Celebrity bartender Philip Ward has a proven touch when it comes to craft cocktails: he helped to open and develop the beverage programs at New York's renowned Pegu Club and Death and Company before launching his own tequila-fueled venture, Mayahuel. He's finally brought his art to the west coast with the newly opened Ebanos Crossing, where he spotlights the spirits and flavors encountered on the smugglers' routes during the '20s and '30s along the Texas border to Mexico for a program focused on tequila, mezcal, rum, and whiskey.
||Campari's lower-alcohol sibling Aperol adds an Italian twist and a slight persimmon pallor to this cocktail. $20, Merwin Liquors
1 1/2 ounces Del Maguey Vida Mezcal
3/4 ounce Aperol
3/4 ounce pamplemousse grapefruit liqueur
3/4 ounce lime juice
1 grapefruit rind
Shake all ingredients with ice, then strain into a chilled cocktail glass. Express the zest of a grapefruit twist over the drink and discard.
Photograph: Justin Coit