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Off the menu special 

"Don't order from [a restaurant's cocktail menu] at all if what you really want is a Sazerac, a French 75 or another standard. Restaurants rarely list them, but ordering an off-the-menu classic is not like asking for a bowl of chili at Le Bernardin."

— New York Times writer Pete Wells in an essay on the perils of restaurant cocktail menus, which are currently popular with diners but can yield hit-or-miss results. He suggests many restaurants should keep things simple if they don't have experienced bartenders creating house drinks.


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