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such an awesome book. i learned quite a lot of good drink tips from Giles. for example, early one morning:
Under Giles's sleepy but telling supervision, champagne cocktails went into production - "After all, it's practically eleven o'clock," Andy had said. One-and-a-half-liter bottles of 1979 Moet & Chandon were removed by Quentin and Andy from the semi-deepfreeze in the washroom while crates of reinforcements were shipped in by Skip from the garage. Giles then entrusted Quentin with his doorkeys and commissioned him to go up and enter his room, locate and gain admittance to his drinks cupboard, and detach from it five, perhaps six liters of Napoleon brandy.
"Beat me, beat me," enthused Andy as the record player emitted sounds of what might have been a burning menagerie superimposed over a Sunday school choir practice. Windows were thrown open. Quentin marshaled the hash kits and amyl-nitrate poppers. Skip toured the room, his large hands cupping a pyramid of wide-spectrum amphetamines. Marvell issued depressants from the dinette-feature alcove. They were all talking.
"The thing is actually," broke in Giles, keeping a sensible distance between himself and the waiting ranks of champagne bottles, "I've always found that the thing is, actually, is to put a hell of a lot of brandy in them. About four or five times as much as anyone else ever puts in them - ever. At least half and half. At least. If in doubt, make believe the brandy is the champagne and the champagne is the brandy."
by noon:
Sometimes his mind would go quite blank and Giles would briefly escape, returning with a soft sigh of gratitude.
"Hi. Want another cocktail, Giles?" It was Roxanne.
"No, I... the actually gin," he mumbled.
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