Word: gins
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Dates: during 2000-2009
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...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...
...would not provide an "appropriate return" for shareholders. Yet le patron remained unperturbed. Three years ago, the company leveraged itself heavily to acquire Britain's Allied Domecq, a $13 billion deal that doubled Pernod Ricard's size at a stroke and added such brands as Beefeater gin, Ballantine's whisky and Mumm sparkling wines to the company's drinks cabinet. But the debt was speedily reduced to manageable levels, allowing Pernod Ricard to hit the M&A trail again. The changed economic outlook in the U.S.--the world's largest and most lucrative drinks market and Absolut's biggest--will...
...chemical-cocktail movement grew out of a 2005 symposium sponsored by Dutch distiller Bols. In attendance were Herv 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. Mot & Chandon has created a line of Champagne drinks with foams and caviars that add fruity flavor to bubbly. Science never tasted so good...
...Those halcyon days of my sophomore year, replete with plastic gallon bottles of Cossack gin in the Junior Common Room, will soon go the way of Lobster Night, House pride, and Allston residents. In their stead, undergrads will get long nights of nursing Natty Ice and making awkward small talk with creepy graduate students—euphemistically styled “Beverage Authorization Teams”—who will soon be a mandatory part of every tea social on campus...