The Smoky Mezcal Old Fashioned
The old fashioned is the king of steakhouse cocktails, and swapping bourbon for mezcal creates an entirely new dimension. The smoky, earthy character of mezcal pairs beautifully with the charred crust of a dry-aged ribeye. At Blu' Steakhouse, the bartenders muddle raw agave nectar with mole bitters, add a generous pour of artisanal mezcal, and finish with a flamed orange peel. The result is a cocktail that smells like a campfire and tastes like velvet. Order it alongside the 22oz Bone-In Ribeye Au Poivre ($70) and you will understand why this combination is taking over the fine dining world.
The Spicy Patron Margarita
Heat and beef share a natural partnership, and the spicy margarita leverages that connection with precision. Fresh jalapeno slices muddled with lime juice and agave provide a slow burn that cleans the palate between bites of rich, marbled steak. The tequila backbone — preferably a quality reposado — adds warmth without overwhelming the citrus. At Blu' Steakhouse in Hollywood, FL, a hand-shaken spicy margarita paired with the USDA Prime Filet Mignon ($45) is one of the most requested combinations. The heat of the cocktail contrasts the delicate tenderness of the filet, making each bite feel brand new.
The Añejo Manhattan
For the whiskey lover curious about tequila, the añejo Manhattan is the perfect bridge. Substituting añejo tequila for rye whiskey and using sweet vermouth and Angostura bitters creates a cocktail with familiar structure but unexpected depth. The caramel and vanilla notes from barrel-aged tequila replace the spice of rye with a softer, more honeyed warmth. This cocktail shines alongside the 32oz Tomahawk Prime ($200) at Blu' Steakhouse. The richness of both the drink and the cut create a harmony that feels indulgent without being heavy. A Luxardo cherry garnish ties it all together.
The Paloma with Grapefruit and Sea Salt
Sometimes the best pairing is the simplest one. The Paloma — tequila, fresh grapefruit juice, a squeeze of lime, and sparkling water with a sea salt rim — is refreshing enough to cut through the richness of any steak on the menu. The bitterness of grapefruit complements the char on a perfectly grilled steak, while the effervescence lifts heavy flavors off the palate. At Blu' Steakhouse, the Paloma is a popular choice with the Pan-Seared Chilean Sea Bass ($50) for guests who prefer seafood, or with the NY Strip ($56) for a bright counterpoint to a classic cut. Available Wednesday through Saturday.
The Tequila Espresso Martini
The espresso martini has become a modern steakhouse staple, and the tequila version brings a distinctly Mexican twist to this after-dinner favorite. Blanco tequila replaces vodka, and the natural sweetness of agave pairs with freshly pulled espresso to create a cocktail that feels both energizing and smooth. A touch of coffee liqueur and agave nectar rounds out the sweetness. At Blu' Steakhouse at 1900 Harrison St, Hollywood, FL, this is the cocktail to order after your main course as you settle into dessert and conversation. Pair it with the Chocolate Lava Cake or simply enjoy it as a standalone finale to an exceptional evening. Call 754-260-5189 for reservations.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.