Surfer on Acid Swizzle 2 ounces blanco tequila, such as Pueblo Viejo 2 ounces coconut water ounce freshly squeezed lime juice, from about 2 limes ounce pineapple syrup ounce Green Chartreuse Garnish: lime wheel
Murray Stenson typically uses Old Overholt rye whiskey in this classic Bénédictine cocktail. If you use bourbon or another brand of rye, Stenson suggests adjusting the amount of whiskey to your personal taste. Photo by Stuart Mullenberg.
Gallo Pelon’s Hop-A-Cabra’ combines tequila, campari and an IPA for an interesting cocktail. The recipe comes from Marshall Davis, bar manager at Raleigh’s Gallo Pelón.