Photos Courtesy Of Eatpalmbeach
Claudia Valdez is the Beverage Director for Flavor Builders Hospitality, the force behind some of Palm Beach County’s most popular restaurants, including Stage Kitchen & Bar (with locations in Boca Raton and Palm Beach Gardens) and Ela Curry & Cocktails and Mango Mercado (both in Palm Beach Gardens). With a decade of bartending experience — including stints in high-end seasonal hot spots like the Hamptons, Nantucket and Palm Beach — she’s a true expert behind the bar.
Q&A
You’ve bartended in some pretty swanky places. What’s one lesson from those seasonal gigs you still carry with you?
I learned the basics in Palm Beach, how to fine-tune service in the Hamptons and I learned how to navigate volume and lean into my creative side in Nantucket.
What’s the cocktail that best represents your style?
The Fifth Sense is my current fixation. I love taking something classic and finding a way to make it fit the environment I’m in while still incorporating my personal twist.
What’s your favorite drink to make when you’re off the clock and with people you love?
Taking the risk of sounding basic, but I love making espresso martinis for my family and friends. A good espresso martini truly is a work of art.
What’s a skill or trick you’ve picked up that made you go, “How did I not know this sooner?”
Saline in cocktails. It creates the most beautiful balance. I first tried it in a daiquiri and never went back.
Which cocktail on your current menu would you recommend for a fun family celebration — and what makes it a crowd-pleaser?
Mango Mercado showcases the mango in a lemonade that’s great for the kiddos, or family members who don’t consume alcohol. At Ela Curry & Cocktails, I made a dill-infused gin and green mango highball — perfect for the hot weather! I call it our patio pounder.
What’s one piece of advice you’d give to someone just starting behind the bar?
Be curious. Never stop learning. Never get complacent. Always use a jigger.
Who, living or not, would you want to make a drink for? (Bonus question: What drink would you prepare?)
I would make a Corpse Reviver No. 2 for Harry Craddock, the legendary Savoy Hotel bartender, as a thank you for awakening not only my love for gin but my love for cocktails.
The Fifth Sense
Ingredients:
• 2 oz. miso butter–washed whisky (see below)
• ½ oz. jaggery syrup (see below)
To Prepare The Miso Butter–Washed Whisky:
• 6 oz. unsalted butter
• 1 oz. white miso paste
• 1 bottle (750 ml) Shibui Grain Select whisky
In a saucepan over low heat, melt the butter and the miso paste together, stirring until fully incorporated. Pour the mixture into a large container and add the whisky. Stir gently to combine. Let the infusion sit at room temperature for 1 hour. Transfer the mixture to the freezer and let it rest overnight. The next day, remove the solidified butter layer and strain the whisky through a coffee filter to remove any remaining particles. Store the infused whisky in a clean bottle or jar.
To Prepare The Jaggery Syrup:
Equal parts jaggery (a type of unrefined cane sugar) and water
In a small saucepan, combine jaggery and water in a 1:1 ratio. Heat gently, stirring until the jaggery is fully dissolved. Let cool and store in a sealed container in the refrigerator for up to 2 weeks.
Directions:
Add the miso butter–washed whisky and jaggery syrup to a mixing glass filled with ice. Stir until well chilled and diluted. Strain into a chilled old-fashioned glass over a large ice cube.