"Living in a state with so many great farms, I wanted to highlight their local ingredients in our cocktails, as many kitchens around the city do in their food."
"They each represent one if not two local farm ingredients," says Freidus. If pressed to pick a favorite, he chooses the Mole cocktail-a tequila-based concoction with mole negro, roasted red pepper, and lime, served with a spent beer grain cracker, mole chocolate, and sea salt. "It's a really unexpected, savory flavor profile."
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