Not yet. The pilfered pre-pro rye story had more merges than this.
This time last year I was drinking that "sick bay alcohol" since I was in Iran. There is NO way you wouldn't be able to tell the difference, even if you've got the palate of an anteater. The buzz is weird too, not very pleasant.
I'm sorry,.........could you please repeat that?
Yes repeat, but not too loudly please.
I worked in restaurants for years and never saw anyone do this. Just seems like a shady practice done by shady people. I wouldn't say it's the norm.
I'm pretty sure my dossier is a mile thick, but it's mostly full of red herrings and dead-ends, with a few snapped g-strings and a bunch of broken hearts tossed in for good measure :lol: No bullshit, there are many reasons it took me a decade to work up the courage to go there. The fear of NSA attention being the least of them. But wanderlust has always driven my mendicant soul, and I felt like trying to see the world without even knowing the place where I was born was a pretty disingenuous way of going about things, but I seriously digress...
Back on topic sometimes I suspect that there are a couple of local places in MA that cut their booze with ethyl alcohol or other cheaper stuff, but I don't frequent any bars where I would suspect the quality of what I'm being served.
This is precisely why when I am out and order a mixed drink I request the well.......................that and I'm a cheap bastard......................................sorry Mom....