Chasing Perfection

Jacob Uber Lets The Work Do The Talking

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When it comes to the restaurant industry, Jacob Uber has done it all. From busser to food runner to server, he found his passion in the world of spirits and wines at Osaka Nikkei Miami working as a sommelier before advancing to assistant general manager and beverage manager. Known for curating an exceptionally unique cocktail menu, Uber blends passion with talent. When time allows, he indulges in his hobbies as a semi-professional poker player and avid wine collector.

Q&A

What do you love most about bartending?

I love the personal touches that you can offer people when bartending. There is a “perfect cocktail” for every person and occasion. With each unique interaction, there’s always an opportunity to craft something fresh and exciting, elevating the experience and making it truly memorable.

What is your favorite quote?

“Perfection is not attainable, but if we chase perfection, we can catch excellence.” – Vince Lombardi.

This quote speaks to me because I believe that the effort you put in is directly proportional to what you get out of something. If you take your time and follow the proper steps, you will only be satisfied with excellence.

If you were to design your own cocktail napkin, what would it say?

I would design a coaster for each cocktail which would feature artwork to tie the story or theme of the cocktail, adding a multi-sensory element to enhance the drinking experience.

Drink everyone needs to know?

The modern classic cocktails like Last Word, Paper Plane or Penicillin. Mixology has progressed to the point where everybody is familiar with an old fashioned, margarita, mojito and so on (all of which are delicious), but the modern classics take an entirely new approach to cocktails based on the modern availability of ingredients.

Bar trend you’d wish would fizzle out?

To be honest, I am in heavy support of most bar trends. I believe if you execute a trend properly, then more power to   you!

We hear you are a semi-professional poker player. Do any of the strategies or skills you’ve picked up at the table translate behind the bar?

It’s nice to be able to read the people in front of you, in poker and behind the bar. Everyone’s experience is subjective, and you need to be incredibly observant to tailor a cocktail to an individual.

What cocktail do you think represents your personality?

A clarified punch cocktail. I believe that you should always stay humble and a clarified cocktail is simple at first glance. However, when you take a sip and the explosion of unexpected flavors hits you, it really lets the work do the talking.

Who, living or not, would you want to make a drink for? (Bonus question: what drink would you prepare?)

I’d love to make a coffee mezcal Negroni for Will Guidara, who

co-created Eleven Madison Park in New York City. I’ve read his book and loved his personal take on the idea of hospitality. I would be interested in sitting down with him at the bar, creating a unique cocktail for him to try and picking his brain!

Natsu Punch

Ingredients:

• 1½ oz. Purple Pisco, recipe below

• 1 oz. Martini & Rossi Ambrato Riserva

• ¼ oz. yuzu juice (if yuzu is not available, use 1 oz. lime and ¾ oz. simple syrup)

• 1 oz. pineapple juice

• Natsu foam (as needed), recipe below

Method: 

Add all ingredients to a shaker and shake vigorously. Pour into a rocks glass over fresh ice. Add Natsu foam to the top. Garnish with a sprinkle of toasted coriander powder, nutmeg or cinnamon.

Purple Pisco

• 1 bottle of Caravedo Quebranta Pisco

• 3 cloves

• zest of 2 limes

• zest of 1 orange

• 8-12 kernels of purple corn

Place all inside the pisco bottle and let macerate for 2-3 days.

Natsu foam

• 3 oz. banana liqueur

• 3 oz. egg whites

• 3 oz. lemon juice

Add all the ingredients into an ISI Siphon. Shake vigorously for two minutes. Dispense as desired on top of the punch.