Photos courtesy of Lakou
Lakou in Little Haiti has the laid-back rhythm of a neighborhood hangout — music in the air, cocktails on the tables and no rush to be anywhere else. It’s a place where conversation lingers, and where mixologist Joseph Jebelean thrives. The Miami native has earned national and international recognition, from Best Daiquiri in Miami with Brugal Rum to a 2024 win at the Last Stop Bordiga Cocktail Competition in Cuneo, Italy. Jebelean also mentors aspiring bartenders, something he loves. Here, he shares what keeps him inspired behind the bar.
Q&A
When did bartending become more than just a job for you?
I started bartending to put myself through Florida International University. It was a flexible, lucrative job that worked well with my studies, but it became more than that when I realized I could genuinely impact someone’s day, even in a small way.
You started in high-volume restaurants. What lesson still sticks with you behind the bar?
I still think about my time at P.F. Chang’s — that’s where I truly learned the meaning of consistency. No matter how busy we were, the fundamentals never changed. You always greeted every guest, and that wonton soup had to come out piping hot. Volume was never an excuse to cut corners. It’s something I carry with me behind the bar every single night.
What do you enjoy about the creative side of bartending?
The most fun for me is taking a not-so-common ingredient and making it approachable, balanced and so good you want a second round.
What advice do you give the bartenders you mentor?
Behind the bar, you’re never serving just one person; you’re serving many at once. That means sharing your attention, reading the room and staying aware of both your guests and your team. I always describe it as a well-oiled machine — we’re one team, and when everyone is in sync, that’s when the experience truly works.
What’s your ideal cocktail pairing?
It may not technically be a cocktail, but a chilled, dry Manzanilla sherry served with thinly shaved Ibérico ham is a match made in heaven — simple, indulgent and truly a pairing from the gods.
What cocktail trend has your attention right now?
I’m really enjoying the rise of lower-proof spirits and cocktails. They allow you to prolong the drinking experience without getting “slapped,” which I think is a smart and welcome shift.
What surprised you most about competing internationally?
Learning that slowing down is often the best way to get anywhere. In Miami, we move fast — sometimes so fast we forget to eat. Let’s just say that never happened in Italy. I didn’t miss a single meal, and there was no chance of it happening.
Who would you most like to share a drink with?
I’ve always loved the film “Midnight in Paris,” which imagines conversations with writers of 1920s Paris. Sitting down for a drink with Ernest Hemingway feels like a dream — the cocktail culture of that era was at its peak.
Choublak Paradi (Hibiscus Paradise)
INGREDIENTS
• 1 ½ oz. vodka
• ¾ oz. hibiscus-lavender syrup (see recipe at right)
• ¾ oz. black tea
• ½ oz. lemon juice
• ½ oz. blackberry shrub
• lemon peel
• edible flower (optional)
DIRECTIONS
Add the first five ingredients to a shaker and give it a short shake, then strain. Serve over large ice cubes and twist the lemon peel to release the oils. Garnish with an edible flower.
Hibiscus-Lavender Syrup
Yields about 1 quart
• ½ cup dried hibiscus leaves
• 3 cups water
• 2 tablespoons dried lavender buds
• 1 ½ cups sugar
Add hibiscus, water and lavender to a saucepan. Bring to a boil, then lower to a gentle simmer for 10-15 minutes. Remove from heat, add sugar and stir until fully dissolved. Let steep 30 minutes to 1 hour. Strain, cool and refrigerate in a sealed container.