Metropolitan is a near perfect film, as is that martini recipe (I have Tanqueray in the freezer & we have been having Harry’s martinis for pennie’s in our slightly less chic living room)
Alright, Richard. I’ve been an unpaid subscriber since June ‘24. I’m a (I’ll say high-level, based on family and friends and requests to cater cocktail parties…) home mixer (having worked in bars and restaurants in a younger life) and I’ve been toying with paying for a subscription to your Substack. This letter has convinced me. You’re a man after my own heart, eg. why pay premium for substandard beverage or food when a three-egg omelette will do. Beefeater is a banger of a mixing gin, and nothing, NOTHING pisses me off more than paying good money for medium drinks when out and about. I live in NZ where we pay a lot of money for alcohol. This entire newsletter sings to me. I’ll pay for my sub by February. Annual subscription. Will most definitely do! You rock. I’m in. Hold me to it.
My fav Martini is 60-15 Beefeater-Noilly, one Perello Gordal olive. Chacun a son gout, eh. Perello Cocktail mix? Those were great. Hard to find though. That Chateuneuf from St Albans was pretty damn good too. Less happy with the Botivo but it won't get thrown.
Excellent post. Good to know, I'm saving huge amounts of money by drinking cocktails made by me, in my own kitchen, with my music, on my own. And then going for long walks in the dark in my wood. I'm working on it, but I still can't match the Platonic Ideal of each classic made in Satan's Whiskers, or the mister spray of "ambience" you get over each drink in the Savoy but it's good enough.
Sautini? Yes, please, I'll have one of those. ;)
Shame that Tapas bar in Montpellier closed, I used to like that place. Wilsons is great. Wilkes was extraordinary and still is, now in Bath. Even if dining at the only table, served and cooked for by one guy is a bit weird.
Metropolitan is a near perfect film, as is that martini recipe (I have Tanqueray in the freezer & we have been having Harry’s martinis for pennie’s in our slightly less chic living room)
It’s just delightful itsn’t it and I’m a communist.
With all the fires and smoke around me I need your drinks more than ever.
What a beautiful post!
Thank you! I want to be as professional as you for my newsletter. Work in progress.
Are you in LA? My best wishes. Heartbreaking what’s happening.
Yes, it’s insane. I look at it as a purification. Life goes on…
Scotch and Drambuie? Do I sense a rusty nail/black nail coming?
Alright, Richard. I’ve been an unpaid subscriber since June ‘24. I’m a (I’ll say high-level, based on family and friends and requests to cater cocktail parties…) home mixer (having worked in bars and restaurants in a younger life) and I’ve been toying with paying for a subscription to your Substack. This letter has convinced me. You’re a man after my own heart, eg. why pay premium for substandard beverage or food when a three-egg omelette will do. Beefeater is a banger of a mixing gin, and nothing, NOTHING pisses me off more than paying good money for medium drinks when out and about. I live in NZ where we pay a lot of money for alcohol. This entire newsletter sings to me. I’ll pay for my sub by February. Annual subscription. Will most definitely do! You rock. I’m in. Hold me to it.
My fav Martini is 60-15 Beefeater-Noilly, one Perello Gordal olive. Chacun a son gout, eh. Perello Cocktail mix? Those were great. Hard to find though. That Chateuneuf from St Albans was pretty damn good too. Less happy with the Botivo but it won't get thrown.
Excellent post. Good to know, I'm saving huge amounts of money by drinking cocktails made by me, in my own kitchen, with my music, on my own. And then going for long walks in the dark in my wood. I'm working on it, but I still can't match the Platonic Ideal of each classic made in Satan's Whiskers, or the mister spray of "ambience" you get over each drink in the Savoy but it's good enough.
Sautini? Yes, please, I'll have one of those. ;)
Shame that Tapas bar in Montpellier closed, I used to like that place. Wilsons is great. Wilkes was extraordinary and still is, now in Bath. Even if dining at the only table, served and cooked for by one guy is a bit weird.