LVL 25 QUARTERLYS U M M E R 2 0 1 6

P A G E 1 / L V L 2 5 Q U A R T E R L Y / C O N R A D M I A M I

EVERYTHING OLD IS NEW AGAINOld Fashioned

Miami has seen the ebb and flow of numerous cocktail trends in the last 20 years; everything from Flair Bartending, and Glow-in-the-Dark Cocktails, to be-coming a strong contender in the Micro Brew market. Yet, there is one underlying want and need to ensure that even the trendiest spot is mixing one thing right: The Classics. Their stories may be var-ied, their histories contested and debated, but one truth that every bartender knows is how to make the classics. They are the benchmark from which all deviate and variant cocktails come from and are some of the most well-known cocktails in the world. If you travel to Beijing and order an Old Fashioned, they know what you want. Go to Brazil and ask for a Manhattan, they have you

covered. The global world of cocktails always seems to come back to how well you know your basics. The Old Fashioned is one of the most well-known, popular, and imitated classic cocktails of all time, and not without its own challenge to which method should be considered “Classic”. The debate stems from one part of the cocktail preparation: Muddle or Not To Mud-dle? The Pendennis Club in Louisville, Kentucky has the claim for inventing and making this cocktail famous but even they can’t decide which is the better method. The cocktail itself is simple; a small amount of sugar in the bottom of the glass, a dash of bitters to dilute the sug-ar. Here is where the debate begins, there are some who believe that the bartend-er should muddle in fresh

cherries and orange into the sugar/bitters, while others feel that the fruit should be left out so as not to mask the true flavors of the spirit. The one undebatable element is the spirit itself: Rye Whiskey. The Old Fashioned’s contested elements are not uncommon for classic cock-tails, whose varying opinions of flavor and style, influence of specific spirit companies on different parts of the world, and personal inter-pretations have all played huge roles in creating an air of mystery and secre-cy around them. But this is what makes these drinks so appealing and interesting. Any city you visit has its own cocktail history, and anyone will tell you the “true” classic style developed in their be-loved town, but there is one thing for sure: The Classics are never really gone.

W I N E B Y T H E G L A S SProsecco, La Marca, Italy $7

Sauvignon Blanc, Wairau River, Marlborough, New Zealand $6 Merlot, 14 Hands Columbia Valley, WA $6Pinot Noir, Latour Valmoissine, France $6

Alt Wine, Franciscan Equilibrium, Napa Valley, CA $6Charles Lafitte Brut, Sparkling, France $6

Listel Rose, Camargue, France $6 

W E L L D R I N K S (Ask bartender for selection) $7 

B E E R S Domestic Bottle $5 | Sam Adams Draft $6 

H A P P Y H O U R C O C K T A I L SClassic Mojito $8

Cruzan Silver, Raw Sugar, Mint, Lime, Splash of Club SodaFrench LVL 25 $8

La Marca Prosecco, Elderflower, Lemon Juice, Absolut Vanilla

 H A P P Y H O U R F O O DTomato, Mozzarella & Arugula Flat Bread $8

Avocado Fries $5 • Hummus $8 Chicken Drumettes $8

Sweet Chili Sauce, Blue Cheese Dip, Celery

HAPPY HOUR 50% OFFMONDAY - FRIDAY | 4PM - 7PM

HAVE YOU TRIED OUR SIGNATURE DRINKS?PAGE 2

VODKA, GIN, RUMPAGE 3

TEQUILA, WHISKEY,SCOTCH, BOURBONPAGE 4

COGNAC, PORT,CORDIALS, SPIRITSPAGE 5

BEERPAGE 5

COLD BEVERAGES,HOT BEVERAGESPAGE 5

FOOD MENUPAGE 7

WINE LISTPAGE 7

FEATURESJUST IN TIME FOR SUMMERPAGE 2

SIMPLE ANDDELICIOUSPAGE 7

50% Off applies only to Happy Hour menu items listed above and above prices already reflect a 50% Happy Hour discount. Offers valid only at The Bar @ Lvl25.

H A V E Y O U T R I E D O U R S I G N A T U R E D R I N K S ?

Miami Bellini 16Guava, Jalapeño Popsicle with Syltbar Prosecco Kiwi Pineapple Caipirinha 16Leblon Cachaça, Fresh Lime Juice, Fresh Pineapple and Kiwi Purée, Simple Syrup Super Citrus Cosmo 16Belvedere Citrus, Cointreau, Fresh Lime Juice,Fresh Grapefruit Juice, Splash of Cranberry Juice,Splash of Simple Syrup Lychee Cucumber Martini 16Ketel One Citroen, Dry Vermouth, Cointreau, Lychee and Cucumber Purée, Splash of Simple Syrup, Splash of Lemon Juice

First Mate 16Captain Morgan Spiced Rum, Fresh Lemon Juice,Fresh Apple Juice, Cinnamon Simple Syrup, Ginger Beer

Thyme Well-Spent 16Absolut Vodka, St. Germain, Thyme Sprigs, Grapefruit Juice

Lady Marmalade 15Hendrick’s Gin, Orange Marmalade, Lemon Juice,Topped with Prosecco

Bliss 15 Cîroc Red Berry, Strawberries, Blueberries, Cointreau,Basil Leaves, Club Soda

Guava Margarita 15Tres Generaciones Tequila, Cointreau, Fresh Guava Purée,Fresh Lime Juice, Splash of Simple Syrup or Agave

Thyme Wel l-Spent

O L D C U B A N

Since the peak of the Cuban Nightlife during the 1950s, there was no better experience than enjoying a nice, cool glass of rum with whatever the local bar was twisting or snapping into it.

Without a doubt the best pairing to ever come out of those bars was that of mint and rum. The cooling sweetness pairs beautifully with the warm bite of the dark rum. Our recipe further honors those classic days by topping this amazing drink with a splash of Prosecco to add a gentle hint of bubbles.

It’s hard not to daydream of those hot Cuban nights of rum and bubbly while enjoy the OLD CUBAN!

I N G R E D I E N T S

Bacardi 8 Rum, Fresh Mint, Lime, Bitters, topped with Prosecco· 1 ½ oz Bacardi 8· 6 Mint Sprigs· 3 Lime Wedges· ½ oz Simple Syrup· 2 dashes of Angostura Bitters· Fill Prosecco

D I R E C T I O N S

· In mixing glass muddle mint, lime, simple syrup and bitters

· Add rum, fill with ice, shake and strain in red wine glass filled with ice

· Top with Prosecco, garnish with mint leaf

P A G E 2 / L V L 2 5 Q U A R T E R L Y / C O N R A D M I A M I

JUST IN TIME FOR SUMMEROld Cuban

P A G E 3 / L V L 2 5 Q U A R T E R L Y / C O N R A D M I A M I

V O D K AMake any of the below as a martini +2

Stolichnaya Russia Wheat & Rye 13Double Cross Slovakia Wheat 15Ultimat Poland Potato, Wheat, & Rye 15Chopin Poland Potato 15Belvedere Poland Rye 15Belvedere Mango Poland Rye 15Belvedere Orange Poland Rye 15Ketel One Netherlands Wheat 15Ketel One Orange Netherlands Wheat 15Ketel One Citroen Netherlands Wheat 15Absolut Sweden Swedish Winter Wheat 13Absolut Peach Sweden Swedish Winter Wheat 13Absolut Citron Sweden Swedish Winter Wheat 13Absolut Mandarin Sweden Swedish Winter Wheat 13Absolut Vanilla Sweden Swedish Winter Wheat 13Cîroc France Grape 15Cîroc Red Berry France Grape 15Grey Goose France Wheat 15Grey Goose Cherry Noir France Wheat 15Grey Goose Le Citron France Wheat 15Grey Goose Orange France Wheat 15Grey Goose La Poire France Wheat 15Smirnoff United Kingdom Grains 13Pinnacle United States Wheat 13Tito’s United States Corn 13

G I N

Make any of the below as a martini +2

Beefeater England 9 Botanical Distillation 13Bombay Dry England 8 Botanical Distillation 13Bombay Sapphire England 10 Botanical Distillation 14Boodles England 9 Botanical Distillation 13Botanist Scotland 22 Local Botanical Distillation 16Hendricks Scotland Blended distillation with 17 Cucumber and Rose PetalPlymouth England Stronger Root Distillation 14Tanqueray Scotland London Dry Style Distillation 14Tanqueray 10 Scotland Hints of Citrus 16

R U M

S I L V E R / W H I T E R U MSilver/White Rum denotes a rum that is let rest in white oak barrels for a short amount of time after distillation, then filtered to give a clear appearance. Usually not aged, resting gives hints of vanilla and almond.

Bacardi Light Superior Puerto Rico 13Cruzan St. Croix US Virgin Islands 13

D A R K R U MAged in charred oak barrels, dark rums leave behind the almond and vanilla traits for smokey intense finishes. The different aging styles of each distiller leave notes of unique flavors behind. You may find a rum from Jamaica more “creamy” or a rum from South America with hints of orange and citrus.

Bacardi Black Puerto Rico 14Myers Dark Rum Jamaica 13Bacardi 8 Puerto Rico 16Cruzan Single Barrel St. Croix US Virgin Islands 16Zacapa 23 Guatemala 19Diplomatico Añejo Venezuela 14Bacardi Gold Puerto Rico 14Flor De Caña 12 yr Nicaragua 16

S P I C E D R U MOnce considered a sign of a poorly produced rum, Spiced rums have become a special crafted product with unique flavors and profiles all their own. Spices added in the aging process note the specific bite that so many have come to love.

Captain Morgan Spiced US Virgin Islands 14

V O D K A F A V O R I T E S

| M O S C O W M U L E |

Vodka, Lime Juice, Ginger Beer

Invented in the ‘40s by Jack Morgan at the Cock ’n’ Bull pub on Hollywood’s Sunset Strip as an excuse to promote

his ginger beer.

G I N F A V O R I T E S

| T H E N E G R O N I |

Dry Gin, Campari, Vermouth, Orange Bitters (Optional)

R U M F A V O R I T E S

| P L A N T E R ’ S P U N C H |

Dark Rum, Lime Juice, Simple Syrup, Angostura Bitters

Made famous in South Carolina during the height of the Rum Trade, this drink’s

true origins date back to Jamaica.

T E Q U I L A

P L A T A ( B L A N C O ) Clear, unaged tequila that is normally bottled right after being distilled. When the clear white tequila drips from the cooling coils of the alembic, it is correctly called silver or plata, but is more commonly called white or blanco.

Don Julio Blanco Jalisco, Mexico 15Maestro Dobel Jalisco, Mexico 15Milagro Silver Jalisco, Mexico 14Patron Silver Jalisco, Mexico 15Sauza Blue Jalisco, Mexico 13Tres Generaciones Plata Jalisco, Mexico 15

R E P O S A D OReposado, or “rested”, mandates that the tequila remain in wood for at least two months but no longer than twelve months. The type of barrel used and the resins and tannins exuded have a dramatic impact on the finished product and produce the subtle nuances that distinguish one tequila from another. Casamigos Reposado Jalisco, Mexico 16Don Julio Reposado Jalisco, Mexico 16Patron Reposado Jalisco, Mexico 16

A Ñ E J OAñejo, which means “vintage,” can only appear on bottles that contain tequila, aged in 600 liter oak barrels for a minimum of one year. A year of resting in a cool bodega produces a smoother and more sophisticated taste. American whiskey barrels, french oak casks, or cognac barrels, are commonly used to age this tequila. Añejos are typically aged between one and three years. They are darker in color, more complex in flavor, and smoother than reposado tequilas. Casa Amigos Añejo Jalisco, Mexico 17Don Julio Añejo Jalisco, Mexico 17Patron Añejo Jalisco, Mexico 17Tres Generaciones Añejo Jalisco, Mexico 17

G O L DBlanco Tequila which has not been left to rest or mature but to which colorants and flavorings, such as caramel coloring, oak tree extracts, glycerin, or sugar syrup, have been added prior to bottling. These tequilas are often called suave, joven, gold, or abocado, implying youth and smoothness. They can be made from 100% agave but are normally made with the 51% mixed tequila. The blending of silver tequila with aged or extra-aged tequila is considered gold or joven tequila. Jose Cuervo Gold Jalisco, Mexico 13

W H I S K E Y / S C O T C H / B O U R B O N

W H I S K E Y / W H I S K Y

A dark spirit most commonly made from either Malt or Grain. The spelling difference refers to the region of origin with “Whiskey” denoting Irish or American, and “Whisky” denoting anything else. All Bourbons and Scotches are Whiskys, but not all Whiskys are Bourbon or Scotch. Canadian Club Whisky Windsor, Ontario 13Jameson Irish Whiskey County Cork, Ireland 13Jameson 12 yr Whiskey County Cork, Ireland 15Seagrams 7 Whisky Montreal, Quebec 13Crown Royal Whisky Lake Winnipeg, Manitoba 14Bulleit Rye Whiskey Lawrenceburg, Kentucky 14

B O U R B O N & T E N N E S S E E W H I S K E Y

To be a Bourbon the product must be produced in the United States, made from a mixture of grain with 51% corn, aged in a new American oak barrel, and bottled at no more than 80 proof. Tennessee whiskey is a whiskey that follows the Bourbon method but is then filtered through a charcoal filter to finish. Tennessee whiskeys cannot be labeled Bourbon.

Buffalo Trace Bourbon 14Jim Beam Bourbon 14Knob Creek Bourbon 15Woodford Reserve Bourbon 15Makers Mark Bourbon 15Basil Hayden Bourbon 15Makers Mark 46 Bourbon 16Hudson Baby Bourbon 16Jack Daniels Tennessee Whiskey 13Jack Daniels Single Barrel Tennessee Whiskey 16

S C O T C H W H I S K Y

Scotch Whisky is only produced in Scotland. Single Malt denotes a distillation of whisky that is aged and bottled using malted barley and water from a single distillery. Blended Scotch denotes that a majority of the finished product is made at one distillery but is blended with other products from other houses.

Buchanan’s 12 yr Blended 15Chivas 12 yr Blended 14Dewars White Label Blended 14Dewars Signature Blended 45Glenfiddich 12 yr Single Malt 14Glenlivet 12 yr Single Malt 16Glenlivet 15 yr Single Malt 18Glenlivet 18 yr Single Malt 36Glenmorangie 10 yr Single Malt 16Glenmorangie 12 yr Single Malt 18Johnnie Walker Red Blended 14Johnnie Walker Black Blended 15Johnnie Walker Gold Blended 22Johnnie Walker Platinum Blended 35Johnnie Walker Blue Blended 61Lagavulin 12 yr Single Malt 16Macallan 12 yr Single Malt 16Macallan 15 yr Single Malt 18Macallan 18 yr Single Malt 45Macallan Rare Cask Single Malt 120Old Parr 12 yr Blended 14Oban 14yr Single Malt 18Talisker Single Malt 12

T E Q U I L A F A V O R I T E S

| E L D I A B L O |

Reposado Tequila, Lime Juice, Crème de Cassis,Jalapeño Pepper

This cocktail first appeared in the late 1940s classic cocktail guide, Trader Vics. Its original incantation called for blanco

tequila, but has found a resurgence with reposado due to a spiciness it adds to the cocktail.

P A G E 4 / L V L 2 5 Q U A R T E R L Y / C O N R A D M I A M I

P A G E 5 / L V L 2 5 Q U A R T E R L Y / C O N R A D M I A M I

C O G N A C

Courvoisier VS 14Hennessy VS 14Hennessy XO 35Martell Cordon Bleu VSOP 12Remy Martin VSOP 25

P O R T S & A F T E R D I N N E R C O R D I A L S

Cockburns 10 Year 15Cockburns 20 Year 25Sandeman 20 Year 45Sandeman 30 Year 85Baileys Irish Crème 11Chambord 11Cointreau 11Disaronno Amaretto 11Frangelico 11Grand Marnier 13Kahlua 11B&B 11Quintessence (1/2 oz) 65

O T H E R S P I R I T S & C O R D I A L S Kappa Pisco 15Pisco 100 15Leblon Cachaça 14Patron XO Café 16Campari 8Aperol 8Sambuca Romana Black 11Sambuca Romana White 11St. Germain Elderflower 11Drambuie 11Midori Melon 11Grappa of Bonollo - Amarone Barrique 15

B E E R

D O M E S T I C Budweiser 8Bud Light 8Blue Moon 8Florida Lager 8Michelob Ultra 8Miller Lite 8Samuel Adams 8Samuel Adams Seasonal 8Bucket of Domestic (5 ea) 35

I M P O R T E D Amstel Light 9Corona 9Heineken 9Heineken Light 9Stella Artois 9Dos Equis Lager 9Guinness Extra Stout 9New Castle 9Bucket of Import (5 ea) 40 D R A F T Local Featured Draft 10Rebel IPA 10Samuel Adams Boston Lager 10Samuel Adams Seasonal 10

V I R G I N C O C K T A I L S Classic Miami Mojito Mocktail 9 Mint, Lime, Simple Syrup, topped with Lemon-Lime SodaFresh seasonal fruit available to flavor, upon request

Pomegranate Freeze 9 Pomegranate Juice, Fresh lemonade, Mint, served blended frozen

Mixed Berry Lemonade 9 Fresh Seasonal Berries, Fresh Lemon Juice, Lemonade

B O T T L E D W A T E R S Evian Spring Water, 330ml 5 Evian Spring Water, 750ml 10 Badoit Sparkling Water, 330ml 5 Badoit Sparkling Water, 750ml 10

S O F T D R I N K S & O T H E R B E V E R A G E S Coca-Cola Products 6 Coke, Diet Coke, Coke Zero, Sprite, Club Soda, Ginger Ale and Tonic Water Lemonade 6 Ice Tea 6 Fresh Juice 6 Orange, Grapefruit, Cranberry, Tomato and Pineapple

Red Bull or Sugar Free Red Bull 7 H O T B E V E R A G E S Hot Chocolate 7 Hot Tea 6 Coffee 5 Espresso 6 Macchiato, Cortadito 6 Double Espresso 9 Latte, Cappuccino 7

Coffee Flavors Available +2Caramel, Hazelnut, Vanilla, Mocha

V I R G I N C O C K T A I L F A V O R I T E S

| M I X E D B E R R Y L E M O N A D E |

P A G E 6 / L V L 2 5 Q U A R T E R L Y / C O N R A D M I A M I

EXECUTIVE CHEF VIRGILE BRANDELVirgile Brandel has been the Executive Chef at Conrad Miami for more than four years. With more than 28 years of experience, the French native implements his international flare and ingenuity to the luxurious hotel located on Brickell Avenue. Brandel’s career has led him to work in many different places in France, England, the U.S. Virgin Islands, Hawaii and now Florida. Brandel began his culinary career in France where he apprenticed at a Michelin-starred restaurant in the Champagne region.

Taste of Miami

A V O C A D O F R I E S

I N G R E D I E N T S

· 2 Avocados· 2 Cups All-Purpose Flour· 2 Cups of Liquid Eggs· 2 Cups Panko Breadcrumbs· 1 Tbsp Shichimi Togarashi

(Japanese Seven Flavor Chili Pepper)

· 1 Gallon Canola Oil (or enough for deep frying pan) 370ºF

D I R E C T I O N S

· Carefully cut the 2 avocados lengthwise and remove the seed. Cut each half lengthwise to get 8 avocado pieces. Cut again lengthwise to get 16 avocado wedges. Place the wedges on a sheet tray before putting them in the freezer.

· In one bowl, place the flour. In a second bowl, place the liquid eggs. In a third bowl, combine the Panko breadcrumbs and the Shichimi Togarashi. Dip one avocado wedge at a time into each of the bowls in the listed order; first the flour, then the liquid egg and finish with the breadcrumbs.

· In a deep fryer or deep pan,

heat frying oil to 370°F and fry the breaded avocado wedge for a few minutes until crispy and golden brown. Season with sea salt.

P A G E 7 / L V L 2 5 Q U A R T E R L Y / C O N R A D M I A M I

O Y S T E R S

Connecticut Blue Point, East Coast Oyster* (1) 2.5Yuzu Mignonette

Kusshi, West Coast Oyster* (1) 3Yuzu Mignonette

T H E K I T C H E N

Avocado Fries 10Harissa Aioli

Grouper Ceviche* 16Red Onion, Sour Orange, Sweet Potato, Crispy Corn, Cilantro, Chorizo Crisps

Chicken Drumettes 16Sweet Chili Sauce, Blue Cheese Dip, Celery

Chickpea Hummus 16Smoked Paprika, Japanese Eggplant Chips,Celery, Carrots

Braised Pork Belly 16Adobo Pork Belly, Grilled Baby Octopus, Crispy Rice Cake, Green Papaya Slaw

Popcorn Shrimp 17Mango Cocktail Dipping Sauce

Poke* 17Tuna, Scallops, Foie Gras, Wakame Seaweed, Mango

Taste of Miami* 20Our favorites: Grouper Ceviche, Braised Short Rib Empanadas (2), Mini Cuban Sandwiches (2), Chorizo and Manchego Croquettes (2), Avocado Fries (3), Plantain Chips, Harissa and Saffron Aioli

S A L A D S

Caesar Salad 16Add Chicken or Shrimp +10; Add Steak +12

Seared Tuna Salad 18Tomato Confit, Black Olives, Artichokes,Hard Boiled Egg, Arugula

Chicken Cobb 18Tomato, Baby Iceberg, Bacon, Egg, Blue Cheese,Mustard Dressing

F L A T B R E A D S

Artichoke, Sweet Peppers, Black Olive, Ham, Mushroom, 16Basil, Fresh Mozzarella, Over Easy Fried Egg

Tomato, Stracciatella, Prosciutto, Dried Fig, Arugula 17

S A N D W I C H E S

Short Rib Gruyère Grilled Cheese Sandwich 17Slow-cooked Short Rib, Gruyère Cheese

Grilled Cuban 17Pulled Pork, Ham, Pickle, Swiss Cheese, Mustard

Flamed Angus Burger 22Our Special Meat Blend Hamburger, Pretzel Bun, Smoked Bacon and Tomato Jam, Fried Onion Ring, Smoked Mozzarella Cheese

Marinated Chicken Club 19Multigrain, Lettuce, Bacon, Avocado, Hard Boiled Egg

Open Faced Lobster Sandwich 20Multigrain Bread, Fennel Slaw, Mango, Lime Mayo

*The FDA advises that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

SIMPLE AND DELICIOUS

S P A R K L I N G W I N E Glass BottleCharles Lefitte Brut 13 52Prosecco, La Marca 14 50Prosecco, Syltbar 15 62Syltbar Rosé 16 68Chandon Brut Classic 17 70Champagne, Veuve Clicquot YL 26 127Champagne, Veuve Clicquot Rosé 35 165Champagne, Pommery Brut 23 110

R O S É Glass BottleM de Minuty, Rosé 16 65Chateau La Gordonne Rosé 14 65Chateau La Gordonne La Chapelle Rosé 75

W H I T E W I N E Glass Carafe BottleChardonnay, Silver Palm 12 16 45Chardonnay, Newton Red Label 17 72Chardonnay, Cuvaison 18 24 75Pinot Grigio, Alta Luna 46Pinot Grigio, Borgo Conventi 13 17 52Alternative, Franciscan Equilibrium 12 16 56Rosé, M de Minuty 14 65Sauvignon Blanc, Wairau River 12 16 49

R E D W I N E Glass Carafe BottleMerlot, 14 Hands 12 46Merlot, Seven Falls 13 52Merlot, Canoe Ridge Expedition 14 18 60Merlot, Sterling 15 66Cabernet Sauvignon, Jade Mountain 15 19 60Cabernet Sauvignon, Napa Cellars 18 22 77Malbec, Bodega Norton Reserve 13 17 58Malbec, Terrazas Reserve 15 68Pinot Noir, Latour Valmoissine 12 46Pinot Noir, Folie à Deux 55Pinot Noir, Meiomi 13 17 57Red Blend, Conundrum 13 62

P A G E 8 / L V L 2 5 Q U A R T E R L Y / C O N R A D M I A M I

Miami Bel l in i