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by Justin Beckner

Over the past decade Sailor Jerry has turned itself into one of the greatest success stories of the industry while miraculously staying true to its roots. This is largely due to grassroots style underground marketing campaigns and the relentless work put in by people who believe in the product. But let us not forget that marketing campaigns are not what ultimately sells rum, the uncompromised flavor of Sailor Jerry’s is what sets it above its competitors and is fast making it one of the top selling brands of rum in the country.

Our story starts with a man named Norman Collins, known to friends and clients as “Sailor Jerry.” Jerry was a seafaring tattoo artist, musician, and poet, who schooled himself on the Asian art of tattooing during his time in the Navy. Everything Jerry pursued he did with valor and passion, but it was his work doing tattoos that garnered him his iconic and legendary status within the annals of the tattoo industry and beyond. Designers like Ed Hardy have been heavily influenced by Jerry’s work, Converse has put his designs on shoes and clothing, and the use of anchors, compasses, and ships are staples in tattoo shops around the world. Jerry was also very insistent on the sterilization of equipment, especially needles. This helped to decrease the spread of infection and clean up the image society had of tattooing.

The tattoo work of Norman Collins contains a resonance of the passion and valor which he put into everything he pursued. So it makes sense that those who played such a vital role in making Sailor Jerry’s Rum would share those same principles. The rum itself is a work of art. A gentle blend of caramel and vanilla flavors that are so smooth, you can actually enjoy this rum straight on the rocks. It also tastes great with a cola or in any sort of mix which calls for rum.

The following is an interview conducted with Sailor Jerry’s Rum Brand Ambassador and marketing mastermind, Erin Cooper.

Justin R. Beckner: How did the Norman Collins namesake become a brand of rum?

Erin Cooper: A company called CCM owns the Sailor Jerry brand. They bought the artwork and the name and started off as a clothing company. A few years into this, they decided that they wanted to have an alcohol in honor of Norman Collins. They went to William Grant, who are known for their Scotches, and of course Hendricks Gin, and they put together this amazing spiced rum to honor Sailor Jerry.

JB: Tell us a bit about Norman Collins, the original Sailor Jerry.

EC: He was the grandfather of Americana style tattooing. A lot of people don’t know that and are somewhat jaded because of Ed Hardy and how they blew up that form of artwork into this commercial thing rather than a respected artform. Norman Collins actually taught Ed Hardy how to tattoo, so many of the things that Ed is known for were learned from Norman Collins. Norman traveled a lot, especially around Japan, and learned their tattooing styles and techniques and made them his own. Around the time of Norman’s hayday, during World War Two, the pinup culture was booming. So that’s where we get the pin-ups incorporated with the anchors and compasses and other symbols of Americana.

JB: I’m told that the recipe for this rum is kept under lock and key.

EC: What’s great about William Grant is that we are a family owned company and our Scotchers will talk your ear off about how our Scotches are made and the distilling process. But with Sailor Jerry, the recipe and the process are kept under lock and key, and even the Ambassadors aren’t allowed to share them. I can say that we do our blending in New Jersey. Of course the flavor is no secret; it’s got a rich vanilla flavor with some caramel and a hint of lime. A lot of people assume that because Sailor Jerry is 92 Proof that it’s really sharp and you can’t get any of the flavors. But in spite of the high proof, you can really pick out the flavors and see the scope of the awesome profile of the rum. One of Sailor Jerry’s mottos was “My work speaks for itself.” That’s what we like to say about the brand. When you mix it with cola or have it straight up or however you choose to drink it, you’re going to taste it for what it is. We make it the way it’s supposed to be made.

JB: The marketing strategy for Sailor Jerry is very grassroots. How did this brand grow so quickly to rival some of the more commercial rum brands?

EC: We started underground with Sailor Jerry and we hit the dive bars where we thought would be a great place to put it. We gave bands the rum and they promoted it on tour – it was definitely a snowball effect from there. We won’t put advertisements on TV or magazines and the brand has gone further than they ever imagined it would. We still want to stay underground and we want to stay true to the people who know Sailor Jerry’s for what it is. We want to stay true to the punk rockers and the rockabilly geeks and the people who made Sailor Jerry’s what it is today. But at the same time, it is a rum for everybody and we want to make it available to the general market. What’s cool is that recently we’ve been seeing Sailor Jerry’s in high end bars here in Las Vegas and many of the casinos and it’s been getting picked up by corporate beverage programs, and it’s not because of the label or because of Norman, it’s because of the liquid inside. It’s the same way with music; the bands that who drink Sailor Jerry and help promote it are always a natural fit.

JB: I think Sailor Jerry’s philosophy fits quite well with the philosophy at SuicideGirls.

EC: I totally agree. I think that when Missy and Sean started the site it was very underground and it was based on this alternative lifestyle and the art that goes with it. Sailor Jerry’s stated out the same way. I also would like to say that Amina is fantastic. She’s a great photographer and if it weren’t for her, I wouldn’t be where I am today. I started out in modeling and she was a great inspiration for me and it’s been so amazing to have her and AmberLynn on our staff at SJ.

JB: Let’s talk a bit more about how you got your start and how you came to be the Ambassador for William Grant.

EC: I started out modeling here and there and did some work with Inked Magazine. One day I got a phone call from one of my friends who knew an agent who was looking for tattoo models for this company called Sailor Jerry. I had never done modeling for a liquor company before and I was super nervous but I did it and pretty soon I was working at all the Sailor Jerry promos that were going on in Las Vegas. Then when New York decided that they wanted a brand ambassador for Nevada, my name came up and I went to New York, interviewed, and got the job. Around that same time they were doing a casting call for the 2011 Sailor Jerry Calendar, so I sent my picture in and crossed my fingers that I would get it and I got a phone call like a week later saying that I was going to be in the SJ Calendar. All these great things happened all within a short span of time. I love my job and everything that the company it. I’m very glad to work for a company that fits me so well because I am a terrible liar. When I worked in retail, it was hard for me to sell things if I didn’t really like the way it looked. With Sailor Jerry’s, it’s so easy for me to sell because I believe so strongly in the product.

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by Blogbot

Earlier this year, SG radio presenters Nicole Powers (SG’s Managing Ed), Lacey Conner (all round rockstar and recovering VH1 reality TV star), and Darrah de jour (SG’s Red, White & Femme post-feminist sex and sensuality columnist) were joined in studio by actress turned lifestyle guru Mariel Hemingway and her partner, stuntman and fitness expert Bobby Williams. Together they have developed a holistic regimen, which they call The Willing Way.

The pair spent a full two hours in the SG Radio studio explaining their all-encompassing mind, body, and soul philosophy. Going from yin to yang, we discussed the importance of getting enough sunlight in your life (Mariel and Bobby like to watch the sun rise and set each day, though they avoid the burning midday rays), and how to keep darkness at bay. With her life having been touched by several suicides, Mariel spoke about how she battled her own depressive tendencies, and how she has empowered herself to find a sense of wellbeing.

This being SG Radio, there was also plenty of laughter, and lots of conversation on our favorite subject – sex. Thus, the first hour of our show was devoted to talk of orgasms – and the importance of having a healthy diet of them, in order to achieve a truly balanced life.

Whatch the video above to see edited highlights from this very special SG Radio show!

For more information follow Mariel and Bobby / The Willing Way on Twitter.

by Laurelin

The old woman cupped my hand in hers. Narrowing her eyes and making a clicking noise in the back of her throat she looked up and smiled warmly. “You are untrusting in love,” she said. “Why? What is there to worry about, you have had two great heartbreaks in your life and they are over, it’s time to put the past behind you. I look in your eyes and see such warmth, too bad you cannot speak with your eyes.” She lets my hand go and it falls into my lap. I guess that lady gets paid to say those things, but at 2 AM in New York City it suddenly seems so real, and I walk back through Times Square to my hotel wondering about what she said. Was she right? Was I totally untrusting?

I went on a date the other night with a bartender from a trendy bar downtown. He wasn’t anything like me, and while once that would have really frightened me, now it seems really appealing, challenging, intriguing. I had a great time, and at the end of the night back home at my apartment I found myself smiling stupidly, wishing my roommate was home so I could talk her ear off about it. I never heard from that guy again, and it was a bit unsettling for a few days. What did I do wrong? This was so typical.

After a few days of not hearing back I moved on; not everyone gets an explanation as to why something doesn’t work out. I couldn’t help but laugh at myself a little bit — here I was wondering why everything seemed to click when it didn’t really. Who does that? “You do that,” my roommate points out. “You do that all the time. Have a great time and then freak out and run away and never tell the guy why. That’s like, your favorite thing to do!” I think about it and I can’t help but laugh, at myself, at the poor guys I have dated in the past five months, and at the whole situation in general. She’s right, I have an inability to tell the truth when it comes to wanting to end something before it really starts; I just slither back to my bar scene life and immerse myself in work. One can always trust the reliability of a 45 hour work week. Does that make me untrusting? Easily bored? Non committal?

I have always considered trust in relationships to be something that is created over time once you find someone who doesn’t drive you nuts. All of a sudden I realize that I’m looking at the cell phone you left on my nightstand when you were rushing to work and I roll over and go back to bed – instead of flipping through your texts. I’m left alone in your apartment and your computer is right there with your e-mail up on the screen, and I sign out and into mine without even a second glance. You want to go out with your friends to the strip club with an eight ball of cocaine in your pocket? Sure, have a good time. I trust you. See? I can be trusting.

That old lady was wrong. I have trust in a lot of things. I trust that my friends will get me through anything. I trust that I’m a good judge of character, and that even if something doesn’t work out that I chose that person or that path because I saw something good in it, because I thought that it would make me a better person. I trust that I will not always do the right thing but that I will know the difference between the two, and that I will do better next time, be stronger and able to learn from my mistakes. I might be untrusting in love, but that is only because a lot of times the way it’s ended up for me has left me feeling like I trusted something that wasn’t real, or that was only real for a little while and that is devastating. I was never mislead, nor was I ever misleading to anyone I ever called mine. If I mislead you, you were never mine, nor I yours.

Untrusting in love seems normal to me to an extent; it’s good to be cautious with your heart after you have spent so long learning to trust yourself. I’ll open up when the time is right. For now, the only trust I need is from the bartender shaking my martini or muddling my mojito. It’s almost summer time, and I smell some really poor life choices on the horizon. If there’s one thing I can trust in, it’s that.

[..]

by SnakePlissken

Fuck breakfast. Not breakfast foods, just breakfast the meal. It’s too goddamn early to be awake, let alone eating. And who can eat anyway when their guts are rolling harder than Andy Dick at a rave from last night’s bottle of bottom shelf whiskey? Not me, not usually anyway. But sometimes you just have to get some goddamn grease in your system to keep your stomach from eating your asshole. And when I think grease, I think about the golden arches.

I grew up poor. I know this because we called McDonald’s a restaurant and we went there for breakfast on Sundays like it was high fucking tea with the Queen mum. And the star of this meal was always the Big Breakfast. A fuck-ton of grease-laden mornin’ death all crammed into a big styrofoam container that’ll outlive you by a few hundred years. And it all comes with a tub or two of caramel colored high fructose death sauce, aka “syrup.”

And that’s still what it is. Except now they only use half the environment killing Styrofoam. Instead of a lid with proper thermal preserving properties we get this weird clear plastic lid embossed with the McDonald’s logo. Holy shit, it looks like the Lenin of fast foods all splayed out and sad. Come to think of it both probably decay at similar rates. But as bad as that mental image is the worst part is it lacks insulation leading to inevitable and undesirable side-effects.

Cold flapjacks. Fuck shit ass cock piss bitch cunt fart. Now I love the environment, don’t get me wrong. Trees are awesome and shit, but I’d sacrifice our children’s and their children’s children’s future for piping hot, butter-melting pancakes first thing in the morning. God I miss that top layer of Styrofoam. Fucking Captain Planet.

This biscuit isn’t too bad. But it isn’t too good. It’s just sort of there, but somehow you know you’d miss it if it was gone. This biscuit is to breakfast what a hand job is to casual sex. You don’t really need it, and it’s really not that fulfilling, but you’d sure miss it if it was gone. On a side note, both sometimes are in need of butter.

I love hash brown patties like this. I know they’re the bologna of potatoes, but I still love them even if they are made from bits swept off the floor and smashed together in a factory press operated by an immigrant laborer with questionable at best hygiene. That being said, when it comes to shitty hash browns McDonald’s wins the gold goddamn prize. Greasy and golden brown, they’re like eating the cast of Jersey Shore. Well almost; the hash browns don’t give you herpes.

Ok, so these patties have always worried me. Not because they look like a mole that was removed from Larry the Cable Guy’s gooch, but because of how they react within the gastrointestinal system. To put it gently, McDonald’s sausage is an investment; eat one in the morning and you’ll know it all day long with every foul-tasting belch that gurgles up from your grease-laden stomach. Work on that shit, Ronald, or at least throw some Tums and breath mints into this combo.

I’m not sure what to make of these eggs. Mostly because they seem to be exuding a sort of liquid. Normally I like things that exude liquids when hot *winkwinknudgenudgesaynomore* but I’ve never seen a scrambled egg sweat before. And given the flavor of these suckers I imagine they were included merely to soak up the grease leaking from the sausage patty. Sort of like a paper towel that came out of a chicken’s ass. Personally I’d rather eat that. Welp, time to break out the one sure cure for bland bullshit.

Ahh, that helped. That helped a lot. Now, I know a lot of you are thinking “you’re putting hot sauce on fast food eggs?” right now. It may seem as risky as shitting in a public restroom in New Delhi, but let’s face the facts here and realize that there’s not really any chance of it making me poop more. The McDonald’s alone will be adequate to make my colon reach critical mass. I will admit the spiciness could make things interesting, but I like to live dangerously. That’s why I don’t have health insurance. Well, that and poverty.

So they might be a little cold, but these cakes really aren’t too bad. Sure they’re packed with more chemicals than Charlie Sheen, but I kinda like them. The syrup is another story. It tasted like diabetes and kissing Wilford Brimley. That said it was high time these suckers got some doctoring as well.

And here’s where the strawberry preserves comes in. Sure they contain roughly as much fruit as a tall glass of Kool-aid, but it works with the syrup to make these rather ordinary cakes into a magically shitty taste treat. How do I describe the experience? It’s like going down on Strawberry Shortcake.

So, all in all, it’s not really that different than what it was twenty five years ago; a grease and chemical-laden platter impersonating a real breakfast. Not something I’d have again given the fact there are a million greasy spoon diners that serve far superior breakfast food, but it wasn’t nearly as bad as I expected it to be. Basically, if you wake up drunk and need to eat somewhere within stumbling distance it’s not a terrible choice.

7/10

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by Tita Suicide

There has been a copy of Betty Crocker’s Cookbook in my house for as long as I can remember. You know the one…It’s bright red, with white lettering, and regardless of the edition, features over 1000 recipes from green bean casserole, to New York cheesecake.

The first one I recall seeing was my Grandma’s tattered and well loved 1950 edition. Then there was my Mum’s hardcover, published in the1980s. And now I have my very own copy, the soft cover, with a spiral spine. (Of course I have my Grandma’s original tucked away safely for nostalgia’s sake.)

According to my Gran, recipes such as this one were a staple in war-time kitchens everywhere. Since fresh groceries were of high value, and often in low supply, it was common to bake with recipes that didn’t require valuable commodities such as butter and eggs. In modern times, baking without these items is more likely to be a lifestyle choice, or dietary consideration, rather than necessity. In my case, I often bake to accommodate the needs and likes of my friends. There are a few vegetarians, several vegans, and one who cannot eat too much protein.

And so, with its lack of eggs, milk or butter, this “accidentally vegan” cake recipe is easily the most well loved page in my Betty Crocker cookbook. (The drips of batter, and spills that adorn the page serve as proof.) – Tita Suicide (a.k.a. @Cupcakedujour)

Ingredients:

• 1 1/2 cups all-purpose flour*
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon white or cider vinegar
• 1/2 teaspoon vanilla
• 1 cup cold water

*I often substitute wheat-free flour in this recipe, and it comes out just as nicely!

Directions:

1. Heat oven to 350 degrees.

2. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.

3. In a medium bowl, mix flour, sugar, cocoa, baking soda and salt. In a small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and oil into flour mixture about 1 minute or until well blended. Immediately pour into pan.

4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

5. Top / decorate as desired.

6. As prepared (without frosting), each serving contains 230 calories, 10g total fat, 0mg cholesterol, 310mg sodium, 37g total carbohydrate and 3g protein.

If you’re in the Seattle area this weekend you can experience more of Tita Suicide’s hospitality at Lo-Fi on April 1st at the SuicideGirls Take The Northwest soiree to mark the closing night of Emerald City Comic Con. Full details can be found here.

[..]

by Ryker Suicide

Every year in high school some friends and I would venture down to the Carolinas for a beach vacation. Anyone who has spent a decent amount of time down south knows the best BBQ is found on little pits at the side of the road. I remember my junior year this was this one that we stopped at that had the BEST BBQ I have ever had in my life. It was smoky, spicy, with huge chunks of onion. Once I got a bit older and a little more efficient in the kitchen I spent a lot of time trying to replicate this recipe with my own BBQ sauce and pulled pork. Now this is a recipe you will need all day to make, as it requires being slowly cooked (if you have a crock pot, SUPER, if not, a heavy pot and an oven will work just the same). Here is my recipe for Chipotle Pulled Pork BBQ-N-Slaw sammies!

Ingredients: For The Pork

• 1 pork shoulder-butt roast (about 5 lbs or so)
• Salt/pepper
• Brown sugar (for a sweeter-style pork, I omit this because I prefer my BBQ with more of a bite)
• 1-2 cans of chipotle peppers in adobo sauce (1 for more mild, 2 for spicier)
• 2 cans of Dr. Pepper
• 2 small, or 1 large onion
• 1 bag of hoagie rolls

Ingredients: For The Sauce

• 3/4 cup of Jack Daniels / bourbon (my rule is, if you wouldn’t drink it, don’t cook with it – use something good!)
• 1/2 finely chopped onion
• 4 cloves garlic, finely chopped1/3 cup of apple cider vinegar
• 4-5 TBS Worcestershire sauce (to taste)
• 1/4 cup of brown sugar (also to taste, I like my sauce less sweet)
• 1/2-3/4 cup of molasses
• 2 cups of ketchup
• 1/2 tsp each salt/pepper
• 1/4 cup-ish tomato paste
• 2-3 tsp liquid smoke
• 1/2 tsp of Tabasco or your favorite hot sauce (to taste)
• 2-3 TBS horseradish mustard or Dijon mustard
• A *dab* of grape jelly or jam

Ingredients: For The Slaw

• 1 bag of coleslaw mix
• 1/4-1/2 cup of apple cider vinegar (to taste)
• 1-2 tsp celery seed (to taste)
• 1/2 cup of low fat mayo
• 1/2 tsp each salt n pepper
• 1 TBS horseradish mustard
• 1-2 tsp of sugar (to taste)

Directions:

1. Start with the pork because it is going to take hours for this baby to cook to perfection. First, cut onion in half lengthwise and then quarter slices. Place onion wedges at the bottom of the pot. Salt, pepper and rub with brown sugar (if so desired) the pork butt generously, and place in pot on top of onions fat side up. Empty can/cans of chipotle peppers and sauce all over top of the roast. Then add two cans of Dr. Pepper, cover pan and cook on high on crock pot (or 300 degrees in oven) for about 6 hours. You will know roast is ready when it is fork tender, if it isn’t fork tender then cook longer. Trust me, it is so worth the wait.

2. When the pork is starting to get close, you can start on your other goodies. I like to start with the BBQ sauce since sometimes I have to play around with it a bit to get it perfect. Like many people, I don’t always cook with exact measurements so these listed above are as guestimated as I can get. So, first combine onion, a little olive oil, and Jack Daniels/ bourbon in a sauté pan. Fry until onions are translucent and then add garlic and cook for an additional 45 seconds or so. Combine remaining ingredients and bring to a boil. Simmer uncovered for about 15 minutes or so until the sauce gets nice and thick. Here, you can add more Jack/bourbon should you want a little more bite to your sauce.

3. Now time for the slaw. I typically use a slightly different recipe for a spicier slaw, but since this pork is already pretty spicy, I went with a more Carolina style slaw recipe (modified a bit, of course). In a medium bowl mix together all ingredients except for the coleslaw mix. Taste dressing and modify as necessary. Coleslaw, like many other picnic style salads, vary from batch to batch and I tend to use recipes for salads like this as a basic guideline. Once your dressing is to your liking, toss with the coleslaw mix and refrigerate.

4. Is your pork ready yet? If it is, it’s time to get to pulling! Remove roast from pan and place on a large platter or cutting board. Trim fat off of top and discard. Using two forks, pull the pork roast until every bit is off of the bone, discarding fat pieces as they come. Now, here is where things get a little tricky. Everyone has a different preference for their sauce thickness in pork BBQ. I always have to play with it a bit, so what I do is drain about 1-2 cups of the Dr. Pepper/roast juice from the pot and SET ASIDE. Then return pulled pork to pot and stir in remaining juice. Add BBQ sauce and stir. Add more of the juice that was set aside earlier to reach desired consistency/flavor.

5, Serve pulled pork on a toasted hoagie bun, top with slaw and viola.

Enjoy!

[..]