Meili Vodka co-founders Jason Momoa and Blaine Halvorson recently hosted an industry happy hour with Mirabella Coastal Italian by Michael White at Fontainebleau Miami Beach.

At Mirabella, Michelin-starred Chef, Michael White, brings authentic coastal Italian cuisine to the Fontainebleau. Located at the base of the resort’s Sorrento Tower and instantly defined by its glamorous David Collins Studio design, Mirabella is a celebration of Italian cuisine and Chef White’s 25-year culinary journey, beautifully blending Chef White’s passion for fresh flavors with traditional dishes that pay homage to Italy’s rich culinary heritage. Mirabella’s menu is thoughtfully designed for sharing, featuring generous, family-style portions to ignite conversations and appetites.

Guests enjoyed signature Mirabella cocktails featuring Meili Vodka as Momoa and Halvorson spoke to the origin of the brand and even poured some drinks behind Mirabella’s bar.

Mirabella’s Head Chef Michael White and Executive Chef Paul Keyser created a menu of light bites such as wagyu beef skewers, Hamachi crudo with mussel vinaigrette oscietra caviar, and gnocco fritto with pistachio pesto mortadella and whipped robiolina.

The event’s featured cocktails can also be recreated at home with Meili Vodka, following the recipes below:

CAFFE CUPO

• 1.5 oz Meili Vodka

• 1 oz Borghetti Coffee Liqueur

• 1 oz Fresh Espresso

Add all ingredients to a shaker and top with ice. Shake vigorously and double strain into a coupe and top with 3 gold covered espresso beans.

MADONNA

• 1.5 oz Meili Vodka

• .5 oz Strega

• 1 oz Lime Juice

• .75 oz Simple Syrup

• 4-5 Raspberries

• Pinch of mint leaves

Combine all ingredients in a shaker and muddle. Add ice, shake, then strain over ice in a rocks glass. Garnish with 3 raspberries, mint sprig, and powdered sugar rim.

AMELIA

• 1.75 oz Meili Vodka

• 1 oz Elderflower Liqueur

• .75 oz Blackberry Puree

• .75 oz Lemon Juice

• .25 oz Simple Syrup

Combine all the ingredients to a shaker and top with ice. Shake vigorously and double strain into a Collins glass and garnish with a mint sprig.