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Bar Tab DRINK DESIGNER Only a few years after leaving her native Cuba, Laura Rubio has mastered English, was admitted to FIU’s Mechanical Engineering Program and amassed a mental database of hundreds of cocktails. T E X T BY R O NY M O PHOTOS BY XIMENA ETCHART S egafredo Brickell is a mainstay of the Financial District’s social scene, catering to both an international and corporate crowd. Then there’s the drink devotees who seek a high level of skill and innovation from their bartenders — Laura Rubio is prepared for them all. She first became proficient in the extensive menu of house cocktails and exotic call orders before tackling the most technical ones. For herself, she’d pour a little Old Parr Blended Scotch and call it a day, but for you she’d take a hydraulic lift to your spirits with a Zacapa Old Fashioned. Blending Solera- style rum, a splash of soda and a few drops of Angostura Bitters before stirring for a full minute, it’s finally worthy of an ice cube and a geometrically appealing folded orange peel. Rubio refuses any failure on her part, so to unwind she grimaces through mud races, explores canals from the back of her paddleboard and skydives when the weather permits. She may seem to be heading to an obstacle course in her denim shorts, tank top and combat boots, but while at work her only mission is to make sure every sip you take is a successful one. Segafredo Brickell; 1421 S. Miami Ave.; 305.577.9809; SZE-Brickell.com. 148 Cîroc Shock 1.5 oz. Cîroc Eau De Vie Vodka 1 oz. Baileys Irish Cream .5 oz. Frangelico Hazelnut-Herb Liqueur Segafredo Zanetti Espresso Garnished w/ a pinch of freshly ground cinnamon