The Blacksmith Saloon

Photography by Sunny Middleton; PHOTOS: Seth Browarnik on September 27th, 2012 in Nightlife, Openings

Jourdan Binder, Brian Lieberman, Chris Hudnall, & Zack Lieberman

Miami Beach, FL – September 28, 2012 – Saddle up for a night of fancy drinking, because there’s a new sheriff in town, calling the shots on Friday nights. Actually there are four – Brian Lieberman, Jourdan Binder, Chris Hudnall and Zack Lieberman – and they might be calling the shots but they’re hoping you’ll be taking lots of them at their new Friday night pop-up bar The Blacksmith Saloon at The Well lounge.

Located inside former Jimmy Z’s at The Forge on 41^st Street in Miami Beach, The Well, will tap into an old western vibe every Friday night, to bring party-goers custom cocktails and some old-fashioned fun

Starting the party was Brian Lieberman, owner of Ola Restaurant in South Beach, who in July was brought on to develop a new concept for the lounge. For the party he tapped into the history of building – which in the 1920s was a forge owned by blacksmith, Dino Phillips. (Get it? Forge. Blacksmith. It all makes so much sense now.)

Wanting to create a unique dining experience with one-of-a-kind cocktails, the Miami Beach native recruited fellow Miamian Jourdan Binder of The Workshop to build the brand and mixologist Chris Hudnall, to get you drunk with some of the tastiest drinks in South Beach. Hudnall generated new beverage concepts at the Soho Beach House and consulted for brands like Don Julio Tequila and Grey Goose Vodka, so he knows what’s up. Hudnall will be showcasing four new, unique concoctions at The Blacksmith including the Blackberry Julep, the bourbon and ginger syrup based Mule Skinner, the chamomile infused gin wryly titled Oh Earl, and the Rouge Cooler comprised of rye, lillet rouge, maple honey, and topped off with lemon orange bitters.

Also joining The Blacksmith partnership is Brian Lieberman’s brother Zack, who opened and operated the critically acclaimed Dining Room alongside Brian, who maintained the brand while Zack used his food and wine knowledge as well as his relationship with local vendors to make the restaurant a success.

So, when you’re sipping cocktails created with homemade syrups, tea infused gin and natural cane mixers inside copper mule mugs and mason jars, know that team behind it put in long hours planning to make your Friday night special. And hey, if you don’t like it, guests will have the option to work with the barman to build the recipes with what they desire because in the Old West, everyone leaves happy … and very, very drunk.