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Cocktails

Our recent Spirited Conversations talk in Los Angeles this past Monday was focused on what bars and restaurants look for in choosing their cocktail mezcals. Moderator Jason Horn guided panelists Bricia Lopez of Guelaguetza Restaurante, Bryant Orozco of Madre and

Just back from five days at the San Antonio Cocktail Conference - a fun and enlightening industry gathering that was simultaneously overwhelming and intimate. It was a great opportunity to connect with some of the key players in the industry

[caption id="attachment_7815" align="alignnone" width="1024"] [media-credit id=3 align="alignnone" width="1024"][/media-credit] The line up of cocktails for the Tacolicious Crab Bender dinner.[/caption] Tacolicious' annual crab dinners are right around the corner which is always a great opportunity to open up the wallet for a San Francisco tradition but this year they're doing things a bit differently at the Marina location because the companion cocktails for the meal are all made with mezcal and now that marijuana is legal in California, CBD as well. They're using El Silencio for all the cocktails and sourcing their CBD from Sonoma Hills Farm.The cooking and mixing with marijuana trend has been bubbling away for some time but, given the legal necessity, always underground. Now that things are out in the open people are starting to experiment and we're glad to see that mezcal is in the mix.

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