Originally created by Tyler Mitchell, the general manager and beverage guru at Washington, D.C.'s Chloe, for a guest requesting a zero-proof pairing for one of the restaurant's signature dishes, cobia crudo, this drink proved to be so popular they've reworked it with Mahón gin as a secret off-menu option for those in the know. “I really appreciate the texture of aloe, so I prefer to leave the cocktail unstrained,” he says. When you're working with aloe, be sure to taste it first before adding sweetener to the drink, as every brand has different sweetness levels, he cautions. Aloe Water Is the Ingredient Your Cocktails Need