Whenever I’m attempting to fashion a new cocktail for a client or a menu, I make myself stop and consider: Is this objectively better than a beer? Because if not, then why am I bothering, what is the pretense here? If I were similarly to hold my inchoate fabrication up to the Gin & Tonic, I would possibly never make another new drink, because objectively there may be nothing better in the cocktail lexicon. Who, but by hubris and affectation, would pretend they could best the plainsong perfection of, Read more

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