On a space-time continuum, the Long Island Iced Tea falls somewhere between the Harvey Wallbanger and Silk Panties. The tall, sublime concoction originated in the late 1970s at the Oak Beach Inn in Babylon, Long Island. The drink’s construction is so unique that its creator, bartender Robert Bott, should be knighted and made to do something with the ozone layer. It takes a peculiarly bent mind to even contemplate combining four light liquors in one glass, no less proceed and make the combination work so well.

In addition to having one of the longest drink names in the business, the Long Island Iced Tea is an inexplicably brilliant creation. Anyone who tells you that they’ve fathomed why the drink tastes like iced tea is, well, lying. The drink is concocted with half an ounce of gin, vodka, light rum, tequila and triple sec, two ounces of fresh lemon sour mix and roughly the same amount of cola. The ingredients are then shaken, which thoroughly mixes the ingredients and dissipates the carbonation from the cola. The drink is served in a tall iced glass with a lemon wedge garnish.

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A sterling example of cocktail greatness from the 20th century is the Lemon Drop. It purportedly originated at a Henry Africa’s in San Francisco in the early 1990s. In a time when drinks leaned toward the sweet end of the spectrum, this exceptionally light and refreshingly tart cocktail bucked the trend.
The Lemon Drop is a cocktail made with citrus-infused vodka, simple syrup and fresh lemon juice. The ingredients are shaken vigorously and served in a chilled cocktail glass. The interactive nature of the original garnish likely fueled the Lemon Drop’s tremendous popularity. It was a sugarcoated lemon wedge and the ritual was after each sip to take a lick of sugar and suck on the lemon. Slowly that gave way to the drink being presented with a sugared rim. Salud!

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"Sex in the City" only confirmed what veteran lounge lizards already knew-- when it comes to cocktails the one to be seen with these days is the Cosmopolitan. This sleek concoction burst onto the scene in the early 1990s and has been a franchise player ever since.

A creative twist to this classy classic can be seen at the Voodoo lounge in the popular Rio Hotel and Casino. Instead of the usual citrus infused vodka, they shake it up with mango vodka and pomegranate juice in their tantilizing version called Love Spell.

Another way to jazz up your cosmo can be shown with no better an example than Indigo's Mandarin Blossom Cosmopolitan. The sophistication of Hanger One Mandarin Blossom Vodka, Cointreau, a splash of fresh lime juice, and cranberry juice create an elegant cocktail worthy of the name Cosmo. Salud!

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America is the largest coffee-consuming nation in the world, so it’s little wonder that so many of the country’s finest watering holes are featuring specialty lattes laced with spirits and liqueurs. These devilishly delicious drinks represent a beverage trend not likely to run out of steam.

Lattes are typically prepared using one part espresso coffee (a demitasse) diluted by four to six parts hot steamed milk, and a thin layer of frothed milk. The proportions may vary slightly. When properly steamed, the bubbles of the frothed milk should be compact, tightly knit, and long lasting, similar to the head of a craft beer.

There are no better examples than the frothy signature drinks of Houston’s Backstreet Café. For those who enjoy relaxed al fresco dining, magnificent views and sumptuous fare, the classy American bistro is a slice of the good life. Among their offerings is the Patricia’s Bittersweet Goodnight, a latte made with Maker’s Mark Bourbon, Amaretto Disaronno, Frangelico, Tuaca, a shot of espresso, and steamed cocoa and milk. Its wafting set of aromas alone is worth the price. The swirling flavor of the whiskey, liqueurs and espresso is full, robust, and soul satisfying.

Another of their locally renowned lattes is the Island Hopping Java. This one sports a Caribbean theme and features Malibu Rum and Barbadian Mount Gay Eclipse Rum, Frangelico, simple syrup, a demitasse of freshly brewed espresso and three-ounces of steamed milk. This drink appeals immediately to all of your senses. It has a fabulous rum and hazelnut bouquet, and a delectable finish. Life doesn’t get much better than this. Bon appetit!

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Consumption of tea in the United States is skyrocketing. One explanation for its popularity is the medical studies showing that regular consumption of tea has been associated with lowering the risk of heart disease and some types of cancer. Black and green teas contain flavonoids that are highly effective antioxidants. Tea is also lower in caffeine than coffee, something a growing number of Americans consider important. An 8-ounce cup of tea contains approximately 60% less caffeine than a typical cup of coffee. Most herbal teas don’t contain any caffeine.

Regardless of what sparked the current boom in the U.S., tea and all that surrounds it are piping hot. To stoke the fires somewhat, here are the best kept secrets behind America’s greatest tea drinks.

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Champagne has a nearly universal appeal. Perhaps no other product enjoys such a sterling reputation for outstanding quality. It is also the one wine that may be appropriately served any time of day, with any meal, and about any type of food.

Champagne is a bona fide treasure with no creative bounds, so accept no limitations on what is possible with the grand dame of sparkling wines. Need a creative jump start? Try uncorking these specialties.

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