Cocktail Shaker Quotes

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.

The hands of the latest aristocrats seem better fit to hold tennis rackets or shakers for cocktail mixes than swords or scepter.

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.

To try to make a man, you would have to work at your biochemical cocktail-shaker for a period so long that the entire age of the universe would seem like an eye-blink, and even then you would not succeed.

BEE’S KNEES COCKTAIL ½ ounce honey simple syrup (recipe follows) 1 ounce lemon juice (about ½ medium lemon) 2 ounces gin Lemon peel Fill a cocktail shaker with ice. Add ingredients (except peel) and shake; strain into a martini glass. Twist the lemon peel and set inside glass. HONEY SIMPLE SYRUP In a small saucepan combine ⅓ cup honey and ⅓ cup water. Over low heat stir the mixture until honey starts to dissolve. Let cool and pour into a squeeze bottle or glass container. Will keep for several weeks.

The emancipation of women was destined to follow that of the slaves and the glorification of people without a caste and without traditions, namely, the pariah. In a society that no longer understands the figure of the ascetic and of the warrior; in which the hands of the latest aristocrats seem better fit to hold tennis rackets or shakers for cocktail mixes than swords or scepters; in which the archetype of the virile man is represented by a boxer or by a movie star if not by the dull wimp represented by the intellectual, the college professor, the narcissistic puppet of the artist, or the busy and dirty money-making banker and the politician—in such a society it was only a matter of time before women rose up and claimed for themselves a 'personality' and a 'freedom' according to the anarchist and individualist meaning usually associated with these words.

It was the century that had changed, and Gerald belonged to it. He was in advance of his time, and a forerunner of the restless age. He declared himself an enemy to progress, a hater of motor-cars and speed, but even as he protested his love for quiet, for the days of carriages, and dignity, and grace, his feet were beating to a jazz tempo and his hands reached out for the cocktail-shaker.

BEE’S KNEES COCKTAIL ½ ounce honey simple syrup (recipe follows) 1 ounce lemon juice (about ½ medium lemon) 2 ounces gin Lemon peel Fill a cocktail shaker with ice. Add ingredients (except peel) and shake; strain into a martini glass. Twist the lemon peel and set inside glass. HONEY SIMPLE SYRUP In a small saucepan combine ⅓ cup honey and ⅓ cup water. Over low heat stir the mixture until honey starts to dissolve. Let cool and pour into a squeeze bottle or glass container. Will keep for several weeks. PORK WITH HONEY-LIME MARINADE (Serves 4) Juice of two limes ¼ cup honey ¼ cup olive oil 1 garlic clove, grated 1 teaspoon hot sauce (you can use red pepper flakes for less heat) Pork tenderloin, trimmed (1 pound) Whisk first five ingredients together. Pour half of marinade into a ziplock bag and add pork tenderloin. Marinate for at least 1 hour. Preheat gas or charcoal grill for indirect grilling. Brush grate with canola or vegetable oil. Cook pork indirectly 4 to 6 minutes per side until a meat thermometer registers 145 degrees. Remove from grill and brush with remaining marinade. Let meat rest for 10 minutes before slicing.

In a society that no longer understands the figure of the ascetic and of the warrior; in which the hands of the latest aristocrats seem better fit to hold tennis rackets or shakers for cocktail mixes than swords or scepters; in which the archetype of the virile man is represented by the boxer or by a movie star if not by the dull wimp represented by the intellectual, the college professor, the narcissistic puppet of the artist, or the busy and dirty money-making banker and the politician – in such a society it was only a matter of time before women rose up and claimed for themselves a “personality” and a “freedom” according to the anarchist and individualist meaning usually associated with those words.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

COSMOPOLITANS AT THE PARADISE Cosmopolitans at the Paradise. Heavenly Kelly's cosmopolitans make the sun rise. They make the sun rise in my blood. Under the stars in my brow. Tonight a perfect cosmopolitan sets sail for paradise. Johnny's cosmopolitans start the countdown on the launch pad. My Paradise is a diner. Nothing could be finer. There was a lovely man in this town named Harry Diner. Lighter than zero Gravity, a rinse of lift, the cosmopolitan cocktail They mix here at the Paradise is the best In the United States - pink as a flamingo and life-announcing As a leaping salmon. The space suit I will squeeze into arrives In a martini glass. Poured from a chilled silver shaker beaded with frost sweat. Finally I go Back to where the only place to go is far. Ahab on the launch pad - I'm the roar Wearing a wild blazer, black stripes and red, And a yarmulke with a propeller on my missile head. There she blows! Row harder, my hearties! - My United Nations of liftoff! I targeted the great white whale black hole. On impact I burst into stars. I am the caliph of paradise, Hip-deep in a waterbed of wives. I am the Ducati of desire, 144.1 horsepower at the rear wheel. Nights and days, black stripes and red, I orbit Sag Harbor and the big blue ball. I pursue Moby-Dick to the end of the book. I raise the pink flamingos to my lips and drink.

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.

Lulled by the calming music of ice clattering in the cocktail shaker, I began to ponder; this life we had going for ourselves

blueberry margarita It’s a stretch, but I like to think of this drink as the boozy almost-equivalent of an açai bowl, since it’s made with pomegranate juice and fresh blueberries. You can take it all the way healthy by omitting tequila, if you like your drinks dry, and subbing in ginger ale, club soda, or a nonalcoholic spirit. Either way, it’s perfect for a summer (or, if you live in Los Angeles, spring/summer/fall/winter) day. TIME: 3 MINUTES SERVES: 1 2 tablespoons Himalayan pink salt 1 lime wedge 4 fresh mint leaves ¼ cup rinsed fresh blueberries, plus 4 blueberries for garnish 2 ounces tequila ½ ounce fresh lime juice 1 ounce pomegranate juice ½ ounce Ginger Syrup Pour the Himalayan salt into a small dish. Run the wedge of lime around the rim of a highball glass, then twist the rim in the salt until fully coated. Fill the salt-rimmed glass with ice and set aside. Clap the mint to bring out its flavor, then put it and the blueberries into a shaker. Muddle them until pulverized. Add a handful of ice, the tequila, lime juice, pomegranate juice, and ginger syrup. Shake vigorously until chilled; strain into the prepared glass. Skewer 4 blueberries onto a cocktail pick and use to garnish the drink. Serve and enjoy.

jitterbug Few ingredients combine to create as much comfort as do coffee and chocolate. The Jitterbug includes this star duo while also tossing in some coconut, vanilla, and, of course, alcohol, in the form of rum. It’s essentially a vacation in a glass, but one so filled with activities that you need a little pick-me-up in order to make it through cocktail hour. Teetotalers can use rum extract mixed with water to simulate the liquor content in this drink. TIME: 5 MINUTES SERVES: 1 2 tablespoons coconut sugar 1½ teaspoons unsweetened cacao powder 1 ounce Vanilla Syrup 1½ ounces dark rum 2 ounces coconut cream 3 ounces cold-brew coffee 3 coffee beans, for garnish Mix the coconut sugar and cacao powder on a small round plate until fully combined. Fill a large coupe (10 to 12 ounces) with ice and water to chill the glass, then discard them when the glass is sufficiently cold. Using a sponge or paper towel, moisten the rim of the chilled glass with a bit of vanilla syrup. Turn the glass upside down and dip it into the chocolate coconut sugar, without twisting. Make sure the rim is thoroughly coated. Combine the rum, coconut cream, vanilla syrup, and coffee in a cocktail shaker with ice. Shake vigorously. Strain into the sugared-rim coupe. Garnish with the coffee beans to make a triangle shape. Serve and enjoy.

cozy campfire Mezcal’s smokiness partners perfectly in this creamy concoction with cardamom and chocolate bitters, orange juice, and a touch of vanilla. Finally, a winter drink, for all those LA days when it dips below 70 degrees. TIME: 5 MINUTES SERVES: 1 1½ ounces mezcal 1 ounce Cashew Cream ½ ounce fresh orange juice 1 ounce Vanilla Syrup 8 shakes chocolate bitters 3 shakes cardamom bitters Wide strip of orange peel, for garnish Dark chocolate stick, for garnish Fill a small coupe with ice and water to chill the glass. Set aside. Combine the mezcal, cashew cream, orange juice, and vanilla syrup with ice in a cocktail shaker. Shake vigorously. Discard the ice and water from the coupe and strain the cocktail into the chilled glass. Top with the bitters. Fold the orange peel in two and squeeze the essence over the top of the drink. Position the peel and the chocolate stick horizontally atop the coupe. Serve and enjoy.

tiny piney This one’s named after the restaurant because it’s made with fresh rosemary, which gives it a bit of a piney taste . . . in a good way. Cocchi Americano is an Italian apéritif, which means its sweetness offsets the earthiness of the rosemary beautifully. Overall, the mix makes for a potentially too-drinkable drink, so bartender, beware. TIME: 5 MINUTES SERVES: 1 1 sprig rosemary, plus a short sprig for garnish 1½ ounces gin ½ ounce Cocchi Americano 1 ounce fresh lemon juice ¾ ounce Simple Syrup 1 ounce soda water 4 shakes cardamom bitters Strip of lemon peel, for garnish Fill an old-fashioned glass with ice and set aside. Combine the rosemary sprig, gin, Cocchi Americano, lemon juice, and simple syrup with ice in a cocktail shaker. Shake vigorously. Strain into the ice-filled glass. Top with the soda water and add the bitters. Position the rosemary sprig and lemon peel vertically in the glass. Serve and enjoy.

PEPPERMINT CREAM COCKTAIL 3/4 oz (20ml) crème de menthe 3/4 oz (20ml) white crème de cacao 3/4 oz (20ml) hazelnut liqueur 3/4 oz (20ml) Baileys Irish Cream 3/4 oz (20ml) cream 3/4 oz (20ml) milk Good quality cocoa powder Half-fill a cocktail shaker with ice cubes. Pour in all the ingredients and shake vigorously. Strain into a cocktail glass and top with milk to taste. Sift a light dusting of cocoa powder on the top and serve. Maggie’s tip: If you’d prefer a more subtle hint of mint, use half the recommended amount of crème de menthe and a little more Baileys.

Sidney E. Klein, a union organizer in Manhattan during the twenties, says that cocktails just weren’t the point when bibbers of the time went out on the town, and that most people just wanted the “straight stuff.” Although this doesn’t mean that Martinis weren’t made and Manhattans left the face of the earth, it certainly wasn’t a period when bartenders could be very creative. The new drinks that did appear during this era were mostly fashioned in Europe, where at least a few American bartenders fled to pursue their careers. Harry Craddock was one such man. He started work as a bartender at the Savoy Hotel, London, in 1925, and compiled The Savoy Cocktail Book (1930), in which he admonished bartenders, “Shake the shaker as hard as you can: don’t just rock it: you are trying to wake it up, not send it to sleep!” Craddock is also credited with saying that the best way to drink a cocktail is “quickly, while it’s laughing at you!

The middle class of 1920s America loved a cocktail party. Stores began selling tools and accessories for home mixology, like shakers, serving trays and cocktail glasses. Since middle-class Americans didn’t have the money for a bottle of champagne, they usually drank lower-quality bootleg liquor. These spirits really needed to be mixed into a cocktail to be palatable, a cocktail being the best way to mask the harsh flavor.

The term honeymoon was coined to refer to the sweetness of a new marriage. But according to Norse legend, a man abducted his bride from a neighboring village. He was then required to take her into hiding until the bride’s family abandoned their search. His whereabouts were known only to his best man. While in seclusion, the couple drank mead, a honeyed wine. 1 ½ oz. good quality bourbon 1 oz. apple cider ½ oz. Calvados ½ oz. honey syrup* A dash of bitters 1 wide slice of orange peel *To make honey syrup, boil ½ cup of water together with a cup of honey until the honey dissolves. Store in a sealed jar. Measure everything into a cocktail shaker and add a good handful of ice. Shake vigorously and then strain the drink into a clear lowball glass with one large piece of ice. Rub the orange peel around the rim of the glass. Garnish with an apple slice. [Source: Original]

The ends of his moustache have been waxed into little tips. Here on the Lower East side, he is the absolute pinnacle of sophistication. McAvoy cannot help but think that back home, in Hull, he would be found in a wheelie bin with a cocktail shaker wedged somewhere invasive.

From the beginning, the SS Deutschland was beset by problems, She was known as the “Cocktail Shaker” when she was first launched in 1923. On her trials, it was noticed that the ship had a serious vibration problem due to an imbalance in her twin shafts or perhaps her massive bronze propellers. Because of a lack of funding, this vibration was accepted and remained so for the first six years of her existence. It was an embarrassment to have a ship represent the German Merchant Marine, Handelsmarine, that was handicapped from the start. However, she was still considered the pride of the Hamburg-Amerika Line, a company with rich traditions that was founded in 1847. So, when the Deutschland left Hamburg for the first time on March 27, 1924, she moved slowly down the Elbe River past Blohm und Voss, the massive dockyard where she had been built. At the time of her maiden voyage, the entire city celebrated when the Deutschland headed down the Elbe River towards the North Sea. Other ships in the harbor fittingly saluted her by blowing their deep throaty whistles, as small craft such as tugboats and fireboats pumped frothy white streams of the brackish river water high into the air. By the time I boarded her for my voyage to the United States in November, 1934, the SS Deutschland was over 11 years old and, although she was still Hamburg-Amerika Line’s flagship, she was beginning to show her age. Germans, who prided themselves in their knowledge of science and engineering, were falling behind other European countries. Paying retribution to the victors of World War I had drained the German treasury and as a nation, they resented it. Hostility had increased and the pressure it put on the people was obvious. Many looked to Hitler to make “Germany great again.