The New Yorker:

The writer recounts his life in drinks—from sparkling Burgundy to locker-room brandy—between the years 1913 to 1929.

By Scott Fitzgerald

(With Acknowledgements to Nathan)

1913
The four defiant Canadian Club whiskeys at the Susquehanna in Hackensack.

1914
The Great Western Champagne at the Trent House in Trenton and the groggy ride back to Princeton.

1915
The Sparkling Burgundy at Bustanoby’s. The raw whiskey in White Sulphur Springs, Montana, when I got up on a table and sang, “Won’t you come up,” to the cowmen. The Stingers at Tate’s in Seattle listening to Ed Muldoon, “that clever chap.”

1916
The apple brandy nipped at in the locker-room at the White Bear Yacht Club.

1917
A first Burgundy with Monsignor X at the Lafayette. Blackberry brandy and whiskey with Tom at the old Nassau Inn.

1918
The Bourbon smuggled to officers’ rooms by bellboys at the Seelbach in Louisville.
 

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