BERRIES HAVE THE BEST MOUTHFEEL, the way you can feel each one individually in your mouth—like tapioca, or really well-cooked sushi rice. But people have lost some important berry vibe. These days everybody wants them to be sweet. I think they should be sour. That’s what I liked about saskatoons when I first encountered them in Newfoundland, where they call them serviceberries. I also like how the harvest window is so small. They’re not exactly rare. But commercially, you don’t see them that much. The last thing is that they’re really good for you—rich in anti-oxidants and very healthy. —J.C.
Not just for Cinco de Mayo. This margarita recipe from Baro‘s bartender Jamison Cass will be a great asset all summer long.
The Perfect Margarita
2oz Tromba Blanco tequila
.75oz Lime juice
.25oz Agave syrup
2 dashes Regans Orange bitters
Add all ingredients into a shaker tin. Shake vigorously until the shaker is frosted. Strain ingredients into rocks glass that has been rimmed with kosher salt and garnish with a lime wheel. Enjoy!