Dear Ask Debonair,
I often find guys looking stupid when they attempt to pull off a blazer with jeans. Perhaps their blazer is too big, or their baggy jeans aren’t flattering? What are a few ways to successfully pull off a blazer and not look like a clueless frat boy?

I unfortunately know exactly the culprit you speak of – mid 20s, oversized blazer, button down, and oftentimes striped shirt, with shiny dress shoes. I used to favor the blazer-and-jeans look, but these offenders have unfortunately sullied my affinity for this ubiquitous pairing. However, that does not mean all is lost. First off, if you are going to go with the blazer/button down/jeans/dress shoes look, just remember to keep things in proportion. Your blazer needs to be—well, should always be tailored. Keep the shirt simple and classic. Please retire the oversized, ill-fitting jeans. And, as for the shoes, sometimes less is more.

Now, if you want to update your look, think of where the blazer fits in with fashion history. Of course, the suit comes to mind. So, substitute the pants for a good looking pair of jeans in a classic wash, unbutton your top button, loosen the tie and throw on a pair of tennis shoes. Continually, get back to your playground days and go for the schoolboy look. Take your deconstructed suit, add a sweater vest, a striped tie, and now you’re cool enough to ditch class. Or, just keep it simple. My favorite way to pair a blazer with jeans? Black blazer, fitted white shirt, distressed (though not too distressed) jeans and white sneakers. If it’s chilly, get a scarf.

-Dress Well

2007 was a good year for sex and a decent year for music. Fittingly, it was a pretty good year for “sex music.” Presenting: The Best Sex Songs of 2007.

#10 – Alicia Keys – No One

Grammy Nominated Best R&B song, Alicia Key`s No One has dominated the charts this fall. A hit with the iTunes crowd (One of Billboard`s Hottest Digital Songs) and equally popular in the club scene – this song is the ideal bedroom ballad for a relationship going through some turmoil.

What the track says: Lets your girl know that nothing will come between you, and that no one can destroy what you have.

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More and more today, vestiges of times past are appearing on modern menus. Classic cocktails, 1950s cuisine with local ingredients and haute mac’ and cheese are new spins on the way things were. One dining quirk that is better off remaining in culinary obscurity is the concept of market price.

In the days before laptops and laser printers, restaurants would list items on their menus as “market price” to deal with daily fluctuations in the costs of some of their more expensive ingredients – namely fish, shellfish and finer cuts of beef. Rather than go through the laborious task of reprinting menus the restaurants could either list a price per pound or ounce or the words “market,” “market price” or “m.p.”

Perhaps the most despicable reason for a restaurant to use “market price” is that they simply do not want to tell you the price of an item because it is egregiously higher than the rest of the menu so they want to hide it behind those unassuming words with the connotation of freshness. Nothing ruins the taste of a perfectly scrumptious meal or wonderful date quicker than the sticker shock of a bill significantly higher than what you were expecting.

Today printing is cheap and easy and any restaurant worth its opentable.com account will reprint their menus with enough regularity to deal with price changes. I wouldn’t patronize any place that lists “market price” on the menu. Sadly a few new restaurants are using this dated pricing contraption. The recently defunct Lonesome Dove Western Bistro had a market price steak (could it be a coincidence?) and STK in the meatpacking district does a lobster with a side of “mp.”

According to Emily Pickral of Gramercy Tavern, “We reprint our menus every few days to deal not only with changes in price but seasonality of ingredients. I’m wary of any restaurant that uses the words “market price” because that tells me they don’t change their menu too often and probably don’t use fresh, seasonal ingredients.”

My gripe with m.p.? Short of running to the “bathroom” and asking your waiter along the way, there is simply no way to find out the actual price without looking cheap. My advice? Simply do not order anything that is listed at Market Price. This will force restaurants to disclose prices. There is one exception. The Pearl Oyster Bar lists its lobster roll as market price. Not only is this one of the best dishes in the city, but the actual price is a never-changing $20, so order away here.

That brings me to another complaint. I encourage Debonair readers never to order a verbal special unless the waiter states the price. Ordering blindly puts too much power to overcharge in the restaurant’s favor. As a general rule, these specials should never be more than the most expensive menu entrée, but in practice this doesn’t happen as often as it should. So, if those day-boat, diver-sea scallops sound too good to pass up, be prepared to pay more than any other item on the menu for them.

Though it sometimes plays a supporting role to its larger sibling Down Under, New Zealand’s star is rising. Thanks in part to the overwhelming success of the Lord of the Rings trilogy (much of the filming was done here), the island nation is getting more attention than ever. And if you visit, you wonder what took so long.

The draw to New Zealand has always been its natural wonders–and more recently, its status as Ultimate Outdoor Playground. If you’re contemplating a trip, here are some things to keep in mind.

Why to go:

• The two islands of New Zealand (the North Island and South Island) are home to a veritable geologic all-star team: rarely, if ever, will you see so many different kinds of stunning landscapes in such a relatively small space (the country is about the size of Colorado). Ever walked on a glacier and in a rainforest on the same day? You can here.

• In a world where overpopulation is becoming an issue, it’s good to be in a country where sheep outnumber people ten to one. If nothing else, you’ll never want for sweaters.

• Queenstown, on the South Island, is the self-proclaimed Adventure Capital of the World. If there’s a way to spike your adrenaline, you’ll find it here. It’s particularly famous for bungee jumping–being home to the world’s first-ever commercial bungee jump (Kawarau Bridge, near Queenstown).

• Milford Sound, also on the South Island, is one of the most picturesque places on Planet Earth. You can check out snow-capped Mitre Peak, surrounding waterfalls and subtropical palm trees from the comfort of a kayak—and if you’re lucky, see a pod of dolphins swim right alongside you.

• The people of New Zealand, affectionately known as Kiwis, are the friendly ambassadors of an easy-going and active national vibe. The indigenous people of New Zealand, the Maori, are still prevalent here—and their fascinating culture is celebrated throughout the country.

When to go:

Keep in mind that the seasons in the Southern Hemisphere are the opposite of what they are here. If you are looking to avoid crowds (except in ski-happy Queenstown), then you’ll likely want to go between April and September. If you want more temperate weather and are willing to deal with the crowds that entails, think October to April.

How to go:

Flights are on the pricey side, but not above what you’d expect for a flight to the underbelly of the planet. Air New Zealand, Qantas and Air Tahiti Nui offer regular flights to major cities like Auckland and Christchurch, among many other airlines. Plan to stay as long as you can—given the long flight and significant time difference, you’ll need as much time as possible to truly get the most from your trip.

Once there, you can easily get from place to place over the road via car. There are also a number of tour bus operators (most notably Kiwi Experience and Magic) that offer comprehensive tour packages for modest budgets. If that’s not for you (while convenient, these tours tend to spoon-feed you your experience) cheaper tickets and greater freedom can be had with a bus service like InterCity Coachlines.

Where to go:

In addition to the can’t-miss highlights mentioned above, there are countless other options for places to check out while you’re in New Zealand. Here are just a few:

Rotorua (North Island): A unique center of geothermic activity, this town is home to geysers, moonscape-like features, a distinct sulfuric odor and lots of tourism. Nearby Lake Taupo is the largest lake in NZ, and a major stop for those seeking a leisurely sky-dive over the lake.

Tongariro Crossing (North Island): Consistently rated as one of the top one-day hikes in the world, Tongariro takes you through astounding scenery including volcanic craters and emerald lakes.

Marlborough Region (South Island): This region is well known for its wine, particularly its Sauvignon Blanc. Stay in Nelson, Blenheim or Picton, and rent a car (or better yet, a bike) to take in some pastoral scenery and tasty vino. After you’ve had your fill of wine, you can make your way down the West Coast to the impressive Fox and Franz Joseph Glaciers.

Kaikoura (South Island): This town famous for whale-watching. In addition to the rugged beauty of the coast, you’re more likely to spot a sperm whale here than just about anywhere else on the planet.

Abel Tasman Coastal Track (South Island): Walking amid a lush subtropical forest here, you look out over serpentine coastline and pristine beaches. This area is also great for sea kayaking and bird-watching. The eponymous Dutch explorer spent a good bit of time in this part of the world–nearby Tasmania is also named for him.

If you go:

Check out some rugby. The legendary New Zealand All-Blacks are world-famous for their domination on the pitch. If you see them play, you’ll get to witness the imposing Maori war dance (called a ‘haka’) they do before every game.

The Maori culture is pervasive, and an essential part of the New Zealand’s national character. The national museum, Te Papa, in Wellington gives you a unique understanding of the history, art and heritage of these native people. For a sense of the modern-day Maori ethos, rent the movie Whale Rider.

There are lots of Australians here, too–so if you have any doubt about where someone you are talking to is from, ask. Kiwis can’t stand being mistaken for Aussies.

Gone are the heydays of gin and tonics, whiskey sours and Scotch on the rocks. Your grandfather’s cocktails have been replaced by the new kids on the rocks—Margarajito Lemonade, Summer Breeze and Spice Vanilla Mojito.

These concoctions were among the finalists for Sidewalk Café Drink of 2006 this June at the Institute of Culinary Education in New York City. Eben Klemm, director of cocktail development for the restaurant group B.R. Guest, won the contest with a cocktail called “Vini.”

Vini is certainly not your grandfather’s drink. Your grandfather would not have drank anything pink, save a little Pepto Bismol when grandma’s cooking didn’t turn out well. Vini is made with citrus vodka, Limoncello, lime juice, watermelon puree and an orange twist.

The chic drinks of this past summer have alcoholic drinks of all sizes, colors, and textures were shaken to life by mixologists who compared their infusions to pieces of art or brain-bending inventions.

“We’re looking for balance and ingredients that work well together,” said Anistatia Miller, one of three judges and co-founder of the Museum of the American Cocktail in Malverne, N.Y. “We don’t want something with too much sweetness, or too much spirit. This is liquid cuisine.”

Francesco Montagnani, a bartender at the Manhattan restaurant Smorgas Chef, showed considerable precision when mixing his contest drink—the “Bjorn Borg,” named for the champion tennis player. Montagnani crushed gooseberries and strawberries with a twist of his wrist and a push of his wooden muddler. Then he added small doses of cranberry juice and Wild Turkey Bourbon. He shook the drink and poured it into a chilled rocks glass, triggering applause from the audience of cuisine and drink aficionados.

While showcasing some of the city’s most talented bartenders, the competition also offered a look into the expanding market for designer cocktails. A drink used to be nothing more than a complement to dining out, but the art of mixing alcoholic beverages is creating new trends, techniques and jobs that are unique to its own culture.

“I was hired full-time just to invent drinks,” Klemm said. His company, B.R. Guest, operates 16 eateries including Blue Water Grill and Ruby Foo’s.

Klemm was writing freelance articles about wine and spirits for The New York Times and Food & Wine Magazine when he was summoned to work as a cocktail chemist three years ago. Klemm, who shakes drinks with two hands using the same motion as a basketball chest pass, said he believes he is the first person in New York to be hired for the sole purpose of inventing new drinks.

“The big business of beverages is expanding,” he said. “It’s a sign that creativity is taken seriously.”

When Morten Sohlberg, owner of Smorgas Chef, opened another location of his Scandinavian restaurant chain on West 12th Street, he embarked on a city-wide search for a mix-master who could combine ingredients that would leave his palate tasting like the Norwegian woods.

“I walked into a bar one day and said to the bartender, ‘Make me a Norwegian Wood.’”

“We don’t have that here,” the bartender replied.

“No, you don’t understand. Make me a Norwegian Wood.”

The bartender asked Sohlberg to come back in 10 minutes. Then he took inventory of his stock and began pondering what combination of liquors, fruits and spices would create the requested flavor.

“I came back ten minutes later and the drink was there,” Sohlberg said. “I had challenged him to make a drink that didn’t exist and he did it. I tasted it and said, ‘You’re hired!’”

These career mixologists—the chic term for “bartender”—are paying special attention to trends that affect their industry. The allure of natural ingredients in today’s health crazed environment has steered cocktail creators toward freshness and away from manufactured ingredients.

“We’re trending toward fresh ingredients that build flavors out of herbs, berries, and fruit,” Sohlberg said. “We use wooden sticks to smash ingredients before we combine them in a certain order. It has to be done almost scientifically.”

Jared Brown, a second judge and Miller’s partner in the Cocktail Museum, said that ice quality can also affect the chemistry of a drink. Bars are filtering water and freezing it at lower temperatures because runny ice makes a crummy cocktail, he said.

Prices for these intricate mixtures are rising as the craze continues to spread and evolve. Some of the high-end mojitos, Cuban cocktails made with mint, rum and flavored syrups, can cost as much as $20. Miller said that these prices reflect the high-class nature of drinking a conjured cocktail.

“There are 75 different flavors of vodka and drinks have become very sophisticated in recent years,” said E. Charles Hunt, executive vice president of the New York State Restaurant Association. “The cocktail has really become a much greater part of dining out.”