That’s a good thing, because this week’s drink could definitely use a little love. I stumbled over it at the massive bevatorium assembled by David Wondrich for Esquire and was immediately grabbed by the drink’s eggy simplicity. I was also struck by the immense terseness of the usually voluble Wondrich’s eight-word take: “A wet martini with a head; see the Hearst.”

What could a drink do to be both worthy of inclusion, yet apparently unworthy of sufficient verbiage — or even a reasonably accurate graphic? Was both Wondrich and the Esquire art department tired and on deadline? Was he forced to grudgingly submit to pressure to include this drink from the vast and shadowy gin-sweet vermouth-and-egg-white-industrial-complex?

Finally, why was every other cocktail I could find on line called “White Elephant” a completely different concoction that usually involved ingredients like coconut milk, white creme de cacao, heavy cream, white rum, and other things that are very, very white and nothing but white? This drink, as my brilliant photographic work reveals, is not precisely white, as elephants go. What gives? Who knows, but clearly the first thing to do is try the damn drink.

The White Elephant a la Wondrich

2 ounces gin
1 ounce sweet vermouth
1 egg white
1 cherry (garnish)

The drill is basically the same as for every cocktail involving egg whites or eggs. Combine the gin, vermouth, and egg white in a cocktail shaker, but with no ice. Shake well to emulsify the egg, then add ice and really shake well. Strain into a chilled cocktail glass or reasonable facsimile. Add a cherry for a bit of extra sweetness and color, and toast the pachyderm of your choice.

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I have to say that while I thoroughly enjoy this drink and find it nicely refreshing yet neither too sweet nor too anything else, I can see what it maybe hasn’t taken off and has become, yes, a white elephant of a mixed drink. It’s not really sweet enough for the sweets lovers, nor is it boozy, complex, bitter, or tart enough for many a cocktail snob. It’s nevertheless got plenty of booze in it, and the combination of egg white, liquid, and ice guarantees it all goes down in the most delightful way. A wet martini not only with a head, but with a wonderfully comfy ova cushion.

I did try messing around a bit with ingredients and proportions. Lowering the amount of gin by half an ounce didn’t really hurt the drink, but the increase in sweetness turned out to be minimal. The results using both of my two fall back sweet vermouths, Noilly-Pratt and Carpano Antica, were just fine, though this time I leaned ever so slightly towards the lighter touch of Noilly-Pratt. Still, the only really wrong move I made was adding bitters. So often, bitters can really save a drink; sometimes, however, it’s just the reverse.

So, why is the White Elephant so benighted that even a chatty cocktail historian has almost nothing to say about it? I think it’s the name. Not only is it unflattering, it’s inaccurate. This elephant is not white. It’s another color entirely.

While the movies once celebrated cigarette smoking as well, modern day Hollywood Boulevard makes it tricky for smokers to indulge in their passion, give or take some hookah bars and a medical marijuana “clinic.” Booze, however can be obtained with great ease. All you need is plenty of ready cash to afford the inflated prices or a clean credit card or two and you can have your fill of cocktails.

And that’s exactly what I did between classic, near classic, and merely really interesting movies the weekend of the 2013 TCM Fest. What follows is a (relatively) brief journal of the drinks I found going up and down the boulevard we call Hollywood the final weekend of April.

Now, I should add that this listing is my no means exhaustive and is, with one exception, limited to cocktails one can purchase on Hollywood Boulevard proper, no side streets allowed. They can all be obtained within a fairly easy walk of Sid Grauman’s old Chinese and Egyptian Theaters and the legendary Hollywood Roosevelt Hotel, the heart of Hollywood and the home base of the TCM Fest.

And so we begin our journey across the street from the Egyptian at what is still Los Angeles’s most famous bar.

1. Musso and Frank Grill — The Martini and the Sidecar

Musso and Frank is Hollywood’s oldest restaurant and perhaps still its most famous. It’s been featured in countless movies, including 1994′s “Ed Wood,” and real deal A-listers can still sometimes be seen here. I actually spotted double Oscar winner Christoph Waltz hanging out at a booth just a few nights after the festival wrapped.

The Musso and Frank martini is easily the iconic cocktail in Los Angeles and it certainly appears that the restaurant’s most iconic bartender is Manny Aguirre, pictured above poring his signature cocktail. Born in Ecuador but coming across like Austrian-born Hollywood great Billy Wilder, Aguirre manages to be both friendly and grumpily dismissive, and he’ll be a bit friendlier and a bit less grumpy if you happen to be an attractive lady of any age. Formerly of the long defunct Scandia, a restaurant considered to be L.A.’s finest in its day, Aguirre is a true magician behind the bar.

Aguirre’s very dry martini is made to classic cocktail specification and is — James Bond and Nick Charles be damned — stirred, not shaken. It features Gilbey’s Gin and just the tinest splash of Noilly Pratt dry vermouth. It’s as smooth as silk and as crisp as celery straight from the fridge. The martini is, however, not actually his absolute favorite — and he’s right.

Manny Aguirre’s Sidecar is nothing short of a mixological miracle. Sweet, refreshing, and just tart enough to be respectable, and with a beautiful foamy top that comes out of nowhere and nothing (secret egg whites?), the shocking part is that Aguirre uses ingredients that are far from super-premium. Using standard call brands Christian Brothers Brandy, DeKuyper Triple Sec with his lemon juice, he made what ranks as one the two or three best cocktails I’ve had so far — it certainly beats my own attempts at the drink back in 2011.

A cocktail marvel. No fancy Cognac or Cointreau needed, and I have absolutely no idea how he managed it. All this, and Aguirre actually wasn’t happy with the sugar rimming, performed by a junior (under 70 years old) bartender which he found excessive, but I found to be sheer perfection.

2. The Library Bar — Last Tango in Modena

While the Hollywood Roosevelt only plays host to the TCM Fest four days a year, it’s one of L.A. best places to buy a drink at some four or five separate bars 365 days a year — though you’d better not mind paying through the nose. At a bracing $17.00 per drink, the Library Bar only charges a buck more for its offerings than the larger Public Kitchen and its cocktails are not only among the town’s most critically respected, they’re tailor made for the individual. Just tell its friendly but camera shy bartenders your preferences in booze, and they’ll come up with something really special, just for you.

It’s sort of my job to be able to appreciate most kinds of booze, so I gave my mixologist the freedom to create anything — except that I told her I’d be happier if there were somehow a cinematic connection. The result was this delightful concoction which is no smear upon the name of Bernardo Bertolucci’s “Last Tango in Paris.”

“Last Tango in Modena,” features Hendrick’s Gin, a St. Germain infused whipped eggwhite topping, and a 25 year old aged balsamic vinegar, all cooled by a single giant ice cube. The vinegar comes from where I hear all the really good balsamics are made, Modena, Italy. It really was delicious and the big ice cube means that it only gets better as you linger over it — but I didn’t have time for that.

3. Loteria Grill — The Jalapeño Margarita

A truly smashing high-end Mexican eatery that began as a counter at the Original Farmer’s Market a bit south and west of the boulevard of dreams, this rapidly growing chain appears to be hanging on to its quality despite it’s rapid cross town expansion. Certainly, I’ve had nothing but solid-to-fantastic experiences at its Hollywood Blvd. location near Musso’s and across from the Egyptian Theater. Moreover, it’s jalapeño margarita is a  modern day classic worthy of such TCM friendly Mexican-American Hollywood greats as Anthony Quinn (“Zorba the Greek,” “Lawrence of Arabia”), Katy Jurado (“High Noon”) and, “Khan!!!!!” himself, Ricardo Montalban.

I really, really love this drink but I’m not sure the ingredients that we’ve been able to dig up tell the whole story. Aside from some pretty high quality tequila, this drink is said to contain triple sec, orange juice, jalapeño juice, and a bit of Grand Marnier. The rim is dipped in what appears to be a mixture of chili powder and the usual salt.  Sold at a fairly reasonable price, especially during happy hour, this drink is one of the finest you’ll find in Los Angeles. It’s a must.

This week’s drink comes to us via the good folks at Four Roses bourbon as well as the manufacturers of Fernet Brancamenta, the lesser known mintier, sweeter cousin of the world’s most hairy chested herbal cult liqueur, Fernet Branca.

There are times when I wonder why I get so much free stuff, as I’m actually pretty honest about how I feel about things in my own polite way. If I seem fairly positive for the most part, it’s probably that most widely marketed premium products taste pretty good, I suppose. Also, if I’m likely to really dislike something I tend to ignore the pitches. At the same time, something that doesn’t wow me on its own might working amazingly well in a cocktail and sometimes, it’s kind of the reverse.

This weeks’s products, however are definitely, right on the money. I’m still trying to figure out what else can be done with the Branca Menta, but I can tell by tasting it that it has great possibilities. The folks in Argentina love it with Coke, I’m told. And Four Roses Yellow Label is just a very good, basic bourbon. Ain’t nothing wrong with that. This week’s cocktail is also pretty good, despite not having any bitters, and it might have been a complete revelation if only I was able to master the art of cracking ice.

Part of the problem is that I tend to make these drinks relatively late at night. It turns out that it takes more to properly crack ice than to simply wrap some ice up in a towel and give in a solid tap. Apparently, you’ve got to whack it with all of your might. Well, I was too afraid of A. Waking somebody up and B. Destroying kitchen linoleum with my little meat tenderizing hammer to give my ice the throttling it needs and deserves. The result was perhaps not as ice cold as it should been. One of these days I’m going to have a julep that’s practically a bourbon Slurpee, and I’m going to love it.

Still, we make do.

The Brancamenta Giulebbe di Menta

2-3 ounces Four Roses Yellow Label Bourbon
2 teaspoons of sugar
12 fresh mint leaves
1 teaspoon Fernet Branca Menta
Perrier or other soda water/club soda
Mint sprigs and orange slice (garnish)

Place sugar, mint leaves, and maybe a splace or two of your Perrier or other soda in the bottom of a chilled, tallish glass — Tom Collins or what not — or one of those metal julep cups if you’ve got one.  (I don’t.) Lightly muddle the mint and the sugar. You don’t want to muddle the mint too hard or it might get a tad bitter. You also might have better luck working with the sugar if you use superfine sugar, like I do. (Simple syrup might well work just as well here.)

Add lots of ice — as cracked as you can make it — as well as your bourbon, adjusting a bit for taste between 2 and 3 ounces, and a teaspoon/bar spoon of Brancamenta. Add just a little bit more soda, too. Stir well and throw in some additional mint leaves and a orange slice for a garnish if you like. I think the orange slice helps a bit with the taste.

Once your drink is ready, if you can think of something that’s Italian or Argentinian  and also Kentuckian (for the bourbon), toast it by all means. Make sure it’s good and cold, and drink up.

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This is where I usually comment about different brands and what not, but there’s only one Brancamenta  that I know of. I can’t stop you from trying different bourbon brands with this. It’s a free country and all that. Still, the relative lightness of Four Roses, which is the rare premium bourbon that’s only 80 proof, works well here.

We’ve put together some product suggestions below, but you’ll see many of them involve the kitchen, which is great for a woman who enjoys preparing food but obviously isn’t so good for a woman who sees it as a chore.

There are tons of Mother’s Day gift guides out there along with this one, so browse several of them and you’ll hit on an idea that works for you.

T-Fal ActiFry

Now that healthy living has become a bigger priority in most households, it’s nice to see products like the T-Fal ActiFry come along that allow you to enjoy foods like French fries and wings without feeling guilty about it. The ActiFry can cook vegetables, meat, poultry, seafood and dessert using a patented heat pulsing action that evenly cooks the food at a constant 338˚ F while an aluminum paddle stirs the food. Most dishes require little to no oil, with one of the biggest selling points being that you can make crispy and delicious homemade fries with only a teaspoon of oil. Though the removable non-stick pan isn’t big enough for creating large family meals, it’s still great for cooking up quick snacks or dinner for two. The ActiFry is a beast of a machine that takes up a ton of counter space, but it feels every bit as durable. It also dissembles fairly easily and is dishwasher safe, making cleanup a breeze, and the machine stays cool to the touch throughout the cooking process. That might not sound like a big deal, but for mothers with nosy kids, it’s almost as important as the healthier dishes it produces.

T-Fal Ice Cream Maker

Artisanal ice cream may be the latest crave with foodies, but there’s no point in paying per scoop at your favorite shop when you can make whatever gourmet concoction your heart (and taste buds) desire in the comfort of your own home. The T-fal Ice Cream Maker is incredibly affordable and easy to use, and although it comes with a handful of suggested recipes, you can pretty much make anything you might find in a cookbook (we suggest the one by Ohio local Jeni Britton), on Pinterest or anywhere else on the internet. Though most people will instantly notice how rich and smooth it makes ice cream (and with very few ingredients, too), the machine can also produce gelato, sorbet and frozen yogurt. And the best part is that since you’re in full control of what goes into the mixture, health-conscious folks can still make delicious ice cream without worry about what they’re putting into their bodies.

KRUPS Egg Express

If we’ve learned anything from watching reality cooking shows over the years, it’s that being able to cook a perfect egg is the sign of a good chef. But even with lots of practice, it can still prove difficult to do, which is why the Egg Express from KRUPS is our new favorite toy in the kitchen. In addition to being relatively small in size (making it easy to store), the Egg Express performs two simple tasks. It can boil up to seven eggs – either soft, medium or hard boiled – or poach two eggs in the removable plastic trays, all within a matter of minutes. This little guy produced some of the best eggs to come out of our kitchen, and it’s a real time-saver too, thanks to a power indicator light and bell sound that indicates the end of cooking. That means that instead of hovering over the oven, you can get other stuff done while the Egg Express takes care of business. Unless you don’t like eggs, this is something that every household needs.

KRUPS Universal Grill and Panini Maker

For quick, indoor grilling, it’s hard to beat George Foreman’s line of electric grills, but for those who want something a little sleeker that still won’t break the bank, the KRUPS Universal Grill and Panini Maker is a pretty good substitute. Though it’s better used to make Italian-style sandwiches and bruschetta, the grill can cook a variety of things, including hamburgers, chicken, fish and steaks. The top and bottom grilling plates make cooking twice as fast; the machine’s floating hinge system automatically adjusts to a food’s thickness for even grilling; and there’s even a regulator light that switches off when the proper cooking temperature has been reached, so you don’t have to second guess yourself whether the food’s ready or not. Additionally, the chrome finish adds a nice touch of class and the safety locking latch on the handle allows for convenient upright storage, perfect for any mother whose kitchen isn’t as spacious as she’d like.

Cricut Mini

We featured Cricut’s flagship die-cutting machine, the Expression 2, in last year’s holiday gift guide, but for those looking for a cheaper alternative, the Cricut Mini fits the bill. It may be noticeably smaller (although that helps with storage issues) and require an internet connection to work, but this budget version does just about everything its big brother can, cutting up to 8.5 x 12-inch paper, cardstock, vinyl, fabric and more. In addition to access to Cricut’s vast online image library, the Mini can also use any of the physical Cricut cartridges by linking them to your Cricut Craft Room digital account. The size limitations aren’t ideal for veteran arts and crafts enthusiasts, but the Mini provides a great introduction to the world of die-cutting, and that includes Cricut’s newest line of iron-on products. Available in two styles and a variety of colors, the iron-on material opens up a whole other avenue of customizability by allowing users to create the kind of DIY fashion and home décor projects that most mothers only wish they could accomplish before now.

Spa Day Gift Certificate

We include this every year because it’s such a great gift that so many women will appreciate. Moms in particular will appreciate time to themselves where they don’t have to worry about kids or their spouse. Make sure to find a spot that’s convenient for her, and find out if she has a favorite place, or focus on a new place that she hasn’t tried yet. This one is always a winner.

Perfume

If you’re shopping for your wife, you can be a little adventurous here and look for something new and trendy that she may not have tried yet. L.I.L.Y. by Stella McCartney is one of the hot, new perfumes on the market, and anything from designer Stella McCartney should go over well. You can also browse her online site for other ideas, which includes everything from jackets, to handbags, to boots and more.

I, however, have a decision to make. As a native Southern Californian, I very definitely would have been a son of Mexico had I been born, say, 115 years earlier. So, this year, the Mexican-American holiday defeats Derby Day in terms of which big day gets highlighted here on DOTW.

I therefore present a Cinco de Mayo treat that has benefit of being really, really simple and containing some truly outstanding booze. In fact, this is a rare case where I might like one of our featured freebie boozes a bit more than the actual cocktail, which is a very minor variation on a latter day mixological masterpiece.

Award winning and widely acclaimed, Casa Noble Tequila isn’t new. We’re told it’s history goes back to the 1700s, though Lord only knows exactly how long the modern day brand of Casa Noble Tequila Crystal — their white or “silver” tequila — has been on the market. Nevertheless, at any age I can tell you it’s delicious, with vegetable and pleasantly mineral notes that make this tequila pretty delightful straight up. That might have little to do with the fact that Casa Noble is one of three organic tequilas in the world, or that it’s partially owned by rock  legend and lifelong (Baja and Northern) Califorian Carlos Santana, but it sure doesn’t hurt.

The Casa Noble Margarita

2 ounces Casa Noble Crystal
1 ounce Grand Marnier
1 ounce fresh squeezed lime juice

Combine all the ingredients in a cocktail shaker with plenty of ice. Shake vigorously and strain into a glass. Toast the nation that gave the world the world not only tequila, tacos, and Santana, but Cantinflas, Salma Hayek, Carlos Fuentes, Anthony Quinn, and the world’s most interesting form of professional wrestling. No salt rim required

****

The first time I tried this drink, I hadn’t gotten the memo about not adding salt to the rim, and so I did as one would usually do with a Margarita. I have to admit I liked it better that way, but salt is still not a part of the official recipe. Aside from substituting Grand Marnier for the usual orange liqueurs, triple sec or Cointreau, the lack of salt is about all that distinguishes this margarita from the classic margarita, which I wrote about back in 2011 and I still think absolutely requires salt.

In any case, I have to admit that I actually prefer the standard version, what with the salt and triple sec, to this classier but somewhat standoffish variation. On the other hand, I can’t wait to try a standard margarita with Casa Noble, maybe for actual Cinco de Mayo, because that stuff is very, very good.

Here’s a great recipe:

Ingredients:
1.5 oz. Bulleit Rye
2 oz. Stirrings Simple Syrup
Fresh mint leaves

Preparation: Muddle mint leaves, Stirrings Simple Syrup and crushed ice in rocks glass. Add Bulleit Rye and fill glass with ice. Pour into cocktail shaker, shake vigorously and serve in rocks glass with fresh mint garnish.

Of course, a big part of Derby weekend is betting on the race, and the folks at Bulleit teamed up with professional handicapper Tony Gold to give us six tips on picking a Derby winner:

1. Peaking performance: The most important rule of all is to find the horse that will peak in the Derby meaning, look for horses who improved with each race with either a strong first, second or third finish after a long layoff, with more room to improve. You can eliminate half the field simply by doing this.
2. Age factor: If the horse is two years old and hasn’t raced, the chances of it winning are slim. These are not fully mature horses and getting to a mile and a quarter requires much conditioning.
3. Time comparison: Log resulting times from each horse’s last prep race with the rest of the board.
4. Prep race outcomes: Look at what prep races historically produce the most winners.
5. Jockey experience: Consider the jockey’s skill set from previous races. The derby is a large field and a good experienced jockey can position a horse well early and avoid trouble, which can make or a break a horse’s chances.
6. Tactical speed: A Derby winner will jump early and can be found somewhere from mid-field to the second or third place by halfway around the course.

Of course, your girlfriend might do better just picking based on a cool name, but that’s what makes this race so much fun. Enjoy!

When you look at this photo, you can’t help but think about partying on Cinco de Mayo. If you love partying like we do, you definitely love this holiday, and this drink can definitely add to the festivities.

The CoronaRita is a fun twist on the Cinco de Mayo standard, the Margarita, so it will definitely get some attention. Here’s the recipe:

• 6 parts Corona or Corona Light
• 1 part Tequila
• 2 parts Margaritaville® Margarita Mix
• 1 part Triple Sec
• 1 Lime Wedge

Method: In a cocktail shaker, pour the first three ingredients (please do not pour beer in the shaker). Shake vigorously until ice cold. Strain into tall glass with 1/3 ice. Top with Corona beer.

So check it out and have a fun and safe Cinco de Mayo!

After trying Thor last year, we had the opportunity to check out the latest release for Highland Park’s Valhalla Collection, a set of four unique whiskies taking inspiration from the Nordic gods of old.

Loki is a 15-year old single malt Scotch that will definitely grab your attention. This creation is not for the faint of heart, as it was inspired by the “unpredictable, shape-shifting Loki character.” This Scotch was matured in both Spanish cherry casks along with heavily peated casks, so the result is a whisky with a very smoky punch. The taste is very complex and whisky aficionados will definitely want to try this one out.

It comes in the spectacular packaging you can see in the photo above, so this makes for a great gift idea with Father’s Day coming up. It’s not cheap at $249 but for the right dad Loki can help you mark a memorable Father’s Day.

There’s a movie out right now called “Paris-Manhattan” but that is actually just a pretty massive coincidence. I haven’t seen this French homage to the films of Woody Allen, but I’m certainly willing to piggy-back on it by accident. What actually happened was I was looking for a cocktail that justified the big bottle of rather expensive St. Germain elderflower liqueur I’d recently sprung for. The Paris Manhattan is what I found.

As it happens, this drink is not an ancient classic like its antecedent, the Manhattan, but was developed in the mid 2000s, reportedly by famed cocktail writer and entrepreneur Simon Difford. (As far as I know, no relation to the very talented Chris Difford of the band, Squeeze.)

Difford apparently was somehow involved in the creation of St. Germain, which has become the go-to elderflower liqueur for almost everyone, and he therefore has a vested interest in this cocktail. Indeed, I personally think he put just a bit too much of it in his drink. No worries, though, because I’ve fixed it!

The Paris Manhattan

2 ounces rye, Canadian, or bourbon whiskey
3/4 ounce St. Germain/elderflower liqueur
1/2 ounce dry vermouth
2 dashes of aromatic/Angostura bitters
1 cocktail cherry or orange twist (garnish)

Combine the liquid ingredients in cocktail shaker or mixing glass and stir vigorously. Strain into glass and add the cherry or orange twist garnish of your choice. Drink to Paris, Manhattan, some other city, or just drink. You’ll be fine.

****
I actually tried shaking this one, but it really didn’t work. The extra water and ice crystals simply didn’t add anything, while nevertheless detracting from the flavor.  More importantly, I found that I thought the original recipe, which called for a full ounce of St. Germain, was too sweet — though I liked the results better with the remainder of my nearly consumed Templeton Rye than with Old Fitzgerald bonded bourbon. Oddly enough, no recipes I found online called for any less of the very sweet, you might say honeyish, liqueur.

I nevertheless tried it with only half an ounce of the elderflower liqueur, and that was a major disappointment. It didn’t taste any less sweet but was just kind of sharp in an unpleasant way.  Then, I tried only 3/4 of an ounce with the rye and — because I was running out, just a whiff of Canadian Club Sherry Cask. Bingo.

With its combination of base spirit, sweet vermouth, and a small portion of the flavorful ringer that, in this case, is green Chartreuse — and its lack of bitters — it’s a fairly close relative of last week’s original Corpse Reviver. It’s also worth noting as being another of the very small but apparently growing group of cocktails to be made with Irish whiskey.

A few years ago, I found myself in an Irish pub in San Diego and I asked the bartender if he knew any Irish whiskey cocktails aside from Irish coffee. He had no idea. Well, now if you find yourself in an Irish bar, here’s another suggestion (assuming they’ve got some green chartreuse on hand).

The Tipperary

2 oz. Irish whiskey
3/4 oz. sweet vermouth
1/2 oz. green Chartreuse
Lemon twist (garnish)

Combine the ingredients, stir, and strain into a chilled cocktail glass. (A wine glass may also do for this one.) Add the lemon twist, sip, and salute the sweetest girl you know.

****

I can’t explain why, but I just couldn’t bring myself to try this one shaken, but I can’t stop you from doing so. As for brands, I tried both the classic Bushmills and the two less familiar brands that we’ve been playing with here in recent weeks, Concannon and Kilbeggan. While Bushmills is my actual favorite of the three — none of them are remotely bad — I was surprised to see that it was the darkhorse Concannon that held up most formidably among the onslaught of sweet vermouth and Chartreuse.

As for the vermouth, Carpano Antica, once again, beautifully dominated the drink, but Noilly Pratt, as usual, produced a nice harmony as well. If you feel tempted to try other proportions, feel free. There are numerous variations of this drink online that I wish I had time to play with. Gary Regan’s involves rinsing the glass with Chartreuse and then dumping the remains, which sounds a bit wasteful but might well be worth giving a try.

I could go on a bit more about this drink, but there’s really not that much to say. It’s been a sad and bittersweet week for those of us in the writing and media game as Roger Ebert’s death still hangs heavy in the air. Roger had stopped drinking before he became as world famous as he was destined to be and I’m not sure if it’s even right to mention him here. At the same time, it doesn’t seem right not to mention him here, and he did enjoy spending time in a good bar even after he stopped actually drinking.

It’s even odder to post a clip from a classic TV show rather than a classic movie — except, of course, that Roger was also part of a truly great TV show — but this is the best usage of the most famous song about Tipperary that I know. It’s also about the ending of something wonderful.