Over the course of the year, Derek visited some of the country's (and the world's) best bars in order to sample the cutting edge of mixology. It's a difficult job, but Derek took the hit for us.
Among his favorite drinks he encountered: the Martinez Sour, as prepared by Justin Pike at The Tasting Kitchen in L.A., a Rob Roy, as mixed by Arash Hanjianpour at Candelaria in Paris, and the Cold Hot Chocolate from Craig Schoettler at Aviary in Chicago.
Derek opines that the trend for high-end cocktails shows no signs of abating; if anything, it's now become part of the mainstream. Good news for those of us who love fine spirits. (Even if it makes our livers a little sad.)