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If you figure the ratio of dance-floor square footage to distance from Dallas, Billy Bob's is practically in your backyard, or something. But since we've told you about Adair's every year for, like, forever, this year we decided to change up the equation and cast the honky-tonk net far and wide, all the way to Fort Worth. This award has become synonymous with Adair's – the broken-in dance floor, the burger, the flair cluttering every possible space on the wall. (Philospher's stone would make an excellent drink name, by the way.) Alchemists searched vainly for the secret to turning dross into gold, but Sanchez has found something better: the recipes for liquid happiness.
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Tell him how your tastes run, and he'll whip out various liquids, infusions, ice cream, pixie dust, whatever and whip up something you've never had before but realize you've been hankering for all along. Mixologist? How about "alcohological alchemist?" With its large glass jars of house-made fruit and veggie infusions, Sanchez's narrow, woody saloon, tucked on a Deep Ellum street corner, has the vibe of a medieval chemist's lab (a very cool, inviting lab). At least we used to think that way until we met Gabe Sanchez, owner of Black Swan Saloon and winner of two other "bests" in this issue - for introducing pickle shots to the city and creating his watermelon-infused vodka and club soda. Bartender wasn't good enough? Did a bunch of drink-slingers attend a doctoral program in mixology at Johns Hopkins? Pfft. "Mixologist" has always seemed such a pretentious term.