Photos courtesy of DC Pie Co./Dom’s
Julian Arocha took an unlikely route to the bar. Born and raised in Barranquilla, Colombia, he studied engineering in college before discovering that making cocktails tapped into the creative side he’d previously explored through music and writing. After honing his craft at several Miami bars, he now serves as bar manager at Brickell pizza spot DC Pie Co., where he brings together the skills he’s picked up and the values his family instilled in him — namely, treating guests as if he were welcoming them into his home. We pulled up a seat to learn more about the man behind the drinks.
Q&A
You started out studying engineering. What surprised you most about ending up behind a bar?
Honestly, it was a matter of chance. After moving to Miami, I found myself working behind a bar and was surprised by how much bartending had in common with engineering: structure, precision, logic, problem-solving and attention to detail. But behind the bar, I could also interact with people and use a level of creativity that I never found in engineering. That combination made me fall in love with the industry.
What flavor instantly transports you back to Barranquilla, where you grew up?
So many do. Honey and cinnamon remind me of my grandfather. Almost every afternoon, he would have a cinnamon roll and cover it with honey. Coffee takes me back to mornings at home with my dad, and mango reminds me of the tree we had outside our house. And then there’s corozo, a fruit that is especially popular on Colombia’s Caribbean coast. Fresh corozo juice reminds me of visiting my grandmother.
Music, writing, cocktails — which creative outlet comes most naturally to you?
Definitely cocktails. Music and writing are still important to me, but creating drinks has become the most natural way for me to express my creativity.
What’s one Colombian ingredient you love working into a drink?
Guava. I love the flavor, but it’s also incredibly versatile. Its tropical sweetness, acidity and aroma give a cocktail personality without overpowering the rest of the drink.
What song do you want to hear when you’re in your element?
Lately, “Baiana – Club Remix.” The rhythm, samba influence and Afro-house vibe put me completely in my zone.
What’s one ingredient you think can rescue an otherwise boring cocktail?
Saline solution. Just a few drops can lift every flavor in the glass.
If you could share a cocktail with anyone — past or present — who would it be, and what would you pour?
My family in Colombia. They know that I work behind bars now, but they haven’t experienced that side of me. I’d love to sit down with them, make espresso martinis or a few curated cocktails and share what I’ve learned.
The Anthesis
INGREDIENTS
• 1 ½ oz. vodka infused with butterfly pea tea and vanilla*
• ¾ oz. lychee syrup
• ¾ oz. fresh lime juice
• ¼ oz. St-Germain
• 2 dashes rose water
• 6 drops saline solution
• 1 egg white
• 1 marigold flower and a few dried butterfly pea flowers, for garnish
DIRECTIONS
Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Strain out the ice, then dry shake until a foam develops. Fine strain into a chilled rocks glass over one large ice cube. Garnish with a marigold flower and dried butterfly pea flowers.
*Vodka Infused With Butterfly Pea Tea And Vanilla
INGREDIENTS
• 1 liter vodka
• About 40 dried butterfly pea flowers
• 1 vanilla bean
DIRECTIONS
Split vanilla bean lengthwise. Combine with vodka and butterfly pea flowers in a sealed container and infuse for at least 24 hours. Fine strain to remove flowers, return vanilla bean to vodka and store sealed until ready to use.