COCKTAILS WITH A TWIST

TwistCOCKTAILS WITH A Have you tried the Chandon Garden Spritz or Watermelon-Rosemary Mule?

PHOTOGRAPHY BY JERRY RABINOWIZ

CLOISTER

Smoky Negroni: A smoky take on the classic Italian aperitivo— one part gin, one part vermouth rosso, and one part Campari— with orange peel

Opposite page: Garden Gin and Tonic: A traditional gin and tonic with cucumber slices and lemon juice

The Mar-a-Lago Club maintains three separate cocktail venues where members can relax and enjoy a glass of good cheer with friends and family. The Library is located in the main house, accessible from the living room, Cloister, and tea house. Luxurious and comforting, it conjures the atmosphere of a grand Belle Époque hotel lounge. The Cloister, a Ushaped bar on a coral deck facing the Intracoastal Waterway, provides sun and breezes in ideal weather. The extremely popular Beach Club offers a separate selection of craft cocktails and frozen drinks, along with an atmosphere reminiscent of being on a cruise ship.

SCOTT ERB & DONNA DUFAULT ERB PHOTOGRAPHY

CLOISTER

Spicy Mango Cocktail: Gin, mango purée, lime juice, chili flaes, and tonic, garnished with mango and rosemary

“The Beach Club is a unique destination,” says mixologist David Carrillo, who designed the cocktail menu. “It’s extremely popular with members. We try to offer light, refreshing drinks with fruit and fresh herbs that make use of the cuttingedge trends right now.”

One of those trends is watermelon, which appears in both the Watermelon-Rosemary Mule (a variation on the classic Moscow Mule) and the Watermelon-Jalapeño cocktail. Tequila and mezcal, both in vogue, are featured in several of the drinks. Most popular of all is the Chandon Garden Spritz, which was discovered last summer in Europe by The Mar-a-Lago Club Managing Director Bernd Lembcke—and it quickly became a sensation at the club.

“Our members are sophisticated and well-traveled,” says Gabor Veres, manager of food and beverage services, “and our cocktail program reflects that. When our members come here, we want them to experience the same level of creativity and service they enjoy anywhere else in the world.” — Mark Spivak

THE BEACH CLUB

From left to right: Chandon Garden Spritz: Domaine Chandon sparkling wine infused with orange peel and garnished with fresh rosemary Smoky Tequila Old Fashioned: Bruxo Mezcal and Don Julio Añejo Tequila with Angostura and chocolate bitters Watermelon-Rosemary Mule: Vodka, muddled watermelon, ginger beer, and rosemary-infused simple syrup Watermelon-Jalapeño: Reposada tequila, watermelon, jalapeño, lime, and agave, shaken and served in a highball glass The Mist: Dry gin and St.-Germain liqueur with fresh mint, apples, cucumber, and lime

LIBRARY

Espresso Martini: Layered with Baileys Irish Cream and topped with ground espresso