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It's time to get creative with "make your own" beverage menus

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With a restaurant revamp comes some new menu concepts - and daytime beverages are no exception. At Dylan Prime, a newly reopened eatery in TriBeCa that brings a modern, farm- (and sea-) to-table concept to its old-world and elegant steakhouse framework, has brought a "make your own" beverage concept to its menu, allowing thirsty brunchers to indulge in a martini of their choice, designed to their very taste.

The options here include variations like oyster-, kimchee- and lobster-stuffed olives, your choice of alcohol brand and other choices, allowing the creativity to flow freely.

But Dylan Prime isn't the only Manhattan hotspot that is highlighting a diner's choice aspect in their libation offerings. Places ranging from the comfortable Italian eatery Sotto 13 to EMM Group's upscale mainstay Lexington Brass have similarly hopped on board, allowing guests to take the edge off a long week in their own time and with their own flavors.

DIY Bloody Mary menus offered at beloved destination Saxon + Parole are "seasoned to your liking," while Lexington Brass has two similar brunch options - customizable Bloody Mary's with a variety of "flares" like pickled okra and marinated onions, as well as a pour-your-own champagne "kit" with mixers ranging from peach puree to pomegranate juice. Upping the Prosecco-bar ante, Sotto 13, which focuses on communal shared plates and a welcoming, cozy Italian atmosphere, offers optional "toss-ins" like candied ginger, fresh berries and more.

As haute couture mixology starts to quiet down and personalization comes more and more to a forefront, we'd venture to say this is a trend that will only continue to gain popularity. After all, ordering pre-made drinks is so 2013, right?

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