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Albert Beltran, barmanager, Wayfare Tavern , San Francisco “Whenever you’re at a loss for what to drink and just want something light and refreshing, look no further than a white vermouth and soda. ” —Hailey Cook, barmanager, Hawkeye & Huckleberry Lounge , Bend, Ore.
Fionna Gemzon, barmanager, None of the Above , St. Andy May, headbartender, The Golden Swan , NYC “A rum I absolutely love for cocktails is Probitas , a beautiful blend from Foursquare in Barbados and Hampden Estate in Jamaica. But if I had to pick one, it’s Rhum J.M. Volcanique. And the price is great as well.” —Rob
Credit: Jeff Brown While many bars turn to fat-washing or expensive infusions to deliver elevated drinks to their guests, Sebastian found a way to create an experience that can’t be replicated by simply buying the highest quality ingredients; these flavors have to be made with patience and care. The result was…unremarkable.
She said ‘delicious.’” —Brian Miller, barmanager, Stockton Inn , Stockton, N.J. ” —Tiffanie Barriere, former bartender + cocktail educator, Atlanta “I was asked once by a customer to add gin to his Cuba Libre. Then I remembered a friend of mine had brought me some orgeat when they came to visit me a month earlier.
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