Martini Glass Quotes

Never love a wild thing, Mr. Bell,' Holly advised him. 'That was Doc's mistake. He was always lugging home wild things. A hawk with a hurt wing. One time it was a full-grown bobcat with a broken leg. But you can't give your heart to a wild thing: the more you do, the stronger they get. Until they're strong enough to run into the woods. Or fly into a tree. Then a taller tree. Then the sky. That's how you'll end up, Mr. Bell. If you let yourself love a wild thing. You'll end up looking at the sky." "She's drunk," Joe Bell informed me. "Moderately," Holly confessed....Holly lifted her martini. "Let's wish the Doc luck, too," she said, touching her glass against mine. "Good luck: and believe me, dearest Doc -- it's better to look at the sky than live there. Such an empty place; so vague. Just a country where the thunder goes and things disappear.

I should like to elbow aside the established pieties and raise my martini glass in salute to the mortal arts of pleasure.

Not if you pay attention. I mean, you're sending all the right signals - no earrings, heels under two inches, your hair is pulled back, you're wearing reading glasses with no book, drinking a Grey Goose martini, which means you had a hell of a week and a beer just wouldn't do it. And if that wasn't clear enough, there's always the "fuck off" sign that you have stamped on your forehead.

I'd rather drink my dinner out of a martini glass and follow it up with a cosmopolitan chaser.

I took a breath. Pictured the bed waiting for me upstairs. Then retreated to the lobby bar alone and ordered an ice-cold gin martini, a small signal to myself that my work was done. I held the glass, its inverted construction an insult to gravity and the order of things. Just like our Movement, from the outside the balance of power seems all wrong. But hold a martini glass in your hand and you know instinctively that it is just right.

Chet took a sip of lime cordial from his martini glass and asked, 'What does it take to be a librarian?' I started listing off the requirements on my fingers. 'A corkscrew for the wine, a closet full of cardigans, the optimism to assume that all brown mystery stains found in books are chocolate, a desk calendar featuring cats in hilarious costumes, and, um, did I mention the cardigans ? Sometimes you need to wear a cardigan over top of your other cardigan if the library is really cold or you spilled wine on yourself.

We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air.

I'd always hated martini glasses - the stem and the funny shape seemed embarassing, like the adults were trying too hard to be adults.

Why do authors wish to pretend they don’t exist? It’s a way of skinning out, of avoiding truth and consequences. They’d like to deny the crime, although their fingerprints are allover the martini glasses, not to mention the hacksaw blade and the victim’s neck. Amnesia, they plead. Epilepsy. Sugar overdose. Demonic possession. How convenient to have an authorial twin, living in your body, looking out through your eyes, pushing pen down on paper or key down on keyboard, while you do what? File your nails? . . . A projection, a mass hallucination, a neurological disorder — call her what you will, but don’t confuse her with me.

Obinze’s burger was served in four pieces, arranged in a large martini glass. When Georgina’s order arrived, a pile of red raw beef, an egg sunnily splayed on top of it, Obinze tried not to look at it as he ate, otherwise he might be tempted to vomit.

My friends all raised their glasses. “To love. Whether between friends, or lovers, or both, may we all experience it in abundance.

as we sat in a dining room drinking martinis from big frozen glasses whose shape reminded me of the inverted, shellacked straw hats of the cyclo drivers.

He takes dinner in a likable-looking roadhouse. Because he’s off duty for the night, he has an extra-dry martini with a twist before dinner, another with an ahi appetizer, plus a glass of cabernet sauvignon with his steak.

The martinis came, not in little glasses but big as bird baths with twists of lemon peel. The first taste bit like a vampire bat, made its little anesthesia, and after that the drink mellowed and toward the bottom turned downright good.

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.

You know it makes one feel rather good deciding not to be a bitch." "Yes." "It's sort of what we have instead of God." "Some people have God," I said. "Quite a lot." "He never worked very well with me." "Should we have another Martini?" The barman shook up two more Martinis and poured them out into fresh glasses.

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.

Hugo planned a five-course meal: smoked duck, oyster stew, roast beef with mashed yams, a salad of apples with beets and blue cheese, then chocolate banana cream pie. Rich, rich, and richer still. Ben made pitchers of martinis and set aside thirty-five bottles of a tried-and-true Napa cabernet, pure purple velvet, and an Oregonian pinot gris, grassy and effervescent.

She picked up her third Martini and looked at it. Then very slowly, in three swallows, she drank it down. She put down the glass and took a Parliament out of the box beside her plate and bent towards the flame of Bond’s lighter. The valley between her breasts opened for him. She looked up at him through the smoke of her cigarette, and suddenly her eyes widened and then slowly narrowed again. ‘I like you,’ they said. ‘All is possible between us. But don’t be impatient. And be kind. I don’t want to be hurt any more.

I have strict ideas, you know, about how a martini should be made. Controversially, I prefer vodka, not gin. It must be ice-cold, and extremely dry. Vermouth originated in Milan; and Noël Coward once famously quipped that the nearest a martini should ever get to vermouth was a wave of the glass in the general direction of Italy. I agree, and I was careful to add only a drop or two, for the merest whisper of vermouth. This was an excellent vermouth, fortunately—French, not Italian—and kept chilled in the fridge, as it should be.

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.

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.

Suzanne said. “And then she goes in the kitchen and makes herself a martini in an iced-tea glass and she thinks I don’t know. She eats the olives on the side. By the handful.” “Whenever you see her eating olives,” Carrie said, “you can be about one hundred percent positive that there’s gin in her glass.” “What happens when the gin runs low?” I asked. “And the vermouth and olives?” “Well, I go to the liquor store, of course!” Suzanne said. “We just don’t discuss it.” “No! Of course not!” I said. Weren’t they merely doing their part to live up to our hard-earned reputation as eccentric southerners? And of course, the more wine we consumed, the more we revealed about ourselves. Going through Kathryn’s clothes, papers, and books had once again been profoundly unnerving. We were all just wrung out. “You know what was really strange?” Carrie said. “What?” Suzanne said. “Seeing what she read,” Carrie said. “I’d bet you a tooth that I’ve read all the same fiction authors that she did. Ann Patchett, Anne Tyler, Anne Rivers Siddons, Anna Quindlen—all the Anns. But we never talked about books. Not even once.” “Well, she played her cards close,” Suzanne said. “But she read lots of people. She always had a book with her.” “Didn’t

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.

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

I told her about my revenge on Topper the attempted rapist and the guy at the transient's hotel in  Brooklyn, and, finally, I told her about stealing the money. "You did what?" She sat straight up in her chair, her eyes wide, her mouth open. "Shhh." Other diners were staring at us, frozen in silent tableau, some with forks or spoons halfway  to mouth. Millie was blinking her eyes rapidly. Much quieter, she said, "You robbed a bank?" "Shhh." My ears were burning. "Don't make a scene." "Don't shush me! I didn't rob a bank." Fortunately she whispered it. The waiter walked up then and took our drink order. Millie ordered a vodka martini. I asked  for a glass of white wine. I didn't know if it would help, but I figured it couldn't hurt. "A million dollars?" she said, after the waiter left. "Well, almost." "How much of it is left?" "Why?" She blushed. "Curiosity. I must look like a proper little gold digger." "About eight hundred thousand." "Dollars!" The man at the next table spilled his water. "Christ, Millie. You want me to leave you here? You're fifteen hundred miles away from  home you know.

You’re going to do great,” Lizzy said as they reached the mini Tiki bar. The air was cool in the high fifties and the scent of various meats on the grill filled the air. Even though they’d had the party catered, apparently Grant had insisted on grilling some things himself. “I wouldn’t have recommended you apply for it otherwise.” Athena ducked behind the bar and grinned at the array of bottles and other garnishes. She’d been friends with Lizzy the past couple months and knew her friend’s tastes by now. As she started mixing up their drinks she said, “If I fail, hopefully they won’t blame you.” Lizzy just snorted but eyed the drink mix curiously. “Purple?” “Just wait. You’ll like it.” She rolled the rims of the martini glasses in sugar as she spoke. “Where’d you learn to do this?” “I bartended a little in college and there were a few occasions on the job where I had to assist because staff called out sick for an event.” There’d been a huge festival in Madrid she’d helped out with a year ago where three of the staff had gotten food poisoning, so in addition to everything else she’d been in charge of, she’d had to help with drinks on and off. That had been such a chaotic, ridiculous job. “At least you’ll have something to fall back on if you do fail,” Lizzy teased. “I seriously hope not.” She set the two glasses on the bar and strained the purple concoction into them. With the twinkle lights strung up around the lanai and the ones glittering in the pool, the sugar seemed to sparkle around the rim. “This is called a wildcat.” “You have to make me one of those too!” The unfamiliar female voice made Athena look up. Her eyes widened as her gaze locked with Quinn freaking Brody, the too-sexy-man with an aversion to virgins. He was with the tall woman who’d just asked Athena to make a drink. But she had eyes only for Quinn. Her heart about jumped out of her chest. What was he doing here of all places? At least he looked just as surprised to see her. She ignored him because she knew if she stared into those dark eyes she’d lose the ability to speak and then she’d inevitably embarrass herself. The tall, built-like-a-goddess woman with pale blonde hair he was with smiled widely at Athena. “Only if you don’t mind,” she continued, nodding at the drinks. “They look so good.” “Ah, you can have this one. I made an extra for the lush here.” She tilted her head at Lizzy with a half-smile. Athena had planned to drink the second one herself but didn’t trust her hands not to shake if she made another. She couldn’t believe Quinn was standing right in front of her, looking all casual and annoyingly sexy in dark jeans and a long-sleeved sweater shoved up to his elbows. Why did his forearms have to look so good? “Ha, ha.” Lizzy snagged her drink as Athena stepped out from behind the bar. “Athena, this is Quinn Brody and Dominique Castle. They both work for Red Stone but Dominique is almost as new as you.” Forcing a smile on her face, Athena nodded politely at both of them—and tried to ignore the way Quinn was staring at her. She’d had no freaking idea he worked for Red Stone. He looked a bit like a hungry wolf. Just like on their last date—two months ago. When he’d decided she was too much trouble, being a virgin and all. Jackass. “It’s so nice to meet you both.” She did a mental fist pump when her voice sounded normal. “I promised Belle I’d help out inside but I hope to see you both around tonight.” Liar, liar. “Me too. Thanks again for the drink,” Dominique said cheerfully while Lizzy just gave Athena a strange look. Athena wasn’t sure what Quinn’s expression was because she’d decided to do the mature thing—and studiously ignore him.

The translucent, golden punch tastes velvety, voluptuous and not off-puttingly milky. Under its influence, I stage a party for my heroines in my imagination, and in my flat. It's less like the glowering encounter I imagined between Cathy Earnshaw and Flora Poste, and more like the riotous bash in Breakfast at Tiffany's. Not everyone is going to like milk punch. So there are also dirty martinis, and bagels and baklava, and my mother's masafan, Iraqi marzipan. The Little Mermaid is in the bath, with her tail still on, singing because she never did give up her soaring voice. Anne Shirley and Jo March are having a furious argument about plot versus character, gesticulating with ink-stained hands. Scarlett is in the living room, her skirts taking up half the space, trying to show Lizzy how to bat her eyelashes. Lizzy is laughing her head off ut Scarlett has acquired a sense of humour, and doesn't mind a bit. Melanie is talking book with Esther Greenwood, who has brought her baby and also the proofs of her first poetry collection. Franny and Zooey have rolled back the rug and are doing a soft shoe shuffle in rhinestone hats. Lucy Honeychurch is hammering out some Beethoven (in this scenario I have a piano. A ground piano. Well, why not?) Marjorie Morningstar is gossiping about directors with Pauline and Posy Fossil. They've come straight from the shows they're in, till in stage make-up and full of stories. Petrova, in a leather aviator jacket, goggles pushed back, a chic scarf knotted around her neck, is telling the thrilling story of her latest flight and how she fixed an engine fault in mid-air. Mira, in her paint-stained jeans and poncho, is listening, fascinated, asking a thousand questions. Mildred has been persuaded to drink a tiny glass of sherry, then another tiny glass, then another and now she and Lolly are doing a wild, strange dance in the hallway, stamping their feet, their hair flying wild and electric. Lolly's cakes, in the shape of patriarchs she hates, are going down a treat. The Dolls from the Valley are telling Flora some truly scandalous and unrepeatable stories, and she is firmly advising them to get rid of their men and find worthier paramours. Celie is modelling trousers of her own design and taking orders from the Lace women; Judy is giving her a ten-point plan on how to expand her business to an international market. She is quite drunk but nevertheless the plan seems quite coherent, even if it is punctuated by her bellowing 'More leopard print, more leopard print!' Cathy looks tumultuous and on the edge of violent weeping and just as I think she's going to storm out or trash my flat, Jane arrives, late, with an unexpected guest. Cathy turns in anticipation: is it Heathcliff? Once I would have joined her but now I'm glad it isn't him. It's a better surprise. It's Emily's hawk. Hero or Nero. Jane's found him at last, and has him on her arm, perched on her glove; small for a bird of prey, he is dashing and patrician looking, brown and white, observing the room with dark, flinty eyes. When Cathy sees him, she looks at Jane and smiles. And in the kitchen is a heroine I probably should have had when I was four and sitting on my parents' carpet, wishing it would fly. In the kitchen is Scheherazade.

Martinis and Champagne were passed, along with a selection of Bobby's best hors d'oeuvres: potato pillows dotted with crème fraîche and caviar, crawfish spread served in toast cups, miniature crab cakes topped with rémoulade, tiny tuna burgers with fresh grated ginger, served on homemade brioche (Alice's recipe, which I discovered was virtually indistinguishable from what my father used to bake for our family). There were all sorts of desserts, too, mostly southern. But the hit of the evening was, as always, Bobby's banana pudding, made with pound cake instead of Nilla wafers. For the party Bobby fixed individual puddings, served in shot glasses, topped with whipped cream instead of meringue.

A red carpet and red rope stanchion sets demarcated a runway and seating areas. Silhouettes of prominent action heroes posing on silver and gold LED blocks illuminated the whole area. Black silk covered tables and chairs, with centerpieces of colossal martini glasses containing glowing ice cubes.

She felt like she’d been shaken, not stirred, and then poured into a martini glass where she’d been simultaneously sipped on while having her olives chewed. And she goddamned liked it.

But when the cosmo-in-a-glass came out, it was red, not pink. And our apple martinis were dark green when they should have been pale green. That may seem like no big deal, but it killed the product. No one knew what they were. They didn’t look like cosmos or apple martinis, so no one bothered. You see, I didn’t sweat the small stuff and it bit me in the ass. My partners convinced me that the color didn’t matter. Well guess what? It mattered! The business tanked and I lost money. Bottom line: if it doesn’t work perfectly, throw it out and get it right. Because if you don’t, one of your competitors will!

So there was a martini- something he hadn't tasted since college- and there was wine, and there was a dinner most remarkable for a meal produced at a "camp": smoked mussels (gathered and smoked right there on the island, he learned), ratatouille, a salad with pears and blue cheese, and a three-layer chocolate cake with whipped cream and cherries, all of it made by Greenie's mother, who would not accept a bit of help.

She placed down her martini glass and extended her hand. “My name’s Kelsey. I own The Water’s Edge up the street. Hope we can take your mind off the raincloud hovering over your head, Eeyore.

I went into the bar and sank into a leather bar seat packed with down. Glasses tinkled gently, lights glowed softly, there were quiet voices whispering of love, or ten per cent, or whatever they whisper about in a place like that. A tall fine-looking man in a gray suit cut by an angel suddenly stood up from a small table by the wall and walked over to the bar and started to curse one of the barmen. He cursed him in a loud clear voice for a long minute, calling him about nine names that are not usually mentioned by tall fine-looking men in well cut gray suits. Everybody stopped talking and looked at him quietly. His voice cut through the muted rhumba music like a shovel through snow. The barman stood perfectly still, looking at the man. The barman had curly hair and a clear warm skin and wide-set careful eyes. He didn’t move or speak. The tall man stopped talking and stalked out of the bar. Everybody watched him out except the barman. The barman moved slowly along the bar to the end where I sat and stood looking away from me, with nothing in his face but pallor. Then he turned to me and said: “Yes, sir?” “I want to talk to a fellow named Eddie Prue.” “So?” “He works here,” I said. “Works here doing what?” His voice was perfectly level and as dry as dry sand. “I understand he’s the guy that walks behind the boss. If you know what I mean.” “Oh. Eddie Prue.” He moved one lip slowly over the other and made small tight circles on the bar with his bar cloth. “Your name?” “Marlowe.” “Marlowe. Drink while waiting?” “A dry martini will do.” “A martini. Dry. Veddy, veddy dry.” “Okay.” “Will you eat it with a spoon or a knife and fork?” “Cut it in strips,” I said. “I’ll just nibble it.” “On your way to school,” he said. “Should I put the olive in a bag for you?” “Sock me on the nose with it,” I said. “If it will make you feel any better.” “Thank you, sir,” he said. “A dry martini.” He took three steps away from me and then came back and leaned across the bar and said: “I made a mistake in a drink. The gentleman was telling me about it.” “I heard him.” “He was telling me about it as gentlemen tell you about things like that. As big shot directors like to point out to you your little errors. And you heard him.” “Yeah,” I said, wondering how long this was going to go on. “He made himself heard—the gentleman did. So I come over here and practically insult you.” “I got the idea,” I said. He held up one of his fingers and looked at it thoughtfully. “Just like that,” he said. “A perfect stranger.” “It’s my big brown eyes,” I said. “They have that gentle look.” “Thanks, chum,” he said, and quietly went away. I saw him talking into a phone at the end of the bar. Then I saw him working with a shaker. When he came back with the drink he was all right again.

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.

I laugh as I knock back my martini, the overwhelming metallic tang of blood assaulting my taste buds, the eyeball bumping up against my lips as I drain the glass dry.

Some days later, the Thracian goat rhyton rested regally atop a glass table beside the swimming pool of Hugh Bascomb’s home in Coral Gables. Hugh Bascomb himself lounged in a chair nearby, sipping a dry martini and gazing with unrestrained admiration and

if I could, I’d pour his expression into a Martini glass and take a big sip.

Bond went into the lobby bar to gather his thoughts and ordered a vodka martini, explaining to the barman the best way to achieve the effect of vermouth without diluting the vodka too much. Ice in the shaker, add a slurp of vermouth, pour out the vermouth, add the vodka, shake well, strain into a chilled glass, add a slice of lemon peel, no pith.

A couple strolled by behind my chair. For a moment, they got between us and the closest light, casting Freddie in a patch of shadow. As the light peeled away, so did the facade. A desiccated corpse reclined on the divan, with skin turned blue and chapped by arctic windburn. The corpse grinned at me from a lipless mouth, showing sharp yellowed teeth. Her nose and most of one cheek had rotted away, the ragged wounds black with frostbite, and iron talons three inches long curled around the stem of her martini glass. Then the light flooded back and the moment was gone. Freddie must have caught the look on my face. She smiled and gave me a wink.

She had always understood that love could have an intense physical effect; could fill a space somewhere in the chest, could turn knees weak, could raise the pulse; could intoxicate, just as could a strong martini or a glass of champagne. Could, she thought, and would…but only if you allowed it, only if you opened whatever portals of the heart needed to be opened. And some people, of course, found it difficult to do that.

Well, then here we are,” Beth said. “We’ve got a couple of kids with a couple of kids on the way, and they clearly love each other. What are we going to do?” Susan took a sip of her martini. “I don’t know about you, but I’m not going to rest until I see them married.” Beth threw back her head and laughed loudly, earning a glance from Jack. “I love an ambitious woman. So, I have a favor to ask.” “Sure.” “I know you’ll be zipping down here the second the babies come and I know the mother’s mother gets special privileges. Let me come soon, please. I promise not to crowd the cabin and I’ll do all the shit work without getting in the way.” Susan looked up at the ceiling, thinking. Then she glanced back at Beth. “Give us three days. And I’ll split the snuggling and shit work with you.” Beth put a hand on her arm. “You are a good woman. I made my son-in-law’s mother wait a week.” They both laughed loudly. “Do you think we stand a chance of getting them married before the babies come?” Beth asked. “I don’t know. They seem to have made up their minds about certain things, not that they’re sharing. And Abby’s very stubborn when she’s made up her mind.” “She seems to be perfect for him. Everyone’s entitled to a mistake here and there. Not to mention they have babies coming. Any second…” “Maybe if we put our heads together….” The door to the bar opened and in came Ed Michaels, Chuck McCall, Abby and Cameron. They stood just inside the door and stared at Susan and Beth who had a couple of empty martini glasses apiece sitting at the bar. “Just what are you two up to?” Cameron asked. The women grinned largely and Beth said, “Just getting to know each other, Cameron.” Abby tugged on Cameron’s sleeve to bring his ear down to her lips. “I never once thought it might be worse if they liked each other,” she whispered. “They’re going to be a pot of trouble.” He grinned and slipped a kiss on her lips. “Nothing we can’t handle, baby. Stick with me.” *

Yuck. Apple Martinis. Green rubbing alcohol in a crooked glass.

beer?" Descartes replies, "I think not" and poof! he vanishes." ♦◊♦◊♦◊♦ E-flat walks into a bar. The bartender says, "Sorry, we don't serve minors." ♦◊♦◊♦◊♦ Jesus Christ walks into a bar and says, "I'll just have a glass of water." ♦◊♦◊♦◊♦ Julius Caesar walks into a bar. "I'll have a martinus," he says. The bartender gives him a puzzled look and asks, "Don't you mean a 'martini'?" "Look," Caesar retorts, "If I wanted a double, I'd have asked for it!" ♦◊♦◊♦◊♦ The

A martini in France is a glass of Martini-Rossi, the sweet red vermouth from Italy. With a dash of gin on top, it is called a Martini-gin. Paul used bourbon instead of gin and added a twist of lemon, calling it a reverse Manhattan. It was one of the best drinks I’d ever had.

You didn't know that Stormy chick either, but you fucked her ass by the martini glasses?! Pop, you a cold muthafucka for what you did though.

What really makes Buckfast the ideal street (and domestic) fighting drink is the large amount of caffeine it contains. Combined with disinhibition from alcohol, you have a message in a bottle that spells trouble. It is the Espresso Martini of the hooligan classes.

My grandmother sat in the chair, looking for all the world like a TV gran with her floral dress and neat white bun—as long as one ignored the martini glass in her hand.

Oscar Goodman’s three terms were as bombastic and controversial as his arguments in court. His policy proposals included setting up brothels in Las Vegas, legalizing all street drugs to collect enough revenue to pay teachers six-figure salaries, and cutting the thumbs off people convicted of graffiti while broadcasting the punishment on television. Not surprising, none of his libertarian ideas were enacted into city ordinance.(60) Goodman’s administration was unlike any in the country. He was the first Las Vegas mayor to have his face on casino chips. He photographed a model for a topless pictorial for the Playboy website. Bombay Sapphire gin recruited him as its spokesman because he was never far from a gin martini, which he garnished with sliced jalapeno peppers and a glass of ice on the side. Oscar Goodman donated the gin endorsement honorarium to charity. In 2005, however, he faced nationwide controversy when fourth graders at a local elementary school asked him the one thing he would want with him if he was stranded on a desert island. “A bottle of Bombay Sapphire gin,” Mayor Goodman responded, adding that one of his main hobbies was drinking. He later apologized if anyone was offended

It’s an off beat picture,’ Fellows said politely. ‘The public wants pictures like Ma and Pa Kettle. I say make pictures the public wants. Over here,’ he said to a waiter who had entered with a tray holding six Martinis in champagne glasses. ‘No getting away from it, John,’ Fellows went on, handing Huston a drink. ‘Biggest box-office draws are pictures catering to the intelligence of the twelve-year-old.’ People underestimated the intelligence of the twelve-year-old, Huston said.

The martini glass teetered on the edge of the tray. When my waiter handed me the glass, the darker pink of the liquid splashed onto the lighter pink of the tablecloth. Maraschino cherries rimmed the orange slice floating in the center and the grenadine tinted the ice cubes pink.

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.

Directly overhead, along the nighted axis, the hologram sky glittered with fanciful constellations suggesting playing cards, the faces of dice, a top hat, a martini glass.

When I drink anything out of a martini glass I feel untouched by professional and sexual rejection. I am a dreamer with empty hands and I like the chill.

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.

She found a bottle of vodka and some Rose’s sweetened lime juice, filled the shaker with ice, added six jiggers of vodka and two of lime juice. She put ice cubes in two martini glasses and swirled them around, then shook the shaker until her hands hurt from the cold. She dumped the ice from the now-frosted glasses and strained the pale, green liquid into them. “Tie

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?

Caper berries also make good Martini garnishes, and I’ve even seen regular capers added to the drink, but the most common “other” Martini garnish is the pearl onion, again packed in brine, which turns the Martini into a Gibson. The only real rule of thumb when using any of these berry-type garnishes is that an odd number of them must always be used: One olive is standard, three are acceptable, but two are verboten. This, I believe, comes from an old superstition, but I can’t find a good reference to it. The same rule, incidentally, applies to coffee beans when added to a glass of sambuca.

We like it because when you order a martini it comes in a chilled martini glass, and then, when you’re halfway through the drink, they bring you a fresh chilled martini glass for the rest of it. They even transfer the drink for you and bring you fresh olives. Astonishing, right? Service.

Basil and Mint Sorbet I tasted this unlikely but tantalizing sorbet at the ancient fattoria-turned-restaurant Locanda dell’Amorosa in nearby Sinalunga. The next day I tried to duplicate it at home. At the restaurant, it was served after the pasta and fish courses and before the main course. More informally, it starts out a dinner on a warm summer night. Make a sugar syrup by boiling together 1 cup of water and 1 cup of sugar, then simmering it for about 5 minutes, stirring constantly. Cool in the fridge. Purée ½ cup of mint leaves and ½ cup of basil leaves in 1 cup of water. Add another cup of water, 1 tablespoon of lemon juice, and chill. Mix the sugar syrup and the herbal water well and process in an ice cream maker according to manufacturer’s instructions. Scoop into martini glasses or any clear glass dishes and garnish with mint leaves. Serves 8.