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The first thing you'll probably wonder about the drinks at Bradstreet Craftshouse is why they're taking so long to make. What are they doing? Adding ingredients with eyedroppers? Actually, yes. That's because Bradstreet's bartenders treat each drink as a work of art--the Dark and Stormy looks like a Rothko poured into a glass. The Graves Hotel's windowless, retro lounge is quickly raising the bar for Twin Cities cocktail culture. Expanding on the craft developed at places pairing scratch-made juices, syrups, bitters, and tonics with top-quality liquors, the Graves brought in a couple of New York cocktail consultants to shake things up even more. That means every detail is carefully scrutinized: the bar uses five types of ice to precisely hone the drink's temperature and dilution, and homemade bitters that change with the seasons. Several of the small plates are street food or bar snacks with a haute twist, such as polenta fries, grass-fed beef sliders, or duck wings. Cosmos pastry chef Khanh Tran does the desserts, so expect daring flavor pairings and presentations as artful as the swank surroundings.