Michael’s Genuine Food & Drink (MGFD) has been a favorite among locals since it opened its doors in 2007.
Diners come not only for its casual vibe and farm-to-table cuisine by James Beard Award-winning chef and restaurateur Michael Schwartz, but also for the great drinks. At the helm of the bar is Jorge Hernandez, who first joined MGFD 11 years ago and has been the lead bartender for six years. He was kind enough to indulge us in our cocktail questions, in between measuring, mixing and garnishing for a thirsty crowd.
Q&A
Why bartending?
I stumbled into this career by chance, but I quickly fell in love with it. Over the years, it has become a passion and an incredibly fun journey.
Favorite quote?
“What doesn’t kill you makes you stronger.”
You can design your own cocktail napkin. What would it say?
It would feature a simple yet elegant sketch of a martini.
What’s your personal favorite cocktail to enjoy when you’re off-duty?
A Negroni. Lately, I’ve been enjoying a lot of mezcal Negronis.
Bar trend you’d wish would fizzle out?
The Espresso Martini.
Best piece of advice you ever got?
Give the people what they want. Don’t focus on what you want, but on what they want. They are the guests.
Best bar snack?
Wings.
For those who aren’t familiar, can you describe what a milk-washed cocktail is and why it’s your specialty?
It’s a clarification technique that allows you to infuse multiple unique flavors into one drink without adding each ingredient separately. I love it for the rich body and smooth mouthfeel it imparts.
There are so many great bars in South Florida — what makes MGFD’s stand out from the rest?
Michael’s has always had a warm, welcoming vibe reminiscent of the show “Cheers.” With a seasoned bartender team and a loyal clientele, it’s a place where everyone knows your name.
Who, living or not, would you want to make a drink for? Why?
Anthony Bourdain. I’d love to hear his thoughts on how the cocktail world has evolved.
En Fuego
Ingredients:
• 2 oz. unaged (blanco) tequila
• ¾ oz. hibiscus syrup
• ½ oz. lime juice
• 1 oz. watermelon juice
• 3 dashes Scrappy’s Bitters Fire Tincture
• salt rim
• jalapeño, sliced lengthwise, for garnish
Instructions:
Rim a glass with salt. To do this, run a lime wedge around the rim and then dip the glass into a plate of salt. Mix the ingredients in a cocktail shaker. Fill the shaker with ice and shake vigorously until well chilled. Strain the mixture into the prepared glass over fresh ice and garnish with jalapeño.