Dear Abby,
My daughter made a black forest trifle for Christmas, and the recipe called for cherry liquer. I realize this is an abomination, as all trifles ought to contain sherry, but that isn’t the issue I’m writing about. My husband has persisted since the festive season in using the left over liquer in his quest for the perfect Singapore Sling. They are nasty and cloying, but I think he is dreaming of glamorous days gone by, fraternizing with dissolute expat American writers at Raffles. How do I get him to give up this unreachable dream, and go back to the good old fail safe G and T that has stood us so well all these years?
Yours in hope,
Kirsty