Brown liquor has gotten more than it’s due these last few years, but I’m really excited to see more and more bars let tequila take the stage on their drink menus… Combined with everything from hibiscus syrups and sherry(awesome) to persimmon (weird) and orange flower water. I prefer messing around with tamarind.

Starting Over With Tequila: A Post College Primer
in this issue of the Seattle Weekly