Cocktails & Spirits

Max's Harvest Launches Spring Cocktails, Benefits Slow Foods (Recipe)

Spring is here in south Florida. That means high pollen counts, soaring temperatures, and the return of incessant humidity.

With all that going on, we just want to head indoors and drink a cool cocktail made with fresh fruits.

Good thing Max's Harvest has introduced several new specialty cocktails, filled with flavors of the season like watermelon, berries, and citrus.

On the cocktail menu is a summer sangria, made with

Zyr small batch vodka, berries, citrus and watermelon, served over

ice and finished with sparkling wine ($12).

Other new libations include the bourbon orchard made with Makers Mark, Domaine de Canton, apple juice and

muddled strawberries ($12); and the Dark & Story, a take on the classic Bermuda cocktail, with Gosling's Black

Strap Rum and small batch ginger beer ($12).

Returning for the summer is the watermelon patch, made

with fresh local watermelon juice infused with ginger liquor, clementine

infused vodka and lemon juice ($12).

Plus, every time you order a "hangin berries" cocktail ($15), made with

Hangar One Maine Wild Blueberry Vodka, muddled mint and blueberries, in

April, a $5

contribution will be made to Slow Foods Glades to Coast's Eat Slow/Eat

Local campaign. Cocktails for a good cause? We'll drink to that.

Having a patio party? Make a batch of watermelon patch cocktails at home with this recipe:

Watermelon Patch

2 oz. fresh watermelon juice

2 oz .Crop cucumber-infused vodka

1/2 oz. Domaine de Canton (ginger liquor)


Fill 16 oz shaker glass with ice.

Add each ingredient.

Shake vigorously, about 20 seconds.

Strain into chilled martini glass.

Hint: Freeze additional watermelon juice; and shave into glass with a microplane when building cocktail.

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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