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"Americans truly enjoy the social aspect of imbibing interesting cocktails before sitting down to dinner. There&amp;#039;s a rich history of mixed drinks here, from the Cocktail\u2014that was its actual name\u2014in the early 19th century to the martini, the quintessential symbol of the 1930s. Since the holiday season will be here before you know it, I thought I&amp;#039;d suggest three special recipes for fall and winter get-togethers.   The White Cosmopolitan is one of our restaurants&amp;#039; most popular drinks. Because it uses white cranberry juice rather than red, it is visually surprising (the typical Cosmo is pink, as everybody knows from Sex and the City). For a large party, you can mix it in bulk and serve it in a punch bowl. We add an orchid frozen in a ball of ice, which creates a striking presentation. Cran-Apple Crush\u2014a blend of vodka, brown sugar, green apple, and cranberries with a splash of lime juice for acidity and simple syrup for sweetness\u2014illustrates how my menu changes to reflect the seasons; it would be perfect pre-turkey on Thanksgiving. The last drink is a Rose Royale, a variation on the French 75, named for a gun used in WWI. What makes this different from the classic combination of Champagne, lemon juice, and gin is the addition of rose syrup. Cheers! What to Serve When it comes to the cocktail hour, I like spreads and dips with drinks. Among my favorite after-five snacks is a tapenade made of pitted green olives ground together with garlic and olive oil to taste (you can use a blender to do the job). It is wonderful on slices of a toasted baguette. Equally appealing is a tartare of raw or lightly cured poached whitefish such as black bass that has been chopped and combined with minced green apple, mayonnaise, a jalape\u00F1o pepper, chives, lemon juice, and lime zest. Serve the mixture with a plate of rice crackers on the side.  Recipes White Cosmopolitan Cran-Apple Crush Rose Royale Click here to see the resources. "^^<http://www.w3.org/2001/XMLSchema#string>
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