Mixology enthusiast Sheldon Jacobson started crafting cocktails in college but made the conscious decision to steer clear of the restaurant industry altogether.

“I studied business management with an emphasis on hospitality and food service,” he says. “I kept bartending as a hobby so I could enjoy it rather than get so immersed as to burn out.”

Sheldon works full time in medical sales by day. After hours, he likes to explore unique ingredients, “chase” distinct flavors and share ideas with other craft beverage devotees. 

“It’s not about getting drunk, but rather sharing experiences and conversations about the true art of mixology,” he says.    

Sheldon’s cultivated crowd is treated to a home bar atmosphere that could be featured in a mid-century Florida decor magazine. The room, mostly curated by his wife, Katie, is designed with an eclectic array of Tiki and Americana tchotchkes, trinkets and collectible antique bar glasses. This “fun” room serves as an oasis for social gatherings where drinks and food are always on the menu.

“We like hosting bottle shares with friends and charcuterie is our foundation for snacks because it has a variety of ingredients and components,” Sheldon says. “If somebody brings a unique meat, cheese or fruit, we have an extensive selection of spirits to pair it with.”

He also makes his own syrups and infusions with rare, exotic and in-season ingredients and touts using clean, simple elements to make a drink a delectable success.

“I always keep fresh citrus juices in my fridge,” Sheldon says. “By using fresh ingredients as much as possible you can’t really go wrong.”

Sheldon’s “O.F.T.D. Mint Mule”

Ingredients:

• 1 oz. Planteray OFTD
  (Old Fashioned Traditional Dark)
• 1 oz. Fernet Branca Menta
• 3 oz. Fever Tree ginger beer
• 1/2 oz. fresh lime juice
• 2+2 dashes Angostura Aromatic & chocolate bitters

Garnish:

• 1 lime wheel
• 1 chocolate mint sprig
• candied ginger

Directions:

1. Measure liquid ingredients and pour into a rocks glass or mule mug.
2. Add ice to top and stir until condensation forms on glass.
3. Top with garnishes and serve.

Photos: Nicole Hamel