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Bar Tab
VINTAGE POURS
Long recognizable
parked behind the
stick of a number
of notable, nay,
notorious Miami
hotspots, if you
haven’t met JC
Sanhueza of
RedBar Brickell,
Lutum and El Grito,
you haven’t been
drinking enough.
T E X T BY RYAN JAR R ELL
138 O
f Uruguayan and Chilean descent, and born in New Jersey,
it was a 4-year-old JC Sanhueza who was offered what most
of us consider the opportunity of a lifetime: To leave the
frigid northeast and enjoy life in the colorful confines of a then-
emerging Miami Beach. Sanhueza’s reaction couldn’t have been better.
“I grabbed my plastic shovel and pail and said ‘Take me to the big
sandbox!’” Armed with the can-do attitude and sense of humor this
anecdote suggests, Sanhueza’s life’s work has been liaising tourists and
locals alike through some of the most convivial nights of their lives.
Now seen often behind the bar of chicly creative RedBar Brickell and
up-and-coming Miami Beach hotspots Lutum and El Grito, Sanhueza
has a unique perspective as to what attracts people to our metropolis.
“This city never stays still,” he says. “I first tended bar at the The Last
Supper, and Miami has come a long way since then. There’s always
new restaurants, bars, clubs and shopping meccas being built so there’s
always something new and exciting going on.” A mixological maestro
appreciative of the classics, Sanhueza’s favorite new trend is anything
but. “I love the way the classic cocktails have come back in the last few
years,” he says. “The first 10 years that I tended bar, you would rarely
get someone who ordered an Old Fashioned or a Negroni…in many
ways, the mixology world has begun to follow in the footsteps of the
culinary world. Nowadays, you’re only really held back by the barriers
of your own creativity.”
“Honey In Rhe
Bushes” 1.5 oz Bulleit Bourbon
3 dashes Rubinette Apple Lemon
Thyme Bitters
.25 oz Aperol
.5 oz Mandarine Napoleon
1 oz. Honey Syrup
1 oz Lemon Juice
1 Egg White
Garnish with slapped Rosemary
& Lemon Twist.