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For Zuma’s J.P.
isn’t just a job — it’s
a passion that helps
all of the patrons
who visit his bar
have a good, tasty
time day and night.
T e x t by Fr an ce sc a Cruz
Ph otos by Chan tal L aw r ie
fter arriving to Miami from London by way of
Brazil, we gather why J.P. Calabria was assigned
the undertaking of Head Of Mixology at Zuma.
Could it be his knowledge and knack for elixirs, or
perhaps it’s his exotic Portuguese accent? Bets are on
both. Located in Epic Hotel, Zuma, brainchild of Chef
Rainer Becker, is an upscale Japanese restaurant on
everyone’s radar, and Calabria is making sure to keep
it that way by serving up libations that are as iconic as
the venue. Now that he’s calling Miami home, he admits
that he’s really enjoying mixing up the tropical and
refreshing quenchers patrons demand. He says his secret
weapon is Zuma’s take on the classic Cosmopolitan. He
claims the Mandarin Cosmo he’s concocted can’t be
missed: “It’s very Miami,” he says. “I make it with fresh
lemon, mandarin juice and mandarin puree.” Next on
the horizon for J.P. and Zuma is developing a molecular
menu and incorporating dry-ice to cocktails, along with
creating more things in-house like specialty vermouths
and syrups. “Miami will be the first spot in the Zuma
family to take part in this new venture,” he says…and you
can rest assured Calabria will be at the helm of it all with
a Mandarin Cosmo firmly nestled in hand.
1.5 oz Ketel One Citroen
.5 oz Cointreau
1 oz Mandarin Puree
.5 oz Fresh Lemon Juice
1 oz Cranberry Juice
Splash of Orange Bitters