Photo By Jen Castro
A Miami institution, Fox’s Lounge has been drawing loyal fans to its dimly lit, wood-paneled space since it opened in 1946.
It closed its doors in 2015 before Lost Boy & Co. (the team behind other hits like the namesake Lost Boy Co. and Tropezon) took it over in 2022, recreating the original bar dive vibe replete with a juke box, red leather banquette booths, captain’s swivel bar chairs and paintings that could look like they belong at your grandma’s house. Known for exceptional drinks paired with approachable food, it has become a multigenerational hotspot. We chatted with Area General Manager Alex Velasquez to see what the buzz is about.
Q&A
You’ve been around. Tell us, from a mixologist’s perspective, what is special about Miami?
What’s truly special is how quickly the culture of craft cocktails has progressed. There is such a big talent pool here alone; also, with so many transplants, we’ve raised the bar quickly through inspiring each other and competitiveness. It’s been really cool to see how fast things have grown.
Fox’s Lounge has such history. Tell us what you most love about it.
The thing I love the most is its connection with people and the community that Fox’s has. Nearly every day you hear a story about how people used to come with parents or grandparents when they were kids. Many people partied here in their twenties or thirties and now are getting to bring their own kids or family/friends to experience a piece of their past. I love that.
Bar trend you’d wish would fizzle out?
Too fancy of glassware. I don’t like being nervous that I’m going to break the glass my cocktail came in.
Drink everyone needs to know, and why?
Dirty Martini. It doesn’t have to be just tons of olive juice and shaken to death. A Dirty Martini can have dry vermouth to add mouthfeel and additional layers of flavor. Having it stirred or thrown allows chilling and blending of flavors without over diluting the drink. A quality olive can take it to a whole new level.
Favorite quote?
“If you want to ride the lightning you’ve got to be willing to feel the thunder and still show up to work on time.”
—John Christie, former bar manager, The Mondrian Hotel, Scottsdale, Ariz.
Best bar snack?
Our legendary Thumb Bits [tenderloin medallions served atop toasted baguette slices].
What do you love most about bartending?
The best thing about bartending is that it doesn’t feel like work. You’re part of something fun every time guests are at your bar.
You can design your own cocktail napkin, what would it be/say?
Be here not there, because there is no here there. Let’s talk soon!
If I wasn’t in this line of work, I’d be a …
Likely in tech. Inventory software platforms and implementation really get me going.
Who, living or not, would you want to make a drink for? Why?
Steve Buscemi. I just want to know if he’s as cool in real life as he is in the movies.
Photo By Patrick Michael Chin
Fox’s Martini
Serves: 1
2 oz. dry gin
0.5 oz. dry vermouth
0.75 oz. olive brine
Stir, pour and garnish with 3 olives