
Maybe it's the recession or the holiday season, but whatever the reason, even the most venerable institutions seem to have drinking on the brain lately. Both The New York Times and The New Yorker have recently devoted space online to the honorable art of imbibinga move we heartily endorse. But Proof, the Times' spirits blog, and Lit Spirits, a new recurring feature on The New Yorker's books blog, aren't exactly festive.
Proof solicits contributions from a panel of mostly sober writers (including Susan "buzzkill" Cheever), and the results are, well, dispiriting. From suggesting celebrating prohibition's repeal "with a glass of some alcohol-free fluid" to tsk-tsking at "drunkenfreude," the blog reads like the minutes of some particularly unfun A.A. meeting. Even yesterday's post on buybacks includes some finger-wagging.
If all that dry hand-wringing leaves you hankering for a drink, The New Yorker, at least, can help. Lit Spirits asks master mixologist Michael Cecconi (who created the Red and the Black cocktail we enjoyed this summer) to create drinks inspired by literary heroes. But of all the tippling characters of the canon he could have chosen, the first selection is Winnie the Pooh, whose usual fare of honey is dosed with red wine and tequila to create a "Honeysuckle Rouge." Not that it doesn't sound tasty, but we wonder about the ethics of spiking Pooh Bear's punch. After all, Christopher Robin, the elder statesman of the Hundred Acre Forest, was turning six last we checked in on him.
MATTHEW SCHNEIER