deBary honed his philosophy of cocktail making during a decade behind the bar at some of the hottest spots in the world, and as the bar director of the Momofuku restaurant group. His egalitarian teaching approach focuses less on arcane details like drink history or science, and more on helping people better understand what they like in a beverage. “I want people with no experience to be able to make drinks,” he says. “I want to bring more people in.”