Mission Taqueria is taking the fresh-squeezed anything trend to the next level with a healthy splash of...gin?
Mission Taqueria may be one of the city’s best spots for Mexican classics, but the menu is anything but the usual burritos and tacos. The second-level restaurant (owned by first-floor neighbors Oyster House) was inspired by Mexico City and San Francisco’s Mission District, but adds plenty of upscale plates for savvy Philly palates, most notably a variety of ceviche and lamb barbacoa with quinoa tabbouleh.
The Cal-Mex-with-a-twist philosophy holds for the cocktail menu, as well: Many are crafted from fresh-squeezed juices—perfect for boozy pitchers and cocktail carafes. Bartender Christina Rando recommends the Verano this season. Says Rando, “I wanted to have a solid, refreshing, and interesting gin drink on our mostly agave spirits-focused menu. I really enjoy how well the fresh celery and grapefruit juices highlight the gin base.” And though the name actually means “summer,” Rando says the Verano can be enjoyed any time of year. 1516 Sansom St., 215-383-1200
THE VERANO 1.5 oz. Faber gin .75 oz. celery juice .5 oz. simple syrup .5 oz. grapefruit juice .25 oz. lemon juice Pinch of salt
Combine all ingredients, shake, strain over ice in a highball glass, top with soda water, and use celery leaf as garnish.