Sweetwater's Sean Iglehart Makes Us a Ramos Gin Fizz

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

Welcome to the How To series, a periodic segment of photo essays that highlight the dishes and drinks area restaurants do well, who makes them, and how they do it. This week, we're focusing on Sweetwater's Sean Iglehart, who will be getting us drunk on a selection of craft cocktails

"Craft cocktails are for places that have stretches of lousy weather," said Chris, my friend visiting from up north. "Brown liquor is for cold and rainy nights." His is one theory why craft cocktails are slower to arrive in sunny South Florida. 

​While tiki rum drinks are an area mainstay, cocktails with artisan booze aren't an easy find. Those craving an Aviation or an amaro-based cocktail might find themselves making the trip to the mecca outside of Miami: Sweetwater Bar and Grill.

Inside, the bar is brooding, framed by exposed brick, hardwood floors, and low light. Behind the bar, you're likely find bar man Sean Iglehart.

"I look to Florida as the sixth borough of New York," he said. "People come here from places that have well-established cocktail programs. Why don't they demand a better cocktail?"

Of all the spirits at his bar, he talks up gin. "There's so much more on the palate than vodka," he says. "I like a lighter spirit with botanicals." He cites the range of gin, from Hendrick's cucumber and lemon and Bols Genever for smoke and peat. "It's a fun spirit to work with."

Below, Iglehart makes us our first cocktail of the week.

Sloe gin -- made from blackthorn berries -- has become a darling of the craft cocktail movement. Prior to 2008, the real stuff wasn't readily available outside of the U.K. "Sloe gin, to the English, is a little bit like limoncello is to the Italians. In the countryside, everyone makes their own," wrote Jason Wilson, author of Boozehound.
​A Sloe Gin Fizz is relatively simple: Plymouth sloe gin, lemon, simple syrup, club soda, and garnish served in a highball glass with ice. Iglehart adds Plymouth gin, heavy cream, and egg whites, transforming the basics to a double-gin Ramos Fizz.
The Ramos Gin Fizz
See the rest of the slide show here.

New Times on Facebook | Clean Plate Charlie on Facebook | Melissa on Facebook | Clean Plate Charlie on Twitter | Melissa McCart on Twitter | E-mail Melissa

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.