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HOLIDAY CHEERS! - MAY OLDER COCKTAILS BE FORGOT AS WE GREET 2006
New York Post - New York, N.Y.
Author: Kilian, Cynthia
Date: Dec 28, 2005
Start Page: 037
Section: New YorkPulse
Abstract (Document Summary)

For a more contemporary quaff, seasonal flavors - such as pomegranate or cranberry juice - breathe new life into the fruity sparklers. The Clinton St. Baking Company on the Lower East Side calls it a bellini, but a shot of blood orange offers a rosier take on a mimosa. Or take a hint from Country, Geoffrey Zakarians new eatery in the Carlton Hotel, where the Champagne Bar whips up a refreshing dazzler called Au Pear, Poire William-soaked dried pears with pineapple mint topped by sparkling wine.

The expression "everything old is new again" also applies to drinks. After all, if its new to you . . . Come out swingin with a Harvey Wallbanger. The Galliano-spiked take on the screwdriver from the 60s has been seen kissing the lips of the brunch crowd at the Clinton St. Baking Company. Pimms - the classic British liquor of gin, fruit juices and spices - mixes with ginger syrup, orange and lime for a Pimms Rangoon at the Double Seven, the swank newbie in the Meatpacking District.

That said, when youre suffering the wrath of grapes, youre probably game to try about anything, so weve tracked down a few of the latest antidotes. The Japanese are said to swear by an amino acid supplement called Kampai. "Kampai" - Japanese for "Cheers!" - enlists amino acids to "expediate the bodys natural metabolic processing of alcohol, while also helping to preserve the homeostatis of the liver," its press release says.

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