![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/05\/Bar.jpg\")
\n\t\t\t\t\t\tNew Miami cocktail bar S\u00e9ptimo opens in Brickell on the seventh floor of the Four Seasons Miami Hotel with skyline views and chicken nuggets.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
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\n\t\t\t\t\t\tNew Miami cocktail bar S\u00e9ptimo opens in Brickell on the seventh floor of the Four Seasons Miami Hotel with skyline views and chicken nuggets.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
Photo by World Red Eye<\/p>\n
The Four Seasons Miami<\/a> has a new cocktail bar on its seventh floor, and its cocktails are crafted by an acclaimed mixologist. <\/p>\n S\u00e9ptimo opened on April 29<\/a>, led by beverage director Jacopo Rosito. If the name sounds familiar, the Florentine bartender made Le Sirenuse at the Four Seasons Surf Club one of the most popular hotel bars in Miami<\/a>. Le Sirenuse won Virtuoso\u2019s Best of the Best \u201cBest Bar\u201d award <\/a>in 2019 and placed on Tales of the Cocktail\u2019s top-ten lists for Best Hotel Bar and Best Bar Team two years running. <\/p>\n Rosito then moved to the Brickell outpost, where Le Sirenuse joined 14 Thirty-Five, another cocktail bar he runs at the Four Seasons Miami. <\/p>\n Therefore, it\u2019s safe to say he has the credentials to run a wonderful cocktail bar.<\/p>\n Photo by Miami Chef Studios<\/p>\n House Vermouth and Classic Cocktails<\/p>\n At S\u00e9ptimo, Rosito developed a house vermouth blend used in several cocktails. Some of these include the \u201cOyster Martini,\u201d the \u201cS\u00e9ptimo Negroni,\u201d and the \u201cS\u00e9ptimo Martini.\u201d The \u201cTomato & Vine\u201d is built with olive oil-infused Grey Goose vodka and tomato water. Additionally, the \u201cCaf\u00e9 Caribe,\u201d the bar\u2019s espresso martini take, arrives tableside in a traditional cafeteria-style setup with dry ice.<\/p>\n \u201cEach cocktail is built on classic foundations, but reinterpreted with ingredients and techniques that reflect both seasonality and a sense of place,\u201d Rosito explains.<\/p>\n Photo by Miami Chef Studios<\/p>\n Chicken Nuggets, Lobster Rolls, and Sandwiches<\/p>\n Executive chef Edouard DePlus runs the kitchen. The \u201cS\u00e9ptimo Cubano,\u201d made with roasted pork shoulder, ham, Swiss, mustard, and house-made pickles on Cuban bread, is a deliberate Miami nod on the menu. <\/p>\n The \u201cBrioche Lobster Roll\u201d features yuzu butter-poached Maine lobster on a grilled brioche bun. Then there\u2019s the \u201cPoulet & Caviar\u201d (house-made chicken nuggets, cr\u00e8me fra\u00eeche, caviar), which is the luxury decadence. \u201cLuana\u2019s Polpette al Pomodoro,\u201d meatballs in pomodoro sauce with aged parmesan, is based on a recipe from Rosito\u2019s mother. Lastly, for dessert, there are cr\u00eapes Suzette that are flamb\u00e9ed tableside.<\/p>\n The space itself features a central bar with polished silver accents that anchors the seventh-floor area. (S\u00e9ptimo means seventh in Spanish, by the way.) The space is covered in velvet drapery and portraits of Marilyn Monroe and Clint Eastwood on the walls. A DJ booth sits along one wall. S\u00e9ptimo brings in live performers and DJs Wednesday through Saturday.<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/05\/Cocktail-Trio.png\")
Rosito developed a house vermouth blend used in several cocktails<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/05\/caviar.png\")
The \u201cPoulet & Caviar\u201d (house-made chicken nuggets, cr\u00e8me fra\u00eeche, caviar) is the luxury decadence.<\/p>\n