Accounting for taste: The making of a cocktail menu


Big gulps: Try a Pina Loco margarita at Mono Loco (a favorite of Nick’s!), with Espolon Blanco tequila, grilled pinapple and jalapeños, orange juice, and passion fruit. At Zinc, sip on the Cheek to Cheek with Grey Goose, grapefruit, rose, cardamom, and Peychaud’s bitters. For something fancy, try Keswick Hall’s Sage Advice—Caol Ila 12-year scotch, muddled sage and blackberries, and camomila simple syrup. Photo: Elli Williams

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