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cocktail
Best Practices: Don’t Rush Your Negroni
Ask Adam. I’ve Heard of Having a Beer Belly. Is There Such a Thing as a Wine Belly?
Best Practices: Make Great Manhattans by Minding the Details
Let’s Duet: 20 of the Best Two-Ingredient Cocktails
Ask Adam: Is It Bad Manners to Bring Another Brewery’s Growler to a Taproom?
The Statler’s Kyle Hilla Hates Cinnamon, but Keeps a Bottle of Fireball on His Shelf
Best Practices: Mimosas Deserve to Be Better Than ‘Bottomless’
Cocktail Trends Come and Go. Long Island Iced Teas Are Timeless.
Best Practices: Bloody Marys Require Restraint
Best Practices: Handle Old Fashioneds With Care
Six of the Best Mezcals Under $50, Tasted and Ranked
It’s Time to Rethink Micheladas, a Complex Mexican Icon
Low-Proof Cocktails Are the Buzziest Way to Keep the Party Going
Best Practices: Less Is More When You’re Making Mojitos
A Vietnamese Restaurant in Queens Is Serving Some of NYC’s Most Creative Cocktails
The Five Best Cocktail Cherries for Your Manhattans and Old Fashioneds, Ranked
Best Practices: The Key to Mastering Martinis Is Finding Your Balance
How, When, And Why to Rim Your Cocktail Glass
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