Boffin cred: Not only did Smith begin flying lessons when she was just 10, she went on to break various awards, fly under all of New York’s East River Bridges (it’s never been done again), and became the youngest pilot in the world at age 16. In her lifetime, she earned a Fédération Aéronautique Internationale license, a Transport License by the U.S. Dept. of Commerce, membership in the American Airforce Association and at the ripe old age of 88, she became the oldest pilot to simulate a NASA landing for the Ames Research Center. In short, she was a pioneering aviatrix with the mind for flying and the fearlessness to take it to new heights—literally. Here’s to you, Elinor.
Boffin cred: Dubbed a “Black Leonardo” by Time magazine in 1941, Carver was a genius of botany and agriculture having developed methods to enrich soil through systematic crop rotation. A graduate of Iowa State Agricultural College, he had a love for peanuts (among other crops) and over the course of his career at the Tuskegee Institute and as an inventor, he came up with 105 recipes and 100+ products that utilized the nut. In his life and posthumously, his achievements included becoming a member of England’s Royal Society of the Arts, being elected into the Hall of Fame for Great Americans and getting his own monument in Diamond, Missouri. Cheers, George!
The ethos of Smith-Wykes, the smart menswear collaboration of Michaell Smith and Rory Wykes, is to honor creative independence and generosity of spirit by finding inspiration in music and culture. It is only fitting, then, that they’ve concocted this week’s finely layered Thinking Drink as a toast to Robert Moog, trailblazer of electronic music, supporter of arts education, and creator of the Moog Synthesizer. A boffin by all accounts. he held degrees in both electrical engineering and engineering physics, but spent his years ingeniously working away at the helm of his invention to epically change the world of sound. Without Moog, much of music—including the likes of the Beatles and Pink Floyd—wouldn’t be the same .
Many thanks (and cheers) to our friends Michaell and Rory.
Combine ingredients in a cocktail shaker. Dry shake, shake with ice, strain into a chilled old-fashioned glass.