Craft Cocktail Quotes

Spiritual but not religious,” Zachary clarifies. He doesn’t say what he is thinking, which is that his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending.

his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending.

His religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending.

That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending.

In university courses we do exercises. Term papers, quizzes, final examinations are not meant for publication. We move through a course on Dostoevsky or Poe as we move through a mildly good cocktail party, picking up the good bits of food or conversation, bearing with the rest, going home when it comes to seem the reasonable thing to do. Art, at those moments when it feels most like art -- when we feel most alive, most alert, most triumphant -- is less like a cocktail party than a tank full of sharks.

Oh, no, thanks, though. I’m agnostopagan.” The Keeper cocks his head questioningly. “Spiritual but not religious,” Zachary clarifies. He doesn’t say what he is thinking, which is that his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending.

She was teetering on the cusp of adulthood. Three-quarters child, one-quarter yearning. Her dreams were confused kaleidoscopes of swanning through the sets of TV shows, drinking cocktails that looked like vodka martinis and tasted like Sprite, wearing lipstick and pumps covered in red craft glitter, and marrying someone who was half pop star and half stuffed animal.

We move through a course on Dostoevsky or Poe as we move through a mildly good cocktail party...Art...is less like a cocktail party thank a tank of shark.

Spiritual but not religious,” Zachary clarifies. He doesn’t say what he is thinking, which is that his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere

Spiritual but not religious,” Zachary clarifies. He doesn’t say what he is thinking, which is that his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending. He

Good times can still be had by those following the Paleo lifestyle. Cocktails are often synonymous with sugary syrups and artificial mixers, but I enlisted the help of my craft cocktail mixing brother, Joel, to create these specialty real food ‘mocktails’, or ‘fables’ as he calls them. We also see no problem with adding a few splashes of 100% agave Tequila or Mezcal to any of these beverages! (1.5 ounces should do)

I’m agnostopagan.” The Keeper cocks his head questioningly. “Spiritual but not religious,” Zachary clarifies. He doesn’t say what he is thinking, which is that his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending.

He doesn't say what he is thinking, which is that his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss-fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending.

Spiritual but not religious," Zachary clarifies. He doesn't say what he is thinking, which is that his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending.

Oh, no, thanks, though. I’m agnostopagan.” The Keeper cocks his head questioningly. “Spiritual but not religious,” Zachary clarifies. He doesn’t say what he is thinking, which is that his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending. He wonders what, exactly, was in that thing he drank earlier.

Will you be needing to know the location of Mecca?” the Keeper asks. “Oh, no, thanks, though. I’m agnostopagan.” The Keeper cocks his head questioningly. “Spiritual but not religious,” Zachary clarifies. He doesn’t say what he is thinking, which is that his church is held-breath story listening and late-night-concert ear-ringing rapture and perfect-boss fight-button pressing. That his religion is buried in the silence of freshly fallen snow, in a carefully crafted cocktail, in between the pages of a book somewhere after the beginning but before the ending. He wonders what, exactly, was in that thing he drank earlier.

The heart of rock will always remain a primal world of action. The music revives itself over and over again in that form, primitive rockabilly, punk, hard soul and early rap. Integrating the world of thought and reflection with the world of primitive action is *not* a necessary skill for making great rock 'n' roll. Many of the music's most glorious moments feel as though they were birthed in an explosion of raw talent and creative instinct (some of them even were!). But ... if you want to burn bright, hard *and* long, you will need to depend on more than your initial instincts. You will need to develop some craft and a creative intelligence that will lead you *farther* when things get dicey. That's what'll help you make crucial sense and powerful music as time passes, giving you the skills that may also keep you alive, creatively and physically. The failure of so many of rock's artists to outlive their expiration date of a few years, make more than a few great albums and avoid treading water, or worse, I felt was due to the misfit nature of those drawn to the profession. These were strong, addictive personalities, fired by compulsion, narcissism, license, passion and an inbred entitlement, all slammed over a world of fear, hunger and insecurity. That's a Molotov cocktail of confusion that can leave you unable to make, or resistant to making, the lead of consciousness a life in the field demands. After first contact knocks you on your ass, you'd better have a plan, for some preparedness and personal development will be required if you expect to hang around any longer than your fifteen minutes. Now, some guys' five minutes are worth other guys' fifty years, and while burning out in one brilliant supernova will send record sales through the roof, leave you living fast, dying young, leaving a beautiful corpse, there *is* something to be said for living. Personally, I like my gods old, grizzled and *here*. I'll take Dylan; the pirate raiding party of the Stones; the hope-I-get-very-old-before-I-die, present live power of the Who; a fat, still-mesmerizing-until-his-death Brando—they all suit me over the alternative. I would've liked to have seen that last Michael Jackson show, a seventy-year-old Elvis reinventing and relishing in his talents, where Jimi Hendrix might've next taken the electric guitar, Keith Moon, Janis Joplin, Kurt Cobain and all the others whose untimely deaths and lost talents stole something from the music I love, living on, enjoying the blessings of their gifts and their audience's regard. Aging is scary but fascinating, and great talent morphs in strange and often enlightening ways. Plus, to those you've received so much from, so much joy, knowledge and inspiration, you wish life, happiness and peace. These aren't easy to come by.

Imagine the cocktail party raconteur who captivates his listeners with some adventure story while taking dramatic sips from a gin martini. Chances are he is not a writer. This seems counter-intuitive. After all, writers create characters that are so darn interesting. A good writer can hold you spellbound through a two-hundred page story. Why aren’t all writers scintillating, life-of-the-party types in person? Some are. But many are not. Part of the answer is that writers are not required to think on their feet. Spur-of-the-moment wittiness is a necessary quality for improv actors, talk-show hosts, and politicians. But writers don’t think or work in real time. They create at their own pace, spending hours or days on clever dialogue, or crafting a scene in which they get to micro-manage every detail. Real life doesn’t work like that. And that’s okay. There is really only one place where a writer needs to be absolutely charming and irresistible; not at cocktail parties, not on television, not in front of a live audience -- but on paper.

The penthouse bar had an even more commanding view, and craft cocktails named after local or formerly local writers and their books--- the Anne Rice blood orange martini, the Tsukiyama Samurai, the Christopher Moore Demon, the Joy Luck Cocktail.

Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters. It is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head…It is said also, to be of great use to a Democratic candidate because, a person having swallowed a glass of it, is ready to swallow anything else.

I believe that if life gives you lemons, you should make lemonade... And try to find somebody whose life has given them vodka, and have a party.

I knew from previous research that there is only one way to build up a tolerance to spicy food: eat more spicy food. What if sensitivity to alcohol works in a similar fashion? The anecdotal evidence from dozens of bartenders confirms that people who drink a lot develop a taste tolerance to alcohol—it takes stronger and stronger drinks over time to generate the same amount of tingle.

A vast, secret army set to work on Operation Fortitude, fabricating physical deception, including dummy landing craft and rubber tanks at key points, and technical deception in the form of great waves of radio traffic, a blizzard of electric noise mimicking great armies training and assembling where none existed. British diplomats dropped misleading hints at cocktail parties to be overheard by the eavesdroppers and channeled back to Germany. Conspicuously large orders were made for Michelin Map 51, a map of the Pas de Calais area.

Craddock is also credited with saying that the best way to drink a cocktail is “quickly, while it’s laughing at you!

Crockett wrote that Martinis were the most popular pre–World War I cocktail at the Waldorf, with the Manhattan running second

The American bartender of the ‘Gay Nineties’ was an institution. His fame spread to the four corners of the globe, and visitors to our shores from the continent bowed before his skill in concocting tempting mixtures of ‘liquid lightening.’ He was and still is in a class by himself. We may go to Europe for our chefs, but Europe comes to us for its bartenders,” wrote W. C. Whitfield in his 1939 book Just Cocktails.

At some point close to the year 1800, somebody created the world’s first cocktail.

On May 13, 1806, the Balance and Columbian Repository of Hudson, New York, answered a reader’s query as to the nature of a cocktail: “Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called a bittered sling.” The cocktail had been born, it had been defined, and yet it couldn’t have been very well known by the general populace, or the newspaper wouldn’t have considered it a fit topic for elucidation.

Where does the word cocktail come from? There are many answers to that question, and none is really satisfactory. One particular favorite story of mine, though, comes from The Booze Reader: A Soggy Saga of a Man in His Cups, by George Bishop: “The word itself stems from the English cock-tail which, in the middle 1800s, referred to a woman of easy virtue who was considered desirable but impure. The word was imported by expatriate Englishmen and applied derogatorily to the newly acquired American habit of bastardizing good British Gin with foreign matter, including ice. The disappearance of the hyphen coincided with the general acceptance of the word and its re-exportation back to England in its present meaning.” Of course, this can’t be true since the word was applied to a drink before the middle 1800s, but it’s entertaining nonetheless, and the definition of “desirable but impure” fits cocktails to a tee. A delightful story, published in 1936 in the Bartender, a British publication, details how English sailors of “many years ago” were served mixed drinks in a Mexican tavern. The drinks were stirred with “the fine, slender and smooth root of a plant which owing to its shape was called Cola de Gallo, which in English means ‘Cock’s tail.’ ” The story goes on to say that the sailors made the name popular in England, and from there the word made its way to America. Another Mexican tale about the etymology of cocktail—again, dated “many years ago”—concerns Xoc-tl (transliterated as Xochitl and Coctel in different accounts), the daughter of a Mexican king, who served drinks to visiting American officers. The Americans honored her by calling the drinks cocktails—the closest they could come to pronouncing her name. And one more south-of-the-border explanation for the word can be found in Made in America, by Bill Bryson, who explains that in the Krio language, spoken in Sierra Leone, a scorpion is called a kaktel. Could it be that the sting in the cocktail is related to the sting in the scorpion’s tail? It’s doubtful at best. One of the most popular tales told about the first drinks known as cocktails concerns a tavernkeeper by the name of Betsy Flanagan, who in 1779 served French soldiers drinks garnished with feathers she had plucked from a neighbor’s roosters. The soldiers toasted her by shouting, “Vive le cocktail!” William Grimes, however, points out in his book Straight Up or On the Rocks: A Cultural History of American Drink that Flanagan was a fictional character who appeared in The Spy, by James Fenimore Cooper. He also notes that the book “relied on oral testimony of Revolutionary War veterans,” so although it’s possible that the tale has some merit, it’s a very unsatisfactory explanation. A fairly plausible narrative on this subject can be found in Famous New Orleans Drinks & How to Mix ’em, by Stanley Clisby Arthur, first published in 1937. Arthur tells the story of Antoine Amedie Peychaud, a French refugee from San Domingo who settled in New Orleans in 1793. Peychaud was an apothecary who opened his own business, where, among other things, he made his own bitters, Peychaud’s, a concoction still available today. He created a stomach remedy by mixing his bitters with brandy in an eggcup—a vessel known to him in his native tongue as a coquetier. Presumably not all Peychaud’s customers spoke French, and it’s quite possible that the word, pronounced coh-KET-yay, could have been corrupted into cocktail. However, according to the Sazerac Company, the present-day producers of Peychaud’s bitters, the apothecary didn’t open until 1838, so there’s yet another explanation that doesn’t work.

In the United States, the demand for well-constructed mixed drinks grew steadily during the latter half of the nineteenth century until, in the 1890s, the Golden Age of Cocktails arrived. It would last right up to the enactment of Prohibition in 1920, but don’t think for a moment that every bar in America was serving masterfully mixed drinks.

[A]ccording to Hell’s Best Friend, by Jan Holden, if you were unfortunate enough to order a Manhattan at the Humboldt in Grays Harbor, Washington, the owner, Fred Hewett (who apparently didn’t much care for anyone who drank cocktails), would pour a mixture of whiskey, gin, rum, brandy, aquavit, and bitters into a beer mug, top it up with beer, and stir it with his finger before handing it to you.

Ten cocktails are contained in the recipe section of Thomas’s 1862 book, and all of them contain bitters. Indeed, it would be decades before anyone dared give the name cocktail to a drink made without this ingredient.

The majority of the drinks popular at the turn of the nineteenth century were, by and large, sweeter than they would become over the next twenty years. Something else happened, though, in the last decades of the 1800s. Something momentous. Something that left us with a range of drinks that must now be considered the capos of the cocktail family: Vermouth became popular among the cocktailian bartenders of America.

There can be no doubt that vermouth changed the face of mixed drinks in the twentieth century. The Manhattan, the Martini, and the Rob Roy might be considered to be the Triple Crown of cocktails, and you can’t make one of them without vermouth.

The serious bartenders of the 1800s gave us the mixed-drink bases with which cocktailians still work today. The masters of the craft during the first century of cocktails formulated sours and the majority of other categorized drinks, and they learned to use liqueurs and other sweetening agents as substitutes for simple syrup. These barkeeps understood the importance of bitters, and they knew that balance was the key to any well-constructed drink.

Sidney E. Klein, a union organizer in Manhattan during the twenties, says that cocktails just weren’t the point when bibbers of the time went out on the town, and that most people just wanted the “straight stuff.” Although this doesn’t mean that Martinis weren’t made and Manhattans left the face of the earth, it certainly wasn’t a period when bartenders could be very creative. The new drinks that did appear during this era were mostly fashioned in Europe, where at least a few American bartenders fled to pursue their careers. Harry Craddock was one such man. He started work as a bartender at the Savoy Hotel, London, in 1925, and compiled The Savoy Cocktail Book (1930), in which he admonished bartenders, “Shake the shaker as hard as you can: don’t just rock it: you are trying to wake it up, not send it to sleep!” Craddock is also credited with saying that the best way to drink a cocktail is “quickly, while it’s laughing at you!

The Drunk’s Blue Book, written by Norman Anthony and O. Soglow in 1933, for instance, details what the authors call the Drunk’s Code: Free lunch. Free speech. Free cheers. Five-day week. Every third drink on the house. Lower curbstones. Overstuffed gutters. More lampposts. Rubber nightsticks and rolling pins. More keyholes for every door. More farmers’ daughters. Colder ice. Two cocktails for a quarter. Bigger and better beers.

Embury was the first true cocktailian of the modern age, and he took time to analyze the components of a cocktail, breaking them down into a base (usually a spirit, it must be at least 50 percent of the drink); a modifying, smoothing, or aromatizing agent, such as vermouth, bitters, fruit juice, sugar, cream, or eggs; and “additional special flavoring and coloring ingredients,” which he defined as liqueurs and nonalcoholic fruit syrups. Embury taught us that the Ramos Gin Fizz must be shaken for at least five minutes in order to achieve the proper silky consistency, suggested that Peychaud’s bitters be used in the Rob Roy, and noted that “for cocktails, such as the Side Car, a three-star cognac is entirely adequate, although a ten-year-old cognac will produce a better drink.” In the second edition of his book, Embury mentioned that he had been criticized for omitting two drinks from his original work: the Bloody Mary, which he described as “strictly vile,” and the Moscow Mule, as “merely mediocre.” On the subject of Martinis, he explained that although most cocktail books call for the drink to be made with one-third to one-half vermouth, “quite recently, in violent protest of this wishy-washy type of cocktail, there has sprung up the vermouth-rinse method of making Martinis.” He describes a drink made from chilled gin in a cocktail glass coated in vermouth. Embury didn’t approve of either version, and went on to say that a ratio of seven parts gin to one part vermouth was his personal favorite. While Embury was taking his drinking seriously, many Americans were quaffing Martinis by the pitcher, and Playboy magazine commissioned cocktail maven Thomas Mario and, later, Emanuel Greenberg to deliver cocktail news to a nation of people who drank for fun, and did it on a regular basis. Esquire magazine issued its Handbook for Hosts as early as 1949, detailing drinks such as the Sloe Gin Fizz, the Pan American, the “I Died Game, Boys” Mixture, and the Ginsicle—gin with fruit juice or simple syrup poured over chipped ice in a champagne glass. A cartoon in the book depicts a frustrated bartender mopping his fevered brow and exclaiming, “She ordered it because it had a cute name.” The world of cocktails was tilting slightly on its axis, and liquor companies lobbied long and hard to get into the act. In the fifties, Southern Comfort convinced us to make Comfort Manhattans and Comfort Old-Fashioneds by issuing a booklet: How to Make the 32 Most Popular Drinks. By the seventies, when the Comfort Manhattan had become the Improved Manhattan, they were bringing us Happy Hour Mixology Plus a Primer of Happy Hour Astrology, presumably so we would have something to talk about at bars: “Oh, you’re a Virgo—discriminating, keenly analytical, exacting, and often a perfectionist. Wanna drink?

It’s important to understand that, back in the mid-sixties, there were few, if any, New York bars where single women felt comfortable—bars in New York were mainly beer joints for men. And so, all of those stewardesses and models back then simply partied at, well, house parties. Stillman was about to change all that when he opened a bar called TGI Fridays, which welcomed both men and women, thus creating the first singles’ bar—one that felt like a cocktail party.

By the mid-1980s the health craze had swept the country, and the cocktail scene was all but dead.

Dale is the man who mentored Audrey Saunders, who went on to open The Pegu Club in New York—one of the world’s most renowned craft cocktail bars. Audrey has given birth to such delicious potions as the Gin-Gin Mule and the Old Cuban, both cocktails that have become global phenomena. DeGroff and Saunders have a lot to answer for.

My belief is that it didn’t take too very long for the marketing mavens in the big drinks companies to recognize that bartenders are their best brand ambassadors, and since these companies tend to have deep pockets, they quickly started putting their money where it worked best for everyone concerned. They launched competitions with fabulous prizes, flew bartenders around the world to strut their stuff in all manner of exotic locations, and hired bartenders as educators and as marketers. In my opinion, without the support of the liquor industry, the craft cocktail revolution might well have died early.

Mixed drinks of all kinds should glide down the throat easily, and since most cocktails have a spirit base, the addition of ingredients containing less or no alcohol is needed to cut the strength of the drink and make it more palatable. In most cases, the base spirit, be it gin, vodka, whiskey, or any other relatively high-proof distillate, makes up over 50 percent of the cocktail, and its soul must be soothed if the bartender wants to achieve balance.

[T]he vast majority of drinks called for in any bar are simple Highballs such as Scotch and Soda, as well as Martinis, Manhattans, Margaritas, and other perennial favorites that are quite easy to master. Every bar also has its idiosyncratic cocktails, such as house specialties or weird potions peculiar to that one particular joint. Most bartenders will tell you that it’s seldom necessary to know how to make more than a couple dozen drinks in any one bar.

Dr. Siegert stayed on in Angostura (renamed Ciudad Bolívar in 1846) to study native botanicals and determine if they could be used medicinally. By 1824, he had developed a tonic known as amargos aromáticos, which he marketed commercially. Now called Angostura bitters, the product is made in Trinidad, and is the best-known cocktail ingredient of its kind in the world. The Angostura company claims that the product gained worldwide renown when, shortly after its creation, it became a staple of ships’ provisions; it was used to treat seasickness, fever, and scurvy. The recipe for this potion, though, remains a well-guarded secret.

From the beginning, the SS Deutschland was beset by problems, She was known as the “Cocktail Shaker” when she was first launched in 1923. On her trials, it was noticed that the ship had a serious vibration problem due to an imbalance in her twin shafts or perhaps her massive bronze propellers. Because of a lack of funding, this vibration was accepted and remained so for the first six years of her existence. It was an embarrassment to have a ship represent the German Merchant Marine, Handelsmarine, that was handicapped from the start. However, she was still considered the pride of the Hamburg-Amerika Line, a company with rich traditions that was founded in 1847. So, when the Deutschland left Hamburg for the first time on March 27, 1924, she moved slowly down the Elbe River past Blohm und Voss, the massive dockyard where she had been built. At the time of her maiden voyage, the entire city celebrated when the Deutschland headed down the Elbe River towards the North Sea. Other ships in the harbor fittingly saluted her by blowing their deep throaty whistles, as small craft such as tugboats and fireboats pumped frothy white streams of the brackish river water high into the air. By the time I boarded her for my voyage to the United States in November, 1934, the SS Deutschland was over 11 years old and, although she was still Hamburg-Amerika Line’s flagship, she was beginning to show her age. Germans, who prided themselves in their knowledge of science and engineering, were falling behind other European countries. Paying retribution to the victors of World War I had drained the German treasury and as a nation, they resented it. Hostility had increased and the pressure it put on the people was obvious. Many looked to Hitler to make “Germany great again.

The recent enormous popularity of gin means there has been a parallel surge in delicious high-end tonics. Try Fentimans, Fever Tree and good old Schweppes Indian Tonic. One of those with a slice of lime looks just like a G&T and is delicious. • I used to say brunch isn’t brunch without a Bloody Mary. Now, unless it’s a special occasion, I go for a just-as-delicious and way-more-virtuous Virgin Mary. Just make sure they don’t scrimp on the Tabasco so that you get that kick. • Bitters are great for solving the issue of so many alcohol-free drinks being sickly sweet (I mean, what’s the point of not drinking if you’re going to feel like throwing up in the taxi home anyway?). A soda water with a dash of Angostura bitters hits the spot. • Kombucha is made with ‘live’ fermented tea, so it’s packed with nutrients and great for your gut. Search out craft kombucha brewers like Equinox, Love, Jarr, or Profusion, whose kombucha is available from Ocado. • If a bar has a cocktail list, it will almost certainly have an alcohol-free section. If not, just ask. Mixologists love showing off, so they’ll relish the challenge of creating something bespoke. • For widely available botanically brewed deliciousness, try Folkington’s, Belvoir, Luscombe and Peter Spanton. • A bitter lemon is a great option, assuming you don’t mind (or perhaps you quite enjoy) the slight vibe of Dot and Ethel in the Queen Vic. Personally, I love a bit of 1970s kitsch, and a bitter lemon is usually served on ice in a low-ball glass, so it is perfect for evenings when you don’t want to make a big deal of not drinking, because it looks like a ‘proper’ drink.

My personal hell is a place filled with loud, cocky, inked hipster—millennials. It’s a place where every guy looks like a member of Mumford & Sons, and all the women shun makeup. No, it isn’t Lollapalooza, nor an Arcade Fire concert. No, it isn’t some hipster independent coffee shop serving the latest trend in cold brewed coffee and a donut. No, not a craft cocktail lounge playing Daft Punk on vinyl while everyone sits on low striped cushions and corduroy couches wearing color schemes of pants and tops that make no sense.

My personal hell is a place filled with loud, cocky, inked hipster—millennials. It’s a place where every guy looks like a member of Mumford & Sons, and all the women shun makeup. No, it isn’t Lollapalooza, nor an Arcade Fire concert. No, it isn’t some hipster independent coffee shop serving the latest trend in cold brewed coffee and a donut. No, not a craft cocktail lounge playing Daft Punk on vinyl while everyone sits on low striped cushions and corduroy couches wearing color schemes of pants and tops that make no sense. I’ll give you a hint. A woman walked around wearing a t-shirt stating, “Data is the new bacon.” Excuse me, but fuck you, it is not! Okay, fine. Last hint. All the Mumford & Sons dudes and non-makeup wearing inked millennials are wearing the exact same shirt. Slap yourself if you get this wrong. My hell is the APPLE STORE!

The second most important cocktail bitters, Peychaud’s is an integral ingredient in the Sazerac cocktail and can be used as a substitute for Angostura in many drinks, especially such cocktails as the Manhattan. The resultant cocktail will not duplicate the same drink made with Angostura, but Peychaud’s will add its own nuances and complexities.

Bitters often come into play in French-Italian drinks, especially when whiskey or brandy is called for as a base, and the creative bartender should always bear that in mind when composing new formulas. By experimenting with Angostura, Peychaud’s, orange, or any other flavor of bitters, you can change the character of the resultant cocktail quite dramatically.

Tis the season for holiday parties and who better than Camille Styles to offer some smart ideas for keeping it festive.  Styles has a very popular lifestyle blog and the author of a new book, Camille Styles Entertaining: Inspired Gatherings and Effortless Style (one of our Best of 2014 in Crafts, Home & Design ).    The book has party ideas for every season so we asked her to share one for the holidays.  As it happens, she wrote about hosting a Holiday Cookie Swap Party just as we finished 12 days of cookie recipes . Cookies and cocktails--I'm so there. This cookie swap party is one of my favorite gatherings in my new book,Camille Styles Entertaining: Inspired Gatherings and Effortless Style . The book features fresh, inspirational party ideas for every season. Brimming

Tis the season for holiday parties and who better than Camille Styles to offer some smart ideas for keeping it festive.  Styles has a very popular lifestyle blog and the author of a new book, Camille Styles Entertaining: Inspired Gatherings and Effortless Style (one of our Best of 2014 in Crafts, Home & Design ).    The book has party ideas for every season so we asked her to share one for the holidays.  As it happens, she wrote about hosting a Holiday Cookie Swap Party just as we finished 12 days of cookie recipes . Cookies and cocktails--I'm so there. This cookie swap

Tis the season for holiday parties and who better than Camille Styles to offer some smart ideas for keeping it festive.  Styles has a very popular lifestyle blog and the author of a new book, Camille Styles Entertaining: Inspired Gatherings and Effortless Style (one of our Best of 2014 in Crafts, Home & Design ).    The book has party ideas for every season so we asked her to share one for the holidays.  As it happens, she wrote about hosting a Holiday Cookie Swap Party just as we finished 12 days of cookie recipes . Cookies and cocktails--I'm so there. This cookie swap party is one of my favorite gatherings in my new book,Camille Styles Entertaining: Inspired Gatherings and Effortless Style . The book features fresh, inspirational party ideas for every season. Brimming with creative hors d'oeuvres and cocktail recipes, floral design tips, and inspiring table designs—it’s a guide to the simple details and creative shortcuts that make everyday moments feel special.

Colorado Luxury Driver, Inc provides luxury transportation with a refined fleet and professional chauffeurs, ensuring elegance, comfort, and efficiency. Their services include airport transfers, business and concierge transportation, special events, craft cocktail & speakeasy limousine tours, and outdoor adventure transportation. Their commitment to excellence delivers seamless, first-class travel experiences, transforming every journey into a sophisticated ride beyond ordinary transportation.