How Did We Do It?

May 27th, 2012 § 0 comments

That’s a question HG often puts to himself. HG is referring to drinking habits in the 50s and for most of the 60s. In those halcyon days, HG lunched daily in Manhattan restaurants with journalists, pals or HG’s public relations clients. Typical lunch at the Blue Ribbon, very good German restaurant on W. 45th (convenient for journalists from Times, Herald-Tribune, Newsweek and Business Week): Two dry martinis with Rollmops Appetizer (Bismarck herring rolled around a dill pickle); steak tartare or bratwurst or Kassler Rippchen (smoked pork chop) washed down with two large, dark beers. Cognac and a cup of black coffee to finish. At Russian Tea Room, HG drank chilled vodka throughout a lunch of Eggplant Oriental, Borscht with Pirozhki (flaky meat pastries) or Siberian Pelmeni (tiny Russian ravioli in a rich chicken consomme infused with generous quantities of chopped dill, sour cream and strong mustard). Wine, of course, accompanied the food at Sardi’s, Four Seasons, Gino’s. Patsy’s, Charles, Christ Cella, etc. But, two martinis always jump started the lunch. After lunch, an energetic HG was back at work. Focused. Productive. HG was not alone. Men (and women) drank cocktails at lunch — Martinis, Manhattans or Whiskey Sours. How could we function with so much lunchtime booze? We did. And, it was fun.

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