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Compass B ar T ab CHEMIST OF CRAFT Mixologist Carlos Cruz lets creativity, cocktails and chemistry collide in his garden- inspired libation creations at Seaspice. T E X T BY E S T R ELLI TA S. SIB IL A PH OTOS BY XIM ENA E TCHAR T A n oasis tucked within the hustle of the Miami River, Seaspice makes every night magical with the best orange-, yellow- and pink-blasted sunsets in town paired with a fresh-from-the-sea seafood selection and a series of equally delectable cocktails by Carlos Cruz and his team. “I love to make people happy,” says the Havana native. “My cocktails are more than just a special recipe — they come from the heart.” As such, he taps his degree in chemistry and his passion for distinct flavors and tongue-tickling spices to help him concoct a variety of flavor profiles for his fresh and flavorful portfolio of libations. All of his creations are influenced from the flavors he’s encountered on his world travels and by the garden that he tends to in his personal yard — thus taking his concoctions from hand-farmed to hand-crafted with each order. Mujeriego 1.5 oz Don Julio Silver .5 oz Montelobos Mezcal .5 oz Rosemary Infused Syrup 3/4 oz Fresh Lime Juice 1 Slice of Cucumber 44