Bottoms Up

The O.G. (Oceanside Grocers), Delray Beach’s casual bar with a cult-like following has been busy. Recently reopening after a massive renovation, it has partnered with Taquiza, one of Miami’s hottest taco restaurants. Dustin Ezell helms the bar. With almost 15 years in the hospitality industry, Ezell has held almost every position from food runner to beverage director. We caught up with him for some cocktails and conversation.

Q&Q

Why bartending?

Bartending allows me to create an experience for people that is lasting and memorable. I’m artistic, but not in the traditional sense of drawing or painting, however bartending gives me a creative outlet.

What makes The O.G. so special?

The culture that The O.G. has cultivated is truly special. The management, owners and staff have created a come-as-you-are welcoming vibe that you can’t find anywhere else in Delray Beach/South Florida. The staff and the guests are always the top priority.

You can design your own cocktail napkin – what would it be or what would it say?

I would have cocktail napkins that have all of the things guests request that make bartenders cringe. For example “not too sweet,” “do you have a charger?” and “can you make that drink that one bartender made, that one time?” Things like that, to educate the guests on proper bar etiquette.

Drink everyone needs to know, and why?

A traditional daiquiri. It’s a staple in the cocktail world that gets overlooked a lot. If made properly, it’s a delicious well-balanced drink that has inspired many mixologists to come up with riffs of their own, and not a blended cup of sugary ice.

Bar trend you’d wish would fizzle out?

Overly complicated espresso martinis. It’s like you’re asking a bartender to become a Starbucks barista instead of a mixologist. Cocktails should be created to highlight the flavor of the liquor, not mask it.

What do you love most about Delray Beach?

The culture and community. It always felt like home to me. The continued support and familial feel of the industry staff of Delray Beach has always been something I can count on.

What’s your favorite quote and why?

“You, me, or nobody, is going to hit as hard as life. It ain’t about how hard ya hit. It’s about how hard you can get hit and keep moving forward. How much you can take and keep moving forward. That’s how winning is done.” —Rocky Balboa

It’s a perfect example of the industry after COVID-19.

Favorite/best bar music?

Hip hop from the 1990s and 2000s. Always sets a good mood. Most people know the lyrics and it’s always a party starter.

Best bar snack?

Tacos. Not saying this because I’m partial, but it doesn’t hurt that I now have Taquiza Tacos 10 feet away from my bar. They’re some of the best tacos that you’ll find in South Florida.

Who, living or not, would you want to make a drink for? Why?

Chris Farley, RIP. Nothing to do with his bar knowledge, solely based on the man’s personality. I think it would’ve been a blast to make drinks for him and talk to him one-on-one.

Blackberry Mule

Ingredients:

2 oz. Four Roses bourbon

¾ oz. lime juice

¼  oz. simple syrup

1½ oz. muddled blackberries

1 oz. ginger beer

Mint leaves, for garnish

2 blackberries, for garnish

Instructions:

Put the first four ingredients into a shaker with ice, shake, strain into a copper mug filled with ice, top with ginger beer, garnish with mint and blackberries.