Greg Stone, beverage manager of Mijita Cocina Mexicana, concocted the best drink of the evening. The "Veinte Quatro" contained Espolón Tequila Blanco, pomegranate juice, citrus, cucumber, agave, and chili. All of the ingredients were apparent on the palate: the crisp tequila, the tart pomegranate, the cooling cucumber, and the spicy finish from the chili. Greg recommends shaking any cocktail that contains citrus and a spirit to help emulsify and aerate the beverage. He then served the shaken beverage over ice.
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