Bartender Sam Ross, who cut his teeth behind the bar at Milk & Honey and is now a co-owner of Attaboy has been working within the menu-less “bartender’s choice” format for years. Generally guests will give Ross and his team a few basic descriptors and the bartenders then pull from an ever-changing repertoire of drinks. This Fernet-laced riff on the classic Whiskey Sour formula is Ross’s go-to drink for “whiskey/citrus/bitter” requests.
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