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

Combine two Dallas favorites, stir in one of America’s favorite fresh fruits and what do you get? One tasty cocktail.

Created by a bartender at Sheraton Dallas Hotel’s popular restaurant Open Palette, the Local Apple cocktail is made with whiskey handcrafted by Dallas distillery Herman Marshall.

To make the Local Apple, combine:

— 2 oz. Herman Marshall Whiskey

— 1 oz. egg white

— ¾ oz. lemon juice

 

Well known for its envelope pushing cocktails served with a down-to-earth approach, Standby Detroit has not only helped to garner acclaim for Detroit’s cocktail scene, it’s continued to inspire and connect—even in the wake of a pandemic.

On-site cocktail catering and private events at the bar may be on hold through April, but guests can still enjoy creative stirred, shaken and carbonated bottled cocktails to go or book a private cocktail class to perfect their home bartending skills.

 

INGREDIENTS

—2 oz. Bulleit Rye Whiskey

—.25 oz. Yellow Chartreuse

—.05 oz. sweet vermouth

—1 dash cherry bark vanilla bitters

—garnish with two Filthy Italian Amarena Cherries

DIRECTIONS

Pour the above ingredients into a glass and stir, then set aside.