IN THE SPIRIT FEATURING: Gio Gutierrez, Brand Ambassador for Havana Club

TELL US A LITTLE ABOUT YOURSELF:

Cuban Bred and Miami Based Food Curator, Content Creator & Spirited Storyteller

 

CAN YOU TELL US ABOUT YOUR MOST RECENT PROJECTS?

Launched an immersive theater experience called AMPARO that was supposed to last 2 months and it has now been 6 months running and counting! It is a theatrical journey in Downtown Miami that takes you by the hand straight into the heart of one family’s fight for love, country, legacy and the truth behind the real Havana Club rum.

 

WHAT IS YOUR FAVORITE RECIPE YOU HAVE COME UP WITH USING AN ACC PRODUCT? WHAT WAS THE INSPIRATION BEHIND IT? 

¾ oz The Salted Espresso Martini Mixer, ¾ oz Martini Rossi Sweet Vermouth and 2 oz Havana Club Añejo Classico stirred and served over a big ice cube and garnished with an expressed lemon peel is A M A Z I N G!

 

WHEN YOU ARE COMING UP WITH NEW DISHES OR DRINKS, DO YOU HAVE A SOURCE(S) FOR INSPIRATION?

I make drinks my own with personal notes/references. For example, right now, I'm playing with a violet cocktail (think Aviation) but morphed from a Rum Alexander and I'm naming it after a purple perfume brand all Cuban families douse their babies in :-)

 

WHAT IS YOUR FAVORITE RESTAURANT OR BAR, WHAT DAY OF THE WEEK DO YOU RECOMMEND IT, AND WHAT KIND OF EXPERIENCE CAN A VISITOR EXPECT?

Right now it is Ember in the Design District by Brad Kilgore. He's going to be our first James Beard Award-winning chef (just my instincts). From decor, the service to food through cocktails... the place is incredible. A must when visiting Miami.

 

WHAT INFO ABOUT COCKTAILS DO MOST PEOPLE MAKING DRINKS AT HOME NOT KNOW THAT WOULD BE HELPFUL TO THEM?

Experiment at home by just trying ingredients separately on a drink you love and then try swapping out one ingredient at a time with something different. An amaro instead of vermouth, replace lime for sour orange, etc... and have been creating! Don't be scared.

 

FAVORITE ACC FLAVOR?

Salted Espresso Martini

 

WHAT TRENDS (EITHER LOCAL OR INDUSTRYWIDE) ARE YOU NOTICING TAKING SHAPE AND HOW? 

Coffee in cocktails, LOW ABV drinks as well as global ingredients such as Pandan are seeing all over bars in the U.S.

 

ANYTHING ELSE YOU WOULD LIKE TO SHARE? 

I have a bunch of other recipes at Drizly.com  and you can use promo code "AMPARO" and save $5 off your first order :)