Spicy cocktails
Instead of sticking with the traditional use of tomato juice, Malo opts to go straight for the spice with the Michelada, a mix of Tecate or Corona beer with Tapatio hot sauce, lime and salted rim. The cocktail is the restaurant’s version of the traditional Mexican hangover cure. (Krista Simmons / For The Times)
The Barbacoa cocktail, served at Rivera Restaurant, is sweet, sour, spicy and savory all at once. Bartender Julian Cox is known to dabble in unconventional ingredients; the Barbacoa is a mix of Blanco tequila, chipotle, jalapeño, agave syrup and ginger served on the rocks in a glass garnished with smoked jerky. Dip the jerky into the cocktail for the ultimate sensory experience. (Tara Godvin / For The Times)
Drago Centro’s innovative cocktail list showcases a wide selection of specialty spirits such as the Fumo e Fuoco, made with Dewar’s Scotch, Thai bird’s eye chiles, honey and lemon juice. (Estarla / For The Times)