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you put all the
love together to
create a unique
new flavor to help
you sip all your
T E X T BY SAN DY LIN DSE Y
PH OTOS BY EDWAR D LE AL
M ost of us will agree that a great drink spices up the day, and no
one embodies that concept better than Clint Graham, who always
knew bartending would be his life’s profession. His best days at
InterContinental’s Bluewater Pool Bar are when all his favorite customers
are there and he can spend time talking to each and every one of them.
“I have some regulars who will stay all day having drinks and telling me
stories,” he says. “I’m like a doctor or a psychologist, except they prescribe
medicine and I prescribe drinks!”
Graham started as a barback in 2006 and became a bartender in 2009.
During his early years, he worked private events and banquets at Toro
Toro before moving on to Bluewater upstairs. “My team is amazing, this
hotel is like family to me,” he says. “The hotel welcomes different guests
from different parts of the world on any given day which makes my job
even more enjoyable as I get to constantly learn new things and meet new
people.” And, he says, there’s never a dull day at Bluewater. “One of my frequent
patrons proposed to his fiancé at the bar, and believe it or not, she said
no,” Graham shares. “After the guy drowned his disappointment, he ended
up leaving with another girl that was sitting at the bar — everything
turned out for the best!”; ICMiamiHotel.com/Dine/Bluewater.
Jalapeño 2 oz. Rum
1 oz. Anise
3 oz. Pineapple Juice
2 oz. Fresh Orange Juice
1 oz. Blue Curaçao