To view this page ensure that Adobe Flash Player version 11.1.0 or greater is installed.

Bar Tab GARDEN GEM Eddie Fuentes, one of Cocktail Cartel Co.’s homegrown cocktail kings, serves up sensational sips under the shade of breezy trees at Glass & Vine’s secret garden by the sea. T E X T BY E S T R ELLI TA S. SIB I L A PH OTOS BY XIM ENA E TCHAR T B eautiful by day and stunning at night, a visit to Glass & Vine is always a must. “Come have a drink, the food’s amazing,” lures Eddie Fuentes with a welcoming smile. Recently splashing onto the Grove’s ever-evolving food scene, this long-awaited concept from Chef Giorgio Rapicavoli serves garden- to-table goodness with a hypnotizing view of Peacock Park. The ambiance sweeps your worries away while you sip on cocktails curated especially for the venue by Fuentes and his Cocktail Cartel. So where does he get his inspiration? “I’ve been blessed to travel the world, take from those experiences and interactions and translate them into boozy creations,” he says. Adventure travel and surfing keeps him tasting new destinations and spreading Miami love far and wide. “I’m a kid from the 305, so I’m excited to be a part of a team that wants the best for the city and to bring back the neighborhood to its former glory.” Get a taste of the Catcher & The Rye and sink your teeth into the Bone-In Ribeye topped with bone marrow while the sun sets on another perfect Miami day; GlassAndVine.com; CocktailCartelCo.com. Catcher & The Rye 3 Dashes Chamomile Tinctures 2 Dashes Peychaud’s Bitters 1 Dash of Angostura Bitters ¼ oz House Sugar Syrup 1 oz RoseWater-Infused Cocchi Rosa 1.5 oz Old Overholt Rye Absinthe Rinse w/ Atomizer 1 Grapefruit Twist for garnish 136