Tuesday, December 18, 2012
A Toast to the End of Time, Pt. 1: A Nod to a Classic
It suddenly occurred to me that I was running out of time…and not just to get gifts for friends and family, not to get the tree decorated, the mantel hung with garlands or dotted with candles ready to light.
No, I was running out of time itself.
Mesoamerican Long Count Calendar (left). To make a loooong story short, their calendar is purported to run out on Dec. 21, 2012. Which means, as you might imagine, that some wackos have been running around with their hair on fire proclaiming that the world is going to end on that date.
So, on the very very off-chance they're right, I want to be prepared. And because the first thing that comes to my mind when I think of what I want to be doing when we all go poof is toasting it with the appropriate libation, I've asked a few of Portland's premier bartenders what their personal choices might be for that purpose.
First up is Brandon Wise, current president of the Oregon Bartenders Guild as well as the self-described "presiding barman" at the newly opened (and widely raved) Imperial and Penny Diner. Wise, a classic guy if ever there was one, chose a classic cocktail called the Last Word as his pick to salute our plunge into eternity.
According to Wikipedia, the Last Word is "a gin-based Prohibition-era cocktail originally developed at the Detroit Athletic Club." It goes on to say that the drink has enjoyed a new burst of popularity thanks to another classic barman, Murray Stenson of Seattle's Zig Zag Café.
If that sounds like a drink you'd like to be draining as the universe come to a screeching halt, here's a recipe to take you out in style.
From "The Essential Bartenders Guide" by Robert Hess.
1/2 oz. gin
1/2 oz. fresh-squeezed lime juice
1/2 oz. green Chartreuse
1/2 oz. maraschino liqueur
Shake with ice and strain into a cocktail glass.
Read the other posts in this series: Tiki On! and Shenaut-be-wan Speaks.
Top illustration: Doonesbury by Garry Trudeau (the best).