Shaking It Up With Michael Parish

Michael Parish

Miami Beach, FL – June 9, 2013 – Here we have our first guest post from widely-acclaimed mixologist John Lermayer. This is the first in a series of ongoing, monthly posts from Lermayer where he shares with us his insights into the best bars, cocktails, fellow mixologists, and anything else drink-related. We know Miamians love to get their drink on, so here’s your inside scoop from someone very much in-the-know with the cocktail scene in the Magic City. For his first post, he takes us to The Broken Shaker– a bar that originally started as a pop-up and came back permanently last year due to popular demand. See just what all the buzz is about, and specifically who is making the drinks, below.

Walking into The Broken Shaker for the first time can be a bit confusing. There is no young model or suited-up European host to greet you. There is no velvet rope. There is no ambient techno playing in the background. There is no guest list. A first full glance around the place can leave you wondering if you’ve just crashed someone’s barbecue, rather than if you’ve entered Miami’s only bar ever to be nominated for a James Beard Award for Best Bar Program. It takes a minute to sink in: the mix-matched backyard furniture sits under vintage strung lights, graffiti plywood planks make up the fence, the herb garden and ping pong table sit outside by the pool. But the thing you will notice most of all is that there is a feeling to it. This place has a soul; this place is special.

In a city where style reigns over substance, The Broken Shaker is the antitheses of what we’ve come to expect from Miami Beach bars. The patrons here are happy; passing through the lobby of the Freehand hostel into the yard is a gateway of tranquility. It’s a place where you can come dressed up to be noticed or roll through in your flip-flops in search of anonymity. It’s the perfect bar. All are welcomed, and all come through. It’s a rare place where the Miami A-listers imbibe elbow to elbow with Hungarian backpackers. It’s what a bar was meant to be. The service is exactly what you would expect from being in someone’s home. Their servers wear no name tags or uniforms, and they don’t treat you like they’d rather be someplace else. There is no empty script upon their approach, and the service is as if you were a guest in their own home, like you are family.

The bar itself is quite small but the attention to detail is impressive. Vintage barware accents a well thought out selection of spirits that would delight any connoisseur. The cocktail menu, which changes weekly, is fun and intelligent. They utilize fresh herbs from their own garden, craft spirits, ingredients people can relate to, and its packaged and delivered in a a stlye that people can understand. All too often do cocktail menus alienate guests, but not here. From classic to cheeky, the selection is approachable, easy to read, and it leaves you wanting to try all the drinks. It’s obvious why The Broken Shaker has been a collection of international acclaim. Check out my interview with one of their head mixologists, Michael Parish.

Michael Parish

John Lermayer: Tell me how you started your bartending career and how you started working at The Broken Shaker.

Michael Parish: My first job was at Michael’s Pub in Columbia, Maryland. I was a barback and learned the importance of a bar’s place in the community, and just how heavy a keg is. Then I moved on to a place called The Rusty Scupper at the Inner Harbor in Maryland, and that’s where I learned how to work high volume. I then moved into the corporate bar world at the Capital Grill in Washington DC. I learned a lot about organization and structure. That’s also when infusions were in style, and needless to say it’s come a long way. This is when I was introduced to the world of fine spirits, which pretty much changed my life.  I then relocated to Miami and eventually hooked up with the Bar Lab boys who were working on everything from menu creating to event planning. From there The Broken Shaker was born, and the rest is history.

JL: How would you define the Miami cocktail and bar scene right now?

MP: It’s on fire! Miami bartenders are starting to get international acclaim by way of hard work. We have fresh local ingredients and a humble but active community. I think it’s just the beginning; Miami is poised to be the world’s next great cocktail city.

JL: What direction would you like to see the bars in Miami Beach go in the future?

MP: More quality of service, ingredients and craft, less pretense and attitude.

JL: What are your favorite drinking establishments in Miami?

MP: The Broken Shaker is a great place to hang out. The Regent and Rec Room at The Gale have the world’s best bartenders. Purdy is classic and fun… Why not?

JL: What Miami bartedners do you respect the most and why?

MP: John Lermayer is the pacemaker and ‘godfather’ of Miami cocktail culture. Julio Cabrera is an artisanal bad ass and quintessential gentleman. Gabriel Orta is full of passion, creativity, drive, and ambition.

JL: When I say ‘mixologist’, what do you think of?

MP: Bartenders who care about their craft and ingredients.

JL: What other city do you enjoy drinking in the most?

MP: New Orleans because it just feels good, and New York because it has so many great bars.

JL: What is your go-to drink or spirit?

MP: Mezcal and all agave-based spirits.

JL: What’s your signature drink to make?

MP: The Yellow Submarine: tequila, local yellow tomatoes, yellow peppers, and habanero syrup. And the Napa’s Village: vodka, sauvignon blanc, green grapes, tarragon and local citrus.

JL: Guilty pleasure?

MP: Frozen Irish coffees and piña coladas.

JL: Three favorite local restaurants?

MP: Clarke’s, Macchialina, and Michy’s.

JL: What are your thoughts on:

Vodka– No more flavors, but it’s a great platform for cocktails.

Cocktail Competitions– Get involved, but sometimes there’s too much politics. It needs to be about the base spirit, make them fun.

Energy Drinks– Really, why?

Molecular Mixology– Ok, but unnecessary.

The Future of Bartending– Focus on hospitality or else we’re screwed!

Being nominated for 2 Tales Awards– Humbled and honored! Words cannot describe.

Last song you played in your iPod– Sly/Robbie- Murder She Wrote. Also lots of Pandora and Reggae.

Hangover Cure– Sleep or keep drinking.  And of course mezcal and coconut water!  Sip and keep hydrated!