becoming radlerified by the dozens,
the pulsating schooner and
soon-to-be beer schnitzel founder matrix
has gotten one step closer to inverting
McGillicuddy’s flounder station ingress.
Something like a flower empowerment extravaganza
for the sake of all that is roly-poly
and nothing much more than that unless
you’re really looking for a tangential crime
to pin on the succulent ape tendril, chilled
(in season between September and July).
I poured myself a Laura Palmer and sprang into action,
working harder–certainly–than any chimp I’d ever seen
(though still a paltry output when compared to our founder
and glorious leader, Ubaldo: Eagle Veterinarian to the Stars).
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.
The wealth of all
has poured into our creature comforts
to the point where we’ve lost
our connection with the first
and are therefore doomed to repeat
the age of ignorance–hooray.