With summer on the way, bar professionals are shaking up a new round of specialty cocktails to drive balmy-weather sales. For a restaurant concept born of sultry climes, the summer drink season may never end. That’s the case with SushiSamba, the six-unit, New York-based casual chain that takes its cues from Japanese, Brazilian and Peruvian cuisines. "Our restaurant fits around cultures in the tropics, so our season is pretty much year round," said corporate beverage director ...
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