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"America has a long history of cocktails and bar culture. The first great bars were in hotels\u2014and there&amp;#039;s always been something comforting about going to a hotel bar where a skilled and passionate bartender makes you a special drink. There&amp;#039;s an element of art involved, and surprise too. It&amp;#039;s what made me want to open up Bar Pleiades in New York&amp;#039;s Surrey hotel. I created these versions of timeless cocktails with our head bartender, Maura McGuigan. We were inspired by the stars\u2014not just the constellation for which the bar is named, but also the stars of Hollywood. Just as I do when I&amp;#039;m cooking, I start with a classic recipe and then add to it to create a whole new flavor and experience. The goal is to have the right balance of tart, sweet, and strong. Take the Martini. Our interpretation includes vermouth, of course; we like to use a dry French vermouth such as Dolin and a London-style gin such as Beefeater. We love bitters too\u2014it&amp;#039;s the salt and pepper behind a drink. We season the Martini with a dash of orange bitters to heighten the citrus qualities of the gin and integrate the flavors. Tiki culture is back in fashion, and the Mai Tai evokes the South Pacific. This one blends dark rum with the fresh tastes of mint, orange, and orgeat, an almond syrup used in the original Mai Tai. Finally, the New Beverly, inspired by the Moscow Mule, is named for a movie theater in Los Angeles that shows classic films\u2014because a great cocktail should transport you, and this one will send you back to the golden age of Hollywood. Like the movies and their stars, the best cocktails conjure glamour and decadence. And what could be more sophisticated than shaking a cocktail at home? What to Serve At the cocktail hour, I like salty snacks such as potato chips\u2014my favorite! Just as enjoyable is a mix of nuts. This simple recipe has hints of spice and sweetness and would complement any of these cocktails. Preheat oven to 300\u00B0F. In a medium bowl, combine 1 tsp salt, 2 tsp cayenne pepper, 4 T honey, and 2 T olive oil; add \u00BD cup each whole almonds, cashews, and pecans, and toss to coat. Spread mixture evenly on a baking sheet lined with aluminum foil, and bake for 8 to 10 minutes or until golden brown. Serve warm or at room temperature. Recipes Check out the recipes for Martini, Mai Tai, and New Beverly cocktails.   "^^<http://www.w3.org/2001/XMLSchema#string>
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