Eatery / Watering Hole

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.

Sloppy Pour

Hello.
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?
Excellent question.
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.

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