Back in the terrace days, when experience was short and principles fledgling, we worked, like hustling monk-jacks, with a limited palette. From memory, at the start of that long summer, we didn’t even stock a dry vermouth. There was Antica Formula (a red) for the Campari-free negroni but I don’t think we had a dry to hand that met our (hardcore) seal of excellence.

Then a bloke called Ian rocked up one day with a briefcase of Belsazar and changed everything. Firstly, we learnt what a rep (noun.) was - important when entering the bar biz - and secondly we met a lifelong ally in the quest for quality.

That summer we added a martini to the menu using Del Maguey Vida mezcal and the Belsazar rosé vermouth, garnished with a sprig of rosemary. It fast became Ian’s (and many others’) favourite drink. Ian now has a new English rose vermouth called AKER and, fortuitously, looks after a mezcal called Amores Verde Momento. Turns out the two go very well together. This is therefore a “cheers” to Ian and a “you’re most welcome” to the rest of you.

Method: stir all ingredients in a mixing tin or glass with lots of ice until frosty and diluted (about 30 seconds or so) and strain over ice

Glass: Nick & Nora

Ingredients:

2oz / 60ml Mezcal (we use Amores Verde Momento)

1oz / 30ml AKER English rosé aperitif

~ Garnish with a guindilla chilli from a jar with a spoonful or two of brine for dirt