[
{
"name": "Related Stories / Support Us Combo",
"component": "12278355",
"insertPoint": "4",
"requiredCountToDisplay": "6"
},{
"name": "Air - Billboard - Inline Content",
"component": "12278351",
"insertPoint": "2/3",
"requiredCountToDisplay": "7"
},
{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "12278352",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "12278352",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "13536732",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
Of all the bartenders on South Beach, Angelo Vieira is by far the most serious. It's a Friday night and he's sloshing and rattling steel shakers filled with gin, lemon juice, crème de violet, and maraschino liqueur. To prepare a drink, he wields jiggers, strainers, bar spoons, and funny-shaped ice cubes. He's fast. He's unsmiling.
And he's wearing a tux.
Three ladies sashay into the Regent Cocktail Club. "What's the best drink here?" asks one, sounding a bit like she has Instagram on the mind. Vieira pours his yellow-tinged potion into a vintage glass and responds, "Our menu changes every day."
