Stephanie Sigman Quotes

I love vodka martinis. I know it's a cliché.

A perfect martini should be made by filling a glass with gin then waving it in the general direction of Italy.

Bring in the bottled lightning, a clean tumbler, and a corkscrew.

Russians really needed a product that would be not as strong as vodka and not as feminine as cheap sparkling wine, so Martini was a good solution.

Zen martini: A martini with no vermouth at all. And no gin, either.

A medium Vodka dry Martini - with a slice of lemon peel. Shaken and not stirred.

Shaken and not stirred.

This is an excellent martini — sort of tastes like it isn't there at all, just a cold cloud.

I like to have a martini/Two at the very most.

As far as a cocktail, I do like good wines, basically with meals, and good champagnes.

A liquor for drinking is made of barley or other grain, and fermented into a certain resemblance to wine.

I do love pink cocktails.

If there is a specialty cocktail I enjoy, it's the Moscow mule.

Pour two parts mix and you throw in one part tequila, some Don Julio, which is my favorite, shake it up a couple times. There's a perfect margarita.

In the old days in San Francisco there was a famous drink called Pisco Punch, made from Pisco, a Peruvian brandy pisco punch used to taste like lemonade but had a kick like vodka, or worse.

The martini: the only American invention as perfect as the sonnet.

The proper union of gin and vermouth is a great and sudden glory; it is one of the happiest marriages on earth, and one of the shortest lived.

I remain faithful to bourbon sour. It's absolutely delicious. You'd have to ask a bartender what's in it, but I think if you know you might never have a drink. I also love a little rum, 7 years aged, brown, when it is chilly, before dinner.

Most cocktails containing liquor are made today with gin and ingenuity. In brief, take an ample supply of the former and use your imagination. For the benefit of a minority, it is courteous to serve chilled fruit juice in addition to cocktails made with liquor.

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.

A cocktail can be made by the bartender. But the cocktail also can be made by the chef.

I like beer.

I'm thrilled to represent Ciroc Summer Colada.

Arak means 'sweat' in Arabic, and it is the perfect Mediterranean after-dinner drink, in my opinion.

I make a Bloody Mary at home with a dash of fish sauce, a little bit of coconut, and some lime juice. It gives the cocktail some South Asian flair.