"At sister restaurants Bar Biscay and mfk., owner Scott Worsham uses the the vessel to liven up service. Throughout the night, he or a bartender will stroll from table to table, allowing guests to take a gulp without touching the porrón. “It’s an instant party starter. It brings everyone in the room together,” says Worsham.
Every few tables, he’ll come across a group of first-timers, who are typically eager to crane their necks back and aim the tip straight into their gullets. For those hoping to avoid a dry-cleaning bill, Worsham has a few pointers: “Start close to your mouth with a nice, steady stream,” he says. “Once you feel like you’ve got that, extend your elbow straight out and then go back in. But, most importantly, don’t overthink it. It’s supposed to be fun.”