At The Chandelier bar at The Cosmopolitan hotel in Las Vegas, chief mixologist Mariena Mercer has been experimenting with Szechuan buttons for years, and this cocktail is one of the bar’s most popular signature drinks.
While the rest of humanity sucks back sickly sweet blender bombs this Cinco de Mayo, find your way to a more serious drink. Muddled jalapeño adds a spicy edge to the baked agave flavors of Tequila CAZADORES Reposado for a Margarita that’s fit for the fifth of May—or any other day of the year.
This cocktail by Steve Schneider appears on the inaugural menu of Panama City’s The Strangers Club in honor of Panama’s national animal.
Wine, fruit and booze—what’s not to love?
From Perez Klebahn, the bar manager at Baltimore’s Rye, this cocktail is a tall on-the-rocks refresher that surprises. The drink unfolds with salty-sweet intrigue from a house-made caramel by bartender Steve Lamb.
Now you have the perfect use for that bit of leftover wine.
With a little bit of care and thought, the old-school Whisky Mac can be reimagined and turned into something worthy of our more particular modern cocktailing palates, the Whisky Contardo, from bartender Adam Bernbach at Washington, D.C.’s 2 Birds 1 Stone.