It took me long enough, but I finally figured out that social media, particularly Twitter, has become what the Krell overlooked in Forbidden Planet (1956): the monsters from the id. Subconscious desires given raging, destructive form, with the occasional Simpsons reference. Arguably, that has always been the case, but as Twitter continues to spiral down the feeling has only intensified.
Given that, I thought a format change might spur me to post here more consistently. Let’s see if it sticks.
What I’m Watching
What I’m Reading
A Death in Tokyo, by Keigo Higashino (2022). A Higashino novel was on my best-of-2022 list, and his latest, published in December, may well appear on this year’s roster. Of course, there’s a murder—a businessman dies of a brutal stab wound on a bridge miles from his regular haunts—that serves as a vehicle for Higashino to explore aspects of Japanese culture. Here, it’s the fascinating, time-honored practice of worshipping at various shrines that provides essential clues. As usual, Higashino channels intense emotion with an exquisitely calibrated touch; Newcomer (2018), the previous entry in his Detective Kaga series in which Kaga unravels multiple neighborhood mysteries while investigating a woman’s death, has stayed with me as an example of his command of structure and his masterly control.
What I’m Drinking
Neal Bodenheimer’s Old Hickory. If Rosemarie and I were on a game show and one of us was asked, “What’s something that’s always in your refrigerator?” the other would say, “Vermouth.” I’ve always got a few bottles open, and one that has belatedly joined the ranks is blanc vermouth. This variation, walking the tightrope between its dry and sweet brethren—more floral than the former, robust enough to smooth out edges like the latter—has become my new favorite cocktail ingredient to play with. But it’s no mere featured player, as its star turn in this lower ABV charmer demonstrates. Note the different approach to mixing.
1 ½ oz. blanc vermouth
1 ½ oz. sweet vermouth
2 dashes Peychaud’s bitters
1 dash orange bitters
Combine ingredients in a mixing glass without ice. Stir. Pour into a rocks glass over a single large ice cube. Express the oils in a lemon peel, then use it as a garnish if you so choose.