The Greening Of The Cocktail Hour
May, 1972
Now that Spring has sprung, as they say, and the land is greening, the imaginative host will take a cue from the seasonal vibes and spice up his potables with a hint of the great outdoors. It's really quite simple, but it does call for a dash of ingenuity--a willingness to break the cocktail barrier and add an unexpected fragrance or a piquant new flavor to the shaker or glass.This is not a revolutionary concept, of course. Chefs are practically canonized for such creative coups as a grating of...
