Magnificent Bastard

Saturday, December 20, 2014

Ask the MB: What's the Right Way to Tie Shoelaces?

Ask the MB: What's the Right Way to Tie Shoelaces?

Q: At a cocktail party last night, an acquaintance pointed out that the lacing on my trusty oxfords was mismatched: the right shoe, straight bar (courtesy of the shoe shop) and the left, crisscross (courtesy of me). Before I correct this four-years-old case of absentmindedness, I thought I should consult MB. What is your recommendation for lacing methods, lace type and end length? (And just what is your thought on the bi-color lacing I see in the magazines?)
—Brian

There is a thin line between senseless lack of utility and trying too hard, and it can be found at Ian's Shoelace Site. While we admire attention to detail in unexpected places as much as anyone, we also have a thing for simplicity. Nine out of ten times we do Criss Cross or Display Shoe. With a dressier shoe we'll sometimes mix in Straight Bar, which requires a bit more effort for its streamlined effect but isn't so complicated that we suddenly feel like we're crocheting instead of getting dressed.

Specific lace types depend on the shoe, of course. We like natural laces (cotton, rawhide) over synthetic options, and stay away from any lace that's fat enough to qualify as a skinny tie.

Regarding end length, Professor Shoelace's obsession is instructive here. As his illustration suggests, a 10-inch end length leaves with you a fairly neat bow, and a 12-inch end length crosses into droopiness. For maximum artful dishevelment, we aim for 11 inches.

As for bi-color lacing, we classify that the same way we do dressing up for Halloween: Best left to children and chain-restaurant waitstaff.


POURCAST

BETA

Sazerac

  • 3 shots rye whiskey (or to taste)
  • 1 sugar cube
  • Peychaud's Bitters
  • quarter shot of Absinthe
  • lemon twist

Soak the sugar cube with the bitters and place in the bottom of a highball glass. Mash with the back of a spoon (or muddler, which we hope has not been used to make a Mojito), add the rye whiskey and fill the glass with ice. Stir for about 30 seconds and then strain into another lowball glass that has been rinsed with Absinthe and filled about halfway with ice. Garnish with a lemon twist.


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