The Story Behind Bardo’s Cooling Effect Cocktail

Anna Naphtali

Bardo mixologist Amanda Britton was competing in a local Chopped-style competition at Dot Dot Dot in 2018 when she first created the Cooling Effect cocktail. Each contestant got two secret ingredients to incorporate into the cocktail, and one of hers was called “aloe drink,” so she decided to use it in one of her all-time favorite drinks, the spicy margarita. “I wondered if aloe would soothe the sting of a spicy cocktail just like it does the sting of a sunburn, and turns out it does,” she says. “I use two different kinds of peppers—árbol and guajillo. Árbol is where the heat comes from, and the guajillo gives it a smoky flavor.” But instead of the aloe water you find on drugstore shelves, the cocktail that’s been a favorite on Bardo’s menu since it opened last year uses an actual aloe leaf. “When you pay attention to your sip, the heat is up front, and the aloe helps the cocktail have a more mellow finish,” Britton says. Salt and pepper garnish on the side of the glass kicks up the heat. 

Categories: Food + Drink, In Print