The word 'mixology' adds $3 to the price of any drink.
A lot of times, I don't just do juice; I do the whole thing blended to keep the fiber.
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.
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.
A dry martini,' he said. 'One. In a deep champagne goblet.' ... 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?
I was a good bartender. I wouldn't say I was the best bartender in New York, but I could hold my own.
Your cocktail shaker can be smooth chrome or hammered aluminum. It must both conduct cold and look sophisticated at the same time.
I'm quite good at leaning against a bar.
I got this powdered water - now I don't know what to add.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
For the people who don't know, my character could described, in a nutshell, as the bar dumb-dumb.
Never trust any complicated cocktail that remains perfectly clear until the last ingredient goes in, and then immediately clouds.
I can make a bourbon and Coke, those types of drinks... If the ingredients are named in the drink, I can make it.
