Claire Saffitz Quotes

It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.

Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

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

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.

Martinis are glamorous but also so simple because they only have a few ingredients, and you can really taste the vodka.

My favorite bar in New York City is called Milk and Honey, a great cocktail bar.

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

L'alcool est le monarque des liquides, et porte au dernier degre l'exaltation palatale. Alcohol is the prince of liquids, and carries the palate to its highest pitch of exaltation.

Whiskey, like a beautiful woman, demands appreciation. You gaze first, then it's time to drink.

I once heard someone say that the concept of moderation seems a little extreme, and tonight...I agree.

Style is the gossamer on which the seeds of truth float through the world.

A well-made Martini or Gibson, correctly chilled and nicely served, has been more often my true friend than any two-legged creature.

A scotch buzz is the best buzz in the world.

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

Shaken and not stirred.

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

I'd like to go out for a cocktail... or seven.

Every year my boss used to give me a bottle of expensive brandy because I'd told him that my doctor suggested a drink once in a while. This year my boss gave me the name of a new doctor.

We have made mistakes! We were too late. If we had presented our national interests more clearly from the beginning, the world would still be in balance today.

I like big drinks that aren't afraid of the alcohol in them. Not big in size, but in flavor, and the way I can allow myself to enjoy them is by making them in very small quantities. I make tiny glasses of very big drinks.

If I have to be a monotheist, y'know pick one, I'm picking vodka, it goes well with everything, all occasions.

Only one way to cover a story like this, and make that a double, bartender, please.

As for the brandy, "nothing extenuate"; and the water, put nought in in malice.