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Bar Tab Miami’s Manhattan F The Intercontinental Miami has long been a popular spot to drop by to unwind after a hectic day at the office. Now there’s another reason to visit: The bar at Toro Toro, the new Pan Latin restaurant featuring vivacious bartender Joey Scorza. T e x t by San dy Lin dse y Ph otos by Chan tal L aw r ie 116 ood and beverage has always been in Joey Scorza’s blood. She started out “old school” as a server learning about cocktails and working with great bartenders along the way. “It was something I always enjoyed,” she says. “I’m going on 28 years with the Intercontinental Miami and it’s been quite the ride! What I’ve learned is that you have to continuously re-invent yourself and always be humble and keep yourself open to new ideas.” One of those new ideas is The Crown Jewel. “I came up with the name when I first looked at the bottle,” she says. “The ingredients were a combination that I thought would work. It’s a wonderful take on a classic Manhattan.” When not working, Joey is learning to play golf. “It fascinates me,” she says. “When I go to the driving range I’m in my element because I realize everyone looks as bad as I do.” Joey has other specialty cocktails made with Tequila, Rum, Cachaça, Picsco, fruits, herbs and vegetables. But she doesn’t take all the credit. “I’m working with my Bar Manager Matt Phillips and he’s quite talented and very innovative and I must say I’m learning quite a bit from him,” she says. “I nicknamed us ‘Rocky & Bullwinkle’ since he’s quite tall and I’m not. Our creative collaborations keeps me energized and fresh.” The Crown Jewel 1.5 oz Crown Royal 1 oz Pomegranate Liqueur 1 oz Agave Nectar 1 oz Lime Juice 5 Mint Leaves 2 Blackberries 3 dashes Orange Bitters