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Will Coviello previews this year's celebration of spirits, from traditional to trendy. by Will Coviello Washington D.C. bar owner and bartender Derek Brown ruffled some feathers in the craft cocktail community when he wrote an essay imploring bartenders to stop making so many new drinks. ??"People tend bar for six months and then start making muddy, convoluted drinks that aren't that enjoyable," Brown says via phone from Washington D.C. "Instead of reaching out to (customers), it's about them as the artist.? [ Read more ]

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