If you have not browsed your New York Times yet today I encourage you to do so. The food section is a veritable orgy of beverages, including an ABC's of refreshment; a history of the swizzle stick; a survey of beer bars by Eric Asimov; and a guide to working in the beverage business for those who do not partake (either for religious reasons, or because of recovery from a history of overpartaking.)

It is not my intention to return from a nearly month-long hiatus since my last post only to regurgitate the dining section of the New York Times. However, I will not do much more than that right now. I have been busy getting ready for the opening of the bar at Annie's on Congress. The menu and spirits program is designed by Bill Norris of FINO. The bar is designed by none other than Dick Clark. I am managing the bar and have been training the staff the last week and a half. The menu is a mix of classic cocktails and Bill Norris originals. We will be rotating in seasonally appropriate cocktails over time.

TEXANS FOR GUN CONTROL

Now that I am back behind the bar I can evangelize my position on gun control--the soda gun, that is. No juices or sodas come through the gun. All juice is fresh squeezed daily; all sodas are from a bottle. Only premium spirits are used and adherence to proper recipe and technique is required.

Please come by and enjoy a cocktail with us. A new happy hour menu will roll out shortly. The bar and late night food menu is delicious. I will post the happy hour selections and a pdf of the menu soon. See you at "le zinc."