Cel Rey
A refreshing highball built on an unexpected combination of savory flavors.
- story: Mary Anne Porto
- photo: Lizzie Munro
Corn Hub
A twist on an Old-Fashioned recalls campfire s’mores thanks to Corn Pop–infused mezcal.
- story: Mary Anne Porto
- photo: Stephen Recchia
Barbacoa
Muddled bell peppers and Fresno chiles embody the farm-to-glass ethos of early culinary cocktails.
- story: Mary Anne Porto
- photo: Shannon Sturgis
Leanne Favre’s Oaxaca Old-Fashioned
A winning take on the modern classic adds dimension with two reposado tequilas and saline solution.
- story: Mary Anne Porto
- photo: Lizzie Munro
Dirty Old Man
Red chile–infused Aperol adds spice to the combination of tequila, mezcal and pineapple.
- story: Mary Anne Porto
- photo: Cody Guilfoyle
I Am Keith Hernandez
A take on the dirty Martini with mezcal at the base.
- story: Mary Anne Porto
- photo: Jeremy’s
Oaxacan Firing Squad
A housemade mole grenadine adds subtle dark chocolate notes to this riff on the tequila classic.
- story: Mary Anne Porto
- photo: Arlene Ibarra
50/50 Margarita
A split base of mezcal and manzanilla sherry offers a lower-ABV take on the classic.
- story: Mary Anne Porto
- photo: Lizzie Munro
Applesmoke
A funky, Mid-Atlantic take on the Whiskey Sour made with pechuga-style apple brandy.
- story: Mary Anne Porto
- photo: Farrah Skeiky