Artist: J. Roddy Waltson and The Business
Interview with: Steve Colmus (drums) and Logan Davis (bass)
Hails From: Kansas City, MO
1: The one bottle of liquor that is on your rider at all times:
Is Maalox alcoholic? Jack Daniel’s or Stoli, depending on who’s turn it is to not drive that night.
2. The cocktail or spirit that best describes your personality:
3. Favorite bar you discovered on tour:
The Clairmont Lounge in Atlanta, GA. It’s like a strip club run out of your uncle’s basement, with your aunt’s friends as the dancers. And they play garage rock while all this is going on. If Heaven has a bar…
4. Most tragic or triumphant inebriated moment on stage. Spill it!
Our last time through The Dame (R.I.P.) in Lexington, KY, we got completely hammered and slogged our way through The Drunkest Set We’ve Ever Played. Everyone was trashed – people were falling off stools, we were all in the wrong keys, we had to start songs over, our friends were walking out. We learned alot that night, and even though one of our friends thought it was “a complete f***ing embarrassment,” we had a blast at the time. Tragedy and triumph all mixed together.
5. Raw eggs in cocktails: Gross or Glorious?
We’ve never tried this, nor would we welcome into our homes anyone who has. Raw eggs are for mohawks and training montages only.
6. Best late night grub hub after a night of drinking:
Taco Bell. Grilled Stuf’t Burrito. (Substitute refried beans for the beef.) Great for the morning-afters too.
7. Your band’s drinking toast of choice (think “cheers” not “bread”):
8. Finish this sentence: Last time I took home a bar man or maid…
“She became Billy’s girlfriend.”
9. Your favorite hometown watering hole:
Rocket to Venus in Baltimore. Kickass jukebox, rad bartenders, The Brewer’s Art’s Resurrection Ale on tap, and The Best mac ‘n cheese on the planet.
10. The song on your newest album best enjoyed with a boozy buzz:
“Used to Did.” It was written to sound like those moments when you’re just kicking life in the asshole and want everyone to know it.
Rocktail: Stop Sip and Roll
The gritty whiskey tinged rock of J. Roddy Waltson and The Business is the inspiration for this week’s Rocktail. Touching elements of gospel, country, and soul-fueled southern rock, “the business” truly knows how to bring the heat and deserves a stiff sprit forward drink to pair. Enter, the Stop Sip and Roll, aka The Brain Duster, invented by the good folks at Prichard’s Distillery. “The Hot Roddy”, while wholly amusing, wouldn’t quite do their sound justice. Adhering to the band’s whiskey preference, this cocktail incorporates Prichard’s Tennessee Whiskey mixed in equal parts with Vieux Carre Absinthe and Dolin’s Sweet Vermouth. A blend of nutmeg and black pepper on the surface brings a spicy finish, topped with Jerry Thomas’s Decanter Bitters for a subtle clove, angostura bark and cinnamon finish. This baby is potent, complex, and delicious. Stop Sip and Roll!
- 1 oz Prichard’s Tennessee Whiskey
- 1 oz Vieux Carré Absinthe
- 1 oz Dolin’s Sweet Vermouth
- 2 dashes Bitter Truth Jerry Thomas Decanter Bitters
- freshly grated nutmeg
- course black pepper
Glass: Small Wine Glass or Coupe
- Stir the Whiskey, Absinthe, Vermouth, and two dashes of bitters in a mixing glass over freshly cracked ice to chill (for 30 seconds or roughly 40 rotations of the spoon)
- Strain into serving glass and garnish with freshly grated nutmeg and course black pepper. Serve!
J Roddy Waltson and The Business Links: