Interview with South Florida Rising Star Bartender Gui Jaroschy of Broken Shaker

by Caroline Hatchett
April 2016

Caroline Hatchett: What’s your favorite bartending resource?
Gui Jaroschy:
Imbibe is always relevant and interesting. They do a great job. The PDT Cocktail Book by Jim Meehan is one I always go back to because it has both straightforward classics and fun originals that can both provide inspiration.

CH: What’s your favorite tool?
My Y-peeler attached to a retractable belt loop keychain. I feel naked without it behind the bar.

CH: What’s your favorite cocktail to drink?
The Manhattan is my favorite in its many forms. Just the right amount of boozy and flavorful and comforting. I kind of want one right now!

CH: What’s your favorite cocktail to make?
I like surprising people with interesting juleps and cobblers. There are so many ways you can go with them and so many presentations. I like to mix a cool assertive base spirit with a matching Sherry or Port and fruit or herb. 

CH: What’s the most underrated cocktail ingredient in your opinion?
Orgeat. I make a mean orgeat, and it’s crazy what half of an ounce of it in place of simple syrups does to a drink. Great texture, complex flavor.

CH: What cocktail trend would you most like to see?
I’d love to see low alcohol cocktails, aperitifs, etc. gain some popularity. I love Americanos, Vermouth and sodas, etc., and there are only a very small handful of bars pushing that style.

CH: What city’s cocktail scene would you most like to explore?
Copenhagen. I went to the Reykjavik Bar Summit last year, and the Scandinavian bar culture blew my mind. There’s super cool stuff happening there by some very sharp, very friendly people. I felt like they came from a totally unique perspective that values originality, sensibility, and hospitality. Those are three pretty awesome things to find in a bar.