A Drop of the Hard Stuff

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“It’s a long time between drinks.”

Late One Night…

“I’ve often wondered,” Mick Ballou said, “how it would all have gone if I’d taken a different turn.”

We were at Grogan’s Open House, the Hell’s Kitchen saloon he’s owned and operated for years. The gentrification of the neighborhood has had its effect on Grogan’s, although the bar hasn’t changed much inside or out. But the local hard cases have mostly died or moved on, and the crowd these days is a gentler and more refined bunch. There’s Guinness on draft, and a good selection of single-malt Scotches and other premium whiskeys. But it’s the joint’s raffish reputation that draws them. They get to point out the bullet holes in the walls, and tell stories about the notorious past of the bar’s owner. Some of the stories are true.

They were all gone now. The barman had closed up, and the chairs were on top of the tables so they’d be out of the way when the kid came in at daybreak to sweep up and mop the floor. The door was locked, and all the lights out but the leaded-glass fixture over the table where we sat with our Waterford tumblers. There was whiskey in Mick’s, club soda in mine.

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