Born in Mexico City, Miguel Aranda moved to New York City when he was 14 years old. During his high school years, he worked at Patron Restaurant in the city as a dish water. Then Aranda took a job as a bar back in a local nightclub where he fell in love with the craft of mixology.
Meanwhile he attended college and trained to be a cadet in the Police Academy. Aranda then became a police officer for two years, yet he soon realized that he wasn't meant to be a policeman. Aranda then went back to his passion and went to a bartending school while working for Geoffrey Zakarian at Town Restaurant as a bartender. Inspired by the famed European mixologist, Albert Trummar, Aranda learned to approach cocktails from a culinary perspective and develop his own style with a multi-cultural approach.
Today Aranda has his own company, Bar-Chef Group that consults with a number of successful chefs and restaurants including MASA, Daniel, Thor, Wallse, Town and many others to come.
Aranda hopes to travel the world to find the local fresh exotic fruits and exchange ideas with other mixologists, while he works on his first cocktail book.
Please join Miguel Aranda at The Plaza Hotel Bar, located right across from Central Park in Manhattan.
1/2 oz MARIE BRIZARD CURACAO ORANGE
In and out MARIE BRIZARD ANISETTE
1 1/2 oz Sobieski vodka infused with blood orange peel
1/2 oz fresh lemon juice
3/4 oz blood orange juice
Garnish: flame orange peel
Mix all ingredients except Marie Brizard Anisette in a cocktail shaker with ice. Strain into a chilled martini glass coated with Marie Brizard Anisette. Garnish with orange flame peel.
1/2 oz MARIE BRIZARD MANGUE
1 1/2 oz Sobieski vodka
1 barspoon of ginger puree
3/4 oz fresh lemon juice
Garnish: candy ginger
Mix all ingredients in a cocktail shaker with ice. Shake well and pour into a tall glass over fresh ice. Top with club soda. Garnish with candy ginger.
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