Luiss Bunjuels
I should take this moment to assure you that I'm not an alcoholic. Of course, I've occasionally managed to drink myself into oblivion, but most of the time it's a kind of ritual to me, one that produces a high like that induced by a mild drug, a high that helps me live and work. If you were to ask if I'd ever had the bad luck to miss my daily cocktail, I'd have to say that I doubt it; where certain things are concerned, I plan ahead.


(..) let me give you my personal recipe, the fruit of long experimentation and guaranteed to produce perfect results. The day before your guests arrive, put all the ingredients - glasses, gin, and shaker - in the refrigerator. Use a thermometer to make sure the ice is about twenty degrees below zero (centigrade). Don't take anything out until your friends arrive; then pour a few drops of Noilly Prat and half a demitasse spoon of Angostura bitters over the ice. Shake it, then pour it out, keeping only the ice, which retains a faint taste of both. Then pour straight gin over the ice, shake it again, and serve.