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Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.
At the revamped Merchants restaurant in a 118-year-old Nashville building, suspender-clad mixologists serve old-schoo...
The world used to be simple: Chefs cooked, sommeliers poured wine and bartenders made drinks. But lately, sommeliers ...
When mixing cocktails, sommeliers reach for aromatized wines (infused with herbs) like vermouth. "I love the Adonis c...
Manhattans are clearly not Southern, but many Southerners love them. Maker's Mark's Bill Samuels, Jr., says, ...
At the Casa Noble estate, bartender David Yan created this margarita to showcase the property's own tequila. He coats...
Rhum agricole has a grassy flavor that's delicious in this cocktail from San Francisco's rum-loving Smuggler's Cove. ...
Instead of tomato juice, Philippe Gouze uses frozen cubes of yellow-tomato juice for his riff on Bloody Marys. He pur...
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