Hibiscus Maragarita

Ruben Nava Mendoza photo

• 1.5 oz tequila 1800 blanco

• 1.5 oz fresh lemon juice

• 0.5 oz Cointreau or other triple sec 

• 0.5 oz hibiscus syrup (see note)

• Garnish: Dried hibiscus flower

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Jalapeño Margarita

Photo courtesy of El Camino’s

• 2 oz jalapeño-infused reposado tequila (see note)

• 1 oz lime juice

• 0.5 oz agave water (2 parts agave syrup to 3 parts water)

• Garnish: Tajín Clásico Seasoning rim

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Spicy Tamarind Mezcal Margarita

Ruben Nava Mendoza photo

• 1 oz tamarind syrup (see note)

• 1.5 oz mezcal 

• 0.5 oz lime juice

• 0.5 oz Cointreau 

• 0.5 oz agave syrup

• Dash habanero bitters

• Garnish: Tajín Clásico Seasoning for rim, dehydrated lime wheel

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Coconut & Mint Margarita

Coconut & Mint Margarita. Nora Hamade photo

• 2 oz tequila reposado

• 0.75 oz pineapple syrup

• 1 oz coconut syrup

• 0.25 oz triple sec

• 1.5 oz fresh lime juice

• 3 mint leaves

• Garnish: Salt or Tajín Clasico seasoning for rim; slice of dried pineapple and pineapple leaf

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Broke and Famous

Broke and Famous cocktail. Reece Sims photo

Crafted by Bar Trench and featured during their guest shift at The Keefer Bar, this is a unique cocktail with a slight bitterness and fruity paprika note, featuring Nikka’s savoury Coffey Grain whisky. “We loved this cocktail from Bar Trench so much, we’ve added it to our reserve list!” —The Keefer Bar

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Cacti cocktail, created by Max Curzon-Price and Andrew Kong of Suyo Modern Peruvian. Chelsea Brown photo

Each of Suyo’s cocktails is based around a geographical location and is tied to a story.

Cacti tells the tale of the flowering succulents of Ica, a coastal desert in Peru. The flowers are pollinated by a specific type of bee that hibernates for an extended period as the flowers only bloom for a brief period of the season. The cocktail is an ode to the poetic nature of the flora and fauna waiting for one another. Subsequently, the bartenders age the entire cocktail in beeswax so it, too, “hibernates,” taking influence from the bees.

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