Sloppy Pour

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.


How many twelfths
do we need
to fit into a sixty-fourth’s
meatball hammer sharpener?
The answer may surprise you.
For you see, not too many
efficient affluent
fling mellifluous melodies,
seldom slaloming on slip ’n’ slides.

The humble technician
patiently asks: why
must I lose my trains of thought
on the bus, instead of losing
my buses of thought the train?

There’s really no dice
to be thrown about at this hour,
I checked. Monsieur Gary prefers
a more effervescent
state of tumult
for his emperor penguin’s
chagrined porcupine impression.

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