Ruben Rolon is the head bartender at Two Star L’Atelier de Joël Robuchon Miami and One Star Le Jardinier Miami and the 2022 Florida Exceptional Cocktails Award winner—part of the inaugural MICHELIN Guide Miami, Orlando and Tampa Star Revelation. Rolon draws inspiration from and utilizes seasonal ingredients and has a zero-waste policy at the bar: everything gets used—seeds, juice, and peels. To celebrate his cocktails award and The MICHELIN Guide Miami, Orlando and Tampa launch, we chatted with Rolon about drinks for Florida weather, bitter cocktails, and pizza and negronis.
What are you drinking these days? Clarified milk punch is a must in the summertime. And since we really only have one season in Florida, it's a must all year long.
What's your favorite non-alcoholic drink? I love an iced matcha latte with oat milk.
How has your taste in cocktails changed over time? I find myself craving more and more bitter cocktails now, like bitter aperitifs with seltzer water.
What’s the biggest misconception about mixology, or cocktails in general, that you’d like to dispel? I think people often confuse good marketing with a great product. There are many spirits (that are amazing) with excellent marketing behind them, but many lesser-known brands are also incredibly delicious, perhaps even better. People should trust their palate and not be afraid to try smaller, local producers.
What’s your ideal meal and pairing? While I can think of a thousand ideal meal and drink pairings, I have to say my number one is a hot pizza and an ice cold negroni.
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Right and hero image: Ruben Rolon, head bartender of L’Atelier de Joël Robuchon Miami and Le Jardinier Miami
© The Bastion Collection