3X1 Plymouth Gin with Lillet. Onion garnish makes it a Gibson. On stir vs shake depends on how work was.

The Avery would be a great place to start with cocktails. Just off Broadway in PVD

Plymouth Gin 3X1 to Noly Prat with cocktail onions.

Not to mention they are called "Awful Awful's" at Newport Creamery. + 1 on Gray's

I only let the bartender go off classic when I know AND trust them.

If you worked for Cott, then you must be familiar with Yacht Club in North Providence. Great Tonic made from their own spring and syrup receipe

Unlike Hooters, the food is actually edible.

I know a couple of young ladies that would meet this requirement.....

Green= Green Beans

Green= Summer Squash (grilled)

Yellow=Squash (usually grilled)

Yellow= Corn (yeah, I know its not a veg..)

Red= Beets (pickled or roasted)

Orange= Carrots

White=Cabbage

CT? The wide spot between Providence and NY City???

#1. I am the picky eater. No cheese, no fish, no eggs. I eat one (1) vegetable of each color. If cows and pigs became extint, I would starve in two weeks.
#2 Wife would eat anything. I mean anything. Like travel channel stuff...........

I travel extensively, so she cooks anything she wants while I am gone and works with me when I am home. When we go out, my theory is that I can find something on the menu at any place we go to, so its not a big issue. Occasionally, I will go out with friends to eat things that she wont (mostly BBQ).

We've been married 30 years in May

Try pickled onions made for italian anti pasto; they are usually much better than "cocktail" onions

Not sure how to pickle the onions, but I buy the Mezzetta brand for Gibsons. Nice texture and nice tang. They are available at Stop & Shop (New England) in the Italian section. The company is from Napa Valley if that matters.

BIG +1 for the Pierre Ferrand.
Currently working the Reserve and the Selection des Anges.

Argentina

Yes
mid 50's
USa, Providence area

I also think it depends on who's there and where you went. When my daughters are in town, I buy. Simple as that. Friends we usually take turns picking up the tab. My brothers - split down the middle. Just the way we do it.

I wont eat cheese, fish or eggs. And most vegetables. Of course my wife loves Cheese fish and eggs. And vegetables. Fortunately I travel alot........
When I am home, we tend to cook on the grill alot; it solves the making two dishes issue without extra cleaning required.

I actually have printed them for me and my two daughters, but I only use them when I get a blank stare..
Aviation/Gimlet

Italian Antipasto, with plenty of cocktail onions. 2nd Choice is the fresh potato chips with lots of salt

My wife and friends love the place and I dont eat any seafood. I get the steak or the duck and have always had good to great results. Enjoy

The guy filling your tank deserves a tip, but doesnt have time or a nice, clean, warm (or cool) surface to put his tip jar on.
The whole tipping issue is getting out of hand. I realize that people deserve a fair wage for fair service; enjoy the one you have chosen or get another job. If you want to pour coffee for your life, that is your choice.

Twinings English or Irish Breakfast in the mornings. Orange Pekoe, Prince of Wales or English Afternoon for the PM.

+1 on the Whole Foods 365 Brand. Q and Fever Ttree are both great, but expensive for everday ....

Lillet is a very acceptable substitute for the NP.

No wonder I cant get a decent Martini in most "good' bars. 1/16th vermouth is in the "why bother" category.
And I will die without the onion.......

God what I'd do for a Spotted Cow........

No, they all make me act stupid.........

Chambord 1/3
Champagne 2/3
fantastic with Chocolate Cake.

Thanks, and I'm not that far from you (RI)

Mrs Tanker has made me add basalmic vinegar. Tasty when used properly, but on everything?