Pub, anyone? Thought not. Instead, enjoy a well-made tipple (or two) from the comfort of your own home. Here's how, according to the experts:
Next, give your bar some personality with a finishing touch or two. While she confesses to never having actually used a cocktail shaker, Porter regards an ice bucket as “a complete necessity”. “I like novelty ice buckets, huge apples and things. If I am making cocktails it’s usually with a jug. I like a glass one, but any will suffice.” Her final essential? “I do think decanters add a certain sophistication to proceedings. Again, mix up ages – a Victorian decanter next to one from the ’70s.
Once you’ve gone to all that trouble, it’s no good hastily sloshing the remains of a bottle of chablis into a glass and calling it a job well done. Maxim Schulte, head bartender at the American Bar at , recommends a classic martini. “The classic Savoy martini would be stirred over block ice, to become extra cold and silky in texture,” he tells British. “But not everyone has block ice at home, and normal cubed ice just does not cut it in this scenario.” Instead, Schulte suggests making your cocktail mix in a bottle and popping the whole thing into the freezer – two hours later, you’ll have a round of sophisticated pre-dinner drinks ready to go.
“Take a 700ml bottle of gin or vodka and pour out 250ml of it,” he says. “I suggest you keep that aside to make gin and tonics or vodka and sodas! Now, add 140ml of still water and 110ml of dry vermouth – we use Cocchi Savoy Dry Vermouth – into the bottle, and put it into the freezer for a couple of hours. If you have a normal temperature freezer, you should then be able to pour the silky liquid straight into your glass.
“I drink to make other people more interesting,” Ernest Hemingway famously said. As we all get used to being confined to small spaces with the same faces, it’s a tip that could prove useful.
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