The celebrity-studded 2026 Formula 1 Crypto.com Miami Grand Prix took place May 1–3 at the Miami International Autodrome, a 3.36-mile circuit surrounding Hard Rock Stadium. Beyond the race, the weekend has become a broader showcase of dining and hospitality.

Among the key partnerships, Chivas Regal continues its collaboration with Scuderia Ferrari HP, aligning the discipline of whisky blending with the precision of Formula One. The campaign, featuring drivers Charles Leclerc and Lewis Hamilton, draws a parallel between the craft behind both worlds.

AN EVENING AT KYU MIAMI

The first evening began at KYU Miami in Wynwood, where sophisticated Asian-styled cuisine and a welcome cocktail set the tone. The Apex of Summer—made with Chivas XV, coconut water, pineapple juice, and lime-yuzu soda, offered a refreshing introduction to Miami's love for tropical flavors.

Chivas XV, finished in French cognac casks, shows a fruit-forward profile with notes of red apple, citrus, and honey. Served in cocktails, it retains structure while remaining approachable.

Small plates followed, including tuna crispy rice topped with spicy minced tuna, jalapeño, and smoked chili oil. It was paired with the Champions' Choice cocktail, built around the Chivas Regal 16 Year Old Charles Leclerc Edition. Developed with Leclerc and Master Blender Sandy Hyslop, the blend incorporates whiskies aged at least 16 years and leans toward notes of orange marmalade, toffee, and spice.

Additional starters—hamachi crudo and a crispy duck salad with green papaya—kept the progression balanced.

The Leclerc Edition was also served neat alongside KYU's exceptional Korean fried chicken, known for its light, crisp exterior achieved through double frying. The pairing highlighted the whisky's rounded texture against the dish's heat and richness.

A second course of smoked brisket with a Scotch au poivre sauce and roasted Brussels sprouts dressed with bacon jam incorporated whisky more directly into the cooking. These dishes were paired with Chivas Regal 18 Year Old, a more structured expression with layers of dried fruit, dark chocolate, and soft spice.

Dessert closed the meal with warm beignets finished with a Chivas XV caramel sauce.

AN EVENING AT MAPLE & ASH MIAMI

The following evening shifted to the elegant and chic Maple & Ash Miami in Miami Worldcenter, where a Formula One–themed cocktail menu incorporated Chivas Regal and other premium spirits from the Pernod Ricard portfolio.

The Paddock Club cocktail—combining Codigo Blanco tequila, green chile liqueur, Italicus, honey, basil, and lime—offered a bright counterpoint to the richer dishes that followed.

Dinner began with a fire-roasted seafood tower, a signature presentation replacing the traditional chilled display with wood-fired lobster, prawns, clams, oysters, and scallops finished with garlic butter and chili oil. The remaining sauce is later incorporated into pasta, extending the dish into a second course.

A bottle of Château Sainte Marguerite Fantastique Rosé 2024 from Provence accompanied the seafood, its mineral and citrus profile complementing the preparation.

Entrées included filet mignon, Florida black grouper, ricotta agnolotti, and a fire-roasted chicken with wild onion and mushrooms, reflecting the restaurant's focus on wood-fired cooking.

For dessert, the Victory Lap cocktail—made with Chivas Regal 16, amaro, sweet vermouth, coffee liqueur, and chocolate bitters—was served alongside a selection of chocolate cakes and strawberry tartlets.

THE FINISH LINE

Across both dinners, Chivas Regal's presence was consistent but measured, integrated through both pairings and preparation. Rather than overpowering the menus, the whiskies complemented the structure of each course, from lighter seafood to richer meat dishes.

During a weekend defined by speed and spectacle, these dining experiences offered a more deliberate counterpoint—focused on craft, balance, and the shared precision that connects the worlds of racing and whisky.