TRADITIONAL COCKTAIL TABLE. COCKTAIL TABLE

Traditional Cocktail Table. Garden Console Table.

Traditional Cocktail Table


traditional cocktail table
    cocktail table
  • coffee table: low table where magazines can be placed and coffee or cocktails are served
  • A long and low table normally positioned in front of a sofa, which provides a surface for serving. Find a coffee table.
  • These machines are smaller versions of the standard pinball machine, usually about the size of a cocktail table, from where they get their name. These machines have no backbox and the playfield top glass is unsloped and horizontal, allowing drinks to be placed on it.
    traditional
  • Produced, done, or used in accordance with tradition
  • (tradition) an inherited pattern of thought or action
  • Habitually done, used, or found
  • pertaining to time-honored orthodox doctrines; "the simple security of traditional assumptions has vanished"
  • Existing in or as part of a tradition; long-established
  • consisting of or derived from tradition; "traditional history"; "traditional morality"

San Miguel
San Miguel
a six pack case (empty now of course) of the Philippine beer San Miguel beer bought in Australia (hence the mark, imported) and some tamer drinks for a summer's day. ********************************************************************************************* By the latter half of the 19th century Malacanang had become the official Palace and the main street of Arrabal de San Miguel was known as La Calzada de Malacanang. In mid-19th century the grounds of the Palace were used as experimental ground for the planting of Chinese tallow-trees, at around the same period that the main streets of Manila were being planted to flame trees. Besides Malacanang, two other establishments were to make San Miguel a national byword, and these were: the Fabrica de Ginebra de San Miguel and the Fabrica de Cerveza de San Miguel, both among the last of the Creole enterprises, though both would rank first and very high (as blessings!) in our pop culture. Ginebra San Miguel originally belonged to the Zobels, now belongs to the Palancas, and carries a label created by a promising young artist, Fernando Amorsolo, who in the 1900s, designed that logo of St Michael vanquishing the devil now known throughout the land as the Marca Demonio. It's unquestionably Amorsolo's most famous work! The big and small bottles of the ginebra are respectively known as the cuatro kantos and the bilog. The gin itself is, of course, nationally famous as the "inumin ng tunay na lalaki". But long before that ad was thought of, this ginebra was already associated with virility. In the old days a country boy's first initiation in sex was usually preceded by a slug or two of ginebra, to give him courage and staying power; and a morning rite for cockers was to gargle a mouthful of the gin and then spit it into the face of a fighting cock, to make the bird cockier. Ginebra San Miguel is "proletarian", being the drink most within the means of the masses --- but even the kanto boy who happens to have enough cash for a case of beer wouldn't think of buying anything except a cuatro kantos if his barkada's pulutan is dog! San Miguel beer is "class" --- for those who still have to move on and up to Stateside, brandy and cocktail. Our favorite cerveza began as a Barretto enterprise in 1890 on No. 6 Calzada de Malacanang, or right next-door to the Palace. St Michael was to have presided over the inauguration of the brewery but typhoons forced Don Enrique Ma. Barretto de Ycasa to transfer the inaugural flow of his cerveza from the feast day of the Archangel to October 4, 1890, when Manila Elegante, headed by General Weyler, the Marquis of Ahumada and Archbishop Netter (who blessed the first barrels), got a taste of the Barretto brews in a brilliant pavilion where the tables were laden with "succulent viands, sandwiches and desserts". An artillery band played waltz music (the waltz is pre-eminently the stein music) and the stylish beer-drinkers danced under a profusion of colored lanterns. Outside that elegant pavilion raged the inclemencies not only of the weather but of history (Rizal had already erupted). Such was the first flow of the beer born only two years before the Katipunan. Through the ensuing decades, the brewery passed from the hands of the Barrettos to those of the Brias-Roxases and thence to the very capable hands of Don Andres Soriano, who took over on the eve of the Jazz Age. He could depend on the trade of the American soldiery, who found beer, the proper drink for a hot climate, but not on the taste of Filipinos then, who either clung to gin (the proletariat) or to Jerez and Domecq (the gentry) but in general thought beer rather newfangled. However, of the two San Miguel brews --- pale pilsen and Cerveza Negra --- the latter entered our pop culture faster, because it became a tradition among our mothers to take Cerveza Negra when breast - feeding. Among the menfolk, beer --- the pale pilsen --- became the traditional accompaniment to the potaje de habichuelas; and beer with balut was supposed to be a good tonic for the newly married, the convalescent, and the TB- stricken. But generally speaking, the pre-war Filipino was not a beer - drinker --- in fact, not a drinker at all. Our conversion occurred in 1945, during the Liberation, when Filipinos became accustomed to beer on tap at the G.I. camps; and this newly acquired taste of ours begot the "soda fountains" of the 1950s. Followed the "cocktail lounge", the "supper club", and today's more frankly titled beerhouse. For some reason we never took to calling such places "bar" or "saloon". Old-timers who remember tasting strong drink only in their 20s cannot but marvel at the kids of today, already addicted to "toma" in their early teens. Epochal was our postwar transfiguration from a race of mild drinkers to a nation of boozers. From Aparri to Jolo, the
Phulay Bay
Phulay Bay
Venture to Krabi, Thailand on your next tropical getaway and discover the serenity and luxury of Phulay Bay, A Ritz Carlton Reserve. This private resort is located on the sparkling Andaman Sea, just 40 minutes from Krabi International Airport and two hours from Phuket International Airport. As soon as you arrive, you’ll be enveloped with a sense of tranquility and indulgence. Take your pick among 54 one-bedroom villas offering either private tropical garden views or alluring ocean vistas. You will greatly enjoy the chic Thai decor accented with modern touches such as flat screen televisions, state-of-the art bathrooms and private plunge pool. Guests especially delight in their own personal butler available 24 hours a day. Several sumptuous dining options wait at Phulay Bay. For breakfast, start your day off right at Jampoon for freshly prepared international dishes. Enjoy a delicious traditional Thai lunch at Si Trang and expertly poured cocktail while lounging on plush day beds at Chomtawan. For a romantic dinner, reserve a table at Lae Lay and dine on marvelous grilled seafood while overlooking the blue Andaman Sea. Complete your stay at Phulay Bay with a visit to the rejuvenating ESPA. This first-class spa offers rehabilitating Thai treatments as well as a vitality pool, a wellness studio, and RAW –the spa’s cafe serving local fruit juices and herbal teas prepared to complement your spa experience.

traditional cocktail table
See also:
antique drum tables
mission style coffee tables
bar height table
small side table
noguchi end table
farmhouse console table
cheap square coffee tables
extendable dining tables
wooden card tables
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