Martini Cocktail Quotes

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.

She was teetering on the cusp of adulthood. Three-quarters child, one-quarter yearning. Her dreams were confused kaleidoscopes of swanning through the sets of TV shows, drinking cocktails that looked like vodka martinis and tasted like Sprite, wearing lipstick and pumps covered in red craft glitter, and marrying someone who was half pop star and half stuffed animal.

You could drink hard liquor in the middle of a school day without people assuming you were an alcoholic underachiever. Strange how in America in the 1950s, at the height of its industrial and imperial power, men drank double-martinis for lunch. Now, in its decline, they drank fizzy water. Somewhere something had gone terribly wrong.

An ice-cold Martini is like the first sip of water for a desert strandee — nectar from the Gods; a warm one is a human rights violation and tastes more like Bear Grylls' regular drink of choice

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.

Sis rolls her eyes and leads the elderly lady over to the S-shaped tables crammed with silver trays of ham biscuits, pickled shrimp, stuffed mushrooms, venison pate, fruit and cheese in ornately carved-out watermelons, smoked salmon with all the trimmings, sausage balls, and pimento cheese garnished with little cocktail pickles. Sis's mama gets a nibble of shrimp and a ham biscuit and points to another corner of the tent where Richadene's brother, Melvin, is carving a beef tenderloin and serving it on rolls with horseradish and mayonnaise. Next to Melvin, R.L.'s chef friend from Savannah is serving up shrimp and grits in large martini glasses.

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.

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.

Imagine the cocktail party raconteur who captivates his listeners with some adventure story while taking dramatic sips from a gin martini. Chances are he is not a writer. This seems counter-intuitive. After all, writers create characters that are so darn interesting. A good writer can hold you spellbound through a two-hundred page story. Why aren’t all writers scintillating, life-of-the-party types in person? Some are. But many are not. Part of the answer is that writers are not required to think on their feet. Spur-of-the-moment wittiness is a necessary quality for improv actors, talk-show hosts, and politicians. But writers don’t think or work in real time. They create at their own pace, spending hours or days on clever dialogue, or crafting a scene in which they get to micro-manage every detail. Real life doesn’t work like that. And that’s okay. There is really only one place where a writer needs to be absolutely charming and irresistible; not at cocktail parties, not on television, not in front of a live audience -- but on paper.

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.

loopholes in some United States liquor laws allow it to be served in restaurants with only a beer and wine license. This has led to shochu’s use as a mixer in Asian-inspired cocktails—think lemongrass martinis—

Cocktail là toàn cầu cực kỳ đa dạng mẫu mã, sinh động cùng rất rất một số loại thức uống đầy Màu sắc, từ cách pha chế cho đến tên gọi phần nhiều dẫn đến sự yêu thích đối cùng rất tất cả. Nhắc mang đến cocktail bên cạnh các cái tên “nổi đình nổi đám” cũng như Sexy Girl, Pina Colada, Margarita, Martini, blue Hawaii, I Love U, Kamikaze,… thì giới sành cocktail cạnh tranh Rất có thể bỏ lỡ loại cocktail “bom tấn” B52. chúng ta nghe B52 xuất hiện quen không? Đây chính là tên của một một số loại máy bay ném bom tầm xa của Mỹ, thể hiện khí công của loại cocktail này “không nên dạn vừa” đâu. B52 hay Bifi phần nhiều là tên gọi chỉ một số loại cocktail phân tầng đẹp mắt bao gồm một phần rượu hương cà phê, 1 phần rượu Baileys Irish Cream với một phần rượu hương cam Grand Marnier. B52 là nhiều loại cocktail lời yêu cầu công nghệ cùng tay nghề của Bartender yêu cầu cứng để Rất có thể tạo ra 1 cốc cocktail đẹp mắt, cùng rất hương vì chưng bùng nổ. cơ mà chúng ta sẽ Rất có thể làm cho tại nơi bạn ở nhà bạn cùng với các chia sẻ trong bài xích sau đây. Chỉ cần chuyên chú một ít, chúng ta có thể pha chế ra 1 cốc cocktail B52 với thừa nhận ấn cá nhân rõ rệt. Hãy cùng tham khảo và chơi ngay nhé, đảm bảo ban đang vô cũng thích thú với ly cocktail thành phẩm đấy. Nguyên liệu: 10ml rượu hương cafe (Tia Maria hoặc Kahlúa. Cơ mà chuyên sử dụng rượu Kahlúa). 10ml rượu Baileys Irish Cream. 10ml rượu hương cam Le Grand Marnier. cốc Shooter hoặc cốc Sherry. Thìa (đã được có tác dụng lạnh). công thức B52: Bước 1: ban đầu chúng ta rót phần rượu hương cà phê Kahlúa vào dưới đáy ly, thành lập tầng bước đầu. Bước 2: Tiếp cho là rót thật lờ đờ rượu Baileys Irish Cream vào ẩn dưới 1 chiếc thìa nhỏ dại và được làm cho lạnh, chuyển thìa này lại gần ly, tránh làm lẫn lộn với loại rượu rót trước. Cách 3: phương pháp rót Grand Marnier cũng tương tự. Khi rót bạn nên nghiêng cốc một góc chặng 45o. Nếu cũng như thành phẩm là một ly cocktail B52 phân làm 3 tầng nâu, trắng, kim cương thì xem cũng như chúng ta đã thành tích. Về phần chiêm ngưỡng một số loại cocktail này Rất có thể chia thành 2 “trường phái”, nếu như phương Tây chỉ là uống khan đã từng lớp, khuấy lên rồi uống cùng với đá, thì người Á Lục biết cách thưởng thức lâu công hơn, chúng ta đốt lửa trên bề mặt của cocktail mang đến nóng, dừng ống hút để uống hết trong 1 hơi. nhưng lại, để đối B52 bạn phải cụ Grand Marnier bởi các loại rượu có độ rượu cồn cao hơn. Bài toán đốt rượu này cũng tiềm ẩn các bất trắc cho nên lời khuyên là nếu cũng như các bạn còn thiếu gan hay new làm lần đầu không nên thử để tránh cháy và nổ bên cạnh mong nhé. cũng tương tự như nhiều loại cocktail khác, sau thời gian đều chung sự biến dạng để thêm sinh rượu cồn, phong phú. Bạn có thể đột phá hương vì bằng phương pháp cộng thêm nhiều loại rượu nhưng người thân đắm đuối như Vodka – B53, thêm Amaretto – B54, bổ sung Absinthe có ngay B55.

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.

Before dinner each night the two leaders, Hopkins, and various other members of the president’s official family gathered for cocktails in the Red Room. Roosevelt sat by a tray of bottles and mixed the cocktails himself. This was a cherished part of the president’s daily routine, his “children’s hour,” as he sometimes called it, when he let the day’s tensions and stresses slip away. “He loved the ceremony of making the drinks,” said Churchill’s daughter Mary Soames; “it was rather like, ‘Look, I can do it.’ It was formidable. And you knew you were supposed to just hand him your glass, and not reach for anything else. It was a lovely performance.” Roosevelt did not take drink orders, but improvised new and eccentric concoctions, variations on the whiskey sour, Tom Collins, or old-fashioned. The drinks he identified as “martinis” were mixed with too much vermouth, and sometimes contaminated with foreign ingredients such as fruit juice or rum. Churchill, who preferred straight whiskey or brandy, accepted Roosevelt’s mysterious potions gracefully and usually drank them without complaint, though Alistair Cooke reported that the prime minister sometimes took them into the bathroom and poured them down the sink.

Finally, Diana had worked her way down to the Abbey, an upscale restaurant with a small but lush courtyard that featured a tinkling fountain, a pair of wooden benches, flowering bushes and stands of tall grasses, and a statue resembling Rodin's The Thinker (one of the few things she did remember from the art history class she'd taken). She'd never eaten there, but she remembered Dr. Levy mentioning it as one of the places she and her husband visited for date night at least once every summer. She sat on the bench for a minute to rest her feet and peruse the menu. Tuna sushi tempura (eighteen dollars for an appetizer). Almond-crusted cod with a mandarin-citrus beurre blanc (twenty-eight dollars) and butter-poached lobster (market price). The list of cocktails and special martinis ran two pages, and when she walked up the curved stone steps and stepped into the dining room, the views of the bay were gorgeous.

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.

Adults didn't like maraschino cherries; nobody ate them but me. "Never give Charlotte just one cherry in her Shirley Temple," everybody said. "Make it at least five or six." But I tired of cherries, just cherries. So after a time, lemon, lime, and orange twists snaked around the brims. Dollops of Chantilly cream floated like water lilies on top of mint leaves in the fizzy pink water. The bartenders dipped sugar swizzles in grenadine overnight so they would look like pink rhinestones, capped cocktail straws with berries they had rolled in honey, and looped lemon peels around the stems of martini glasses. Everyone on the staff called those ones "Bondage Shirley Temples," and then they would wink at one another.

Gran handed me her now warm Coke, and I took a sip, almost gagging at the sweet taste. “I don’t know how you drink that stuff, considering that your cocktail of choice is a martini that’s been shown a picture of vermouth.

[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.

Crockett wrote that Martinis were the most popular pre–World War I cocktail at the Waldorf, with the Manhattan running second

There can be no doubt that vermouth changed the face of mixed drinks in the twentieth century. The Manhattan, the Martini, and the Rob Roy might be considered to be the Triple Crown of cocktails, and you can’t make one of them without vermouth.

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!

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?