Not to be confused with the bottle-juggling bartender, the mixologist works like a chef: sourcing fresh ingredients, rare liqueurs and forgotten recipes and crafting cocktails designed more for complexity of taste than for raw potency. At Restaurant Eugenes tiny bar, GREG BEST produces some of the most sublime concoctions in the city, armed with an old-fashioned seltzer bottle, a near-encyclopedic knowledge of the spirit world and shelves stocked with a dizzying array of rye whiskeys, Dutch genevers and Czech herbal bitters. Perfectionist Best makes his own simple syrup, tonic water and even a lavender infusion that takes two weeks to steep. He has recently partnered with the folks who own Eugene to open a public house across the breezeway called Holeman & Finch. The restaurant is scheduled to open any day, with Best behind the bar. Be sure to save us a stool.