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.

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K x

PS Is this the first time I've fulfilled the alleged remit of this newsletter and looked after you with my advice? Bonus tip: If poss, have a live-in bartender who makes the drinks for you. But if not, just do what you can.

PPS Mum? Independence. Help. Rush.
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I pay my respects to the Wurundjeri and Boon Wurrung people of the Kulin Nation, on whose unceded land I live and work.

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Keziah Warner · Fitzroy · Melbourne, Victoria 3065 · Australia

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