When it comes to cocktails, Americans' tastes have evolved quite a bit over the last decade. Few people know this better than Eben Klemm, a former scientist-turned-mixologist who currently curates cocktails for New York's Knickerbocker Hotel . He also collaborates with various restaurants and bars - like Pearl & Ash, Le Diplomate, and Uptown Brasserie - through his consulting company, Cane & Maple. According to Klemm, drinkers aren't just sticking to sweet concoctions anymore. "There's been a general movement [towards] acceptance of strong, complex, and bittersweet drinks," he said. "Almost any place I put them on the menu, they're one of the top sellers." By "strong" and "bittersweet," Klemm means the Old Fashioned, and to a lesser extent, the Negroni. "Any decent bar or restaurant in almost any city in this country now can and will sell Negronis and Old Fashioneds. These were unsellable a decade ago," ...
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