We continue to be amazed at the depth of the cocktail craze in the Bay, and if a mixology seminar at Bourbon & Branch over the weekend is any indication (let's say it is), the craze shan't be subsiding anytime soon: "When asked about the future of cocktails, Cyrus' Scott Beattie said that more people will be interested in where the ingredients in their drinks come from..." First came Eat Local; now comes Drink Local. Oh, and vinegar is the new mixology black. [Alcademics]
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