so we all know the $225 night out post by now and all ire is rightfully deserved. dude is a Prick. Completely projecting his own irresponsible spending onto others under the assumption we all do that. right, cool.

But ignoring that, it also really points to a very fucked up relationship with alcohol thats excessively normalized imo? Like the average cocktail for upscale places around here is $8-12. Even if it were $15/cocktail (presuming he’s going to one of those really expensive clubs, which is how it sounds), that’s 10 cockatils in a night PLUS a “pre-drinks bottle”. I’m gonna be real generous and assume that’s being split with friends but even then, at an average of 16 shots per bottle (assuming they are measuring 1.5 oz per drink or shot), that’s around 2-4 drinks minimum (he and 3 friends up to he and 5 friends) before going out to have, again, 10 fucking cocktails. And I honestly feel like given how its phrased, the bottle isn’t really shared. That is around 14 drinks per night. Minimum. For references, experts consider more than 14 drinks per week to be “heavy drinking” or “at-risk behavior”.

I know this is an extreme example but honestly I know plenty of people for whom 10 drinks in a night is “taking it easy”. Like the idea of drinking before you drink (presumably to save money) is so normalized and I do it too (so I only spend like $30 out because i make delicious cocktails)! But like as I’ve recognized my own extremely at risk behavior and made changes, the more I’ve noticed just how utterly fucked up our society is about alcohol. And just thinking about those numbers is fucking me up. Like dude, you are likely an alcoholic and you need help, spending $150 on drinks is not just financially detrimental it points to a severe problem. A severe problem that a lot of folks have and may not recognize as incredibly serious, because its how everyone else around them drinks.

Idk ths isnt like a “dont go out, dont have fun, get help if you have a beer to unwind” post but its like….there is a lot of grey area in addicition and risk, and when you’re around enough people doing the same thing you are, it’s way harder to recognize. I grew up with a severe fifth-a-night alcoholic who refused treatment at every turn., and even with being really careful ( i dont drink as a solution to anger, stress, sadness, etc., and I have self imposed rules about drinking alone–which is Very Rare and pretty much only for baths) I didn’t have control over myself or my drinking for a really, really long time. And we would make jokes about it-it’s undergrad! we all do it!–but over the past few years it became evident I was developing issues, especially with stopping once I start. Like you don’t have to wait until rock bottom to start recognizing and treating a problem. Like when you have more “oh god what did I say and do, where are all these marks from?” mornings than “i had a great time and dont feel a massive pit of regret over what i might have said or done” it doesnt mean you defintiely have a problem but it does mean you might want to really think hard. I would often tell myself my excessive drinking was due to social anxiety, but as it turns out drinking past a certain point really exacerbated my anxieties and doubts, which made me react erractically. As I do more self reflection on my substance use, regrets from drunken nights feuled my party anxieties, and it was weird to try and break that cycle but as I go to less random house parties and spend more time around people that I am actively comfortable around, it’s really eased my urge to continue drinking well past my limit. I don’t think I was an alcoholic (or am, if you ascribe to the lifer philosophy), but I know I was heading in that direction,a dn I’m taking steps to mitigate damage. It’s all different for everyone! And this is a hell of a tangent, but idk just thinking about it a lot and that post really stirred up some Thoughts

                 alright, so this is way more my jam than fancy promos, so give this a like / reblog if you’d be interested in interacting with an ex-junkie super human with a passionate love of murdering drug trafficking thugs. AKA: FETCH WALKER OF INFAMOUS SECOND SON! sure, she’s about as cuddly as a molotov cockatil, and to say she’s got a mouth that’d make a sailor blush would be an understatement, but her intentions ( for the most part ) are good.


Late last year, right around the time of the launch of spenser magazine, St. George Spirits released not one but three unique expressions of gin. It’s hard to believe that we’re already one year into this venture of ours and we couldn’t let a second holiday season pass by without offering up our favorite cocktail recipes for these three botanical spirits.

Each drink that follows is a twist on a classic cocktail, chosen to highlight the different distillations of gin sold nationally by St. George. We hope you enjoy them as much as we do.

St. George Terroir Gin and the Emerald Bay Cocktail (Green label in photo above)

The Terroir Gin is an ode to the aromas of California’s coastal forests.  It has an intense earthy, woodsy nose and flavor derived from Douglas fir, California bay laurel, and California coastal sage—complemented by bright, citrusy top notes. We think it pairs perfectly with the herbal sweetness in green Charteuse, which is why we are using it in our updated version of the classic Bijou cocktail.  The Bijou, which means jewel in French, matches gin with the Chartreuse and sweet vermouth. In our Emerald Bay, we replace the sweet vermouth with bittersweet Kina l'Avion d'Or and add in a few dashes of Scrappy’s Celery Bitters to create a well balanced drink for serious lovers of serious cocktails.

1 ½ oz. Terroir Gin
½ oz. Green Chartreuse
½ oz. Kina l'Avion d'Or
2-3 dashes Scrappy’s Celery Bitters

1. Fill a mixing glass with ice. Add all of the ingredients to the glass and stir thoroughly to chill and combine. Strain into a small rocks glass filled with one or two large ice cubes.

St. George Botanivore Gin and the Fog Horn Cocktail (Blue label in photo above)

Botanivore Gin earned its name because it’s loaded with 19 different botanical ingredients. This gin is deliciously herbaceous and bright, and, of the three from St. George, is the most versatile as an addition to any gin cocktail. For this reason, we thought it would be fun to find a tropical twist for this spirit. Something that can cut through the grey of winter. Now, the Fog Cutter, upon which this drink is based, is generally not thought of as a gin drink. But there is no reason it can’t be. Using the dense Pacific fog that gently glides under the Golden Gate bridge as inspiration for our updated beverage, we upped the amount of gin in the traditional recipe, used Northern California rum, “brandy” and orgeat and switched from the traditional orange juice to pineapple to make a tiki drink with sophisticated flavors that we think you will love.

1 oz. Botanivore Gin (plus more for float)
1 oz. Charbay Tahitian Vanilla Bean Rum
½ oz. Aqua Perfecta Basil Eau De Vie
1 ¼ oz. lemon juice
¾ oz. pineapple juice
½ oz. Small Hand Foods Orgeat

1. Add all of the ingredients to a cocktail shaker with a generous amount of ice. Shake thoroughly, until well chilled. Strain into a tiki mug filled with shaved ice. Float an additional ½ oz. Botanivore on top of the drink and garnish with a wedge of fresh pineapple. Serve with a straw.

St. George Dry Rye Gin and the Wry Martini (Red label in photo above)

Dry Rye Gin has twice as much juniper in its recipe as either of the other two St. George gins, plus a base of pot-distilled rye that provides structure and spice. Warm notes of pepper and caraway give the Dry Rye an intriguing depth of flavor and the rye provides a sweet maltiness reminiscent of a Dutch genever. While St. George suggests trying this gin in cocktails that call for rye, we thought the bombastic amount of juniper called out for a martini. Being throwback cocktail fanatics, we love that the dictionary definition of “wry” includes not just “using dry humor” but also “(of a person’s face or features) twisted into an expression of disgust, disappointment, or annoyance” because that is how we feel when people go overboard with their jokes about ditching the vermouth in what they call a dry martini. Call it as that is people: gin, up. But if you want a martini, allow us to present you with our house recipe.

2 oz. Dry Rye Gin
½ oz. Luli Moscato Chinato
1 dash Regan’s Orange Bitters No. 6

1. Fill a mixing glass with ice. Add all of the ingredients to the glass and stir thoroughly to chill and combine. Strain into a small coupe and garnish with a twist of lemon.

Photo of the three gins together by Hilary Kline; Three photos of the different cocktails by Meredith Paige