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Vintage vinyl and a drink with smoky Mexican roots

Raul Zelaya for The Boston Globe

Tres Gatos in Jamaica Plain is part tapas restaurant, part bohemian cocktail bar. There’s also a book/record store. You can order a drink at the bar and leisurely sip it as you forage for vintage vinyl — and it all seems to make sense. Yuri Bredbeck, beverage director at Tres Gatos, notes that the casual drinking and dining was deliberate, with an emphasis on an experience that feeels more akin to being at home. The beverage program was recently updated to include an ample sherry collection and cocktails that feature a variety of Mexican and Spanish spirits. They pay tribute to the Tres Gatos menu, which expands beyond traditional tapas. A stellar drink is the cocktail El Otono, a mix of mezcal, tequila, and fresh apple cider, offering autumn seasonality, but keeping its smoky Mexican roots with the addition of muddled jalapeno and mint. Raul Zelaya

El Otono

Makes 1 cocktail

7 fresh mint leaves (save 1 garnish)

2 slices jalapeno chile pepper

1 ounce mezcal

¾ ounce blanco tequila

1½ tablespoons lemon juice

¾ ounce apple cider

1. In a cocktail shaker, combine the mint and 1 slice of jalapeno. Muddle them to extract the flavors.

2. Add the mezcal, tequila, lemon juice, apple cider, and ice. Shake well until chilled and diluted.

3. Fill a rocks glass with fresh ice and strain the drink into it. Garnish with the remaining slice of jalapeno and a mint leaf.

Adapted from Tres Gatos