https://www.theguardian.com/food/2023/aug/30/gin-vermouth-chicken-stock-how-did-martinis-get-so-weird

Ok, so here’s the thing: the meaty/oily martinis should be served WARM. Pot liquor of any kind with a slug of gin (plus vermouth (or sherry), why not?) = yum.

Honestly, I’ve already posted about this.

I mean.., seriously. Skip dessert, and retire to the living room with mugs of spiked pot liquor.