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Commissary Cocktail
The signature drink at Roy Choi’s restaurant Commissary, in Los Angeles, this complex yet refreshing cocktail is the invention of Matthew Biancaniello, a bartending star known for his “culinary cocktails” that rely on local seasonal produce and unexpected ingredients. Here, Biancaniello uses muddled shiso leaves, cucumber, ginger juice and agave nectar in conjunction with several spirits to improve upon a Pimm’s Cup, a traditional British refresher. To take the drink even further, Biancaniello sometimes infuses the gin and liqueurs with seasonal fruit. Rhubarb is an especially good choice when it’s in season.