Photos Courtesy Of World Red Eye
A native of Puerto Rico, Juan Carlos (JC) Santana has worked behind the bar at some of Miami’s most exclusive restaurants, including L’Atelier de Joël Robuchon — the city’s only two-Michelin-starred spot — and its sister restaurant, the one-Michelin-starred Le Jardinier. After a stint in Colorado, he returned to the Magic City, where he now serves as East Coast Director of Beverage for Noble 33, a global hospitality group known for its high-end, experience-driven restaurants. We caught up with Santana — whose accolades include the Michelin Guide’s “Exceptional Cocktails Award” and Wine Spectator’s “Award of Excellence”— for a one-on-one conversation about service, storytelling and the perfect daiquiri.
Q&A
You’ve mastered wine, sake and cocktails — if you had to drink only one for the rest of your life, which would it be?
Lately, I’ve been gravitating toward Garnacha from Empordà in Spain. Anna Espelt is making some absolutely beautiful wines — both white and red.
From Miami to Aspen and back again, what’s been the biggest lesson your travels have taught you about drinks and hospitality?
I’ve learned that while each corner of the world is different and unique, we have far more in common than what separates us. Taking the time to figure out how to change someone’s day from good to great is what makes the difference between mediocre and exceptional.
You’ve created award-winning cocktail programs. What’s one ingredient that instantly elevates a drink?
I’m going to say sherry wine. There are so many styles to choose from, and they each add umami and a touch of acidity. It’s certainly one of my favorite tools in the bag.
If you could share a bottle of wine with any historical figure, who would it be and what would you pour?
Sharing a bottle of champagne or a few Death in the Afternoons (an absinthe and champagne cocktail) with Ernest Hemingway would be a pretty cool experience. The stories that man must have had to tell — and not the published kind — would make for one hell of a memory.
What’s one classic cocktail that’s due for a comeback and one that should stay in the past?
A classic cocktail I would love to see get the shine it deserves is El Periodista. Long associated with Hemingway, it’s an apricot daiquiri from Cuba. I wouldn’t write one off completely — what I wish is that we could fix vermouth’s bad reputation. A martini without it is simply vodka or gin shaken with ice and should be called a cold, watered-down vodka or gin.
What’s been your most memorable night behind the bar?
The most memorable nights almost always land on bittersweet occasions. It’s usually when the time for me to move on has come and I am having my last day with my team and regulars. When the team embraces you, pokes fun at you, shares laughs and tears — those are inevitably the nights I look back on with the fondest memories.
If Noble 33’s beverage program had a signature drink that represented its philosophy, what would be in it?
Noble 33 does have a signature drink — the namesake Noble Margarita. I love how it encapsulates our philosophy — a dedication to fresh ingredients, working with producers who honor the land and a commitment to never losing sight of who our guests are.
Noble Margarita
Noble 33’s savory, herbal and spicy take on the classic drink, this cocktail is light and refreshing.
Ingredients:
• 1¾ oz. Gran Centenario Plata Tequila
• ¼ oz. Salers Gentiane Aperitif Liqueur
• ¼ oz. lime juice
• ½ oz. agave syrup
• 1 bar spoon zhoug
• fresh lime wheel and borage flower (for garnish)
Directions:
Pour all ingredients into a shaker. Add ice and shake vigorously. Strain over ice into a rocks glass and garnish.