Cocktail

Throw chopped celery stalks into a juicer (or blender) for a refreshing cocktail base. The vegetal flavor is mellowed by citrusy Lillet blanc and lemon juice, while its savory side is supported with mezcal and a pinch of smoked salt.

Tart, bitter orange kisses roasted agave.

A classic recipe gone rogue.

A triple hit of earthy flavors.

This is our Mexico-inspired twist on a classic cocktail called the Bee’s Knees, a light and refreshing drink made with gin, lemon, and honey syrup. The Killer Bee replaces the gin with mezcal.

Smoky mezcal, fresh pineapple juice, serrano chile, and cilantro—this is one of my favorite cocktails. The mezcal gives it some edge, and the pine­apple makes it easy drinking. 

I created the Arinato to be a lighter stirred drink and to celebrate the more delicate sides of mezcal. I use the 80-proof Ilegal Joven; paired with floral fortified wines, it makes for an easy-sipper that proves how elegant mezcal can be.

The national drink of Martinique.

If vodka and cream and coffee are among your favorite things, this cocktail may be your jam.

This gin cocktail gets a bitter kick from Fernet-Branca.

This frozen G&T skips the fizz and gets frosty instead. You’ll need to use tonic syrup, not tonic water (tonic water won’t add enough flavor), but don’t let that stop you—this drink is too refreshing to skip.

This bitter and juicy highball is one of the greatest hits at Fort Defiance in Brooklyn.

This is Sasha Petraske's sly retort to the popularity of the Cosmopolitan, as the name coyly indicates. Indeed, the drink, piquant and slightly fruity, fills much the same purpose, tastewise, as that ubiquitous cocktail—only more so. 

A brisk bitter stirred tequila drink that's a bit lighter than a Negroni.

The perfect romantic-comedy homage in a drink—a little sweet, a little bitter, and HOT. 

This pineapple and tequila cocktail is a beach party in a glass.

This Aperol Margarita is a great union of two amazing places: Italy and Mexico.