Focused only on waxing, Wax Lounge goes the extra mile to ensure its clients receive the most hygienic services possible. To this end, the staff sterilizes treatment rooms with antibacterial cleaning agents, sterilizes tweezers before and after every use, and uses a fresh spatula for every dip—not just every client. To maximize comfort during treatments, aestheticians turn to either hot or strip wax, depending on body area.
A lot of liquid flows through a lot of beer gardens in the world, but very few of them can say pour enough beer to fill an actual pool. O.k., so the bartenders at Lou’s haven’t actually tried to fill their beer garden’s pool with beer. Still, the dozen taps and 30 bottled varieties on hand run with the stuff, dispensing craft brews in enough varieties to make the prospect of jumping into the swimming hole seem a little more feasible.
Inside the kitchen, Lou himself boasts the titles of both owner and chef, and he spends just as much time crafting his farm-to-table menu as he does curating the beer collection. He pairs his beverages with delicious creations such as New Zealand lamb, seared and served in the same cast iron skillet along with a side of bourbon and mountain honey-roasted squash. Lou’s eccentric palate and staggering panoply of brews has even earned his bacchanalian pleasure dome a nod from Esquire Magazine, which calls it one of 2012's Best Bars in America.
As rum collector and enthusiast Robert Burr sensed what he termed the "awakening of rum" in 2005, he decided to direct his passion toward educating the community. Drawing from an earlier career in magazine publishing, he compiled a list of 100 of his favorite rums each year into a free guide, which he gave to local liquor stores. As he developed connections with other enthusiasts and tasting judges, he formed the International Rum Expert Panel, an organization of 36 cane-spirit lovers from around the world. He gathers the majority of these experts in Miami Beach each year for the Miami Rum Renaissance Festival, a celebration of the libation's international varieties. Through the festival's schedule of events, Robert aims to honor iconic spirits while also featuring lesser-known rum makers that guests might not otherwise find without finding and deciphering Blackbeard's long-lost treasure-map pajamas.
Held at the opulent DoubleTree by Hilton, the annual event has grown to include hundreds of rums hailing from countries such as Jamaica, Guatemala, Guyana, Haiti, and Puerto Rico. As they mingle in spacious convention halls, visitors navigate a labyrinth of bartenders and brand ambassadors proffering island apparel, art, and books. Industry experts expound on the history, origins, and childhood fears of the libation during weekend seminars and bartender competitions. Attendees also revel at a two-day tasting exhibition, late-night parties, and VIP events at various Miami venues.
Beachfront dining and an expansive assortment of culinary delights create a commodious yet casual atmosphere as Nikki Beach sates eclectic appetites with a menu of fresh sushi, pizza, steaks, and more. An array of raw seafood, caviar, and succulent appetizer selections such as cornmeal-crusted calamari ($15) complement cocktails and sun-worshiping sessions, and gourmet pizzas created by Italian dough-diviner Enrico Sautto, such as the rocket and rocchetta pizza bubbling with rocchetta cheese and prosciutto crudo beneath fresh arugula, olive oil, and shaved parmesan ($16), satisfy followers of the latest circular-food diet craze.
Like its imaginative cocktails, Ricochet Bar & Lounge's décor mixes a wide variety of distinct elements to create an alluring final product. Tufted walls, purple marble accents, and reclaimed wood swirls around a 90-foot triangular bar that serves as the lounge's centerpiece. Rotating installations of video art flash across TV screens, and curated drink coasters designed by local artists offer a hip place to rest glasses or elbows during arm wrestling contests. Ricochet's food menu adds to the artistic ambiance, mollifying pangs of hunger with mini paninis, guava and lime lollipop ribs, and other innovative small plates.
Taking shots at the bar is already a performance: the dramatic tossing back of the head, the struggle not to make a puckered, that-was-rough face. Shots MIAMI’s bartenders embrace that theatricality by creating a show around each of their handcrafted shots, outfitting drinkers with silly props like oversized sombreros and sunglasses. The goofy costumes complement more than 150 cheekily named libations, such as Fruit Punch to the Face, a watermelon-flavored vodka shot. SHOTS Miami’s crew mobilizes its liquor, props, and glassware for private and corporate events, where they happily adapt their concept and drinks around each soiree’s specific theme.