Photo by Anthony Nader @52chefs
A fixture in Miami’s bar scene for more than 15 years, Juliette Saputo has left her mark on beloved spots such as Gramps, Sweet Liberty and Jolene Sound Room. She’s now working as a bar manager at the Freehand Hotel in Miami Beach, known for the award-winning cocktail program at its bar, Broken Shaker. Saputo took a brief pause from pouring drinks to reflect on the wisdom she’s picked up along the way.
Q&A
You’ve worked at some of Miami’s most iconic bars. What’s one lesson that’s stuck with you?
One of the most important lessons I’ve learned over the years is that everyone has something to teach. Whether it’s a veteran with decades of experience, a bartender on their first day or a guest on the other side of the counter, there’s always something you can take from every interaction. Staying curious, humble and open-minded has made me better behind the bar.
What’s one major trend that’s changed the game — and one you secretly miss?
The industry is constantly evolving, and it feels like every time you blink, there’s a new trend. The last decade, with social media becoming such a huge factor, has been particularly significant, in both positive and not-so-positive ways. Guests are so much more educated now and far more conscious about what they are putting into their bodies. Gone are the days of sweetened artificial lime juice and mixers from a dirty soda gun. That awareness has given way to more creativity and opened a door for artisanal niche brands, because people are more open-minded and curious. However, it’s also brought a wave of ego. Everyone is chasing a list, an award or trying to go viral. I miss the beautiful chaos that was — when people went to the bar to unwind and connect, not to analyze.
What’s the cocktail on your menu right now that best captures “Miami in a glass”?
Vamos a la Playa. It’s like a super-Miami spritz made with hyperlocal ingredients: housemade Florida citrus cordial with orange, lemon and grapefruit; rosemary from our secret garden; Munyon’s Paw-Paw (a really cool aperitif made in Miami); and bubbles. This cocktail tastes like sunshine and just makes you want to chill by the ocean.
You’ve got a reputation for creating a fun, welcoming atmosphere. What’s one little thing you do that makes guests feel special?
The bar is my home, and when you come to visit, I want you to feel like it’s your home too. Sometimes it’s as simple as a welcoming smile and a stiff drink; other times it’s remembering your name, your drink order or your cat’s name from that story you told me last week. Personalizing service is the key to making guests feel welcome and special.
What’s one ingredient or technique you’re loving right now — and why does it excite you?
I’m really loving what is happening in the nonalcoholic (NA) and low-ABV spaces right now. There are so many interesting NA spirits on the market today, and bartenders are doing cool things with them. It’s awesome to see the same care and creativity going into spiritless cocktails as in regular cocktails. I’m so glad to see us graduating from mixing two juices and calling it a mocktail.
Music clearly plays a big part in your bar experience. What’s on the playlist when you want to set the perfect mood?
I try to read the room as best I can and pay close attention to the guests and what kind of night they are having. That might mean familiar classic rock tunes for the regulars at happy hour, pop/Top 40 sing-alongs for the bachelorette party on Saturday evening, high-energy reggaeton bangers for the people who just want to dance on a Thursday night — maybe even a little metal on the rainy weeknight while we all sit inside and wait out the storm.
Photo by Juliette Saputo
Pink Palms
INGREDIENTS
• 1 ½ oz. vodka
• ¾ oz. cucumber juice
• ½ oz. lime juice
• ½ oz. hibiscus syrup
• ginger beer, to top
• mint bouquet and preserved hibiscus flower, for garnish
DIRECTIONS
Add the vodka, cucumber juice, lime juice and hibiscus syrup to a shaker filled with ice. Shake until well chilled. Pour into a glass with ice and top with ginger beer. Garnish with a mint bouquet and a preserved hibiscus flower.