If there is a final frontier in cocktail creation, it involves not kitchen ingredients, Asian spices or molecular manipulations. No, the last taboo at the bar is something ancient, unfailingly familiar and instantly recognizable.Wine.Sure, Champagne cocktails have been around forever, and Port is hardly unknown as an ingredient itself, but from Aligoté to Zinfandel, still wine—both red and white—remains virtually untouched behind the bar, aside from being served by the glass and bottle, of ...

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