I too have happy memories of a glorious blowout of a meal culminating in crêpes Suzette flambéed at the table — over 25 years ago! A much more agreeable way of waiting for a delayed ferry than sitting grumpily in the ferry terminal with everyone else.

Ever since, “Ristorante al Porto” has become our shorthand for doing what we can to turn an annoying situation into a pleasant one — usually by means of good food

Incidentally, maybe you could make a lemon version with your lemon gin?

I remember this being made for me in a London restaurant when I was in my early twenties. The fire, the expertise and the taste have stayed with me over the years.

I’m going to make this as soon as I’ve saved enough cash for the Cointreau. Thank you, Veronica.