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Bar Tab BARTOP SPECIAL An established mixologist who’s devoted his life to top-notch Magic City service, Toro Toro’s Adam Beech gives us the skinny on life behind one of Miami’s most brilliant bartops. T E X T BY RYAN JAR R ELL PH OTOS BY EDWAR D LE AL 122 A Kendall-raised essential in our increasingly diverse bar scene, one needn’t taste one of Adam Beech’s professionally poured craft cocktails to know that he’s a pro behind the stick. From his easygoing smile to his deft touch with bottles and mixers, Beech commands an effortless control at his station, an effect that’s only enhanced by his recommendation and preparation of Toro Toro’s extensive menu of cocktails, beers and wines. Originally setting out to be a chef (he has supervised the stovetop of such reputable Miami restaurants as Chef Cindy Hutson’s Ortonique) Beech is part of an increasing tradition of culinarians trading in their chef’s whites for a life behind the bar, finding the experience profitable in every sense of the word. “Cooking professionally robbed me of that love of cooking at home,” he says. One of the premiere members of the team at Brickell’s Batch Gastropub, Beech only began working at this InterContinental Miami restaurant a little over a year ago, a period of time which belies the effect he’s had on the institution. So invested as he is in ensuring the happiness of his clientele, what does this libation-pourer do to relax after a long day? “I have a 3-year-old son and a fiance,” he says. “When I’m at home, there’s no bar life. It’s all about being Dad once I walk in the door.” Mi Dianita 1 oz. Flame Roasted Poblano Syrup .5 oz Cucumber Water 2 oz Avion Silver Tequila .5 oz Lime Juice 1 oz Ginger Beer Mint