Shaken and Stirred

It's been brought to my attention that I published a book on cocktails, "Shaken and Stirred" (HarperCollins; 2004), which is a collection of columns, on the new golden age of cocktail culture, for the Sunday Styles section of the New York Times. I stopped drinking professionally when the cement seemed set on the trend - who wants to try leaving their historical mark on a dry sidewalk? The Times apparently. And then - the Pink Slip would be an excellent idea for a cocktail. I call on the bartenders of New York to expedite the idea. Audrey Saunders, Jason and Dushan, Dale DeGroff in particular. Maybe you'll see it here one day soon.

I drank vodka gimlets in the day. These days I drink dirty martinis. Life's gotten a little dirtier, and a little less sweet, all around.

For one drink, and another: six ounces gin, 2 TB white French vermouth, one TB olive brine. I like olives stuffed with jalapeno pepper. Shake it or stir it: frankly, I don't give a damn. And then, as the Times says, serve.

I brought to my own attention, with a slow backward flip through "Raising the Bar" by Nick Mautone, the fact that FDR drank dirty martinis. He popularized them, if Mr. Mautone is to be believed. He served one to Stalin?

















The New Deal? The Raw Deal? The Real Deal?

Which, iced drink in hand, brings me to my point. The Great American Depression served one excellent purpose: it ended Prohibition.

Where would we be as a nation without our great great gift for mistakes?

Thank you for listening, ma'am. And cheers.