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started in 1987 by Robert Henderson
New York magazine restaurant critic and author of The Book of Eating What elevates a modern cocktail into the echelon of a modern classic
Henderson Farms
Modern Classic Cocktails balsamic vinegar Simply remove a match60+ recipes for todays modern classics with entertaining backstories from the cocktail revival of the past thirty years, by a two time James Beard Award nominee and New York Times cocktail and spirits writer. No proper drinking library is complete without Robert Simonsons volumes, and Modern Classic Cocktails is one of the best yet. Adam Platt, New York magazine restaurant critic and author of The Book of Eating What elevates a modern cocktail into
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