Issue link: http://digital.copcomm.com/i/1787
Although both have experi- ence creating drinks for people all over the world, the duo believe Miami has allowed them to be more creative. "In my opinion, the palate here is way better than in New York because it's more eclectic," Zvi observes. "New York is more old-school. Here, it's more open-minded." Orta, who is also the master mixologist at the Delano Hotel's Florida Room, has noticed that renowned chefs are opening restaurants in Miami and are beginning to realize that they need cocktail menus that reflect their quality cuisine. Zvi and Orta go to great lengths to make sure that patrons get the freshest ingredients. They maintain a supply of homemade bitters, liqueurs and syrups infused with fragrant herbs; they hand press juices daily, and they order quality ingredients every few days. Zvi says that using fresh ingredients is not cost-pro- hibitive, and can really impact the taste of the drinks. Some of their concoctions, like the Living Room Mojito, vary according to which fruit is in season, leading to artful pairings such as mint and watermelon. Because their bars are run more like kitchens, with an em- phasis on stocking fresh ingre- dients and keeping a reserve of awe-inspiring infusions on hand, Zvi and Orta must scout skilled bar staff capable of maintaining their high standards. As part of their service, Bar Lab will also ensure the efficiency and profit- ability of the beverage program, even doing random checks to insure quality. Bar Lab's services are increas- ingly sought-after, thanks to Zvi and Orta's innovative infusion techniques, which can produce delicate cucumber foam and aromatic lavender gin. Also in demand is their attention to unexpected details like flower blossom garnishes and sprinkles of cardamom seeds. According to its talented bar chefs, Bar Lab's ultimate goal is to "make people feel good and give them some- thing memorable that they've never had before. Success is in the details." Gabriel Orta. august 2009 / the tasting panel / 89