// In This Issue
Which fruits do you (and don’t you) muddle in an old-fashioned? How do you temper the brandy in a sidecar? Just how much absinthe goes into a Sazerac? If you’ve ever marveled at the history surrounding tried-and-true cocktails, you’re not alone. We tapped some of the most studious bartenders across Columbus to get to the bottom of these questions and the secrets that elevate a classic from memorable to unforgettable.