Jägermeister | Kitchen56 | Heart of The House Miami Florida

Kitchen 56

Spice up your cocktail with gourmet eats

Chef Leiti Gonzalez and Sarah An

Heart of The House Miami Florida

Kitchen 56 is about creating the heart of the house and bringing a chef's cuisine and a mixologist's cocktails together, creating masterful pairings. This month, we visit Miami, FL, a city exploding in culture, food & beverage, hospitality, and fantastic industry talent. Renowned Pastry Chef Leiti Gonzalez is a passionate, talented industry veteran who loves what she does and loves her city. We asked Chef to create a dish inspired by and representing her city. We also requested Miami Bartender Sarah An to create and pair a cocktail inspired by her town and Chef Leiti's dish.

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  • Chef Leiti Gonzalez's fantastic recipe!
  • Cocktail pairing by bartender Sarah An!

Chef Leiti Gonzalez


meyer lemon panna cotta recipe

What was the inspiration behind this fantastic dish, and how did you incorporate Jägermeister?

It is inspired by Miami's genius and cheerful spirit, in the different cultures and my work,  mixing emotions with flavors and describing the city with them. The warmth of the city, for this, I thought of hot chocolate with Jägermeister Cold Brew as a sauce.  Its vividness is reflected with micro mint for freshness and flavor.  Its bars are on the plate with Jägermeister Cold Brew in sauce and on the sponge.  His music with touches of edible gold.  Nightlife, like chocolate, is aphrodisiac, addictive, and with a touch of bitterness.  It's happy people wrapped in the Meyer lemon; nothing better reflects the balance and difference of cultures of Miami.

Jägermeister Cold Brew:  The drink balances the dessert, gives it the alcoholic touch and necessary notes to elevate the flavors, and homogenizes everything on the palate. It is the link between each element of the dessert, making it a little hot but fresh and making the whole history of Miami in one bite. 

What do you love the most about the city?

I love my city for the warmth it has for its people and for the good vibes that make me feel at home. By the cultures that emerge into one and for the differences that make Miami so unique. The taste of its restaurants and bars, the development of ingenuity, hotels, and the architecture of all the buildings.

Cocktail Pairing

305 Fizzy Pop

Jagermeister Coldbrew 305 Fizzy Pop

Photo by Nate Laird @Jagerlifeatx

The inspiration behind the cocktail creation.

Miami is known for its lively nightlife, beautiful beaches, and warm weather all year round, but it is also known for its many rich cultural heritages. As a daughter of immigrants, I have so much respect for our parents' choices to pursue the best possible life for us. Miami is what it is today at large due to all the hard work of the many immigrants that came long ago. They helped pave the way to make Miami what it is today. I saw it and felt it all around me from the moment I moved here. I’m constantly discovering new things- new flavors, new cultures, and new music, and I really love that. So for this cocktail, I was inspired by my first ever Cuban coffee, the cafecito, which is strong, rich, and a bit sweet, just like Jägermeister Cold Brew.

Cocktail Name: 305 Fizzy Pop


  • 1 ½ parts Jägermeister Cold Brew
  • ½ part Cafecito
  • ¾ part Orange Vanilla Syrup * (see below recipe)
  • ½ part Coconut Cream
  • ¼ part fee foam or 1 tbsp aquafaba
  • top with coconut soda

    Garnish: mint bouquet & Meyer lemon zest

    Glass: Collins glass

    Method: Combine all ingredients except coconut soda into cocktail tins and shake without ice for 30 seconds; open tins, add ice and shake again until the outside of tins are nice and cold or for about 10 seconds. Strain into a collins glass, and slowly pour coconut soda down into the middle of the cocktail- this will cause the foam to rise to the top, creating a beautiful and frothy head.

    Tips and Tricks

    * Orange Vanilla Syrup:

    • 1 cup sugar
    • 1 cup water
    • 1 vanilla bean, split the long way down the middle

    Method: Combine sugar and water in a pot over medium heat until sugar is dissolved; remove from heat, add the split vanilla bean and 1 strip of an orange peel, and let steep for a few hours. Strain, bottle, and store in the freezer; lasts up to 1 month.

    Grab Your Tools! Let's Make it Together!

    Video By Nate Laird @jagerlifeatx

    What do you love most about your city?

    What I love the most about this city, besides the obvious perks of living in Miami, is the industry family here. This city shows up and rides hard for one another. It is wild, and it is truly incredible. The amount of love that I have been shown in the short time that I have been here is something I am very grateful for. I felt welcomed from the moment I got here, and though I may have tried to hate it because of the heat, I catch myself thinking quite often, “dang Miami, you really are beautiful” in more than one way. 

    What does hospitality mean to you?

    Hospitality, to me, is creating an environment and holding space for the people in your community and beyond to be able to have somewhere they can go to find and feel real joy. It’s a bridge that enables us to really connect to one another from all walks of life. I think if there is anything that all life forms innately require, it is to connect, to know that you are not alone.

    Sarah An

    Get To Know
    Chef Leiti Gonzalez
    Chef Leiti Gonzalez

    I became interested in cooking with my grandmother when I was little. When I grew up, I passed different courses to be a chef in Cuba. When I arrived in this country, I decided to continue in the kitchen, but especially in pastry, and I went to study with Amaury Guichon in Las Vegas, NV. I currently work as the head pastry chef of a new restaurant & hotel in Wynwood, Miami.

    Get To Know
    Bartender Sarah An
    Bartender Sarah An

    My name is Sarah An, and I’m originally from Los Angeles, but I recently moved to Miami this summer of ’22 to join the Bar Lab crew, and I’ve been in the industry going on for 8 years now. I started as a host in a cocktail bar, but back then, my mind didn’t register what the word cocktail even meant. It wasn’t until I started to work as the prep for the bar that my love for cocktails and this industry began. I have always been a HUGE fan of food, ingredients, and flavors, so learning that the things that I love weren’t confined in a box and that they could be translated into liquid form for me was a really symbiotic moment. It’s still very romantic to me when I think back, and I remember clearly when that shift happened, I knew that I had found my “thing.”