The Drunkmaker: Paul Croft of Sputnik

Mixology can be serious business. For the adventurous drunk, it can also be seriously fun. In this edition of Drunkmaker, The A.V. Club boozes it up with local bartender Paul Croft, who has invented a cocktail so gnarly that only his fellow bar staff dare drink it.

The drink: The Rooster

How to make it: Mix about half a pint of PBR with orange juice. Drop in a shot of espresso and then crack in a raw egg. Slam it, and let the gooey, caffeinated goodness ooze down your throat—and try not to gag.

Where you can get it: Sputnik, but usually only on Sundays during brunch. It’s not on the menu; however, if you’re up for it, just ask. “It doesn’t happen very often,” Croft says. “I think I’ve only ever made one Rooster for somebody who didn’t actually work here.”

Where it came from: “It was a collaboration between myself and [fellow bartenders] Matty Clark and Nathan McGarvey,” Croft explains. “It came about from working on Sundays, being bored, and making disgusting drinks for each other. We’ve been doing this for probably close to two years. It’s been a longstanding Sunday tradition between the boys at the bar.”

Variations: The Red Eye (for straightedge kids, recovering alcoholics, and underagers), which replaces the beer with Bloody Mary mix. Also: the Thai Surprise, which is a disturbing concoction of PBR and wasabi. The espresso and egg, of course, are trademarks of the drink and should never be substituted.

What’s it good for: “It’s not really good for anything,” Croft admits. “It’s filling, you know? And I think it actually does give you a lot of energy because there’s a lot of, um, substance in the beverage. Mostly, though, it’s just for hype and grossing people out.”