Rick Harrison Quotes

I love awesome mixed drinks.

I don't love mixed drinks.

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.

No party is complete without cocktails! My friends all have different tastes when it comes to their drink of choice, so I like to maintain a well-stocked bar with different kinds of alcohol to keep everyone happy.

I wanted to be a bartender for a bit.

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

My brother and I worked in eight bars as the brother bartenders.

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

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.

Mike Hammer drinks beer because I can't spell Cognac.

Whatever you wanna drink girl, pick right now. If you can't hold your liquor, better quit right now.

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

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

I like vodka tonics and gin & tonics. I also like gimlets. I like things that have sweetness with a bit of a kick.

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?

He's got to bring something stronger than that. That's like bringing milk to a bar, it's not strong enough

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

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 like to set up bars at my parties so people can make their own cocktails and mix and match and teach each other different things.

I'm not really into beer, but I like tequila shots.

I don't eat shellfish. I drink wine moderately and have one whiskey every evening before dinner.

Truth is, I love to play bartender and assist my husband at the BBQ.

I've been learning a lot about how to make a martini and all the variations that you can have with a few ingredients with Belvedere.