To toast this trio of hexahedrons we turn to the sustainable and deliberate talents of Devin Kennedy, head bartender at New York’s Pouring Ribbons. His self-described cocktail style is “very simple”, and while that sentiment does capture his basic approach, there are also elements of efficiency, practicality and purposefulness built into it. Like finding a more efficient way to build a puzzle box, which simultaneously conserves materials and increases production and margins.

His Rule of Three cocktail is a Spanish style martini, broken into three parts. It starts with a Spanish gin from the isle of Manorca (I used a French gin with a similar profile), and includes a Spanish blanc vermouth. These two ingredients are to be expected for a classic martini. Kennedy also adds an unusual Spanish sherry to the mix, Palo Cortado, which adds a new freshness, acidity and “pop”. I used Amontillado sherry, which is a close substitute for Palo Cortado, although every style of sherry is unique. Finally there is a dash of pink peppercorn tincture (a simple infusion in neutral grain spirits or vodka) which amplifies the gin. Kennedy suggests drinking this on the beaches of Jerez with a few friends, which sounds pretty good to me. I’ll meet you there. Cheers!

Rule of Three by Devin Kennedy

1 oz gin (preferably  Xoriguer Gin de Mahon)

1 oz blanc vermouth (preferably Lustau Blanco)

1 oz palo cortado sherry (preferably Lustau Penisula)

3 drops pink peppercorn tincture

Grapefruit peel

Express the grapefruit peel into a mixing glass and add it plus all ingredients. Stir with ice and strain into a favorite glass. Arrange a new peel to cast a shadow “3” when the light hits it.