Cocktail, cocktail, cocktail, cocktail......
It was this cocktail of heavy weather, racism, and crumbling infrastructure.
Australia is set to experience a heady cocktail of glorious weather and climactic sporting contest this weekend, with much of the south-east of the country bathing in pre-summer heat.
A customer sitting across the bar, looking worried, chimed in, "But how are you going to work the mozzarella in?" The line between artisanal food and artisanal cocktails continues to blur at the new generation of cocktail bars, like Weather Up, Death & Co. and the Pegu Club.
PAGE F1 ARTISANAL FOOD TO DRINK BY For those who prefer to line their stomachs before enjoying, say, a Dewey D at PDT -- rye, sherry, Aperol and bitters -- a new generation of cocktail bars, like Weather Up, Death & Co. and the Pegu Club, provide thoughtful, tasty food beyond the usual burgers, bowls of pretzels and cheese plates.
Fruit and fizz make a wonderful warm weather cocktail.
It's one of my favorite warm weather cocktail ingredients, particularly when infused with strawberries, because what's better in the summer than strawberries?
The challenge is finding a place to have a warm-weather cocktail or a quality beer, talk for a bit and take in a view that is more expansive than a skyline composed of vodka and bourbon bottles.
In a certain sense, scents are like cocktails: When the weather gets better, it's time to switch out your rich and smoky standby for something a little lighter, a little more uplifting.
