Mixologist Quotes

Gardeners are the ultimate mixologists.

The vampire was the third theological concoction made for the culture to drink from the mixologists of religion and the main ingredient of rabies. The vampire throughout the world arose concurrently with the werewolf and its origin again stemmed from the tortures of being “zombies” tied down in the wilderness.

mixologist at a bar in the heavily gentrified Shaw neighbourhood, I fear I haven’t a skinny-jeaned leg to stand on. S.D. PLATTON Washington, DC

Oh, come on,” Onyx protested. “Vampire hunter, mixologist, and a witch? Save some sex appeal for the rest of us, would you?

said Spidroth. “Have you seen a tiny creeper, a villager with a boring face, a villager with the eyes of a spider, or an evil blonde illager?” “Um, I’m not a slave,” said the robot, sounding annoyed. “Servant, then,” said Spidroth. “I’m a mixologist!” said the robot. “What’s that?” said Spidroth.

Social roost was born when the two were in the mediterranean and had an idea to bring their world travel dining experiences back to the community in which they were born and raised. They joined forces with new york city’s executive chef, susan burdian and the three developed a globally inspired menu from a scratch kitchen that is now served at social roost. Of course, delicious food deserves delicious cocktails. Rob and jason tapped st. Petersburg native max blowers as their lead mixologist. Max developed cocktails around social themes provided by rob and jason to create the ultimate lavish cocktail menu.

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.

All you really need to know about the Paris Ritz is this: by the middle of 1937, Coco Chanel was living in a handsome suite on the third floor, and the bartender—an intuitive mixologist named Frank Meier—had invented the Bloody Mary sixteen summers earlier to cure a Hemingway hangover.

Brandon Flatley is a dynamic mixologist and local small business owner, dedicated to perfecting the art of mobile bartending. Fully insured and RAMP Certified since 2023, Brandon’s services add a personal touch to every occasion.