Thread by @DavidWondrich

Huh. Well, we’re back—Lo-Fi Lush Hour No. 77: Calci di Rigore, Round 2. Like everyone, I was hoping it wouldn’t come to this, but hey, if nerves are stripped and short-circuiting, could be worse, what what? So there’s that.

In keeping with this evening’s theme of traumatized optimism, Today’s Toast is a lovely, soft and pleasant one—a fuzzy kitten of a drink: Harry Johnson’s Blackthorn, from 1900 or a little before. But let’s see to those hands, though.

So. Irish whiskey. Powers’—even in it ugly-ass new bottle—is my go-to. If you ain’t got, any other Irish, or even a light blended Scotch or—what the hell—Crown Royal will work.

The accouterments: blanc vermouth, absinthe in the dasher, and aromatic bitters. If all you have is dry vermouth, that’s fine: it’s probably what HJ used anyway, although I prefer the lightly sweet blanc.

The batterie du bar. Whatever you like to stir drinks with, use that.

So. Ounce and a half of the Irish.

Aaaand an ounce and a half of the vermouth. For a butcher drink, of course, you can always do two ounces Irish and one vermouth.

A dash of the absinthe—just the one, mind you!

And a couple of dashes of the bitters—“Bogart’s,” Fee’s Aromatic, and Abbott’s all work.

Ice. Crack the cubes, as one must, and fill the glass.

Stir. With anticipation, mind you.

And strain.

Hit it with your lemon twist...

...and there stands the glass. G’ahead—you’ve earned it. We all have—and how!

I may be back tomorrow, although I really, really hope that won’t be necessary. Cheers!