Setting A High Bar

The sleek MO Bar + Lounge inside Miami’s exclusive Mandarin Oriental hotel has always drawn a sophisticated crowd.

Now, thanks to its recent redesign, patrons are privy to a larger space with an elevated, modern look touting blue and gold tones inspired by the property’s waterfront view. Director of Bar Operations Tamir Katsa, 38, shares his insights into the world of high-end bartending with us and why MO Bar + Lounge is such a special place.

Q&A

What is your favorite part about bartending? 

I am a very social person and a fundamental people pleaser, so my favorite part is always getting to know the guests, finding out what they like and trying to surprise and delight them.

Favorite quote? 

“I feel sorry for people that don’t drink because when they wake up in the morning, that is the best they are going to feel all day.” — Frank Sinatra

MO Bar + Lounge recently underwent a makeover — what do you like best about the new look? 

It provides a much better experience for our guests, with more options for seating and a far more comfortable dining experience. We finally have corner banquettes, which are now the most popular way to enjoy our live entertainment.

There are lots of great bars

in Miami. What makes

MO Bar + Lounge stand out among them? 

Service, service, service (and the view)! All our food and drink options are great, and I am very proud of them, but our service is what truly sets us apart from the other bars in Miami. 

Drink everyone needs to know, and why?

Our Mandarin Oriental Old Fashioned! It’s the most delicious way to enjoy good liquor without too many bells and whistles changing the flavor profile too much. It’s a drink that is booze-forward, but with some sweet notes and hits most guests’ tastebuds just the right way.

Bar trend you’d wish would fizzle out?

Over-complicated cocktails with multiple redundant ingredients. They may sound incredibly cool to a select few, but they don’t add any layer or flavor profile to the drink. It also tends to alienate a large portion of guests. Nobody wants to be the person who asks their server what four out of the five ingredients in a cocktail are, which can, in turn, result in them skipping the drink altogether. 

Best piece of advice you ever got?

“Good things come to those who hustle.” We are in the people-pleasing business, and guests can forgive a lot if they see you actively care and work hard for them. That advice made me who I am today.

Favorite/best bar music? 

During the early evening hours, I love live piano music in a bar! It always adds a level of sophistication and luxury to any setting. Later in the evening, some smooth house beats and Latin favorites. It gets people excited and gives that extra boost of energy. 

Best bar snack?

I love hand-cut house-made chips with seasoning, served warm. There are no allergens and I have yet to meet someone who doesn’t like them.

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

Frank Sinatra, I was always fascinated by him. I think he would have great stories to share over a simple, elegant drink, which, in essence, is what a bar experience should be about.

Mandarin Oriental Old Fashioned

Serves 1

Ingredients:

2 oz. Japanese whisky bourbon

    blend

¼ oz. Okinawan black sugar syrup

4 dashes black walnut bitters

1 orange twist for garnish

Preparation:

Place all ingredients in a shaker with ice. Shake vigorously to combine, then strain in an Old-Fashioned glass with a large ice cube. Garnish with an orange twist.