Drinks and Beyond at Drink (Boston, MA)

Drink in Fort Point is arguably Boston's most famous cocktail establishment. There's no cocktail menu at Drink, just a crew of highly talented and highly trained bartenders under the direction of Ezra Star. They're ready to make you any drink you want, or suggest a cocktail based on your taste preferences. Everyone seems to always be working on something new and interesting.

The line and wait at this place can get pretty crazy, but if you come early (they open at 4pm), there's no line and you can get the full attention of the bartenders.

Because of the status that Drink has in the city, they also can get their hands on some exclusive you can hardly find elsewhere. We tried some special Del Maguey mezcal, a San Pedro Taviche, a blend of Espadin, Tobala, and Tepextate.

We also had a daiquiri made with pineapple infused Plantation rum. Don't let your mind go to Malibu or something like that, Plantation is levels above that. This was a really lovely rum with nice tropical aromas, and it was not yet available in stores.

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New Cocktails and Old Favorites at The Factory Kitchen (Downtown Los Angeles)

I recently returned to one of my favorite Italian restaurants in LA, The Factory Kitchen in downtown, to try out the new cocktail menu from bartender Andrew Gustafson (you can read me gushing upon my first visit to the restaurant here).

The Factory Kitchen tries to change their cocktail menu seasonally. I was running late so my friend was already having this season's best seller, the Mezcali with Xicaru mezcal, lemon, serrano, muddled tomatoes, and strawberry. It's easy to see why this drink sells so well, since not only has LA been a big spicy cocktail kick lately, this was a well balanced drink that's also not too sweet, with a more complex aspect thanks to the tomatoes.

I started my tasting with a DT-LAst Word (chamomile infused Slow Hand white whisky, Galliano, Maraschino, lemon, $12)

As the name hints, this drink is their version of the Last Word. Slow Hand white whiskey is an unaged whiskey from Greenbar Distillery in downtown LA. Andrew infuses it with chamomile tea; as you can see below, the bottle on the left with the yellow-ish liquor is the one infused with chamomile. I tried it by itself also and it had a really nice aroma - I'm partial to tea cocktails so I really liked this one.

Vinny's Backside (Amaro Meletti, lime juice, ginger beer, rosemary, $12)

A riff on a mule, but this drink has everything I love: amaro, ginger beer, and rosemary. I can drink this all day.

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Tinga (Mid-City, Los Angeles, CA)

With so many authentic, hole-in-the-wall taco spots in Los Angeles, it may be easy to dismiss a "hipster" taco place like Tinga, but this spot on La Brea is popular for a reason.

Even though the price is higher, Tinga provides a great option for tacos that Mid-City lacked before. The taco fillings may not always be "authentic" but owner Jerry Baker stays true to tradition where it matters, which you can see in the freshly made tortillas and great salsas.

Appetizer options include shareable plates like Chorizo Fundido (oaxaca cheese, chorizo, roasted corn, pico de gallo, hand pressed tortillas, $12.50)

The listed price on the menu is for two tacos, although you can order single tacos for $5.25 each. It's a bit pricey compared to taco trucks, for sure, but they're pretty generous with the meat and you are in Mid-City after all. I was quite surprised by how much I actually liked the tacos here!

The one you definitely need to try: The Genesis (grilled cumin and garlic rubbed pork loin, roasted and grilled with poblanos, pepper jack cheese, ahogado salsa)

Jerry Baker has been perfecting the recipe for The Genesis since high school, back when he used to make it for his friends. It's easy to see as it was definitely my favorite taco there. Even though it looks the simplest, it had the best flavors from the pork rub, which complemented but not overwhelmed by the simple additions of cheese and salsa.

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