THE MIAMI BEACH
The Miami Beach: A Tropical Take on Scotch
The Miami Beach cocktail first appeared in bartending manuals from the 1930s, during the era when Miami Beach was developing its reputation as a glamorous resort destination.
The drink represents the period's trend of naming cocktails after fashionable vacation spots to evoke luxury and escapism, according to Difford's Guide.
The cocktail combines Scotch with dry vermouth and fresh grapefruit juice. This unusual pairing creates a dry, citrus-forward profile that differs from typical Scotch cocktails, with grapefruit's bitterness complementing the whisky's malt character, as noted in Kindred Cocktails.
The Miami Beach belongs to a category of grapefruit-based cocktails that gained popularity in the 1920s and 1930s as fresh citrus became more widely available. The drink's formula suggests it was designed as a refreshing option for warm-weather drinking.
The cocktail remained relatively obscure throughout most of the 20th century. Modern bartenders occasionally revive the Miami Beach as an example of pre-World War II cocktail creativity.
RECIPE:
1.5 oz Scotch whisky
1.5 oz dry vermouth
1.5 oz fresh grapefruit juice
Method:
Add Scotch, dry vermouth, and grapefruit juice to a shaker with ice.
Shake vigorously until well-chilled.
Strain into a chilled coupe glass.