
Barbacoa
Muddled bell peppers and Fresno chiles embody the farm-to-glass ethos of early culinary cocktails.
- story: Mary Anne Porto
- photo: Shannon Sturgis
Muddled bell peppers and Fresno chiles embody the farm-to-glass ethos of early culinary cocktails.
A local Austin staple mashes up the Margarita with the dirty Martini.
Red chile–infused Aperol adds spice to the combination of tequila, mezcal and pineapple.
A take on the dirty Martini with mezcal at the base.
Green Tabasco brings the requisite heat to this sweet-hot take on the spicy Margarita.
A savory Old-Fashioned riff built on a base of baijiu.
Javelle Taft's Pineau des Charentes highball gets kicked up with green chile–flavored vodka and spicy ginger syrup.
A spicy-savory Martini thanks to sherry, celery bitters and Giffard Piment d’Espelette.
A housemade mole grenadine adds subtle dark chocolate notes to this riff on the tequila classic.
A summery highball made with muddled cherry tomatoes and a cucumber ribbon.