A Sophisticated, Spicy Summer Cocktail
from Mixologist Michael Shikany

Michael Shikany created a Summer Ginger Spiked Martini as the signature drink of La Cofradia Restaurant in Coral Gables., Fl. Shikany, who is General Manager of the restaurant, has 14 years experience as Sommelier at the restaurant, responsible for daily operations and wine purchasing.

Prior to joining La Cofradia, Shikany managed top tier restaurants in Miami including: Sushi Samba and Ortanique on the Mile. He received the Wine Spectator Award of Excellence in 2004 and 2005. The Ortanique on the Mile was awarded the 5 Star Diamond Award for Excellence in Service in 2005 by the Academy of Hospitality Sciences while he was the general manager.

Shikany attended the French Culinary Institute in New York, graduating with honors. While attending the Institute, he was a student chef at L’Ecole Restaurant. He attended George Washington University in Washington, D.C., where he obtained his Bachelors in Business Administration in 2001.

He discovered his passion for food when he was just four years old when he made his first meatball with his grandfather. Over the years, he says, it has been a joy to see peoples’ likes and dislikes through cooking for them. Of his Miami clientele, he says, “I think one of the things that is becoming more noticeable is the overall sophistication and palate maturity that is part of the Miami lifestyle.”

Shikany lives in Miami Beach and is writing a cookbook with Carmen Gonzalez, chef of Carmen the Restaurant, for Bacardi.

Summer Ginger Spiked Martini

1 oz. Captain Morgans Spiced Rum
½ oz. Chambord
¼ oz. Lime juice
¼ oz. Triple sec
¼ oz fresh ginger puree

Edited by Patricia D. Sherman

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