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