Blending Perfection: Haute 5 Mixologists in Miami

Gabriel Orta, The Florida Room

Master Mixologist of the Florida Room in Miami Delano Hotel and co-founder of BarLab consulting service, talented bar chef and entrepreneur Gabriel Orta concocts award-winning cocktails at this Miami hotspot. Quickly becoming known in bar industry for his work in molecular mixology, Orta suggests his refined variation on the Margarita for the haute reader, the Blossom Rita:

INGREDIENTS

3/4 oz honey blossom water (half honey, half water and a splash
of orange blossom water)

1 ½ oz Reposado tequila

3/4 oz lime juice

Splash of champagne

Garnish: rose petals or edible flowers

Put the tequila, lime juice and honey in a shaker, add ice and shake vigorously. Strain into a martini glass, top with champagne and garnish with rose petals or edible flowers.

1685 Collins Ave., Miami; 305.672.2000

Club 50, Ryan Magarian

Putting the happy in happy hour, Club 50 at Viceroy Miami boasts one of the best views of Brickell and one of the country’s top mixologists, Portland-based Ryan Magarian. Magarian co-founded Aviation Gin and created a company called Liquid Relations in order to deliver “life changing cocktail, spirit and wine service experiences.” Developing cocktails with with freshly squeezed juices, local herbs, fruits and vegetables, Magarian’s cocktail lineup perfectly compliments the light Mediterranean-inspired fare of Michelin-starred Chef Michael Psilakis at Club 50. For the Haute reader the famous mixologist, who has been featured in the Food Network’s Unwrapped, suggests starting with your favorite drink and swapping in different ingredients, from the alcohol and the fruit juice to the garnish.

485 Brickell Ave., Miami, Florida  305.503.4400  ext. 7138

Murisa Schwartz, Head Bartender, Red, The Steakhouse

Two parts sophisticated locals, one part imported epicureans and a dash of glitterati make up the see and be seen bar at South of Fith’s ubber sexy Red, The Steakhouse. The carnivore’s delight menu is complimented by a bar boasting a selection of over 400 wines, including its own private blend and handmade signature cocktails by bartender extraordinaire, Murisa Schwartz, making Red’s hipster-filled bar an experience all its own. For the Haute reader, Schwartz suggests the Red Bullet:

INGREDIENTS:

5 Fresh Strawberries

1/2 Tsp Fresh or dried Rosemary

1 oz Orange juice

1/2 Fresh Lime

1/2 oz Agave Nectar

2 oz Bulliet Bourbon

Muddle together the fresh strawberries, rosemary, OJ, juice of half of a fresh lime. Top with ice, agave nectar and bourbon. Shake and pour into rocks glass.

119 Washington Avenue, Miami, Florida  305.534.3688 www.redthesteakhouse.com

Douglas Rodriguez, De Rodriguez Cuba

Looking to add a little favor to you cocktail? Douglas Rodriguez of De Rodriguez Cuba has you covered with the some of the best drinks and atmosphere in the Magic City. After all, he is known as the “Godfather of Nuevo Latino Cuisine.”

Housed within the verdant gardens at celebrated art deco gem, Hotel Astor, the restaurant’s old-world Cuban charm pulses with Miami flair and distinct cocktails. Gnarled jasmine trees and twisting vines envelope an intimate area, offset by stone fountains, glowing hanging lanterns, and a rustic Spanish-style mosaic. Guests will be transported to another world as they enjoy authentic-style Cuban signature mojitos and a range of quality cigar offerings. And for the hautest of haute, Rodriguez recomends his signature Passion Fruit Mojito.

INGREDIENTS:

1/4 cup fresh sugar cane juice or 1 teaspoon sugar

2 tablespoon passion fruit concentrate

1-1/2 ounces light rum

4 or 5 mint leaves

Crushed Ice

7-Up, to taste

1 sticks sugar cane for garnish

1 slice lime for garnish

Place sugar cane juice, passion fruit, rum and mint leaves in cocktail shaker and stir. If using sugar shake vigorously until sugar dissolves. Fill a tall rock glass with crushed ice and pour the cocktail over ice. Add the 7-up and stir gently. Garnish with sugar cane stick and serve.

956 Washington Ave., Miami, Florida 305.673.3763 www.drodriguezcuba.com

EPIC Hotel Mixologist Jacques Bezuidenhout

A South African native, Jacques began his career as a bartender 16 years ago, working in bars and restaurants in South Africa. Upon relocating to San Francisco in 1998, Jacques began working at the Irish Bank Bar & Restaurant where he created what many believe to be the most extensive Scotch Whiskey selection in the Bay area. Since then, Jacques has been the opening consultant for a number of respected bars and restaurants, has served as a Brand Ambassador for Plymouth Gin, and was recently named Partida Tequila’s Cocktail & Tequila Ambassador.

Under the direction of Jacques and Julio Bermejo, Tres Agaves in San Francisco won the “Spirits Restaurant of the Year” award from Santé magazine in 2006. He has been voted Best Bartender in San Francisco by Anthony Dias Blue and is a judge in the San Francisco World Spirits Competition every year. Most recently, Jacques has taken on the role of Master Mixologist for Kimpton Hotels & Restaurants’ nearly 50 restaurants and bars throughout the country. As the chief consultant for Kimpton’s brand-wide beverage program, Jacques oversees the company’s individual and national spirits menus and works closely with newly opened Kimpton restaurants and bars on training staff and developing cocktails that reflect each individual location and concept. Several of his favorite cocktail concoctions can be found on the Million Dollar Cocktail menu he created for Harry Denton’s Starlight Room. For the Haute reader, Bezuidenhout recomends the Breakfast Caipirina while at the EPIC hotel:

INGREDIENTS:

2 ½ oz Sagatiba Cachaca

2 bar spoons orange marmalade

4 lime quarters

¼ oz simple syrup

In a mixing glass muddle the lime quarters and then add the orange marmalade, syrup and Sagatiba. Shake with ice and then dump contents from shaker into old-fashioned glass.

(Photo by Adam Larkey)

270 Biscayne Blvd. Way, Miami; 305.424.5226