'Like lots of other lost family rituals (conversation, cooking, group dinners, regular walks and exercise, reading actual books), the cocktail hour has made a little comeback in our small, floating quarantine capsule in the past few weeks'
Photo: Trinity Mirror/Mirrorpix/Alamy Stock Photo Restaurant critics tend to be always thinking about our next dinner or, more recently, our next drink.
We have many varieties of gin, of course: Tanqueray and Gordon’s and vats of various artisanal potions smelling of cucumber and elderflower and honey picked up on long-ago trips to places like Copenhagen and Vermont.
I haven’t yet tried a Walktail, but I have been experimenting with a cocktail hour inspired by the gin-loving Wasps I grew up with. Although this ancient ritual could devolve into a raucous, bacchanalian event, it was usually a decorous affair designed to promote a sense of goodwill before the family dinner of overcooked rib roast and recently unfrozen peas.
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