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Cocktail Recipe: The Tomaso

January 2017

The Tomaso, featured at Bazaar Mar

Serves 1

At Bazaar Mar in the SLS Brickell in Miami, everything is a celebration of the sea. The interior boasts soothing blue and white tiles that depict images of an idyllic seaside town, while the menu showcases seasonal selections highlighting the shores of Florida and the Caribbean. “Sea snacks” such as ceviches, seaweeds, and tiraditos, as well as whole fish preparations and an extensive raw bar, are all at your fingertips, while a list of hand-crafted cocktails is there to accompany. Made with coconut water, aged rum, and bitters, the Tomaso is a nod to Miami’s tropical surroundings, and is sure to warm you up this winter, no matter where you are.

1 ½ ounces Bacardi 8 rum
2 ½ ounces fresh coconut water, or a store brand that is low in sugar like Niau
½ ounce simple syrup
½ teaspoon sea water, optional*
Angostura bitters, for garnish
Orange peel, for garnish
Amarena cherry, for garnish*

 Pour the rum, coconut water, simple syrup, and sea water into a double old-fashioned glass filled with ice. For garnish, use a spray bottle to spray 2 mists of the Angostura bitters on top of the drink. Place the orange peel and Amarena cherry on a toothpick and add to drink. 

 *Notes: Bottled sea water is available in some parts of the country. It can be replaced with a salt water made with sea salt, or omitted. Amarena cherries are small, bitter Italian cherries and are available online.