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Cocktail

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NEWS
July 29, 1988 | By BEN YAGODA, Daily News Movie Critic
The philosopher Hannah Arendt once wrote a book about the banality of evil. After seeing "Cocktail," I want to write one about the evil of banality. I know, I know. It's only a movie. But when a movie is as cliche-ridden, witless, numbingly dull, untrue to life, ill-acted, silly, poorly constructed shoddily written and vulgar as this one - all washed down with a score of second-rate rock music - you tend to overreact. "Cocktail," which was directed by the previously reputable Roger Donaldson ("Smash Palace," "No Way Out")
ENTERTAINMENT
January 19, 2012
THE cocktail menu is now taken as a given, almost an article of faith. If you go to anyplace with a liquor license and any sort of ambition above that of Bud Lights or Jagermeister shots, there's probably going to be one, usually with drinks costing in the double digits. Go back only a decade or two, and you found very few places with cocktail menus. Just about the only places that had specialty cocktail menus were places like Chili's, Applebee's or other chains, with their cloying Mudslides and Appletinis and Cosmopolitans and gigantic Day-Glo Margaritas.
NEWS
January 10, 1987 | By JOSEPH R. DAUGHEN, Daily News Staff Writer
The dark-haired woman who accompanied mob boss Nicodemo "Little Nicky" Scarfo from Fort Lauderdale, Fla., to Pomona, N.J., Thursday night has been identified by law enforcement sources as Colette Phillips, a 37-year-old former cocktail waitress. Phillips, who lives in Longport, N.J., has been seen in the company of Scarfo, 57, since at least November 1980, the sources said. After Scarfo was arrested by FBI agents at Atlantic City International Airport at Pomona, Phillips, wearing a black mink coat, drove off in a Mercedes without making any comment.
NEWS
August 22, 2014 | BY BETH D'ADDONO, For the Daily News
OUT WITH the ironically bearded cocktail gurus bent on brown spirits. In with the boat drinks. Craft cocktails - drinks that put the emphasis on handmade, seasonal and customized ingredients - have spent the past decade dominating the adult beverage scene. Here, in a city known for libation-making (after all, the world wouldn't have intoxicating Fish House punch if it weren't for an 18th-century fishing club on the Schuylkill), cocktail trends play out in neighborhood bars and swank saloons near you. Lately, refined libations are turning from serious to fun.   Art in craft "There seems to be a playfulness happening," said Colin O'Neill, a sculptor-turned-mixologist at the highly regarded Franklin Mortgage & Investment Co. speakeasy-style bar on 18th Street near Chestnut that's known for scrupulous mixology.
NEWS
June 6, 1994
Last week's apparent outbreak of amity among city leaders over school funding makes it seem more likely - though by no means certain - that City Council will finally pass a modest "cocktail tax. " This 10 percent tax on drinks sold in bars and restaurants won't by itself solve the schools' funding problems, but it is now a crucial component in the package put together to cover the school district's projected deficit by Mayor Rendell, the school...
NEWS
June 12, 2011
While the eating may be suspect at the Farmers' Cabinet, the libations are solid gold. The beer geeks will be in heaven with 26 stellar taps of unusual Euro suds, including cask renditions of rare salty, wheaty Swiss La Douze from BFM, among many others. But with a ragtime band pumping away, I was really channeling the pre-Prohibition cocktail inspirations from mix-mistress Phoebe Esmon. There are renditions of the classics (a tart whiskey sour amped up with egg whites and Yamazaki whisky)
ENTERTAINMENT
October 10, 2010
The culinary cocktail fad has spread - its emphasis on classics revamped with boutique liqueurs and surprising house-made mixers - into a required accessory for most striving new restaurants. And Adsum's moody bar, run by former Apothecary mixologist Preston Eckman, is no exception, with its own battery of infused wines, smoked blackberry syrups, house apricot liqueurs, and shaker-whipped eggwhite froths. But few of the cocktails here show the sharp kitchen cross-over moves of the genre quite as artfully as the Logical Consequence.
NEWS
December 22, 1994 | by Dave Racher, Daily News Staff Writer
A former Northeast Philadelphia plumber's five-year fight to overturn his conviction for being the notorious "Molotov cocktail bandit" has gone down the drain. Yesterday, Common Pleas Judge James A. Lineberger not only denied Bruce Riffel's request for a new trial, but also sentenced the him to 30 to 60 years in prison on robbery, arson and related charges. Riffel, 36, of Sanger Street near Loretto Avenue, Frankford, used gasoline bombs and knives to terrorize and rob a series of convenience-store clerks, pulling the jobs between 2 and 5 a.m., in 1988, said Assistant District Attorney Tia Sutter.
ENTERTAINMENT
November 23, 1990 | By Nels Nelson, Daily News Theater Critic
Can there be the slightest doubt that "The Cocktail Hour," which bowed locally Wednesday night at Plays and Players under the auspices of the Philadelphia Theatre Co., is the closest A.R. Gurney play to Gurney's own true self? Does Heinz believe that pickles are delicious and refreshing? "The Cocktail Hour" is a play about a dramatist who has written a play called "The Cocktail Hour" which centers upon the author's own thinly disguised family - particularly his father and mother - and takes place during that cherished WASP social interval, the pre-dinner cocktail hour.
ENTERTAINMENT
July 29, 1988 | By Carrie Rickey, Inquirer Movie Critic
The bartender as a professional is a member of a noble, if unsung, breed. He is equal parts confessor, counselor and consoler. Who else but your neighborhood gin jockey dispenses wisdom such as "Women, can't live with 'em . . . can't kill 'em"? Or sagely observes of a cantankerous client: "I think his dogma has caught up with his karma. " The bartender is a psychologist of the nightlife crisis, a Samaritan who quietly sobers up the pub-crawler and gets him to walk out on his own two feet.
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ARTICLES BY DATE
FOOD
April 15, 2016
Makes 1 cocktail    1 ounce (30 ml) absinthe 1/2 ounce (15 ml) fresh lime juice 1/2 ounce (15 ml) simple syrup 2 ounces (60 ml) yogurt 3 small dill sprigs, separated 2 slices of English cucumber, peeled Cucumber peel, to garnish Cucumber blossom, to garnish (if possible) In a shaker, muddle 2 sprigs of dill and the cucumber. Add the remaining ingredients with ice, and shake, then double strain. To garnish, roll a long cucumber peel into a scroll and stick it with a sprig of dill.
NEWS
February 26, 2016
American cocktail lore is heavy on half-stirred malarkey, but this one is true: In 1913, Theodore Roosevelt leveled a libel suit against a Michigan newspaper called the Iron Ore, which wouldn't stop calling the Rough Rider a sloppy drunk in print. When Roosevelt, several years removed from the White House, took the stand, he was grilled about his alcohol consumption. He described himself as a light drinker, insisting he'd enjoyed a modest total of two mint juleps in the years after his presidency - including just "part of one" prepared by Tom Bullock, the St. Louis Country Club's renowned bartender.
NEWS
February 12, 2016
Buzz: Hey, Marnie, I'm never sure whether to buy flowers or chocolates for Valentine's Day. What do you think? Marnie: It's hard to go wrong with either, Buzz. Flowers are beautiful and romantic. Chocolate is delicious. Maybe split the difference with floral sweets? They're hard to find, but can be delicious, too. Buzz: Wait, I can get roses with a sugar coating? Is that healthy? Marnie: No, I mean candy and cookies that are flavored with actual flowers and taste the way they smell - things like candied violets, orange-blossom chocolates, or lavender macaroons.
ENTERTAINMENT
December 31, 2015 | Drew Lazor, For the Daily News
It's not as if Philadelphians have ever needed an excuse to drink on the first day of a new year. But if you're in the market for fresh inspiration, Jan. 1 is National Bloody Mary Day. As arbitrary as these silly, food-specific "holidays" may be - most seem to originate with the site Foodimentary.com, whose founder pushes a date-based edible agenda - this is one that deserves sincere celebration. What an excellent opportunity to take the local temperature of this divisive cocktail.
FOOD
December 24, 2015
Makes 1 serving 1 sugar cube 2 to 4 drops Angostura bitters 1/2 to 1 ounce cognac or other good-quality brandy (optional) 3 ounces chilled champagne (may substitute other brut-style sparkling white wine) Twist of lemon peel, for garnish 1. Chill a champagne flute. 2. Place the sugar cube in a small cup; let the drops of Angostura bitters (to taste) fall on it, so the cube is soaked. 3. Add the cognac or brandy, if desired (to taste), and the bittered sugar cube to the flute, then top with the champagne.
NEWS
December 13, 2015 | By Craig LaBan, Inquirer Restaurant Critic
My taste in mixed drinks has drifted away from the elaborate concoctions that marked the early days of the cocktail revolution. Most busy bartenders, eager for streamlined recipes, will say the same. But something just happened as Jesse Cornell began dipping enthusiastically into various French spirits for a beguiling new fall drink at Restaurant Neuf called Les Arbres, Les Feuilles, Le Râteau ("the trees, the leaves, the rake. ") The brandied backbone of cognac took on the quinine-tinged wine aperitif called Byrrh.
NEWS
October 19, 2015 | By Craig LaBan, Inquirer Restaurant Critic
There are overt flourishes on the cocktail menu at SouthGate that put an Asian stamp on some familiar drinks, from sake in the punch to soju in the Korean 76 and persimmon-soaked rye in my second-favorite cocktail here, the P&P with vermouth and plum bitters. But I especially loved the subtle and suave layers of the drink called Old Boy. To begin with, the name is a sly reference to the 2003 South Korean mystery thriller cult film Oldboy , a nod to SouthGate's owners' heritage.
NEWS
October 5, 2015 | By Elizabeth Wellington, Inquirer Fashion Writer
You're headed out for a night on the town, but your little black dress calls for simple pearl studs. What will you add for a shock of colorful pizzazz? The trendlet A cocktail ring. One piece of our obsession with statement jewelry is the bold, beautiful rings that run the gamut of metals and stones. (No combination is off-limits.) Perfect for a little finger seduction during the daytime and at night. Where's it come from? In the 1600s, European aristocrats and countrymen started wearing big jewels - garnets, amethysts, emeralds, and sapphires - because they were rare, expensive, and conveyed power.
BUSINESS
March 8, 2015 | By Harold Brubaker, Inquirer Staff Writer
Gov. Wolf's budget proposal Tuesday called for a modernization of State Stores to generate $185 million in additional annual profit by fiscal 2018. The dramatically increased profits would be used to make payments on a $3 billion bond issue designed to help close the $30 billion gap in the Pennsylvania Public School Employees' Retirement System, according to Wolf's plan. Under it, the Pennsylvania Liquor Control Board, endangered by Republican talk of privatizing the system, instead would have a monumental task - assuming it gains General Assembly approval.
FOOD
December 19, 2014 | By Elisa Ludwig, For The Inquirer
Unlike, say, Thanksgiving's green bean casserole, or Hanukkah latkes, what we drink during the winter season isn't necessarily rooted in immovable tradition and high-pressure expectation. And while a glass of supermarket eggnog never goes out of style for some folks, there's plenty of room for innovation in holiday cocktails. Swapping out spirits, going homemade with mixers, adding a new flavor profile with spices or different bitters - all can improve upon or reinvigorate the classics without radically disturbing the toddy-loving status quo. After all, these traditions exist for good reason.
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