Soon temperatures will rise, flowers will bloom and the fruity and refreshing cocktails of spring will burst forth in bars and restaurants. Anyone for a blueberry-and-mint Whiskey Smash? Or how about a tangy Sierra Club with gin and satsuma mandarin juice? After one of the longest, harshest winters in memory, with even the deep South experiencing storms and chilly temperatures, bar professionals are eager to turn the page of the cocktail list and stir up new flavors. “Thinking ...
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