Quotes About Drinks

I'm such a homebody. It's actually quite tragic because, if I'm out for drinks, I'll constantly be thinking about when it's acceptable for me to leave.

Life is not a piece of tragic fiction in which, at the end of the reading, we all get up and go out for drinks.

Drinks like this tend to get called Traffic Lights or Rainbow's Revenge or, in places where truth is more highly valued, Hello and Good-Bye, Mr. Brain Cell.

There was an austerely dignified award ceremony. By that I mean we had to buy our own drinks - in clear violation of the international journalists'code of truth, fairness and an open bar.

In Sweden, self-sufficiency and autonomy is all; [interpersonal] debt of any kind, be it emotional, a favor, or cash, is to be avoided at all cost. The Swedes don't even like to owe a round of drinks.

Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.

I love bright red drinks, don't you? They taste twice as good as any other color.

And they served me a lot of free drinks. So I drank a little more than I should have, maybe. So some of what happened I don't remember too well. But there was a lot of shouting." "You must have killed somebody," said Smith. "Yes, I think I did," Lord Eyrdway agreed.

I'm a big fan of the Irish accent. After a couple of drinks, I start to get a bit of an Irish lilt, too.

I hung around with Jason Robards, Richard Harris, Robert Shaw, Richard Burton. I knew not to match them for drinks.

See what the boys in the back room will haveAnd tell them I'm having the same.

There used to be a tradition of the loveable rogue who would steal from the honour boxes in churches and buy a round of drinks with the money he snagged. And everyone would find him tremendously good company. But not any more.

Do not allow children to mix drinks. It is unseemly and they use too much vermouth.

Sleep is huge. That's your biggest way of recovering. In baseball, it's such a hard sleep schedule during the season, but you try to do the best you can. Because you can take all the protein drinks, you can do all these things, but your recovery is your sleep.

About a week ago I was sitting in L.A.'s chicest nightclub with a few friends and the DJ was playing Yaz and Bowie and the videos were on and I was on my third gin and tonic and I realized that no matter where I am it's always the same. Camden, New York, L.A., Palm Springs - it really doesn't seem to matter. Maybe this should be disturbing but it's really not. I find it kind of comforting.

Drinks like this tend to get called Traffic Lights or Rainbow's Revenge or, in places where truth is more highly valued, Hello and Good-Bye, Mr. Brain Cell.

I am getting better and more knowledgeable in how I hydrate and how I make my drinks and how I eat and things like that.

What's wrong with just talking? Isn't that why bars were invented? So you could talk to somebody over a drink—as opposed to sitting at home alone getting sloshed?

He had liquor in about any color you could ask for, except the one I liked best, standard whiskey brown. I told him no thanks. He poured himself three fingers of emerald green and added equal portions of lemon yellow, sky blue, and sunset orange. I half expected him to stir it with a' Crayola.

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.

The majority of the drinks popular at the turn of the nineteenth century were, by and large, sweeter than they would become over the next twenty years. Something else happened, though, in the last decades of the 1800s. Something momentous. Something that left us with a range of drinks that must now be considered the capos of the cocktail family: Vermouth became popular among the cocktailian bartenders of America.

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.

One practice that faded from fashion about a hundred years ago is the custom of topping drinks, especially those made with crushed ice, with mounds of berries and small slices of other fruits, such as strawberries and bananas. In the days when these drinks were served at first-class bars, the customers were provided with short spoons with which to eat the fruit—it's a practice I'd love to see return to the barrooms of America.

Drinks included in the French-Italian family all contain vermouths, either sweet, dry, or both, or sometimes brand-named products, such as Lillet, an aperitif wine that's closely related to vermouth. The name of this family of drinks is derived from the fact that people used to call sweet vermouth "Italian" and dry vermouth "French," referring to their countries of origin (regardless of where specific bottlings were actually produced).