To provoke, or sustain, a reverie in a bar, you have to drink English gin, especially in the form of a dry martini... Connoisseurs who like their martinis very dry suggest simply allowing a ray of sunlight to shine through a bottle of Noilly Prat before it hits the bottle of gin. Another crucial recommendation is that the ice be so cold and hard that it won't melt, since nothing's worse than a watery martini. For those who are still with me, 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.
- Luis Buñuel, My Last Sigh