In Southern California, cocktail lovers remember the moment they first tasted the Taco Truck cocktail by Beau du Bois, who created it for Los Angeles bar The Corner Door. The mezcal Negroni with pineapple and cinnamon-infused Campari inspired Brandon Ristaino, founder and beverage director of Ventura's Jaguar Moon, to create his own take. "We pushed in a slightly different direction of cacao versus pineapple, though," he says. For the bar, they infuse their own bitter blend with cacao nibs (see below). But to simplify it for the home bartender, they use chocolate bitters as well as a pineapple rum backed with mezcal.