Week 9, day 2: Lo-Fi Lush Hour no. 56. That’s the most days since I’ve seen the inside of a bar no shit since 10th grade. I assume yinz’r findin’ this as teejous as I am, which on the scale of teejous keeps knockin’ the right hand pin. But it’s still time an’ I’m still drinking. 
Today’s Toast is from Jim Grey, Head bartender st NYC’s tony Fifth-Avenue Hotel from the 1880s until it closed in 1908. He called it an Old-Fashioned Whiskey Cocktail; others called it a Toddy. But he was the man, and they weren’t. It’s simple as breathing if your hands are clean
You need whiskey. Jim used “Fifth Avenue Special,” from the hotel’s richly-stocked cellars. Bourbon or rye, use something nice (that Cellar Blend is full of old whiskeys).
The other stuff. “For heaven’s sake no bitters,” as Jim insisted.
His fellow mixologists bristled when the New York Sun published that, but he was Jim Motherfucking Grey, who mixed drinks for presidents, back when they drank, and he was a punk before they was a punk.
His fellow mixologists bristled when the New York Sun published that, but he was Jim Motherfucking Grey, who mixed drinks for presidents, back when they drank, and he was a punk before they was a punk.
The tools. Nothing too complicated. The glass should fit into the tin, shaker-style.
So. Put the sugar—Jim insisted on cubes, but you can use a heaping barspoon of loose sugar—and splash a little water on it.
Now muddle. You want the sugar dissolved, but don’t fret if there are a few grains at the bottom.
“Two fingers” of whiskey. This is where thick, stubby fingers come in handy. I went with the Cellar Blend. Use a fine bourbon if you’ve got one. Not too strong, though—over 53% or so, and it’s gonna bite.
Grey specified “a small cube” of ice. I think you can stretch to two medium ones without betraying the essence of his drink.
Now clap the shaker tin over the glass and flip it over. You or I might stir such a drink, but Col. Grey insisted that it be shaken. His fellow mixologists thought that was eccentric, but again, they weren’t him.
Shake it hard.
Put the glass back on the bar and remove the tin.
Grate “just a sprinkle” of nutmeg on top.
And there stands the glass. This drink is elemental. It ain’t fancy, but if you’ve got good, thick whiskey it’s kind of addicting—sessionable, for sure. There’s nothing in it to get sick of, unlike this shit.
Today’s Toast is brought to you by Levy’s Kumfort Shoe House. “To Hell with Mixology—Shoeology!”
