The frozen-avocado cocktail at Macondo was a critic’s pick in our recent “Where to Drink” guide, and now mixologist Amaury Robayo has a summer special that’s as good as it is experimental: Pisco Ocucaje, kiwi, chopped celery, and absinthe topped with a creamy melon-rum foam that seeps into the icy liquid. At $9, the special is a couple dollars more than house cocktails, but with all the crudités in there, it’s like an app and a drink in one.
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