INGREDIENTS:
— 1 can (13.5 oz.) Thai coconut milk
— 2 cups mango puree (can be store bought or made at home with ripe mango blended with a tablespoon of water)
— 2 oz. fresh lime juice
— 4 oz. agave syrup
— 2 cups water
— 1 tbsp. dried coconut
— 1 Fresno chile
— 10 oz. tequila or mescal, if desired
— dash of salt
— Tajin seasoning and mango slices for garnish

DIRECTIONS:
Blend ingredients together with ice until achieving a frosty puree consistency. If using, add tequila or mescal; omit for a nonalcoholic cocktail. Serve in Tajin-rimmed glass and garnish with mango slices dipped in tajin. Makes four to five servings.

Salazar, in the Los Angeles neighborhood known as Frogtown, occupies the grounds of what was once an auto body shop, and it has what is arguably the best patio in the city. The great feeling of hospitality and fun extends to this cocktail, which can be enjoyed with alcohol or without. “This creamy slushy is perfect for those hot summer afternoons while dining outside, like we do at Salazar,” says Beverage Director Adan Maldonado. “It pairs great with chile and citrus, such as fruit dressed with chile and lime juice, ceviche or a spicy Thai papaya salad.”

Courtesy of Salazar

Courtesy of Two James Spirits

A unique mix of bitters creates a treat for the senses in this seasonal sip from Corktown’s Two James Spirits. While typically busy hosting tours and private events or slinging craft cocktails in its tasting room, the distillery’s team has shifted its efforts during the coronavirus outbreak. It’s been producing hand sanitizer for hospitals, police and fire departments across the Detroit metro, while lifting spirits with creative curbside cocktail kits.

INGREDIENTS

 

Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.

INGREDIENTS

—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge

 

Courtesy of THE US GRANT Hotel, a Luxury Collection Hotel, San Diego. 

INGREDIENTS

—.5 oz. Bigallet Thyme liqueur

—.5 oz. Massenez Garden Party Rosemary liqueur

—.5 oz. Domaine Sante All-Sass (Wine Grape Nectar)

—2.5 oz. sparkling wine

—splash of absinthe

DIRECTIONS