ADVANCED MIXOLOGY
What is the difference between a
mixologist and a bartender? Well, a bartender serves drinks and serves customers, the mixologist creates new drinks, in addition to pouring them. Kind of like a bar chef. This is the spirit that is Bar Lab. Gabriel Orta and Elad Zvi, both with a background in culinary arts have turned their creative gastronomic expertise to the cocktail community. Since the start of their company, Bar Lab, they are indeed “mixing shit up”. Orta and Zvi, who both share a passion for bartending as well as cooking, met while working behind the bar at Devito’s in South Beach. They embarked on a catering business that serviced parties with food and drink. Eventually they ELAD ZVI
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CHILLED WINTER 2011
SPIRITED BUSINESS
dropped the food. Creating drink menus for restaurants while consulting and training in cocktail design turned out to be more of their forte. Their latest endeavor is designing the cocktail menu for Carnival Cruise Liners. So, how do they come up with a signature drink recipe or a unique cocktail menu for different establishments? According to Gabriel, “We approach each project like a painter; we focus on the environ-ment, the flavors used in the dishes, and the style of the establishment. We create menus and drinks from a fresh perspective every time, always designing outside of the box.” GABRIEL ORTA
WINTER IN IPANEMA 1 1/2 oz. Cabana Cachaca 3/4 oz. Apricot puree 1/2 oz. Aperol 2 thyme sprigs 1/2 oz. lemon juice 1/4 oz. simple syrup Add all ingredients into a shaker, add Ice, shake and strain into a rocks glass. Garnish with an edible flower.
