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Tai One On

Our friends at Eater National have devoted their Eater Elements series this Cocktail Week to exploring iconic drinks, and representing SF is none other than the Tonga Room, with bar manager JP Cote breaking down how the recently revamped mai tai is made. Fun facts: the Tonga is currently selling 3,000 mai tais a month, and they have to contract an outside juicer because juicing for the many drinks sold each night would comprise a full-time job. [~ EN ~]

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