Shake all but the fizz water and strain into an ice-filled rocks glass. Top with the fizz water and garnish with a lemon wheel.

Origin: Aaron DeFeo, Hotel Congress, Tucson, AZ

• 1 oz pisco
• 1 oz silver tequila
• 1 oz Aperol
• ¾ oz lemon juice
• ½ tsp agave nectar
• 1 dash Whiskey Barrel Aged bitters
• 1 dash grapefruit bitters
• 1 slice cucumber
• 1 pinch salt

Muddle the cucumber with the pisco and tequila in a cocktail shaker. Add the other ingredients and ice, and shake. Double-strain into a cocktail glass. Thin cucumber slice garnish.

• 1 oz Tabernero Quebranta pisco
• 1 oz Del Maguey Chichicapa mezcal
• ¾ oz lemon juice
• ½ oz simple syrup
• 1 egg white
• 2 oz fizz water

Dry shake all but the fizz water, add ice, shake again, and strain into a highball glass. Top with the fizz water.

• 2 oz Hayman's Old Tom gin
• ¾ oz Campari
• ½ oz Averna
• 1 tsp Del Maguey Vida mezcal
• ½ oz agave nectar

Shake and strain into a cocktail glass. Flamed orange peel garnish.