Black Lines' Festive Favourite Is Making Its Dairy-Free Comeback

Every year, there’s a quiet moment when Christmas truly begins. For some, it’s the first snowfall. For others, it’s Mariah Carey resurfacing on the radio. But for a certain crowd of cocktail lovers, it’s the return of that bottle, the one that sells out before most people have even found their tinsel.

Black Lines Oatnog is back.

And just like that, the festive season feels official.

The Reinvention of a Classic

The beauty of Oatnog lies in its simplicity. It doesn’t shout for attention with glitter or gimmicks; it earns it. Each bottle blends smooth rum, Oatly Barista, cinnamon, nutmeg, and vanilla, bringing all the nostalgic warmth of traditional eggnog, but without the dairy, eggs, or heaviness. The result is comfort redefined: luxuriously creamy, gently spiced, and endlessly sippable.

It’s a drink that feels both familiar and forward-thinking. As the UK’s appetite for plant-based indulgence continues to rise, Oatnog has quietly cemented itself as the country’s most coveted festive cocktail. Four consecutive sell-out runs have turned it from a niche curiosity into a full-blown Christmas tradition.

How Did Black Lines Turn a Drink Into a Tradition?

Founded on the idea of making fantastic cocktails accessible, London-based Black Lines has built its reputation on premium pre-batched serves that don’t compromise on quality. Its drinks pour like something from a cocktail bar, but without the theatrics, queue, or guesswork.

Oatnog captures that ethos perfectly. You can drink it chilled over ice, where the vanilla sweetness meets the spice of rum in perfect balance. Or, serve it warm with a dusting of nutmeg, letting the aroma fill the room. It’s versatile, vegan, and comforting in that quietly luxurious way that defines modern British drinking culture.

Can a Cocktail Really Do Good?

Beyond the bottle, there’s heart to this year’s release. For 2025, £1 from every Oatnog sold will go toward vital aid for children and families in Gaza. In an era where conscious consumption matters more than ever, Black Lines continues to prove that pleasure and purpose can coexist in a single pour.

It’s a small gesture with real impact, something that makes each glass taste a little warmer, and the ritual of gifting or sharing that much more meaningful.

A Modern Classic in the Making

Priced at £20, Oatnog is available through Whole Foods, Selfridges, and Black Lines online store until Dec. 23, 2025, or more likely, until it sells out. Given its four-year streak of vanishing from shelves, this season looks set to be no different.

Black Lines has found the sweet spot between tradition and innovation: a drink that feels both classic and current. Because what began as a clever alternative to eggnog has become something much bigger: a modern symbol of the season.

Perhaps that’s what makes it special. In every pour, there’s nostalgia, craft, generosity, and just the right touch of rebellion. A reminder that some traditions aren’t inherited; they’re created.

How GABA Labs Is Making ‘Feel-Good’ Drinks Without the Alcohol

Can a drink lift your mood and help you connect, without a drop of booze? Turns out, yes.

It’s Friday night in London, and the mood is bright. Someone pours what looks like a smooth whiskey, golden in the glass, aromatic and rich. Except, it isn’t. There’s no alcohol here, no sharp burn, no hangover waiting in the wings. Just science, plants, and a very clever rethink of what “a good drink” can be.

Meet GABA Labs, the London-based biotech changing the way we socialise. Co-founded by Professor David Nutt, one of the world’s leading experts on how alcohol affects the brain, and David Orren, the team has built something groundbreaking: a functional drinks platform that delivers the calm, connected feeling we associate with alcohol, without the alcohol itself.

Can Science Recreate the Feeling of a Drink?

The answer lies inside the brain’s own chemistry. The GABA system, responsible for feelings of calm and relaxation, is the body’s natural counterpart to alcohol’s effects. Instead of stimulating it through ethanol, GABA Labs found a way to support it using a carefully crafted blend of plant-based ingredients.

Their new platform, based on the same GABA-enhancing formula that powers SENTIA Spirits’ GABA Red, Black, and Gold, can now be adapted to create all kinds of familiar drinks. First up? Gabyr, a collection of functional beers, and Cask, a whiskey-inspired alternative. Both are designed to taste recognisable and feel satisfying, without the side effects that usually follow a night out.

For Orren and the team, this isn’t about replacing alcohol; it’s about broadening what’s possible. They see a world where socialising and self-care don’t sit on opposite ends of the spectrum, but exist comfortably side by side.

Why Drinkers Are Craving Something New

The timing couldn’t be better. Across the UK, more than three-quarters of adults are moderating their drinking habits, while younger generations are embracing what’s become known as “zebra striping,” switching between alcoholic and non-alcoholic drinks during the same night. The message is clear: people want balance.

These new functional drinks speak directly to that cultural shift. They’re made not just for how people want to taste, but for how they want to feel. For the first time, a non-alcoholic option offers that subtle lift, the gentle buzz of connection, without the crash that usually follows.

What Makes GABA Labs’ Approach So Different?

Unlike most zero-proof spirits or imitation beers, GABA Labs’ platform isn’t about simulation; it’s about stimulation, in the most natural sense. Their GABAergic botanicals work with the body’s own systems to gently enhance mood, sociability, and relaxation. The result feels familiar, not artificial, a drink that lets you unwind while staying clear-headed and present.

Rather than chasing perfect replicas of whiskey or beer, the team focused on creating an entirely new category of functional, mood-enhancing drinks. Their work blurs the line between science and social experience, showing what’s possible when innovation meets intention.

A Glimpse Into the Future of Social Drinking

This launch is just the beginning. The same research driving Gabyr and Cask is also paving the way for Alcarelle, GABA Labs’ next-generation molecule currently under development. It’s a vision of the future where people can enjoy all the positive effects of alcohol, connection, confidence, calm, without the toxicity or risk of dependence.

For now, these natural, plant-based products offer a taste of what’s to come. They invite us to raise a glass to a new kind of celebration; one that’s grounded in clarity, connection, and choice.

The future of drinking isn’t about giving something up. It’s about gaining something better: A drink that fits the way we want to live, and mornings we actually want to wake up to.

To experience the new wave of functional drinking, Cask is now available online for £34.25.

The New 007: What Will James Bond Be Drinking in 2025?

Nemiroff’s experts predict a sharper, more tactical evolution of the classic Vodka Martini.

It’s not just Bond fans placing bets on who will replace Daniel Craig, the next tuxedoed icon may also be changing what’s in his glass. Ukrainian vodka house Nemiroff has entered the conversation, reimagining what the world’s most famous cocktail could look like for a new era of espionage and sophistication.

Because when Bond evolves, so does the drink that defines him.

Shaken, Not Stirred, but Smarter

What does a martini look like when the man behind it is younger, more deliberate, and arguably more self-aware?

Nemiroff’s mixologist Yulia Terletska believes the answer lies not in reinvention, but refinement. The new Bond Martini, she suggests, is still vodka-forward and fiercely shaken, yet “clean, sharp, and deceptively simple,” a mirror of a character who now thrives on precision rather than theatrics.

This Bond doesn’t have to announce himself to command a room. His drink speaks for him: minimal, meticulous, and effortlessly modern.

A Modern Classic: How the 2025 Martini Differs

Traditionally, the 007 formula combines gin, vodka, dry vermouth, and a lemon peel garnish. Nemiroff’s prediction for 2025 pares things back and introduces a subtle twist: a dash of orange bitters.

It’s a quiet revolution; one that brings aromatic warmth, citrus, and spice, deepening the complexity without losing the purity of the base spirit. In short, a cocktail as strategic as its drinker.

The Modern Bond Martini (Nemiroff Edition)

Ingredients:
60ml Nemiroff De Luxe Vodka
10ml Dry Vermouth
1 dash Orange Bitters

Method:
Shake hard over ice for 15 seconds.
Strain into a frozen martini glass.
Express and discard a lemon twist.

The result? A martini that’s still unapologetically Bond, but one step ahead of everyone else in the room.

A Drink Fit for Any Mission

Whether it’s sipped in Monte Carlo, savoured atop a Berlin rooftop, or poured at home for a quiet celebration, the new Bond Martini feels right for a world that values intentional luxury over excess. It’s not a “healthified” rework or a chase for trends. It’s a statement of evolution … of taste, of control, of quiet confidence.

And if history has taught us anything, Bond always knew when to adapt.

So, as we await the next name behind the bow tie, one thing seems certain: the martini glass will never look quite the same again.

Curious to mix it yourself? Explore Nemiroff’s full vodka collection, including the De Luxe Vodka used in this reimagined Bond Martini, available now via Nemiroff on Amazon UK.

A New Chapter in Craft: Guinness Opens Its Gates in Covent Garden

How does a 265-year-old brewery manage to feel brand new?

It starts with a smell. That unmistakable roasted sweetness of malt drifting through Covent Garden’s cobbled lanes. And just ahead, through the mist, the black gates gleam. On Dec. 11, 2025, those gates will swing open, welcoming London into the long-awaited Guinness Open Gate Brewery, a place where tradition and experimentation share a pint.

What Happens When Heritage Gets Curious?

For decades, Guinness has been about consistency, the perfect pour, the same every time. But this new space? It’s all about play.

Inside the 54,000-square-foot Old Brewer’s Yard, brewing takes on a modern edge under Master Brewer Hollie Stephenson. This is where Guinness loosens its tie: think craft IPAs, crisp lagers, and small-batch stouts you’ll never find anywhere else.

Visitors can dive into the “Step Into the Pint” experience, a cinematic journey through Guinness’ history, before heading to the 232 Bar to master that famous two-part pour. (Spoiler: it’s harder than it looks, and infinitely more satisfying when you get it right.)

This isn’t about rebranding. It’s about rediscovering. The thrill of seeing a legend learn a few new tricks.

How Does Guinness Taste When Michelin Stars Get Involved?

You’ll find out at Gilroy’s Loft, where Chef Pip Lacey (formerly of Hicce and Murano) is running the show.

Named after John Gilroy, the creative mind behind those vintage Guinness ads, the rooftop restaurant pairs British coastal flavours with skyline views. Expect freshly shucked oysters and line-caught fish, perfectly paired with the world’s most iconic stout.

Downstairs, The Porter’s Table flips the concept of comfort food into something altogether communal. Menus change with the seasons, ingredients come from just beyond the city, and everything, from aged meats to buttered vegetables, celebrates connection over complication.

And if you prefer things simpler? Chef Calum Franklin’s courtyard pies are waiting outside, flaky, golden, and served with that first sip of Guinness that somehow always tastes like home.

Can a Brewery Become a Cultural Home?

Beyond the bar, The Guinness Vaults will host gigs, pop-ups, and cultural nights beneath the streets. Above, sustainability quietly drives the show, from CO₂ recovery systems to water recycling labs, proving that progress doesn’t need to shout to be heard.

The project will create 250 jobs and is expected to welcome half a million visitors each year, making this not just a new venue, but a living, breathing part of London’s fabric.

Because Good Things Take Time (and Taste Even Better in London)

Guinness could have chosen anywhere for its new home. But Covent Garden, with its blend of heritage, theatre, and energy, feels almost poetic. It’s where the brand’s past meets London’s present.

When those gates open, you’ll find more than great beer. You’ll find a story. One still being written, one best told over a perfectly poured pint.

So, raise your glass. Because yes, good things are coming, and they’re already on tap in Covent Garden.

You’ll find the Guinness Open Gate Brewery nestled within The Yards, Covent Garden. Tour tickets will be released in November. Keep an eye out for the first drop.

A Taste of Art Deco Magic: Pierre Marcolini Arrives in Notting Hill

It’s the kind of London morning that feels like it’s been dusted with icing sugar. Westbourne Grove hums softly, coffee cups clinking, pastel doors catching the light, and then, between the florists and vintage shops, something new appears. A boutique that doesn’t just invite you in, but glows.

On Nov. 21, 2025, Maison Pierre Marcolini opens its latest store in Notting Hill, and it’s not just another chocolate shop. It’s a love letter to craftsmanship, nostalgia, and the quiet thrill of beautiful things done properly.

What Happens When Brussels Meets West London?

Pierre Marcolini isn’t new to the capital. His creations already grace the shelves of Selfridges, Harrods, and Liberty. But Notting Hill feels different, more intimate, somehow. The neighbourhood’s creative rhythm, that blend of vintage romance and modern flair, mirrors his own approach to chocolate: art meeting emotion, precision meeting pleasure.

Marcolini, who was elected the "Best Pastry Chef in the World" in both 1995 and 2020, brings an exceptional level of savoir-faire to this destination.

Pierre Marcolini

He once called Notting Hill “a cultural hub full of creativity,” and it’s easy to see why he was drawn here. The new boutique feels perfectly at home among the pastel façades and artisanal cafés, bringing a touch of Belgian refinement to West London’s bohemian swirl.

How Does Chocolate Become Art?

Inside, the Art Deco Collection takes centre stage, a confectionery gallery of geometric lines and golden shimmer. Imagine advent calendars reimagined as miniature mansions (£54), windows that open not to trinkets but to chocolate jewels. 

Decorative 1930s-inspired boxes include the Christmas Mosaics, which reveal bars arranged in satisfying symmetry, eight or 16 at a time (£23.00 or £39.00). The showstopping Christmas Baubles (£25.00) glint like ornaments that might actually taste better than they look, filled with 16 Hazelnut Dragees.

Each piece tells the same story: discipline, detail, and the belief that beauty belongs in every bite.

What Makes This Collection So Captivating?

The Yule Logs are a masterclass in flavour and form. The award-winning L’Envol Log layers a dark chocolate mousse over hazelnut praliné and crème brûlée, all on a cocoa Joconde biscuit. 

The Coco-Yuzu-Shiso Log is brighter, combining light coconut mousse and yuzu cream with a crunchy black sesame praliné. The Oviédo Log features São Tomé & Príncipe milk chocolate mousse, hazelnut-lime praliné, and Madagascar vanilla crème brûlée.

Negroni Kumo

Then there’s the Kumo, Marcolini’s Japanese-inspired pastry, reborn for London in a Negroni edition that pairs pure Equateur - São Tomé & Príncipe chocolate ganache with a hazelnut dacquoise biscuit sponge.

And for those who prefer to sip rather than slice, the “Nectars Creations” bring chocolate into the realm of the ritual drink. Served hot or cold, in flavours like Speculoos and Piedmont Hazelnut, they blur the line between café culture and couture.

Can Luxury Be Quiet?

The new boutique doesn’t shout for attention. It lingers in the senses: the scent of cocoa, the soft gleam of gold, the rhythm of calm. In a season built around speed, Pierre Marcolini’s world asks us to pause, taste, and remember that luxury isn’t about excess; it’s about intention.

This holiday season, Notting Hill gains a new kind of ritual: the quiet pleasure of stepping off the busy street and into a space where time slows, flavour deepens, and life tastes a little sweeter.

Address: Pierre Marcolini, 97 Westbourne Grove, London, W2, 4UW
The latest collections are also available online.

OMOSS: The Sea Moss Drink Stirring a New Wave of Wellness

When former athlete Marley Finn talks about balance, he’s not referring to just the physical kind. It’s a philosophy that extends to how he eats, moves, and now, how he creates. That idea sits at the heart of OMOSS, the UK’s first ready-to-drink sea moss beverage that’s quietly reshaping how people think about wellness.

Launched in 2025, the brand has already been crowned Best New Organic Drink Product at the Natural & Organic Innovation Awards, but its real success lies in something deeper: a return to nature’s rhythm.

So, can a centuries-old ocean superfood really redefine modern hydration?

A taste of the tide

For generations, sea moss (Chondrus Crispus) has been woven into the cultural fabric of Ireland and the Caribbean. Known as a “strengthening tonic,” it was used to restore energy, aid digestion, and support the immune system. It’s one of the most nutrient-dense plants on the planet, packed with iron, magnesium, zinc, and calcium, yet naturally light in calories and fat.

But for most, it wasn’t the easiest thing to love. Its texture was thick and slippery; its taste, distinctly oceanic. Finn, who discovered its benefits during his athletic career, knew the ingredient had untapped potential. What if the power of sea moss could be bottled: clean, refreshing, and effortless?

Working alongside a team of UK food scientists, he set out to do exactly that. The result was OMOSS: a smooth, functional beverage made with 50% pure organic Irish sea moss extract, sustainably harvested from the wild Atlantic coastline. Each recipe is layered with botanicals that complement both flavour and function, striking a balance between science and simplicity.

• Clean delivers crisp hydration with lime and monk fruit.

• Pomegranate pairs Ashwagandha, Gotu Kola, and Holy Basil for adaptogenic calm.

• Tropical blends mango, Lion’s Mane, and Ginkgo Biloba for cognitive support.

Each 250ml bottle retails at £4.50, free from sugar, preservatives, and artificial flavours, a rare example of wellness that’s both indulgent and honest.

From athlete’s ritual to everyday renewal

Finn’s journey from professional sport to entrepreneurship wasn’t driven by performance metrics but by a desire for reconnection, to his body, his values, and the natural world. He envisioned a drink that supported active living without the noise of marketing jargon or synthetic additives.

Marley Finn, founder of OMOSS

That same philosophy runs through every element of OMOSS. Each flavour encourages a moment of pause; hydration as a form of self-care rather than a means to an end. It’s designed not just for athletes, but for anyone navigating the pace of modern life and seeking something cleaner, calmer, and more conscious.

Turning tides, literally

The OMOSS story doesn’t end with what’s inside the bottle. Its mission extends to the ocean itself. The brand donates 4.4% of profits to Project Zero, supporting marine restoration and coral reef protection across the globe.

This partnership comes to life at The Coral Collective’s “Thirty Six for Coral” exhibition at the Grand-Hôtel du Cap-Ferrat on the French Riviera, a landmark event coinciding with the 2025 UN Ocean Conference. Through this initiative, OMOSS stands as the exclusive non-alcoholic beverage sponsor, bringing together art, activism, and ocean conservation under one purpose: to turn the tide on the climate crisis.

For Finn, it’s proof that wellness can be holistic only when it’s reciprocal, when what restores us also restores the planet.

The quiet future of wellness

In a world obsessed with more (more caffeine, more claims, more clutter), OMOSS represents a quieter revolution. It’s not shouting for attention. It’s creating a ripple. Every sip is an invitation to slow down, to nourish, and to think differently about what “wellness” really means.

Because true vitality, as OMOSS reminds us, doesn’t come from doing more. It comes from doing better. And sometimes, it’s about letting nature do what it’s always done best.

Espress-o Yourself: How to Craft the Perfect Espresso Martini

Now that Autumn is upon us, the nights are drawing in earlier, and the temperatures have plummeted – which means that it’s the perfect time of year to start enjoying a warming cocktail. And what better way to kick things off than with every caffeine lover’s favourite: the Espresso Martini!

This delicious combination of espresso, coffee liqueur, and vodka (though, ironically, not a drop of vermouth despite the name) has been surging in popularity in recent years. The drink, sometimes cheekily dubbed as the “Adult Vodka Red Bull,” has existed since the 1980s but struggled to develop a popular following at the time.

Bartenders tend to have a love-hate relationship with it owing to the time required to make it and the fact that they’re shaking up a liquid that has a habit of badly staining clothes. In recent years, though, the Espresso Martini has enjoyed an explosion in popularity that’s made it a modern classic on any good cocktail menu.

The first record of the Espresso Martini comes from none other than late London Bartender, Dick Bradsell, widely considered the cocktail king of London’s vibrant Soho district. According to Bradsell, he invented the drink at Fred’s Club, a private member’s club owned by Fred Taylor.

In an interview, he recalled “a young model who’s now famous came in and said, ‘Can you make me a drink that will wake me up, then f**k me up?’.” This being the days before energy drinks, Bradsell decided to brew a shot of espresso and mix it with spirits – and so the Espresso Martini was born!

As mentioned, the Espresso Martini is something of a misnomer, as the drink does not contain some of the spirits used in a traditional martini. Bradsell’s original recipe is on the sweeter side, using vodka, sugar syrup, coffee liqueur, and a freshly brewed shot of espresso, shaken with ice and strained into a martini glass. Difford’s Guide calls for a slightly more balanced recipe using the following ingredients:

45ml vodka
30ml espresso (freshly brewed)
20ml coffee liqueur
Two drops of Difford’s saline solution
Three coffee beans and an optional twist of lemon zest (for garnish)

How Do You Make an Espresso Martini?

The perfect espresso martini should naturally start with the perfect shot of espresso. Capsule machines are fine, but to really make a difference, this cocktail demands freshly ground coffee beans, between 16-19 grams in a stovetop moka pot (a personal preference) or a manual espresso machine.

If you’re able to control the temperature, aim to brew at around 90 degrees celsius and use filtered water if possible. Once brewed, let the espresso cool before shaking.

Is that sweet?

Difford’s Guide’s recipe calls for a couple of drops of saline solution or a pinch of salt, which actually slightly enhances the sweetness and reduces the coffee’s bitterness. If, however, you prefer things on the sweeter side, you can always go back to Bradsell’s original recipe and substitute the saline for a little sugar syrup instead.

How Do You Make the Espresso Martini’s Signature Foam?

Let’s face it, the iconic part of an Espresso Martini is the velvety layer of foam at the top. To achieve this, first fill a cocktail shaker with ice, add the vodka, espresso, and coffee liqueur, then screw the top of the shaker on securely and shake hard! This is the best way to aerate the mix, which will allow the coffee’s natural oils to combine with the air bubbles, resulting in the Espresso Martini’s signature foam.

According to Difford’s Guide, a thin slice of lemon is all it takes to add extra complexity to the Espresso Martini. To express the citrus properly, twist it across the layer of foam on top before discarding. Finally, add three lucky coffee beans to the top, traditionally in a petal formation, but feel free to add your own personal flourish.

Top Tip: Pre-chill your martini glass by placing it in the freezer for around fifteen minutes before pouring – it makes all the difference.

What Are the Best Espresso Martini Variations?

The Espresso Martini has a few excellent variations, some more obvious than others. The Flat White Martini substitutes the coffee liqueur with Irish cream for extra richness. The Flying Frenchman substitutes the vodka with absinthe (not for the faint-hearted!).

Then we start to get wild, with the Tiramisu Espresso Martini with vanilla vodka and mascarpone cream for a dessert with a kick. Or even the Carrot Cake Espresso Martini, made with homemade carrot cake syrup and horchata for a rich drink with notes of spice, topped off with a cream cheese rim.

However you shake it, the Espresso Martini is proof that a little caffeine and a lot of spirit make for one perfect autumn evening.

To see more from Liam, including the story behind Purple Rain and how to craft the perfect whisky sour, click here!

How Nashi Turned Korean Pear Rituals Into a Pre-Drink Wellness Habit

There’s a peculiar kind of survival story that trails every late-night anecdote: the desperate breakfast, the slow, apologetic inbox replies the next day. Two sisters noticed the pattern and did something quietly radical: They brought an old Korean pre-drink into the present. 

Nashi Pear Juice is the outcome, a 100% natural wellness drink, nothing added, nothing synthetic, made entirely from premium Korean pears. Served in a recyclable 250ml can, it’s designed to be consumed before you drink alcohol, so the benefits actually kick in.

What’s the science behind a pear and a better morning?

Korean pears have a history of being used to ease the body’s response to alcohol. Researchers have since mapped some of the science: certain compounds in the fruit help the body process alcohol’s by-products more efficiently, which can mean reduced inflammation, lighter headaches, and cleaner mornings. 

The timing matters: drink the pear juice before alcohol, and you’re using the fruit as a proactive ritual, not a reactive cure.

Why did two sisters turn this into Nashi?

Nashi began as a practical experiment between siblings who refused to accept a trade-off between nights out and next-day performance. 

Taya and Lucy

One sister brought the pre-drink habit home from Australia; after trying it, the other noticed a sharper morning and better recovery. They scaled a simple idea into a product because they saw an overlooked evidence base and wanted a clean, convenient option: one can, the right dose, recyclable packaging.

Is it more convenient than the usual sachets and pills?

Yes. Many market options demand multiple sachets or a mash of supplements; Nashi offers a single 250ml can that gives you the right amount in one go. It’s packaged to be easy and repeatable, part of a pre-drinking ritual rather than a scramble for a cure. The brand’s ethos is concise and practical: “drink smarter, not more.”

Should you treat it like medicine or like A ritual?

Treat it like a ritual. Pouring a can before your first drink is not a magic shield, but it’s a small behavioural change that tilts odds in your favour. It moves the practice of “preparing” for a night out from guesswork to intention. 

For people who juggle late evenings with early commitments (athletes, professionals, parents), this is less about fear of fun and more about optimism. You can have both.

How do you buy it, and does it cost much?

Nashi launched with direct-to-consumer sales and selective retail partners. There’s a Subscribe & Save option offering 20% off for regular buyers, next-day delivery for those last-minute plans, and clear one-time prices: six cans for £19.99, 12 cans for £36.99, or 24 cans for £69.99. It’s positioned for people who want reliable mornings as much as reliable nights.

Nashi reframes the pre-drink as an act of self-care rather than a compromise: not a promise of perfection, but a better bet for the morning after. Try the ritual once, and your morning might just change its mind about you.