We made cocktails based on our jobs. I made spiked kombucha with elderberry syrup and smoked passion fruit ’cause I’m a chef. I made a twist on a Manhattan with Chartreuse and foraged herbs because I’m a chef. I made a classic French consomme with fernet, lard, and a beef bouillon crumble rim because I’m a chef. I brought shots of used fryer oil ’cause I’m a chef. I got three cigarettes ashed out into my own tears. It’s in a deli cup ’cause my wife took the nice glasses in the divorce ’cause I’m a chef. Oh, that’s hokey. I age my tears in sherry barrels. Nice. Yeah.