Lime Soda Quotes

What the hell was your pal Bertin demanding?” he asked. “Sipping syrup?” “It’s a cocktail he prefers when he gets, ah, overly excited.” “A cocktail?” “Of sorts. Lemon–lime soda, vodka, codeine in solution, and a Jolly Rancher candy.” “A what?” “Bertin prefers the watermelon–flavored variety.” D’Agosta shook his head. “Christ. Only in Louisiana.” “Actually, I understand the concoction originated in Houston.

a large glass with ice. Add honey simple syrup. Fill glass with club soda. Add bourbon. Squeeze in lime juice and garnish with a lime slice. DO NOT MIX!

Tequila, anyone?” he asked our group, but his eyes were on me. “Hell, yeah, K, break it out,” Blake said. I tried to take a step back, but I couldn't go far. Kaidan poured the drinks, handing one to each twin and Blake. “Jay?” he asked. “Nah, dude. I gotta drive.” “Kope? Anna?” We both stared at him, not answering. “Oh, that's right, I nearly forgot,” Kaidan said with smooth indifference. “The prince and princess would never stoop so low. Well, bottoms up to us peasants.” What was up with that? The group shared a round of uneasy glances. Jay's mouth was set in firm disapproval as he stared at Kaidan, who wouldn't meet Jay's eye. The four of them raised their glasses, taking the shots and chasing them with bites of lime. I got a strong whiff of the pungent, salty tequila and gripped the counter with one hand. “How's your soda, princess?” Though Kaidan spoke with a calm air, there was underlying menace that pained me to hear. “You don't need to be so hateful,” I whispered. “If you ask me, I'd say the princess prefers a dark knight.” Ginger smirked and took a long drink of her beer. “She only thinks she does,” Kaidan said to her. I opened and closed my hands at my sides. After all we'd been through, how could he stand there and have the audacity to throw temptations in my face and insult me? I wanted to say something to shut him up, but the more flustered I got, the more tongue-tied I became. “Anna?” Jay asked. “You ready to bounce?” There was no way Jay was ready to leave. “No! Don't go yet,” Marna begged. She yanked the front of Kaidan's shirt. “You're scaring everyone off, Kai! If you can't be nice, then don't get so pissed.” “She means drunk,” Blake said to me in a stage whisper; then he added, “Brits,” with a roll of his eyes. Blake's attempt at comic relief didn't lighten the mood much. “My apologies,” Kaidan said to Marna. He slid the bottle away with the back of his hand, and Marna patted down the bit of shirt she'd crumpled. I stared at Kaidan, but he wouldn't meet my eye.

QUEEN BEE COCKTAIL 1½ teaspoons honey simple syrup (recipe on this page) Club soda 1½ ounces bourbon 1 teaspoon lime juice Sliced lime, for garnish Fill a large glass with ice. Add honey simple syrup. Fill glass with club soda. Add bourbon. Squeeze in lime juice and garnish with a lime slice. DO NOT MIX! BEE’S

Iced tea, three lemons. Club soda, two limes. Martini with two olives and an onion. I’m particular about my drinks. [Laughs] I’m particular about a lot of things.

That night in my apartment, and other nights, too, burrowed under the covers, I watch the shadows on the wall and think of meeting men, meeting men like in movies, and meeting men like Alice and her mysterious friends seem to - seem to at least in Alice’s stories - men met on buses between stops, in the frozen foods aisle, at Woolworth’s when buying a spool of thread, at the newsstand, perusing Look, in hotel lobbies, at supper clubs, while hailing cabs or looking in shop windows. Men with smooth felt hats and pencil mustaches, men with Arrow shirts and shiny hair, men eager to rush ahead for the doors and to steady your arm as you step over a wet patch on the road, men with umbrellas just when you need them, men who hold you up with a firm grip as the bus lurches before you can reach a seat, men with flickering eyes who seem to know just which coat you are trying to reach off the rack in the coffee shop, men with smooth cheeks smelling of tangy lime aftershave who would order you a gin and soda before you even knew you wanted one.

But sand is my business. Sand, soda ash, and lime. Without sand, there wouldn’t be glass. My father named the company Ostrica—oyster—because the oyster takes the sand and makes it into something beautiful. Like we do. We take the sand and make it into glass.

Marjan Aminpour slowly sipped at her hot tea and studied the changing horizon. Mornings in Ireland were so different from those of her Persian childhood, she thought, not for the first time. Were she still in the land of her birth, Marjan mused, daybreak would be marked by the crisp sounds of a 'sofreh', the embroidered cloth upon which all meals were enjoyed, flapping over a richly carpeted floor. Once spread, the 'sofreh' would be covered by jars of homemade preserves- rose petal, quince-lime, and sour cherry- as well as pots of orange blossom honey and creamy butter. The jams and honey would sit alongside freshly baked rounds of 'sangak' bread, golden and redolent with crunchy sesame seeds. Piled and teetering like a tower, the 'sangak' was a perfect accompaniment to the platters of garden mint, sweet basil, and feta cheese placed on the 'sofreh', bought fresh from the local bazaar.

22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.

Cola, after all, is derived from kola nuts and vanilla, two real-world flavors. Sprite has that lemon-lime taste. Purple soda is ostensibly grape-flavored. But Dr Pepper has no natural-world analogue. In fact, U.S. trademark courts have tackled this issue, categorizing Dr Pepper and its knockoffs as “pepper sodas,” even though they contain no pepper, and the “pepper” in Dr Pepper refers not to the spice but either to someone’s actual name or else to pep, the feeling that Dr* Pepper supposedly fills you with. It’s the only category of soda not named for what it tastes like, which to my mind is precisely why Dr Pepper marks such an interesting and important moment in human history. It was an artificial drink that didn’t taste like anything.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container. CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream. Sprinkle remaining granola and a couple of whole raspberries on top. QUEEN BEE COCKTAIL 1½ teaspoons honey simple syrup (recipe on this page) Club soda 1½ ounces bourbon 1 teaspoon lime juice Sliced lime, for garnish Fill

Can I get you a drink?” “Sure. I’ll have a gimlet.” She turned to the bartender. “About a quarter more soda than lime juice, and have you got Tanqueray? Just a splash of lime juice. And a lime on the rim, please.” “She’ll have that shaken, not stirred,” Drew added.

(nobody actually likes vodka, soda and fresh lime, but they were necessary if she wanted to fit into this weekend’s wardrobe)

The Michael Servetus: habanero-steeped tequila, lime, Seville orange liqueur, and smoked salt The Trinitarian: pomegranate, huckleberry, and plum brandies with soda and fresh fruits The Mary Oliver: white wine spritzer with fennel ferns and ginger bitters The Carrie Nation (NA): huckleberry and plum syrups, cream, soda water, and fresh fruits

And then someone asks if Callum is as skilled in the bedroom as he is in the kitchen. That's when my blood turns to magma. I slam my hand on top of the metal countertop. "Listen the hell up!" My shout silences every last one of the vloggers. The high schooler looks on with a shocked expression and mutters, "Yes, ma'am." "My personal life isn't up for discussion. I'm also not interested in name-dropping any of you in a commercial when you've been harassing me and my customers every day since the festival. I'm here to cook and serve food, and you goddamn piranhas are crowding around my truck, making it impossible for my mother and me to serve our customers. Either get the hell out of the way so my customers can order, or else." There's silence, followed by soft mutters. A scrawny, white guy in the back of the crowd tucks his phone into his pocket and crosses his arms, stubborn written across his frown. "Or else what?" Leaning my head back, I puff out all the hot air pent up in my body. He's the pissant who asked about Callum's bedroom performance. I swipe a bottle of lemon-lime soda from the counter and give it a dozen of the most violent shakes I can manage. I stomp out of the truck and up to the offending vlogger. Even when I'm standing two inches from him, he has the audacity to smirk. But when I twist off the cap, a stream of soda smashes him square in the face. My frustration dissipates with each violent burst of carbonated liquid.

KILLER BEE IS made with two tablespoons of honey, orange juice, club soda, passion fruit juice, black pepper, lime, and a healthy portion of light rum. The first sip is an explosion. After that

It’s vodka and soda.” I winced, but free liquor was free liquor. It tasted like carbonated rubbing alcohol with a squeeze of lime, and it burned immediately going down.

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.

As he sat in the airport bar and drank glass after glass of lemon-lime soda and ate handfuls of peanuts and pretzels, he had decided that, should someone ask, he was not a real child but a robot built and designed by a scientific genius. A childless couple had ordered him and he was now being delivered to them in Florida. Beep-bop-boop.

I love your dress," Jim's wife says, leaning toward Annika to briefly touch the lace. "Thank you. The lace is very comfortable on my arms because of the fabric underneath. Otherwise I'd never be able to wear it." Annika says it very matter-of-factly and takes another sip of her club soda and lime. "Oh, I know what you mean. I had a lace dress once that didn't, and it was so uncomfortable. I ended up giving it away." Jim's wife, Claudia, who is rather quiet and is routinely cold-shouldered by the other, more boisterous wives, has finally found some common ground, and she studies Annika with quiet reverence. Annika's cool aloofness, which is entirely unintentional, has afforded her the upper hand slightly, and I don't think she even realizes it. But even if she did, Annika would never capitalize on it to make herself seem more important. It simply would never occur to her. "You should try silk," Annika says. "I have a blouse that feels absolutely wonderful against my skin." "I will," Claudia says. "Thanks for the tip.

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.

Here are some tips for an anti-inflammatory eating plan, including increasing the diet’s alkalinity:  Add more alkaline foods to your diet when you can. You can find lists of alkaline-/ acid-forming foods online, including my website. You will note that meat, sodas, sugar, coffee, alcohol, and refined carbohydrates (such as those found in cookies, cakes, and other sweets) are high acid formers. Some of the highest alkaline-forming foods are lemons, limes, parsley, kelp, kale, broccoli, and pumpkin seeds.  Eat several servings of vegetables, especially green leafy vegetables, each day, as well as some fruits. Get plenty of raw foods in your diet. Eating a salad each day loaded with raw veggies is a good way to start. You also might want to add a fresh apple cider vinegar dressing to your salad—see my website for recipes.  Get plenty of omega-3 fatty acids, such as those found in fatty fish, fish oil supplements, ground flax, chia, and hemp seeds, and walnuts.  Eliminate trans fats and fried foods.  If you eat animal protein, rely on fish and lean meats, such as chicken or turkey; cut back on red meat and dairy. (Note: There is growing concern about both fish toxicity and the sustainability of popular fishing methods. The Environmental

Fireball whiskey, spiced rum, apple schnapps, and lemon-lime soda.

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.

Lemon Lime Refresher Combining the common flavors of a soda that many people enjoy, we add 2 simple ingredients to create our 2-Up Lemon Lime water. 2 Quarts Filtered Water 1 Lemon (sliced) 1 Lime (sliced)

it was not made from china, was instead a type of stoneware—identifiable because of its opacity and semivitreous nature—whatever that meant. Chemical analysis indicated it was seventy percent clay mixed in with quartz, soda-lime glass, crushed flint, and grog. I Googled “grog” and decided they probably meant crushed fragments of previously fired china rather than cheap rum mixed with lime juice. It bore a superficial resemblance to Coade stone—ceramic stoneware—but comparative analysis of a sample provided by a specialist restoration company indicated it was not the same material, not least because it was manufactured using inferior London clay rather than the finer Ball clay from Dorset.