Santiago Vásquez is a true “Apasionado” for bartending. His approach is unpretentious and focused on delivering excellent customer service by creating a full drinking experience for his clientele. As the creator of the Antimixologist brand, Santiago designs cocktail menus, develops new recipes and it’s also an instructor at Elite Bartending School. He also sells his cool merchandise online.
The Sylvester Bar invites you to have drinks with Oscar-winning filmmaker Steven Soderbergh as we officially launch his Singani 63 in South Florida, Monday at 7 PM.
Ingredients:
50 ml Mantuano.
12,5 ml sugar cane syrup
Crushed ice
6 mint leaves
Montserrat was instrumental in the launch of number of products including a new category in spirits that rapidly was adopted by key mixologists in Miami; with over 200 cocktail recipes created and placed at menus in Florida and several experiential activations for consumers.
“Early on in life, at 7 years old, I fell in love with the intoxicating aroma of tea. I can thank both my grandmothers for their influence on my earliest introduction to tea. I would bury my nose in my maternal Grandmother’s box of White Rose and deeply inhale the sweet tea scent. My paternal grandmother used to take me to Chinese and Japanese restaurants in New York frequently, where I was exposed to drinking different types of tea and tea rituals. “
Bar-Tag has recently made waves at the storied Surf Club. Jacopo Rosito and Valentino Longo, the duo behind the club’s Le Sirenuse Champagne Bar were able to host one of the legendary names in mixology—Erik Lorincz of the tiki-by-way-of-Casablanca Kwant Bar in London—for a one-night guest shift showcasing Lorincz’ talents alongside the introduction of Positano-influenced Amore Eterno bar menu.
The Macallan Manor experience first transported us to the forests of Galicia, Spain to introduce the Macallan 12-year. Next, we visited a Spanish cooperage, where the Macallan barrels are painstakingly crafted. Here, we were treated to the Macallan 15-year, a bold and fruitful spirit, alongside an introduction to nuts and cheeses that enhance this delicious whiskey. The end of our journey brought us to a wonderful whiskey den where we got to enjoy the Macallan Rare Cask.” -Sujhail Cabana
• 3 fl. oz | Cold Steeped Tung Ting Oolong
• 2 fl. oz | Elderflower Syrup
• Optional: Sparkling water for a ‘champagne’ cocktail
• Chrysanthemum flower garnish
Photo and Recipe by Adrienne Nascimento 2 fl. oz | Dragon Citrus Juice Blend 2 fl. oz | Plum Assam Syrup 2 fl. oz | Cold Steeped Assam Tea 0.5 fl. oz | Elderflower Syrup (can be purchased or homemade) Sparkling Water Edible Flower Garnish Cold Steep Tea Preparation32 fl. oz Place 14 grams […]
Photo and recipe by Adrienne Nascimento 2 fl. oz | Honey Simple Syrup 6 grams | Good quality Matcha 2 fl. oz | 185° spring water 10 fl. oz | New Barn Barista Almond Milk Matcha Preparation Measure and sift Matcha into the bowl. Note, sifting the Matcha prior to whiskingIt is highly advisable to […]