We go through almost a case a week of Maker's Mark, which for a restaurant that is not a steakhouse, is a lot.

They treat their cocktails like dishes -- they have to be both beautiful and balanced.

People are drinking more cocktails, and yes, they do go with food. We try to get people to appreciate the strong or sharp or sweet nose of a cocktail. Aroma is just as important as taste.

I was not so insane as to attempt to bend events to conform to my policies. On the contrary, I bent my policies to accord with the unforeseen shape of the events.

If one can call anticipation of enemy reactions based on a lifetime of professional training and on thinking and application "intuition," he had it ... He was a professional soldier, a student of history

It may be of interest to future generals to realize that one makes plans to fit circumstances stances and does not create circumstances to fit plans. That way danger lies.