Photos courtesy of Bar Betty
Fort Lauderdale’s Sunness Supper Club fills quickly with diners seeking refined modern American fare. But the evening doesn’t have to end there. Upstairs, via a hidden staircase, Bar Betty greets guests with red lanterns and a giant stone Buddha preserved from the Chinese restaurant that once occupied the space. Beyond the entry, dim lighting, Art Deco details and live music evoke the glamour of the Roaring ’20s. Gabriel “Vandakar” Guillen, executive mixologist for both venues, is the mastermind behind the inventive cocktails. We caught up with him to learn what has made Bar Betty the talk of the town.
Q&A
Which cocktail on the menu best captures the personality of Bar Betty?
I’d have to say Safe Word Is Banana. It’s funny, playful, a little unexpected, but still elegant.
How do you dream up names like Safe Word Is Banana and James and the Spicy Peach?
To be honest, naming the drinks is one of the best parts of the process. Sometimes it’s inspired by the ingredients, sometimes by the vibe of the drink and sometimes by whatever’s happening around us while we’re creating it. It’s funny how something so random can become one of the defining parts of a cocktail’s identity.
What’s one ingredient you’re currently obsessed with?
It has to be my seared pineapple Demerara syrup. It’s rich, smoky, versatile and layered with flavor. Right now, it’s becoming a major part of my research and development, because it can completely transform a cocktail.
You’re known for unexpected flavor combinations. What pairing surprises guests the most?
We have a cocktail called the Highland Cure that completely messes with people’s senses in the best way. It smells like a smoky, Scotch-forward drink but drinks almost like a tiki cocktail.
What’s the one drink a first-time visitor to Bar Betty shouldn’t leave without trying?
That’s hard, because the menu is so diverse. We have Thai Me Up, which uses sake and somehow reminds people of a Japanese beer. We have a gin martini that tastes like an orange creamsicle. Even our mocktails, like the Honey Ginger Tonic, have become favorites among non-alcoholic drinkers. There’s really something for every palate.
If you could share a cocktail with anyone, past or present, who would it be, and what would you pour?
I’d share a drink with my grandparents, my father’s best friend who gave me my first drum set and probably the ascended master Kuthumi. I’d pour them a Card Ya Mom, a Highland Cure and, of course, Safe Word Is Banana, then let them experience the whole spectrum.
Card Ya Mom
INGREDIENTS
• 1½ oz. mezcal (Del Maguey, Ilegal or Unión recommended)
• ¾ oz. fresh lemon juice
• ½ oz. cinnamon syrup
• ½ oz. seared pineapple Demerara syrup*
• 1 dash orange bitters
• 4 dashes cardamom bitters
• lemon twist, for garnish
DIRECTIONS
Combine all ingredients in a shaker with ice and shake thoroughly. Strain over a large ice cube in a rocks glass. Express a lemon twist over the drink and garnish. Finish by smoking with alder wood for a layered, aromatic presentation.
*Seared Pineapple Demerara Syrup
INGREDIENTS
• 2 cups pineapple chunks (fresh or frozen)
• 1 cup Demerara sugar
• 1 cup water
• 1 tablespoon freshly squeezed lime juice
• 1 cinnamon stick or 1 star anise (optional)
DIRECTIONS
Heat a cast-iron skillet over medium-high heat. Sear the pineapple for 3 to 4 minutes to develop a deep, dark char. Flip and sear for another 3 minutes. Transfer to a bowl and mash or muddle it to release its juices. Combine the pineapple, sugar, water, lime juice and spices in a saucepan over medium heat. Bring to a gentle simmer, stirring frequently until all the sugar is completely dissolved. Remove from the heat and let the mixture steep for 30 minutes to an hour. Strain through a fine-mesh sieve or cheesecloth into a sterilized glass jar. Let cool, then cover and store in the refrigerator (good for up to 2 weeks).