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Eastside bar scene,
found home where
he least expected
it — 1,000 miles
south of where he
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.
1.5 oz Wild Turkey Rye
.5 oz Ilegal Mezcal
.5 oz Cynar 70 Vermouth
.5 oz Cardamom-infused
Punt E Mes Vermouth
Chocolate Mole Bitters