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Rip Esselstyn: They're on board

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, advises bartenders and bar operators to leave time for making smoked cocktails, which can take longer: You can pre-smoke fruit intended to be muddled or used as garnishes

Theres supposed to be some seriously grave contemplation having gone into picks, and while Im not in disagreement with this sentiment, we at times forget that the variety of muzak we choose to play in the safety of our lugholes, in the privacy of the wherever that still happens to be a thing, tends to be on the fun side as opposed to the type that makes us feel like non-playing characters in the mall of designed obsolescence

Sadly, some establishments rely heavily on smoking crowds for business