Thank you, evolution, for making me good at Super Hexagon

A paean to pattern recognition and twitch gaming.

Our inherent ability for pattern recognition gets a bad rap these days. It makes us see faces where there are none, think we've cracked the secret to winning the lottery, and lose at games of poker. When it helps us, it's usually perceived as obvious. "Well of course that 'danger: meltdown imminent' warning light stands out; it's the only one that's turned on!"

The subtler moments when pattern recognition helps are rare these days. We don't frequently worry anymore that a patch of long grass rustling in a different way to the rest of the savannah might be hiding a lion. And, well, I don't drive. So that benefit goes out the window.

But, joy! Finally a use for my innate ability to unconsciously recognise repetition and adjust my expectations accordingly: it makes Super Hexagon really fun.

Super Hexagon is a minimalist game for iOS, Android and PC/Mac which involves moving a small triangle around a hexagon, avoiding the beams of light coming towards it. It is, as with so many of the best mobile games, as simple as it is addictive. It is also nearly impossible.

High scores are measured in seconds. My highest on the most difficult level I've unlocked — the fifth of six — is just over seven seconds. Watch a video of the game, which cycles from the easiest to hardest level and, if you've never played it before, everything will appear to move faster than anyone could possibly respond to:

But here's the thing: the game is based on patterns. Each playthrough is different — there's no rote memorisation of waves of motion, like there are in many "twitch" games — but gradually you will learn that certain effects are linked. You will learn this subconsciously, because the game is far too fast-paced for your conscious brain to have much to do with anything, and the result will be time slowing down. What seemed impossibly fast when you first saw it appears to move at a sluggish pace, and you'll find yourself screaming at the tiny triangle — which once moved with so twitchy a response that you would overshoot targets — to get a move on.

It's my own very mild superpower. I might not save me from being eaten alive, but it nudges my high score up by a couple of seconds.

Deep in the savannah, a hexagon stalks its prey. Photograph: Getty Images

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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There are only two rules for an evening drink: it must be bitter, and it must be cold

A Negroni is the aperitif of choice in bars everywhere from London to Palermo - and no wonder.

The aperitif has the odd distinction of being the only alcohol that can always rely on a sober audience: it is the opener, the stimulant, a spur to the appetite for good food and good conversation. This preparatory beverage is considered the height of sophistication, and certainly nobody labouring in field or factory ever required a pep to their evening appetite. Still, to take a drink before one starts drinking is hardly clever behaviour. So why do it?

One reason is surely the wish to separate the working day from the evening’s leisure, an increasingly pressing matter as we lose the ability to switch off. This may change the nature of the aperitif, which was generally supposed to be light, in alcohol and character. Once, one was expected to quaff a pre-dinner drink and go in to dine with faculties and taste buds intact; now, it might be more important for those who want an uninterrupted meal to get preprandially plastered. That way, your colleagues may contact you but they won’t get much sense out of you, and pretty soon they’ll give up and bother someone else.

The nicest thing about the aperitif, and the most dangerous, is that it doesn’t follow rules. It’s meant to be low in alcohol, but nobody ever accused a gin and tonic or a Negroni (Campari, gin and vermouth in equal portions) of that failing; and sherry, which is a fabulous aperitif (not least because you can keep drinking it until the meal or the bottle ends), has more degrees of alcohol than most wines. An aperitif should not be heavily perfumed or flavoured, for fear of spoiling your palate, yet some people love pastis, the French aniseed drink that goes cloudy in water, and that you can practically smell across the Channel. They say the scent actually enhances appetite.

Really only two rules apply. An aperitif should be bitter – or, at any rate, it shouldn’t be sweet, whatever the fans of red vermouth may tell you. And it must be cold. Warm drinks such as Cognac and port are for after dinner. Not for nothing did Édith Piaf warble, in “Mon apéro”, about drowning her amorous disappointments in aperitifs: fail to cool your passions before sharing a table, and you belong with the barbarians.

On the other hand, conversing with your nearest over a small snack and an appropriate beverage, beyond the office and before the courtesies and complications of the dinner table, is the essence of cultured behaviour. If, as is sometimes thought, civilisation has a pinnacle, surely it has a chilled apéro carefully balanced on top.

The received wisdom is that the French and Italians, with their apéritifs and aperitivos, are the experts in these kinds of drinks. Certainly the latter are partial to their Aperol spritzes, and the former to such horrid, wine-based tipples as Lillet and Dubonnet. But the English are good at gin and the Americans invented the Martini. As for Spain, tapas were originally snacks atop a covering that kept the flies out of one’s pre-dinner drink: tapa means lid.

Everywhere, it seems, as evening approaches, people crave a drink that in turn will make them salivate: bitterness, the experts tell us, prepares the mouth to welcome food. The word “bitter” may come from “bite”, in which case the aperitif’s place before dinner is assured.

I like to think that a good one enables the drinker to drown all sour feelings, and go in to dinner cleansed and purified. Fanciful, perhaps. But what better lure to fancy than a beverage that exists only to bring on the evening’s pleasures?

Nina Caplan is the Louis Roederer Pio Cesare Food and Wine Writer of the Year

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 22 September 2016 issue of the New Statesman, The New Times