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Mr. personality In Josh Kaplan’s opinion, the most important element of a cocktail is “fresh, fresh, fresh” ingredients. So it’s no surprise that as a sommelier, he works in the kitchen right along mk’s seasonally minded chefs. One night Kaplan (pictured) was sipping Madeira as pastry chef Kate Neumann worked on some apricot desserts. “I thought it was so cool how Madeira went with apricot,” he says, and thus the idea for the Ipanema was born. “I’m not going to put a cocktail on the menu [that contains] Godiva chocolate,” Kaplan says. “I always try to think of something different.” For the Ipanema, that something different is a splash of Madeira, adding to the mix of apricot nectar and cachaça a “slightly nutty note” (and a lot more personality than chocolate syrup). 868 N Franklin St between Chestnut and Locust Sts (312-482-9179).—David Tamarkin