Word: ginning
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Express Yourself, she's dolled up in royal blue bell-bottoms and a frizz wig, to pay homage to the gaudy innocence of the Cyndi Lauper era. The Wayback Machine keeps spinning until we are in Weimar * Berlin, with Madonna in Dietrich drag warbling Teutonic twaddle: ''Like a wer- gin, touched for the werry vurst time.'' She is Carmen Miranda (Going Bananas), Gene Kelly (La Isla Bonita), the Brigitte Helm robot goddess from the silent film Metropolis. She saves her best anachronistic joke for last: the steamy Justify My Love is performed in stately cadence and Edwardian morning coats...
...Public Health, 26% of college kids who drink say they have forgotten where they were or what they did at least once; the figure was 18% for college men in the late 1940s, according to the seminal 1953 book Drinking in College. We think of the midcentury as a gin-soaked era, but when the Drinking in College authors asked students whether they had suffered an "accident or injury" as a result of alcohol (without defining precisely whether that meant only physical injury or also alcohol poisoning), only 6% of drinkers said they had. The figure has now more than...
...Burns, who together perfected the art of irritation. And finally to Benjamin Franklin Pierce—Hawkeye—whose limitless storehouse of wit kept American punsters in full supply. To the 4077th M*A*S*H we raise our martini glasses one last time (ingredients: plenty of gin) in a toast to Lorenzo Schwartz, the inventor of vermouth...
...proud he was when he held my infant sons for the first time. Those memories are all the more precious as the end of my own term on earth draws closer. Gems of writing like Gibbs' evocative piece are among the reasons I subscribe to TIME. Andrew Ogilvie, Gin Gin, Queensland...
...chemical-cocktail movement grew out of a 2005 symposium sponsored by Dutch distiller Bols. In attendance were Hervé This, the father of molecular gastronomy, and eight of the world's top bartenders. They created drinks including a boozy ice cream using liquid nitrogen and an ice-cube-like gin-and-tonic jelly. This month Cointreau is introducing a kit to convert its orange liqueur into caviar pearls. Moët & Chandon has created a line of Champagne drinks with foams and caviars that add fruity flavor to bubbly. Science never tasted so good...