AS WE move into the autumn months, I’m turning away from summery Pimms and Aperol Spritzes to year-round favourites – and what’s more classic than a glass of water?
A versatile drink that works as an aperitif or an accompaniment to just about any meal, this deceptively simple recipe can be served with ice or at room temperature. You can buy it bottled, of course, but where’s the fun in that?
Step 1: Prepare
Begin by prepping a nice glass or cup, to be found in kitchen cupboards, to be used for serving. Heston Blumenthal has experimented with other vessels like watering cans and pipettes, but I prefer a classic transparent glass. I’m a bit of a voyeur, really.
Step 2: Run the tap
The wonderful thing about this recipe is that it can be prepared in any kitchen or even bathrooms, if you’re naughty. Gently tilt your glass – this is not my secret, but one pilfered from a roguish barman I met in Siena. Grazie, Luigi – then allow the water to gush into the cup, turning it off once you’ve reached your preferred level. Let it overflow if you like. I won’t tell anyone.
Step 3: Season
I like to enjoy my water with a squeeze of lemon, so flick ahead to my recipe for Sliced Lemon if you’re feeling advanced, but many prefer it plain. For a little extra kick, sprinkle a few grains of salt into it. It always reminds me of September sunsets swimming in the still-warm Mediterranean.
Step 4: Drink
It’s time to enjoy your glass of water, whether you sip, gulp or savour. Best enjoyed fresh, but also works as a mischevious midnight treat if left on your bedside table for easy access. Mmm. So moreish. I literally couldn’t live without it.
