How you doin’? I have blogged over 1,200 recipes in the last several years since the start of Covid lockdown. It all started with the 14-day lock-out when our friends, families and clients were asking for recipes to help feed their families. Since we have over 30,000 recipes in our database created in the Perspectives’ Test Kitchen, I figured no big deal.
 
On day 4 of the lockdown, I published our first blog “knowing” that I would only need to send out 10 to 12 recipe blogs to help stem the tide. And then came Tony Fauci, who put us on a prolong lockdown—what a bummer!
 
Originally, I sent out 5 recipe blogs a week and reserved Fridays for Happy Hour recipes. While I am down to 3 blogs a week, I still reserve Fridays for Happy Hour concoctions which remain popular and fun for us for a tipsy end of the week libation.
 
Now converting hundreds of recipes from restaurant production recipes to home recipes is a dauting job. You have to rewrite the recipe, shop for groceries and test them all. So, I invite any of our readers to feel free to help us by sending us their favorite recipes for consideration, and that’s exactly what Annie did. So, here is Annie’s end of the week Happy Hour submission—Annie’s Athenian Spritz.
 
Annie’s Athenian Spritz is a refreshing cocktail made with Otto's Athens Vermouth, Prosecco and tonic water, typically served over ice with an orange wedge and lemon zest. It is a delightful aperitif cocktail that captures the essence of ancient Greece. It’s known for its refreshing taste and simple preparation, making it a popular choice for those looking to enjoy a taste of Greece (or a lazy bartender).
 
Its origins are tied to the broader tradition of spritz cocktails, which began in northern Italy during the 19th century when Austrian soldiers diluted local wines with sparkling water to make them lighter. Annie’s Athenian Spritz reflects this tradition, adapted with local ingredients to create a unique Greek version. This cocktail is perfect for warm weather and social gatherings, embodying the spirit of leisurely afternoons in on the beaches of the Greek Isles.
 
Prep Time: 5 minutes
Yield: 1 cocktail
 
Ingredients 
2-1/2 ounces Otto's Athens Vermouth
2-1/2 ounces Prosecco
2-1/2 ounces tonic water
Splash of Campari
1 Orange Wedge, for garnish
1 lemon zest peel, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a balloon glass, combine Otto's Athens Vermouth, Prosecco and tonic water.
3. Add ice to the glass.
4. Top with a splash of Campari
5. Garnish with an orange wedge and lemon peel.

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ChefSecret: Annie’s Athenian Spritz pairs well with light snacks such as
Roasted pistachios from Aegina Island and Cretan cheese biscuits (kavroumadakia).
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Quip of the Day: Q. How do you make a Greek statue laugh?  A. Tickle its “marble”!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

​#Cocktail #HappyHour2026 #AthenianSpritz #Vermouth #Prosecco #Campari #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Rescue Mary and bring her to your next brunch!
 
My Spicy Shipwreck Mary cocktail (and appetizer) is a tangy and spicy brunch addition that will make your guests swoon. It uses all natural and flavorful ingredients that taste best when sourcing fresh ingredients from the local greengrocer.
 
It also saves Mary from starving on the island with only a skewer of olives and a grinder of pepper and topped with a jumbo shrimp. It’s kind of a shrimp cocktail in a cocktail.  A decadent start to a lazy weekend morning.
 
This is everything that Mary needs to keep her (and you) in the pink.
 
Ingredients 
Lime juice for dipping the rim of the glass
Tajin Classico spice for dipping the rim of the glass
2 ounces vodka (I prefer Ketel One Citroen)
3/4 ounce tomato juice
1/2 ounce red wine
1/4 teaspoon horseradish
1/2 ounce fresh lime juice
7 drops hot sauce (I prefer Cholula Original)
1 pinch kosher Salt
1 pinch black pepper, freshly cracked
Garnish with carrot, celery stick top, green olives, chili peppers and a large, boiled shrimp
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place a highball glass in the freezer until frosty.
3. Dip the rim of the glass in lime juice followed by Tajin spice to dress the rim.
4. Add ice about halfway from the top of the frosty glass.
5. Add all the above listed ingredients over the ice. Stir.
6. Garnish with the carrot stick, celery stick, olive, chili pepper and the shrimp, of course.

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ChefSecret: "Hotten" this cocktail by adding more hot sauce and horseradish to your own taste.
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Quip of the Day: Three pieces of string enter a bar... the first string approaches the counter and says, "Beer, please."
The bartender says, "We don't serve strings here, get out."
The second string goes up to the bartender and says, "Bloody Mary, please."
The bartender says, "Didn't you hear what I told your friend? We don't serve strings here. Get out."
Seeing this, the third string goes into the bathroom, unravels his ends, and ties himself in a bow. Then he goes out to the bar and says to the bartender, "I'd like a martini, please, straight up, with a twist."
The bartender looks at him suspiciously. "Are you a string?"
The string replies, "No, I'm a frayed knot."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #SpicyShipwreckedMary #TomatoJuice #RedWine #Vodka #Horseradish #Tajin #Cholula #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin? A Bijou Cocktail is a mixed alcoholic cocktail made with gin, vermouth, and Chartreuse (that’s the weird green bottle on the top shelf in the back of your bar—yes, this is what it’s for).
 
The Bijou Cocktail was first mixed by Harry Johnson, "the father of professional bartending," who called it Bijou because it combined the colors of three jewels: gin for diamonds, vermouth for rubies, and Chartreuse for emeralds.
 
An original-style Bijou is stirred with ice as Johnson's 1900 New and Improved Bartender Manual states, "mix well with a spoon and serve." This recipe is also one of the oldest in the manual, dating back to the 1890s.
 
The Bijou is one of those full-flavored cocktails that defined drinking in the late 19th century, with the kind of big, elaborate character that fell out of favor once vodka martinis and Bud Light came to dominate the public house bar.
 
The Bijou was popular for several decades and unlike the Manhattan and the Martini, the Bijou almost completely disappeared after Prohibition. It was rediscovered in the 1980s.
 
While the original cocktail had equal parts of the three ingredients, it was contemporized with added gin and less vermouth and Chartreuse to soften the taste profile. Eventually, my recipe as written below, is considered the Bijou standard.
 
Give the Bijou a shot. What else are you going to use the Chartreuse for?
 
Prep time: 5 minutes
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces London dry gin 
1/2 ounce sweet vermouth
1/2 ounce Green Chartreuse
1 dash orange bitters
1 long broad lemon peel, expressed
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Put a double rocks cocktail glass in the freezer to chill.
3. Combine all the ingredients in a mixing glass and fill with cracked ice.
4. Stir well for about 20 seconds and strain into a chilled cocktail glass.
5. Twist a piece of lemon peel over the drink and use it as garnish.

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ChefSecret: For best result place the cocktail glass in the freezer for about 15 minutes, before starting to make this cocktail.
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Quip of the Day: Every cocktail has a story—it just needs a few gulps to tell it.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #BijouCocktail #Gin #Vermouth #Chartreuse #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

ow you doin’? I was recently told that tequila cocktails are, “out of fashion.” I don’t believe that to be true. Tequila cocktails have been around a long time, and I expect them to continue to be as popular as ever.
 
First documented in 1946 in Trader Vic’s Book of Food and Drink, the El Diablo is a vibrant, effervescent highball built on reposado tequila, crème de cassis, fresh lime juice, and ginger beer. Despite its name—which translates to 'the devil' in Spanish—the drink is not spicy or aggressive but rather a study in bright acidity, earthy agave, and layered fruit sweetness. However, if you consume too many, it may make you feel like hell.
 
El Diablo genesis predates the 1946 publication: bartenders at Mexico City’s Hotel Reforma were already serving a version called Diablo Rojo as early as 1937, using locally distilled mezcal de olla before tequila gained export dominance. The cocktail’s signature black-and-red color scheme (from cassis and lime) was deliberately theatrical—a nod to Mexican folk art and Day of the Dead iconography—but its structure reflects pragmatic postwar ingenuity: ginger beer masked roughness in early industrial tequilas, while cassis added body and balance where citrus alone fell short.
 
Authentic El Diablo recipes specify reposado tequila—not blanco or añejo—for its balanced profile: rested 2–12 months in oak (typically American or French white oak), it retains agave brightness while gaining subtle vanilla, toasted almond, and dried herb notes.
 
Crème de cassis is not interchangeable with black currant syrup. Authentic cassis must contain at least 400 g/L of sugar and be made from Ribes nigrum berries macerated in neutral spirit, per French AOC regulations.
 
Ginger beer is the El Diablo’s dynamic platform—not merely a mixer but a functional acidulant and textural modifier. Traditional fermented ginger beer delivers enzymatic heat, volatile esters, and fine-bubble effervescence. Mass-market sodas lack fermentation-derived phenolics and contain high-fructose corn syrup, which flattens the drink’s finish.
 
Despite its simplicity, the El Diablo is highly technique sensitive. Agitation method, dilution control, and temperature directly impact aromatic volatility and structural cohesion. The CRT’s 2020 Bartender Standards Manual mandates a maximum of 12 seconds of shaking for this cocktail—long enough to chill and aerate, but short enough to preserve ginger beer’s delicate foam. Pre-chilling the glass reduces initial dilution by 40% versus room-temperature vessels.
 
Prep time: 3 minutes
Yield:  1 cocktail
 
Ingredients
2 ounces reposado tequila
3/4 ounces crème de cassis
3/4 ounces fresh lime juice (not bottled)
4 ounces ginger beer
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the tequila, creme de cassis and fresh lime juice into a shaker with ice and shake until well-chilled; 12 seconds.
3. Strain the shaken drink into a Collins glass over fresh ice and top with the ginger beer.
4. Garnish with a lime wedge.

​Note: Stirring instead of shaking fails to emulsify cassis oils with tequila, causing layering and uneven flavor delivery. In the Journal of Sensory Studies it found that changing just the lime juice (switching from bottled to fresh) improved panelist preference scores by 31%—the single largest impact factor among all variables tested.
------------------------------------------
ChefSecret:  Fresh lime juice must be extracted no more than 15 minutes pre-service—citric acid degradation begins immediately after juicing, reducing titratable acidity by up to 18% within 30 minutes.
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Quip of the Day: I miss when my dad would take me to a bar and get drunk on tequila and let me drive the car home. My parents split, divorced and he moved away when I was six.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #Tequila #ElDiabloTequilaCocktail #Reposado #CremeDeCassis #FreshLimeJuice #GingerBeer #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? It’s another Friday—so it’s Happy Hour time!
 
School starts next week which means that we are coming into the *Dog Days of Summer. I wanted to share a very special cocktail that will bring on the pups.
 
The best cocktails taste good and look pleasing to the eye, but a well-conceived name can be the difference between a drink that fades into the night and one with years, if not decades, of staying power. It’s yet to be determined whether we’ll still be drinking the 11-word A Lonely Island Lost in the Middle of a Foggy Sea years into the future, but with a memorable name and tasty blend of ingredients, it could happen.
 
A Lonely Island Lost in the Middle of a Foggy Sea comes from Three Dots and a Dash—a Chicago tiki bar. It combines three types of rum with pineapple and lime juices, demerara syrup and cold brew coffee. The first rum is an unaged rhum agricole, which is distilled from fresh sugarcane juice, rather than the more common molasses, and sports a lighter grassy, earthy flavor.
 
Blackstrap rum is next. It’s characterized more by its dark color than by any actual regulations. The category often features young distillates that get their inky hue from caramel coloring, not lengthy barrel aging. But those rums can be intensely flavorful and fun to use. Lastly, the recipe calls for Old Port Deluxe rum, which is made in Bangalore, India, using 100% local sugarcane.

The rums are sweetened with demerara syrup, a type of simple syrup made with demerara sugar, known for its coarse grain and light tan color. With notes of molasses, toffee and coffee, it provides a richer, deeper flavor than traditional simple syrup, so it pairs well with dark spirits and is a staple in many Tiki-style cocktails. It was a standard in my tropical bar, The Custom House Restaurants, in NorCal.
 
To round this cocktail out, pineapple brings sweet, tropical notes, while fresh lime juice provides citrusy acid balance. Finally, the cocktail is topped with a small pour of cold brew coffee before it’s garnished with coffee beans and pineapple leaves.
 
A Lonely Island Lost in the Middle of a Foggy Sea may sound somber, but with a trio of rums, bright fruits and coffee, it’s a fun, complex drink to be enjoyed whenever the mood strikes.
 
Prep time: 10 minutes (providing you have demerara syrup on hand)
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces Rhum J.M Agricole Blanc
1/2 ounce blackstrap rum
1/2 ounce Old Port Deluxe lightly aged rum
1 ounce pineapple juice
3/4 ounce demerara syrup (1 part demerara sugar, 1 part water)
3/4 ounce lime juice, freshly squeezed
1/4 ounce La Colombe cold brew coffee
Garnish: coffee beans, pineapple leaves and spear, orange wedge
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the rhum agricole, blackstrap rum, Old Port rum, pineapple juice, demerara syrup, lime juice and cold brew coffee to a shaker with ice and shake until well-chilled.
3. Strain into a Tiki mug or other tall glass filled with crushed ice.
4. Garnish with coffee beans and pineapple leaves.

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*ChefSecret: The "dog days of summer" refers to the hottest, most sultry days of the Northern Hemisphere summer, historically linked to the rising of Sirius, the Dog Star, in the constellation Canis Major.
The term originates from ancient civilizations who observed that the brightest star in the sky, Sirius, rose in conjunction with the Sun during midsummer. This period, known as the heliacal rising of Sirius, was associated with extreme heat, drought, and sometimes disease or unrest in folklore. The Greeks called Sirius "Seírios," meaning "scorching," and the Egyptians, who called it Sothis, linked its appearance to the annual flooding of the Nile, a critical agricultural event.
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Quip of the Day: A wife finds her husband sipping some rum on the patio.
He says, “I love you so much, I have no idea what I would do without you”.
The wife asks, “Is that you talking, or the rum?”
He replies, “That’s me… talking to the rum.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 # Rum-Rum-Rum #ColdBrewCoffee #DotsAndADash #Blackstrap #Molasses #DogDaysOfSummer #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Cucumber vodka cocktails are crisp, refreshing drinks that highlight the clean and cooling flavor of cucumber paired with the smoothness of vodka—perfect for hot summer nights. Light and easy to sip, these cocktails are ideal for warm days when you want something fresh without being too sweet.
 
Cucumber adds a subtle, garden-fresh taste that blends beautifully with citrus, herbs, or sparkling mixers, giving this cocktail a balanced and refreshing quality. Whether mixed into a simple spritz, paired with mint and lime, or used in creative recipes, cucumber vodka cocktails bring a bright and modern touch to any gathering or relaxing late afternoon cocktail party. It tastes as ‘pretty’ as it looks.
 
Total: 15 minutes
Prep: 10 minutes
Cook: 5 minutes (simple syrup)
Yield: 4 servings
 
Ingredients 
1 cup cucumber vodka (see the ChefSecret below)
1 cup tonic water
1/2 cup cucumber juice (see the ChefSecret below)
1/4 cup fresh lime juice
1/4 cup simple syrup (50/50 sugar and water heated until sugar dissolves; cool)
Cucumber slices and a handful fresh mint leaves for garnish
Ice cubes, for serving
 
Directions 

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Divide the ingredients in half.
3. Add each half to a cocktail shaker and shake to combine.
4. Pour over ice in rocks glasses and serve.
5. Garnish with cucumber slices and mint leaves.

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ChefSecret #1: Cucumber Vodka
1 large fresh garden or English (hothouse) cucumber
1 (750 ml) bottle of vodka
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Trim off and discard the ends of the cucumber and peel off the skin.
3. Cut the cucumber in half lengthwise.
4. Use a small spoon to scoop out and discard the watery seeds from the center.
5. Roughly slice the peeled and seeded cucumber.
6. Put the sliced cucumber in a large glass container with a tight-fitting lid.
7. Pour the vodka over the cucumber.
8. Seal the jar and let sit in a cool, dark space for at least three days and up to two weeks (any longer and the vodka will take on a slightly bitter taste).
9. Strain the vodka back into its original bottle or another clean bottle.

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Note: Do not skip the peeling or seeding steps; both the peel and seeds have a bitterness to them that will transfer quickly to the vodka and distract from the delicate cucumber flavor that can be extracted and enjoyed.
The bottle does not need to be refrigerated, but it can be. It can also be stored in the freezer. The infused vodka can be kept for a long time. The alcohol prevents any mold or other bacteria from growing.
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ChefSecret: #2: Cucumber Juice

1. Slice half of the cucumber into thin rounds.
2. In a pitcher, add the cucumber slices.
3. Pour in 8 cups of water.
4. Stir the mixture gently to combine.
5. Refrigerate for at least two hours to allow the flavors to infuse. For a stronger flavor, let the cucumber water sit overnight.

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Quip of the Day:  Q.  What’s a cucumber’s favorite sport? A.  Pickle-ball.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

​#Cocktail #HappyHour2026 #CucumberCocktail #Vodka #Cucumbers #Tonic #LimeJuice #Mint #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? At our first Customs House restaurant in Foster City, California, the Harvey Wallbanger was one of our top 5 cocktails. Galliano L’Autentico liqueur was the main ingredient. Being that it was so very in demand we wanted to see what other Galliano cocktails we could add to the menu. The Golden Cadillac was one of the best possibilities.
 
It turned out to be a very easy cocktail to make. The three ingredients are used in equal parts, which takes math out of the equation.  You simply shake the Galliano, white creme de cacao and heavy cream with ice and strain the mixture into a fancy glass. If you’re feeling decadent, finish it off with some  freshly shaved chocolate. The result is a rich and creamy cocktail sporting flavors of vanilla, chocolate and anise. It’s sweet, but the herbal Galliano brings more complexity than most people expect from a drink that looks like dessert in a glass.
 
The original Golden Cadillac dates back to 1952 when it was first concocted at Poor Red’s BBQ, a bar in El Dorado, California. As the story goes, a couple came in asking for a unique cocktail, and the bartender mixed together a drink with Galliano, white creme de cacao and heavy cream, calling it the Golden Cadillac after the couple’s shiny new car. Many decades later, the drink remains a fixture at Poor Red’s.
 
While the Golden Cadillac has exhibited staying power, at least among retro cocktail lovers, it enjoyed particular popularity through the 1970s, when Galliano was king. The Italian liqueur, which was created in 1896 from a recipe that includes star anise, juniper, lavender, cinnamon and vanilla, pumped up cocktails like the Harvey Wallbanger and Fuzzy Navel, two common calls during the ’70s and ‘80s. Today, Galliano doesn’t get as much airtime behind bars, but it’s worth breaking out the tall recognizable bottle to make the Golden Cadillac at your own personal bar.
 
Prep time: 3 minutes
Yield:  1 serving
 
Ingredients
1 ounce Galliano L’Autentico liqueur (the funny tall bottle)
1 ounce white creme de cacao
1 ounce heavy cream
Garnish: chocolate shavings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the Galliano, white creme de cacao and heavy cream into a shaker with ice and shake until well-chilled.
3. Strain into a cocktail glass or coupe glass.
4. Garnish with freshly shaved chocolate shavings.

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ChefSecret: Most bartenders hate dealing the awkward Galliano bottle because they claim it really disrupts their pour… that is until the tips start rolling in. Restaurant guests really love Galliano cocktails.
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Quip of the Day: I just got a Cadillac for my partner. Best trade ever!-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #GoldenCadillac #Galliano #CremeDeCacao #HeavyCream #ChocolateShavings #PoorRedsBBQ #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I just got back from a mini National Parks excursion to a very toasty Las Vegas. I was in the mood for a really cold, refreshing cocktail. And here it was… simple and satisfying.
 
A Naked Martini (also known as a Direct or Duke’s Martini) is a bracingly cold, bone‑dry cocktail made with a 30:1 ratio gin-to‑vermouth. This is far drier than the standard 5:1 ordinary martini. The “naked” name refers to the minimal vermouth, not the absence of garnish, which is usually an olive or lemon twist.
 
Prep time: 5 minutes
Chill time: 2 hours
Yield: 1 cocktail
 
The secret to making a perfect Naked Martini is to pre‑chill everything. Hold that thought—FREEZE everything.

• Place a bottle of gin (or vodka) and a martini glass in the freezer for at least 2 hours. I am partial to Hendrick’s Gin.
• Add a few drops of dry vermouth to the chilled glass, swirl, and discard the liquid, leaving only a light coating of vermouth in the glass.
• Remove the frozen gin bottle and pour the gin directly into the frosted glass.
• No stirring or shaking! The extreme cold masks the alcohol’s harshness.
• Garnish with a skewered olive or lemon zest twist.
• Serve immediately!

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ChefSecret: The 30:1 ratio means gin dominates, making it much stronger than a classic dry martini. The frozen glass and gin reduce perceived alcohol strength through temperature effects on ethanol/water clusters. No ice dilution keeps the drink sharp and concentrated. Best for those who want maximum gin strength and maximum chill without dilution. In short, a Naked/Direct Martini is a high in gin, ultra-cold, minimal‑vermouth martini—a bold, refreshing, ultra strong and invigorating take on the classic.
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Side Note: Giuseppe Cipriani at Harry’s Bar in Venice described using a freezer for martinis in the 1970s. At my Palm Grill In Burlingame, California, I had a bar top freezer where I held all of our frozen, frosty bottles.
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Quip of the Day: A guy offers a girl a martini, but the girl says alcohol is bad for her legs, The guy ask "Do they swell?" The girl replies "No they spread!"
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #NakedMartini #Martini #Gin #Hendricks #Vermouth #Olive #Freeze #Chill #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026

When I first started traveling to Hawaii, Dole Pineapple was one of the largest businesses on the islands. I started each morning with sliced wedges of fresh, ripe pineapple and when I was old enough, I finished my day with a chilled Hawaiian Pineapple Daiquiri. More on Daiquiris later in this blog.
 
Where did it all start? Pineapples were a protected product of France in Tahiti. In fact, exporting pineapple in the 1800’s was punishable by death. Somehow, someone smuggled pineapple cuttings in the hold of a ship to Hawaii. No one was ever held accountable.
 
The Dole Pineapple farm in Hawaii traces its roots to the late 19th century, when pineapple cultivation in the islands was still in its very early stages. Pineapples were first recorded in Hawaii in the early 1800s. The tropical climate and volcanic soil proved ideal, but production remained small until visionary entrepreneurs saw the fruit’s global market potential.
 
In 1899, James Drummond Dole, a 22-year-old Harvard-educated agriculturalist, arrived in Honolulu. He purchased a 64-acre government homestead in Wahiawa, O‘ahu, and began experimenting with crops before settling on pineapple. By 1901, he had established the Hawaiian Pineapple Company with groves of smooth pineapples originally derived from the Tahiti specie. Dole’s unique innovation was in canning pineapple, allowing it to be sold worldwide. He built canneries in Wahiawa and near Honolulu Harbor and launched one of the first nationwide consumer advertising campaigns for canned pineapple.
 
Dole’s methods and scale transformed Hawaii into the pineapple capital of the world. In the 1930s, he partnered with Castle & Cooke. His operations expanded dramatically, including the purchase of the island of Lanai in 1922 to create the largest pineapple plantation in the world. Our former client, Larry Ellison, now owns the majority of Lanai for upscale tourism and agriculture—so beautiful. But I digress…
 
The farm’s legacy continued through the decades. In 1950, the site began as a roadside fruit stand, and in 1989 it opened as Dole Plantation, now a major Oahu attraction offering tours, the Pineapple Express train and the plantation garden. Today, Dole’s Wahiawa farm remains one of the largest pineapple producers in the world, with over 3,000 acres of fields, drip irrigation, and a commitment to sustainable farming.
 
From a small agricultural experiment to a global brand, the Dole Pineapple farm in Hawaii became a cornerstone of the island’s economy and a symbol of its agricultural innovation.
 
Today there are many uses for pineapple, from a beautiful plate of fresh fruit to a Hawaiian Pineapple Daiquiri to baking goods (Pineapple Upside Down Cake) and lots more.
 
Here’s my take on the best Hawaiian Pineapple Daiquiri.
 
Prep time: 5 minutes
Yield:  1 cocktail
 
Ingredients 
fresh pineapple wedge, for garnish
1 ounce pineapple rum
1 ounce 6-10 year aged rum (I prefer Añejo style rum)
1 ounce pineapple juice
1⁄2 ounce freshly lime squeezed juice
1/2 ounce Giffard Caribbean Pineapple liqueur
1⁄3 ounce rich simple syrup  (2 parts sugar to 1 part water)
4 drops bitters
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pre-chill a coupe glass until frosty in a freezer.
3. Prepare the pineapple wedge garnish.
4. Using a cocktail shaker, combine all the ingredients with ice until chilled and well blended.
5. Strain the chilled cocktail into the chilled glass.
6. Garnish with a fresh pineapple wedge on rim.

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ChefSecret: Giffard Caribbean Pineapple Liqueur is a tropical delight that encapsulates the essence of the Caribbean's sun-kissed pineapples. This luscious liqueur pays homage to the origins of pineapples in the Hawaiian Islands, where they were considered a rare and exotic treasure. Giffard has masterfully crafted this liqueur by infusing fresh pineapples ripened under the warm Caribbean sun, complemented by a candied pineapple infusion. To elevate the experience, a touch of 7-year-old Caribbean rum and a hint of exotic spices are added to create a truly indulgent and complex liqueur.
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Quip of the Day: “I just can’t get over how beautiful this place is,” the tourist says excitedly, “I feel great! I haven’t felt this young and healthy in years! Island life is fantastic!”
The native local says, “I know what you mean! Take me for instance. When I came here, I was totally bald, didn’t have any teeth and I couldn’t even walk…and look at me now!”
The tourist looks at him and says, “Wow, that’s amazing! How long have you been here?”
The native local says, “Oh, I was born here.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #PineappleDaiquiri #Daiquiri #Pineapple #Rum #PineappleJuice #PineappleLiqueur #LimeJuice #Lanai #Oahu #Dole #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? There are so many cures out there. I don’t know about you, but I stay away from supplements and pills. About the most I will do is get a flu shot once a year. When I go into my CVS pharmacy, they are always trying to sell me on one of 15 different vaccines. So, I do my best to stay on the healthy side.
 
Recently when traveling I was exposed to Influenza A. Before I knew it, I was being checked into ICU Henderson West hospital. I didn’t get a chance to turn to my secret lemon and ginger elixir. I honestly believe this drink cures whatever ails me. Those flavors/ingredients work for more than sick days. I like combining them with vodka (most everything goes with vodka) to transform it into a soothing cocktail that’s my ideal all weather cure.
 
The Cure Cocktail’s secret is the ginger simple syrup, which simply involves infusing sugar and water with pieces of ginger until well blended—it’s the real star. The clean flavor of vodka lets the spiciness of the ginger simple syrup and the tartness of the lemon shine through. And a dash of Angostura bitters adds a little depth to round the cocktail out.
 
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 cocktail
 
Ingredients 
For the simple ginger syrup (makes about 2/3 cup)
1 2-inch piece of ginger (at least 1-inch wide)
1/2 cup granulated sugar
1/2 cup water
 
For the cocktail
1 long, broad strip lemon peel, for garnish

2 ounces vodka
3/4 ounce ginger simple syrup
3/4 ounce freshly squeezed lemon juice
2 dashes Angostura bitters
 
Directions
To make simple ginger syrup

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cut a 2-inch piece of ginger lengthwise into 3 slices (no need to peel).
3. Place the ginger in a small saucepan.
4. Add 1/2 cup granulated sugar and 1/2 cup water.
5. Bring to a boil over medium-high heat, whisking until the sugar dissolves.
6. Transfer to a heatproof container and cool until warm. Cover and refrigerate until cold, preferably overnight.
7. Remove and discard the ginger before using.

To make the cocktail

1. Place a coupe glass in a freezer for at least 5 minutes to chill.
2. Pour the vodka, ginger simple syrup, lemon juice and 2 dashes Angostura bitters in a cocktail shaker.
3. Add enough ice to fill the shaker about half full.
4. Seal the shaker and shake vigorously until the outside of the shaker is frosty; about 30 seconds.
5. Pour through a strainer into the chilled glass.
6. Twist the lemon peel directly over the cocktail’s surface to release the zest, then garnish with the peel.

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ChefSecret: The ginger syrup works well with gin and whisky as well as vodka.
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Quip of the Day: What’s a cocktail’s favorite workout? Shake and stir!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #Vodka #AngusturaBitters #TheCureCocktail #Ginger #Lemon #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026