The Broken Shaker
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James Beard Announces 2013 Semifinalists: Miami Gets Several Nods Miami New Times Voice Places More From Voice Nation Join Sign In Blogs Search MIAMI RESTAURANTS FOOD BLOG FIND A RESTAURANT HAPPY HOURS DINING DEALS DINING NEWSLETTER GET MOBILE RESTAURAN First Bite: Batch Best Eats and Chamoy Sauce Gastropub Drinks this Could Become TOP By Laine Doss Weekend 2014's Food BLOG By Laine Doss Trend STORIES By Ily Goyanes Food News Hottest Conversations James Beard Announces 2013 Semifinalists: Deadmau5: "I Won't Be Playing Miami Clubs" Miami Gets Several Nods 86 Comments By Laine Doss Tue., Feb. 19 2013 at 1:45 PM Write Comment Categories: Food News Homophobic Group Slams Beyoncé for Wynwood Photo Like Share 339 Submit 1 0 51 Comments The James Beard Foundation has just announced its semifinalists in the restaurant and chef categories for 2013, and South Florida has seven reasons to be very proud. This is actually the beginning of the long road to winning a coveted James Beard Award. The semifinalist list will be whittled down March 18, when the remaining finalists will be named in Charleston. After that, the winners for 2013 will be announced at the annual awards gala and reception May 6 at Avery Fisher Hall in New York City. Read also: Gabriel Orta from the Broken Shaker. - James Beard Semifinalists Announced: Miami Gets Several Nods Also being honored at the gala is Emeril Lagasse, who will be named the Humanitarian of the Year. For those of you wishing to attend in person, tickets go on sale March 18. Here are South Florida's semifinalists. Let the knuckle-biting begin! Khong River House (Best New Restaurant) The Broken Shaker (Outstanding Bar Program) Around The Web Hedy Goldsmith, Michael's Genuine Food & Drink (Outstanding Pastry Chef) Opening Shop Giorgio Rapicavoli, Eating House (Rising Star Chef of the Year) New Times Broward-Palm Beach Jeff McInnis, Yardbird Southern Table & Bar (Best Chef: South) http://blogs.miaminewtimes.com/shortorder/2013/02/james_beard_announces_2013_sem.php[1/4/14 3:40:38 PM] GARDEN San Antonio’s On the Hunt with Sue Grafton’s Riverside Charm Dixie’s Top Chefs Kentucky Oasis & G U N GARDENFEBRUARY / MARCH 2014 &GUSOUL of theN SOUTH Classic Southern Drinks The Original Julep, a Perfect Toddy, Highball How-tos, and Much More Plus: Best New Bars, Small-Batch Spirits, and Bartender Secrets The Caribbean’s Island of Chocolate Patterson Mr. Hood: Whiskey The South’s Dishes on Springsteen Rye, Pappy, and Ice Make Your Own The Moon Pies Antebellum Julep. Get the recipe on page 83. gardenandgun.com now serving: GOOD TIMES Issue: February–March 2014 GARDEN&GUN presents CHEERS! The Definitive Guide to the South’s Cocktail Culture From rediscovered classics to small-batch spirits to lively new watering holes, there’s never been a better, tastier, or more fun time to have a drink in Dixie IllustratIons by Joe Ciardiello page no. 77 Southern Cocktails the equipment: TOOLS OF T HE TRADE recipe: No. 7 the Drink: SPI CY S H R U B P A L O M A the bar: The Broken Shaker, Miami, FL Midnight Special Study Up Essential cocktail reads It’s never too late to enjoy a nightcap by K aThleeN p u r v i s with a personal library of more than one hundred vintage cocktail guides, venerable New ere’s a moment no one warns you about of Broussard’s empire Bar shares with the cookbook. after the idea, the propos- his selection of must-have titles. bartenders: al, the contract, the gathering and testing of recipes, and the heart-eating agony that the Vintage Spirits and Forgotten Gabriel Orta & Elad Zvi writing world merrily calls “editing,” there is Cocktails, by ted Haigh, the end. Metal Winner at some point, ink will be pressed against paper and your ability to H change, add, or subtract will halt. other than the rare event of a block- eleVaTe Your driNkS buster that is hailed with revised editions, you’re done. No more think- ing. No more testing. Guide So what am i s u p p o s e d t o d o w i t h t h i s l a s t c o c k t a i l ? Copper’s elegant aes- Bourbon, my second book, was already printed when i had a recipe thetic isn’t its only ad- Imbibe, by David Wondrich, epiphany. one night between sending off the galleys and waiting for the vantage when it comes - up with a pepper-infused syrup and to pairing it with liquor. a bubbly grapefruit shrub modeled mood for an after-dinner drink. (a slice of chocolate almond cake may have been involved.) i requested something sweet but not sickly, nu- The lustrous metal is also The Extra Mile: known to purify liquids, Bitters, by brad thomas parsons, GRAPEFRUIT S H R U B IngreDIents: which is why old-time IngreDIents: description. moonshiners and mod- 4 grapefruits, ern bourbon makers alike de cacao, and half-and-half. (Yes, we keep all that on hand. We have that have relied on sulfur- And a Bottle of Rum, by Wayne removing copper pipes curtis, is a spirit-soaked history of Sage sprigs variations that usually included vodka, with racy names like “orgasms” Club soda Chile powder and stills. “Everything p reparatI on: a combination, shook, strained, and poured. i sipped and judged. The about a copper still im- by charles baker, p reparatI on: Combine grapefruit parts characteristics into Vodka was too light, too insubstantial. The drink needed an anchor, a the spirits, and copper base note with more depth. drinkware then carries with grapefruit shrub and garnish it needed bourbon. that over,” says Jonathan with lime wheels, sage, and a dust Wayne shook up a second version, replacing vodka with bourbon and Beall of Sertodo Copper, Famous New Orleans Drinks tweaking the amounts. i t o o k a s i p a n d k n e w : it was the perfect nightcap. an Austin, Texas–based by stanLey and we had discovered it too late to include it in the book. clisby arthur, Spicy Syrup What to do with the recipe? it was too good not to share. i named the collaborative specializ- on New Orleans staples, from IngreDIents: cocktail after Midnight in honor of its belated arrival and resolved to set ing in hand-hammered the Absinthe Anisette to the 2 jalapeños it free into the world. julep cups, Moscow Mule Just don’t stay up too late, kids. mugs, pitchers, and tum- blers. Moreover, an ability to keep drinks colder than p reparatI on: recipe: No. 6 the Drink: AFTER MIDNIGHT most materials do makes copper ideal for an icy IngreDIents: tipple. Plus, it looks pretty preparatIon: great on a bar cart. sertodo.com 86 gardeNaNdguN.com Feb. | Mar. 2014 photographs by margareT housToN photograph by graciela caTTarossi Feb. | Mar. 2014 gardeNaNdguN.com 87 April 23, 2014 The 20 best bars in Miami From dazzling beach bars to neon cocktail lounges—the ultimate Miami bar guide By Jennifer Wood ! Miami's circus-like, Las Vegas-style clubs may grab the bulk of the city's nightlife headlines, but that doesn't mean that all of the best bars in Miami require that you be decked out in the latest designer duds and prepared to shell out a $20 cover charge just to have the honor of passing through a set of velvet ropes. Like much of the cultural scene here, there are two kinds of Miami bars: the ultra-fancy and the super-laidback. FDR at Delano is a perfect example of the former category; with its late-night, weekend-only hours and $20 cocktails (not including tip), this subterranean lounge in Miami Beach offers an upscale, nightclub experience-minus the noise, crowds and posturing. Just a few blocks away from FDR Lounge you'll find a place like Mac's Club Deuce, the city's most famous dive bar, where—on any given night—you could find yourself sitting next to a gorgeous supermodel, a 60-something biker, a celebrity chef, or a transsexual party animal. Which is exactly the way the club's patrons like it. And before you judge the quality of cocktails in Miami by those gigantic, multi-colored margarita glasses you see tourists drinking from up and down Ocean Drive, pay a visit to the Regent Cocktail Club, Broken Shaker, or Living Room and you'll see that the garden- to-glass cocktail revolution is in full swing in Magic City. The city's most forward-thinking mixologists are developing new and clever ways to make use of the area's freshest ingredients, which is something we can all drink to. Elad Zvi and Gabriel Orta are the forward-thinking mixologists behind the Broken Shaker, a popular pop-up bar that established a permanent home at the Freehand, an http://www.timeout.com/miami/bars/the-20-best-bars-in-miami April 23, 2014 innovative hostel concept. As the name indicates, cocktails are the thing here, and the menu changes almost daily, as drinks are all handcrafted with fresh-pressed ingredients and infusions made from a variety of herbs and spices, picked by the bartenders themselves. ! ! http://www.timeout.com/miami/bars/the-20-best-bars-in-miami CHEERS Growing a Cocktail MIAMI BARS ARE GOING BEYOND FARM-TO-TABLE AND TENDING THEIR OWN GARDENS, GROWING FRESH HERBS, FLOWERS, AND OTHER INGREDIENTS FOR THEIR HAUTE CREATIONS. BY GALENA MOSOVICH erbaceous is a buzzword in the cocktail community that’s growing as fast as the Haromatic gems it describes.