Bartending used to be simple. Measure a jigger or two of liquor into a glass filled with ice and top it with a healthy splash of tonic, soda or just plain water. Toss in a lemon peel and serve with a cocktail napkin. For more specialized drinks like whiskey sours and margaritas, you could fall back on those dependable pre-made, bottled “mixers.” And if you were really good, you could easily whip up an exquisitely balanced Manhattan or the “perfect martini,” shaken, not stirred, for the ...

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