Interesting commentary at the end about how obtuse many bars have become with complicated methods and ingredients and how this can be potentially limiting in terms of access and affordability

If I leave it out on the counter my cat will jump up and eat salted butter but never messes with unsalted butter so this is how I know it’s better for everything

Luckily I’m the most expendable part of my operation

Couldn’t get to work tonight from the north shore because the roads were lunacy

Alright who let the bartenders get ahold of the culinary foam gun again? This is why we can’t have nice things

#rococo-tail

I wonder how things like Malort survived all those years without the internet? I mean, how many Chicago bikers can there be? Or did your Edison Park grandmother give it to you when you were sick?

Love Sam, love to see rum cocktails outside of the tropical category. Given this areas deep (and troubling) colonial legacy with rum you’d think people would be interested outside of something that has a parrot sticking out of it

Was also struck by how hyper sexualized the daughter character, Ainsley was written. As a sexual foil in her dad’s house, with his roommates … as a high school student?! Creep show

It is a great read. I canvassed for Harris in Maricopa County and two of my friends volunteered in Philly and this was parallel to all our experiences. Nobody with boots on the ground and a little salt in their hair was optimistic after about the election after hitting the streets

One issue with this doc is that it separates the music from the fans.

Only your worst nightmare feather haired high school football jock head looking to twirly a geek in the locker room bathroom blasted Toto in the parking lot

This is why cooks always have terrible diets. You satiate yourself with tasting throughout the shift and then go home at 12 AM and eat half an old Italian sub out of the fridge

It’s Sam Ross’s bar, the inventor (it’s also the spot where Milk & Honey was in the 90s)

Oh yeah, and it’s ice cold out of the freezer, served with maracona almonds

My favorite one we do is called the Surfer Rosalia and is 2 parts Mahon Gin, 1 Part Lustau Palo Cortado, 1 part Magdala Orange Liqueur from Torres

(all grape based)

We’ve been repping various 50/50’s for a year now. Because they are delicious and lower ABV. But haven’t found a lot of adoption because when Americans want a martini they just want to get fucked up

I had a Paper Plane at Attaboy on Sunday. Seemed like the only thing to do there