Or the "everything's a -tini" phase. By the time I was seriously in the bar world, any place worth their salt was at the very least nodding to all the revived classics if not kickstarting their own craft programs.


But when I was FIRST drinking, mostly at home while working on college papers and research, I got into craft beer pretty early (easy stuff like Big Sky's Moose Drool Brown Ale and Lagunitas' Lil' Sumpin' Wild) but was absolute TRASH with liquor for a long time. My go-to was Paul Masson from the CVS with some coke, unless the E&J was on sale in which case that was the move.

I had a Jack Daniels Tennessee Honey phase as well, but it was just right-above-trash brandy almost 24/7 unless I was treating myself to some good craft beer. That was really only my age-22 and age-23 seasons, though; by 24, I was already catching shifts behind the stick at my local cocktail lounge and getting into Sazeracs, Last Words and Martinezes.

Oh, Bud Ice was my boy's tall-boy of choice when I worked at a Jimmy John's and I put up with it, but I'm pretty sure I hated it even then. We would just sit around the corner after work and kill two while testing out our subwoofers and smoking a blunt though, lol.


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"This is the streets, and I am the trap." � Jay Bilas
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