Arak means 'sweat' in Arabic, and it is the perfect Mediterranean after-dinner drink, in my opinion.
A gourmet meal without a glass of wine just seems tragic to me somehow.
Because the Spanish eat so crazily late - anybody who's been to Spain has had the experience of sitting down at 9:30 P.M. to find themselves the first customer in the restaurant - they tend to favour an early-evening drink and a nibble to keep them going.
As far as a cocktail, I do like good wines, basically with meals, and good champagnes.
I enjoy a Prosecco. It's bubbly; it's fun. I think it goes with a lot of food.
Nothing gets a party started like some 110 per cent proof Ouzo from Kavos circa 2002.
Martinis are glamorous but also so simple because they only have a few ingredients, and you can really taste the vodka.
Russians really needed a product that would be not as strong as vodka and not as feminine as cheap sparkling wine, so Martini was a good solution.
Vermouth always makes me brilliant unless it makes me idiotic.
A pleasant aperitif, as well as a good chaser for a short quick whiskey, as well again for a fine supper drink, is beer.
