their free

"Tow To Go" service which offers you and your car a ride home by calling


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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss