SOCHI, Russia — The bartender at the restaurant here flipped a liquor bottle stylishly around his back and laid out the ingredients for a cerulean, absinthe-based cocktail that he garnished with a golden berry.
It was not so long ago that far different, far less palatable, concoctions — urine, coffee grounds, table salt, to name a few choice ingredients — were mixed inside this same building, mere steps from where he stood.
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