Word: cocktailing
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Dates: during 1980-1989
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...when a French inventor named Georges Claude developed a long-life electrode. One early practical application: a giant white Cinzano sign over the chimneys of Paris. After being introduced into the U.S. in 1923, neon flourished for nearly two decades, especially as an accent for fantasies: movie houses, cocktail lounges, casinos. In the 1950s, when television took visual advertising from rooftops to the living room, neon began blinking out. It was left to a few dedicated preservationists around the country to salvage classic signs. A San Diego group rescued endangered examples like a 6,000- sq.-ft. marquee from...
...avid outdoorsman, Volcker generally avoids the Potomac cocktail party circuit, favoring more sporting diversions...
Indeed there has. The martini, once a symbol of American imbibing, memorialized in thousands of neon outlines of cocktail glasses, is becoming an amusing antique, like a downtown Art Deco apartment building. The new sign of the times? It should be the outline of the ubiquitous green Perrier bottle. Whether it is imported from exotic locales or comes from a local spring, cool, clear water is the quaff of the moment. "Everyone is drinking Perrier and iced tea," observes Sondra Gotlieb, wife of the Canadian Ambassador to the U.S. "White wine is almost daring now." The temperate mood is transforming...
Some new drinking and socializing trends involve no alcohol at all. The "power tea" is starting to catch on with businessmen in big cities. Rather than gathering for whiskey at the cocktail hour, executives are collecting in hotel lobbies from The Breakers in Palm Beach, Fla., to the Mansion in Dallas for decaffeinated Darjeeling and little sandwiches. Businessmen and -women talk deals at Boston's Ritz-Carlton, which offers a variety of teas, steeped in floral china pots. New York City's WaldorfAstoria reinstated tea service just over one year ago. Says Food and Beverage Director Thomas Monetti: "People like...
...nation entertains at home is also changing. The time when a host or hostess stocked up on whiskey for the winter, gin and tonic in summer, some bottles of white wine and a six-pack of beer year-round is gone. "I've had three cocktail parties recently," says Doris Yaffe, fashion and publicity < director for Saks Fifth Avenue in Boston. "I can't tell you how much liquor I was left with." The nation's caterers have seen hardliquor sales drop from more than half to less than one-quarter of their business. New York City Caterer Donald Bruce...