WITH TWO EXCITING EVENTS AT THE SOUTH BEACH WINE & FOOD FESTIVAL, GIO GUTIERREZ IS READY TO SERVE UP AN UNFORGETTABLE EXPERIENCE. HERE, THE HAVANA CLUB AMBASSADOR SPILLS ON MIXOLOGY, MIAMI CULTURE, AND WHAT MAKES A GREAT COCKTAIL.
A: Last year, we tested the waters with Miami’s first-ever fully Cuban-themed event at SOBEWFF, and it sold out in no time! So, this year, we’re going even bigger. It’s all about Cuban culture, from the best vendors in town to classic cocktails made with BACARDI and Havana Club. We’ll have a daiquiri bar at the entrance (because you can’t have a Cuban party without one), plus live salsa music and plenty of surprises.
A: The Hotel Nacional. It’s an old-school Cuban cocktail that a lot of people don’t know about. Think of it like a daiquiri but with apricot liqueur and pineapple juice—it’s super refreshing and full of history.
A: I wouldn’t call it a crime against rum, but the real daiquiri—the Cuban way—is always hand-shaken. Fresh lime juice, good rum, a little sugar, that’s it. That said, there’s a time and place for a frozen daiquiri—preferably on the beach, under the Miami sun, and with good company.
A: I’ll be teaming up with Sanguich Miami, the legends of Cuban sandwiches, to teach people how to make the perfect one at home. We’re talking about crispy bread, juicy pork, melty cheese, the right amount of mustard—it’s an art form. And, of course, we’ll pair it with the perfect Cuban cocktail!
A: Easy. A rum and Coke—but with a twist. I love using Mexican Coke (because of the real cane sugar), an aged rum, and here’s my secret: a little salt on the rim. It’s a game-changer!
A: Recently, I’ve been obsessed with tonka beans. They have this vanilla-meets-anise flavor, and I’ve been infusing them into rum. They were banned in the U.S. for a while, but they add incredible depth to a cocktail.
A: I’d flip it—I’d rather do a roaming cocktail party with some of Miami’s best chefs. Picture this: we start at my house for the first cocktail, hop on scooters to Diego Oka’s place for ceviche and another drink, then stop by Aaron Brooks’ for pizza and another round. It would be a night to remember.
A: They underestimate the importance of ice! Bad ice, not enough ice, or not chilling the glass properly can ruin a drink. Always use fresh, good-quality ice and chill your glass beforehand.
A: Best of the Best is always a highlight—it’s like a high school reunion for the industry. And I love Tacos After Dark because, well, tacos and tequila. What’s not to love?
