Blending Perfection: Haute 5 Mixologists in Miami

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