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The master mixologist, and the co-owner of restaurants Maharlika and Jeepney in NYC, tells us what he's learned.
If I were a cocktail, I’d probably be one from the boozy, brown, and bitter—stirred—category of cocktails for reasons both literal and inexplicable. I may at times seem like a Sazerac or a Vieux Carre yet, on the average, I’m simply more ...
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