A bottled carbonated Negroni is a gas for cocktail cognoscenti and newbies alike at Harry Denton’s Starlight Room in San Francisco. “Bartending is all about the show,” said Joel Teitelbaum, bar manager of the posh spot owned by Kimpton Restaurants. “You crack open the bottle and pour it over ice and it fizzes up like a soda. That engages a broad range of people, including those who would never order a Negroni because of the ingredients.” The cocktail made of ...

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