It has been an interesting year. Just past the midway point and I had expected my travels to dissipate, but they have only accelerated. By now, I am so seasoned that I know where I really want to spend my time. I'm lucky to have seen so much of the world to date and now able to refine my destinations to those where I feel the most connected, and with the satisfaction factor turned up to 100.

The reduction in dessert orders due to health concerns and meal expense is obvious in the fickle world of dining out. But get a few bevvies under diners’ belts and no-one cares about any of that anymore. We’re having too good a time to stop there! Enter the smart restauranteur.

Originally, cocktails were a simple mix of spirits, sugar, water, and bitters. In the 1860’s, a liqueur was introduced into the mix, forming the beginnings of the true, alcoholic cocktail.