- A Sweet, Italian Liqueur for the Holidays
- 9 Ways to Make a Manhattan
- The Best Cherry for a Manhattan
- A Funkier Glass of Sparkling
- Joe Beef's Chef Prefers Two-Ingredient Cocktails
- Nor'Easter, on the Rocks
- The Secret to Marital Bliss: Snobby Wine and Cheap Beer
- The Easiest Fall Cocktail Ever
- Wine is the New Coffee
- 6 Negronis to Get Eric Ripert Buzzed
For chef Mike Brown, the smokier the cocktail, the better.
After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender's expert cocktail. Here, star chefs reveal their favorite drinks.
Chef Mike Brown of Minnesota's avant-garde Travail Kitchen & Amusements prefers a category of cocktails he describes as "tequila-mezcal situations." To qualify as one, the drink must contain tequila and/or mezcal, a citrus element and bitters. One of these cocktails will "typically get whatever name the bartender gave it, something random like Russ’s Kneebone," Brown says. "The smokiness, oh my God! Mezcal really gets me going." The Cucumber, Salt & Smoke, a smoky and herbaceous mezcal-spiked Pisco Sour update, would definitely fit the bill.