Muddle 2 sugar cubes with a splash of water in glass, add unhealthy amount of Bulleit Rye, few dashes of angostura or your favorite bitters, lemon peel, ice, maybe a cherry soaking on a toothpick to snack on mid drink, enjoy.

Of course you prefer the latter, since anyone who adds coke to scotch is an unwashed cad and a commoner.

pfft...Three Olives bubble gum with grape Fanta!

How do you beat the Warriors? You beat ‘em with hustle, heart, and using your head. You throw good, crisp bounce passes. You find the open man. You hit your set shots. You box out underneath. You move the runner along into scoring position with less than two outs. You hit your free throws. You eat your vegetables. You…

Jesus fucking christ is this article for real

He lives on Drury Lane.

The difficulty with the imports is that no matter what, you are getting them less fresh than you can get US-brewed ones. In some cases they REALLY suffer. Usually better off having them out of a keg (where at least you know it shouldn’t be lightstruck or oxidized).

No Ayinger? Spaten dead last (behindSam Adams??) No bavarians in the top 5? You’re dead to me, Will Gordon. SN is a good spin on the style, but the “just add hops to it” style doesn’t make it better than the old world examples.

Spaten Oktoberfest in dead-assed last? TO THE PAIN!

Gretsky’s a bitch. I’m gonna make Gretsky’s head bleed for Superfan #99 over here....

It’s usually management/ownership that pushes workers to start cleaning early so that workers can get out earlier. Closers are often toeing the line towards having to be paid overtime, and owners don’t like to pay overtime.

You clearly have no idea how shifts work at cheapass restaurants. Here is how my job works: