It’s that time of year again, Linda! All the kids have been plunking themselves down in front of their TVs this evening for one reason and one reason only: The 46th Annual BacArthur Restaurant Industry Genius Grant Conferment Ceremony, brought to you by Susan and Thomas Q. BacArthur, The Gene F. and Billy D. McGillicuddy Foundation, viewers like you, and several billionaires. The festivities kicked off a few hours early this year, with a charming cocktail reception that appears primed to become a yearly tradition, should the food and beverage industry continue enjoying unprecedented growth–our economic experts unanimously agree to this trend’s sustainability as we close out 2019.
Several of the past year’s top emerging bartenders have been hired to wet the whistles of the greatest eatery / watering hole luminaries in our tri-state region. If you look carefully, you might just see the glimmering looks of magnanimity in the eyes of all these foodservice professionals as they wait with bated breath to find out who’s the lucky recipient of the prize that will allow them to explore their more scholarly pursuits for at least a week–perhaps a fortnight, depending on their current cost/s of living–without having to pick up a desperation shift at the last minute next Friday night.
Truly the American Dream, Linda.
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.
Nothing like total collapse of an ancient civilization to completely ruin your day–unless that’s just your business as a mercenary of the righteous lord of all things merry-go-round (circular logic and all, you see). I would have bought a nice cup or two of java if it weren’t for the beast of the west constantly sneaking up behind me and issuing edicts in the name of all things cylindrical.
This is truly a sneak peek of the upcoming legacy stalling that probably would have burnt out my retinas if it hadn’t been for that egregious charm manipulator staining everything they touch with naiveté. But if it weren’t for that unfortunate fabrication of logic, I wouldn’t be standing before you here today. We take our small victories wherever we can get them.
True story, folks. I only have several things to say at any given point, and in order to figure out which–if any–to engage in for the sake of our fallen ancestors (be their downfalls organic or orchestrated), I’m going to need to understand the frequency of my more lucrative brain farts. Only then will I contemplate counteracting the absurd impacts of ancient inebriation in relation to our contemporary neighborhood ecology. Ya dig?
But brain farts have nothing to do with our current predicament. We need to scrape down to the root of the issue before we can even think of attempting an exclusionary rift in downtown traffic patterns, and until you take this topic seriously, I’m going to have to cut you off. six tequila shots is probably enough anyway, wouldn’t you say?