![]() While Bonacore opts for A&W for pure nostalgia reasons, Canadian bartender Warren Johnston, owner of ready-to-drink beverage company, Above Average Drinks, goes with Boylan Root Beer when topping off Vieux Pontarlier to make his Above Average Absinthe + Root Beer. That’s when it occurred to him that root beer, which typically employs sarsaparilla bark, might be the perfect fit. “I wanted to choose a soda that is produced using some kind of bark to complement the botanicals in the amaro,” he says. However, in his version, he opts for a milder, less-medicinal amaro: Ramazzotti. “One of my main inspirations for this highball was the classic Fernet con Coca,” explains Dylan Bonacore, a cocktail-loving pizza cook at Roberta’s Pizza in Brooklyn, referring to the simple highball that has become the national drink of Argentina. While it’s easy to dismiss commercial sodas for their artificiality, there are certain examples that, with the right flavor pairing, appear almost tailor-made for mixing. “No one thinks that items like Fanta, or Tang, or even SunnyD have a place at the table.” “At work, all my peers are superfocused on utilizing the freshest fruits and herbs to create familiar flavors,” he explains. Amore regularly serves it to customers both at the restaurant and as part of a recurring pop-up he runs called Dustin’s Dive. But when the orange soda, the only other ingredient, proved too saccharine, he balanced the drink with a splash of bittersweet Campari. When creating it, he leaned on mezcal’s inherent affinity for citrus. His favorite, dubbed Wanta Campa, features the unlikely combination of mezcal, Campari and Fanta Orange. “I live for trash highballs, honestly,” says Dustin Amore, a bartender at Butchers & Bakers, an upscale gastropub in Farmington, Connecticut.
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