<?xml version="1.0" encoding="UTF-8" standalone="yes"?><oembed><version><![CDATA[1.0]]></version><provider_name><![CDATA[The Dish]]></provider_name><provider_url><![CDATA[http://dish.andrewsullivan.com]]></provider_url><author_name><![CDATA[Andrew Sullivan]]></author_name><author_url><![CDATA[https://dish.andrewsullivan.com/author/sullydish/]]></author_url><title><![CDATA[The Art Of The Cocktail,&nbsp;Ctd.]]></title><type><![CDATA[link]]></type><html><![CDATA[
<p>Well, judging from the emails, we&#8217;ve had quite a <a href="http://andrewsullivan.theatlantic.com/the_daily_dish/2007/09/the-art-of-the-.html">popular thread</a> on cocktails but no one quite captures the issue as well as Ogden Nash:</p>
<blockquote>
<p>There is something about a Martini,<br />A tingle remarkably pleasant;<br />A yellow, a mellow Martini;<br />I wish that I had one at present.<br />There is something about a Martini,<br />Ere the dining and dancing begin,<br />And to tell you the truth,<br />It is not the vermouth&#8211;<br />I think that perhaps it&#8217;s the gin.</p>
</blockquote>
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