Cocktails Famous Quotes

Was this what fame was like? Like a permanent bittersweet cocktail of worship and assault? It was no wonder so many famous people went off the rails when the rails veered in every direction. It was like being slapped and kissed at the same time.

For everyone, though, the persona must relate to objects and protect the subject. This is its dual function. While introverts can be very outgoing with a few people, in a large group they shrink and disappear and the persona often feels inadequate, particularly with strangers and in situations in which the introvert does not occupy a defined role. Cocktail parties are a torture, but acting a role on stage may be a pure joy and pleasure. Many famous actors and actresses are quite deeply introverted. In private they may be shy, but given a public role they feel protected and secure and can easily pass as the most extroverted types imaginable.

Prichard and I talked about his grandmother as we finished our cocktails. It had always amused me how much she had come to hate Hercule Poirot by the time she finished writing about him. What had she famously called him? ‘A detestable, bombastic, tiresome, egocentric little creep.

Waternish Estate was sold to a Dutchman in the 1960s when Bad-tempered Donald died. In turn, the Dutchman sold a part of the estate to the Scottish singer-songwriter Donovan. Donovan was the first of the British musicians to adopt the flower-power image. He is most famous for the psychedelically fabulous smash hits “Sunshine Superman,” “Season of the Witch” and “The Fat Angel,” and for being the first high-profile British pop star to be arrested for the possession of marijuana. Donovan has a history of being deeply groovy and of being most often confused with Bob Dylan, which reportedly annoys Donovan quite a lot. “Sometime in the early seventies, Bob Dylan bought part of the estate,” Mum tells me. “But he put a water bed on the second floor of the house for whatever it is these hippies get up to, and it came crashing through the ceiling.” “Not Bob Dylan,” I say. “Donovan.” “Who?” Mum says.

As a GP and former parliamentarian, [Former Australian Greens Leader Bob Brown]'s seen the costs of trying to artificially bring on that most basic of human functions. Brown was famously on duty at London's St Mary Abbot's Hospital on 18 September 1970 when Jimi Hendrix, aged twenty-seven, was brought in having died in his sleep after a cocktail of red wine and sleeping pills.

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.

Why do people only want to hear the story of how a future celebrity got all mixed up and knocked around in the big martini shaker of youth, until something—ambition, resilience, a lucky break, a dear friend’s death—poured out a famous person, alchemically mixologized into a perfect cocktail, refreshing and delicious?

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

When I was a teenager, we used to cross over to Juárez every weekend. J-Town always had a reputation as a good place to party. It still does. Hey, it's the birthplace of the famous margarita cocktail. Back then, Spanish rock was just starting up and they had some good live bands there on weekends. A carload of us would go drinking and carousing. The worst that would happen was the cops would stop us because we were kids and all hammered.

All these factors have made the ability to influence the deliberations within the admissions office infinitely more valuable. An annual donation to the college fund or attendance at cocktails with alumni and prominent professors is not enough. For the very, very rich, a pledge big enough to put their name on a building will do the trick, as will a seven- or eight-figure gift. Jared Kushner’s father famously donated $2.5 million to Harvard in the 1990s, and lo and behold, his son was admitted, despite middling grades in high school.

Sartre’s puzzle has something in common with a famous thought experiment, the ‘trolley problem’. This proposes that you see a runaway train or trolley hurtling along a track to which, a little way ahead, five people are tied. If you do nothing, the five people will die — but you notice a lever which you might throw to divert the train to a sidetrack. If you do this, however, it will kill one person, who is tied to that part of the track and who would be safe if not for your action. So do you cause the death of this one person, or do you do nothing and allow five to die? (In a variant, the ‘fat man’ problem, you can only derail the train by throwing a hefty individual off a nearby bridge onto the track. This time you must physically lay hands on the person you are going to kill, which makes it a more visceral and difficult dilemma.) Sartre’s student’s decision could be seen as a ‘trolley problem’ type of decision, but made even more complicated by the fact that he could not be sure either that his going to England would actually help anyone, nor that leaving his mother would seriously harm her.

on the metro so far :P” 2. Her bio says, “sunrise > sunset.” Your first message: “So you’re either a party girl who stays up all night or a good girl who wakes up before the crack of dawn. I think I know which.” 3. Her bio says, “I’m a blue-eyed, beer-loving and cocktail-making gal.” Your first message: “So what kind of drink will you make us on the first date? (This may or may not be a deal-breaker)”. 4. She’s got a picture at a famous tourist attraction, like Machu Picchu. Your first message: “I dig your Machu Picchu photo. I hope the llamas went easy on you out there.” 5. She’s got a picture by the beach. Your first message: “I dig your beach photo. I’m guessing you’re the type of girl that likes to swim more than sit on the beach chair and tan.

Where does the word cocktail come from? There are many answers to that question, and none is really satisfactory. One particular favorite story of mine, though, comes from The Booze Reader: A Soggy Saga of a Man in His Cups, by George Bishop: “The word itself stems from the English cock-tail which, in the middle 1800s, referred to a woman of easy virtue who was considered desirable but impure. The word was imported by expatriate Englishmen and applied derogatorily to the newly acquired American habit of bastardizing good British Gin with foreign matter, including ice. The disappearance of the hyphen coincided with the general acceptance of the word and its re-exportation back to England in its present meaning.” Of course, this can’t be true since the word was applied to a drink before the middle 1800s, but it’s entertaining nonetheless, and the definition of “desirable but impure” fits cocktails to a tee. A delightful story, published in 1936 in the Bartender, a British publication, details how English sailors of “many years ago” were served mixed drinks in a Mexican tavern. The drinks were stirred with “the fine, slender and smooth root of a plant which owing to its shape was called Cola de Gallo, which in English means ‘Cock’s tail.’ ” The story goes on to say that the sailors made the name popular in England, and from there the word made its way to America. Another Mexican tale about the etymology of cocktail—again, dated “many years ago”—concerns Xoc-tl (transliterated as Xochitl and Coctel in different accounts), the daughter of a Mexican king, who served drinks to visiting American officers. The Americans honored her by calling the drinks cocktails—the closest they could come to pronouncing her name. And one more south-of-the-border explanation for the word can be found in Made in America, by Bill Bryson, who explains that in the Krio language, spoken in Sierra Leone, a scorpion is called a kaktel. Could it be that the sting in the cocktail is related to the sting in the scorpion’s tail? It’s doubtful at best. One of the most popular tales told about the first drinks known as cocktails concerns a tavernkeeper by the name of Betsy Flanagan, who in 1779 served French soldiers drinks garnished with feathers she had plucked from a neighbor’s roosters. The soldiers toasted her by shouting, “Vive le cocktail!” William Grimes, however, points out in his book Straight Up or On the Rocks: A Cultural History of American Drink that Flanagan was a fictional character who appeared in The Spy, by James Fenimore Cooper. He also notes that the book “relied on oral testimony of Revolutionary War veterans,” so although it’s possible that the tale has some merit, it’s a very unsatisfactory explanation. A fairly plausible narrative on this subject can be found in Famous New Orleans Drinks & How to Mix ’em, by Stanley Clisby Arthur, first published in 1937. Arthur tells the story of Antoine Amedie Peychaud, a French refugee from San Domingo who settled in New Orleans in 1793. Peychaud was an apothecary who opened his own business, where, among other things, he made his own bitters, Peychaud’s, a concoction still available today. He created a stomach remedy by mixing his bitters with brandy in an eggcup—a vessel known to him in his native tongue as a coquetier. Presumably not all Peychaud’s customers spoke French, and it’s quite possible that the word, pronounced coh-KET-yay, could have been corrupted into cocktail. However, according to the Sazerac Company, the present-day producers of Peychaud’s bitters, the apothecary didn’t open until 1838, so there’s yet another explanation that doesn’t work.

to wrest oneself from moist, gastric intimacy and fly out over there, beyond oneself, to what is not oneself. To fly over there, to the tree, and yet outside the tree, because it eludes and repels me and I can no more lose myself in it than it can dissolve itself into me: outside it, outside myself … And, in this same process, consciousness is purified and becomes clear as a great gust of wind. There is nothing in it any more, except an impulse to flee itself, a sliding outside itself. If, impossibly, you were to ‘enter’ a consciousness, you would be picked up by a whirlwind and thrown back outside to where the tree is and all the dust, for consciousness has no ‘inside’. It is merely the exterior of itself and it is this absolute flight, this refusal to be substance, that constitute it as a consciousness. Imagine now a linked series of bursts that wrest us from ourselves, that do not even leave an ‘ourself’ the time to form behind them, but rather hurl us out beyond them into the dry dust of the world, on to the rough earth, among things. Imagine we are thrown out in this way, abandoned by our very natures in an indifferent, hostile, resistant world. If you do so, you will have grasped the profound meaning of the discovery Husserl expresses in this famous phrase: ‘All consciousness is consciousness of something.

Flaming Dragon’s Blood Cocktail

His most famous lines became popular expressions in Mexico. He would say, “Usted no se despreocupe”—“Don’t un-worry yourself.” And my favorite: “Ni modo chato!”—“No worries, dude!

Did the bottle have a skull and crossbones?” “Should have. The cocktail was called something like Famous Last Words. What?

Nora began to feel a bit queasy. Was this what fame was like? Like a permanent bittersweet cocktail of worship and assault? It was no wonder so many famous people went off the rails when the rails veered in every direction. It was like being slapped and kissed at the same time.

Dudley’s bait, but Dudley had said the very thing Harry had been thinking himself . . . maybe he didn’t have any friends at Hogwarts. . . . Wish they could see famous Harry Potter now, he thought savagely as he spread manure on the flower beds, his back aching, sweat running down his face. It was half past seven in the evening when at last, exhausted, he heard Aunt Petunia calling him. “Get in here! And walk on the newspaper!” Harry moved gladly into the shade of the gleaming kitchen. On top of the fridge stood tonight’s pudding: a huge mound of whipped cream and sugared violets. A loin of roast pork was sizzling in the oven. “Eat quickly! The Masons will be here soon!” snapped Aunt Petunia, pointing to two slices of bread and a lump of cheese on the kitchen table. She was already wearing a salmon-pink cocktail dress. Harry washed his hands and bolted down his pitiful supper. The moment he had finished, Aunt Petunia whisked away his plate. “Upstairs! Hurry!” As he passed the door to the living room, Harry caught a glimpse of Uncle Vernon and Dudley in bow ties and dinner jackets. He had only