Hoang Nguyen, the beverage director at Connie and Ted's in Los Angeles, keeps drinks approachable and seafood-friendly to pair with the restaurant's seafood-centric menu. The Niña, the Piña & the Santa Monica cocktail stays on theme, merging savory, smoky mezcal with pineapple juice, lime juice and honey syrup. Nguyen tops the cocktail with freshly cracked black pepper and homemade basil oil, which is created by blending blanched basil leaves with vegetable oil until the combo is emulsified into a bright-green oil. The pepper plays up the earthy, peppery notes of the mezcal and complements the pineapple's sweetness, while the basil oil provides gorgeous visuals and herbal aromatics with each sip. The Niña, the Piña & the Santa Monica is flavorful and refreshing, perfect for drinking alongside raw oysters, fried clams, lobster roles and other nautical specialties. 11 Tequila and Mezcal Cocktails to Try Right Now