If you want to taste the terroir of Patagonia, try Träkál. This unique spirit is what happened when founder Sebastian Gomez distilled pears and crabapples and infused the liquor with locally grown herbs and berries. It's slightly sweet and very herbaceous, with a flavor that's part gin, part brandy. The spirit launched stateside in 2017, and ever since bartenders have been experimenting with it in cocktails. “I love how diverse it is,” says Denver bartender Alexis Osborne, who was one of the first people to use Träkál in drinks. “You can do so many unique things with it, but it's still recognizable and works for any season.” Träkál is the star of Osborne's complex and flavorful Kal It Magic cocktail, which combines the Patagonian spirit with St-Germain elderflower liqueur, pear brandy, coconut water, lemon juice, arbol chile syrup and butterfly pea flower tea, which results in the drink's purple hue. The slight heat from the arbol chile plays well with the herbaceous liquor, and overall this bright cocktail proves light, floral and easy to drink. Everything You Need to Know About Träkál