Whipped Cream Difficulties

Ellsworth Johnson passed away on September 30. He was 100.

Mr. Johnson was a member of one of the Operations Groups of the Office of Strategic Services in WWII. He was originally trained as a medic:

“My disappointment at being a medic was great,” he wrote in a memoir, “Behind Enemy Lines: The O.S.S. in World War II” (2019). “I knew that surgical training would at least keep me out of a ward where I could expect to be no more than a bedpan jockey.”
He drew a distinction between participating on the field of combat and treating its victims after the battle.
“I wanted to get into the fight,” he said in a television interview. “I didn’t want to see the results of the fight.”

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In August 1944, he parachuted from the belly of a B-24 bomber 400 miles behind German lines to harass enemy troops and feed intelligence to London as the Allies were poised to invade southern France. His team and the French Resistance captured a vital dam and its hydroelectric power plant after forcing the German garrison guarding it to flee.
After serving in France for about a month, he and many of his comrades chose to transfer to the Pacific Theater as members of an Operations Group rather than be absorbed into the regular Army.
Joining recently trained Chinese paratroopers, Mr. Johnson and other Americans, all serving officially as advisers, jumped some 600 miles into Japanese-occupied territory in the summer of 1945.
“We learned to live under the noses of the enemy,” he wrote.
They successfully intercepted enemy supply lines and communications and inflicted casualties in an unsuccessful attempt to retake a town.

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Technician 4th Grade Johnson (he was commissioned an honorary colonel in the Chinese Nationalist Army) received two Bronze Stars. Office of Strategic Services veterans were also awarded the Congressional Gold Medal for intelligence and special operations during World War II. His missions remained classified until 1995, after which the Army determined that he met the requirements to join the Special Forces Regiment.

The OSS Operations Groups are considered a precursor to today’s Special Forces.

His death was confirmed by his daughter-in-law, Anna Johnson. It came four weeks after he was presented with an Army Special Forces tab and a Green Beret in a ceremony at the assisted living facility where he lived near Grand Rapids, Mich.
“This is an extremely rare event and, quite frankly, the last of its kind that will ever occur,” Major Russell M. Gordon, the director of public affairs for the 1st Special Forces Command, said of the ceremony.
And Maj. Gen. Patrick Roberson, the deputy commanding general of the Army Special Operations Command, said during the event: “Everything that he did in 1944 — we model ourselves on in our training and the operations that we conduct. It’s our origin story.”

Murray Stenson, cocktail guy.

He shunned attention, even as his fame grew alongside the rise of craft cocktails in the 2000s. When he was named the best bartender in America in 2010 by Tales of the Cocktail, an annual conference in New Orleans, he refused to go to the ceremony. He said he had a shift to fill.

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Mr. Stenson was among a small group of bartenders who as early as the 1980s began to push back against the sickly sweet concoctions of the 1970s — Sex on the Beach, Harvey Wallbanger — in favor of elevated drinks made with quality ingredients, a seemingly obvious approach that was almost unthinkable when he began.

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He was known, above all, for resurrecting a forgotten pre-Prohibition cocktail called the Last Word, made with equal parts gin, lime juice, green chartreuse and maraschino liqueur. He discovered it in a 1951 cocktail book and added it to his menu, and within a few years it had not only spread nationwide but had become the archetype for a whole genre of modern classic cocktails, like the Paper Plane and the Gin Blossom.

I’ve made myself a Last Word a couple of times, and I’ve had them when I’m out and about and drinking. The ones I make at home seem just a little sweet to my taste: the ones I get elsewhere I think are better balanced. If I can find Mr. Stenson’s recipe, I’ll compare it to the ones I’m using.

Mr. Stenson did not consider himself a mentor. He did not write books or become a highly paid brand ambassador, as many successful bartenders do, especially once they reach middle age and their bodies start to rebel against hours of constant standing. Well into his 60s, and even after open-heart surgery in 2012, he worked up to seven nights a week.
“I enjoy being behind the bar,” he told Imbibe magazine in 2012. “That’s where you meet all the really interesting people.”