I love this time of year for a multitude of reasons: the cooler weather, Art Basel is soon approaching, and other wonderful events begin popping up, making Miami a more electric city.

     This Saturday, November 15th, is the culinary spectacular: the LUCKYRICE Festival’s 5th Anniversary Celebration.  It is being presented by BOMBAY SAPPHIRE East and hosted by Iron Chef, Masaharu Morimoto, from 7:30-11PM.

After five years of increasing hype and (sold-out) popularity in NYC, LA, Vegas and SF, the nation’s preeminent celebration of Asian food and cocktail culture, known as LUCKYRICE, is returning to Miami this Saturday. Once again, LUCKYRICE will bring together renowned chefs and mixologists from Miami’s exploding culinary scene alongside international celebrity chefs to create the ultimate Asian cocktail + culinary experience.  This year’s feast will return to Miami Beach at The Raleigh Pool and Oasis, combining the best of LUCKYRICE with Asian-meets-Latino bites and globally spirited cocktails from Miami’s finest chefs and mixologists.

Participating chefs/restaurants include: Masaharu Morimoto, Barley & Swine, The Bazaar by José Andrés, The Federal, Hakkasan, Juvia, Katsuya, Khong River House, Lure Fishbar, and SUSHISAMBA  who will serve a total of 16 custom cocktails featuring BOMBAY SAPPHIRE East and other spirits.

WHAT:                  LUCKYRICE Miami Presented by BOMBAY SAPPHIRE East
WHEN:                  Saturday, November 15 (7:30—11pm)
WHO:                    Hosted by Iron Chef’s Masaharu Morimoto

WHERE:                The Raleigh Pool and Oasis

                              1775 Collins Ave
                              Miami Beach, FL 33139
Dress code:         Firecracker or Chili Pepper Red (suggested)

FOR MORE INFORMATION & TO PURCHASE TICKETS, PLEASE VISIT: LUCKYRICE

Ticket Pricing
VIP: $150 (EARLY ENTRY)
GA: $88

The Signature Cocktail

Bombay Sapphire® East Gin

To honor the 2014 Year of the Horse, Bombay Sapphire EAST has created a signature cocktail to celebrate this year’s LUCKYRICE festivities . Infused with Thai Lemongrass and Vietnamese Black Peppercorns, Bombay Sapphire EAST is the perfect spirit to pair with each imaginative dish.

Signature ‘Year of the Horse’ Cocktail – EAST Hibuscus Buck
1.5oz Bombay Sapphire EAST
1.5oz Hibiscus Tea
1.5oz Ginger Beer
2 squeezes fresh lime.
Build all with ice in a highball glass.
Garnish with lime wedge and lemongrass stalk.

 

The Cocktail Menu

Asahi Beer

Asahi Super Dry
Asahi Kuronama

Bombay Sapphire® East Gin
Sapphire® East Year of the Horse: Bombay Sapphire® East Gin, Hibiscus Tea, Ginger Beer, Fresh Lime, Garnished with Lime Wedge and Lemongrass Stalk
Black

Cleo South Beach
Cleo Kiss: Bombay Sapphire® East Gin, Lime Juice, Pomegranate Juice, Simple Syrup, Prosecco
Lotus Flower: Bombay Sapphire® East Gin, St-Germain® Liqueur, Watermelon, Lemon, Simple Syrup, Sierra Mist Splash, Garnished with Watermelon Slice

Drawing Room Bar & Lounge (Albert Trummer)
Gin & Tonic From The Market: Bombay Sapphire® East, Herbal Bitters and Infused with Selected Herbs and Cucumber
Vintage Margarita: Corzo® Silver Tequila, Fresh Lime, Agave Nectar Flambeed with Saigon Cinnamon & Himalayan Salt Rim

Finka Table & Tap
Mr. Miyagi: Bombay Sapphire® East Gin, Pink Peppercorn & Ginger Syrup, Asian Pear Juice, Yuzu, Aloe Soda
Purple Rain: Corzo® Silver Tequila, Micro Cilantro, Spicy Hibiscus Syrup, Fresh Beet Juice, Fresh Lime Juice, Kimchee Salt Rim

Hakkasan (Sarah Lawrence and Mauricio Batista)
Shenzhen: Bombay Sapphire® East, Chinese Five Spice Cordial, Fresh Lemon Juice, Fresh Ginger Juice, Garnished with Lemon Wheel, Fresh Shaved Cinnamon and Star Anise
Chrysanthemum Kiss: D’USSE® Cognac, Koval Chrysanthemum Honey Liqueur, Mike’s Hot Honey, Lemon Juice, Garnished with Chinese Hot Mustard Powder-dusted Chinese Sausage and Antica Carpano-infused Filthy Onion

Juvia
Juvia Lemonade: Bombay Sapphire® East Gin, Blueberry Preserve, Lemon Sour
Paloma: Corzo® Silver Tequila, Grapefruit, Lemon Sour, Pinch of Salt

The Regent Cocktail Club
Sapphire Cooler: Bombay® Sapphire East Gin, Luxardo Maraschino, Lime Juice, Grapefruit Juice, Tonic Water, Edible Flower
Le Coq: D’USSE® Cognac, Apricot Syrup, Peach Bitters, Angostura Bitters, Apricot Slice

 

The Tasting Menu

 

Azucar Ice Cream                                                                                                                                                                        Calabaza Pumpkin Ice Cream with Sriracha Five Spice Pecans

Barley & Wich
Pan Con Bistec Sandwich: Bulgogi-style Beef Tongue, Kimchi, Tomatoes, Potato Sticks, Cuban Bun
Elena Ruz Sandwich: Miso-braised Duck Legs, Fig Mustarda, Cream Cheese, Crispy Chicken Skin, Media Noche Bun

The Bazaar by José Andrés
Caprese Salad

Buns & Buns
Bourbon Glazed Pork Belly, Cabbage Slaw, Pork Chicharron, Garlic Aioli

The Federal
Finka Table & Tap
Pumpkin Duck: Roasted Kabocha Puree Topped with Pan Seared Duck, Scallion Salad, Wasabi Soy Dressing

Hakkasan
Pan-fried Vegetable with Black Truffle Dumpling
Steamed Char Sui Bun with Chestnut

Ilios at Hilton Fort Lauderdale Beach Resort
Stuffed Squid with Shrimp and Pork with Sot Ca Sauce

Juvia
Tuna Poke Rice, Sesame Chili, Red Onions, Japanese Rice

Katsuya
Smoked Salmon Cone, Black Sesame Seed, Wasabi Foam

Khong River House
Thai Steak Salad with Green Papaya and Lemongrass Caramel Dressing

La Mar by Gastón Acurio
Cebiche Nikei: Tuna, Red Onions, Nori, Avocado, Daikon, Cucumber and Nikei Tamarind Leche de Tigre

Lure Fishbar
Tuna Tataki: Orange Ponzu, Crispy Shallots, Micro Arugula

Michael Mina 74
Sake Miso Glazed Chilean Sea Bass, Dashi Poached Tokyo Turnip, Cured Ikura Roe, Nitro Caramel Popcorn

Restaurant Michael Schwartz
Lucky Rice Salad: Coconut, Lemongrass, Ginger, Chilies, Cilantro, Lime, Tomato, Sweet Pork, Crispy Shallots
Rock Shrimp Rice Balls: Red Curry, Sesame Seeds, Grilled Scallion Puree

Open Blue
Open Blue Cobia Tiradito, Wakame Seaweed, Red Onions, Jalapeño, Ponzu

SUSHISAMBA Miami Beach
Pisco Picanha Saltado: Sesame Oil & Pisco Seared Picanha, Red Onion, Heirloom Cherry Tomato, Crispy Mochi, Poached Quail Egg

Kurobuta Yaki: Japanese Giant Black Pig Chicharrón, Scallion, Shiitake Mushrooms and Bonito Flakes with Yuzu-Tofu Crema and Rocoto Jam

 

So come out and join me for this celebration that will delight your taste buds!  See you Saturday!