The current January issue is the annual Saveur 100: "Our favorite places, tools, ingredients, cookbooks, recipes, restaurants, and more."
For the cocktail recipes, I sourced them from:
- Max Grecco of Vasco in Sydney, Australia
- Renato “Tato” Giovannoni of Florerèa Atlántico in Buenos Aires
- Jackson Cannon of Island Creek Oyster Bar in Boston
- Patrick Poelvoorde of San Francisco's Park Tavern