Cocktail Bar Quotes

I have literally always been the kid who believes in fairy tales but I didn’t know what to do because I wasn’t a kid, I was a twenty-something in a cocktail bar who never feels old enough to drink

We don't learn to love each other well in the easy moments. Anyone is good company at a cocktail party. But love is born when we misunderstand one another and make it right, when we cry in the kitchen, when we show up uninvited with magazines and granola bars, in an effort to say, I love you.

I staggered into a Manchester bar late one night on a tour and the waitress said "You look as if you need a Screaming Orgasm". At the time this was the last thing on my mind...

The hand on my hair moved to my back, and I realized someone was singing softly. The voice was familiar, and something about it made my chest ache. Well, that was to be expected. Angels' songs would be awfully poignant. "'I was working as a waitress in a cocktail bar, when I met you...'" the voice crooned. I frowned. Was that really an appropriate song for the Heavenly Host to be--

I will meet you in the dirtiest city you can dream of. We will drink cocktails so sweet they pucker our cheeks, as we perch on cracked leather bar stools. I will buy you plates of calcium and protein and we will run through the streets in excellent danger.

Morphine hits the backs of the legs first, then the back of the neck, a spreading wave of relaxation slackening the muscles away from the bones so that you seem to float without outlines, like lying in warm salt water. As this relaxing wave spread through my tissues, I experienced a strong feeling of fear. I had the feeling that some horrible image was just beyond the field of vision, moving as I turned my head, so that I never quite saw it. I felt nauseous; I lay down and closed my eyes. A series of pictures passed, like watching a movie: A huge, neon-lighted cocktail bar that got larger and larger until streets, traffic, and street repairs were included in it; a waitress carrying a skull on a tray; stars in a clear sky. The physical impact of the fear of death; the shutting off of breath; the stopping of blood.

The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alivewith chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other’s names.

A proper drink at the right time—one mixed with care and skill and served in a true spirit of hospitality—is better than any other made thing at giving us the illusion, at least, that we’re getting what we want from life. A cat can gaze upon a king, as the proverb goes, and after a Dry Martini or a Sazerac Cocktail or two, we’re all cats.

The lamp hummed: 'Regard the moon, La lune ne garde aucune rancune, She winks a feeble eye, She smiles into corners. She smoothes the hair of the grass. The moon has lost her memory. A washed-out smallpox cracks her face, Her hand twists a paper rose, That smells of dust and old Cologne, She is alone With all the old nocturnal smells That cross and cross across her brain." The reminiscence comes Of sunless dry geraniums And dust in crevices, Smells of chestnuts in the streets, And female smells in shuttered rooms, And cigarettes in corridors And cocktail smells in bars.

After the church ceased to exist, an outfit calling itself the First Amendment Protection Society, Inc.—the largest operator of adult bookstores, topless bars, Internet porn sites, and karaoke cocktail lounges in the United States—intimidated

Lui è il barman, e il barman - è evidente - non è un barista. Perché se il barista è neorealista e terrestre, il barman è un supereroe della postmodernità - una sola lettera lo distingue da Batman -, è Tom Cruise giovane che in Cocktail manipola bottiglie come un alchimista alambicchi e matracci, un performer della fabbricazione di miscele raffinate, l'artista dello shaker, il fromboliere della mescidezione colta dei liquidi.

Georgette was a hip queer. She (he) didn't try to disguise or conceal it with marriage and mans talk, satisfying her homosexuality with the keeping of a secret scrapbook of pictures of favorite male actors or athletes or by supervising activities of young boys or visiting turkish baths or mens locker rooms, leering sidely while seeking protection behind a carefully guarded guise of virility (fearing that moment at a cocktail party or in a bar when this front may start crumbling from alcohol and be completely disintegrated with an attempted kiss or groping of an attractive young man and being repelled with a punch and - rotten fairy - followed with hysteria and incoherent apologies and excuses and running from the room) but, took a pride in being a homosexual by feeling intellectually and esthetically superior to those (especially women) who weren't gay (look at all the great artists who were fairies!); and with the wearing of womens panties, lipstick, eye makeup (this including occasionally gold and silver - stardust - on the lids),long marcelled hair, manicured and polished fingernails, the wearing of womens clothes complete with a padded bra, high heels and wig (one of her biggest thrills was going to BOP CITY dressed as a tall stately blond ( she was 6'4 in heels) in the company of a negro (he was a big beautiful black bastard and when he floated in all the cats in the place jumped and the squares bugged. We were at crazy pad before going and were blasting like crazy, and were up so high that I just didnt give ashit for anyone honey, let me tell you!); and the occasional wearing of menstrual napkin.

I watched Buford set things up and I decided that tending bar might be a pretty good way to spend one's life. Spanking down big foaming steins of beer to be encircled by the huge skeet-shooting hands of virile novelists. Rattling the cocktail shaker and doing a little samba step for the amusement of the ladies. To be an expert at something.

So that night it’s only Athena and me at a loud, overpriced rooftop bar in Georgetown. She’s flinging back cocktails like she has a duty to prove she’s having a good time, and I’m drinking to dull the bitch in me that wishes she were dead.

By drinking, a boy acts like a man. After drinking, many a man acts like a boy.

Sophara scrawled orders on a slate and handed it to one of the libationarians, whose encyclopedic knowledge of the contents and locations of all the bottles kept the bar running.

I have seen purer liquors, better seagars, finer tobacco, truer guns and pistols, larger dirks and bowie knives, and prettier courtezans here, than in any other place I have ever visited; and it is my unbiased opinion that California can and does furnish the best bad things that are obtainable in America.

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

Strawberries in June are ordinary. Still, they are luscious and sweet, all the same. But I was just that: a June strawberry, one of many in a fragrant basket. Not the choicest Chilean import which would grace the cake of a December wedding, or a particularly succulent one, singled out to sweeten a fruity cocktail drink in a swanky bar.

America is not a young land. It is old and dirty and evil before the settlers, before the Indians. The evil is there waiting...But there is no drag like U.S. drag. You can't see it, you don't know where it comes from. Take one of those cocktail lounges at the end of a subdivision street--every block of houses has its own bar and drug store and market and liquor store. You walk in and it hits you. But where does it come from? Not the bartender, not the customers nor the cream colored plastic, nor the dim neon. Not even the tv.

I was working⁠—⁠” “As a waitress in a cocktail bar?

She sat there admiring the beauty of the light amber fluid in the clear bottle, the way the condensation on the Miller bottle ran down the black and gold label, like it was a fine piece of art. That was the problem with alcohol. It was so beautiful to look at, how could you resist it? And what kind of place could be more inviting and seductive than a truly elegant cocktail bar?

I was dead. That was really the only explanation I had for the sensation that I was lying in a comfy bed, cool, clean-smelling sheets pulled up to my chin, and a soft hand stroking my hair. That was nice. Being dead seemed pretty sweet, all things considered. Especially if ti meant I got to nap for all eternity. I snuggled deeper into the covers. The hand on my hair moved to my back, and I realized someone was singing softly. The voice was familiar, and something about it made my chest ache. Well, that was to be expected. Angels’ songs would be awfully poignant. “’I was working as a waitress in a cocktail bar, when I met you…’” the voice crooned. I frowned. Was that really an appropriate song for the Heavenly Host to be- Realization crashed into me. “Mom!

If you’re offended by crass, tasteless, scatological humor, scrawled on a Chardonnay-soaked cocktail napkin, then bite me, you oversensitive prude. If not, step up to the bar, baby! You’ve got my number.

Kos had different tastes. He was on the lookout for that Midwestern housewife attending a conference with her husband. There was usually at least one in the hotel bar. She was always seated in a corner drinking a cocktail and pretending to read a novel while her husband was off doing manly things. Kos knew something Mason didn't—stewardesses partied in every port, but housewives were still waiting for the party.

It's just drinks,” Heather said, lifting the second cocktail up and smiling at the men, too. “It doesn't mean anything else.” I nodded, but I didn't know how to tell her how wrong she was. That it's possible for a man to interpret a woman's initial permission as license to steamroll over any boundary she might set after that. That once a woman says yes, it's possible a man might not give a shit when she changes her mind. He might tear off her clothes; he might bruise her body and send splinters of blistering fear into her soul. He might do this even if he's someone she knows, someone she loves and trusts. And then she might end up in a bar with a fake smile plastered on her face, trying to act like none of it mattered, trying to believe, despite the agony deep down inside her bones, that she's over what he did, desperate to pretend she's safe.

She was working as a waitress in a cocktail bar when she decided to summon the devil and sell her soul for fame. As you do. Hell, we’ve all been there… Of course, things didn’t go according to plan. Never have, never will…

I have literally always been the kid who believes in fairy tales but I didn’t know what to do because I wasn’t a kid, I was a twenty-something in a cocktail bar who never feels old enough to drink so I said, “I don’t know.

The bar is in full swing and floating rounds of cocktails permeate the garden outside until the air is alive with chatter and laughter and casual innuendo and introductions forgotten on the spot and enthusiastic meetings between women who never knew each other's names.

I don’t know. I wanted to watch Cocktail.” “You thought I might have a DVD of the movie Cocktail, the film about Tom Cruise working as a bartender to pay his way through business school?” “Oh. No, that’s not right. Maybe it’s called Cocktail Bar.” “What happens in it?” “Robin Williams owns a drag bar in Miami.” “That’s The Birdcage.

At the cocktail party or singles bar, you are on the lookout for the woman who materializes your girlfriend or wife fantasy. You set out to lure and settle her into your own bed, apartment, and domesticated retreat from the world, where she will be the medium for your selfrecognition in daily conversation where everything she says responds to what you say, think, and fantasize. But you do not know a woman until you find yourself blessing the universe and her because she has made you laugh and laugh at yourself, until she has made you cry, until you find yourself cursing her and yourself because she makes you weep as no hammer-blow hurled at your thumb or collapse of all your investments ever has or could.

shy but handsome fellow is sitting at a club, sipping a cocktail, and sees a beautiful woman seated alone at the bar. After an hour of screwing up his courage he finally heads over to her and asks tentatively, "Um, hi. Would you mind if I chatted with you for a while?" She responds by yelling, at the top of her lungs, "No, I won't sleep with you tonight!" Everyone in the bar turns in unison and stares at them. Naturally, the poor guy is hopelessly

Even reading the words ‘snow hotel’ can shoot a shiver up your spine, but spending a night in one of these ethereally beautiful, extravagantly artistic icy buildings is a marvellous, though expensive, experience. There are several to choose from in Lapland, including Lumihotelli in Kemi. Heavy-duty sleeping bags ensure a relatively cosy slumber, and a morning sauna banishes any lingering chills. If you don’t fancy spending the night inside, you can visit the complexes, maybe pausing for a well-chilled vodka cocktail in the bar.

Barbara and I had arrived early, so I got to admire everyone’s entrance. We were seated at tables around a dance floor that had been set up on the lawn behind the house. Barbara and I shared a table with Deborah Kerr and her husband. Deborah, a lovely English redhead, had been brought to Hollywood to play opposite Clark Gable in The Hucksters. Louis B. Mayer needed a cool, refined beauty to replace the enormously popular redhead, Greer Garson, who had married a wealthy oil magnate and retired from the screen in the mid-fifties. Deborah, like her predecessor, had an ultra-ladylike air about her that was misleading. In fact, she was quick, sharp, and very funny. She and Barbara got along like old school chums. Jimmy Stewart was also there with his wife. It was the first time I’d seen him since we’d worked for Hitchcock. It was a treat talking to him, and I felt closer to him than I ever did on the set of Rope. He was so genuinely happy for my success in Strangers on a Train that I was quite moved. Clark Gable arrived late, and it was a star entrance to remember. He stopped for a moment at the top of the steps that led down to the garden. He was alone, tanned, and wearing a white suit. He radiated charisma. He really was the King. The party was elegant. Hot Polynesian hors d’oeuvres were passed around during drinks. Dinner was very French, with consommé madrilène as a first course followed by cold poached salmon and asparagus hollandaise. During dessert, a lemon soufflé, and coffee, the cocktail pianist by the pool, who had been playing through dinner, was discreetly augmented by a rhythm section, and they became a small combo for dancing. The dance floor was set up on the lawn near an open bar, and the whole garden glowed with colored paper lanterns. Later in the evening, I managed a subdued jitterbug with Deborah Kerr, who was much livelier than her cool on-screen image. She had not yet done From Here to Eternity, in which she and Burt Lancaster steamed up the screen with their love scene in the surf. I was, of course, extremely impressed to be there with Hollywood royalty that evening, but as far as parties go, I realized that I had a lot more fun at Gene Kelly’s open houses.

She watched as he put a few ice cubes in a heavy glass, then expertly curled a strip of grapefruit rind from one of the fruits in a bowl on the bar top. "This must be a favorite," she commented, nodding at the supply of grapefruit nestled in the bowl along with the usual lemons and limes. He poured a generous measure from the black bottle and handed it to her with a cocktail napkin. "See for yourself." Gemma wasn't in the habit of drinking gin neat, so she sniffed, then took a tentative sip. The flavors exploded in her mouth- coriander and juniper and lime and... grapefruit. "Oh, wow," she said, when her eyes stopped watering. "That is amazing. I'm converted.

The fortnight in Venice passed quickly and sweetly- perhaps too sweetly; I was drowning in honey, stingless. On some days life kept pace with the gondola, as we nosed through the side canals and the boatman uttered his plaintive musical bird-cry of warning; on other days with the speed-boat bouncing over the lagoon in a stream of sun-lit foam; it left a confused memory of fierce sunlight on the sands and cool, marble interiors; of water everywhere, lapping on smooth stone, reflected in a dapple of light on painted cielings; of a night at the Corombona palace such as Byron might have known, and another Byronic night fishing for scampi in the shallows of Chioggia, the phosphorescent wake of the little ship, the lantern swinging in the prow, and the net coming up full of weed and sand and floundering fishes; of melon and prosciutto on the balcony in the cool of the morning; of hot cheese sandwiches and champagne cocktails at Harrys Bar.

From chapter three of THE GREAT GATSBY by Scott Fitzgerald: “By seven o’clock the orchestra has arrived . . . the bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter . . . The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. . . . already there are wanderers, confident girls who weave here and there among the stouter and more stable . . . excited with triumph glide on through the sea-change of faces and voices and color under the constantly changing light. “Suddenly one of these gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvass platform. . . . There is a burst of chatter as the erroneous news goes around that she is Gilda Gray’s understudy from the Follies. The party has begun.

Less is not known as a teacher, in the same way Melville was not known as a customs inspector. And yet both held the respective positions. Though he was once an endowed chair at Robert’s university, he has no formal training except the drunken, cigarette-filled evenings of his youth, when Robert’s friends gathered and yelled, taunted, and played games with words. As a result, Less feels uncomfortable lecturing. Instead, he re-creates those lost days with his students. Remembering those middle-aged men sitting with a bottle of whiskey, a Norton book of poetry, and scissors, he cuts up a paragraph of Lolita and has the young doctoral students reassemble the text as they desire. In these collages, Humbert Humbert becomes an addled old man rather than a diabolical one, mixing up cocktail ingredients and, instead of confronting the betrayed Charlotte Haze, going back for more ice. He gives them a page of Joyce and a bottle of Wite-Out—and Molly Bloom merely says “Yes.” A game to write a persuasive opening sentence for a book they have never read (this is difficult, as these diligent students have read everything) leads to a chilling start to Woolf’s The Waves: I was too far out in the ocean to hear the lifeguard shouting, “Shark! Shark!” Though the course features, curiously, neither vampires nor Frankenstein monsters, the students adore it. No one has given them scissors and glue sticks since they were in kindergarten. No one has ever asked them to translate a sentence from Carson McCullers (In the town there were two mutes, and they were always together) into German (In der Stadt gab es zwei Stumme, und sie waren immer zusammen) and pass it around the room, retranslating as they go, until it comes out as playground gibberish: In the bar there were two potatoes together, and they were trouble. What a relief for their hardworking lives. Do they learn anything about literature? Doubtful. But they learn to love language again, something that has faded like sex in a long marriage. Because of this, they learn to love their teacher.

I attempt to chew the popcorn gag Dean just stuffed into my mouth, but a kernel gets sucked into the back of my throat. I hack over the bar--my hands splayed wide as I brace myself for impending death. Dean absentmindedly pat mys back because let's face it, I'm coughing so I'm breathing, but his swats are not helping. I beat my chest to try to prevent myself from asphyxiating as I grapple for my drink, which is woefully empty. I grab Dean's draft beer, but as soon as the golden liquid hits my tongue, I dry heave from the horrid taste. Holy shit! Kate's right, IPA beer tastes like poison! My face screws up in disgust as I force the liquid down my throat and suck in a big breath of cleansing air. With a pathetic whimper, I wave my hands in front of my face and search for a cocktail napkin. Mr. Mustache bartender is still balls deep in the blonde, so I'm forced to use the back of my hand to wipe the dribble off my chin. When I finally regain some semblance of composure I turn around to glower at Dean. "Your beer tastes like a skunk's ass.

The painting did not exist until I made it,' Karabekian went on. 'Now that it does exist, nothing would make me happier than to have it reproduced again and again, and vastly improved upon, by all the five-year-olds in town. I would love for your children to find pleasantly and playfully what it took me many angry years to find. 'I now give you my world of honor,' he went on, 'that the picture your city owns shows everything about life which truly matters, with nothing left out. It is a picture of the awareness of every animal. It is the immaterial core of every animal - the 'I am' to which all messages are sent. It is all that is alive in any of us - in a mouse, in a deer, in a cocktail waitress. It is unwavering and pure, no matter what preposterous adventure may befall us. A sacred picture of Saint Anthony alone is one vertical, unwavering band of light. If a cockroach were near him, or a cocktail waitress, the picture would show two such bands of light. Our awareness is all that is alive and maybe sacred in any of us. Everything else about us is dead machinery. 'I have just heard from this cocktail waitress here, this vertical band of light, a story about her husband and an idiot who was about to be executed at Sheperdstown. Very well - let a five-year-old strip away the idiocy, the bars, the waiting electric chair, the uniform of the guard, the gun of the guard, the bones and meat of the guard. What is that perfect picture which any five-year-old can paint? Two unwavering bands of light.

Every so often, the gods stop laughing long enough to do something terrible. There are few facts that are not brutal. The bitter, insufficient truth is that God recovered, but fun is dead. Alcohol: the antidote to civilization. Alcoholism is a fatal disease. But then I am not a member of Alcoholics Anonymous, because I don't want to be cured. Alcoholism is suicide with training wheels. I watch myself sinking, an inch at a time, and I spit into the eye of fate, like Doc Holliday, who died too weak to lift a playing card. My traitorous and degenerate attitude is sort of my book review of the world we live in. I resign from the human race. I declare myself null and void; folded, spindled, and mutilated. . . .This bar is an oasis for the night people, the street people, the invisible tribe, the people who simply do not exist in the orderly world we see in Time - the weekly science fiction magazine published by the Pentagon - an orderly world which is a sanitized Emerald City populated by contented Munchkins who pay taxes to buy tanks, nerve gas, and bombers and not a world which is a bus-station toilet where the air is a chemical cocktail of cancer-causing agents, children are starving, and the daily agenda is kill or be killed. When the world demands that you be larger than life, and you are finding it hard enough just being life-size, you can come here, in the messy hemorrhaging of reality, let your hair down, take your girdle off, and not be embarrassed by your wounds and deformities. Here among the terminally disenchanted you are graded not by the size of the car on display in your driveway but by the size of your courage in the face of nameless things. . . .Half of these people look like they just came back from the moon, and all of them are sworn witnesses for the prosecution on the charge that Earth serves as Hell for some other planet.

I'm in sore straits, Jeeves.' 'I am sorry to hear that, sir.' 'You'll be sorrier when I explain further. Have you ever seen a garrison besieged by howling savages, with their ammunition down to the last box of cartridges, the water supply giving our and the United States Marines nowhere in sight?' 'Not to my recollection, sir.' 'Well, my position is roughly that of such a garrison, except that compared with me they're sitting pretty. Compared with me they haven't a thing to worry about.' 'You fill me with alarm, sir.' 'I bet I do, and I haven't even started yet. I will begin by saying that Miss Cook, to whom I'm engaged, is a lady for whom I have the utmost esteem and respect, but on certain matters we do not... what's the expression?' 'See eye to eye, sir?' 'That's right. And unfortunately those matters are the what-d'you-call-it of my whole policy. What is it that policies have?' 'I think the word for which you are groping, sir, may possibly be cornerstone.' 'Thank you, Jeeves. She disapproves of a variety of things which are the cornerstone of my policy. Marriage with her must inevitably mean that I shall have to cast them from my life, for she has a will of iron and will have no difficulty in making her husband jump through hoops and snap sugar off his nose. You get what I mean?' 'I do, sir. A very colourful image.' 'Cocktails, for instance, will be barred. She says they are bad for the liver. Have you noticed, by the way, how frightfully lax everything's getting now? In Queen Victoria's day a girl would never have dreamed of mentioning livers in mixed company.' 'Very true, sir. Tempora mutanter, nos et mutamur in illis.' 'That, however, is not the worst.' 'You horrify me, sir.' 'At a pinch I could do without cocktails. It would be agony, but we Woosters can rough it. But she says I must give up smoking.' 'This was indeed the most unkindest cut of all, sir.' 'Give up smoking, Jeeves!' 'Yes, sir. You will notice that I am shuddering.

And yet, being surveilled with the intention of assault or rape is practically mundane, it happens so often. It’s such an ingrained part of the female experience that it doesn’t register as unusual. The danger of it, then, is in its routine, in how normalized it is for a woman to feel monitored, so much so that she might not know she’s in trouble until that invisible line is crossed from “typical patriarchy” to “you should run.” So now, when I drink, I’m far more cautious. I don’t like ordering draft beers from taps hidden from view. I don’t like pouring bottles into pint glasses. I don’t leave my drink with strangers, I don’t let people I don’t know order drinks for me without watching them do it, and I don’t drink excessively with people I don’t think I can trust with my sleepy body. I don’t turn my back on a cocktail, not just because I like drinking but because I can’t trust what happens to it when I’m not looking. The intersection of rape culture and surveillance culture means that being a guarded drinker is not only my responsibility, it is my sole responsibility. Any lapse in judgment could not only result in clear and present danger, but also set me up for a chorus of “Well, she should’ve known better.” The mistake we make is in thinking rape isn’t premeditated, that it happens by accident somehow, that you’re drunk and you run into a girl who’s also drunk and half-asleep on a bench and you sidle up to her and things get out of hand and before you know it, you’re being accused of something you’d never do. But men who rape are men who watch for the signs of who they believe they can rape. Rape culture isn’t a natural occurrence; it thrives thanks to the dedicated attention given to women in order to take away their security. Rapists exist on a spectrum, and maybe this attentive version is the most dangerous type: women are so used to being watched that we don’t notice when someone’s watching us for the worst reason imaginable. They have a plan long before we even get to the bar to order our first drink.

The desire for vengeance, however justified, also bars the way to other productive thoughts. The American/English poet T. S. Eliot explained why, in his play, The Cocktail Party. One of his characters is not having a good time of it. She speaks of her profound unhappiness to a psychiatrist. She says she hopes that all her suffering is her own fault. The psychiatrist is taken aback. He asks why. She has thought long and hard about this, she says, and has come to the following conclusion: if it’s her fault, she might be able to do something about it. If it’s God’s fault, however—if reality itself is flawed, hell-bent on ensuring her misery—then she is doomed. She couldn’t change the structure of reality itself. But maybe she could change her own life.

In its place had arisen a Promised Land of Duane Reades and Chase ATMs on every corner, luxury doorman buildings, Pilates studios and spin classes, eighteen-dollar rosemary-infused cocktails and seven-dollar cups of single-origin coffee—all of which were there to cater to a new generation of twentysomethings, the data scientists and brand strategists and software engineers and social media managers and product leads and marketing associates and IT coordinators ready to disrupt the world with apps. And today, like every day, they would work until it was dark again, and then they would go to dinner parties or secret cocktail bars or rooftop events, and most of them would end the night watching Netflix on their laptops in bed" - Prologue, Save Your Generation, in Doree Shafrir's Startup

They celebrated in a bar, and after half a dozen cocktails came to the mutual decision that it would be a blast to get married. So Lisa bought a couple of rings in a pawnshop and they did the deed in the hotel chapel, reading their vows in Klingon off an iPhone in front of a guy in golden robes and Spock ears.

Work in the kitchen and in the home has been systemically devalued and outright dismissed for thousands of years. It's impossible to confine alcohol or cocktail history to the bar because so many types of people were not allowed to work or drink there until very recently in modern history. Alcohol was a deeply important part of the private home lives of people all over the world in the nineteenth century, not just the goings-on in the public taverns, hotels, saloons or pubs. Many of women's recipes and innovations are what various alcohol industries and companies are built on.

The penthouse bar had an even more commanding view, and craft cocktails named after local or formerly local writers and their books--- the Anne Rice blood orange martini, the Tsukiyama Samurai, the Christopher Moore Demon, the Joy Luck Cocktail.

Harry’s New York Bar. It’s world famous, honey. The first cocktail bar in Paris. Inventor of the Bloody Mary. Hemingway used to hang out there.

If traveling with cold-weather cohorts, before you begin packing, start a shared online spreadsheet for menu planning and cooking assignments. Determine who’s in charge of each fireside feast (and the resulting dish duty), what ingredients and equipment are needed, and, perhaps paramount, who has bar duty, because those calvados cocktails aren’t going to mix themselves. Keep a tally of expenses, and settle up via Venmo.

I investigated her topnotch features and allusive intentions. She was the typical glitter-headed scene-bitch that one expects to see in a place that is much more happening than a randown bar on the end of town. The type that lives the in-scene and bleeds vodka and cranberries. Fun now, fun for everyone around her, but in ten years, maybe less, she will be a lonely dental assistant or cocktail waitress wondering what happened, where did she go wrong?

Robert Johnson invented the blues, at midnight, at a crossroads, after selling his soul to the devil. Dorothy Parker invented amusing women, at 2 p.m., in New York’s best cocktail bar, after tipping a busboy 50 cents for a martini. It’s hard not to draw conclusions as to which is the brighter sex.

The trembly fellow sighed and said, “I’m all out of whack. I’m going uptown and see my doctor.” Mr. Flood snorted again. “Oh, shut up,” he said. “Damn your doctor! I tell you what you do. You get right out of here and go over to Libby’s oyster house and tell the man you want to eat some of his big oysters. Don’t sit down. Stand up at that fine marble bar they got over there, where you can watch the man knife them open. And tell him you intend to drink the oyster liquor; he’ll knife them on the cup shell, so the liquor won’t spill. And be sure you get the big ones. Get them so big you’ll have to rear back to swallow, the size that most restaurants use for fries and stews; God forgive them, they don’t know any better. Ask for Robbins Islands, Mattitucks, Cape Cods, or Saddle Rocks. And don’t put any of that red sauce on them, that cocktail sauce, that mess, that gurry. Ask the man for half a lemon, poke it a time or two to free the juice, and squeeze it over the oysters. And the first one he knifes, pick it up and smell it, the way you’d smell a rose, or a shot of brandy. That briny, seaweedy fragrance will clear your head; it’ll make your blood run faster. And don’t just eat six; take your time and eat a dozen, eat two dozen, eat three dozen, eat four dozen. And then leave the man a generous tip and go buy yourself a fifty-cent cigar and put your hat on the side of your head and take a walk down to Bowling Green. Look at the sky! Isn’t it blue? And look at the girls a-tap-tap-tapping past on their pretty little feet! Aren’t they just the finest girls you ever saw, the bounciest, the rumpiest, the laughingest? Aren’t you ashamed of yourself for even thinking about spending good money on a damned doctor? And along about here, you better be careful. You’re apt to feel so bucked-up you’ll slap strangers on the back, or kick a window in, or fight a cop, or jump on the tailboard of a truck and steal a ride.

I was just about to suggest to Barry that we stop for a moment and go rescue Marguerite when I realized it was too late.      Marguerite was carrying a small evening bag, like a clutch purse, and I saw her wind up and throw it down onto the floor.  At the same time I heard her almost scream, “ALL RIGHT YOU SONOFABITCH, I DON’T WANT TO HEAR ANOTHER WORD!!”  It was loud enough that everyone heard her and even the band stopped to see what was going on.      With the index finger of her right hand she began poking this guy in the center of his chest and backing him up at the same time, all the while shouting at the top of her lungs, “If it wasn’t for the UNITED STATES OF AMERICA and the men who fought and died to help keep your country free, YOU would be living on the tiniest GERMAN SPEAKING ISLAND OF THE THIRD REICH!!!  DON’T EVER LET ME HEAR YOU SAY ANYTHING BAD ABOUT MY COUNTRY AGAIN, IN FACT DON’T EVER SAY ANYTHING TO ME AGAIN, NOD IF YOU UNDERSTAND !!!”       She had pushed him back against the bar and he was now leaning over backwards about as far as he could lean and she was still poking him in the chest.  The room was completely silent.  I said to Barry, “Excuse me a moment Barry, I think I need to go rescue one of your countrymen.”      She chuckled and said, “I doubt if anyone will care if you rescue that one.”      I went straight for Marguerite and the terrified LtCdr bent backwards over the bar.  As I approached them I scooped up her purse from the floor and said, “I believe this next dance is mine my dear.” I gave her my arm and we headed for the center of the dance floor and as we did the band started back up.  Everyone else picked right back up where they’d left off.     About twenty minutes later the Commander came up to us.  I had no idea what to expect but he had big smile on his face.      “William, I just wanted to thank you and your good lady for that lovely cocktail party at your quarters this evening and tell you how smart you both look in your ball outfits.  AND Marguerite, I think if we took a vote right now, most everyone in the room would want to award you a medal for setting that ‘Bloody’ man straight.  Well done.

It is very easy to speak abstractly in a bar or at a cocktail party about how tough one thinks the laws should be, but perhaps one should wait until they have actually been wrongfully accused to fully formulate that opinion. __________________

It was a memorable night of riotous jollity. Princess Margaret attached a balloon to her tiara, Prince Andrew tied another to the tails of his dinner jacket while royal bar staff dispensed a cocktail called “A Long Slow Comfortable Screw up against the Throne.” Rory Scott recalls dancing with Diana in front of the then Prime Minister, Margaret Thatcher, and embarrassing himself by continually standing on Diana’s toes. The comedian Spike Milligan held forth about God, Diana gave a priceless diamond and pearl necklace to a friend to look after while she danced; while the Queen was observed looking through the programme and saying in bemused tones: “It says here they have live music”, as though it had just been invented. Diana’s brother, Charles, just down from Eton, vividly remembers bowing to one of the waiters. “He was absolutely weighed down with medals,” he recalls, “and by that stage, with so many royal people there, I was in automatic bowing mode. I bowed and he looked surprised. Then he asked me if I wanted a drink.” For most of the guests the evening passed in a haze of euphoria. “It was an intoxicatingly happy atmosphere,” recalls Adam Russell. “Everyone horribly drunk and then catching taxis in the early hours, it was a blur, a glorious, happy blur.

The Ultimate Minimalist Wallets For Men: Functionality Meets Style? More than just a way of transporting essentials like money and ID, the simplest men’s wallets also are a chance to precise your taste and elegance. The perfect minimalist wallet may be a marriage of form and performance. It’s hard-wearing, ready to withstand everyday use, and has high-end design appeal. the perfect wallet is one that you simply can take enjoyment of whipping out at the top of a meal with a client or the in-laws. This one’s on me. Your wallet should complement your lifestyle. Perhaps you’re an on-the-go professional rushing from an office meeting to a cocktail bar. or even you’re a stay-at-home parent who takes pride in your fashion-forward accessories. No single wallet-owner is that the same. Your wallet should say something about your unique personality. Whether you’re seeking an attention-grabbing luxury accessory or something more understated and practical, there’s a wallet that’s got your name thereon. Here’s a variety of the simplest men’s wallets for each taste, style, and purpose. Here Is That The List Of Comfortable Wallets For Men Here, we'll introduce recommended men's outstandingly fashionable wallets. If you would like to be a trendy adult man, please ask it. 1- Stripe Point Bi-Fold Wallet (Paul Smith) "Paul Smith" may be a brand that's fashionable adult men, not just for wallets but also for accessories like clothes and watches. it's a basic series wallet that uses Paul Smith's signature "multi-striped pattern" as an accent. Italian calf leather with a supple texture is employed for the wallet body, and it's a typical model specification of a bi-fold wallet with 1 wallet, 2 coin purses, 4 cardholders. 2- Zippy Wallet Vertical (Louis Vuitton) "Louis Vuitton" may be a luxury brand that's so documented that it's called "the king of high brands" by people everywhere the planet . a trendy long wallet with a blue lining on the "Damier Graffiti", which is extremely fashionable adult men. With multiple pockets and compartments, it's excellent storage capacity. With a chic, simple and complicated design, and having a luxury brand wallet that everybody can understand, you'll feel better and your fashion is going to be dramatically improved. 3- Grange (porter) "Poker" is that the main brand of Yoshida & Co., Ltd., which is durable and highly functional. Yoshida & Co., Ltd. is now one of Japan's leading brands and is extremely popular not only in Japan but also overseas. The charm of this wallet is that the cow shoulder leather is made in Italy, which has been carefully tanned with time and energy. because of the time-consuming tanning process, it's soft and sturdy, and therefore the warm taste makes it comfortable to use. 4- Bellroy Note Sleeve The Note Sleeve is just the simplest all-around wallet in Bellroy’s collection. If you don’t want to spend plenty of your time (or money) researching the simplest wallet, you'll stop here. This one has everything you would like. And it's good too! This wallet will easily suit your cash, coins, and up to eleven cards during a slim profile. The Note Sleeve also has quick-access slots for your daily cards and a cargo area with a convenient pull-tab for the credit cards you employ less frequently.

Pier House Resort, a magnificent place that likes to advertise its address as “the corner of Duval Street and the Gulf of Mexico.” On Saturday evening we went into the legendary Chart Room Bar for cocktails

Photos of leisure time are the new status symbols. People line up for hours to buy giant rainbow cotton candy at the Totti Candy Factory in Tokyo, or go to Purl bar in London for a cocktail served with a helium balloon or billowing honey fog, or pursue vacations in more picturesque settings like Iceland and Bali.

We ended up at the bar of a little steak house I had never noticed before. It was one of those places that seemed to have slipped through time unscathed and walking into it was like walking into a different decade. Dark walls, leather booths, thick slabs of beef, ashtrays on every table. The man behind the bar in a red plaid vest had the open, sad face of an old-time baseball player. “Mrs. S.,” he said in a thick nasally voice when we sat on the red-leather stools. “Terrific as always to see you.” “Rocco, this is Victor,” she said. “Victor and I are in desperate need of a drink. I’ll have the usual. What will it be for you, Victor?” “Do you make a sea breeze?” I said. Rocco looked at me like I had spit on the bar. I got the message. This was a serious place for serious drinking, a leftover from an era when the cocktail hour was a sacred thing, when a man was defined by his drink and no man wanted to be defined by something as sweet and inconsequential as a sea breeze. Kids in short pants with ball gloves sticking out of their pockets drank soda pop, men drank like men. “What’s she having?” I said, nodding at my companion. “A manhattan.” “What’s that?” “Whiskey, bitters, sweet vermouth.” “And a cherry,” said Alura Straczynski. “Mustn’t forget the cherry.” “No, Mrs. S.,” said Rocco. “I wouldn’t forget your cherry.

nowhere near even.” I crossed my arms and studied her. “And have you figured your life out?” Samantha drummed her black nails on the counter. “Fuck no.” I winced. “See, this is why I gave you the twenty.” “Keep it up, and Matthew’s college fund will be all set,” she joked. After a quiet moment passed, she said, “In all seriousness, I know you told us that you were only planning to spend three or four months here, but don’t feel rushed. You take all the time you need. I mean, you have become Charleston’s favorite bartender. Who knew you had Tom Cruise’s skills from Cocktail?” “You’re a horrible liar.” I had a lot of skills, none of which helped behind a bar. “I appreciate your offer to stay longer, but you two close the bar in the winter, and I think it’s time I part ways.” “Well, what about going to Charlotte? I’m sure your mother would love to see you.” She clasped her palms together. “Heading home is definitely not the plan.” I owed her a visit, sure. But . . . “So, then . . . what do you

She was so eager and enthusiastic that Freda and Lane felt dull and slow in comparison. If Eva had been running the library, there might be fairy lights around it, and music blaring from inside. She could have set up a cocktail bar in the foyer. Her life was like her house—a colorful fantasy where anything was possible if you wanted it badly enough.

On that night in 1946 when the Count and Richard had first become acquainted over Audrius’s magenta concoction, the American had challenged the bartender to design a cocktail in each of the colors of St. Basil’s Cathedral. Thus were born the Goldenrod, the Robin’s Egg, the Brick Wall, and a dark green potion called the Christmas Tree. In addition, it had become generally known in the bar that anyone who could drink all four cocktails back to back earned the right to be called “The Patriarch of All Russia”—as soon as he regained consciousness.

We sat in a corner of the bar at Victor's and drank gimlets. "They don't know how to make them here," he said. "What they call a gimlet is just some lime or lemon juice and gin with a dash of sugar and bitters. A real gimlet is half gin and half Rose's Lime Juice and nothing else. It beats martinis hollow.

Sure, you could grab a drink during Prohibition in plenty of cities, but Kansas City stood out for its blatant disregard of federal law. Most of the bars weren’t even speakeasies. At the Chesterfield Club in downtown, naked waitresses—with their pubic hair shaved to represent diamonds, hearts, clubs, or spades—served cocktails to distinguished businessmen.

It might not be common, but I like to think that if you pay fair wages and treat your employees with respect, then maybe they won’t be tempted to open a bar with the first umbral elf that walks into town.

Jinx interrupted the conversation by swatting an errant lime off the bar. The cat looked at Rhoren before he leapt to the floor, speeding across the room and up the stairs like a demon fresh out of hell. “Gods help us.” Rhoren frowned as he picked up the lime. Kallum laughed. “This is going to be so much fun.

OM’S RELATIONSHIP-COACHING STYLE seemed reminiscent of getting hit on at a bar. Not by a yoga teacher, as his name would suggest, but by an unneutered therapy animal. He was short, furry, and attentive, with the most soulful brown eyes Greta had seen in years, eyes that put you instantly at ease, even as he was humping your leg. Greta had experienced this firsthand during their initial interview, which had taken place at an abandoned-church-turned-expensive-cocktail-bar on the edge of town.

Mr. Butler’s Refreshing Cocktail one measure of cherry brandy one measure of gin squeeze of lemon juice splash of Cointreau sugar syrup to taste Shake all the ingredients together. To make a long drink, add soda water or bar quality lemonade. Garnish with a cherry.

for no less than thirty seconds and then immediately pour it, ice and all, into a mason jar with a salted rim, garnished with a wedge of key lime or meyer lemon or both. You can specify how hot you like it. For example, if you ask for “pleasantly spicy,” they’ll drop the pepper in a cocktail shaker, pour in the tequila, and then remove the pepper immediately. If you ask for “taste-bud abusive,” they’ll let the pepper sit with the tequila for a couple of minutes. Ask for “medical supervision advised,” and they’ll use a safely guarded reserve that’s been steeping for who knows how long. And here’s how you drink a spicy grapefruit margarita at Colonel Teddy’s Tiki Bar on Siesta Key: as slowly as possible.

reired but he still runs Selene, the power behind the throne. He ifts an eyebrow and everybody hops to do what he wants.” As they walked through the lush shrubbery and trees that filled he grotto, Verwoerd said, “I wonder what it is that he wants now?” Humphries threw a sour glance at her. “That’s what I pay you o find out.” The cocktail reception was out in the open, under the dome of he Grand Plaza next to the amphitheater that housed all of Scene’s theatrical productions. When Humphries and Verwoerd arived, Pancho Lane was standing near the bar deep in earnest conversation with Douglas Stavenger. Nearly twice Humphries’s age, Doug Stavenger still looked as young and vigorous as a thirty-year-old. His body teemed with naomachines that kept him healthy and youthful. Twice they had naved him from death, repairing damage to his body that ordinarily vould have been lethal.

the cocktail bar in the east wall was replaced with a watercooler; the consequent decline in typos was extraordinary.

I went upstairs to the cocktail bar, where Miranda and Taggert were sitting like strangers thrown together by accident.

Are you always such an asshole? It wasn’t my idea to be out in the wild in nothing but a cocktail dress, you know. When I put this dress on, I was planning on going to a hotel bar for a few drinks and then back up to my room. I didn’t know I was about to be fucking kidnapped.” “You’re awfully mouthy.

In the United States, the demand for well-constructed mixed drinks grew steadily during the latter half of the nineteenth century until, in the 1890s, the Golden Age of Cocktails arrived. It would last right up to the enactment of Prohibition in 1920, but don’t think for a moment that every bar in America was serving masterfully mixed drinks.

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?

It’s important to understand that, back in the mid-sixties, there were few, if any, New York bars where single women felt comfortable—bars in New York were mainly beer joints for men. And so, all of those stewardesses and models back then simply partied at, well, house parties. Stillman was about to change all that when he opened a bar called TGI Fridays, which welcomed both men and women, thus creating the first singles’ bar—one that felt like a cocktail party.

Dale is the man who mentored Audrey Saunders, who went on to open The Pegu Club in New York—one of the world’s most renowned craft cocktail bars. Audrey has given birth to such delicious potions as the Gin-Gin Mule and the Old Cuban, both cocktails that have become global phenomena. DeGroff and Saunders have a lot to answer for.

[T]he vast majority of drinks called for in any bar are simple Highballs such as Scotch and Soda, as well as Martinis, Manhattans, Margaritas, and other perennial favorites that are quite easy to master. Every bar also has its idiosyncratic cocktails, such as house specialties or weird potions peculiar to that one particular joint. Most bartenders will tell you that it’s seldom necessary to know how to make more than a couple dozen drinks in any one bar.

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.

Herb met client Rollin King, an entrepreneur who had been running a third-level charter airline doing short-haul routes out of Twin Beaches since 1964. By 1967, King had observed and studied the success of Pacific Southwest Airlines, which was the first large discount airline operating within California. Rollin King met with Herb Kelleher soon after at a bar, where King sketched the triangle diagram of the three-city route on the back of a cocktail napkin. After some thought, Kelleher was on board with a $10,000 investment and to provide legal services.

I can’t explain why, but a whiskey sour is a drink for a man whose mother made him practice piano a lot when he was a kid. A man who drinks whiskey sours also probably throws a baseball like a girl—limp wristed. A man who drinks whiskey sours and then eats that silly little cherry they put in the bottom probably has a cat or a poodle for a pet. In other words, I wouldn’t go on a camping trip with a man who drinks whiskey sours. Scotch drinkers are aggressive. They order like they’re Charles Bronson trying to have a quick shot before returning to the subway to kill a few punks and thugs. “What’ll you have, sir?” asks the bartender. “Cutty. Water. Rocks. Twist,” growls the Scotch drinker. I think maybe Scotch drinkers wear their underwear too tight. You have to watch people who drink vodka or gin. “Anybody who drinks see-through whiskey,” an old philosopher once said, “will get crazy.” Indeed. Vodka and gin drinkers are the type who leave the house to get a loaf of bread, drop by the bar for just one, and return home six weeks later. With the bread. I wouldn’t go on a camping trip with anyone who drinks vodka or gin, either. They’re the types who would invite snakes, raccoons and bears over for cocktails and then wind up getting into an argument about tree frogs. Bourbon drinkers never grow up. Eight out of ten started drinking bourbon with Coke in school and still have a pair of saddle oxfords in the closet. Bourbon drinkers don’t think they’ve had a good time unless they get sick and pass out under a coffee table. Then there are the white wine drinkers. Never get involved in any way with them. They either want to get married, sell you a piece of real estate or redecorate your house.

British control of colonial India required the ability to combat malaria, so Brits in India consumed powdered rations of quinine in the form of “Indian tonic water.” By the 1840s, British citizens and soldiers in India were using 700 tons of cinchona bark annually for their protective doses of quinine. They added gin to the liquid to cut its bitter taste and, most certainly, for its intoxicating effect. And the gin and tonic cocktail was born. It became the drink of choice for Anglo-Indians and is now of course a universal staple on bar tabs worldwide.

Are you Russian?” “To the core.” “Well then, let me say at the outset that I am positively enamored with your country. I love your funny alphabet and those little pastries stuffed with meat. But your nation’s notion of a cocktail is rather unnerving. . . .” “How so?” The captain pointed discreetly down the bar to where a bushy-eyebrowed apparatchik was chatting with a young brunette. Both of them were holding drinks in a striking shade of magenta. “I gather from Audrius that that concoction contains ten different ingredients. In addition to vodka, rum, brandy, and grenadine, it boasts an extraction of rose, a dash of bitters, and a melted lollipop. But a cocktail is not meant to be a mélange. It is not a potpourri or an Easter parade. At its best, a cocktail should be crisp, elegant, sincere—and limited to two ingredients.” “Just two?” “Yes. But they must be two ingredients that complement each other; that laugh at each other’s jokes and make allowances for each other’s faults; and that never shout over each other in conversation. Like gin and tonic,” he said, pointing to his drink. “Or bourbon and water . . . Or whiskey and soda . . .” Shaking his head, he raised his glass and drank from it. “Excuse me for expounding.” “That’s quite all right.” The

Time to savor a predinner cocktail or three while noshing on the relish tray, an assortment of raw vegetables, pickles, olives, cheese spread, and crackers, all against the din of clinking silverware and guest conversation. Then came a leisurely meal of grilled steaks with herbed butter served on sizzling metal plates, buttered shrimp sprinkled with parsley, and crispy tender potatoes, probably topped with melting cheese. Then to the bar for an after-dinner drink to end the evening on a sweet note.

what the Kansas City Star said in 1890: “When a Kansas man orders a ‘Joe Rickey’ he instructs the barkeeper to leave out the ice, the lime juice and the soda.

As the Brooklyn Eagle noted in 1873, speaking no doubt from experience, Milk Punch is “the surest thing in the world to get drunk on, and so fearfully drunk, that you won’t know whether you are a cow, yourself, or some other foolish thing.

That’s the essence of the Fizz—as the Japanese ambassador reportedly said upon trying one in the early 1890s, “it buzzes like a fly and stings like a wasp.

identify your employee adjectives, (2) recruit through proper advertising, (3) identify winning personalities, and (4) select your winners. Step One: Identify Your Employee Adjectives When you think of your favorite employees in the past, what comes to mind? A procedural element such as an organized workstation, neat paperwork, or promptness? No. What makes an employee memorable is her attitude and smile, the way she takes the time to make sure a customer is happy, the extra mile she goes to ensure orders are fulfilled and problems are solved. Her intrinsic qualities—her energy, sense of humor, eagerness, and contributions to the team—are the qualities you remember. Rather than relying on job descriptions that simply quantify various positions’ duties and correlating them with matching experience as a tool for identifying and hiring great employees, I use a more holistic approach. The first step in the process is selecting eight adjectives that best define the personality ideal for each job or role in your business. This is a critical step: it gives you new visions and goals for your own management objectives, new ways to measure employee success, and new ways to assess the performance of your own business. Create a “Job Candidate Profile” for every job position in your business. Each Job Candidate Profile should contain eight single- and multiple-word phrases of defining adjectives that clearly describe the perfect employee for each job position. Consider employee-to-customer personality traits, colleague-to-colleague traits, and employee-to-manager traits when making up the list. For example, an accounting manager might be described with adjectives such as “accurate,” “patient,” “detailed,” and “consistent.” A cocktail server for a nightclub or casual restaurant would likely be described with adjectives like “energetic,” “fun,” “music-loving,” “sports-loving,” “good-humored,” “sociable conversationalist,” “adventurous,” and so on. Obviously, the adjectives for front-of-house staff and back-of-house staff (normally unseen by guests) will be quite different. Below is one generic example of a Job Candidate Profile. Your lists should be tailored for your particular bar concept, audience, location, and style of business (high-end, casual, neighborhood, tourist, and so on). BARTENDER Energetic Extroverted/Conversational Very Likable (first impression) Hospitable, demonstrates a Great Service Attitude Sports Loving Cooperative, Team Player Quality Orientated Attentive, Good Listening Skills SAMPLE ADJECTIVES Amazing Ambitious Appealing Ardent Astounding Avid Awesome Buoyant Committed Courageous Creative Dazzling Dedicated Delightful Distinctive Diverse Dynamic Eager Energetic Engaging Entertaining Enthusiastic Entrepreneurial Exceptional Exciting Fervent Flexible Friendly Genuine High-Energy Imaginative Impressive Independent Ingenious Keen Lively Magnificent Motivating Outstanding Passionate Positive Proactive Remarkable Resourceful Responsive Spirited Supportive Upbeat Vibrant Warm Zealous Step Two: Recruit through Proper Advertising The next step is to develop print or online advertising copy that will attract the personalities you’ve just defined.

was staying at the Empress Hotel in La Jolla, drinking overpriced cocktails at the windowless bar beside the lobby. I became friendly with the bartender Mildred. She had an English accent and looked eighty. Smoke billowed from her hideous mouth like an old coal-powered locomotive trying to survive the turn of the century. 

I was staying at the Empress Hotel in La Jolla, drinking overpriced cocktails at the windowless bar beside the lobby. I became friendly with the bartender Mildred. She had an English accent and looked eighty. Smoke billowed from her hideous mouth like an old coal-powered locomotive trying to survive the turn of the century.