Zentan’s Josh Berner designed a spicy cocktail with tequila, mint tincture, mango puree, habanero syrup, and drops of mint oil garnished with a lollipop.
Photo: Chris Avery
Mixologist Milton Hernandez from Ambar used apple-flavored corn whiskey, black tea, milk, and heavy cream to create his Le Corcoran artini, which he topped with an absinthe gelatin.