Joel Baker, former bar manager of Bourbon & Branch and the Burritt Room, is now the bartender of Tres Tequila Lounge & Mexican Kitchen. He shook up a "Dorado" cocktail with Espolón Blanco tequila, mango puree, lime, and agave. Instead of rimming the cups with sea salt, he included a pinch of sea-salt flakes and pepper in the cocktail shaker. We've seen a lot of cocktails with cayenne and szechuan peppercorns, but the pairing of black pepper and tequila was lovely and only mildly spicy.
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