A Midtown Miami hotspot, Salvaje is the first US outpost of an internationally famous Japanese Fusion import, with restaurants in Spain, Panama and Colombia. The visual eye candy of the 7th floor rooftop restaurant and bar, located in the Hyde Midtown hotel, doesn’t stop at its eclectic ‘wild’ decor, which includes a pair of golden rhinos.
Salvaje Miami’s Bar Manager, Thomas (Tommy) Thoshino has stocked the bar with extravagant novelty glassware befitting his cocktail menu creations inspired by historically, passion-stirring films.
The “To Bee or not to Bee” cocktail is one such vivacious concoction that easily attracts the cocktail drinker with tropical tasting buds, –like a bee to honey. Fresh Guava juice serves to highlight the Caribbean flavors in Brugal 1888 Rum for a sultry combination full of tropical vibes that are symbolic of Miami’s diverse community.
“It is a beautiful fruity drink, accessible to everyone where presentation also appeals and delights the visual senses.”, states Tommy AKA Thomas Thoshino, Bar Manager at Salvaje Miami.
‘To Bee Or Not To Bee’ by Thomas Thoshino
Cocktail Recipe and Preparation
- 1.5oz Brugal 1888 Rum
- 1oz Guava Juice
- 1oz Coconut Water
- 2 Fresh Raspberries
- 2 Fresh Strawberries
- 0.5oz Mulassano Dry Vermouth
Shake all liquid ingredients and double strain into an eye-catching vessel, as per Salvaje’s glass bee vessel. Garnish with berries.
Salvaje Miami Details
101 NE 34th Street (Hyde Midtown), Miami; miami.salvaje.world ; @salvajemiami
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