PROVIDENCE — The cocktail scene in Providence is currently witnessing a transformative era, largely fueled by a fresh wave of bartenders who approach mixology with the same artistry chefs apply to their dishes. Justin Brody is one such bartender. His journey has taken him from the busy bar culture of Portland, Oregon, to his current position at Juniper in Providence, where he’s determined to create a new bar concept that emphasizes tropical flavors, sustainability, and an extensive rum collection.

After completing his studies at Johnson & Wales University, Brody, alongside his fiancée, initially moved to Seattle in 2016. They later settled in Portland, where Brody became deeply immersed in the local cocktail scene. However, breaking into this competitive environment proved challenging. “[Pre-COVID] it was almost impossible… I finally got a job at Deadshot after being really persistent,” he recalls. His tenacity paid off when he reached out to renowned bartender Jim Meehan, who hired him for the opening of Takibi, marking the beginning of his serious bartending career.

After returning to the East Coast due to a family emergency, he spent two years at The Port of Call in Mystic, Connecticut. Here, he rose to the position of head bartender and fostered enduring relationships with his colleagues. However, he eventually yearned to open his own establishment, prompting his move to Providence.

Brody recently achieved recognition by winning a cocktail competition at the inaugural Mystic Cocktail Classic. His winning cocktail, the “Bajan Daydream,” draws inspiration from Barbados’ national dish, incorporating flavors reminiscent of cornmeal and okra. The cocktail is a unique twist on a daiquiri, using aged rum and lemon juice instead of the traditional lime.

An emphasis on sustainability forms the foundation of Brody’s future bar project, where he plans to address kitchen and bar waste creatively. His ambition is to open a venue by 2026, featuring Rhode Island’s largest rum selection and blending various personal interests such as tropical plants, mid-century décor, and vintage music into the bar’s atmosphere.

Despite losing several influential establishments recently, Brody believes Providence is entering an exciting phase with new culinary talent and innovative concepts emerging. He is particularly enthusiastic about the recognition garnered by local bars, including LOMA, and the commitment of young entrepreneurs to invigorate the city’s hospitality landscape.

Bajan Daydream Recipe

• 1 3/4 oz Real McCoy 5 year rum
• 1/2 oz John D Taylor’s Velvet Falernum liqueur
• 1/2 oz Lemon juice
• 3/4 oz Corncob and thyme syrup (recipe below)
• 3 dash tobacco bitters
• Thyme sprig for garnish

Combine all ingredients except the thyme sprig in a mixing tin with ice. Shake well for about 8 seconds. Strain into a chilled coupe glass and garnish with a thyme sprig.

Corncob and Thyme Syrup

• 1000 grams white sugar
• 1000 grams water
• 4 corn cobs
• 5 sprigs of thyme
• 5 grams salt

Combine corn cobs, thyme, salt, and water in a pot, cover, and simmer for 30 minutes. Add sugar, stir until dissolved, and strain to reserve the syrup. Refrigerate for up to two weeks.