"I learned how to drink champagne a while ago. But the way I like to drink champagne is I like to make what we call a Montana Cooler, where you buy a case of champagne and you take all the bottles out, and you take all the cardboard out, and you put a garbage bag inside of it, then you put all the bottles back in and then you cover it with ice, and then you wrap it up and you close it. And that will keep it all cold for a weekend and you can drink every single bottle. And the way I like to drink it in a big pint glass with ice. I fill it with ice and I pour the champagne in it, because champagne can never be too cold. And the problem people have with champagne is they drink it and they crash with it, because the sugar content is so high and you get really dehydrated. But if you can get the ice in it, you can drink it supremely cold and at the same time you’re getting the melting ice, so it’s like a hydration level, and you can stay at this great level for a whole weekend. You don’t want to crash. You want to keep that buzz, that bling, that smile."
"I like bars just after they open for the evening. When the air inside is still cool and clean and everything is shiny and the barkeep is giving himself that last look in the mirror to see if his tie is straight and his hair is smooth. I like the neat bottles on the bar back and the lovely shining glasses and the anticipation. I like to watch the man mix the first one of the evening and put it down on a crisp mat and put the little folded napkin beside it. I like to taste it slowly. The first quiet drink of the evening in a quiet bar—that’s wonderful."
Gin And Tonic
5 limes, room temperature
16 ounces of gin
1 liter tonic water, chilled
1. Knead 4 of the limes on a cutting board, then juice. Slice used rinds into thin strips.
2. In large pitcher, combine gin and rinds, and muddle for two minutes. Add lime juice, and let stand for five minutes.
3. Fill pitcher halfway with ice. Slowly add tonic. Mix carefully, and pour into tall, chilled highball glasses. Garnish with lime rounds cut from the remaining lime.
YIELD 4 servings
"For me, a six-pack of High Life is like a watermelon—it’s refreshing, best served cold, and when the weather’s hot enough, I can polish one off myself without breaking a sweat."
"Established distilleries’ biggest advantage over small competitors is that they can afford more of an essential ingredient needed to make good whiskey: time."
need, like, 12 of these this morning
nightstand water jug. totally want for smalley coffee.
"I drink Miller High Life, in the bottles, preferably. Here’s how I look at it. It’s 142 calories (though it’s not like I’ve ever let calories get in the way of a good time); it’s light and refreshing (I have proven to myself in Vegas that you can rehydrate on High Life alone); but more importantly, I’ve never had a bad one. I’ve had some lame versions of my favorite cocktails, but I can ALWAYS count on the fact that once I pop that cap, I know what’s in my future."
smalley coffee inspiration