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Archive for Editorial Intern

More Cowbell

By Bitter amaro bites through this otherwise “spritzy” drink, made with gin, aperol and silky gum syrup.

Highball Mizuwari

By This Japanese cocktail is all about the whisky—and the ritual. Make sure you count your stirs.

Hakushu Highball

By This smoky, modern cocktail is stirred exactly 13.5 times to honor Japanese tradition.