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.
Campari kicks up the bittersweetness in this riff on the rum-heavy Zombie.
A pork fat-washed take on the classic daiquiri inspired by tacos al pastor.
Rum, oloroso sherry and golden pineapple syrup add sweetness and complexity to the julep.
A large-format take on the Jungle Bird tiki-meets-aperitivo cocktail.
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Pineapple cordial brings out the grassy notes of rhum agricole.
Trader Vic's tiki-fied version of the Daiquiri.
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