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Noma's Next Act

By Ryan Sutton - 2013-03-08T16:06:28Z

Photograph by Ryan Sutton/Bloomberg

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No Vodka, No Bourbon

Jonas Andersen, Gustu's sommelier and drink master, prepares a lemon-mandarin fizz. He uses Bolivian singani, a fermented and distilled grape liquor, as well as a local limoncello, virtually identical to the famed Italian variety. It's a cocktail that would probably be made with gin elsewhere, but any ingestible products at Gustu must be Bolivian products. It's a stricter rule than at Meyer's Noma, where ingredients can come from the greater Nordic region. The drink, by the way, tastes sort of like a silver gin fizz. Only much, much better. 

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