By Robert Messenger:
The cocktail is a lovely simple thing: a mixture of spirits and flavorings that whets the appetite, pleases the eye, and stimulates the mind. It is one of our conspicuous contributions to cultured living, up there with the Great American Songbook and the tuxedo. Yet, like almost everything else to do with culture in this country, the cocktail fell on hard times in the 1960s. A generation preferred other intoxicants and, when they drank, took their alcohol in sickly sweet concoctions that defied any idea of sophistication. As time passed, the places one could order a decent cocktail grew farther in between. By the 1990s, few establishments outside of the fustiest hotels could produce a passable Martini or Manhattan. Fewer still a Negroni, a Jack Rose, or a Sazerac.
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