Word: marniered
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...blocks away to a joint called the Walrus, where they drink at a deep discount on Thursdays. An ad for the bar shows a pair of silken panties with the message, "Lose Something?" The bartender says a popular drink among female patrons is a mixture of Red Bull, Grand Marnier, Stoli Ohranj and orange juice. It is named after a vulgar phrase for vagina...
...necessary prerequisite for any Tex-Mex restaurant, Baja offers a wild assortment of margaritas, both standard and bastardized with the likes of Chambord and Grand Marnier. A timely cantina, the bar also offers two martini specials: Fuzzy Grape Chinaco Martini (Chinaco, Peach Schnapps, grape juice and sour mix) and Tarantula Martini (Tarantula Azul, Cointreau, and Chambord). The mere descriptions sent my insulin levels through the roof and the floor at once...
...crisp which uniforms gingerly usher three routinely exquisite courses onto their plates (and this is not exaggerated): smoked salmon mousse with a dollop of caviar, prime venison steak with exotic grilled vegetables and a painstakingly hand-crafted brandy snap shell filled with fresh berries and topped with a Grand Marnier sauce. Each course is served with a choice of wines from the college cellar. Afterward, they retire to the Senior Common Room for port and coffee. And this is where our tuition fees are going...
...small army of development experts $ who, it is hoped, will eventually disburse more than some $645 million in financial aid from international lenders. The capital's sidewalks are bristling with vendors. Mango growers have sold $600,000 worth of fruit abroad, and orange peels destined to flavor Grand Marnier are again drying in the midday...
That was 1971. Last month Cloud, 53, now Washington bureau chief, returned to Cambodia for the first time in 18 years. He sought out old friends and sources, including the jovial, rotund chef who used to serve a legendary souffle Grand Marnier in Phnom Penh's Cafe de Paris. Today the Cambodian capital's French restaurants are gone, but the chef survived the brutal Khmer Rouge years and has opened a far more modest Cambodian eatery where he still whips up a souffle. Says Cloud: "While it's only a pale imitation of the one he used to make...