Cocktails Are Back and their new incarnations make more sophisticated sipping than ever before. These updated classics from the country s most popular chefs and bartenders are simple to concoct yet complex in character and flavor. Here s how to stir up new, exciting tastes with finesse. Cheers!White Peach Sangria and Pomegranate Sangria --chef Bobby FlayThe Cajun Martini --chef Paul PrudhommeThe Citrus Cooler --Paul Bolles-Beaven, Union Square CafeThe Rumbo Jam --Katy Keck, New World Grill
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