So you take a jam jar and you’re going to want about three shots of vermouth to six shots of gin, then top it up with water. Filtered water ideally, but tap is ok. Not too full, obviously. Then if you want to you can peel some rind from a lemon and spritz the oil over. First in the usual way, and then curl it carefully and pull like a gentle concertina to get the last bits out.
Secure the lid then turn it slowly a couple of times to combine the differing weights of the liquids. You’re not shaking here – it’s the difference between a stir and a fold, maybe – and don’t worry what James Bond thinks. Actually I heard that Bond asked for his shaken (not stirred) because he wanted more dilution, so he didn’t get drunk when he was working. So that’s fine if you’re a spy but it’s not the way to make a good drink.
So anyway, then it needs to be in the freezer for a couple of hours and after that it’s just ready when you need it. Maybe put that cute mini coupe you snuck into your pocket at that bar that time in the freezer too, if you want to be classy about it. Then you can have a martini every day if you want. And you do want.
A version of this post was sent by email on the 2nd August 2020 as part of Internet Care Package – a weekly memoir project in the form of a newsletter. It also includes links to the best things I’ve found on the internet each week and occasional updates on my theatremaking. This blog is a select archive of those emails. Subscribe to get them right in your inbox.
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