At Pacific Cocktail Haven, the menu is full of tropical cocktails. While some use traditional orgeat, Kevin Diedrich frequently experiments with a wide variety of syrups–including salted pistachio, macadamia nuts and roasted pepitas (pumpkin seeds)—to expand the flavor profile possibilities. He typically combines this pepita syrup in a colorful drink with blanco tequila, pumpkin purée and citrus: “We found the tequila works really well with pepitas,” says Diedrich.
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