Radio Bar's Teddy Collins tells us how he achieves "Miami in a glass."
Teddy Collins, general manager at Radio Bar South Beach, is a fixture on the Miami mixology scene not only for his consistency in creating instant cocktail classics—like his spicy The Heat is On—but also for his teaching skills at Radio Bar’s monthly mixology classes, which are open to the public. Here, he schools us on a cocktail inspired by the Miami heat:
The Heat is On
Avion Reposado tequila Mango-infused black peppercorn and jalapeño reduction Luxardo maraschino Angostura bitters 1 cucumber slice 2 sliced jalapeños Salt, sugar, black peppercorn, and chili for rim
Collins combines the tequila, mango-infused black peppercorn and jalapeño reduction, maraschino, and bitters. Before pouring into a glass, he coats the rim with a mixture of salt, sugar, black peppercorn, and chili. His garnish inclues a cucumber slice to chill the palate midway through the cocktail as well as two sliced jalapeños.
His inspiration? Tropical fruits and incorporating some heat with crushed black peppercorn and jalapeño creates Miami in a glass. You will taste the refreshing fruit flavor of mango followed by a smack of spice and heat, like walking on Miami streets in the summertime.
Spirit of choice: Using Avion Reposado is important in this cocktail because bold flavors like mango and jalapeño must have a bold spirit.
Drink with: Mexican food. I prefer something along the lines of a shrimp taco.
Radio Bar, 814 First St., Miami Beach, 305-397-8382