Since first getting into the bartending trade during his teenage years, Tyler King has dealt drinkage to punks and drunks in both New York City and Phoenix. Back during his Gotham days, he was behind the bar at the landmark CBGBs on Manhattan's Lower East Side, while these days he's punching the time clock at Jugheads in east Phoenix.
|Jugheads bartender Tyler King.|
So is there any difference in serving suds in either town? Not much, King says.
"It's pretty much the same thing in either city. It's pop a beer, pour a shot. That's what everybody wants. They're looking to get to a certain place and alcohol gets them there. They just want to watch the band or the DJs and have a good time," he says. "Nobody's trying to overthink what they're drinking, they're not worried about what the guy next to them is having. It's not a fashion statement."
If Jugheads patrons tire of popping the requisite PBR and Jameson shots (which Tyler says is a standard order at the bar) on their road to that "certain place," they might want to consider sucking down a few Dirty Phoenix bombers. It's a potent mix of liquor and energy drink that the bartender says will quickly get you lit, but not overwhelmingly so.
"It tastes good, it goes down well, you don't look like a sissy if you order it," he says. "Anybody and their mother could drink it. Well, probably not mine. My mother probably couldn't drink it."
But while Mama King won't be mixing up any Dirty Phoenix bombers in her kitchen anytime soon, you readers are more than capable of doing so by using the following recipe:
The Dirty Phoenix:
½ ounce of Crown Royal
½ ounce of Malibu Rum
½ ounce of Peach-flavored vodka
Mix all three into a shot, which is then plunked into a glass filled with four ounces of Monster, Rockstar, Red Bull or any other energy drink. You can also substitute the sugar free version of said beverages.
"It's for the skinny kids," he says. "Then again, if you're a skinny kid, what are you doing in a bar in the first place?"
Note: Some of the measurements in the shot are approximated, as Tyler described them as "equal parts" due to the fact he generally guestimates the exact amounts when pouring the drink. (Your mileage may vary.)
"We're not mathematicians, we're bartenders," he quips.