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"I drink a lot of gimlets and daiquiris. Any three-part sours." —Nicholas Mansur, bar manager at Shepard
Image credit: Emily Phares for Eater
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"Couple of different scenarios: After a long hard night at work, I go for the negroni — Plymouth gin, down with a twist. Out with a bunch of friends? Craft beer or cider in a can with a shot of amaro." —Angela Lamb, bar manager at Coda Bar & Kitchen
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"A sazerac or a Hanky Panky (if there is not a new-to-me cocktail on the their list that I want to write about for the CocktailVirgin blog)." —Fred Yarm, bar manager at Loyal Nine
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"I don’t often go out for cocktails because I make them enough, and I understand them enough that I don’t generally want other people to make cocktails for me. If I do go out and get something that I don’t already know how to make, it’s because I want to either support my friends who are doing something cool or just see what the bar’s doing. My go-to is still probably a negroni. I order that more than anything else when I do order cocktails, because it’s difficult to mess up, and because it’s hard to have a bad negroni. It’s always comforting; it’s always lovely." —Tyler Wang, bar manager at Audubon
Image credit: Emily Phares for Eater
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"Daiquiri." —Will Isaza, spirit whisperer at Fairsted Kitchen
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"I love to order a great bourbon cocktail, something aromatic and strong." —Michelle Raye, general manager of Vida Cantina in Portsmouth, NH
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"I love a cocktail when I first arrive for a meal. My go-to is a Last Word. For me, it's such a refreshing combination that's easy to put down and get ready for a meal." —Joe Fisketti, beverage manager at Rosebud American Kitchen & Bar
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"Negroni on the rocks. It’s delicious, and it’s user-friendly for the bartender." —Dave Miller, lead bartender at Clink and The Liberty Bar in The Liberty Hotel
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"Cooked, non-distilled, fermented mash with a lower alcohol content and crisp, carbonated, lightly hopped, and sometimes sour taste...beer." —Michael Boughton, corporate beverage director of Boston Nightlife Ventures
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"Depends on the night and occasion. If I'm out with friends, it's a bourbon on the rocks or a craft beer. If I'm out for dinner, then it's usually a true old fashioned (no fruit) or a Manhattan." —Tony Romano, bartender at BOKX109
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"Tito's dirty martini — extra dirty, extra cold." —Kaylee Platt, manager of City Bar Westin
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"Manhattan, negroni, or a Ketal soda." —Kevin Khem, restaurant manager at ArtBar at the Royal Sonesta
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"Añejo tequila Manhattan." —Chris O’Neill, bartender at Deuxave
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"Boulevardier. Substitute cynar for vermouth." —Vincent Conte, lead bartender at Posto
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"Last Word." —Rob Ficks, lead bartender at Craigie on Main
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"Maker's Mark Manhattan on the rocks, no cherry." —Mike Thomas, bar manager at Gather in District Hall
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"Plain and simple, a good añejo tequila neat." —Lindolfo Silva, lead bartender at The Painted Burro
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"Daiquiri or Toronto." —Daren Swisher, co-bar manager at Hojoko
Image credit: Averil Lowry for Hojoko
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"Old fashioned." —Jarek Mountain, bartender at Back Bay Harry's
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"A negroni when I'm at cocktail bars or cocktail-centric restaurants. Always delicious! If I'm somewhere else, it's more than likely going to be a Campari & soda." —Jared Sadoian, bar manager at The Hawthorne
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"My go-to is the Mamie Taylor. It’s a highball with scotch, lime, and ginger beer. It’s refreshing on hot summer days and has enough character to stand up to cold winter nights." —Kyle Powell, bar manger of State Street Provisions (opening in November 2015)
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"I'm split. If there's an interesting sherry cocktail, that's always my first stop; if not, I ask the bartender for their favorite mezcal drink. " —Yuri Bredbeck, beverage director at Tres Gatos
"Manhattan, down." —Adam Lantheaume, owner of The Boston Shaker