Long before vodka, white rum or tequila appeared on these shores, bartenders were creating cocktails with such assertively flavored liquors as rye, bourbon and scotch. The cycle seems to have come full circle.In a nod to pre-Prohibition days, when whiskey was America’s preeminent spirit, restaurant operators are energizing their bars with whiskey cocktails and promotions. Among the offerings are seasonal signature drinks created with fresh produce from the kitchen, whiskey served in flights ...

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