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Bar Tab Enticing Sips For Zuma’s J.P. Calabria, mixology 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 60 A 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. Mandarin Cosmopolitan 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