When the Muse
presents herself to you
as fully and openly as any artist
could have ever possibly hoped
throughout human history,
all one may do is thank her
for taking the time to schedule a visit.
Her glory is unmatched when it comes to graciousness and humility; she shares no physical boundary with the human system we’ve come to regard as the established norm for what we’re supposed to embody as advanced beings on a planet where the other most-advanced large-brained mammals still “talk” in the form of growls or roars or yips or screams or ticks or pretty much any form of communication not considered oral language on par with what we use in our daily lives (let alone the kind of language a doctor or Spanish teacher needs to decode on a regular basis).
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.