In the perpetual sunshine of Miami Beach, the Tree of Life bar offers dappled shade beneath the sprawling canopy of its namesake banyan tree. A serene retreat by day, the verdant oasis transforms into a sultry social hub by dusk.
Mornings here unfold slowly while guests sip on fresh-pressed juices—like the South Beach, a tropical elixir of coconut water, local citrus, mango, and strawberry, or a vitamin-rich Green Juice packed with spinach, kale, ginger, cucumber, celery and green apple. “The tranquility makes it really special,” noted Joshua Rodriguez, Director of Nightlife. “It’s a place where guests can grab a coffee, a light bite and relax or catch up on some emails.” A menu of delicious appetizers is great for snacking throughout the day, including crispy artichokes with sesame yogurt and sourdough breadcrumbs; prime rib empanadas with llajua sauce; and a vegan option of steamed veggie rice with sweet potato and broccoli. Come golden hour, the energy shifts. On weekends from 4:00 pm to 7:00 pm, resident DJs set the mood as the bar transitions into a laidback sundowner haunt. The CopaCabana cocktail, a tropical indulgence of banana and apricot liqueur, coconut cream, allspice, and Bulleit Rye, is a guest favorite. “People order it because it’s served in a Faena-branded coconut, but it’s the taste that makes them request another one,” said Rodriguez.
Paper Fish
Inspired by the Paper Plane, a now-iconic whiskey cocktail crafted in 2008 by Sam Ross and Sasha Petraske as a summer sipper for The Violet Hour in Chicago, the Paper Fish takes flight at Pao with a Japanese-influenced twist and an environmental conscience. Master mixologists at Pao have reimagined the classic with a trinity of citrus juices—a radiant blend of lemon, orange, and distinctly floral yuzu—creating a bright, multidimensional flavor profile that mirrors Miami’s zesty tropicality. This isn’t just a drink, it’s a revelation (revelatio, if you will): A liquid meditation served in a coupe glass that urges you to pause, reflect, and drink with presence. The foundation of Suntory Whisky provides a sophisticated backbone, while equal parts Amaro Nonino and Aperol contribute bittersweet complexity. But Pao doesn’t stop at citrus. What truly distinguishes this cocktail, however, is the addition of Sakura Syrup, a delicate whisper of cherry blossom that threads through the drink like silk, and a couple of dashes of Fee Foam, adding a creamy lift that’s more cloud than cap. It’s shaken to a crystalline chill and served in a coupe—gracefully garnished with a golden paper fish origami clipped to the rim and a dehydrated citrus wheel that provides visual poetry while minimizing waste.
