Tropezón Tales

Walk into this jovial, welcoming spot on Miami Beach’s historic Española Way and you’ll easily believe you’ve stumbled upon the neighborhood bar in Spain’s southern region of Andalusia.

Gin is king at Tropezón, which explains the extraordinary selection of the popular botanical spirit found at its expansive bar. Pair that (along with other cocktails and a killer sangria) with tapas-style bites showcasing flavors of the Iberian Peninsula, and this will easily become your new favorite hangout. Created by Lost Boy & Co. (the hospitality team behind some of Miami’s most dynamic bars and restaurants), we spoke with Lost Boy & Co.’s Assistant General Manager Ashley Jones on what makes Tropezón rise above the rest.

Q&A

What’s the origin story of the name, Tropezón?

Tropezón comes from the Spanish word tropezar – which means to stumble upon something — which is very fitting because of our location on Española Way, most guests tend to stumble upon us. It’s very much reminiscent of a wayward traveler wandering about in search of a good drink in Andalusia.

Why bartending?

Why not bartending? It’s fun. It’s science, it’s art. The bartender is everybody’s favorite person.

Favorite quote?

“I’m right on top of that Rose.”

[From the cult classic, “Don’t Tell Mom The Babysitter’s Dead.”]

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

“Take another for the road.”

Tropezón is all about gin. If you were stranded on an island, which gin would you want to have with you? Why?

Bombay Sapphire — this gin is a great chameleon and can be used in so many ways!

Being the gin wizard at Tropezón, have you concocted any gin blends that left customers asking for more?

Sweet Potato Pie for Thanksgiving last year. The hazelnut chocolate we did for Valentine’s Day was also pretty gnarly.

Tropezón features Andalusian cuisine. If you had to pair a cocktail with a classic Andalusian dish, what would it be?

Montadito [tapas-style open-faced sandwich] with Jamón Ibérico and a little olive oil with a dirty martini. Both so classic and understated but will get the job done every time.

Bar trend you’d wish would fizzle out?

Over the top margaritas. Just give me a good classic any day.

Best piece of advice you ever got?

From a former supervisor: make a list.

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

Rihanna. I’d literally use any reason to meet her. I feel like she has a discerning palate and knows a good drink and wouldn’t hesitate to tell me if she hated it. But I know she’d love it so much that maybe she hires me as her personal bartender.

Espresso Martini

SERVES 1

Ingredients

1 oz. vanilla-infused gin

1 oz. vodka

1 oz. Kahlúa coffee liqueur

1 oz. espresso

¼ oz. Pedro Ximénez Sherry

Preparation

Add all ingredients into a cocktail shaker with ice and shake for 10-20 seconds. Strain into a martini glass.