cocktails

• “I was never interested enough in cocktails to know how they were made.”

  Chapter 30

• “They drank gin cocktails and noshed on deviled eggs as "The Thomas Crown Affair" flashed across a blank wall.”

  The Wall Street Journal: Shades of McQueen

• “If there was a Dark Ages in cocktails, it was perhaps the 1980s and the 1990s.”

  The Huffington Post: Karl Kozel: It's Getting Better All The Time

• “You can add it to soda water and make your own version of ginger ale, and the bottle recommends trying the syrup in cocktails, but I like a little drizzled on pancakes and quickbreads for extra sweetness and spice.”

  Ginger People Ginger Syrup, reviewed | Baking Bites

• “If you re not already familiar with the craze for super-large cubes of ice in cocktails, let this be your introduction.”

  The Huffington Post: Laura Silverman: Ice, Ice, Baby: Bigger Is Better

• “If you're not already familiar with the craze for super-large cubes of ice in cocktails, let this be your introduction.”

  The Huffington Post: Laura Silverman: Ice, Ice, Baby: Bigger Is Better

• “When bacon appears in cocktails, mashed potatoes and cupcakes, you know it's time for chefs to find a new trick.”

  The Wall Street Journal: The Bacon Backlash

• “Brandy really shines is in cocktails — the intense fruit character and elevated alcohol create a vibrancy that shines through loud and clear in classic cocktails like the Jack Rose and Marconi Wireless (essentially an apple brandy Manhattan, recipe below).”

  High-End Spirits from the Garden State? Yes.

• “It is often expected that coworkers partake in cocktails in social settings.”

  I Was Drinking When I Wrote This | Her Bad Mother

• “Use a puree of any fruit that mixes well in cocktails; we sometimes make a peanut flavor toro by using smooth peanut butter in place of the fruit puree.”

  Rum Milkshake: Toro

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