What is that mermaid gin like? As it happens I'm having a Martini myself tonight, though it's nothing special and the bartender made it.

I'm only familiar with Dolin when it comes to good dry vermouths. If you happen to be familiar with that one how would you compare the Grassi? I should probably branch out and try more, it was just the first good dry vermouth I tried that didn't motivate making the martini as dry as possible, like, say your Martini & Rossi.

I'd rather pre rinse then always be cleaning all that rotting food out of the filter.

220, 230, whatever it takes.

Wait for a wizard to head for the hot tub and grab it from the changing room.

I'd look on eBay or some other such used stuff site and pick up something old and retro.

Oh, shit! I hope you are feeling better!

This is maybe good info for those of us who use egg whites now and then...so the egg white really only produced this small amount of foam? (I was half expecting you would say the rest of the foam just didn't fit in the glass or something.) If so, I will know to toss it out if I ever have an egg white not foam up.

I think I've only ever used a fresh egg white. I do sometimes save one from something in the fridge for a few days with the intention to use it in a cocktail. I never remember to use them tho. Maybe my ADHD has saved me.

Jelly should get considered more for a cocktail ingredient! I've only done this once or twice, just to use up the dregs of a jar of jam.

I just noticed the foam... I'd have expected a lot more from a whole egg's worth of egg white.

Nice! Is this your own recipe?