Bartender's best: How to make a Caribbean dram sour

Who: Gabriel Orta

Where: The Broken Shaker, 2727 Indian Creek Drive, Miami Beach

What it is: A tropical-rum-based cocktail garnished with mint leaves and a wild-orchid blossom.

Grow a pear: Orta co-owns the Broken Shaker with Elad Zvi. The two started out as cocktail-consulting firm Bar Lab, and together they introduced South Florida to the national mixology scene. After opening as a pop-up bar in early 2011, the Broken Shaker shacked up permanently at the Freehand Hotel, where Orta and Zvi cultivate herbs and flowers for their crafty cocktails. Orta says using homegrown ingredients is important to him, because "it's how [I live] life." When the Broken Shaker opens a kitchen later this month, Orta says as many ingredients as possible will come from local farmers.


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What he says: "We grow the wild orchids here, the mint, the allspice for the allspice syrup." Orta says he doesn't grow his own ingredients because it's the trend in food and drink now, but because it's what he and Zvi like to do. Watch an interview with him at SouthFlorida.com/BarLab.

Maria Murriel, @mariamurriel

RECIPE: Caribbean dram sour

2 ounces Atlantico Rum
1 ounce sour sop puree
3/4 ounce lime juice
1 ounce allspice syrup

Mix ingredients in a tumbler and shake with ice. Strain into a tall glass and top with crushed ice. Drip Peychaud's Bitters over the ice, and garnish with a mint leaf. If available, nestle a wild orchid next to the mint.

Makes one cocktail.