The continuing saga of my new Old Fashioned tattoo.
Jan/122
For something like six months, I’ve been planning a new tattoo spanning my shoulder blades.
Given what I do for my day job, I need to stick to areas of my body typically concealed by business casual attire, which inconveniently forces me to at least partially disrobe in order to display my body art, so even if we’re pretty good friends in meatspace, you may not have realized I had any tattoos at all.
Well, I now have three, and I’ll quickly bring you up to speed on the extant two:
Okay, so that’s out of the way, then.
As anyone who has some (the only people who have only one tattoo are the ones who haven’t yet gotten the second one they have planned; this rule holds true up to at least the “have three, planning fourth” point) will tell you, and only those without tattoos will dispute: tattoos are addictive, and, generally, the scale and complexity of the work increases over time.
Operating under this natural law, I’d been planning, sketching, and discussing with friends the back tattoo for quite some time. The plan was this: the recipe for an Old Fashioned, the way I typically prepare it. And I drink a lot of these, especially in hotel rooms (I see a lot of those; the afore-mentioned day job had me on the road for 210 days in 2011), where all you need is a 3 oz or smaller dasher bottle to bring your own bitters along, the purchase of a bottle of spirits, and you’re set. (The sugar and stirring implement come from the coffee service, the ice comes from the ice machine down the hall or, in high rise hotels, a floor or two up or down.)
In November, as part of a campaign to burn off vacation days I couldn’t roll over before the end of calendar 2011, I visited my friend Louisa while our mutual friend Hannah was in the last weekend of a month-long visit. Louisa’s a reference librarian outside of Kansas City (tangent: when near Kansas City, or even just on a couple-hour-plus layover at [M,K]CI, make a point of visiting Justus Drugstore, where the sketch below was done, and where both the food and drinks are insanely great and a majority of the ingredients are sourced at least regionally if not locally), and Hannah’s a bona fide Artist.
Naturally, I recreated my lousy-quality sketch for Hannah, and she made it prettier:
Exactly how to represent “sugar” without it becoming confusing right next to “ice” was still in
debate at that point, but this is basically what my tattoo artist recreated.
That tattoo artist is Bird Gudice, who currently works, with three other extremely skilled artists (in many mediums: the shop’s got interesting paintings and sculptures scattered all over) at Black Vulture Gallery, conveniently right down the street from my house. Bird looked over Hannah’s sketch, discussed the sugar question (I’d finally come down on something I could describe but not draw: “You know, that canonical sugar jar, with a lid, and a little spoon poking out, labeled ‘SUGAR’.”), and proceeded to freehand the lines for the tattoo in water-soluble ink on my back. It looked right to me, so we started on the lines.
Ninety minutes later, I stepped outside for a cigarette while Bird prepped the shader needle. If you haven’t ever had a large colored or shaded tattoo, you won’t be familiar with this device: suffice to say that it’s actually somewhere between six and ten individual needles, mounted in the same tattoo gun. Yes, this hurts a lot: imagine dragging a cheese grater across your skin over and over and over
again. It’s just like that.
But this is a passing pain for something that you (or, I, in this case) want to have for the rest of your
(my) life, so it’s worth it. Counting breaks, the whole session took about four and a half hours. I understand now that that’s generally considered “way too long”: after about three hours, most people have blown through the chemicals that their body had ready to compensate for pain (mostly adrenaline, but a few others too), and it’d really be better to cut off there and come back for a second session. That said, this hurt non-trivially, but I wasn’t ever screaming or crying (concentrating a lot on breathing: definitely), so maybe I’ve got something resembling a decent pain tolerance.
Right, that’s the cringe-inducing part out of the way.
Here, look, the result is really pretty, in my opinion (and remember, because this will come
up later, it’s on my body, so it’s my opinion that counts):
And if it ended here, this would just be about my showing off my body art, which wouldn’t, in my opinion, justify a blog post, especially not to a blog that purports to discuss booze (yeah, sure, two of my tattoos are about booze, but That’s Not News). Now we enter the twilight zone of Internet commentary. After I’d scheduled the appointment for this tattoo, but before it had taken place, Ann Tuennerman, who (with her husband, Paul) runs Tales of the Cocktail, had put out a call for booze-related tattoos in various online fora, so I emailed her the “cktls > sadmac” one above and described my plans for this one.
Ann dug the idea, so I passed the image along the day after the tattoo went into place, and she apparently liked it enough to publish it under the TotC masthead on Facebook… and
then ~50 bartenders around the world “shared” it on Facebook (I read “shares” captioned in Portuguese, Russian–I think, Cyrillic, anyway, Greek, Chinese, German, and Italian… plenty in English too, of course), and something around 400 people “liked” it. A handful of people questioned or ridiculed it, but that’s cool: it’s not their tattoo, it’s mine. They don’t have to like it. One of the people who came across it through those re-”shares”, however, believed it is something I should be embarrassed about (I’m not, obviously), and that resulted in this:
I’d never have seen this had my friend Chuque not pointed it out to me. The commentary on that page is, well, exactly what you’d expect of that forum, but it’s pretty hilarious. I’ve responded to several comments there, but my responses are “pending moderation”. So, you know, I got a chuckle out of this, but when I stopped to think about it: this is copyright violation. That pictured tattoo is on my back, that picture was taken using my iPhone by my friend Heather. I explicitly gave Ann permission to post it to Facebook, which implicitly gave all those other random people permission to re-”share” it. All of that’s fine.
But then some guy I don’t know (identified as “Jimbo” in the failblog.org post) sent it in to Ben Huh’s “ugliest tattoos” website. I’m actually completely okay with the image’s use in that way, but I’m not okay that they made no attempt to request my permission first.
Because Ben Huh is not a moron, his website includes a convenient link to report issues like this, so I used it to simply assert, “You don’t own that, and you didn’t ask my permission to post it. Where
do we go from here?” The auto-response from that suggests I wait two to three business days for a response. That clock starts ticking Monday, so stay tuned.
BUT THAT’S NOT ALL!
I’m a big fan of the former (and future?) radio show, current podcast Too Beautiful to Live, hosted by Luke Burbank (see also, NPR’s Wait Wait… Don’t Tell Me!). As it happens, a friend of Luke’s (who hosts another Seattle-area-based podcast, of which there are many; I fear I can’t recall precisely which, but it’s one of the NOIZBEAM shows) actually curates Failbook, and Ben Huh, head honcho for the whole cheezburger/failblog world, has been an interview guest on TBTL.
So, on a whim, and riding high on having been explicitly mentioned on the podcast a couple times recently (most recently, because I hosted the Philadelphia listening party for the
1000th episode of TBTL), I sent Luke and his producer Jen this email telling basically the story I’ve just related to you. Within a couple of hours, I received this response (slight contextual note: fans of TBTL are referred to as “tens”, from the time when Luke asserted on the air that the show had “literally TENS of listeners!”):
From: [Luke] Subject: RE: Ben Huh's enterprise has now made fun of a Ten Date: Sat, 28 Jan 2012 11:40:40 -0700 To: [me], [Jen] this is fascinating. Would you want to come on TBTL to talk about it? best, Luke www.tbtl.net 206-414-TBTL
Yes, of course I said yes. So that’ll probably happen later this week. Stay tuned for that too.
Update 2012-01-31: Two major items today!
Speed Rack DC/PHL 2011
Dec/110
Sunday, the day after another lovely Repeal Day Ball, hosted by the DC Craft Bartenders’ Guild, I barbacked for Speed Rack DC/Philly. In a dress. And make-up. And high-heeled boots.
Here are some pictures:
And here are some videos:
Don’t google “halloween cocktail” unless you have a strong stomach.
Oct/102
I played along with the whole holiday-themed adult beverage thing to take a drink to a friend’s Hallowe’en party Friday night, putting off what I was going to make to the last minute, which left me on the Internet poking around. My god, some of this stuff is awful. I mean, I know that cocktail recipes on the Internet are, by default, crap, but things have been getting better over the past few years. Still, when you start in on “seasonal”, all the cheap tricks come out of the woodwork. (And, mind you, even my friends are guilty of this.)
For one thing, I guess Blavod does their entire year’s business between 15 October and 2 November, because that’s in more of these questionable online specs than even pumpkin parts. Like, say, the Black Martini, or this trio (although Martha Stewart–who, let’s remember, did actually go visit Tom Chadwick at Dram, so she knows a thing or two–opts to avoid the brand repping).
Then, of course, there’s the “let’s pretend we’re drinking blood” approach, as with VeeV’s Bloody-tini (because the perfect thing to do with an açaí spirit is… add more açaí!), DonQ’s Bloody Rum Punch (which, actually doesn’t sound bad; I didn’t have any red wine around when I was looking for something to make), Finlandia’s Vampire Kiss Martini (no, that’s not a martini, but whatever), or Effen’s Dracula’s Kiss. Really, people, if you’re going to make something red, could you pretty please do it with something that’s not saccharine once in a fucking while? Like, I dunno, Campari?
And there’s more pumpkin than you can possibly want: the cleverly-titled Jack-O-Lantern (here’s another drink with the same name, completely different base, and the same pumpkin silliness), the even-more-cleverly-titled Jack-O-Tini, Leblon’s questionably-named Pumpkin Caipirinha, Skyy’s Pumpkin’s Passion, and on and on and on.
Some folks try to make something Halloweeny with a name and some gilding of their lily. This Halloween Cocktail combines mismatched elements (oj + whiskey + ginger ale? Pick a direction, dude) with the wrong garnish (olives? In a super-sweet drink?) with a misnomer (what you have there, sir, is a collins, not a cocktail). Well done! Witch’s Brew sounds positively revolting, but at least you can get a proper service for it. Not all of these suck, Bleeding Heart is a classic with an unexpected garnish twist that works really well.
I’m actually being a little bit unfair here: a non-trivial number of the drinks listed at the five buried links to lists up at the top actually sound pretty good. But I feel like being a crank, so hush.
Finally, I found a couple that I find interesting: CocktailDB’s Sleepy Hollow and (via Dave Wondrich’s Esquire column) a shooter from the now-defunct Chickenbone (now Dram, where several of my friends work, and where the aforementioned Martha Stewart visit took place): the Bone. I don’t have any Apricot liqueur at the moment, so I tweaked the latter into a punch (merely hinting at that punch part in the name). Measurements for 1 L (the volume of my surplus World War II poison bottles):
Bruised Bone
16 fl oz overproof whiskey (I used Grand-Dad Bonded)
1.5 fl oz absinthe (I used Vieux Carré, and I used 2 oz, which was a little too much)
3 fl oz lime juice
3 fl oz 1-1 simple syrup
10-20 dashes hot sauce (vary by taste and how hot your sauce is; I used Sriracha)
8 fl oz water (do NOT forget the water!)
We finally put some content on the USBG PA web page.
May/100
It’s not much, just a map of members’ places of employment and a calendar of upcoming events, but it’s more than we had before:
Thoughts?
Manhattan Cocktail Classic 2010 schedule, in a useable form.
Apr/100
I think I’ll probably go ahead and introduce myself to Lesley Townsend and ask why she didn’t do something similar to this on the official site, but, so that I could figure out what I could attend without conflicts, I created a Google calendar for the currently-posted MCC events, which I’ll try to keep up to date as things get added between now and the Ides of May. Here it is:
Regrettably, I’m ignorant of the ways to go about offsetting the start date or the presentation method when embedding a Google calendar. You definitely want that in at least weekly, if not daily, view, and you want to bounce forward (or backward, although I’m not sure why you’d come to this later and need to do that) to 14 May or so.
Name this drink!
Aug/096
A friend described something that Rye is doing with Averna, rosso vermouth, and (she remembers / presumes) rye as “brown and grown-up … the kind of thing drunk by crusty British professor types in the 1930s – you know, one glass of claret with dinner (roast beef), one glass of spirits afterward, and to bed at 9:30pm.” I got so far as the rye and the Averna, and knew I’d agree: too much brown, heavy stuff, not enough balance. So here’s what I’m actually having as my last drink before bed, which I like very much and would like to serve to other people, which probably means it needs a Name, on which I’m coming up blank:
2 oz rye (I used Old Overholt)
¾ oz Averna amaro
¾ oz Cinzano bianco (note: not dry, the sweet, white type of vermouth)
Stir in a mixing glass on ice, strain over cubes in a Collins, top with soda, garnish with a flamed orange peel (and discard the peel).





