New to the Los Angeles scene is Salazar, a desert-chic outdoor taco yard from chef Esdras Ochoa. Fruity Mexican-inspired cocktails fall under command of Aaron Melendrez—think Becherovka-enhanced horchata and hibiscus with Mexican brandy. Below, Melendrez offers up a refreshing way to drink tequila.
2 ounces tequila, such as Tequila Ocho
2 dashes celery bitters (optional)
1/4 ounce lime juice
thinly peeled slice of cucumber
Add tequila, bitters, and lime juice to a Collins glass with ice. Top with soda water. Garnish with lime wheel, mint sprig and cucumber.