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This savory riff on the Old-Fashioned was on the David Bowie–themed menu at Boston Baijiu Bar, a pop-up at Nick Lappen’s Backbar. The cocktail is inspired by pork ribs with fish sauce caramel glaze, a dish Lappen first tasted in Vietnam. For the drink, he uses Vinn, a domestically produced rice-aroma baijiu from Oregon, and adds a touch of maple syrup in a nod to his New England roots.
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