The Menu
Three brands, one kitchen, one Miami facility. Everything below is made by us, starting with the base.
Flavours rotate with the season and with what is good that week, so this is what we are known for rather than a fixed list. Call the boutique if you are coming for something specific.
Fourteen numbered flavours, each built around a real bottle rather than a flavouring: cognac, single-malt whisky, small-batch bourbon, reposado tequila, premium vodka, aged rum and champagne, churned into the gelato itself. Basil Hayden and Belvedere are sponsoring spirits of this line.
N° 01
Belvedere Mango Vodka
Ripe mango churned soft and cold, with the vodka cutting through right at the end.
VeganN° 06
Basil Hayden’s Bourbon
Vanilla the long way: slow, creamy, round, with the bourbon warming the last spoon.
N° 07
Moët & Chandon
Florida lemon, sharp and clean, lifted by champagne. It wakes the whole mouth up.
VeganN° 08
Macallan 12 Yr.
Caramel cooked to the edge of bitter, salt on top, twelve year old malt underneath.
N° 09
Santa Teresa 1796
Strawberry cheesecake with the tang of the cream still in it, finished with aged rum.
N° 11
Zacapa 23
Pineapple and coconut with 23 year old rum. The drink, only colder and thicker.
N° 14
Don Julio Reposado
Dulce de leche cooked low until it turns dark, with reposado tequila cutting the sweetness.
N° 17
Frangelico
Toasted hazelnut twice over: in the gelato and in the liqueur. Deep, roasted, not sweet.
N° 18
Vodka
The bar everyone chased, in a tub: chocolate, pistachio cream and kadayif that still crunches.
N° 19
Grand Brulot Cognac
Coffee like a late espresso, dense and dark, with the cognac liqueur poured straight in.
N° 21
The one we do not announce
The one we do not announce. It changes, it never repeats, and it goes fast.
N° 22
Cîroc
Pistachio ground to a paste, green with a salty edge, and the vodka keeping it clean.
N° 23
Veuve Clicquot Rosé
Strawberry sorbet with rosé champagne. No cream, nothing to hide behind.
VeganN° 25
Hennessy Cognac
Dark chocolate sorbet made with water, not milk: the cocoa lands first, the cognac last.
No alcohol, no age limit. The five everyone comes back for, made the long way, for anyone at any hour.
Oreo · dulce de leche
Cookies and cream did not exist as a flavour until about 1980, built on a cookie from 1912. We take it further: real Oreos broken through it and Argentine dulce de leche running underneath.
Hazelnut · wafer · milk chocolate
Michele Ferrero built it in Alba, in Piedmont, and named it after a rock at Lourdes. We rebuild it as gelato: whole hazelnut, the crunch of the wafer and milk chocolate, all of it inside.
Pistachio · kataifi · Belgian chocolate
A pregnancy craving in Dubai in 2021: pistachio cream and toasted kataifi pastry inside Belgian chocolate. The same idea churned cold, with the kataifi still crunching.
Sorbet · whole fruit
A vine from southern Brazil and Paraguay that the Tupi called murukuiá. Sharp, mandarin and pineapple at once, worked until it turns creamy.
Coconut · white chocolate
Ferrero’s 1990 answer to the chocolate box: coconut, a whole almond and white cream, no cocoa anywhere. Ours keeps the coconut base and adds white chocolate, with the biscuit folded in.
And more than twenty more artisan flavours in the case, changing with the season.
Several of our flavours are made sugar free, across the fruit range and chocolate, on the same dense slow-churned base. Matcha sits beside them, green and only just sweet, and it comes sugar free as well.
In every format and size we serve
The same artisan standard, made for your best friend. Ask at the counter, while supplies last.
Grain-free · no added sugar
Coconut · banana
Single-ingredient
We make Dubai chocolate bars in the same Miami facility: pistachio and kadayif, assembled close to when they sell so the crunch survives. More about those here.
Availability changes daily and not every flavour is at every boutique. Find your nearest one or call (786) 409-2884 before you travel.
