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by Kevin Mabry Bar Manager at Capo celebrating the New Year with new and new ways to cook, like induction. induction. like cook, to ways new and drinks new with Year New the celebrating

, the “Cheers to what’s new” series is all about all is series new” what’s to “Cheers the , FRIGIDAIRE Sponsored by by Sponsored Ingredients. Directions. 18 oz. Bourbon of choice Make honey syrup by combining equal (recommended: Four parts honey and hot water and stir.

featuring fresh ingredients and creative riffs on classics. classics. on riffs creative and ingredients fresh featuring Roses Yellow Label or Chill (keeps up to 1 week). Combine

parent’s sports bar, and now creates a sophisticated lineup of craft cocktails, cocktails, craft of lineup sophisticated a creates now and bar, sports parent’s Knob Creek Bourbon) bourbon, apple cider, fresh ,

in Boston’s cocktail scene for over five years. He gained hospitality experience at his his at experience hospitality gained He years. five over for scene cocktail Boston’s in 24 oz. Local Pressed honey syrup, and bitters in punch bowl A recipient of Zagat’s 30 Under 30 Award at age 26, Kevin has been an industry leader leader industry an been has Kevin 26, age at Award 30 Under 30 Zagat’s of recipient A Apple Cider

and add freshly grated and Kevin Mabry - Bar Manager, Capo Manager, Bar - Mabry Kevin 6 oz. Fresh Lemon 4 oz. Honey Syrup . Chill for 2 hours. Add chilled 12 dashes Angostura Bitters soda water/sparkling (optional) 0.5 teaspoon Freshly Grated Cinnamon and serve over ice. 0.5 teaspoon Freshly Grated Nutmeg Expert tip. Low proof? Proper dilution is key for balance here

Add 1.5 oz. soda water so be sure to chill it down properly

MABRY before serving.

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