The Broken Shaker Returns to Miami Beach
Best Bartender 2012: Gabriel Orta
As I walked into the W Hotel South Beach, I was greeted by a friendly gentleman who immediately whisked me to a suite on the 14th floor. Upon opening the door, I was pleased to find two amazing sights: a panoramic view of South Beach and the Atlantic -- and Bar Lab's Gabriel Orta pouring me a glass of Tequila Don Julio.
You would think Orta and his Bar Lab partner Elad Zvi would be taking it easy between closing their pop-up lounge, The Broken Shaker, and the opening of their new restaurant/lounge in November. On the contrary, the two mixologists have been traveling the country as guest bartenders, representing different spirits brands at competitions, media tours, and conventions, like Tales of the Cocktail in New Orleans.
This time, Orta was tasked with creating some summer and fall cocktails showcasing Tequila Don Julio -- and I was tasked with tasting them.
First business at hand -- a tasting of the brand's 70 Anejo Claro. This
tequila looks like an unaged blanco but, in fact, it's aged 18 months in
American oak barrels, then filtered until it's once again clear in
color. The result is a tequila that's bright in taste with a citrus
"pop", and a warm after note. I also tried the Reposado, a classic, honeyed amber tequila. It was then time for Orta to mix some
cocktails.
As always, Orta's cocktails are infused with bitters
and herbs -- ingredients he finds essential for a balanced drink. Though
the flavor profiles were intricate, he promised me these cocktails were
easy enough to make at home. As he mixed, stirred, slapped around a few
herbs (gently, to release their oils and essences), and worked his shaker, we
chatted about spirits "I live for tequila. I die for tequila," he told
me.
We also talked about how best to pair food and cocktails. Do
you try to match flavor profiles in both drink and dish or go for
opposites? "You can go both ways," Orta said. "Generally, I like to
start with a cocktail that compliments the dish with like flavors, then
progress to profiles that are completely opposite. Like a salted cocktail
with a sweet dessert. That always works."
Orta
makes mixology look easy (isn't that what real pros always do?), but
after the tutorial, I'm pretty
sure I can follow the recipes. Hell, after all these tequila-based cocktails, I'm pretty sure I can play the piano and initiate world peace.
Rising Sun
Ingredients
1 1/4 ounces Tequila Don Julio Blanco
3/4 ounce Fresh Pineapple Juice
1/2 ounce Fresh Lime Juice
1/3 ounce Agave Nectar
2 Sage Leaves for Garnish
Preparation
1. Combine Tequila Don Julio Blanco, fresh pineapple juice, fresh lime juice and agave nectar into a cocktail shaker with ice. Shake well.
2. Strain contents into a rocks glass.
3. Garnish with sage leaves.
The Harvest
Ingredients
1 1/4 ounces Tequila Don Julio Blanco
1/2 ounce Chai Agave Syrup (see recipe below)*
1/2 ounce Fresh Lime Juice
1/2 ounce Fresh Passion Fruit Juice
Dash Cardamom Bitters
(available online or substitute with bitters on hand)
5 Blackberries for Garnish
Preparation
1. Combine Tequila Don Julio Blanco, chai agave syrup, fresh lime juice, fresh passion fruit juice and cardamom bitters into a cocktail shaker with ice. Shake well.
2. Strain contents into a highball glass.
3. Garnish with blackberries.
Don Julio Cider Punch
This recipe yields 8 servings, to be enjoyed with friends
Ingredients
10 ounces Tequila Don Julio Reposado
8 ounces Falernum Liqueur
8 ounces Apple Cider
6 ounces Fresh Lemon Juice
Dash Angostura Bitters
4 Rosemary Sprigs for Garnish
Lemon Wheel for Garnish
Preparation
1. Combine Tequila Don Julio Reposado, Falernum liqueur, apple cider, fresh lemon juice and bitters into a punch bowl. Mix well.
2. Add ice.
3. Garnish with rosemary sprigs and lemon wheel.
*Chai Agave Syrup
Ingredients
5 Chai Tea Bags
Agave Nectar
Water
Preparation
1. Add chai tea bags into a sauce pan.
2. Add 60 percent agave nectar and 40 percent water to sauce pan. Bring to boil.
3. Reduce and simmer for about 10 minutes. Cool and store in cooler.
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