As Time Out's food and drink editor, I'm lucky enough to try a slew of fantastic new cocktail menus that come out each season. Rough job, I know. There are usually a few isolated drinks that blow me away (Case in point: Mixed Blessings at Big Bar), but rarely do I find a complete roster of libations that I could happily sip, one right after the other, in a single afternoon. Recently, our photo editor Jakob Layman and I had the chance to sample cocktails from Gracias Madre's spring/summer menu, crafted by the oh-so-talented and always creative beverage director Jason Eisner. Hot damn, you guys. These drinks, using the restaurant's choice spirits of tequila and mezcal, are not only phenomenally complex and delightful to sip on, but they're also some of the prettiest swills in town. Check out these gorgeous photos (cocktail porn, anyone?) of Eisner's creations and reasons why we'll continue drinking them well into summer.
Jakob N. Layman
Popstar: This pink beauty deceptively lures you in with its summery hue and lavender garnish, but there’s a spicy kick waiting at the end of every sip. The cocktail features a refreshing blend of mezcal, green chartreuse, watermelon, lime juice and jalapeño that keeps each sip perfectly balanced and as good as the last. The fact that it’s topped off with housemade pop rocks (get it?) makes this one of the most fun drinks you’re likely to have this summer. $15. —Jakob
Jakob N. Layman
Sorry Ms. Jamson: I could just stare at this layered beauty of a drink and it would be good enough. Like a couple Crayola crayons melting together, Sorry Ms. Jamson is stacked with spirits that offer a sweet, complex experience with each sip. A mix of apricot jam, lemon, mezcal and habanero bitters serve as the base, while a float of magenta Tempranillo (a Spanish red wine) caps off the cocktail. The cherry on top? An edible flower, too pretty to actually eat. $15. —Erin
Jakob N. Layman
Sparkling Mezcal Negroni: I like when my cocktail comes in a tiny bottle—something about it just makes the experience of getting sloshed even more fun. This gem of a drink not only comes in a tiny bottle, but is also barrel aged for three weeks and carbonated to order. The use of mezcal, carpano and turin bitters seamlessly meld the classic bitterness of the Negroni with the delicious smoke of a fine agave spirit. It’s all rounded out with a hint of sweetness to keep you coming back for more. $13. —Jakob
Jakob N. Layman
Three Miracles: This true miracle of mixology is born from juniper-infused mezcal with the addition of lime, mint and sparkling wine. The final touch of flavor (and downright prettiness) is three spheres of absinthe ice. It's a cocktail made for sipping on warm days; as the ice melts, the absinthe continues to add flavor and complexity to the drink rather than watering it down. Who’s to say if it’ll make you hallucinate, but I was definitely seeing triple after having a few of these. $15. —Jakob
Jakob N. Layman
Ring My Bell: There are a lot of decent micheladas around town, but Eisner's version is on point. He's already an expert at making boozy popsicles (try his mezcal and blood orange variety), but this time he separates the booze from the dessert into two outstanding, separate components: a tall glass of Uinta extra pale ale, tamari and lemon; and a roasted red pepper paleta that leaves your mouth tingling. Dunk that sucker into your drink to make you feel like a kid who just got into her parent's liquor cabinet. $12. —Erin
Jakob N. Layman
A Clockwork Orange: This twist on a Cameron’s Kick, a cocktail that by all accounts shouldn’t taste as good as it does, is pulled off with a smooth and milky texture, which isn’t always easy to find at a vegan restaurant. Its blend of mezcal espadin, pistachio orgeat, Meyer lemon juice and orange oil make it a strong but silky cocktail. $13. —Jakob