Tag: Olympic Torch Martini

With the Olympic Games quickly approaching, SAIA at the B Ocean Fort Lauderdale is offering two signature creations crafted with USA Olympic athletes in mind. Chef Subin has prepared a tasty and visually playful Red, White and Ocean Blue Roll with eel, avocado, Boursin cheese, crab stick and red and blue tobiko ($15). SAIA’s innovative mixology team creates a “hot” concoction to mimic the iconic Olympic symbol, the Olympic Torch Martini ($12), infused with muddled strawberries, blueberries, a splash of lime and agave nectar and Grand Marnier flambéed for a caramelized and smooth libation. For those hosting at-home viewing parties, SAIA has been kind enough to share the recipe with readers but they encourage extreme caution when flambéing the martini.

Both items are available now through August 12th at SAIA, the only oceanfront sushi and Asian-inspired restaurant on Fort Lauderdale beach. Guests can revel in all of the Olympic action on the flat-screen TVs at SAIA’s outdoor bar.

Olympic Torch (flambé martini)

1 ½ oz – Hanger One Blueberry vodka

5 fresh blueberries- muddled

2 fresh strawberries- muddled

½ oz lime juice

¼ oz agave nectar

½ oz Grand Marnier- torched

Method: Muddle the blueberries & strawberries. Mix the berries, vodka, lime juice agave nectar in a shaker and strain into martini glass. Carefully flambé Grand Marnier and add to martini. Enjoy!

SAIA: Since its March 2011 debut, SAIA has transported culinary enthusiasts from South Florida’s beaches to Southeast Asia with its creative menu from Chef Subin. In SAIA’s open-air kitchen, Chef Subin presents contemporary sushi rolls, innovative composed sashimi dishes and signature sharing plates. All sushi rolls and plates are served in a communal fashion, offering guests greater variety during their SAIA dining experience. Chef Subin’s signature composed sashimi dish, the Tamari Scallop, has been named one of the “Top 100 Dish” by New Times. Menu items pair perfectly with SAIA’s artistic beverage service including seasonal cocktails with fresh ingredients, a Scorpion Bowl with servings for three to four guests, premium sakes and a slow-melting sculpted ice sphere for after‐dinner drinks.