Cocktails Quotes

“I staggered into a Manchester bar late one night on a tour and the waitress said "You look as if you need a Screaming Orgasm". At the time this was the last thing on my mind...”
― Terry Pratchett

“Different cocktails for different Saturday nights.”
― Drew Barrymore

“He was always inclined to read a fictitious sombreness into things when the shadows began to creep over the world and it was still too early for a cocktail.”
― P.G. Wodehouse, Heavy Weather

“Now, if you will excuse me, a dead woman is trying to convince me to drink something that comes in layers.”
― Seanan McGuire, The Ghosts of Bourbon Street

“Sophara scrawled orders on a slate and handed it to one of the libationarians, whose encyclopedic knowledge of the contents and locations of all the bottles kept the bar running.”
― Scott Lynch, Rogues

“By drinking, a boy acts like a man. After drinking, many a man acts like a boy.”
― Mokokoma Mokhonoana

“Trying not to poke myself in the eye with the rosemary. I wonder how everyone else with a gin and tonic is managing it without injuring themselves. Maybe that’s a thing that you get taught at private school - how to drink cocktails with unwieldy garnishes.”
― Lucy Foley, The Guest List

“Life is a crazy mixture of intoxicating cocktails.”
― Ken Poirot

“You could drink hard liquor in the middle of a school day without people assuming you were an alcoholic underachiever. Strange how in America in the 1950s, at the height of its industrial and imperial power, men drank double-martinis for lunch. Now, in its decline, they drank fizzy water. Somewhere something had gone terribly wrong.”
― Christopher Buckley, Thank You for Smoking

“...But a cocktail is not meant to be a mélange. It is not a potpourri or an Easter parade. At its best, a cocktail should be crisp, elegant, sincere—and limited to two ingredients.”
“Just two?”
“Yes. But they must be two ingredients that complement each other; that laugh at each other’s jokes and make allowances for each other’s faults; and that never shout over each other in conversation. Like gin and tonic,” he said, pointing to his drink.”
― Amor Towles, A Gentleman in Moscow

“lavender and brandy
under your
tongue for an entire
weekend. blessed.
joy as a watermelon
seed i keep
swallowing on
purpose.”
― Levi Cain

“I realize now, the life 
of an étranger is much like being the only child of older parents who hold tons of cocktail parties. You’re embarrassed for being there and it’s obvious you stand out. You’re treated (often) like a child. You don’t know the formal codes and you’re learning on the fly. Since you assume people are feigning interest in you, you pick up tics and quick-witted dodges to make yourself more endearing or to better hide your deficiencies. And in the end, you go to your room exhausted, not really sure if you had a good time, not really sure why you were there in the first place, but content nonetheless.”
― John von Sothen, Monsieur Mediocre: One American Learns the High Art of Being Everyday French

“An ice-cold Martini is like the first sip of water for a desert strandee — nectar from the Gods; a warm one is a human rights violation and tastes more like Bear Grylls' regular drink of choice”
― Cas Oh, CO Specs: Recipes & Histories of Classic Cocktails

“I have a swizzle stick shaped like a little monkey,” announced Rose. “Let’s help the dead man with his problem.”
― Seanan McGuire, The Ghosts of Bourbon Street

“When you can’t handle the heady concoction of wine and women, it’s time to pack up your bags and quit.”
― Anurag Shourie, Half A Shadow

“The cocktails were fizzy and pink toward the top, then became a dark red at the bottom of the glass.
"What's in this thing?" murmured MJ.
"I call it a First Kiss," Doyle said.
"Why?"
Doyle's mouth twitched into a saucy grin.
"Because it's sweet and simple with the first sip. But each sip after becomes more intense and irresistible.”
― Amy E. Reichert, Luck, Love & Lemon Pie

“This drink is an Elixandria. It's named after our sun, that's why it's this nice orange color. The brown liquid on top is dark rum, and we pour it over to represent a setting sun. Little bit of rum? 'Dawn'. Little more rum? 'Dusk'. You looking to get drunk? 'Dark'.”
― Mandy Ashcraft, Small Orange Fruit

“The sins we confess are not just drinking too much beer but also getting drunk on the cocktails of culture. We are not just laying our lives at the altar with nothing to pick up but we are also picking up an irresistible revolution that the world is waiting for.”
― Shane Claiborne, The Irresistible Revolution: Living as an Ordinary Radical

“Some classic cocktails have little to no recorded history to speak of, just a list of ingredients. By contrast, others have so much history and folklore that getting to the truth of things can be a bit like wading through treacle - slow and messy.”
― Cas Oh, CO Specs: Recipes & Histories of Classic Cocktails

“We sat in a corner of the bar at Victor's and drank gimlets. "They don't know how to make them here," he said. "What they call a gimlet is just some lime or lemon juice and gin with a dash of sugar and bitters. A real gimlet is half gin and half Rose's Lime Juice and nothing else. It beats martinis hollow.”
― Raymond Chandler, The Long Goodbye

“The penthouse bar had an even more commanding view, and craft cocktails named after local or formerly local writers and their books--- the Anne Rice blood orange martini, the Tsukiyama Samurai, the Christopher Moore Demon, the Joy Luck Cocktail.”
― Susan Wiggs, The Lost and Found Bookshop

“Life is sweet when the whisky's sour.”
― Jazz Egger

“Waiters carried trays of Campari spritz cocktails that looked like glowing red orbs, served with slices of fresh orange, and guests nibbled on canapés as they visited the different tables covered in decadent displays: seafood towers filled with shrimp, snow crab, oysters, clams, and freshly boiled langoustine tails, six large copper pots filled with different kinds of risotto simmering at a low temperature, intricate, multicolored stained-glass raviolis stuffed with smoked salmon and cream cheese, and a bread display that looked like an abstract sculpture.”
― Emily Arden Wells, Eat Post Like