Thirteen years ago, old-school copy editor John McIntyre had what I called “a delightful hard-boiled detective story celebrating National Grammar Day”; now he’s got a follow-up, Grammar Noir: The Old Editor grilled, which begins:
I was at the bar sipping an afternoon boulevardier when some rando came in and asked, “Are you the Old Editor?” When I owned the soft impeachment, he handed me a piece of paper and said, “You have been served.”
The paper was a summons to testify before the House Subcommittee on Governmental Travesties, chaired by one Representative Browbeat, with regard to challenges to my book, Bad Advice: The Most Unreliable Counsel Available on Grammar, Usage, and Writing.
My attorneys at Dewey, Cheatam & Howe assured me that there was no option but to appear, so I selected a dark suit, a somber bow tie, and a humble demeanor, taking my seat in the chamber.
The Old Editor acquits himself nobly, and I learned a new cocktail name (“The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari”). Thanks, John!
… acquits himself nobly …
… whiskey, sweet vermouth, and Campari …
I think not!
At the hearing, not the bar! It’s true that’s an appalling way to treat whisky.
In my younger years when I was of more rigid opinions I deprecated even such a classic American beverage as the Manhattan on the ground that whisky that tasted better when mixed with vermouth was whiskey you shouldn’t be drinking in the first place. But I have come with age to appreciate that there are in fact often synergistic gains to be had in mixing various potations together, although of course there is an art to ingredient selection*, appropriate ratios and preparation techniques, etc.. The Boulevardier has had a recent-ish renaissance of sorts probably riding on the coattails of the Negroni boom, since it is nothing but a Negroni with the gin swapped out for whiskey.
*E.g., the whiskey should not be too expensive, but the vermouth should not be too cheap, or from a bottle that’s been open too long.
Not whisky but whiskey. Bourbon or rye. The Campari balances the sweetness of what otherwise would be a Manhattan
Separately, those of you who have virtuously avoided close contact with the U.S. Congress in its inside-the-Beltway native habitat may not pick up that “the Old Editor Grilled” sounds strikingly similar to the well-known Washington, D.C. eating and drinking establishment the https://en.wikipedia.org/wiki/Old_Ebbitt_Grill. Maybe it’s unintentional, but I suspect the fame of the establishment had long ago spread out at least as far geographically as the newsroom of the Baltimore Sun only 40 or so miles away.
Which reminds me, I’ve just finished season 3 of The Wire (see this post), and the Sun is starting to feature in the story (I gather it takes a main role in a later season).
I don’t think “a summons to testify before the House Subcommittee on Governmental Travesties, chaired by one Representative Browbeat” is unintentional at all…
My attorneys at Dewey, Cheatam & Howe
Sue, Grabbitt and Runne
i’m quite fond of a boulevardier, myself, especially with a nice (but as JWB says, not too excellent) rye. this is the fault of a friend who bartends at Barbès, in brooklyn (which i enthusiastically recommend for music as well as cocktails). i suspect that, vermouth-wise, his are perfect, or possibly even entirely dry.