Restaurants can gain a competitive edge with a good bar, says cocktail historian David Wondrich, who adds that sales of spirits are still hot despite the struggling economy. Wondrich, who has developed cocktails for New York’s 5 Ninth and Fatty Crab, is a contributing editor to Esquire as well as the author of several beverage books. He is also a founder of Beverage Alcohol Resource (BAR), an intensive “boot camp” for spirits and mixology education.When it comes to creating an effective ...
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