Meet Your Mixologist: Jack Araque of Edge, Steak & Bar

By Tracy Block

Another cocktail that’s been raising eyebrows with its untraditional recipe is the BBQ Collins, a bourbon sour potion with barbeque bitters and egg white, topped with amber ale and rimmed with the house barbeque spice rub.

At 41, Jack Araque is already a veteran in the mixology game, which is why his new outpost at Edge, Steak & Bar, in the Four Seasons, is a welcomed treat for booming Brickell’s seasoned imbibers. The Venezuela native has only lived in Miami for the past decade or so, but it doesn’t surprise us that he’s been experimenting with liquor since he was young.

Most of his mixology techniques are attributed to his homeland culture and the fact that he was able to creep behind the bar and whet his whistle as a teen. “I’d say Venezuela influenced my mixing habits, because I experimented at such a young age,” Araque admits.

Today at Edge, Araque’s cocktail menu is composed mainly of bourbon and rum-themed mixtures, heavy on the tropical and peppered with spicy notes. And, being attached to a prestigious property like Four Seasons means Araque is all business when he slides behind the square bar top.

A visit to Araque’s bar reveals a group of locals, who either know exactly what they want, or trust in Araque’s acquired skills and wisdom to shake up something original and creative. And, though Araque is hard and focused at work, he enjoys the process behind every glass he fills. You can see the fire behind his eyes.

The most unique part about Edge’s cocktail menu is the list of “mocktails,” which gives new meaning and creativity to the popular Shirley Temple of virgin daiquiri. Mocktails are an offering of concoctions, minus the buzz. But, they’re a great addition for patrons who don’t drink alcohol, or might just want to experience a master mixologist’s craft while actually remembering the impact. For instance, non-drinking drinkers can taste the Pink Shampagne, a bubbly and tangy blend of sparkling apple cider, maraschino, cranberry juice and soda water.

But, for those who like an inventive drink along with a prime steak, Araque’s certainly got you covered. His list of 10 specialty cocktails range from a Pisco Sour with a twist of bitters to a syrupy Hibiscus Mojito. But, it’s the Don’t Ask Don’t Tell Araque names as Edge Bar’s biggest hit. And, we’re here to tell you the cocktail’s appeal goes far beyond its quizzical moniker. What’s not to like about Ciroc Raspberry Vodka, Crème de Casis, fresh mixed berries and sparkling wine? Another cocktail that’s been raising eyebrows with its untraditional recipe is the BBQ Collins, a bourbon sour potion with barbeque bitters and egg white, topped with amber ale and rimmed with the house barbeque spice rub.

Araque enjoys his outpost at a modern steakhouse and bar, because Edge represents the current state of Miami’s culinary scene – quality ingredients and inventive cocktails. And, he knows there’s a place for him. “In a growing gastronomic market like Miami, we need to have all-around professionals in the culinary arts,” Araque says. So the next time you’re around the Brickell part of town, drop by for one of Araque’s delicious fixes, He promises it will be “shaken, straight up with a smile.”

Image by Tracy Block

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