In. Mouth. Now.

Baracoa cocktail from Rivera

Bovine cocktails may be an emerging trend around L.A. (see Westside Tavern’s salami-garnished Anejo Manhattan and Noelle Carter’s bacon-adorned martini). Bartender Julian Cox’s rendition—made with blanco tequila, chipotle, jalapeño, agave syrup and ginger served in a rocks glass garnished with smoked jerky—plays on contrasting sweet, sour, spicy and savory notes. The Baracoa is a new addition to the spring menu, so get it before the menu changes for summer.