GETAWAYS • Palm Beach
Here now, to mark the start of the season, FOUND’s roundup of the best Palm Beach (Island) bartenders:
→ After Ta-Boo restaurant on Worth Ave. shuttered, bartender and island legend Bobby Ruthier (above) was quickly picked up by Swifty’s at the Colony Hotel, where he works the inside bar, off the pool. The affable bartender quickly delivers your drink while dishing the latest scoop on Island shenanigans.
→ Ben Wood is the bar manager at Le Bilboquet. His signature cocktail is the Libation 21, featuring Italicus, lemon oil, and sparkling wine, garnished with an edible orchid. Emphasizing classic cocktail techniques, Wood is a book reader. Bring him some good fiction; he’ll never forget your favored cocktail.
→ Natasha Smitran is always on her game at Florie’s Bar in the Four Seasons Hotel on South Beach Blvd. Without delay, she serves up her cocktails with the right ingredients and the perfect temperature, shaking them precisely as you want. And if you want a straight answer about anything, count on Natasha.
→ Ashley Atteberry at the high-end sushi hotspot Imoto is known for her South Florida tropical charm. She knows her customers well and is trustworthy enough that I let her order food and drink for me. It always turns out better than being left to my own impulses.
→ Look for mixologist Jenna Crum at the new Palm House hotel, which opens later this month. Previously at the Four Seasons, she was part of the Palm Bar opening team. Islanders have been waiting anxiously (17 years!) for the storied hotel's reopening. The bar greets guests as they enter, capturing the island's philosophy of booze, sun, food, and fun.
→ If you're hosting a private party and want to hire a bartender for the night, look no further than Jente “Goose” Gees, who was once with La Goulue. He recently won the Gentleman Jack Daniels Whiskey Sour Classic. Brown cocktails are his specialty.
Three tips for these bartending gems: If it requires a blender, they’re out of that cocktail; never chat them up when they begin their shifts; and tip them like you mean it. –Brad Inman