here you will do well to linger; here our highest good is pleasure”

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September 7, 2020

From Churchill and 007 to Hemingway and Hitchcock, some of history’s most illustrious drinkers preferred their Martinis served dry.

And for those who crave their Martini with just a whisker of vermouth our technique of choice is the ‘in-and-out’ method, as favoured by Paolo Meneghini, the Bar Manager at London’s exclusive Quo Vadis Club and Restaurant.


70 ml Broken Clock Vodka
10 ml Dry Vermouth
Organic Lemon Peel


Start by stirring the vermouth in a mixing glass full of ice, thoroughly coating the ice cubes. Strain off the liquid with a Hawthorne Strainer, retaining the ice; hence the vermouth goes 'in-and-out’.

Now add the vodka to the ice and stir until very cold. Strain the cocktail into a frozen Martini glass, cut some organic lemon peel and twist over the surface of the drink and along the rim of the glass to release the fragrant oils. Drop the peel into drink and serve.