Hold the Bells

I'm neither an inventor nor a maker - I leave that to the Number One Son. But, I have, in the last couple of weeks, invented a drink. A cocktail, if you will. This, I assure you, is my first venture in this sector; I don't claim to be a mixologist. First things first, let me give you the back story.

Whenever Gordon comes up to see us he always comes bearing gifts - flowers for Jenny, some obscure 1960s cutting from the Hull Daily Mail for me and wine for all of us. And, invariably, he augments all of the above with a bottle of Bell's. My parents have won more bottles of hooch over the years in raffles, Conservative Club draws and Golf Club tombolas than you can shake a shitty stick at. A fair percentage of this haul has been Bell's whisky. And because neither of them were whisky drinkers they've been stockpiling this most average of blends in their pantry under the stairs.
However, now the old man knows I like whisky (I do love single malts) he is now siphoning off his whisky lake and flooding us with the stuff instead.

Of course, I can't tell him that I really should be cleaning the drains with it. Instead, I grappled with the idea of disguising it - and that's when I had my light bulb moment.

So, here is my step-by-step guide to make a perfect Hold the Bells. See what I did there?

* In a long tall glass shovel in a generous helping of crushed ice

* Into it pour two fingers of Bell's

* Top up with Dandelion & Burdock

* Now suspend belief and add 3 or 4 dashes of Hendersons Relish, Lea & Perrins if you don't have South Yorkshire's finest

* Whisk to within an inch of its life

* Job done!

There you go. Make one tonight and impress your sophisticated (and not so sophisticated) friends. Money back guarantee if you're not fully satisfied.