We Asked 11 Bartenders: What’s Your Most Controversial Cocktail Take?
VinePair
JUNE 6, 2025
I’ve used it in everything from Dirty Martinis to clarified tomato highballs. ” —Daniel Beedle, certified sommelier and director of operations, Kimpton The Forum Hotel , Charlottesville, Va. I get it; coming from a high-volume background, I understand the need for efficiency. Nic Wallace, 2025 U.S.
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