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Bar Tab CITY SLICKER A Queens transplant invigorating Miami’s Upper Eastside bar scene, The Anderson’s Josh Alperstein found home where he least expected it — 1,000 miles south of where he was born. T E X T BY RYAN JAR R ELL PH OTOS BY EDWAR D LE AL O riginally intent on establishing Lincoln Road’s first Nespresso Cafe/Boutique, the person perhaps most surprised with Josh Alperstein’s storming of the Miami saloon scene is himself. “After working in multiple areas of Miami’s hospitality industry, I really found a home at Broken Shaker,” he says. “I was hired for the Barback/Apprentice position and seized the opportunity to learn from some of the best mixologists in the city. I started bartending a short (but intense) year later.” Now a much-sought after cocktail concoctionist constantly pushing the intoxicant envelope within the cozily retro confines of hit cantina The Anderson, Alperstein has entirely accepted his role as both Miamian and mixology master. “I live for embracing my experiences and my environment,” he says. “These days, The Anderson keeps my schedule pretty full, but when I’m not behind the bar, you can usually catch me skateboarding around South Beach and enjoying the beautiful beaches.” Never one to prize pretension over the classics, Alperstein’s “Death Row” drink, the last thing he’d like to grace his lips before an untimely end? “Honestly? A shot of mezcal, a cigarette and a colada will do just fine,” he quips. Mr. Anderson 1.5 oz Wild Turkey Rye .5 oz Ilegal Mezcal .5 oz Cynar 70 Vermouth .5 oz Cardamom-infused Punt E Mes Vermouth 3 dashes Chocolate Mole Bitters 135