Adolfo Calderon’s interest in mixology actually began during childhood. Growing up in Guatemala, he and his mother would infuse unique flavors into tea and water—a hobby that he eventually parlayed into a successful career. Now he resides in Chicago and serves as the mixologist and bar manager for a portfolio of restaurants that includes Bull & Bear, Public House and Siena Tavern.
Siena Tavern’s new location in Miami was the inspiration behind his No. 2 cocktail. “It’s our unique twist on the classic vodka gimlet. The flavors are refreshing and give a juxtaposition of sweet and salty mixing the lime with the celery bitters,” he says. “The No. 2 is very light, making it perfect for the south Florida climate.”
Check out the recipe for the No. 2 cocktail below:
NO. 2
2 oz Grey Goose
1 oz Fresh lime juice
1 oz Simple syrup
4 Leaves of fresh opal basil
3 Drops celery bitters
Combine the Grey Goose, muddled opal basil, fresh lime juice and simple syrup into a shaker. Shake and serve over fresh ice in an old fashioned glass. Garnish with fresh opal basil and top with 3 drops of celery bitters.
