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Before Sother Teague got cocktail famous—before he opened Amor y Amargo in New York City, and became known as one of the leading global experts on all things bitter liqueurs—he was a chef.
While this isn’t all that uncommon, it is a load-bearing fact. Many a cook has looked, through heat-rippled air, out the swinging kitchen door at the (comparatively) glamorous and (again, comparatively) lucrative world of the bar, and reasoned that combining ingredients according to a recipe…
