Patent Leather: gin, fino, celery and lemon oil

Batch with 20 percent water, freezer three hours. Fino is tired by day ten. Twists under a damp towel forty minutes.

• London dry gin1.8 oz
• Blanc vermouth0.8 oz
• Fino sherry0.5 oz
• Celery bittersTo taste (dash)

  Measured by eye in the original, and it stays that way at any batch size.

• Lemon1 ea

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for patent leather: gin, fino, celery and lemon oil, not a certified kitchen test.
2. Amounts below are one batch: 1 portions. Build a plan and this card scales itself to it.
3. No heat. Assemble from cold ingredients. Keep covered until service.
4. Hold time is short (6 min). Finish close to service. Do not guess a longer hold.
5. Leftover route: Batch with 20 percent water, freezer three hours. Fino is tired by day ten. Twists under a damp towel forty minutes.
6. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.