Here’s hoping that the slushied-up, sugary-sweet mix of tequila and fake fruit you used to drink in college is a distant memory. You’ve graduated, and so have margaritas. Nowadays, bartenders are making the Mexican favorite with everything from liquid nitrogen to kale-cilantro juice. They’re also shaking up traditional versions with concoctions eons better than anything you’ll get in a 26-ounce glass. Bonus: There's no watered-down salsa or stale tortilla chips in sight. Meet your new happy-hour heroes, ahead.
Food & Drinks
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