The bar is the best seat in the house at the new Bloom Wynwood.

It is the focal point of a patio surrounded by plant-strewn walls. In the same spirit of flora, the lively cocktails ($11 each) rely heavily on the jars of colorful herbs and produce bookending the bar.

The Tequila Beets cocktail seems downright salubrious; it's a purple-hued blend of Alacrán tequila, chamomile syrup and roasted beet juice, garnished with thyme. Even the virgin rendition is earthy and delicious.

Bartender Alex Andrade bruises a cilantro sprig before releasing it into the Pacaya, served in a squat Mason jar with sliced green mangoes. The mellow drink is less restive than the Guatemalan volcano for which it's named; the Pacaya is based on smooth Guatemalan Ron Zacapa Centenario and punctuated by orange bitters and the cilantro.

Those cocktails veer toward the sweet. The High-Land Swizzle, a Slushee in a julep cup, refreshes with the Aperol’s herbal tones, along with Don Julio Silver tequila, watermelon and mint.

Miami's twin loves of juicing and cocktails intersect at Bloom Wynwood. We’ll drink to that.

Bloom Wynwood, 2751 N. Miami Ave.; 305-576-5443 or bloomwynwood.com