Where Bartenders Drink: A remarkable cocktail renaissance

Drinks expert Adrienne Stillman's new book offers bartender recommendations of the best places to drink around the world

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I discovered cocktails late one night in the autumn of 2005. With a swoosh of a velvet curtain, I was ushered into Milk & Honey, one of the bars that sparked the cocktail revolution in New York City in the early 2000s. I was hooked at the first sip of my gold rush – a cocktail made with bourbon, lemon and honey. Over the past ten years, the cocktail scene has exploded around the globe. In some ways it's easy to see why: once you've tasted a great cocktail, you never go back.

There used to be only a handful of bars where you could get a proper Manhattan; now New York teems with them – and so do London and Paris, Tokyo and Singapore, Melbourne and Buenos Aires. Even more excitingly, great cocktail bars are no longer only a thing of metropolitan cities – they're cropping up in small towns and out-of-the-way places at a high rate. Slowly but surely, the old fashioned has gone back to being a boozy whisky drink instead of a fruit salad. Manhattans are stirred, not shaken. The Negroni has become a cocktail-menu staple. People are rediscovering all kinds of spirits and liqueurs, and inventing new ones. It's an exciting time to be a discerning drinker.

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