12. They've invented the perfect nightcap
Before you peace out, try one last cocktail: the Que Onda, another classic variation from Megan Barnes. The daiquiri impersonator mixes mezcal with El Dorado 8 Year Old rum, lemon, and cold brew coffee-flavored simple syrup. Of course, Espita isn’t using just any coffee -- its neighbor, La Colombe Coffee Roasters, supplies the beans -- which complement mezcal surprisingly well.
Espita Mezcaleria currently serves dinner and operates its late night taqueria menu seven nights a week, with lunch and brunch coming soon. Find it at 1250 9th Street NW; 202-621-9695; www.EspitaDC.com.
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Laura Hayes is a DC-based food, drink, and travel writer who also contributes to Washington City Paper, Food Network, Arlington Magazine, and others. Josh Phillips made her a fan of sipping mezcal neat in one sitting. Follow her on Twitter @BTMenu.