Scotch, bitter components and herbaceous liqueurs are appearing in more cocktails, according to beverage expert Gaz Regan, who analyzed the drinks he selected for his upcoming book, 101 Best New Cocktails, scheduled to be published in the spring. “Putting this list together has become a great tool for me, since it gives me a clear picture of what’s actually working out well behind the bars of the world,” Regan wrote in a report sent to journalists and liquor industry ...
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