Slideshow: Bartender's Choice: What to Order at Bar Amá, Los Angeles

Tahona Limon ($12)
Tahona Limon ($12)
Ilegal Joven mezcal, fresh lime juice, and simple syrup are shaken with ice and strained into a chilled cocktail glass for a refreshing and delicately smokey take on a classic gin gimlet.

"The reason we use Ilegal Joven is because it's not an incredibly smokey mezcal that would overpower the drink," said Flores. "It still has that smokey flavor to it, but it's also more agave forward, which makes the drink easier to balance."

Alice's Cooler ($11)
Alice's Cooler ($11)
Named after Chef Centeno's grandmother, the refreshing and sweet Alice's Cooler is made with a housemade hibiscus soda spiked with Corrido Blanco tequila, plus fresh lime juice and simple syrup.

"This is a really refreshing and cooling drink that goes great with spicy food," said Flores. "Our hibiscus flower soda is a vinegar-based soda pop—like a shrub soda, which provides both sweet and sour flavors to the drink."

El Camino ($12)
El Camino ($12)
Corrido Blanco tequila, prickly pear puree, fresh lime juice, and herbal Damiana liqueur are shaken and poured into a rocks glass packed with crushed ice and garnished with maraschino cherries.

"Even though this drink looks like it should be overly sweet, it's really balanced and floral," said Flores. "It's got a beautiful color from our prickly pear puree that we make from prickly pears, sugar, water, and lemon juice."

Chingón ($11)
Chingón ($11)
"Chingón is basically slang in Spanish for 'bad ass'," said Flores. Bar Amá's "bad-ass" mix consists of Corrido Blanco tequila, fresh blood orange juice, grapefruit juice, lemon juice, lime juice, housemade orgeat, and Benedictine all shaken and poured over crushed ice.
The Nacho ($12)
The Nacho ($12)
Named after a famous (or perhaps infamous) actor who once visited Bar Amá's sister restaurant Bäco Mercat, this cocktail consists of Espolon Reposado tequila, Campari, honey, and a housemade chili-lime shrub.

"The chili-lime shrub is made from a vinegar syrup with fresh limes and chili flakes. It creates a sweet and sour quality, and you get a little spice from the chili, and the Campari balances everything with its bitterness," said Flores.