Quotes About Bartender

He waved irritably at a waiter. There was a small bar in a dark corner of the room, where an old, wizened bartender stood for long stretches of time without moving. When called upon, he moved with contemptuous slowness. His job was that of servant to men's relaxation and pleasure, but his manner was that of an embittered quack ministering to some guilty disease.

Afterglow. Gin, absinthe, Amaro, ginger, lemon, orange, and nutmeg.

If you truly love me, kill the bartender.

He had a habit of remarking to bartenders that he didn't see any sense in mixing whiskey with water since the whiskey was already wet.

When I reached the bar, I ordered a Pan-Galactic Gargle Blaster from the female Klingon bartender and downed half of it. Then I grinned as R2 cued up another classic '80s tune. " Ã¢â'¬ËœUnion of the Snake

The one thing with which you must not adorn [syllabub] is a bottled cherry. Bottled cherries are the quintessence of nastiness in whatever form they are served, tasting of mouth-wash and recalling the lipsticks of undesirable barmaids.

I think everyone should go to college and get a degree and then spend six months as a bartender and six months as a cabdriver. Then they would really be educated.

Bruno was a musician with the temperament of an anarchist and the breath of a bartender's dishrag. He gave the lie to bookselling as a genteel occupation.

Strangefellows's owner and bartender was a thin pale streak of misery who only wore black because no-one had come up with a darker colour yet.

If you have to signal a bartender to get a drink, then they're not looking at you, which is their problem. They're not doing their job. So don't feel rude when you signal a bartender. They're the ones who caused you to signal them. Go for it.

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

I asked for Nigel Manderson. The bartender didn't blink. I knew this was useless. I turned and shouted out, "Which one of you is Nigel Manderson?" A man wearing a baroque ruffled white shirt with squared-off shoulders raised his glass. He looked like he'd just walked out of a Spandau Ballet video. "Cheers, mate." The

Kat sighed, rose, and nodded to the bartender, a guy named Pete who looked like a character actor who always played the Irish bartender—which is what, in fact, he was. Pete nodded back, indicating that he'd put the drinks on Kat's tab. "Who

An enormous bartender came over. He looked like the pullout centerfold for Leather Biker Monthly. Extra big and extra scary. He had long hair, a long scar, and tattoos of snakes slithering up both arms. He shot the two men a glare and—poof—they were gone. Like the glare had evaporated them. Then he turned his eyes toward Esperanza. She met the glare and gave him one back. Neither backed down.

It's true though: time moves in its own special way in the middle of the night, the bartender says, loudly striking a book match and lighting a cigarette. You can't fight it.

I was a good bartender. I wouldn't say I was the best bartender in New York, but I could hold my own.

I've done so many jobs. As an actor, you have to. I didn't have my parents footing the bill when I moved to New York. I moved here with, like, 300 bucks. I was a bike messenger. I was a waiter. I was a bartender. I worked in a consignment shop for high-end designers.

I'm a bartender. I like recipes. They're concretes. Was the drink recipe for seduction one shot charm and two shots self-deception, shaken, not stirred?

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.

The American bartender of the 'Gay Nineties' was an institution. His fame spread to the four corners of the globe, and visitors to our shores from the continent bowed before his skill in concocting tempting mixtures of 'liquid lightening.' He was and still is in a class by himself. We may go to Europe for our chefs, but Europe comes to us for its bartenders," wrote W. C. Whitfield in his 1939 book Just Cocktails.

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.

Bitters often come into play in French-Italian drinks, especially when whiskey or brandy is called for as a base, and the creative bartender should always bear that in mind when composing new formulas. By experimenting with Angostura, Peychaud's, orange, or any other flavor of bitters, you can change the character of the resultant cocktail quite dramatically.

A dry martini,' he said. 'One. In a deep champagne goblet.' 'Oui, monsieur.' 'Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it?' 'Certainly, monsieur.' The barman seemed pleased with the idea.

A dry martini,' he said. 'One. In a deep champagne goblet.' 'Oui, monsieur.' 'Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel. Got it?