S2 E37 Teddy Collins

Teddy Collins, beverage director at Miami’s Habibi and Kiki on the River, joins Bob Cutler to talk about his journey from barback to cocktail curator. He reveals his signature builds, including the Moroccan Margarita and a jasmine daiquiri served in a Moroccan bowl on a flying carpet coaster, and emphasizes a love of balanced builds, unique vessels, and immersive guest experiences. Teddy’s cocktails are driven by cultural storytelling, seasonal flavor, and hospitality know-how—with the Miami sunshine and international vibes front and center.

Key Topics

• Cocktail Builds with a Story – From jasmine daiquiris to fat-washed bourbons, Teddy crafts drinks that reflect memory, place, and flavor.

• Visual and Aromatic Engagement – Vessels matter: Moroccan bowls, fish glasses, and flying carpet coasters turn drinks into moments.

• The Mentor Mindset – Teddy’s focus on balance, teaching foundational technique, and passing along passion to new bartenders fuels Miami’s cocktail culture.

[06:00] Teddy shares his backstory—from Rhode Island to South Beach nightlife—and how working his way up from a barback shaped his perspective on service and showmanship.

[09:00] The Moroccan Margarita tops the list at Habibi, with other cocktails reflecting local and global influences, including pistachio orgeat and jasmine daiquiris.

[13:00] Teddy’s builds follow a 2-¾-¾ citrus-sugar-spirit balance; he emphasizes adapting ratios based on spirit profiles and liqueur sweetness.

[15:00] Miami’s spring flavors feature fresh herbs, tropical fruits, and collaborations with chefs, allowing the bar menu to evolve with culinary inspiration.

[26:00] His ultimate goal: make each drink a story, elevate the guest experience, and pass on knowledge to the next generation of bartenders.