At least it's already black.

OK Joes without a doubt. Always a line out the door and the best BBQ in the country.

I'll second this.

Best BBQ in the World.

Oklahoma Joe's Barbecue in Kansas City is orgasmically delicious.

This place has taken so many years off of my life, but im soooo ok with my choice!

You're gorramn right it is. We have other niche BBQ joints that might have better brisket or burnt ends, but for an overall selection, the world champion Slaughterhouse 5 Team is hard to beat. (OK Joes still competes under that name)

Oklahoma Joe's: Alleged to be the best BBQ in Kansas City - that's some high praise.

im jealous of that gran classico. we cant get it in the st louis market (through a distibutor)

I see you recognize the amazingness that is Tito's without being fooled by its amazing price!

Not bad! We have a lot of the same ingredients. What are the infusions on the top shelf?

I'd argue everyone needs a good Amaro/Bitter section in their bar to make any decent set of cocktails. Fernet Branca has prominence in mine... I like to make The Layapa with it.

That makes no sense. They couldnt be more different.

Fernet doesnt have much of a licorice taste at all and none of the sweetness. Most Americans would like it less than Jager by a very long shot, and if I didnt passionately hate licorice, anise etc. - Jager is much more drinkable esp. neat.

An amazing fernet cocktail is called The Other Blue Haze and it comes to you courtesy of the BarNotes app. I make it this way: 2 oz Dorothy Parker or Greenhook Gin, 1 oz lemon juice, handful of blueberries, 1/2 oz Fernet Branca, egg white, simple syrup. Smash the blueberries so the juice is released, combine all…

There are a whole Phalanx of Bitters available in Europe that have very little sweetnes to them, see Underberg from Germany, Gammel from Danmark or the mother of bitters in my book, the Hungarian Unicum. The history of Stomach Bitters as digestives is very very long in Europe.