Quotes About Cocktails

Ten cocktails are contained in the recipe section of Thomas's 1862 book, and all of them contain bitters. Indeed, it would be decades before anyone dared give the name cocktail to a drink made without this ingredient.

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.

The serious bartenders of the 1800s gave us the mixed-drink bases with which cocktailians still work today. The masters of the craft during the first century of cocktails formulated sours and the majority of other categorized drinks, and they learned to use liqueurs and other sweetening agents as substitutes for simple syrup. These barkeeps understood the importance of bitters, and they knew that balance was the key to any well-constructed drink.

Bartenders revolted against the elevator-music drinks of their elders and created noisier potions of their own. This phenomenon was exactly what was needed to make potential cocktailians rethink their craft.

Dale is the man who mentored Audrey Saunders, who went on to open The Pegu Club in New York—one of the world's most renowned craft cocktail bars. Audrey has given birth to such delicious potions as the Gin-Gin Mule and the Old Cuban, both cocktails that have become global phenomena. DeGroff and Saunders have a lot to answer for.

Mixed drinks of all kinds should glide down the throat easily, and since most cocktails have a spirit base, the addition of ingredients containing less or no alcohol is needed to cut the strength of the drink and make it more palatable. In most cases, the base spirit, be it gin, vodka, whiskey, or any other relatively high-proof distillate, makes up over 50 percent of the cocktail, and its soul must be soothed if the bartender wants to achieve balance.

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.

Y]ou should know that certain garnishes are also ingredients. Lime and lemon wedges and any citrus twist (a strip of peel from limes, lemons, oranges, and the like) are the "ingredient garnishes.

The second most important cocktail bitters, Peychaud's is an integral ingredient in the Sazerac cocktail and can be used as a substitute for Angostura in many drinks, especially such cocktails as the Manhattan. The resultant cocktail will not duplicate the same drink made with Angostura, but Peychaud's will add its own nuances and complexities.

I've no interest in going on a road trip. If I want to go on holiday, I want to sit on a beach, swim, drink cocktails and read a book.

I think I need to film something tropical on a beach in a bar.

Storm fronts that linger upon the horizon; white plastic places where every thought dies in; swabbies and cocktails and parrots' bright wings; these are a few of his least-favorite things.

Cocktails should be cold. Cubes. Plural. Not the rapper.

I love awesome mixed drinks.

I don't love mixed drinks.

I can make a bourbon and Coke, those types of drinks... If the ingredients are named in the drink, I can make it.

Pink cocktails look quite friendly. They have an umbrella in them, some sort of fruit... they look innocent, and boy, do they pack a punch.

I love cocktails. My specialty drink is a gimlet with a little egg white in it so it gets frothy. I really like rose water - sometimes I'll add it to champagne.

My favourite is spicy cocktails with chillies.

about drinks at nine?

What do you talk about to a murderer, and someone you loved, over a perfect dinner and cocktails? I wanted to know so many things, but I couldn't ask any of the real-questions pounding in my head. Instead, we talked of the coming vacation days, a plan for the here and now in the islands.

In the 1930s, anyone of any sophisticated status owned a cocktail shaker. Distinctive ones are easy to find.

Don't skimp on the ice. Bags from the grocery store melt so fast and water down your drinks. I prefer beautiful, big squares for my cocktails.

Suiffy, have you ever felt a sort of strange emptiness in the heart? A sort of aching void of the soul?' 'Oh, rather!' 'What do you do about it?' 'I generally take a couple of cocktails.