5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
A nervous drinker walks into a bar...
OK, we got nothing - but what we lack in punch lines, we're about to make up for in advice.
Whether you're a bona fide professional bartender or just like to stir things up as the barkeep in the comfort of your own home, you're likely to encounter a guest who doesn't quite know what to make of modern cocktail culture.
As a bartender at a busy hotel bar, Jamie Sanford from Vesper Bar at The Cosmopolitan of Las Vegas regularly serves cocktail fetishists and booze neophytes alike – and manages to make both feel just as welcome.
Learn his tips to set an anxious drink orderer - and drink maker, for that matter - at ease.
Five Ways to Put a Nervous Drinker at Ease: Jamie Sanford
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If at some point my rapidly advancing decrepitude becomes just too much for me to bear, I'm not too fussed. I have a plan. I'm going to quit my job, my home, my life up North and seek employment at the first outpost of the K&W Cafeteria chain that will have me. By all reputable accounts, no one who works there has ever aged so much as a day since they opened in 1937.
I have no empirical proof that this is true. I've only been aware of the existence of the K&W for the past seven years, but I've been privy to enough anecdotal accounts to suggest that the "congeal" molecule in a K&W tomato aspic is the key to life eternal. This was, in fact, a discovery made by the owners - members of an alien race who came to Earth many decades ago to study us and keep us in their sway via the power of luscious gravy, sweet tea and reasonable prices on classic Southern cafeteria-style food. And, I'm cool with it.