Pepper Smash

If you don't mind a crowded bar on a Saturday night with typical douchey Plano patrons, Pepper Smash is the best bar for craft cocktails I've found within 20 minutes of where I live. The head Mixologist, Sam Gillespie, is a bitters enthusiast and just told me about a spice shop (Penzeys - don't let me forget) to check out in Dallas. The bar specializes in drinks made with fresh herbs and produce, and the drinks menu changes often, featuring new combinations created by the mixologists, and inventive twists on old classics. This is a bar where you can order a Singapore Sling and not be met with a blank stare. A huge selection of liqueurs and bitters, as well as a cotton candy machine and smoker (for the smoked Makers Dublin Dr. Pepper).

Tonight I'm drinking the High Five - made with pisco, fresh basil, pineapple juice, grapefruit syrup, peychaud's bitters, and goslings ginger beer. Pisco is a very underrated Peruvian brandy of sorts, and it works very well with the grapefruit. I will have to experiment with that combination later. Another favorite is the signature Pepper Smash - Titos, basil, smashed and grilled bell peppers and onions, with agave nectar and lime, with a smoked sea salt and chili powder rim.

If you ever have the chance to visit Pepper Smash when they aren't slammed, ask one of the experienced mixologists for a bartenders choice, after telling them your preferred base spirit. Their creativity is extremely refreshing, and they have quite the selection to play around with. I am very jealous of their well-stocked bar.