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Bartenders, restaurateurs recreate the past with authentic ingredients, proper ice. Sponsored by Hoshizaki
February 24, 2016
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Astronomer Carl Sagan once said, “You have to know the past to understand the present,” and it appears that modern bartenders have become obsessed with that sentiment.
The bottle-flipping, soda-gun-spraying antics of 1980s cocktail-making have all but disappeared as bartenders have become passionate students of their historic craft, researching pre-Prohibition cocktail recipes to bring back potent potables enjoyed a century ago.
What’s old is new again as bartenders rely less on bottled mixers and more on fresh fruit juices, house-made syrups, bitters, tinctures and shrubs to produce authentic drinks. A correct old fashioned, negroni, French 75 or Sazerac requires correct ingredients and techniques, and educated drinkers aren’t fooled by i...
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