Bloody Mary Drink Quotes

What about the whiskey?" Jack said as they ran. "Won't it keep them out?" The Green Maidens don't drink anything but blood." Bob's disembodied voice floated after them. "The whiskey magick won't affect them." Wonderful," the old actor muttered, a tremor of fear in his voice. "I should've poured a Bloody Mary.

Here's what vampires shouldn't be: pallid detectives that drink Bloody Marys and work only at night; lovelorn southern gentlemen; anorexic teenage girls; boy-toys with big dewy eyes. What should they be? Killers, honey. Stone killers that can't get enough of that tasty Type-A. Bad boys and girls. Hunters. In other words, Midnight America. Red, white and blue, accent on the red. Those vamps got hijacked by a lot of soft-focus romance. ( American Vampire Vol. 1 : Introduction-"SUCK ON THIS" by Stephen King)

You’re being a bloody fool.” “As if you haven’t been a time or two. Jericho, I’m holding your hand right up till the last. We’ll sit up high on Dani’s water tower, watch the world blink out and blink out with it. I’ll be staring into your eyes at the end. And we’ll smile. And I’m okay with that.” I was more than okay with that. It felt right somehow. I’d found my soul mate. And whatever adventure was coming next, I was meeting it with him. Or drinking deeply of oblivion without him. I couldn’t leave him. It was no longer possible. I wasn’t sure it had ever been.

I'm one of those passengers who arrives at the airport five or six hours early so I can throw back a few drinks and muster up the courage to board the plane. Apparently I'm not alone because I've never been in an empty airport bar. I don't care what time you get there. Even at 8:00 a.m. you have to fight your way to the bar. At that hour, everyone drinks Bloody Marys so no one can tell it's booze- at least until they fall off their chair.

A vampire was drinking a bloody Mary, and from the look on her face Mary was really getting into it.

ARE WOMEN INHERENTLY LESS WARLIKE THAN MEN? Throughout history, women in power have used a rationale similar to men’s to send men to death with similar frequency and in similar numbers. For example, the drink Bloody Mary was named after Mary Tudor (Queen Mary I), who burned 300 Protestants at the stake; when Henry VIII’s daughter, Elizabeth I, ascended to the throne, she mercilessly raped, burned, and pillaged Ireland at a time when Ireland was called the Isle of Saints and Scholars. When a Roman king died, his widow sent 80,000 men to their deaths.29 If Columbus was an exploiter, we must remember that Queen Isabella helped to send him.

Bloodies are the centerpiece of the Sunday Brunch--they are also, perhaps, the #1 Prep mixed drink..... 1. Place ice cubes in a large glass 2. Pour in two fingers of vodka 3. Fill glass almost to top with V-8 4. Season with: 2 drops Tabasco, 4 drops Worcestershire, 1/2 tsp. horseradish, 1 tsp. lime juice 5. Add wedge of lime, stir and drink 6. Repeat as needed

…a bar he sometimes sneaked into called The Slab. (They served bloody marys and zombies – stiff drinks they called them – and the jukebox only played dirges. A spotlight pinned dead go-go boys in cages, and though he’d never ventured to the refrigerated back room, he’d heard stories.)

I work with a great deal of discipline, although I usually take on more than I can handle and often have to extend due dates. I have always been appalled by bohemianism because of its laziness, disorder, and moral weakness. I understand that this way of living is a response to the fact of human frailty, but it leans too far in one direction. Being a little more buttoned up doesn’t mean that you’ll get so brittle that you’ll break. Nor does it mean that you don’t understand tragedy, loss, and, most of all, human limitation. I am more than well aware of those things and I feel very strongly, but on the other hand I like to run ten miles and return to a spotless well-ordered room, and I like my shirts heavily starched. When I used to go on a long run on Sunday morning when I lived on the Upper West Side, I would pass thousands and thousands of people in restaurants eating . . . (I won’t say this word, because I hate it so much, but it rhymes with hunch, and it’s a disgusting meal that is supposed to be both breakfast and lunch). There they were—having slept for five hours while I was doing calisthenics and running—unshaven (the women too), bleary eyed, surrounded by newspapers scattered as if in a hamster cage, smoking noxious French cigarettes, and drinking Bloody Marys while they ate huge quantities of fat. They looked to me like a movie version of South American bandits. I would never want to be like that. I prefer to live like a British soldier.

Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

The hangover is actually multifactorial. Dehydration plays an important role, as does hypoglycemia caused by the alcohol-mediated loss of sugar in the urine. But, in all likelihood, the greatest contributor to the hangover is methanol. This alcohol is found in small concentrations in many beverages; it’s a by-product of fermentation. Methanol is metabolized by the same enzymes as ethanol, but the products this time are formaldehyde and formic acid, which produce the hangover symptoms. Why does this happen only the morning after? Because the enzymes prefer to work on ethanol instead of methanol. Only when all the ethanol has been metabolized do they switch to methanol. This then explains the “hair of the dog†hangover remedy. A drink in the morning supplies ethanol for the enzymes to act upon so they’ll leave the methanol alone. As the enzymes busily metabolize the ethanol, methanol is excreted in the urine without being converted to formic acid. A Bloody Mary may be the best choice here, because vodka contains very little methanol. Confirmation of the critical role methanol plays in hangovers comes from a study showing that treatment with 4-methylpyrazole, a drug that blocks the breakdown of methanol, can eliminate the symptoms.

His words and not-so-quiet whispers are around me like shards of glass that glint and cut. Fragments of thoughts. Ignorant banal ones. Hyde is the master of dumb nicknames and comes up with dreadful puns, and I remember what he said as recently as last month when a group of us met at the Cambridge watering hole Paddy’s to toast Pete Marino’s birthday. Hyde insisted on buying me a round, on treating me to a stiff drink, maybe a Bloody Mary or a Sudden Death or a Spontaneous Combustion

The waiter brought him a bowl of gumbo. Clete dipped the end of his po’boy sandwich into the bowl and began eating, drinking from his Bloody Mary, filling his mouth with French bread, oysters, lettuce and tomatoes, red sauce, and mayonnaise, stopping only long enough to wipe his chin with a white napkin.

Of course, Americans did travel to Europe during Prohibition, and Craddock’s bar at the Savoy was a popular destination for them. While it’s more than likely that some new drinks created in Europe made their way back to the States during this time, one new creation stayed at home in Paris until the bars of America legally reopened their doors. That drink was a significant one. The Bloody Mary was first made in the 1920s by French bartender Fernand “Pete” Petiot, who first married vodka and tomato juice behind the stick at Harry’s New York Bar in Paris.

Embury was the first true cocktailian of the modern age, and he took time to analyze the components of a cocktail, breaking them down into a base (usually a spirit, it must be at least 50 percent of the drink); a modifying, smoothing, or aromatizing agent, such as vermouth, bitters, fruit juice, sugar, cream, or eggs; and “additional special flavoring and coloring ingredients,” which he defined as liqueurs and nonalcoholic fruit syrups. Embury taught us that the Ramos Gin Fizz must be shaken for at least five minutes in order to achieve the proper silky consistency, suggested that Peychaud’s bitters be used in the Rob Roy, and noted that “for cocktails, such as the Side Car, a three-star cognac is entirely adequate, although a ten-year-old cognac will produce a better drink.” In the second edition of his book, Embury mentioned that he had been criticized for omitting two drinks from his original work: the Bloody Mary, which he described as “strictly vile,” and the Moscow Mule, as “merely mediocre.” On the subject of Martinis, he explained that although most cocktail books call for the drink to be made with one-third to one-half vermouth, “quite recently, in violent protest of this wishy-washy type of cocktail, there has sprung up the vermouth-rinse method of making Martinis.” He describes a drink made from chilled gin in a cocktail glass coated in vermouth. Embury didn’t approve of either version, and went on to say that a ratio of seven parts gin to one part vermouth was his personal favorite. While Embury was taking his drinking seriously, many Americans were quaffing Martinis by the pitcher, and Playboy magazine commissioned cocktail maven Thomas Mario and, later, Emanuel Greenberg to deliver cocktail news to a nation of people who drank for fun, and did it on a regular basis. Esquire magazine issued its Handbook for Hosts as early as 1949, detailing drinks such as the Sloe Gin Fizz, the Pan American, the “I Died Game, Boys” Mixture, and the Ginsicle—gin with fruit juice or simple syrup poured over chipped ice in a champagne glass. A cartoon in the book depicts a frustrated bartender mopping his fevered brow and exclaiming, “She ordered it because it had a cute name.” The world of cocktails was tilting slightly on its axis, and liquor companies lobbied long and hard to get into the act. In the fifties, Southern Comfort convinced us to make Comfort Manhattans and Comfort Old-Fashioneds by issuing a booklet: How to Make the 32 Most Popular Drinks. By the seventies, when the Comfort Manhattan had become the Improved Manhattan, they were bringing us Happy Hour Mixology Plus a Primer of Happy Hour Astrology, presumably so we would have something to talk about at bars: “Oh, you’re a Virgo—discriminating, keenly analytical, exacting, and often a perfectionist. Wanna drink?

When he arrived at the flat, he found Keston sitting in his leather armchair wearing a quilted maroon smoking jacket. He was drinking a Bloody Mary and looked like he was about to introduce Masterpiece Theatre or a tale of the unexpected.

The recent enormous popularity of gin means there has been a parallel surge in delicious high-end tonics. Try Fentimans, Fever Tree and good old Schweppes Indian Tonic. One of those with a slice of lime looks just like a G&T and is delicious. • I used to say brunch isn’t brunch without a Bloody Mary. Now, unless it’s a special occasion, I go for a just-as-delicious and way-more-virtuous Virgin Mary. Just make sure they don’t scrimp on the Tabasco so that you get that kick. • Bitters are great for solving the issue of so many alcohol-free drinks being sickly sweet (I mean, what’s the point of not drinking if you’re going to feel like throwing up in the taxi home anyway?). A soda water with a dash of Angostura bitters hits the spot. • Kombucha is made with ‘live’ fermented tea, so it’s packed with nutrients and great for your gut. Search out craft kombucha brewers like Equinox, Love, Jarr, or Profusion, whose kombucha is available from Ocado. • If a bar has a cocktail list, it will almost certainly have an alcohol-free section. If not, just ask. Mixologists love showing off, so they’ll relish the challenge of creating something bespoke. • For widely available botanically brewed deliciousness, try Folkington’s, Belvoir, Luscombe and Peter Spanton. • A bitter lemon is a great option, assuming you don’t mind (or perhaps you quite enjoy) the slight vibe of Dot and Ethel in the Queen Vic. Personally, I love a bit of 1970s kitsch, and a bitter lemon is usually served on ice in a low-ball glass, so it is perfect for evenings when you don’t want to make a big deal of not drinking, because it looks like a ‘proper’ drink.

Joy had never before been to a university party where there were no drinks, and her immediate reaction was that she just couldn’t find it, that there was a bar somewhere in the house where a nice young man in a white jacket was pouring out Bloody Marys, but that no one would tell her where it was.