I’m drinking more during this pandemic than I ever had: I’m up to having a cocktail 3-4 times a week. Pre-pandemic I’d have perhaps two a month, so this is statistically a serious increase, but does not yet concern me or my wife.

There aren’t a lot of cocktails that I like, although there are many that I’ll drink. I actively enjoy Negronis, but now I feel obliged to point out that I started drinking them about 6 months before they became hip. I can promise you I am not hip. Well, in my own way…never mind.

But here’s a drink I invented in the sense that people have undoubtedly been drinking them forever but no one told me. I call it:

The Orange Bee Martini

Pour a good slosh of Barr Hill Gin into a class larger than that slosh. I’m not (just) being a snob here. Barr Hill uses honey as a “botanical”, giving it a honey flavor without actually being sweet. That makes it a lousy gin for a plain old non-hip martini that the squares drink, but it’s good for my new ultra-hip libation.

Add less of a slosh of white vermouth. Until I achieved adulthood around the age of 55, I disliked martinis because I thought you were supposed to drink them in the sophisticated “dry” fashion by asking the bartender to drink a shot of vermouth and then breathe out through his nose into the shaker. It turns out that I’m not that crazy about gin, although the olives were good.

So now I put about half as much vermouth as gin into my martinis. I can do that because I’m no longer a child of 54.

Then add even less of a slosh, but more than a hint, of the orange liqueur that you bought to bake with and haven’t used since because how often do you make a cake soaked in orange liqueur? If your answer is more than twice a year, then you have a problem. With orange cake, not with alcohol.

Mix it all in a glass and put the glass in the freezer for an hour because alcohol tastes terrible.

Enjoy!

Categories: recipes dw