Laurel Miller is a food, spirits and travel writer and the special issues editor of Edible Aspen.
A former cooking teacher, she recently relocated from Austin back to her native California to be closer to the state’s regenerative farms and ranches and the best burritos on earth. She prefers whiskey to wine.
More Than One Way to Topo
The bottled classic may have arrived at the bar via Ranch Water, but its salinity and aggressive bubbles have made it a staple well beyond tequila-soda.
- story: Laurel Miller
- photo: PUNCH
