In my family, I’m the odd one out. My Ma and brother (and sister-in-law and nephew) are numbers people. I’m not. If we are going out to dinner, Ma and Ben will check the menu and have decided what they are going to have before we get there. I just wait until I’m there. Ben is a black cab driver and it takes a lot of determination to learn all your runs and have huge maps of London memorised in your head and he definitely gets that from Ma’s side of the family. When Ben is interested in something, he learns a lot about it (he memorised all the bus routes in London when he was 11). I joke that Ma and Ben and Oli are ‘on the spectrum’, they get very into what they are into. That is not me.
My attentions and enthusiasm are more broad based. This means that I know a little bit about a lot of things but I’m not really an expert at anything, I lack the ability to really focus on one thing to the exclusion of all else, which is why this blog isn’t a food blog although there are recipes, or a drinks blog although there are drinks, or a DIY or craft or knitting or music or stationary blog although I like all of those things and sometime those things feature. My attention isn’t deep enough and neither is my knowledge.
Which is a way of explaining why inspiration for this week’s cocktail, The Fourth Degree comes from another, more expert blog, Putney Farm.
They are experts and I dabble.
The Fourth Degree is clearly somewhere on the way from the Martinez towards the Martini. Gin, both types of vermouth and absinthe. Except I don’t have absinthe so I used Pernod. For vermouth, I used the open bottles, Noilly Prat blanc and Dolin rogue. (Open bottles of vermouth should be kept in the fridge and used within a couple of months so I only have one of each on the go at any time.). For gin, I went with Plymouth. This one is open to so much variation, if you don’t like what you use the first time around try a different combination.
3/4 oz. gin
3/4 oz. dry vermouth
3/4 oz. sweet vermouth
1 teaspoon absinthe or pastis
1. Add ingredients into a glass filled with ice
3. Strain into a chilled glass, garnish with a lemon twist.