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Food & Cocktail Pairings


Over on the mothership, cocktail writer Leslie Pariseau chats up five of the country's preeminent bartenders about pairing cocktails with food, and local boys Jeffrey Morgenthaler (Clyde Common) and Evan Zimmerman (The Woodsman Tavern) are among those that weigh in. Morgenthaler, for his part, recommends lighter pairings: "You can't have a fuckin' Manhattan with every course. You'll just be wasted. Grabbing the vermouth, or the sherry, or the wine as a base is a good option. Three ounces of 80-proof liquor for every course is not." [-EN-]

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