Welp, here we are – just you and me.
Let’s keep this simple shall we?
What is it they say about 10,000 hours? You’re a professional, that’s right. I guess you could say I’m one of those, fuck it, let’s go with that. I started this project as some sort of outlet due to my growing concern for how the majority of folks who walk into my bar have yet to accidentally wonder out into traffic already.
Here I will share my insights into the whimsical world of being a bartender turned restauranter. Yes, I said bartender. Mixologists aren’t real. They can’t hurt you. Through sarcasm and spite we will take this journey together with one goal in mind — To not get a nickname from the bar/service staff.
I will also share some pretty rad drink recipes that I have developed over the years, sans fluff. If I write a recipe, you will get the recipe. Not a six page story about how my grandmother grew up on some odd island, that is somehow in Maine but part of Canada, where she used to reduce sea water down to salt so she could use it to rim her sour mix margarita. Because you don’t care, it isn’t totally true, and my grandmother knew better than to salt a fucking margarita.