Looking back, Ruben Rolon says he never envisioned a career in bartending. Still, his road to mixology was written in the stars. The South American bartender grew up between Argentina and Chile, later moving with his family to Miami when he was eleven. “I was introduced to bartending through my brother, who is an amazing bartender,” he says. “He needed a barback and I needed a job.” Slowly, Rolon fell in love with the history, hospitality, and flavors of the industry. Even as a young child, he remembers sipping on ice-cold Coca Cola’s or mugs of sweet hot chocolate in neighborhood cafes as he waited for his father to finish his business meetings. “I realized that some form of beverage is almost always required when people gather,” he shares. Last year, Rolon moved to Texas after a chance meeting with chef and restaurateur, Brandon Cohanim, who happened into the Miami bar Rolon was managing one day. “He really liked the cocktails and later reached out with an amazing project in Dallas I couldn’t refuse,” he says. Today, he continues to push the envelope through his trailblazing beverages and unwavering dedication to his craft. “I try to get better every day by reading books, seminars, and listening to podcasts, but nothing teaches you more than traveling,” he says. “Flavors won’t come to you, you have to go look for them, so get out and go explore.”
Lychee Parfait
-Hornitos® Plata, Lychee, Yuzu, Yogurt
Koshorita
-Hornitos® Reposado, Bell Pepper Syrup, Passion Fruit, Acid Solution
Paloma
-Hornitos® Añejo, Raspberry, Lime, Agave, Grapefruit Soda, Egg White
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