TEN years ago, cocktail seekers would have been hard-pressed to find a bar that used fresh juice in sour mix (never mind adding microplaned zest), and ordering an Aviation would have earned a cold look instead of a refreshing but potentially lethal mixture of gin, lemon juice and maraschino liqueur. Today drinkers don’t need to | Read More

Let 100 (O.K., 8) Bartending Philosophies Bloom
December 2, 2008
by Oliver Schwaner-Albright in The New York Times