This weekend you've got no time for messing around. Come midnight on Saturday, we'll have lost an hour and while that does mean that summer's coming (hooray) it also means your 48-hour weekend has just been reduced to 47 hours. Here's how to fit all of the fun into one night.** **
The Drink
Minimal ingredients equals less time to make right? Right. The Gimlet is literally just Bombay Sapphire gin, ice and lime cordial. Plus you get the added bonus of pretending to be Philip Marlowe from The Big Sleep. Which is ironic, as you won’t be getting any.
Ingredients
2 parts Bombay Sapphire Gin
1 part Rose's Lime Cordial
A shaker
Some cubed ice
A strainer
Method
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Chill your glass (the easiest way is to fill it with ice)
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Put lots of ice and all of the ingredients into a shaker
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Then shake hard for about 20 seconds to chill the liquid really well
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Strain the mix into the glass
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Garnish with a lime twist or wheel if you have one
** The Food**
Why don't you sack off the store-bought pizza you've had in your freezer for the past four months and make your own at home? Pitta to plate in less than 10 minutes flat.
All you need is a stack of pitta bread, a selection of cheeses and as many cooked meats, veggies and fresh basil as you can get your little hands on.
Just cover the surface of the pitta bread in liberal amounts of cheese, followed by the meats and veggies, then pop under the grill for 5 minutes. For best results, do a preliminary grill of the pitta the other way up to avoid having one cold soggy side. No-one likes a soggy side.
Also, if you’re feeling very naughty, try cutting open the pitta and loading it with cheese too. It’s basically a home-made stuffed-crust pizza. Plus, having a whole host of ingredients means people can make their own and there’s none of that ‘Oh but I don’t like pineapple on pizza’ nonsense. Who doesn’t like pineapple on pizza? Losers.
The Music
On a night like this no-one's got time to listen to Waze & Odyssey's extended mix. Instead, here are some songs that all come in under the two minutes mark.
Follow Jess on Twitter @jess_commons
This article originally appeared on The Debrief.