Presidents and Assholes College Drinking Game

PRESIDENTS & ASSHOLES “ASSHOLE” or as some know it as “WATERFALLS”

DRINKING GAME

• Players: 4+Type: Competitive
• Drink: Beer or your favorite light mixed cocktails.
• Friends
• Consumption: A lot

Summary

Asshole, similar to Kings Cup, is a drinking game that you will find being played globally. This, in large part, owes to its simplicity and the fun that can be had with the game rules, as well as its ability to help all players have a few beers!

While you might find other different players give it a different name and even have different rules, the principles of the game are mainly the same as what we have laid out in this post.

Some alternative names from around the world are President, Scum, Warlords, Butthead and Root Beer, amongst others. Rumour has it that this game was founded by four Australian students who were looking for a fun new drinking game. We could bore you with the full history, but let’s move on to the good stuff – The game itself!

Let’s Dive in! Asshole is a popular, but more complex and competitive turn-based card drinking game. Your position each round yields to an initial pre-game advantage (or disadvantage), and positions are won by getting rid of your cards the fastest.

Equipment

• Deck of cards

Setup

All of the players spread out and sit around a surface where cards can be played. The dealer equally disperses the cards amongst the players. If you’ve already played around and players have positions, the card exchanges would take place before the first turn.

Rules

Turns: The President begins the game with the first turn, followed by the Vice President, then the middle of the pack people, and finally the Vice-Asshole and Asshole.

Playing Cards: Unless you’re playing the first card of the hand, any card played must be equal to or greater than the card played prior to it. If an equal card is played, then the next person in line’s turn is skipped this round. Aces are the highest non-special card, and 3s are the lowest (2 is a special card).

The hand ends whenever a full rotation of turns is complete, ending with the person who put down the last card. Following the end of a hand, the Asshole clears the pile, and whoever placed the final card on the previous hand begins this one.

When a new hand begins, if the person beginning the hand has a pair, triples, or quadruples of a card, they have the option of playing them all at once, and for the duration of this hand, only that specific pairing of cards can be played.

Special Cards: 2s are “special” in that a single 2 card clears the entire pile, and whoever dropped it begins the next hand. A single 2 can even clear a round of doubles, triples, or quadruples, but they can’t be played out of turn.

Positions: Positions are deciphered based on the order that players were able to play all their cards. First to finish is President’s next game, second is vice president, second-to-last is Vice-Asshole, and last is Asshole. Anyone in between will be a Normal Player, with no specific special rules.

Special Position Rules:

President:

• Before each game can request two cards of their choosing from the Asshole, in exchange for any two cards they decide to give them
• Start the game off with the first turn
• Can force any player to drink at any time for any reason
• Can order the peasants to refill your drink when needed

The president gets to make a rule (my favorite is the one where you have to say “…in my vagina.” after you finish talking), and if someone forgets to honor the rule, they have to drink.

Vice-President:

• Before each game can request any card from the Vice-Asshole in exchange for a card of their choice
• Goes second following the President
• Can make anyone other than the President drink at any time

Normal People:

• Turn is decided by the finishing order from the previous game
• Can force each other and the Assholes to drink
• As long as the Asshole has not picked up the cards and started dealing with the deck the president and those above you are in control and can make you drink.

Vice-Asshole:

• Gives the Vice President a card of their choosing before each game
• Turn is second to last
• Can force the Asshole to drink

Asshole:

• Gives the President two cards of their choosing before each game
• Goes last in turn
• Must refill anyone’s drink that needs one
• Must deal the cards & clear the piles when a hand is over
• As soon as the asshole touches his cards, everyone else is in charge of him because they have a higher rank.

The asshole is in charge of clearing the cards (when someone lays down a 2 or no one can play) and as soon as someone realizes the cards need to be cleared, they start counting until the asshole clears the cards, and the asshole has to take that many drinks. Anyone higher than you (they got rid of all their cards before you last round) can tell you to drink, but if you are above them in the next round, you can get your revenge.

Drinking Rules: Drink whenever the following happens:

• When you pass
• When you get skipped
• when a 2 is played
• Whenever someone ranking above you tells you to drink
• Whenever the President calls a “Board Meeting” everyone waterfalls.

This sounds complicated, but really it’s not. Deal the entire deck. Whoever has the 3 of Clubs starts the first game. Continue going clockwise, each player laying down a card, or cards, higher than the one played before (Aces low). Doubles beat singles, triples beat doubles, and quads beat triples. You have to play if you can.

A two clears the pile and the person who lays down the two lays down another (preferably their lowest card).

Three’s reverse the order to counter-clockwise, then back if another 3 is laid down. If someone cannot play a card, they pass and take a drink. If no one can play on the last card (s) dealt, it clears and the person who no one could play on lays down another card, and you continue in order. The point is to be the first one to be out of cards because that makes you the president. The last person out of cards is the asshole, and you can fill in the ones between (vice, secretary of whatever, it’s up to you – be creative).

Extra Rules: When you begin a game of Asshole, you’re not allowed to leave, or really do virtually anything else of your choosing, unless you’re President. If a player is so dominant that they are President multiple games in a row, they can introduce any rule of their choosing.

Keep playing until everyone is too drunk to figure out if 7 beats a 5 and everybody wins!

As always, please remember to drink responsibly! This alcohol drinking game is not meant to lead to you becoming sick due to the over-consumption of alcohol. Need a sober ride? Save $5.00 by riding w/ Lyft! Or stay in & have drunk food delivered by Postmates (Get $100 free delivery fee credit using our link!) If you enjoyed it, please leave feedback in the comments & let us know how we can make it better!

Credit:

Chris Powell

Stephani

Stephen

Presidents and Assholes College Drinking Game published first on https://iowalegendaryrye.com/

Do you want a “Butt” of Rye Whiskey?

Iowa Legendary Rye

Do you want a . of Rye Whiskey

The imperial system is a clever thing. Like, truly interesting. So amusing that there is really a unit of estimation for wine (or whiskey) casks called a “butt.” That implies in the event that you top the barrel off, you in fact have a buttload of whiskey—however, you’d likely simply consider it a “butt-load”. It is safe to say that you are giggling a bit?

OK, truly, however. Not many individuals despite everything talk as far as tuns and butts any longer. The outdated terms are likely just utilized at wineries and refineries nowadays, but they’re despite everything interesting, if simply because the historical background offers an excursion back in history when enormous barrels of liquor united countries. The words are gotten from Old English as well as Dutch, Italian, and French. Butt really originates from “botte,” a Medieval French and Italian word for boot. In Italy, in any event, botte is as yet used to allude to a wine barrel.

Representation for an item named “Butt” but …lol it is a genuine unit of Measurement.

Now, you’re presumably pondering exactly how much wine it takes to make a buttload. The actual sums have differed somewhat over the years, but we’ll go with the numbers. As per those people, a butt is 108 Imperial gallons. It is likewise a large portion of a tun which is 216 gallons. 33% of a tun, 72 gallons, is a puncheon, and 33% of that is a tierce. Half of a butt, 54 gallons, is known as a hogshead. An exhausting old barrel is only 36 gallons, and a LOL-commendable kilderkin is 18 gallons. The littlest unit is nine gallons, and it’s known as a firkin, as a result obviously, it is. You can likewise consider it a rundlet.

Remember that these words are utilized in an estimation measurement that was essentially developed by ancient man in Europe and England. The Imperial framework gauges the heaviness of people in stones and the stature and horses in hands. Furthermore, good karma attempting to recall how to change over things, in light of the fact that there is positively no purpose to the recipes. The words are fun, however!

Did you know that a “butt” is actually a unit of measurement for whiskey? Back in the medieval times, the term “butt” was used to describe the amount of wine or whiskey equivalent to two hogsheads, which is another medieval measurement for a large cask of liquid.

The word “butt” comes from “botte,” a French and Italian word meaning boot. Although “butt” has evolved in English to mean something else completely different, the term “botte” is still said in Italy to describe wine casks!

Now, you may be wondering exactly how much a buttload of rye whiskey even equals. Well, it might be more than you expect. Turns out, a buttload of rye whiskey translates into roughly 151 gallons! Can you imagine having a barrel of that much rye whiskey at your house?!

At Iowa Legendary Rye, we may have buttloads of rye spirits, but when it comes to making our spirits, we take a much smaller approach. Instead of distilling our rye spirits by the buttload, we believe in focusing on small batches. Using our 100% all-natural rye, we feed our what’s known as our “mash build” into 23-gallon pot stills instead of industrial cookers that can fit hundreds of gallons. 

By limiting our quantities, we have much more control over creating delicate, nuanced flavors. In these small batches, we have the power to highlight specific flavors in our rye spirits that would simply disappear if we made them by the buttload.

For example, in our Aged Black Label, you can access notes of caramel, vanilla, and honey. In our Unaged White Label, you can access similar notes of caramel and vanilla but with some coconut in there too. In our Blue Label Rye Vodka, you can access a slight spice and mild grain. All these flavors are thanks to our historically accurate way of creating our legendary rye spirits. 

We take pride in our small batch process with 23-gallon pot stills so that YOU can enjoy Iowa Legendary Rye by the buttload! Don’t forget to stop by your local liquor store today and stock up on our legendary rye spirits for your home cocktails.

Do you want a “Butt” of Rye Whiskey? published first on https://iowalegendaryrye.com/

Top 60 Whiskey Blog Posts in the World

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Barback Duties for Bartenders

Barback Duties

A barback is a bartenders’ assistant. They work behind the bar next to the bartenders. Many of their duties are similar to the bartenders’ duties.

Please Note: Barback duties are different for every establishment. Some establishments don’t have barbacks at all.

Setting Up The Bar

1. Get ice for all the wells. This is the first thing that should be done. Without ice, mixed drinks can’t be made.
2. Prepare fruit trays. Garnishes are important for drinks. Make sure there are some backups.
3. Restock the bar with beer, liquor, wine, glassware, juices, etc. Make sure that everything is at the bar and that there are enough backups for the shift. Note: Always rotate the products.
4. Check the draught beers to make sure they’re working and that they’re not empty. If they’re empty, change the kegs. Note: Do not lift a keg by yourself. Always get somebody to help you and always lift with your legs and not with your back.
5. Get trash cans and towels.
6. Make sure that the bar is clean before opening it.

Work Flow

1. Collect empty glasses from the bar.
2. Wash glassware. When washing glassware, use warm soapy water to wash, clean water to rinse, and cold sanitizer to sanitize the glassware.
3. Wipe the bar top constantly.
4. Restock anything at the bar.
5. Help the bartender on anything that he/she needs.

Closing Duties

1. Wash all the glassware.
2. Restock beer, liquor, etc.
3. Clean the bar.
4. Place dirty towels in their appropriate location.
5. Get rid of the trash and boxes.
6. Make sure that the beer cooler is clean and organized.
7. Always “Close to Open.” This means to leave everything ready for the next day.

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Important Bartending Tools for your Household

If you’ve ever watched a professional bartender put together a drink, you’ll notice that they’re using a bunch of specialized tools to stir, shake, mix, peel and do all the little things that make great drinks great. If you’re just getting started making drinks at home, trying to find the names for these tools or even purchasing them might feel a bit intimidating. That’s why we put together this list of the 7 most essential tools for home bartending along with a few suggestions on how to replace them with normal household items. Let’s get into it!

1. Bar Spoon

   The Bar Spoon is a long, skinny-looking spoon that makes stirring cocktails like the Martini and Old Fashioned somewhat easier. Essentially, when you’re stirring, you want to be moving the ice and liquids around rapidly, but gently without chipping off any small pieces of ice from the cubes. If you don’t have one, use a chopstick for the stirring and a teaspoon for the spooning.

2. Boston Shaker

   The Boston Shaker is probably the most iconic among bartending tools, and for good reason! The Boston Shaker is an extremely versatile tool that’s used in the majority of cocktail recipes to chill, dilute, mix, and aerate your drinks. If you’re planning on getting one, we recommend the tin on tin variety, as it’s easier to use and won’t break if you drop it on the floor. If you don’t have access to one, a jam jar with a tightly sealed lid will do just fine.

3. Jigger

   This is a tool used for drink measurements of your liquor. Usually with one side that measures 1/3 oz, 3/4 oz, and 1 1/2 oz (a jigger), while the other side measures 1/4 oz, 1/2 oz, and 1 oz.

4. Mixing Glass

   This is a tall, wide glass outfitted with a small spout for easy pouring. Again, this could easily be replaced with a jam jar or any wide glass container. Just make sure it’s large enough to let you move the ice cubes around when you’re stirring.

5. Muddler

   The Muddler is used to crush up fruits, berries, herbs, and other ingredients inside of your mixing vessel. By muddling ingredients in the glass or shaker, all of the essential oils will be released into your drink, rather than onto your cutting board. If you don’t have one at hand, a wooden spoon or rolling pin will do just fine.

6. Paring Knife

   A nice and sharp Paring Knife will be indispensable for your home bartending adventures. Use it to quickly cut up fruits for muddling or to make garnishes like lemon wheels for your drinks. A normal kitchen knife will work as well, but we like the Paring Knife for its compact size and maneuverability.

7. Peeler

   Speaking of garnishes, get a nice peeler for your home bar. The Peeler will let you zest fruits like a pro, and it won’t hurt you as bad as the Paring Knife if you manage to slip up. If you don’t own one, the Paring Knife will do. Let’s be honest though, you’re more likely to own a peeler than a teeny tiny bougie knife.

Hot tip: If you’re zesting fruits for garnish, do so over the contents of the glass. This lets you add all those essential oils inside your cocktail rather than your prep surface area.

8. Strainer

Most Boston Shakers come with a Hawthorne Strainer. These are brilliant for straining out fruit pulp and ice from your shaken cocktails. Don’t have one yet? Not too worry! A fine mesh sleeve or different types of strainers do just fine.

Now that you know what kind of tools you’re going to need, you’re going to need some recipes to try them out. Here are 12 basic drink recipes every home bartender should know!

12 BASIC RYE COCKTAIL RECIPES

Pan American

Scofflaw

Los Angeles

Parity Cocktail

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Liquor always First When Oredering Drinks

Liquor always First When Oredering Drinks published first on https://iowalegendaryrye.com/

Bartending Drink Mesurements

Bar Measurements

Most mixed drink recipes in our database use ozs as the measurement of their base. I use ounces as the estimation for the beverage plans. Sadly, numerous individuals are not used to utilizing this sort of estimation. I have made several outlines and a unit converter to assist you with the transformations.

Splash

At whatever point I state, “Splash” I mean a limited liquid quantity. This modest quantity could be utilized to shading or blending a beverage or to include a smidgen of taste to the beverage. If it’s not too much trouble utilize your judgment on this one.

Dash

At whatever point I state, “Dash” I mean a modest quantity (littler than a splash). It could be a couple of drops like 5 or 6 drops.

Float

“Float” I mean a layer. It is a limited quantity that goes on the head of the blended beverage. Kindly utilize your judgment.

Part

“Part” signifies any sum you need. It could be 1 ounce, 1/2 ounce, 2 ounces, 1 cup, or some other sum you need. Everything relies upon how large you need your beverage to be.

 

Common Terms and Their Metric Equivalents

Unit	Ounces	Milliliters (Rounded)	You May Use
1/4 oz	1/4 oz	7.39 ml	7.5 ml
1/2 oz	1/2 oz	14.79 ml	15 ml
3/4 oz	3/4 oz	22.18 ml	22.5 ml
1 oz	1 oz	29.57 ml	30 ml
1 1/4 oz	1 1/4 oz	36.97 ml	37.5 ml
1 1/2 oz	1 1/2 oz	44.36 ml	45 ml
1 3/4 oz	1 3/4 oz	51.75 ml	52.5 ml
2 oz	2 oz	59.15 ml	60 ml
Dash	1/32 oz	0.92 ml	1 ml
Teaspoon (tsp)	1/8 oz	3.7 ml	3.75 ml
Tablespoon (Tbsp)	3/8 oz	11.09 ml	11.25 ml
Pony	1 oz	29.57 ml	30 ml
Jigger	1 1/2 oz	44.36 ml	45 ml
Cup	8 oz	236.59 ml	240 ml
US Pint (pt)	16 oz	473.18 ml	480 ml
US Quart (qt)	32 oz	946.35 ml	960 ml
US Gallon (gal)	128 oz	3,785.41 ml	3.84 L
Note: “oz” stands for fluid ounces (US), “ml” stands for milliliters and “L” stands for liters.

Equivalents

Measurement	Equivalents
Tablespoon (Tbsp)	3 Teaspoons
Cup	21 1/3 Tablespoons
Pint (pt)	2 Cups, 1/2 Quart, 1/8 Gallon
Quart (qt)	4 Cups, 2 Pints, 1/4 Gallon
Gallon (gal)	16 Cups, 8 Pints, 4 Quarts
Liter	1000 ml, 100 cl, 10 dl
Milliliter (ml)	0.001 Liters
Centiliter (cl)	0.01 Liters
Deciliter (dl)	0.1 Liters

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