An expert on developing trends in the drinks/cocktail industry, Eben Freeman's unconventional approach to cocktail creation blurs the lines between beverage and food, sweet and savory. With fellow WD-50 alum, pastry chef Sam Mason, he has developed a cocktail program at SoHo's Tailor that includes pumpernickel-infused scotch with toasted caraway seed, Kahlua-tossed Rice Krispies and a Cuba Libre gel served on a lime chip.