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Andrew Zimmerman of Chicago's Sepia is a major proponent of a proper daiquiri.
After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender’s expert cocktail. Here, star chefs reveal their favorite drinks.
Andrew Zimmerman of Chicago's Sepia is a major proponent of a proper daiquiri. “It’s so straightforward: rum, simple syrup and lime juice. It’s like a simpleton’s margarita,” he says. “They’re super easy to throw together and to knock back. I like to make mine with a gold rum instead of white, to get some age-y flavor on it.” Here, one of the best recipes for the simple, three-ingredient cocktail.