repping their mostly-appointed
(somewhat trifling) hunting knife
bent at just the right juncture
for the victim’s own reckoning
the unwell bowie knife salesman
had just a few more destinations
on the booze cruise they’d set out upon
for the sake of at least trying to relocate
that former spark once unquestioned
[but now highly questionable].
My name is James Arnettison.
In the following words,
I am going to enlighten you
on the perfect form that is
the sloppy pour.
First off, you might be asking:
“hey James, I gotta ask you something”,
and then I’ll say:
“well go on ahead”,
and then you’ll say:
“cool, thanks for taking the time to listen”
and I’ll say:
“of course, any time!”
It may take a few more exchanges
before getting to the question at hand,
which is this:
what is the sloppy pour?
A sloppy pour is an upcharge
on a shot (the kind you order at a bar).
Rather than a neat pour,
where all the contents are neatly contained
within the confines of the glass,
the sloppy pour
requires virtually no skill.
The bartender is, in fact, encouraged
to waste alcohol
as they attempt to hit the glass
with about 80% accuracy (give or take,
depending on the establishment’s preferences).
The result is the perfect sloppy pour.
Those long ropes of vodka and tequila
will now be even ropier–
up to 30% ropier, in fact–
as bartenders are given the go-ahead
to wreak havoc on the bar top.
We can get into
the sanitary aspects of this practice
another time, though
liquor does tend to disinfect
more than it infects.