Out to squeeze every drop of salability from summer’s most eagerly anticipated crop, restaurateurs across the country are creating limited-time signature cocktails based on the incomparable flavor of vine-ripened, locally grown tomatoes. Although operators in warm Southern and Western climes have been happily blending and muddling the juicy orbs for some time, many in swaths of the Midwest and Northeast are awaiting a harvest delayed by below-normal temperatures.“We’re in full-bore ...

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