Rum Cocktail Quotes

This is the rummiest ingredient of this rum cocktail.

the world could be wonderfully exotic when viewed through the bottom of a cocktail glass.

Difficult times give an opportunity to understand, who is your good friend and who is just a friend.

I gather from Audrius that that concoction contains ten different ingredients. In addition to vodka, rum, brandy, and grenadine, it boasts an extraction of rose, a dash of bitters, and a melted lollipop. But a cocktail is not meant to be a mélange. It is not a potpourri or an Easter parade. At its best, a cocktail should be crisp, elegant, sincere—and limited to two ingredients.” “Just two?” “Yes. But they must be two ingredients that complement each other; that laugh at each other’s jokes and make allowances for each other’s faults; and that never shout over each other in conversation. Like gin and tonic,” he said, pointing to his drink. “Or bourbon and water . . . Or whiskey and soda . . .” Shaking his head, he raised his glass and drank from it. “Excuse me for expounding.

Captain Thomas Walduck in 1708 neatly summarized the development of the West Indies: “Upon all the new settlements the Spaniards make, the first thing they do is build a church, the first thing ye Dutch do upon a new colony is to build them a fort, but the first thing ye English do, be it in the most remote part of ye world, or amongst the most barbarous Indians, is to set up a tavern or drinking house.

This drink is an Elixandria. It's named after our sun, that's why it's this nice orange color. The brown liquid on top is dark rum, and we pour it over to represent a setting sun. Little bit of rum? 'Dawn'. Little more rum? 'Dusk'. You looking to get drunk? 'Dark'.

Loosing money is not a failure, it’s just one of the many events of our life which happens to lead us to be a better version of our own-self.

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.

Two glass of Exile, formed in a brownish color, A sip to get lost and no where, to be found, brandy it's. The taste of it under the tongue, for the weekend, remain blessed, and intoxicated to dark rum, Dark till it grows glommy. drinking and sipping with purpose, With the rose of lousy laughter's, A moment to forget your worries, And live again the next day.

It was a fiery spirit he called “kill-devil.

If you face the light, shadow will always be behind you.

The Fiddle Creek Steakhouse [in Stephenville, TX] started selling what they called an 'Alien Secretion' shot: ¾ shot of Malibu rum, ¾ shot of melon or Midori liqueur, ½ ounce of sweet and sour mix, ½ ounce of pineapple juice.

Well, this is us, Jack. Cuban cane rum and yanqui Coca-Cola; Cuba Libre, 'free Cuba'. Only we call this cocktail 'ha-ha' now, because there's no Cuba and no freedom. Salad!

Rum makes a fine hot drink, a fine cold drink, and is not so bad from the neck of a bottle. —FORTUNE MAGAZINE, 1933

I took a fresh lime, added some Curaçao from Holland, a dash of Rock Candy Syrup, and a dollop of French Orgeat, for its subtle almond flavor. A generous amount of shaved ice and vigorous shaking by hand produced the marriage I was after. Half the lime shell went in for color [and] I stuck in a branch of fresh mint…

If guests wished to participate even more vibrantly in the fishing business, they might order a Horse Mackerel Cocktail, which was rum, grenadine, and cranberry juice, or a Fisherman's Salad, which was a peeled banana thrust through a pineapple ring, set in a nest of chilled, creamed tuna and curly coconut shreds.

jitterbug Few ingredients combine to create as much comfort as do coffee and chocolate. The Jitterbug includes this star duo while also tossing in some coconut, vanilla, and, of course, alcohol, in the form of rum. It’s essentially a vacation in a glass, but one so filled with activities that you need a little pick-me-up in order to make it through cocktail hour. Teetotalers can use rum extract mixed with water to simulate the liquor content in this drink. TIME: 5 MINUTES SERVES: 1 2 tablespoons coconut sugar 1½ teaspoons unsweetened cacao powder 1 ounce Vanilla Syrup 1½ ounces dark rum 2 ounces coconut cream 3 ounces cold-brew coffee 3 coffee beans, for garnish Mix the coconut sugar and cacao powder on a small round plate until fully combined. Fill a large coupe (10 to 12 ounces) with ice and water to chill the glass, then discard them when the glass is sufficiently cold. Using a sponge or paper towel, moisten the rim of the chilled glass with a bit of vanilla syrup. Turn the glass upside down and dip it into the chocolate coconut sugar, without twisting. Make sure the rim is thoroughly coated. Combine the rum, coconut cream, vanilla syrup, and coffee in a cocktail shaker with ice. Shake vigorously. Strain into the sugared-rim coupe. Garnish with the coffee beans to make a triangle shape. Serve and enjoy.

[A]ccording to Hell’s Best Friend, by Jan Holden, if you were unfortunate enough to order a Manhattan at the Humboldt in Grays Harbor, Washington, the owner, Fred Hewett (who apparently didn’t much care for anyone who drank cocktails), would pour a mixture of whiskey, gin, rum, brandy, aquavit, and bitters into a beer mug, top it up with beer, and stir it with his finger before handing it to you.

DYING BREATH COCKTAIL ½ ounce Jack Daniel’s Whiskey ½ ounce Jägermeister Digestif ½ ounce Bacardi Black Rum ½ ounce Don Julio Reposado Tequila ½ ounce Cointreau Orange Spirit 2 ounces orange flavor 5 Hour Energy Drink

Mariko had given her notorious sweet tooth full rein. Lex stared at the table of food and could already feel the sugar eating cavities into her enamel. Banana nut bread, sesame-crusted Chinese doughnuts, almond cookies, fruit cocktail and almond custard, steamed egg cake, even honey walnut prawns. On the non-Asian side was rum cake, blueberry pecan muffins, strawberry almond rolls, and croissants.

Are you Russian?” “To the core.” “Well then, let me say at the outset that I am positively enamored with your country. I love your funny alphabet and those little pastries stuffed with meat. But your nation’s notion of a cocktail is rather unnerving. . . .” “How so?” The captain pointed discreetly down the bar to where a bushy-eyebrowed apparatchik was chatting with a young brunette. Both of them were holding drinks in a striking shade of magenta. “I gather from Audrius that that concoction contains ten different ingredients. In addition to vodka, rum, brandy, and grenadine, it boasts an extraction of rose, a dash of bitters, and a melted lollipop. But a cocktail is not meant to be a mélange. It is not a potpourri or an Easter parade. At its best, a cocktail should be crisp, elegant, sincere—and limited to two ingredients.” “Just two?” “Yes. But they must be two ingredients that complement each other; that laugh at each other’s jokes and make allowances for each other’s faults; and that never shout over each other in conversation. Like gin and tonic,” he said, pointing to his drink. “Or bourbon and water . . . Or whiskey and soda . . .” Shaking his head, he raised his glass and drank from it. “Excuse me for expounding.” “That’s quite all right.” The

The human mind is an open network of complex softwares working together.

Their isolation was communal,” he wrote. “They could escape neither their loneliness nor each other.

Jamie was whiskey, that much I was sure of. I couldn’t deny the way he burned, the way his taste lingered. Still, no one warned me that once a whiskey girl, always a whiskey girl. But I was figuring it out. Ethan was like rum. He was sweet and fun, like a fruity cocktail on the beach. He said all the right things, took me to the right places, gave me the right gifts on holidays we celebrated together. For all intents and purposes, he was a perfectly fine libation. But I didn’t get drunk off rum the same way I did off Whiskey.

We have several original cocktails,” I said. “The most popular one’s Robin’s Nest, after the bar. A little thing I whipped up myself. You use rum and vodka as a base. It’s easy going down, but it packs a wallop.” “Sounds good for wooing women.” “Well, I thought that was the whole point of cocktails.” She smiled. “Okay, I’ll try one.