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After five years, popular Boynton Beach cocktail bar expanding
Monday, 01 February 2016 22:28

Updated: 10:16 a.m. Saturday, Jan. 30, 2016 | Posted: 4:00 p.m. Saturday, Jan. 30, 2016
By Alexandra Seltzer - Palm Beach Post Staff Writer

BOYNTON BEACH —
Location. Location. Location.
For Sean Iglehart it wasn’t just a cliche and it’s what he remembers others telling him nearly five years ago when he and Clint Reed opened up a cocktail bar with a kitchen in a plaza in Boynton Beach.
Fast forward past the drinks-gone-wrong and the growing pains, and Iglehart and Reed have made their spot into Sweetwater, a destination.
Customers come from all over South Florida with two-hour waits at times.
And now it’s finally time for expansion, Iglehart figures.
Enter Saxon, an “old world” style cocktail bar that will be next to Sweetwater.
“In my mind, in my heart I knew that yeah location always helps with the restaurant scene but if you create a high-quality product and provide family-style service for people I think they will come. And it turns out they did,” Iglehart said.
Saxon is expected to open in mid February. It will be a quiet opening, and Iglehart plans to open the doors to the public only Thursdays, Fridays and Saturdays.
Sweetwater is in Las Ventanas, at Federal Highway and Woolbright Road. It’s not your typical bar location. It’s in a shopping center with a sub shop, a nail salon and a UPS store, and is across from a Wendy’s and a Publix. The space is cozy and dark, and it’s a place where customers sit at the bar and strike up a conversation.
It’s also a place where customers are encouraged to drink something different than the vodka with soda or a Coors light. They offer drinks such as Death & Taxes which includes gin and St. Germain liqueur, and Spanish Inquisition which has a mix of ingredients including tequila and red pepper flakes.
Sometimes, customers end up leaving their drink choice up to the bartender, which Iglehart said he and his staff have worked hard to reach.
“People come after a hard day of work or a week or whatever problems they have and they just want to drink and have fun and forget… at this point people just come in (and say) ‘make me something.’ We have that trust now,” he said.
Sweetwater serves about 84,000 cocktails per year, about half of what the Employees Only bar in the west village of New York City serves. Iglehart expects that number to grow about 25 to 30 percent with the expansion.
There will be an archway between the two spaces where customers will be able to walk. Each space will have a bar, and will share one kitchen.
The new space will also have French, Spanish and Italian wines, a rotation of light and dark beers and drinks will be served in antique glassware.
Iglehart offers this description: “It will be a different drinking experience. It will be another room to a house.”

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