If you were over enthusiastic in your Burns Night celebrations yesterday then you may not want to look a bottle of Scotch in the face for a couple of days.
Happily, we can always drink Scottish gin instead. Orthodox medical opinion may differ but the 5pm Dining blog is convinced that a dry Martini or two at lunch can help restore equilibrium after a stormy start to the day.
Obviously, a certain degree of wariness is required. Martinis are strong and demand respect.
We live by Dorothy Parker’s cautionary ditty:
‘I like to have a martini, two at the very most. After three I’m under the table. After four, I’m under my host.’
World’s Best Martini
Anyway, where were we?
Last week, in London, five different gin brands (Daffy’s, Hepple Gin, Caorunn, Darnley’s View Spiced and Brooklyn Gin) took part in the final of the World’s Best Martini Challenge.
Daffy’s Gin, which is made in Scotland, won.
As well as entering their classic dry Martini, Daffy’s was represented by a twist on the Martini which was concocted by the Challenge’s host bar Three Six Six.
Flavoured with mint, orange peel, coriander bitter and almonds, it sounds very refreshing.
However, there are times when simplicity is best and, after last night, the simpler, the better.
Try this easy recipe for a classic dry Martini made with Daffy’s Gin.
5 ice cubes
1 ¹⁄₃ parts Daffy’s
¹⁄₃ part dry Vermouth
A dash of orange bitters
1 strip unwaxed lemon peel
Place the ice, gin, bitters and Vermouth in a mixing glass. Stir down with a mixing spoon for ten seconds. Strain into a Martini glass. Pinch a strip of lemon peel over the glass to release the oils and then drop in.