Matt and Friends Drink the Universe
Welcome to Matt and Friends Drink the Universe, the comedy podcast where great drinks meet great stories. Join host Matt and a rotating crew of friends as they share laughs, taste unique craft beers, cocktails, wines, and spirits, and dive into the stories, history, and science behind every sip.
Every episode brings something different — from fan-favorite Stellar Sips (the drinks we love) to those dreaded Cosmic Chugs (the ones that crash and burn). You’ll also find a mix of fun episode themes like Alcohology, Think or Drink Trivia, Rocket Rankings, Bar Chats, and How Did We Get Beer? to keep every listen fresh and entertaining.
Packed with hilarious banter, fun facts, and plenty of libation inspiration, this show is perfect for anyone who enjoys discovering new flavors while kicking back with great company.
So grab your favorite drink, relax, and join us as we drink our way through the universe — one unforgettable pour at a time. Cheers!
Matt and Friends Drink the Universe
Roll for Cocktail Part 1 "The Dice Giveth"
Prepare to enter a tavern where fate determines what's in your glass! In this hilarious and chaotic episode, Chris, Josh, and Siobhan join Matt to play "Roll for Cocktail," a Dungeons & Dragons-inspired drinking game where dice decide every element of their drinks—from base spirits to garnishes.
The adventure begins with dramatic character introductions worthy of a fantasy campaign before explaining the rules of this perilous drinking quest. Armed with multi-sided dice and one precious re-roll each, our heroes face the prospect of everything from pleasant combinations to nightmare concoctions featuring Clamato juice or habanero peppers.
The true joy comes from the group's willingness to embrace chaos, their genuine reactions to each bizarre combination, and the surprising discovery that random ingredients occasionally create something genuinely good. Their discussions about what's missing from each drink—acidity, sweetness, balance—reveal the fundamental principles of good mixology even when working with the strangest ingredient combinations.
This episode represents just the first part of this dice-rolling series. Will you join us for the next round? Roll for initiative, grab your glass, and discover what unexpected combinations await when chance determines your cocktail fate!
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Cheers, and thanks for listening!
10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
Intro Goblin:We have liftoff.
Matt:Welcome to Matt and Friends Drink the Universe. Welcome back everyone to Matt and Friends Drink the Universe. We have a new theme for you today. If it goes well, it was Josh and I's idea. If it goes poorly, it was Josh's idea. This is going to be.
Intro Goblin:Greetings. My friends Gather round yon tavern table. We have no menu here. Nay, here, fate depends on a roll of the dice. The combinations are endless. Actually, there are 2,880,000 possible combinations. Will the odds be in your favor, or will your Jaeger and Clamato juice be garnished with jalapeno? This quest is not for the timid and weak. Prepare yourselves, it's time to roll for cocktail.
Chris:Who knew Welser could voice act?
Siobhan:That was actually impressive, shocking Right.
Chris:Shocking revelation. I enjoy that.
Matt:If anybody who has voice acting connections hears that and would like to hire me, I'd be more than happy to do it. Just for the record, I do. I was literally sitting there wringing my hands when I did that trying to get into character, yeah.
Josh:Method Method yes.
Intro Goblin:Goblin.
Matt:Matt. So this is Roll for Cocktail and I have some great friends drinking Universe with me today. So I'm going to do something a little different. I'm going to do something a little different. We're going to introduce them Dungeons Dragons style, since we are rolling for dice today. First, chris, say hello, hello, chris, the Rhythm Smith of Silicon Forge, master of Thunderous Beats by night and Banisher of Blue Screens by day. His spells include the Ping of Smiting, the Firewall Flams and the Legendary Paradiddles of Protection. We have Siobhan Yellow, the Scarlet Sbe of song and syntax, wielder of the backspace of benevolence. For plus five, clarity Edits chaos into coherence. Why charming foes? With her siren's voice, her bardic power, the ballad of banished typos.
Siobhan:Hell yeah.
Matt:And we have Josh, the libation conqueror and culinary champion of the Midnight Brigade, brews enchanted elixirs that sway even the surliest trolls, crafts feasts fit for kings and leads eagles' war, cries that echo through the mead halls. Go birds, there you go.
Siobhan:Amazing.
Matt:And I'm your host, matt Level 99 Booze Podcast host and libation lore keeper. I'm wielder of the Celestial Microphone, brewer of galaxy-spanning trivia, architect of legendary cocktail quests and destroyer of ah and ums. Oh love it like that last ad yeah yeah I had fun today, so we are rolling for cocktail, and the way this is going to work is we have some multi-sided dice with us here, as if there's like no sided dice, but we have more than six, one More than six, some of them six, some of them more than six.
Matt:That would be a flat piece of paper. Why do I keep getting snake eyes?
Josh:No, that's a coin and that's a two-sided item. Damn it.
Siobhan:Damn, they already make one of those.
Matt:Going well already. So the way this is going to work. We have different categories. So, for example, we have the style of your drink. We're going to roll with a D6. So that can be different things Rocks, glass, frozen martini, frozen drink, things like that. We have the base spirit we're going to roll a D10 for. So in there we have things like gin, scotch mezcal, bourbon, vodka or your choice. Then we have mixer and we're going to roll twice Mixer with a D20. We have lovely things in here, like Clamato and, if you don't know, that's clam juice and tomato juice together.
Josh:Yeah, everyone's excited for that one.
Matt:Dreading Pickle juice, and then some more savory options pineapple, cranberry, club soda, ginger, ale, things that you would actually want to drink Again. We're going to roll that one twice. Then we have the power up modifier. We're going to roll with the D12. So the first option on there is Malort. God help us all Skip and roll again. We have Jägermeister, Absinthe, Mellon Schnapps, Blue Coruscant, Triple Sec, Coffee Liqueur Some good stuff there. And then our garnishes. We have things like habanero and we have a habanero pepper just sitting waiting to kill me on my kitchen counter. Beef jerky, different types of rims, salt, sugar, mint, olive, cucumber, things like that. I realize the opening math is probably wrong. I think we have more, Less.
Chris:We have less than two million combinations. Yeah, because you included the choice as an additional. Ah, there you go, so they're not. Technically, if you're choosing, you're choosing from a lesser list.
Siobhan:Maybe Math, which we have said that one of the choices could be something not on this list. For the base spirit yeah, if you get choice for base spirit.
Josh:It could be anything from Matt's bar behind you which isn't already on the list.
Siobhan:So I mean that even really opens it up to more yeah yeah, if you want to go that way, maybe we are correct with that two million.
Matt:There are some tasty options back there.
Josh:And I will say, when Matt and I put this list together, we tried to put the items that we thought would be less favorable in the lower rolls and the items that would be more favorable in the higher rolls. That's not to say you could roll really high all the way and still have a gross cocktail. But we shall see, we'll find out If you roll everything and somehow get habanero at the end you can go sideways in a hurry.
Matt:For the record, on my 21st birthday I had a prairie fire. You know what that is? It's Tabasco tequila with a habanero at the bottom. It's the only shot that has ever made me vomit instantaneously, so trying to avoid that, today.
Josh:I've never had it with a habanero, but I think I mean I like tequila and I like spicy stuff. So a prairie shot, prairie fire with just tequila and tabasco, I think is awesome. Yeah, same yeah you don't like tequila, do you no? But like the tabasco, yeah cuts it like I'm into it, yeah, it's something completely different.
Matt:So, josh, since we were hosed on my porch when we came up with this idea together, you're rolling first buddy buddy, all right, so we're going to roll All four of us are going to roll our cocktails.
Josh:Then we're going to make them and we're all going to try all the cocktails, right, and then kind of rank them and give them a score and a funny name maybe, and not die.
Matt:And just for the record, we are all starting with a cup of summer shandy here Thank you Leinen Kugels, Absolutely delicious.
Josh:You didn't mention this, but everyone has a ability, if you will, to re-roll one time. So you'll have to use it when you roll that. So we're going to go in order, we're going to go style first. Then what did you say? Base, spirit, power up, modifier, mixers, garnish, and if you roll something you really don't want in your cocktail, you can use, you can burn your one re-roll, uh, and you have to take what the re-roll is as long as it's something new, and then you don't have one to use for the rest of the cocktail. So hold it or use it, right away you wise up to you.
Matt:I'm going to do something brave. Oh boy, I hereby oh, will not be using my re-roll ability.
Chris:You are a dummy dumbhead. Can we use it for?
Siobhan:him. Can I have yours please?
Josh:No, listen, I think.
Siobhan:I hope you roll double Clamato I applaud your bravery.
Josh:I mean, double Clamato would be better than Clamato in some of the other things.
Siobhan:Yeah, I hope. Yeah, that's fair.
Josh:All right, so I am rolling. What first, matt here?
Matt:Yeah, that's fair All right, so I am rolling. What first, Matt, here? Yeah, let's start with your style.
Josh:A D6 for the style of the cocktail here we go Two.
Matt:You are having neat in a rocks glass.
Josh:So we decided we'll chill that and then pour it in a rocks glass.
Matt:Yeah, we'll still chill it.
Josh:So that will be a mixed cocktail in a rocks glass. Next up will be your base spirit. What am I rolling for that?
Matt:That's a D10, buddy, a D10 for my base spirit.
Josh:Here we go. Nine, that would be vodka. Alright, easy peasy.
Matt:This is going way too well for you.
Josh:I'm fine with it.
Siobhan:This is only the first two things.
Josh:We're all in this together, so we're all tasting these.
Matt:Mixer, next a D20. Twice. Chris, can you make sure that dice is not weighted? I want you to just pick it up there.
Josh:Right, these are my son's dice and I promise they're not weighted. All right, I got two D20s. I'm going to roll them right at the same time here, oh man. Here we go. I got an 18 and a 16. That has to Water and club soda.
Matt:Oh yeah, All right.
Siobhan:No, it's club soda and ginger ale.
Matt:Oh, what'd you say An?
Siobhan:18 and a 16.
Matt:I apologize. Totally fine, this is the most mundane cocktail ever so far.
Josh:I want this now. Yeah, all right. What if?
Intro Goblin:we all end up with like really chill things, that'd be, great. We need to do like a wild magic roll of some kind.
Matt:Here's your power-up modifier of a D12. A D12. Come on, Malort. Power-up modifier here we go.
Josh:You want to drink Malort?
Siobhan:No, you have to drink it too, oh crap.
Josh:That is an eight. Sweet vermouth. Sweet vermouth. Kind of weird with vodka, but so far not the worst.
Matt:Took a slight turn there, and then we're looking at a garnish here. D10 for garnish.
Josh:D10 for garnish. We're going to garnish this cocktail with.
Matt:Uh-oh Beef jerky.
Siobhan:Beef jerky here it goes, all right. Well, here it is, there you go. Now it got weird.
Josh:Here we are. I mean, I'm going to just go ahead and say I think this is going to be one of our better concoctions of the day, because nothing is really awful there.
Matt:You can re-roll that garnish if you want.
Josh:You don't need to re-roll anything, no, no, beef jerky is good garnish. I love beef jerky.
Chris:I typed out sweet vermouth, and I can't help but think sweet vermouth every time.
Josh:Yeah, that is what it looks like. That's how Matt would have pronounced it if we didn't tell him.
Matt:That's very right, that's one of the liquors I can pronounce, so thank you. Who's up pronounce?
Josh:so thank, you, we didn't put. Cointreau in the list. Cointreau, I'm not even going to try. Sorry, couldn't help myself. That's wonderful.
Matt:You two, one, two, three, shoot for who goes next.
Siobhan:Go Chris. That was the solution. Rock paper, scissors, you go.
Matt:You're rolling a D6 for style here, there we go.
Siobhan:You're going to roll a one for sure, yachty Style.
Josh:Three On the rocks On the rocks, okay, easy, pretty straightforward Base spirit D10.
Chris:D10 for base spirit nine, nine vodka, again, vodka again hit double vodkas. We're hitting the tito's hard all right mixer.
Josh:Next yep a d12 mixer no mixers.
Matt:Dueling 20s.
Josh:Dueling 20s oh, oh oh, I thought we did the no, we're going down no, we did.
Siobhan:Yeah, but he went mixer next I.
Matt:Mixer and then Power Up Okay.
Josh:Is that a 20? No, one of them is a 12.
Siobhan:The biggest one 1915. Tonic and Lemon Lime Soda.
Josh:Wow, this is very similar to my drink.
Matt:I feel like, siobhan, you and I are going to get screwed.
Josh:Now it's a D12 for the Power Up.
Chris:It's cock Roll it again.
Josh:Now it's a D12 for the power up.
Siobhan:It's cocked. Is that a crook Roll it again.
Chris:Four, uh-oh Absinthe. Oh hell yeah, okay, all right, I'm in.
Josh:Yeah, listen, these are going to be great.
Siobhan:I don't know if it works and your garnish Ten for garnish.
Matt:Garnish Four. Uh-oh, I'm re-rolling that All 10 for garnish.
Chris:Yes, g-g-g-garnish Four, uh-oh, is that?
Matt:another, the yin rim.
Chris:Okay, I'm re-rolling that.
Josh:All right, these are all in. All right. Could get the habanero Nope?
Chris:Oh, that's sugar, sugar rim, sugar rim, hell, yeah, all right.
Josh:We're going with it because I have to God.
Siobhan:I'm so sorry I only get so many Jesus points, I know it.
Josh:So far we're rolling really easy cocktails here.
Siobhan:Okay, the six.
Intro Goblin:Yep Style, hit it.
Siobhan:Five that is frozen.
Josh:Oh we got our first frozen drink.
Siobhan:That's cool actually.
Matt:All right.
Intro Goblin:Getting margarita style.
Josh:Base spirit. Base spirit is that's a 10. That's dealer's choice.
Siobhan:Ooh, that's a 10. That's dealer's choice. Oh well, you know what? Because we've been so safe, I got to go with mezcal.
Intro Goblin:Oh, all right, Frozen mezcal, so just listen, you're welcome.
Siobhan:I think that's going to be good All right.
Matt:Now to D20s for mixers.
Josh:Scared, I don't know Color Choosing the right color dice is good, or?
Intro Goblin:not, oh, oh, we got natural one okay and what ginger ale oh god, what do I do?
Josh:we roll it of course jesus you guys don't want frozen clamato.
Siobhan:What do you? Mean all right, so we had ginger, ale right, that was the other, so I'm gonna roll that horrible clamato, re-roll it a four or pickle juice.
Intro Goblin:Okay, okay, all right, all right he someone had to bring the chaos.
Siobhan:Pickle juice Okay, that's good, all right.
Josh:Someone had to bring the chaos Probably better than Clamato in this scenario. And I don't mind pickle backs, I do not mind a pickle juice, it will be frozen.
Intro Goblin:That's not the worst. 12. Next 12 for the modifier Good God 8. Sweet vermouth. Everybody loves that Sweet vermouth Lame Okay.
Matt:And now garnish D-twin.
Josh:This could get ugly here, d-twin, are we putting the garnish in the blender?
Chris:No, I mean garnish, always goes on top right, All right.
Siobhan:This is the garnish. Yes.
Chris:Yeah.
Siobhan:There we go, there's your habanero.
Chris:Heck yes, heck yeah.
Siobhan:All right, can we recap?
Chris:what that is, please. This is going to be a frozen mezcal and ginger ale pickle juice, sweet vermouth with a habanero garnish.
Josh:Yes, we have to do something. We'll figure it out out there. We're going to have to muddle the habanero in, or something.
Matt:Can I name that one? Not yet.
Chris:Wait for the oh man. We've got to drink them and then react.
Siobhan:Someone had to make this episode a good time.
Chris:Thank you.
Siobhan:Otherwise we're just drinking vodka, sodas, like basic bitches all day.
Josh:Okay, All right, Matt.
Siobhan:Now Matt already said he's not going to re-roll anything so, and you're already getting a hob narrow time, all right one six for the style one it's as a shot it's as a shot.
Matt:I love it already okay oh, two is uh the base spirit where's the 10?. D10 here Alright.
Intro Goblin:What.
Siobhan:That's your gin. It's a gin shot. Wait, is that a 1?
Chris:or a 7?
Josh:No, you're right, Chris. Sorry, that's a 7.
Chris:So what is it?
Matt:Oh, a rum, Rum, alright a rum shot, so that's a 7.
Siobhan:It's a rum Mixers A 16 and a 4. Pickle juice and club soda.
Josh:Oh, that's very close to what you rolled. All right, pickle juice and club soda with rum.
Siobhan:I love this.
Matt:All right, and the modifier is the 12. Where's the 12? Is it that?
Josh:one. It's a small version no, a small version of the D20 here.
Matt:Nice, okay, five Dry vermouth Five Drive vermouth.
Josh:All right, we're very vermouth heavy here.
Matt:That would be the one I'd want to re-roll, if I could, that's too bad. And where's that 10? And that is a. Is that a four? Four, the tahini rim.
Josh:Tahini rim on the shot. You tried to avoid it. Oh well, Gin shot.
Chris:I'm sorry it's not gin anymore. Be quiet it. I'm sorry it's not gin anymore. Be light.
Siobhan:It's rum Go.
Chris:It is a shot of rum, pickle club, dry vermouth and tajin, all right.
Siobhan:Yikes, Well, hey, no Clamato for us at least. Yet.
Josh:No Clamato for us. Oh God, all right, what's Clamato for you?
Matt:I'm sorry, I don't know, should we go make some cocktails? Let Should we go make some cocktails.
Josh:Let's go make some cocktails We'll reconvene for the tasting portion BRB. Yep, all righty, here we go Okay.
Matt:So we have my pickle rum, vermouth tahini-rimmed nightmare going on here.
Josh:It smells like a thing, all right. So we used two parts of white rum, one part pickle juice, one part dry vermouth, shook that all together and then we used pickle juice and tahini for the rim and then we topped it with club soda. So it's only about a two third of a shot, but it's going to be interesting.
Matt:Smell this and tell me it doesn't smell like a McDonald's cheeseburger when everything's on it it kind of does Okay, I see where you're going with that yeah.
Josh:Who doesn't like a McDonald's cheeseburger?
Matt:Not with mustard and freaking onions and all that other stuff on it All right, let's kick this off, cheers.
Siobhan:Cheers Everyone's sad Turn it back.
Josh:Make sure you get some of that tah.
Siobhan:I do not hate that.
Josh:No, it's very neutral.
Siobhan:It could be very worse. It could be worse. I feel like all I get is pickle, pickle.
Chris:Yeah, pickle and tea.
Josh:I get a little of the vermouth-y notes in the back but that's what I tasted.
Chris:I honestly don't know that flavor profile enough to be able to pick it out with other stuff.
Josh:If I had it by itself maybe Like herbaceousness and stuff like that.
Matt:It comes back around, though with the aftertaste it's not. I mean it could be worse.
Josh:Listen, I've done worse shots than that, oh yeah.
Siobhan:Oh yes, a hundred percent. I like that.
Chris:Did we make Matt?
Siobhan:a pickle.
Matt:I'll give it a five. I'll give it a five.
Chris:Oh out of ten are we doing it out of ten? Five out of five, matt? I would not like run to a bartender and say make me that, but if somebody walked up this great recipe for you yeah, somebody was like drink this, I would okay so you mean exactly what we just did is what the only way that you would do exactly got it? We got a five from matt siobhan. What do you think?
Siobhan:um, I'm not go nna lie, I we do have a frozen pickle juice situation coming up, but I might. I might even be like a seven. I do not hate this.
Josh:Like a six, yeah, I think I'm in that six and a half range, um, I mean, if I'm ranking it against every cocktail I've ever had it might be lower, but if I'm ranking it in the in the context of what we're doing yes, that's how it's not that bad.
Josh:That's why I'll bump it up to a seven because there was nothing I hated about it. It didn't make me say, oh, I would never have this. If somebody handed me this like here's a free shot at the bar and I drank it, I'd be like, oh all right, cool, thanks.
Siobhan:Yeah.
Josh:Yeah, yeah, so I'll give it a seven.
Matt:All right.
Siobhan:Next up. Let's take a break from the pickle right, Because we don't want to do pickle pickles, do we? I think we should do.
Chris:We can do mine then. Yeah, the vodka absinthe, one of the easy peasies, oh an absinthe palate cleanser.
Josh:All right, let's do it. All right, cool, here we go, let's go.
Matt:Well, we have moved on to Chris's sugar-rimmed absinthe thing.
Siobhan:Also nightmare? Well, maybe not, no way this is going to be so good.
Chris:Yeah, we got a three-quarter ounce vodka and a half ounce of absinthe, with a nice little sugar rim and a splash of lemon-lime soda and a splash of tonic, yeah, over ice.
Josh:This is going to be so refreshing.
Matt:I got to tell you this side of the table is not sharing your optimism about this one.
Josh:I feel neutral. Everything today is going to be great. I have strongly mixed feelings Just like this drink.
Chris:Green Fairy it up.
Josh:It's awesome. Okay, would drink that, yep.
Intro Goblin:Oh there's something there. Do not need the sugar.
Chris:I think the absinthe could have been a little less and maybe more of the lemon-lime, but I love it.
Josh:If you're an absinthe drinker, this is great. I like absinthe. I like the flavor.
Matt:The sugar is making it for me. Actually, you know what I want to choose your dress.
Siobhan:It does. We'll take a picture. I would like for the sugar to have something more to it, Like if I could put like remember when we were in Vermont that time and I had a margarita and it had plum sugar on it.
Matt:Would love that. Yeah, yeah, I would. 10 out of 10. It's good.
Intro Goblin:Yeah, yeah.
Chris:I'm going 10. 10 out of 10.
Josh:Wow, I'm going 10.
Intro Goblin:Matt, I'm going nine, because nothing's ever perfect. Nine and a.
Matt:I would drink this I think.
Siobhan:I'll do an eight.
Josh:This could be a thing At a bar. Would drink it.
Chris:See, wait. So do you like? Have you had a Sazerac before?
Matt:If I have. It's been a while In my world.
Chris:A Sazerac should be heavier on the absinthe. A lot of people do the wash of a glass or spritz in the glass and I like to leave that in there.
Siobhan:Yeah, I'll leave that little bit of absinthe at the bottom, but it's not a half ounce, can I just say, but still.
Chris:Yeah, probably not.
Josh:Well, listen, we're not all perfect, okay.
Siobhan:No, apparently.
Matt:Matt thinks this drink is perfect. I feel like this is well balanced between the licorice and the sugar.
Chris:Did you ever have one at the Hamilton in Allentown? Uh, sazerac there, because they were very absinthe heavy over there.
Josh:So here's the other thing. I don't know that going lighter or heavier on the absinthe would have made much difference here, because it's a vodka cocktail, so vodka doesn't taste like anything to begin with.
Chris:That's why I was saying you add more lemon-lime to it.
Josh:Sure, but if you go with lemon-lime, then when do you taste?
Chris:No, I think for sure. I'm glad we can taste the absinthe. Oh, are we gonna try and name these? Oh, he's, he's still on this one. I am shockingly in on this one. He's trying to meet the green fairy. I mean, to be fair, the last two, the next two are the worst of the garnishes. So I think that's a fair what was the garnish on mine?
Josh:mine, I don't even remember. You got the beef jerky, oh yeah, and mine's the habanero.
Chris:It's the habanero.
Siobhan:So, yikes. Well, are we naming these? We haven't named them yet. Yeah, but later. Later, let's go through it all, all right.
Josh:We'll name them at the end and then we'll be nice and I are creative, yeah.
Siobhan:Clearly.
Matt:So there's beef jerky floating in the glass I'm holding. I'm so excited.
Josh:Yeah, there is Josh.
Matt:you want to explain why I'm holding beef jerky?
Siobhan:in some sort of liquid? Why does he have beef in his hand All?
Josh:right. So well, he usually does, but this is a different day for it today.
Matt:We've talked about how I'm a drummer before. One of my favorite drum licks is shake hands with beef. So continue, there you go.
Siobhan:Maybe that's the name.
Josh:So in this glass we have shaken one part vodka, half part sweet vermouth, strained that into the rocks glass and then topped it with club soda and ginger ale, and then the garnish that I rolled was beef jerky. So there's a nice big slice of jack beef jerky. I probably have the smallest floating around in there um, yeah, but yours is all the way submerged, so you're gonna have to go fishing for that I will, that's fine so the rule is we're all gonna taste this and you got to take a bite of beef jerky.
Josh:Uh, after you, you sip your cocktail. Matt's already most of his jerky. I'm thinking the cocktail is going to be pretty mundane company. Yeah, the nose of it will be the worst all right, here we go, cheers meats clean, clears cheers, cheers sure oh, it's definitely sweet Sure, yeah, I got to remove, hmm, all right.
Matt:So when I did it I was chipmunking some beef jerky, chipmunking, all right, like it was in the pouch of the cheek.
Siobhan:Was that a good experience?
Matt:It was actually because as soon as I drank I chewed the beef jerky and all the flavors, just very nicely.
Josh:It's just very nicely, it's very smooth, yeah, yeah, I mean it doesn't do much for me. It's not offensive, but like I don't know ginger ale and like bitter stuff. It's a thing I used to in the restaurant industry. If your stomach was bothering you, you would put some bitters in ginger ale, and so that's kind of what this is giving me vibes of. It doesn't really taste like much and the beef jerkyky just kind of doesn't really fit.
Siobhan:But it's not offensive, to be fair, of all the things that could have had beef jerky with them, of the other drinks that we have, this is probably the least of an issue. Matt is still chowing on this beef jerky next to me.
Matt:Yeah, I mean, this is taking some serious effort here.
Siobhan:There's no way. I'm giving this more than a three.
Chris:I do not like this I'm not like disgusted, but I don't like it it's sweet, I don't love that I'm giving this. I'm giving this like a four yeah, I'll give it a five, a generous four I think a five because generous.
Josh:I have no problem drinking it, yeah, but there's nothing to it. But there isn't much to it.
Matt:I'm going for it's boring that vermouth is just too much for me.
Josh:Yeah, you know what won't be boring a frozen cocktail with habanero yeah, I, I think that'll be pretty exciting. Strap your hot pepper pants on.
Matt:Dear listeners, in case you don't remember me saying it 19 times on this podcast I don't like things that are very spicy.
Siobhan:He also said he didn't like pickle juice right before. That's true.
Chris:No, no, this is different. All right, chris, if we don't get tears out of Matt, I'm going to be very sad.
Siobhan:Okay, well, that's fair we might get.
Josh:We might all get some tears.
Intro Goblin:I'm making the drinks, so I'll make sure we do Throw a couple extra seeds in.
Matt:Matt's See Chris was there for the spicy pizza incident of 1998, so it wasn't spicy at all.
Chris:Yeah, it was very spicy. I think he had one red pepper flake.
Josh:I'm telling you, I sat in this room when we did our little lunchbox thing and they acted like they had the spiciest food in the whole world. When we had what, was it? Just a cocktail that was rimmed with some tajin or something. It wasn't Rob.
Matt:That was like losing his mind and I was like what are you guys?
Josh:talking about.
Matt:Why am I still drinking this?
Chris:Rob was just offended by how smoky it was, and then Matt's like it's so spicy.
Josh:Yeah, what are you talking about? Yeah, I don't know. Well, get ready.
Chris:Yeah, to be fair, I did not like that cocktail either, but I wasn't crying about it.
Josh:That's because he didn't like that tequila in it, right.
Siobhan:We'll get ready for some mezcal pickle juice and habanero.
Matt:Okay, I am holding what looks like applesauce and smells like pepper. Looks like applesauce.
Siobhan:This guy makes frozen drinks all the time I know and he's like oh, this looks like applesauce. I mean, it's not the color you thought. That's what I think.
Chris:Look, my goal for this drink is for Matt to cry.
Siobhan:I think it might happen.
Josh:That's my only goal in life right now, Siobhan. This is yours.
Siobhan:It is mine, do you want?
Josh:to tell us what we put in it.
Siobhan:Sure, chris, can you. It was one part, mezcal, I remember that, and then I think we did a half a part or no quarter part sweet vermouth.
Chris:Yes and then 42 habaneros just for.
Siobhan:Matt. No, it's like what half of one we?
Josh:blended in half of a habanero. No seeds, no ribs or anything in there. You're welcome, it's just blended in here. It's probably going to be the best drink we had all night.
Siobhan:I mean I'm assuming it will be better than the last one so we will see.
Chris:Cheers, everybody, cheers.
Siobhan:I'll see you on the other side of the the toilet.
Josh:Oh, it's not bad, it's not bad at all. Oh, the smoke from the mezcal. So good, you know what it needs it needs something sweet lime, it does something.
Siobhan:Yeah, a little bit of acid, a little bit of lime, um, something sweet would be like simple syrup and it would just be yeah, all we need.
Matt:Yeah simple syrup flavor flavor be nice the habanero makes it a little burny on the lips, but it's not.
Josh:It's not overpowering bad yeah, well, you miss a frozen drink, and then there's a little heat. I want like a guava.
Siobhan:I want, like okay, a tropical tropical yeah right, but not a lot, because guava is very sweet, but I'm not gonna score it high because there's not.
Josh:I don't get enough with like there's not enough acid and there's not enough flavor, so it doesn't like for sure it needs acid, for sure it needs sweetness. I said flavor, but I meant sweetness. Like we want to balance the flavors of bitter, sweet, alcohol and acid, things like that, and there's just not a ton here. So I don't love it, I don't hate it.
Siobhan:I can't taste the pickle which is yeah surprising. No flavor I would probably yeah, and I it's very little ginger, you know I think this should have been a shot instead of a frozen drink yeah, and then I think we would have gotten the flavors a little more because the ice, just I think like dilutes it, diluted it way too much, yeah, yeah, I'll give it a five.
Matt:I like this one point better than the beef jerky drink.
Chris:Yeah, I'll give it, a five.
Matt:I like this one point better than the beef jerky drink.
Chris:Yeah, I'll give it another four. I think it's about equal to the beef jerky to me.
Siobhan:Yeah, I definitely think it's more close to a five.
Josh:For me too, this is the lowest for me, so I'm going three on this one.
Siobhan:There you go.
Matt:I find this one to be odd in that I don't find it spicy on the nose, but I have lingering tingling like it doesn't taste spicy yet I get the tingle.
Josh:I mean, I can add habanero to yours if you want it to be hot. We don't need to do that.
Chris:Everything from matt's childhood we're slowly chipping away at that's true.
Josh:Pickles and habaneros in here garnishes and he's growing up in front of our eyes, oh my god, I'm so proud yeah, I'm so happy we can facilitate this for you.
Matt:Matt, this journey. Do we need the name?
Siobhan:Oh yes, let's do a recap First.
Chris:We had Matt's shot of rum, pickle club and dry vermouth with the nice little tajin rim.
Siobhan:Brainstorm.
Chris:Which we all rated fairly high.
Josh:Not the highest. It comes from South America, the Caribbean.
Siobhan:Soda's rum Tropical. Tropical yeah, I like it Tropical something.
Josh:Caribbean pickle, something along those lines.
Chris:Or we could just go like Tropical Welser.
Siobhan:There we go. The Tropical Welser. All right, the Tropical Welser. Hey, there we go, that'll work the Tropical Welser. All right, the Tropical Welser.
Matt:Doing it. By the way, if you chase this with a little summer shandy, it sets it off quite nicely.
Siobhan:Oh, I bet that makes sense.
Chris:Okay, mine was next.
Intro Goblin:That was the Vodka and Absinthe with the lemon lime and sugar rim rim, little splash tonic, the best of the day.
Matt:You guys had the best time with that Sugar plum green fairy.
Siobhan:Sweet fairy juice. Sweet fairy juice, that's disturbing but.
Josh:Sweet fairy juice.
Siobhan:Hey, okay, I don't know we don't have to go with it. I mean, listen Just pitching Thought.
Matt:This was like Shark Tank Do you have to juice the fairy?
Josh:to get that? I don't know, matt. That's like the episode of it's Always Sunny in Philadelphia where Charlie's like so how do they get the baby oil out? Do they have to mash?
Siobhan:the babies up. Why is that? Show so good. No it's a press. They just keep cranking it. All I think of is kitten mittens.
Matt:Recently I saw the kitten mittens. I need to watch that show. I've watched episodes.
Josh:You crazy. I love the fight milk episode Yep.
Matt:And then we have Right, yeah, so next we had beef jerky, yeah, oy.
Siobhan:Not sweet meat, because we already did.
Matt:I'm sticking with shake hands with beef.
Siobhan:Yeah, shake hands with beef.
Josh:Okay, Matt play that for us. Better than Beef.
Matt:Hands. Chris will play it for you.
Josh:Do a mouth percussion for us on number one.
Matt:Chris will play it up to show tempo. Shout out to. Rcc there.
Siobhan:Shake Hands with Beef.
Chris:I have students of mine who would play it much better.
Intro Goblin:You and me, both brother, and then we've got this lovely peppery frozen Mexican herpes.
Siobhan:No.
Matt:Golly, that's terrible, good Christ, I thought berry juice was bad. Awful name, yeah, really my lips are still burning, just saying she's a whiz.
Siobhan:I feel like do we name it for what it is and say it's missing something.
Matt:Missing in Mexico.
Josh:Missing in Mexico, missing something, or like what's missing in mexico? Yeah, missing in mexico, that's pretty good. Yeah, all right. All right, I like that. Missing in mexico.
Siobhan:Yep, all right, because you probably could be missing if you're just cheers to that.
Josh:Too many of those. This was a good round, all right this is not that bad are we calling that the end of uh part one of this the series?
Matt:this is going to be the end of part one. We are going to do a part two.
Josh:Stay tuned, because we might be a little drunker for that.
Matt:Thanks for listening.
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