Tonight's pre dinner cocktail as I type away is a wet (2:1) martini
with a teaspoon of cranberry cocktail and a lemon squeeze, no olive.
It's a beautiful very pale pink the same colour as if I had added a
dash of Angostura bitters, with just a subtle touch of berry
flavour. Very nice and will make it again.

Sounds attractive, but (my taste only) I might
like the dash of bitters.

I am fond of bitters and add them to things quite often.

I had an interesting wine from Georgia the
other day - Doqi Rkatsiteli, originally a
light Pinot-Grigio-like liquid that is aged
in clay pots buried underground until it's
oxidized and orangey both in flavor and color.
Fascinating - it looked and tasted almost as if
it had had several dashes of bitters in it. I
made a joke about "Georgia's always on my mi-mi-
mi-mind," and the earnest young waiter said "wrong
Georgia!" I didn't bother to correct him.

Dry Martini
2 oz dry gin
1 oz dry vermouth

On the other extreme is the Churchill martini: Straight gin, shaken
with ice and served in a martini glass. When asked how much vermouth
he would like in his drink, "I would like to observe the vermouth
from across the room while I drink my martini."

Speaking of short and strong. My father, being a
massive Anglophile, idolized the man.

The true opposite, though, is the Martini Dry
that you get in Europe - a glass of white vermouth
with maybe an ice cube if you're lucky.

Gin Gin Mule
categories: booze, Singaporean
servings: 1

8 mint leaves
2 oz Tanqueray Rangpur
2 oz Ginger Beer
3/4 oz fresh lime juice
3/4 oz simple syrup

Gently Muddle 8-10 mint leaves in the simple
syrup. Be careful not to overly bruise the mint.

Add the Rangpur Gin and lime juice into a shaker
and shake till cold. Pour over ice in a copper
mule cup. Top with ginger beer and garnish with
a lime wedge.

highestspirits.com
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