• Bartending star Bridget Albert, director of mixology for Southern Wine and Spirits, head of the Academy of Spirits and Fine Service and author of the new book "Market-Fresh Mixology, Cocktails for Every Season" (Agate Publishing, $17.95), commenting on the increasing popularity of pairing fresh cocktails with fresh food:
"It's the same thing chefs have been doing in the kitchen forever. It's no different. Just taking that time and care and pride. ... You never want [the cocktails] to be super sweet or super sour. There has to be a happy medium. It's a lot like being a chef, just knowing balance. ... Think about what you love to eat. It's really no different."