Friday, March 9, 2007
Style File: Mixologist
This will make that cosmo or margarita look boring. Mixologists are the hottest new addition to South Florida bars, and they're making drinks flame and smoke. In tonight's Style File, 7's Belkys Nerey shows how they're raising the bar.
WSVN -- Combine half Tom Cruise in "Cocktail" and half Eddie Murphy in "The Nutty Professor," and you've got a Mixologist.
Smooth bartenders are mixing up delicious drinks that look like a science lab concoction.
The drinks are fiery at Evolution in South Beach.
Bar Chef Albert Trummer uses the flames to ferment, so the alcohol is flavorful and goes down smoothly.
Albert Trummer: "You have very sophisticated drinks, sophisticated alcohol, and there is no hangover tomorrow."
Albert thinks of his drinks as liquid cuisine, using food to make them tastier.
Albert Trummer: "For example, fresh grapes, fresh watermelon."
The signature martini here is the James Bond Melon Ball.
Albert Trummer: "It's made out of fresh watermelon soaked in Grand Marnier, and it's fermented with A Le Blanc Casasha from Brazil, and it's topped it with champagne."
Jennifer Suskin: "This is fantastic. It's all fresh."
Belkys Nerey: "Here at Barton G. in South Beach, the menu is over the top -- so why would the cocktails be any different? Recently, they started adding liquid nitrogen to some of their drinks, so your booze comes with a little extra bang."
Stephane Hainault: "I didn't make it to chemistry class."
The "Below Zero Nitro Bar" is the lab for mixologist Stephane Hainault. He uses liquid nitrogen to freeze the alcohol, so they don't become watery.
Stephane Hainault: "Instead of getting less strong, they get stronger as you drink them"
Belkys: "Pace yourself,f people, pace yourselves."
Something that's hard to do with drinks like the Pink Elephant.
Stephane Hainault: "This is your alcohol here, which is ruby red vodka. This is ruby red grapefruit that we pour on top, and then, to finish it off, we put ruby red segments."
Or the classic Nitro-tini, which comes with frozen pearls of olive juice and blue cheese so you can make it as dirty as you like.
But, in true Barton style, it's all about the special effects.
John Wicaett: "The presentation is very fun. I love how it was smoking when I got it."
So, whether it's fire or ice, there are two places were the drinks are bar-none.
Belkys Nerey: "Don't expect the flare without the fare -- these drinks start at around $12 and go up to $28. But, hey, they don't melt."
FOR MORE INFORMATION:
1669 Collins Ave.
Miami Beach, FL 33139
1427 West Ave.
Miami Beach, FL 33139