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 — and having fun with it, too. Among the offerings are seasonal signature drinks created with fresh produce from the kitchen, whiskey served in flights and speakeasy-like flasks for sampling, and shots of “moonshine” — raw, unaged whiskey, fresh from the still — all intended to showcase a seldom-tasted side of the ...
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