
Tepache Collins
Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.
- story: Leslie Pariseau
- photo:
Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.
A pork fat-washed take on the classic daiquiri inspired by tacos al pastor.
Adam Bernbach has a particular affection for Piña Coladas, and serves them year round in his basement-level bar using fresh pineapple, unsweetened coconut and aged rum.
Trader Vic's tiki-fied version of the Daiquiri.
Similar to the Daiquiri, this strong sweet-sour drink calls for lime, sugar and cachaça, a Brazilian take on rum distilled from fermented sugarcane juice.
Bill Brooks, beverage director at NYC’s Resto, reduces Manischewitz into a fruity syrup for this ruby-hued drink.
This version of the lemon, sugar and spirit-based sour strikes a dry and citrusy balance between gin and lemon juice.
A pomegranate-raspberry spin on the Daiquiri.
Built for balance and a soft, velvety texture.