6/11/2010

Not only are New York's mixologists busy whipping up what they hope will be the next new blockbuster cocktail -- they've also got to give the drink a name. Some strive to find a moniker that reflects some quality inherent in the beverage while others wax poetic, creating literary names that don't give a clue to what's in the glass, says New York Times food writer Frank Bruni.

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