The word 'mixology' adds $3 to the price of any drink.
Let's get out of these wet clothes and into a dry Martini.
I worked the bar business in Fort Lauderdale.
There is something about a martini, Ere the dining and dancing begin, And to tell you the truth, It is not the vermouth- I think that perhaps it's the gin.
A medium Vodka dry Martini - with a slice of lemon peel. Shaken and not stirred.
Happiness is a dry martini and a good woman ... or a bad woman.
The martini: the only American invention as perfect as the sonnet.
A perfect martini should be made by filling a glass with gin then waving it in the general direction of Italy.
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.
Working behind the cocktail bar was a different kind of escapism, a creative outlet with a newfound respect for alcohol. I didn't drink as I was also working day shifts in a coffee shop and, later, the fire service, and needed my wits about me to pull off my 60-hour working weeks.
I'd like to go out for a cocktail... or seven.
I met her in a club down in North Soho, where you drink champagne and it tastes just like Coca-Cola.
The art helps, between the acting gigs. I feel that if I can sing in Mamma Mia! then goddammit, I can hang a few paintings, give people lots of cocktails, and have a good time.
Different cocktails for different Saturday nights.
At times like this, adults need a drink
There must be some good in the cocktail party to account for its immense vogue among otherwise sane people.
I wanted to be a bartender for a bit.
When a horse learns to buy martinis, I'll learn to like horses.
It's never too early for a cocktail.
Drinking is an art, not a sport. You make it a sport, you're dead in the water, you lose everything. It'll kill you, I tell you.
We usually have margaritas on Thursdays but since it's Tuesday I'll make an exception.
Spritzers are festive yet economical. By adding seltzer and juice, you stretch the number of people a bottle of wine serves.
What I need... is a strong drink and a peer group.
I bartended for a catering company for two or three years.
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.
