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Batches and Bowls

Whether you are prepping for a weekend party or a spring picnic (we are probably several months early for that), you may be looking for ways to enjoy the event and the company of your guests without spending time mixing individual cocktails on request. Beer and wine are easy options, but you shouldn't have to sacrifice good flavors and quality ingredients just because you'd rather join the party instead of busily shaking craft cocktails. As log as you are willing to do some preparation a day or so ahead of time, you don't need to play bartender. We are talking about batched cocktails—a common request we get from friends who are either searching for the perfect recipe or are interested in techniques they can leverage to make the process easier once guests arrive.

For us, the Super Bowl refers to any vessel large enough to hold a batch of Philadelphia

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Classics Series: The Manhattan Cocktail

It's a very basic drink, but nobody seems to ever make it exactly the same way. There are plenty of variations (and as many hot debates over them). But one thing everyone agrees upon is that the Manhattan is a true classic. Only a cocktail this fundamental—this delicious—could instill such devotion or inspire such creativity. One of my all-time favorite cocktails is The Violet Hour's incredible Dogwood Manhattan, created by Michael Rubel. He takes liberty with the ingredients, raising the bar on flavor without straying from the core concept. Whether you are new to the Manhattan or you just don't understand what all of the fuss is about, this is one cocktail that is definitely worthy of further exploration.

Origins We cannot be certain how exactly the Manhattan cocktail came into existence. It's no surprise that most people believe it originated in New York, but the specific circumstances surrounding its

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