Gabriel Orta

Expert Interview: Gabriel Orta

Mixologist

When did you first become interested in mixology? (When was your first taste? How was the experience?)
It all started when i was working in a restaurant as a line cook and one of the bartenders didn't show up, I went to the bar and made a margarita with fresh lime juice. I probably drank like ten of those after my shift.

What brought you into the drink business?
My first job was in 1998 a club called shadow lounge started as a busser and was shock in how much fun it all was

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
Beer

What's your least favorite drink?
Vodka Redbull

What's your best mixology/drinking memory? What was the occasion?
One that stands out in my mind was in Brazil in Leblon Beach
after drinking caipirinhas all day in a little hut, jumped behind the counter and made some with the locals

In your opinion, which country, other than the U.S., makes the best wine? Why?
I think Argentina has a great selection of wines because the different kind of regions you find there.

What are your thoughts on recent trends within the industry?
Is amazing! I feel very grateful and humble to be part of this industry. The craft of bartending is here to stay.

What is the first thing someone learning about mixology should know?
Balance is the most important and learning the classics
What are some of your favorite food and drink pairings?
Tequila, pisco and cachaca are great spirits for pairings and can go well with ceviche, meats, seafood and desserts.

Do you think any rules should be adhered to when pairing?
You most try the food before you attempt to make any cocktails that way you understand all the flavor profiles in the dish.

What booze should no home be without?
TEQUILA

Do you have any favorite bartending/mixology gadgets? Are there any new ones on the market? If so, what are they and where can people get them?
My newest one is a smoke gun, it can smoke pretty much anything! There is new stuff everyday coming out of the internet.

What are your three best tips, tricks or techniques cocktail fans?
Ice, ice is very important, shake or stir long enough for the components to be cold, and double straining.

Because you work in Miami, do your drinks consist of mostly summer cocktails?
Not at all. Miami is such a diverse and eclectic city, with influences from Latin America, Europe, Middle East, Asia, Caribbean—where I get all my flavors influences.

How do you incorporate local Florida fruit into your drinks?
Regularly hitting farmers markets is the key.

What is your specialty cocktail?
Anything culinary forward.

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Expert Profile

Gabriel Orta has been working in the food and beverage industry for over 12 years. His roots in the kitchen allow him a valuable insight into the Bar Chef world. Constantly drawing inspiration from the culinary world around him Orta translates the combinations of flavors he encounters on the plate into perfection in a glass. His dedication as a chef and as a mixologist led him to co-found Bar-Lab. Gabriel's South American influence gives his work an exotic and unique flavors. His knowledge of gastronomy has inspired him to work with ingredients in his cocktails. His adaptation of some of the most classic cocktails into new and exciting concoctions takes you pleasantly by surprise.

Gabe co-created and executed the cocktail program at the W South Beach's Living Room, one of the hottest spots on the beach. Most recently Gabe was awarded first place in Cabana National Mixology Challenge cacha�a competition held in Brazil, which he competed against 15 mixologists from all around the globe. Currently representing the Diageo Label in the Latin American and the Caribbean markets, it's sometimes hard to keep track of Gabe. Luckily when he's home in Miami you can find him working at the Florida Room mixing unique libations crafted with precision.