'tails of the week
4 friends creating/drinking cocktails and sharing tales of their crazy lives
'tails of the week
Gin
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The gang is back for another episode! 4 amazing cocktails are coming at ya and a few crazy tales too. It’s gonna be Gin-tastic!
Hey, welcome to Tales of the Week, the podcast where four friends get together and create, make, and drink cocktails and share stories about their crazy lives. So sit back and enjoy this week's tale. So they got the whole bottle. Nice. That was good. Coolsies. Hi, Colby. Did you have little foods? She had her dinner. You had some foods?
SPEAKER_03She had her dinner. What a good girl. Georgies.
SPEAKER_05So you do you just have one in right now, Javi? One in. One uh headphone in, or do you have none? Headphones? For monitor? Do you have them in? Oh, okay. I don't see cord. Oh, there's the cord. I just didn't know if you had the other one because you were tapping your thing. Oh no, no. Okay. Tapping this. Tap tap tap.
SPEAKER_03Tap tap taparoo. Chick. Chick. Okay.
SPEAKER_05My molded in ears. Your inner ears.
SPEAKER_03Let's do this. Check, check.
SPEAKER_05Perfect. Coffee. I love it.
SPEAKER_03I took a benny.
unknownBennies.
SPEAKER_05That's gonna be the start of every episode.
SPEAKER_03Oh my gosh, stop.
SPEAKER_05We're live.
SPEAKER_03I have allergies and it's not great.
SPEAKER_05No. It's pretty terrible.
SPEAKER_06So we go in a circle and speak tails, tails, tails, tails, tails of the week. Sidefilled base. We haven't even started drinking it. This is pretty good.
SPEAKER_02And then I'll ruin it. Beepity, beepity, beepity, poop, boop, boop, boop.
SPEAKER_05All right. We're off to a wild one, and we haven't even had anything to drink yet.
SPEAKER_03This is friendship. Oh, wait, we're really going.
SPEAKER_05I mean, we don't have to use this, but it's just in your coffin still.
SPEAKER_03Well, I'm gonna cough all over this.
SPEAKER_05Okay.
SPEAKER_03Chills of the week. Anyways.
SPEAKER_05This is episode two.
SPEAKER_03Welcome.
SPEAKER_05You have notes.
SPEAKER_03I do. Welcome, welcome. What happened?
SPEAKER_05Notes.
SPEAKER_02You have notes? You took notes? It's just my recipe for my drink.
SPEAKER_05Oh, okay. Not like talking notes.
SPEAKER_02No, no, no.
SPEAKER_05Okay.
SPEAKER_02Imagine. Whole script.
SPEAKER_03I should have one. Okay.
SPEAKER_05Yeah. We should have some sort of direction that we're going in, but you know, we don't. So we're we're talking uh about gin this week.
SPEAKER_03Yeah.
SPEAKER_05On a scale of one to ten, how much do you love gin? Tara.
SPEAKER_03Two. Wait, wait, hold on. Is one high or low? We need to clarify. Yeah, when would you hate it? It never starts. Which liqueur I would like the best. Oh, you're ranking.
SPEAKER_05You didn't say rank, I said on a scale from one to ten. So one being almost I hate it, to ten being it's the best thing in the world. Give it a bronze, a silver, and a gold.
SPEAKER_03I would say an eight point three three.
SPEAKER_05Whoa. That's very high. I love gin. Uh Queen D?
SPEAKER_02Yeah, I'm up there. I'll probably just say ten.
SPEAKER_05It's it's number one for season.
SPEAKER_02Yeah, I'll sip it.
SPEAKER_05Miss Tiki herself is going full into gin.
SPEAKER_02Yeah.
SPEAKER_05Which is useful.
SPEAKER_02You can tikifide gin too.
SPEAKER_05Yeah, for sure. Not today, though. But rum is like what you think of when you use tiki. And when I think of tiki, I think of Queen D.
SPEAKER_02Yeah, so vodka's a 10, runs a 10, gin's a 10, whiskey's a 10.
SPEAKER_05Cool, cool, cool. Uh Javi, what do you think?
SPEAKER_06Um, I didn't know that we were comparing it to other spirits.
SPEAKER_05No, just on its own. On its own. On its own. I would give it a solid eight. Nice. I would say 7.5 for me. But it's growing.
SPEAKER_03See, and I would say like a it started out as like a two for you. It started out as a zero. He did not like gin.
SPEAKER_06If it's in a martini, it's a ten.
SPEAKER_05Oh, okay.
SPEAKER_03Oh, okay.
SPEAKER_05And that's honestly my least favorite drink of all time, really. Um, and especially with gin. But everything else that you can do with it, just oh man.
SPEAKER_03But it's because you don't like olives.
SPEAKER_05That's true. Well, I don't put olives.
SPEAKER_03Me neither.
unknownWhat?
SPEAKER_02Yeah.
SPEAKER_05Oh, you're you're those people fancy. Super chilled martini glass, crisp, stirred 60 revolutions or so to get that very chilled drink. Nice. Well, who wants to go first this week? Tara went first last time. So let's maybe just go clockwise.
SPEAKER_02Yeah, I don't mind starting us off.
SPEAKER_05Going to Queen D.
SPEAKER_02Let's go. Okay, so I'll describe my drink. Yeah.
SPEAKER_01Yes, ways.
SPEAKER_02And then I'll go make it real quick. It is a drink that I heard about on TikTok. TikTok. Of course.
SPEAKER_06Not a sponsor.
SPEAKER_02And I believe the whole thing about it is uh this is what I think. Um it was made popular by a group of restaurants, and the restaurant is called The Hillstone. And I think Houston's in Pasadena is one of them. And um Honor Bar by like Rodeo Drive is one of them.
SPEAKER_07Okay.
SPEAKER_02Um, I I believe. The Hillstone, I'm not sure where it is exactly, but never been. But I believe that's what happened. Um, so it's called the Hillstone, but then people started calling it the Crisp Martini. And so I tried it. I have everything. Um, it's pretty simple. And I tweaked the recipe though. It is not a martini, by the way. Yeah, like how a lycci martini is called that or an espresso martini's called that, but it's not a martini. It's not a martini, so don't worry, Jimmy. Okay. Um, it's more like a gimlet, I guess. So um it's I I worked on tweaking the recipe and figuring it out. I nailed it down so that it's not too sweet. But it is uh gin, Saint Germain, uh lemon juice, and a Sauvignon Blanc float. Ooh, traditionally, well, the way they do it is it's lemon juice, but then you garnish it with a little peel of lime, and I think it really just like suits the drink, that green color. Um, I'm not gonna do it today, but now you know. Uh, and it's really good. Okay. So it it took over TikTok for a second, and I want you guys to try it.
SPEAKER_05Let's do it.
SPEAKER_03Excellent. Okay, it sounds delicious.
SPEAKER_05Ooh, I get to sit first time.
SPEAKER_03Whoa, whoa, whoa, whoa.
SPEAKER_05You had first last time, calm down.
SPEAKER_03Okay, can we taste it already? Come on, it's staring at me. There we go. It looks so good.
SPEAKER_05She's gotta be the entity.
SPEAKER_03It looks so great.
SPEAKER_05She's gotta see entity. Don't drop the cocktail.
SPEAKER_03Don't turn off the cards. Don't spill the cocktail like Jimmy already did.
SPEAKER_05It's looking close.
SPEAKER_03Like it's yeah, you should move it away from the edge. Good?
SPEAKER_05No, you can't be up here, baby.
SPEAKER_03Just let her. She's probably trying to get up to smell the cocktail. Alrighty.
SPEAKER_05Okay, so we did we get a name? We didn't get a name for it.
SPEAKER_03Uh the Hillstone Martini.
SPEAKER_05Hillstone.
SPEAKER_02Hill. Hill. Hill. Hill. Hill. Like Faith Hill.
SPEAKER_05Like King of the Hill. King of the Hill. Hill. Oh. So Hillstone.
SPEAKER_02Hillstone Martini. Martini. I think that this drink, it it's uh it you can appreciate the gin for what the gin brings to the table. Ginful.
SPEAKER_06And there's a certain demographic of people that really like this constructor. Oh boy.
SPEAKER_03It's gonna be me. I'm sorry. Oh, here we go. I haven't even had a sip yet.
SPEAKER_04We need to establish the demographic of people. Are you saying white girls? Or whatever terror it is. Okay.
SPEAKER_05Okay.
SPEAKER_04You know, you can't say if I like it.
SPEAKER_05You're a white girl. Okay. Uh very, very pretty looking drink.
SPEAKER_02Uh yes. Yes. So it's supposed to be a lime peel.
SPEAKER_05Oh, what's that reaction?
SPEAKER_02And this time I have a just a dehydrated lime clipped on the side of the glass.
SPEAKER_05Nice. A little paper clip.
SPEAKER_02Yeah.
SPEAKER_05Uh okay.
SPEAKER_03That's not a paper clip, eh?
SPEAKER_05Uh, clothesline pin.
SPEAKER_03There you go.
SPEAKER_05Yeah.
SPEAKER_03It's a garnish pan. Did I say paper clip? No, Jimmy did. Oh, my bad.
SPEAKER_05Mmm. I like that.
SPEAKER_03Gimme, gimme, gimme, gimme.
SPEAKER_05Call me a wagon girl, I guess.
unknownOh yeah.
SPEAKER_02That fresh lemon.
SPEAKER_05The Saint Germain is so subtle, but present.
SPEAKER_02So the original recipe that people tend to do on TikTok, it's way too sweet. So I wanted to bring it down.
SPEAKER_05Yeah.
SPEAKER_02Oh dang!
SPEAKER_03Oh yeah.
SPEAKER_05Yeah. I like I like the lemon juice.
SPEAKER_03Yeah, right?
SPEAKER_05Because lime is so sharp. Has its place, especially among gin drinks. But gin and lemon, I think, is yeah.
SPEAKER_02So if you look at it, don't do don't do the recipe you find online. Do a little list of the Saint Germain.
SPEAKER_05Well, elderflower the core.
SPEAKER_02Yeah, or elderflower whatever.
SPEAKER_05Whatevs. What's your thoughts, Hami? Because you you drank it and you were immediately uh too sour? Let me give it a second shot.
SPEAKER_02Yeah, give it a second try.
SPEAKER_06Second chance, canine. Shot it.
SPEAKER_03I could seriously just down that and I I I can't. I shouldn't.
SPEAKER_06We're sharing, yeah.
SPEAKER_03That's really good.
SPEAKER_06That's not for me.
SPEAKER_03Oh, tell me, tell me.
SPEAKER_02Talk to me.
SPEAKER_06I don't know. It's not work, it's not that's not working for me.
SPEAKER_02Are you joking? Because you're looking at me all funny, and I'm like, what's the I think that's a serious face. You can't hurt my feelings.
SPEAKER_05Oh boy.
SPEAKER_02It's a challenge. I like it, so yeah.
SPEAKER_05I know I'm glad you liked it. What's what's off-putting about it for you?
SPEAKER_06It just doesn't seem cohesive.
SPEAKER_02Would you rather use it?
SPEAKER_06I can taste the gin. I can taste the lemon. I can taste the syrup. It doesn't taste like a drink.
SPEAKER_05Sometimes I like that. I don't feel that this is the case. I think this is it feels pretty balanced to me. How much uh lemon did you put?
SPEAKER_02It half an ounce.
SPEAKER_05Okay.
SPEAKER_02And then pro tip, I got the concentrate drink syrup, whatever, from IKEA, and it's elderflower. You know, concentrate. So I use that and not Saint Germain. Okay. Um, so half an ounce of that, half an ounce of lemon, two ounces of gin.
SPEAKER_05Nice.
SPEAKER_02And a white wine float. It's supposed to be Sauvignon Blanc. I just did white wine.
SPEAKER_05I I think that's what's coming through a lot, too. Yeah, that's what I was gonna say.
SPEAKER_02Yeah.
SPEAKER_05It's good. I like it. It's refreshing.
SPEAKER_03More for me.
SPEAKER_05More for me.
SPEAKER_03I would like to say it's dynamic. That would be the word I would use.
SPEAKER_05Multifaceted.
SPEAKER_03Because like you said, each of the components you can kind of taste, which is interesting because you don't land on one specific note. Right. So there's just this dance happening. It's happening on my tongue.
SPEAKER_05Yeah, there's there's definitely levels to it as you drink it.
SPEAKER_03Oh yeah, that fresh lemon.
SPEAKER_02That's good. Nothing better than fresh citrus. You might want it like slightly sweeter, huh, Jimmy? No. No. And it's crisp. Right?
SPEAKER_05Awesome.
SPEAKER_03And it's very beautiful. Thank you. It's sophisticated. Thank you so much.
SPEAKER_05Honestly, I think you could put just about anything into a Nikonora. And they're just like, oh man, that's that steps it up. It was nice.
SPEAKER_06Especially when it has a beehive etching on it. Yeah.
SPEAKER_05I love my little babies. I was so devastated when I broke one. Broke the stem off of one drying it.
SPEAKER_02Where'd you get these from?
SPEAKER_05Uh Amazon.
SPEAKER_02Oh, okay.
SPEAKER_05For copyright purposes, I can't say.
SPEAKER_02You should have said, I was at an antique store in upstate New York. Yeah.
SPEAKER_05If only we were that cool.
SPEAKER_03It was this big building, no windows, lots of trucks hanging out on one side. These garage doors, they open.
SPEAKER_05Real real niche. Yeah. Real niche spot. That's where we found it.
SPEAKER_06And the workers, they were all wearing like the same blue.
SPEAKER_05This really cool, like light sky blue polo.
SPEAKER_02Sorry, no edible garnish this time, Tara. It's okay. Yeah. Next time.
SPEAKER_05Tough.
SPEAKER_03I know. All right. We got some watermelon over here.
SPEAKER_05We're almost almost through with this drink, so it may be time to scooch on down the line. All right. To uh poopy.
SPEAKER_03Are we doing tail or no tail?
SPEAKER_05We could do the tail later. Because we all still need to think of it for sure.
SPEAKER_02Oh yeah.
SPEAKER_05Except you, I guess.
SPEAKER_02And we gotta get a little loosey-goosey. That's a little bit, not too much.
SPEAKER_05Thank you. I like that. Always looking for new ways to use elderflower liqueur. Right. St.
SPEAKER_07German.
SPEAKER_05I think gin, elderflower, and a citrus is like you just need one more thing and you've got a hit.
SPEAKER_02Can't go wrong.
SPEAKER_05Oh. That's a gimlit, right? Yeah.
SPEAKER_02Sorry, a jimmy lit. Jemmy Lit! Jemmulet. Jemmy Let. Jimmy.
SPEAKER_05All right, Jabi. What you got for us, man?
SPEAKER_06So uh the cocktail that I chose to make this week. It's a technically an original recipe. Um, but I chose to I wanted to highlight a specific ingredient, which is Angelino Amaro. And so it's a uh it's made here in Los Angeles. Uh-huh.
SPEAKER_03Um is that where the Angelino came from?
SPEAKER_06You hit the nail on the head.
SPEAKER_05Carmen San Diego over here. Actually, not Carmen San Diego. The people that were looking for Carmen Sandiego.
SPEAKER_03The detectives. Which was us.
SPEAKER_05I don't really remember. I can see you in a in a hat. Oh yeah. Oh yeah. And uh the trench coat. Tied at the waist, blowing in wind.
SPEAKER_06Where in the world is that? So just uh I was just checking out the website for Angelino Omaro. Uh-huh. Uh some key ingredients that they use chamomile flour, Valencia orange, and genshin root.
SPEAKER_05Genshin.
SPEAKER_06So creates a bitter, sweet symphony.
SPEAKER_05Okay.
SPEAKER_06So uh it's I'm still working on the recipe. Uh, I think what I'm gonna do today is basically Negroni, so one ounce of every ingredient. Um, I'm also gonna be using a very specific gin from Four Pillars, which is my favorite gin producer. Okay. They're small batch. Small batch producers out of Australia. Oh boy. Um, and the specific one that I'm using today is a Yuzu gin. The Angelino Omaro and um another cool producer, Lo-Fi Spirits. But he's using their sweeper move.
SPEAKER_05So this is like a multicultural bringing it all together. Multi-country conglomerate to make a Negrona.
SPEAKER_06Uh yeah, I just wanted to highlight some of my favorite producers and ingredients that um that I can stand behind. Sweet.
SPEAKER_02That's cool. And share.
SPEAKER_06And share. All right. Let's have it. Let's go.
SPEAKER_02Wow, that's how I know he really likes you guys. He's sharing his good stuff with you.
SPEAKER_06Yeah, that's true. Let's just hope it works.
SPEAKER_02Or else friendship over.
SPEAKER_05Podcast done. Yeah. All right. Looking forward to it. Yeah. Okay. So we're we're cocktail in hand now. And you're saying there's no name for this, Havier?
unknownYeah.
SPEAKER_06Well, it's actually called the the no name.
SPEAKER_05The no name.
SPEAKER_02No, it's not. To be continued.
SPEAKER_05Yeah, we'll figure it out. John.
SPEAKER_02Can we all yeah? Can we all taste it and then name it? Hey.
SPEAKER_05That's that taste cocktail.
SPEAKER_06Yeah. Okay, go. Taste for girls. Tiege.
SPEAKER_03Okay, first of all.
SPEAKER_06Oh, yeah. Shall I describe it? Yes. So this is on a uh inside of a rock's glass with a large rock. It was a stirred cocktail. It has a uh darker amber color to it.
SPEAKER_02So pretty.
SPEAKER_06I do very much like that color.
SPEAKER_02I would say even a rose gold. It gives me like a tortoise shell vibe. Very rude. Very beautiful, right?
SPEAKER_05That was it. I was trying to put it together.
SPEAKER_06Almost like you'd find a uh a dinosaur mosquito or something like that inside of it.
SPEAKER_03Inside the oscillalized park? Like oscillized resin.
SPEAKER_06Oh DNA.
SPEAKER_03Did we just name it the drink?
SPEAKER_06Show note don't tell.
SPEAKER_03Why'd you nerd up the drink? Dino DNA.
SPEAKER_06Dino DNA.
SPEAKER_03Okay, am I gonna try it now? Yeah.
SPEAKER_00Yeah.
SPEAKER_03Okay, here I go. Oh. Yes. Mm-hmm. You're gonna like this to me. Yeah. It's right up your alley.
SPEAKER_05Yours definitely looks lighter. Was it maybe a smaller float? Oh, I think he might have.
SPEAKER_06I put more Debonet in yours. Okay.
SPEAKER_03Yeah, you can definitely taste the Debonet in it.
SPEAKER_05So Dubonet Rouge has been uh found in two episodes so far of the two we've done. Probably every episode. Yeah, it could it very well happen.
SPEAKER_02Unintentionally, it's just good. This is so lovely.
SPEAKER_05Nice. Yeah, I'm getting like candied orange.
SPEAKER_02Yeah.
SPEAKER_05So no campari. And it's it still has that bitter, bittersweet taste of kempari. So that's the combination of the the Angelino. The Angelino and the lo-fi sweet vermouth. Yeah. The Dubonet is is quite faint. Um that always has that sweetness, that that grapey sweetness that I love about that. It's very faint.
SPEAKER_03Maybe it's because I just drank all of it. Because it was very Would you add more Dubonnay? Let me taste it again.
SPEAKER_06You can give it another little float.
SPEAKER_02Now it has like a jelly, like a jelly bear. Gummy bear, my bad.
SPEAKER_05Everyone stopped and was like, what did she mean? Jelly bear. You know, jelly bear notes.
SPEAKER_02It has a gummy bear color.
SPEAKER_05Sure. Yeah. Um with Dubanae, I I think there's appropriate times to float it, but most of the time I feel like it's a incorporated ingredient. Um you can always do more. Yeah.
SPEAKER_06I don't think it could send a little more.
SPEAKER_05Yeah, I don't think it could ever hurt, really.
SPEAKER_06What's your thoughts? Because now I'm getting like a like a Concord grape kind of.
SPEAKER_02I'm not good at describing it, but I'm thinking about what we should call it.
SPEAKER_05Jelly bear. The classic jelly bear. You guys know.
SPEAKER_03Maybe that's the name. Jelly bear. A jelly bear?
SPEAKER_06I think the more you drink it like the better it gets.
SPEAKER_02Or gummy worm, you could a little bit more dilution from the rock.
SPEAKER_05Not a lot, but uh some.
SPEAKER_02It has a nice sweetness.
SPEAKER_05I like it. I like the bitterness of it. Um I feel like all gin is lost, though. I'm not I'm not getting I agree.
SPEAKER_02But you we needed it.
SPEAKER_05Yeah. This is like what you've been talking about, where it's very smooth and balanced to where you can't pinpoint one thing. Yeah, that's what I was gonna say. Aside from the bitterness. But it's not bitter in a bad way at all.
SPEAKER_03No, like the bitterness and the sweetness really.
SPEAKER_06I'd be afraid to give it away to like a newer person, newer cocktail thing. It would work.
SPEAKER_03It's definitely drinkable.
SPEAKER_05No, I'm saying you're correct.
SPEAKER_03Like oh, really?
SPEAKER_05That would not be good for somebody who's not had bitter drinks before. Yeah. No. It takes an elevated palate.
SPEAKER_03To me, I don't feel like it's as bitter as you're making it sound. Like I taste a lot of sweetness in those berry notes. And it it even has like a like a hint of honey in the back end.
SPEAKER_06I get the honey.
SPEAKER_03Oh, yeah. So for me, it's not as bitter as your palate is.
SPEAKER_06Is it kind of meaty?
SPEAKER_03Mead. I wouldn't say that.
SPEAKER_05It has like we have some mold wine we can compare it to.
SPEAKER_02It has like a freshness. It doesn't feel like a wintery, warm type of drink.
SPEAKER_03Yeah, because like the mold wine would be that. It would be like the deep. This feels like a summery.
SPEAKER_02What is what is this? Like a Negroni, basically.
SPEAKER_05I feel like it's a fall drink to me. Yeah? Yeah. Yeah.
SPEAKER_03I would think more fall. To me, it has brightness.
SPEAKER_05Oh. That's so weird. We can like we are all the ones. Drinking the same drink and just not agreeing on much.
SPEAKER_03The first thing that comes to my mind is stone fruit. Mm mm hmm. So it has like that deep, like stone fruit.
SPEAKER_05What is it?
SPEAKER_03Like uh like a like a current E. Yeah. Yeah.
SPEAKER_05That did not help.
SPEAKER_03Like a Jimmy, Jimmy, you don't know what that is?
SPEAKER_05Tell it to me like I'm a fifth grader.
SPEAKER_02Like a red fruit.
SPEAKER_05Like an apricot?
SPEAKER_02Yeah. Yeah. Or like a plummy, maybe.
SPEAKER_06I haven't had a plum in years.
SPEAKER_05Plums.
SPEAKER_02I love plums.
SPEAKER_05I love a good sour plum. You like the sour plum or do you like the not so a good old-fashioned plum. But like that has the the tang to it.
SPEAKER_06It's been a long time. Yeah.
SPEAKER_02I like them uh not too ripe. Gotcha.
SPEAKER_06I'm not a big fan of nectarines, though.
SPEAKER_03I love nectarines. Ooh. Because they're I like the texture. They're like crisp.
SPEAKER_05I think the the seed is way too present. You're scared of just biting into it and cutting your mouth.
SPEAKER_03That's why you cut the fruit before you eat it. Sorry. Don't be a scoundrel and just bite into it.
SPEAKER_05Oh seedless nectarine. He is.
SPEAKER_03Hands-ons-on biter.
SPEAKER_05Just crunch out of it.
SPEAKER_03But then he's like gnawing on the core for a while.
SPEAKER_02Like yeah, I would like go with the paring knife and cut it all up into bite-sized pieces and then like get a little toothpick.
SPEAKER_05Oh, too much work.
SPEAKER_02Yeah. And then I'd sit down, get all muzzled up, and then like, yeah. Your neighbors are partying.
SPEAKER_06Popping off. Yeah.
SPEAKER_02You want me to go tell them be quiet?
SPEAKER_03Bree and oh, is she talking to her dog?
SPEAKER_05They're crazy. They they make all kinds of wild noises. I'll go talk to them.
SPEAKER_03They they they're just fun. They're actually really nice neighbors.
SPEAKER_07Yeah. Hey, shut up.
SPEAKER_03Hey, can you guys quiet then?
unknownYeah.
SPEAKER_03You hear them say like really funny things like they're talking to each other or the dog, and it's just it's hilarious. It's cute. They're good neighbors. Oh. Oh, okay.
SPEAKER_05So what are we thinking in the way of a name? I like jelly bear. Jelly bear.
SPEAKER_02Do you like jelly bear?
SPEAKER_05I did too. I think it's cute. That's like a name on a cocktail list when you look at it and you're just like, What the? Okay, so what's this gonna be?
SPEAKER_02Yeah, and it's a little misleading because there's no jellies or bears. Yeah. I would order this drink again. Could you put a little powdered bear on the rim of the glass?
SPEAKER_06Yeah, I mean, I'm still workshopping it.
SPEAKER_03Oh my gosh, an edible garnish. Come on, y'all.
SPEAKER_06Just a little bit of a bear.
SPEAKER_03A little gummy bear on it.
SPEAKER_06Just a little gummy bear on top.
SPEAKER_03Actually floating on the ice like he's swimming. That would be a good garnish with this. That would be a good garnish with this. Yeah.
SPEAKER_05So what would be fantastic is you, I don't know, I've seen it a lot where they flip over the branding thing, uh, like a branding uh tool for the ice. It has like a metal stem. So you make a hole, a little divot, yeah, a little dubonet. Oh, in the back of that. And then you put the gummy bear in that little bit. And he's just chilling. Just chilling, yeah. Uh very, very solid cocktail. Look, I like that.
SPEAKER_02I'm thinking very good. A gummy bear, but like the pineapple one. Huh?
SPEAKER_05Pineapple gummy bear.
SPEAKER_02Yeah, like just skewered in there. Just through the heart. Tap through the heart, preferably. Or through the ears.
SPEAKER_05Oh, geez, catch us. Jeez. All right, yeah.
SPEAKER_02You know what? A skewer is so necessary.
SPEAKER_05You always need a garnish for one thing. Yeah.
SPEAKER_03If anything, you should always have an edible garnish. You know what? Drinks go down in my mind when there is not an edible garnish.
SPEAKER_02Because it will, it'll bring out a little flavor here and there.
SPEAKER_06It'll enhance so you dock points.
SPEAKER_03Yeah, like when this drink is a 10, I'm gonna make it a nine when there's not an edible garnish. Just the way it's gonna be.
SPEAKER_06Very subtractive of the page. The potential hasn't been reached.
SPEAKER_03I agree with that.
SPEAKER_06It's like neg culture.
SPEAKER_05Yeah.
SPEAKER_03But really, I think the edible garnish would take this drink just one step up to the 10 that it deserves.
unknownYeah.
SPEAKER_05It's also a Negroni. So I mean the Negroni's. It can only go so far.
SPEAKER_02Oh, Poopy, remember? I thought, yeah, I thought you put a peel when we were works wrapping this.
SPEAKER_06I did put an orange peel last time.
SPEAKER_02Yeah, it's so good though. And that was not bad.
SPEAKER_06But this one to me went more grapey than it went orange.
SPEAKER_02Yeah. For sure. Oh, so like a like a green grape.
SPEAKER_03Yeah.
SPEAKER_06Like an Nzony.
SPEAKER_03Or, or if you want to get crazy, do a red, a green, and a purple grape. Ooh, on a skewer.
SPEAKER_02Hey. Just saying. Rainbow grape. That's right. Bienzalo. That means think about it.
SPEAKER_05Oh, good. Thank you. I should not. Should we get moving?
SPEAKER_04Sure.
SPEAKER_05So we're two cocktails down. Uh very good one so far. I like that. I like that. Um, so now it's my turn.
SPEAKER_02Woo.
SPEAKER_05This one is going to steer way away from what we've just had.
SPEAKER_02Oh, good. Okay. Okay.
SPEAKER_05I think you guys are really gonna dig it.
SPEAKER_02Okay, because not to put you in a box, but I I just assumed you'd make something like this.
SPEAKER_05Cool. Not to put me in a box. Not to put me in a box. But put you in a box. Never put in a box.
SPEAKER_03But it is true that actually, honestly, both cocktails that we've had so far, I could see Jimmy making.
SPEAKER_05I've got a lot of those in the similar on the list. Yeah, very much so. Um, this what was I gonna say? Man, I had something had something going.
SPEAKER_03What's your drink?
SPEAKER_05Oh, my drink, yeah. That's the whole thing. Yeah, orange candy circuits. Um so this is an original cocktail. Uh came up with this uh several weeks ago. I've been work shopping it. I've got it to a point where I feel pretty confident about it. It's what where I want it to be. Um, so you may have seen it on the list.
SPEAKER_07Oh.
SPEAKER_05It's been on the list. I totally forgot about that. I've been looking through it. Um, it was originally called the uh sweet corn tortilla.
SPEAKER_02Uh but are you gonna use the corn stuff?
SPEAKER_05Uh C.
unknownYeah.
SPEAKER_05But it has been renamed to Maze Runner. Oh, that's good. Why is it maize, tergine?
SPEAKER_03Because maize is corn.
SPEAKER_05Nixta metalized. Nixta, yes. So we are going with 1.5 ounces of gin, one ounce of nixta, the liquor de alote, uh, half ounce of Suze. I love Suze. Half ounce of simple, because you know I do that on the reg. Uh, three-quarter ounce lemon juice, and then we're gonna add two drops of saline, 20%, and three drops of that fire tincture I got. I have zero clue what it's gonna taste like. You're gonna enjoy it.
SPEAKER_03I'm so excited. You're gonna enjoy it. It's very unique.
SPEAKER_05Yeah.
SPEAKER_03It's wow.
SPEAKER_05For sure, it's it's one of the more out there cocktails that I've made, and and unlike the previous ones that I've made. So it's uh hopefully it's good. Hopefully you guys like it.
SPEAKER_04Let's go.
SPEAKER_06All right, it's coming up. Send it. I take your picture.
SPEAKER_03Oh, it's so beautiful.
SPEAKER_06I take your picture.
SPEAKER_03Hold on. I gotta get a photo.
SPEAKER_06Got it.
SPEAKER_03And you even did a little stamp on the eyes. Yeah.
SPEAKER_02Pretty man.
SPEAKER_05One of them is a fleur de lease. The other one is uh, I don't know.
SPEAKER_03A weird design. It looks like a basketball hunt.
SPEAKER_05Oh, you got that one, yeah.
SPEAKER_02It's very uh yellow. You need to, I don't know.
SPEAKER_03What's the name of this drink?
SPEAKER_05Maze Runner.
SPEAKER_03Maze Runner. That's right.
unknownOh, yes.
SPEAKER_05All right, so let them drink it first because you've got it.
SPEAKER_02All right, we're on, right? Okay, head on.
SPEAKER_05Get your ears in. So we're we're served in a rocks glass over a large rock. Uh, we have a lemon swath uh garnish. It's uh cut to a parallelogram with a little slit so it's down on the rim.
SPEAKER_02Shouts out math.
SPEAKER_05Yeah, man.
SPEAKER_02Parallelogram.
SPEAKER_05Yeah.
SPEAKER_02So uh the the color is a beautiful lemonade-like yellow.
SPEAKER_06Like a lemon cello.
SPEAKER_02Like, yeah, like a lemon cello. Yeah. And the little lemon peel, you know. Um, I feel like doing little stereotypical finger guns. Pew pew pew pew like Yosemite Sam.
SPEAKER_03Pew now, with the name being Maze Runner, think of sweet yellow corn. Oof, the lemon on the nose is always welcome.
SPEAKER_02Yeah. Oh, it's so nice. It's like one of the best scents of the world, right? Like fresh coffee, pine.
SPEAKER_05Okay, taste it. All right, greedy.
SPEAKER_02Flavor. Whoa! Flavor bomb. It okay. It has a savoriness, a nuttiness, a little sweetness, but not a lot. The savoriness is coming through. It's very nice.
SPEAKER_05Does it feel a little warm? A little warm on the throat?
SPEAKER_02Yes.
SPEAKER_05Could use more though, maybe. Is that a tincture?
unknownYeah.
SPEAKER_02No, I like it. This is very well balanced. I think it's a perfect drink. I can tell you worked on this for a while. Yeah, that is not a typical drink. Well, it's not typical.
SPEAKER_06It's an assault on the tongue.
SPEAKER_02Good.
SPEAKER_06Yeah, it's good.
SPEAKER_03It makes you it makes you go back. Yeah.
SPEAKER_06Definitely.
unknownOh man.
SPEAKER_06And it's been it's been like it's touched the it's kissed the the fire a little bit, you know.
SPEAKER_05Yeah. I did it uh before I had the little dropper bottle for the tincture. I did two dashes of the fire tincture, and that was too much. That that was hot. Uh one was okay, and so I think, I think like a dash of that tincture bottle versus droplets, maybe somewhere around four or five drops. So I'm I put four in these ones because three last night just didn't have enough. That's ready to go on a mini.
SPEAKER_02It has layers, yeah. It's a perfect drink. Yeah, yeah, it has layers. The heat is present, but it's definitely not um I mean you can't knock it out. It's very tamed. It's super tamed.
SPEAKER_05Yeah, two's a solid number on that. Um, but is that like would you ever have thought that that was what I was gonna come out with? No, no, no.
SPEAKER_02I kind of I'm thinking about like chips and guac.
SPEAKER_05Yeah, except for the guac, yeah. You know, it's like putting that in my brain. Yeah.
SPEAKER_02Like chips, there's I guess there's your story in restaurant. Um I I feel like I'm sitting down right now and I'm gonna have like a chilereno like Mexican meal right now.
SPEAKER_05Chileraleno with this it's definitely in that genre of Hispanic restaurant cocktails.
SPEAKER_02Yes.
SPEAKER_05I was I was debating on like a tahin rim or something, but nope. No, no, okay.
SPEAKER_03No, no, no, doesn't need it. No, it's definitely more baby. It's a perfect drink. I'm like not even I really love this drink. Salt rim? I really do.
SPEAKER_02You know, you could have you could give it like a a little salt rim if you want it to up the savoriness, I guess. But it's I think I don't think it needs it. I'm having it.
SPEAKER_05If I was to do something, I think it would be tahim because it has that lime that has that citrusy feel to it. I think straight salt would be too much. Pull it into a different realm about not straight salt, not straight salt. Slightly left of center straw salt. Can I have a drink now? No, this is my cocoa. Yeah, yeah.
SPEAKER_02Okay, this is making me think of you know those Mexican candies where there's like a watermelon one, there's the the mango one. Have you ever had the little elote one?
SPEAKER_06No.
SPEAKER_02This is making me think of that.
SPEAKER_06Yeah, spot on. Nice.
SPEAKER_03I feel like I need to try that.
SPEAKER_02Yeah, I gotta get you guys some.
SPEAKER_06Yeah, that's exactly what it is, right?
SPEAKER_02But also, that's candy, but this has that savory layer. It's real nice.
SPEAKER_05Good. I'm glad.
SPEAKER_03So, number one, I don't want to share. Okay.
unknownYeah.
SPEAKER_03Number two, the first time I tried it, because obviously he tested it on me. The first time I tried it, my first reaction was I would love to have a bowl of chips and salsa right now. Right. It would go so well with it. It would go so good. And chips and salsa is one of my favorite foods.
SPEAKER_02So then maybe no, no salt rim, a skewered tortilla.
SPEAKER_03Dipped, like pre-dipped in salsa. Like one of those scoops. Or a bowl of nachos.
SPEAKER_05One or two nachos that's already talkie roll.
SPEAKER_06Fully loaded nachos.
SPEAKER_08Taky.
SPEAKER_06Yes. It's already rolled up.
SPEAKER_02A fully loaded nachcho with like a little morsel of meat.
SPEAKER_03I mean, do you want to try it? I have some.
SPEAKER_06Takis?
SPEAKER_03I feel like honestly, it would take away from it.
SPEAKER_02This is hilarious. This is presented very well, very beautifully. Yeah. And the lemon is is actually uh goes really well with it. Yeah.
unknownYeah.
SPEAKER_02Lemon peel.
SPEAKER_05Ooh, that tincture is perfect. Yeah. Four drops is four jobs. I did three signals, but four.
SPEAKER_03I wouldn't even mind if more of the corn liqueur was in there.
SPEAKER_05I was thinking of that, but to me so good. To me, that's this amount is pretty well balanced. I don't want it any more drier than the the a lote liqueur would be the next step.
SPEAKER_02That stuff is so cool. The bottle is so cute, too. Yeah. There's a little corn. Corn on the corn kernel.
SPEAKER_05I can't remember where I saw it first.
SPEAKER_02Guinness.
SPEAKER_05Did he have it as shouts out to Ginn?
SPEAKER_02Guinness.
SPEAKER_05We gotta get him on the show. I know.
SPEAKER_02We really know how like Zoom, our little Skype.
SPEAKER_05We can make it work. Yes, the parents. Um man, what was I gonna say?
SPEAKER_03Yeah, he was the first one that showed it to us. He had the bottle. The Nixta stuff. And I love corn. And so when he showed me the bottle, it's the shape of a corn on the cob. This is awesome.
SPEAKER_05Little kernels on it, too.
SPEAKER_03But tasting it on its own, it is intense.
SPEAKER_05It's very good though. Yeah. I like it. Yeah. So I tried this with a number of different gins.
SPEAKER_07Oh, good.
SPEAKER_05So I tried it with what we're what I'm serving it in now is like the really basic London dry that we get from Sam's Club. Just pretty solid. It's a decent tasting one. It's one you definitely definitely you want to use for uh mixing. But I used an old Tom, really good. I used Roku. Didn't didn't blend so well with that. And then I did uh the Hendrix London, or it's not a London dry, it's just a regular botanical. Um I haven't tried it with the monkey, monkey shoulder. Ugh. Because I I don't know if it's worth it to put it on.
SPEAKER_02Don't monkey 47.
SPEAKER_03The London Troy, I think, is a good choice because I think if you were to add more botanicals, it would distract from the take it in different directions.
SPEAKER_05Yeah, yeah, yeah. But the the the Hendrix one was was really good, actually.
SPEAKER_06Because Hendrix is more cucumber forward. I think so, yeah. So a little pepino, a little, you know.
SPEAKER_05Yeah, yeah. Yeah. I like it. It's a good, it's a solid drink. I'm I'm proud of it.
SPEAKER_02Gimme, gimme. I would have hated to have followed this with my drink. I know. Great. I'm a my drink was an opener. All right, Tara. I hope you blow our socks off. I'm not wearing socks.
SPEAKER_03Well, then I've already blown them off. Your crocs off. Yeah. Well, hold on. I need to finish my cocktail.
SPEAKER_05Still a lot in there.
SPEAKER_02My maze runner. Yeah, you don't and you don't want to like rush through it. It is seriously.
SPEAKER_05Yeah, it's not a pounder.
SPEAKER_02But it's so easy.
SPEAKER_05Yeah, it's not a power pounder. I think it comes to you in levels too. Like you get you hit. I think probably the lemon shoots first, in my opinion. Then the the nixta. But then the fire in the back of the throat is is there. But it's not overpowering.
SPEAKER_03I taste the fire out front and then lemon.
SPEAKER_05And then it ends in the so I guess the gin kind of gets lost too. Yeah, I forgot it was a gin talked about.
SPEAKER_02But gin, it it's like such a good workhorse for drinks like this.
SPEAKER_06Yeah. Your mom's a good workhorse.
SPEAKER_02Hey.
SPEAKER_03Does she make tortillas?
SPEAKER_02You know what Javi's mom made tortillas? Javi's mom makes corn tortillas. And my mom, I don't know if she's ever really made it. Like maybe she did, but Javi's mom makes really good tortillas. Flour and corn.
unknownYeah.
SPEAKER_02Yeah.
SPEAKER_05Too bad we're gonna have to cut all this because of where it started.
SPEAKER_02Wait, let me let me add a little. This drink really makes me think of Javi's mom because she makes really good corn tortillas. Ooh, I would love to try some. Nice, excellent.
SPEAKER_05So nixta malized. Nixta malays.
SPEAKER_02I don't know what I don't know what that even is.
SPEAKER_05Yeah, do we know that do we know the origins of nixta? Like yeah, what is it?
SPEAKER_06Oh, is that a uh in order to they get the corn and then they add a um like a lime solution? Uh-huh. And it changes the pH balance. Uh-huh. And it like helps break down the corn to make it more edible and more nutrient dense. Bioavailable. Wow. So you really do know.
SPEAKER_03So that means it's more digestible.
SPEAKER_02Okay, that makes me think of a question for Jimmy.
SPEAKER_05Sure.
SPEAKER_02Um, you did lemon. Uh-huh. Right. Did you try lime, or what do you think about lime?
SPEAKER_05First generation was lime.
SPEAKER_02And it just wasn't working. Too interesting.
SPEAKER_05Too harsh. Yeah. Too sharp. And I I thought going to lemon, like recognizing that was big for me to be able to pinpoint what I thought was wrong with it. And like I'm like, it just needed to be a little smoother. What's gonna what's gonna accomplish that? Oh, I know the citrus. That's what's causing that that sharpness. So and how did we get this color?
SPEAKER_02Is it the Nixta?
SPEAKER_05Um, it's the it's the lemon, the lemon juice, yeah. Uh otherwise it would be clear.
SPEAKER_02Oh, really?
SPEAKER_05Yeah. And that's I I thought for a second of going because I I like the bitterness of it, and so I thought maybe go some compari or some other thing, but I was like, I don't want to change that color. So that a lote liqueur brought out that sous, I forgot about the sous. The sous. Oh, the sous. The sous actually had a really big impact on the drink. Because I had I did a half ounce in this, the final, but it started with three quarters. Okay. And I was just like, it doesn't, it doesn't taste right. I think maybe the same iteration that it was let's go to lemon, that I went less Suze, and then I was like, okay, we're yeah, that's the in the ballpark. And then I added the saline and the the tincture, and yeah, nice. And then she came out like that.
SPEAKER_03Tincture. Tinky dink. So the first time I had the is it what's it called? The fire stuff?
SPEAKER_05Fire tincture.
SPEAKER_03Fire tincture. The first time I had it, I don't I can't even remember what drink it was that you made, but I was like, oh no. No, no, no, no, no. Not for it.
SPEAKER_05I think it was the the same night we I don't know if it was the first night we recorded or not, but that's like one of the first nights I had it, and I get and I made up that drink. Yeah, and it was a little too much, yeah.
SPEAKER_03Uh oh yeah, that's right. You put it on top of the picky picky. Oh the pickle whiskey sour that you were trying to create uh offshoot.
SPEAKER_07That's true.
SPEAKER_03You added it to the top of the egg white foam. That was the first time I had it, and I was like, oh no, it don't belong here. But in this drink, it it goes so perfectly. Like I can't even imagine this drink without it.
unknownYeah.
SPEAKER_03And what do you think about vodka?
SPEAKER_02Instead of gin? Instead of gin. Do you think it wouldn't that the gin plays well with all this song?
SPEAKER_05Can't really tell. Anyway.
SPEAKER_02Yeah, I don't I don't do vodka a lot anyway. I mean, I don't know. And there's so many different like the different styles of vodka. We're gonna have to, right? That'll I know.
SPEAKER_05We're gonna we're gonna cover that. Yeah, I know. And I got my lychee uh vodka over there that I use. That's an easy winner.
SPEAKER_02Oh, that's right, yeah.
SPEAKER_05Yeah. But um we got actually several more gins that I don't know if you guys have seen uh show us that we didn't end up using.
SPEAKER_02But I think that's the beauty of gin is that like if one didn't work, there will be another kind that'll work, right?
SPEAKER_05It definitely has more variations than vodka does. All the the flavored vodkas are just me.
SPEAKER_03Yeah.
unknownMe.
SPEAKER_03Not all of them.
SPEAKER_06The spicy tamarindo vodka.
SPEAKER_03Oof. I like the lime vodka too good. Oh, I never had that. It's like uh I forget the brand. I actually had it on an airplane once.
SPEAKER_05So it was one of those that they bottom of the barrel type things that we're let's get rid of this, put it on an airplane.
SPEAKER_03Well, maybe I don't know. But I liked it. That's gully eddy something.
SPEAKER_05Oh, deep eddy.
SPEAKER_03Deep Eddie. Oh, yes. Yeah, that's what it was. Lime. The lime one, it was really yummy.
SPEAKER_06Remember that lemon vodka?
SPEAKER_03I think they have a lemon one too.
SPEAKER_06That was the worst.
SPEAKER_02Yeah. No, I think it Hobby's talking about a smear knoff or something.
SPEAKER_03What about the I don't know. The uh Jeep. What is it? Cake? Cake vodka?
SPEAKER_05Well, are you uh you ready for yours, Terengene?
SPEAKER_02I think I think we're we're what is it called?
SPEAKER_06Um lubricated. Oh running out of steam.
SPEAKER_02No, I think we are foreshadowing our next episode being maybe vodka.
SPEAKER_04Oh, really? I don't think so. Let's not, let's not, let's not. We've got so many others to do.
SPEAKER_02What if it was like fortified wine? Something like that. I what did I can you delete the part where I said something like that? Can you delete that? Thanks.
SPEAKER_05Yeah, we'll see. All right, Sergean. What uh what do you got on the menu for your your drag?
SPEAKER_03Buy your drank. Okay, so my drink I cannot take credit for. My dear friend Vanessa created it. Uh she's a little mixologist herself. And the story behind the drink, um, it was during COVID. Uh, we had a couple different gatherings, you know, over Zoom that we we did. I I threw a cheese and wine party. And I think this specific time it was for an anniversary party. Or maybe it was the yes, uh, retirement party.
SPEAKER_05Uh, I believe it was an anniversary party.
SPEAKER_03Yeah, it was one of those. So she ended up bringing over and dropping off a couple of these cocktails, and I fell in love with it. And her name of the drink is Windsor Garden. Ooh, I believe. Let me double check. Sounds fancy.
SPEAKER_05The Windsor Garden.
SPEAKER_03Well, she just says Windsor Garden. That's the name of the drink. So it is made with um Hendrix Midsummer Solstice Gin. It's a limited edition small batch gin. And this drink literally, because I I'm a huge fan of gin and tonics. I've always loved gin and tonics. So gin I just love. And this gin just really sent me through the roof of excitement. And so I'm really excited to share with you guys. I don't know if you've ever had it. No. No. And it cut made with lemon, simple syrup. But the the fancy part of it is that she puts in sprigs of fresh herbs. Yes. So we got basil, thyme, mint.
SPEAKER_06Ugh.
SPEAKER_03So I'm gonna make it for you.
SPEAKER_06You're gonna run it through the garden.
SPEAKER_03I hope you love it as much as I gotta get the love this drink.
SPEAKER_05You're so far away from it.
SPEAKER_03Hobby. He's slouched thing. He's as slouched as I've ever seen.
SPEAKER_02We're three, the third cocktail in. He's he's chilling. We just got a real hobby in sometimes.
SPEAKER_05Just rein him back. Yeah. Yeah.
SPEAKER_02Rain him back in. He's a wild baby.
SPEAKER_05My baby. So you're ready?
SPEAKER_02Yeah, I'm ready.
SPEAKER_05All right, make it. Let's go. Okay, so we're Tara is about to present us with her.
SPEAKER_02Yeah, Tara just explained to us her drink like um three seconds ago, and she they're actually ready.
SPEAKER_05It's very rapid the way she prepared it.
SPEAKER_02She whipped him up real quick. Here we go.
SPEAKER_05Magic of TV.
SPEAKER_02Magic of TV.
SPEAKER_05I get one.
SPEAKER_02Okay, I'm seeing the most beautiful garnish. It's beautiful. Oh wow. Okay. I'm just describing the garnish right now. There is a beautiful thin lemon uh heart shape. That's crazy. Garnish. And then through the heart shape is a beautiful little sprig of thyme. Time. Oh no! Oh, I didn't. Oh I just saw right now floating over top is three beautiful little chamomile flowers on the dream.
SPEAKER_05That's crazy.
SPEAKER_02That's it's a garden. It does boot. It's a winter garden. It's a winter garden.
SPEAKER_03This is so pretty.
SPEAKER_06Put your whole foot in that, Tara. Tara.
SPEAKER_03I felt like I needed to have a flower garnet. This is so pink. By the way, chamomile flowers are edible.
SPEAKER_05I'm not gonna eat it, but that's very cute. I am you can you can eat it?
SPEAKER_03Like a little bunny rabbit. I mean, they don't taste great, but still. You know I'm all about that edible garnet. Yeah.
SPEAKER_05No, that that presentation is Jimmy.
SPEAKER_03Can you please put your pinky up?
SPEAKER_05Bonkers. Yeah, sorry.
SPEAKER_03Have some respect. You took a picture?
SPEAKER_05I did, yeah.
SPEAKER_03I have to send it to Vanessa because she is my my muse when it comes to this beverage.
SPEAKER_02Oh, the heart is absurd. Okay, the body of the drink is a beautiful, like a lemonade-y, yeah.
SPEAKER_05Looking cloudy, cloudy uh beverage. I'm gonna say cloudy yellow, though that's like very too simple to it looks like a little gimlet.
SPEAKER_02Um and there's little speckles, I mean tiny speckles of herbs. Oh, yeah. Like little green speckles all around. So this was shaken to death in a good way.
SPEAKER_05Yeah.
SPEAKER_02I can tell.
SPEAKER_05It pulverized those little thyme sprigs for sure. I like that.
SPEAKER_03I did add more basil thyme and mint than what the recipe like that she sent me was. This is such a chicken. I did extra because I'm extra.
SPEAKER_05That's better.
SPEAKER_02Oh, I can taste so many herbs, but it's so delicate. It's present, but it's delicate.
SPEAKER_05That's like quintessential gin gin right there.
SPEAKER_02I feel like I am in foggy London town right now. Oh wow oh my gosh. Yeah, you killed it.
SPEAKER_05Well done.
SPEAKER_02That gin. That's really good.
SPEAKER_03I tell you, that gin is magnificent. Oh wow. That's why I put a heart on it because I love it so much.
SPEAKER_02Yeah. Oh, this is my favorite drink of the night.
SPEAKER_03Ooh, thank you. That makes me so excited.
SPEAKER_02You have to share a visceral reaction to this.
SPEAKER_03I've given all props to Vanessa. She killed it with this drink, like so much that it's one of those drinks after you have it, you're like, I love that drink so much. I feel loved. Like, I need to have it again.
SPEAKER_05That presentation is crazy good though.
SPEAKER_03Oh, awesome.
SPEAKER_05The heart, the time, you know what it makes three little flowers.
SPEAKER_02Not to ruin this moment because it's magical. It reminds me of um Katie Perry in space, and there's a picture of her holding a daisy up to the camera. Because the little chamomo flowers look like that kind of flower.
SPEAKER_03Yeah, they're like little baby daisies. Oh wow. Poopy. Have more, please. Oh you can really taste the basil this time.
SPEAKER_05Zebaz.
SPEAKER_08Mm-hmm. Mm-hmm.
unknownOh wow.
SPEAKER_05Fresh herbs. Fresh herbs and gin. Yeah.
SPEAKER_02I feel like, yeah, I feel like I'm in a garden right now. I feel like I'm drinking this with the queen. Yes. And this is her favorite drink.
SPEAKER_05So speaking of London, as you you brought that up, we uh we visited this place. Um the the it's not a restaurant, but they are mostly like cocktail lounges. Uh something frogs, I forget what it's called.
SPEAKER_03Uh Mrs. Frogs?
SPEAKER_05Mr. Frogs, maybe. Yeah. Uh and they have all kinds of different cocktail lounges. And the place we went to was a gin their gin parlor. So only gin. It was it was really cool. Upstairs, four tables, five tables maybe. Uh speak easy. You went through a bookcase, all that stuff. Um but it just reminded reminded me when you said that of oh yeah, like that gin parlor we went to. Let me try to find it.
SPEAKER_03Wow. You did take a picture of it?
SPEAKER_05I did, yeah.
SPEAKER_03I gotta send it to Vanessa's. Oh wow.
SPEAKER_02I feel like Martha Stewart, this is like what she has in her back pocket. And when somebody special comes to her house, she makes this. She just pulls it out and she goes to her little garden and picks the herbs. Oh, for sure. Her little tea. And puts them in a little tea towel. Whoa, calm down. She served her time. Her and Snoop are. But not that kind of herb. You know, traditional herbs. Yeah. Not the one. Snoop is Snoop is like, oh, I guess other herbs are cool too. While he's drinking this with Martha. Those could work.
SPEAKER_03Okay, I have to take a picture of you with the little heart faced out. I'm so happy right now.
SPEAKER_08Yay!
SPEAKER_05Go to my London drink.
SPEAKER_02Oh, it's flurry. I need you to say more about this drink. You're getting quiet.
SPEAKER_05Mr. Frogs, yeah.
SPEAKER_06Mr. Frogs Chin Parla. Oh, it's very good. It's uh it like makes you feel happy.
SPEAKER_02Thank you, Vanessa.
SPEAKER_06Shout out, it makes you feel so wow.
SPEAKER_02And this is not because this is the third fourth fourth drink of the night. Fourth.
SPEAKER_05I had the picture of Colby with her mouth open.
SPEAKER_02I know. Oh, and it's in a beautiful, uh, like a what what like a wide coop glass. Coupe. Very thin glass that you could just crunch through if you wanted to.
SPEAKER_05Yeah. If you're it's a big, it's a big coop.
SPEAKER_02If your intrusive thoughts take over an eight-ounce coop.
unknownDon't do it.
SPEAKER_05Very nice. I don't want it. Don't give it anywhere.
SPEAKER_02Wow. I'm so glad you liked it because the birds are so well balanced. Whatever you did.
SPEAKER_05Worth the weight. So I think the the two girls' cocktails. Very simple, but good. Very uh light and refreshing. And then the boys brought the heat. The boys brought the intensity. Jin is is quite a wonderful spirit that you can do so much with.
SPEAKER_06Versatile.
SPEAKER_05Versatile.
SPEAKER_02We could do episode a second and third episode of Jin.
SPEAKER_05Yeah, I think there will be later. We probably have to go into specific cocktails of Jin that we love. Um but as we get into our tales section, I think it's time to make all of us uh a cocktail that to me is is the king of all gin cocktails.
SPEAKER_06I think it's in the uh the echelon of all cocktails, not even gin.
SPEAKER_05Yeah, yeah. Potentially one of my f for sure top three. Yeah.
SPEAKER_02Okay, for this episode, we're saving the best for last. Good plug.
SPEAKER_05Let's let's go ahead and make ourselves a last word.
SPEAKER_03Woo!
SPEAKER_05And then get into our tales.
SPEAKER_03Yes, yes, please. Thank you.
SPEAKER_05So to start our tales, we're we're having the last word. The last word was a cocktail you guys introduced to us. Uh Green Sharce is what you introduced to us.
SPEAKER_02Can we talk about Green Chartreuse for a second?
SPEAKER_05Oh, that's that's a whole actually just go check out Bourbon Bros on YouTube.
SPEAKER_06Okay.
SPEAKER_02There's a whole episode.
SPEAKER_05Whole episode, okay plug. Um so this is like the standard of all fantastic cocktails, equal parts.
SPEAKER_02I snuck a sip.
SPEAKER_05You uh yeah, go ahead. No, and it's so good. Now that we're talking, go for it. So we got three quarters of of all ingredients. It's a four-ingredient cocktail. So good. Three quarter ounce gin. We're using the monkey 47.
SPEAKER_02Oh man.
SPEAKER_05Daniela's fave. Premium.
SPEAKER_02Thought we'd uh oh, so you guys like us?
SPEAKER_05So yeah, break it into that because that's a I don't even know what milliliter the bottle that is, but it's not the big one.
SPEAKER_06Uh-uh.
SPEAKER_05And it's uh you should get the one liter. Yeah, we'll be doing that next time. Like $9,500 on it. It's worth it. It's not too bad. Um absinthe is, but yeah. And then we got uh three-quarter ounce uh Luxardo maraschino liqueur, three-quarter ounce of the amazing green chartreuse, uh, and then three-quarter ounce of lime juice.
SPEAKER_03And what's at the bottom floating down there?
SPEAKER_05Bottom is we got a maraschino cherry in there.
SPEAKER_03Beautiful classic and edible garnish. Deep violet colored.
unknownYeah.
SPEAKER_05So we're sipping these out of Nick and Nora's. We've got two of ours, two of yours.
SPEAKER_02Man, this takes me to the varnish. The varnish. Rest in peace.
SPEAKER_05R.I.P. The plate the coals uh speakeasy. That's what it was.
SPEAKER_02Yeah, yep. Um, it's so crisp.
SPEAKER_05So now we're now we're into the tails portion. Um who's who's gonna start it? Should we go right back to the top with uh Queen D?
SPEAKER_02Yeah, I'm I'm I'm ready.
SPEAKER_05Okay.
SPEAKER_02I'm not ready. I'm ready.
SPEAKER_05Here's the thing ready. Hashtag not ready.
SPEAKER_02I just need to look at my photos to remember the timeline. And this is a very light-hearted tale of my week. And oh, I just took a sip. Let me get right back. Let me get right back. Okay, where am I?
SPEAKER_06The one liter bottle is $79. That's not too bad. Or you can get two 750 milliliter bottles for 106.
SPEAKER_02Ooh.
SPEAKER_05I think that's the go, the go to.
SPEAKER_02Let's go Habsi's. Yeah, right.
SPEAKER_05That bottle fits nicely on my shelf. If I went the liter, it probably wouldn't fit. All right. All right. So what are we talking about? We're talking about Daniela's.
SPEAKER_02I did a really silent sneeze right now. Okay. So here's my tale of the week to accompany our tales. Cocktails.
unknownOkay.
SPEAKER_02So I had a day off recently, and it just so happened that Javi, Poopy Pie had the same day off. And a very good friend of ours had been as well.
SPEAKER_06Okay. Oh. Uh Will be named. You can get that audio post, right?
SPEAKER_02They're really good friends, and I bring them up constantly. Sorry. Not sorry. Um, so unfortunately, uh did not have the day off because she works for a small business, family business. So Chinese owned. You know, bummer. We really tried to keep it to a minimum in the fun department. Um but we started off our day with um espresso martinis at our house. And it was fun because uh I think I want to really hone in my skills when it comes to espresso martinis. It's not really my thing, but I do enjoy them. Um recently I was playing around with like doing a reposado tequila uh espresso martini. And so um I did a few sprigs of mint and it's really good. But I thought, what if I did a really nice rum instead of a tequila or a vodka? And it really had a very tiki vibe. So we did that. So good. It was rum. Um, and I just did instant. I think instant is the way to go. Yeah. Um, because we tried to do like fresh pulled shots with our at our friend's house, and it was good, but I'd actually just rather do too much water. Anyways, yeah.
SPEAKER_03What about an espresso shot?
SPEAKER_06No, we fresh pulled shot. So we tried it. Oh but it's still too much water. Oh, okay. But with the instant coffee, you know, you just get coffee.
SPEAKER_02Yeah, a little agave too, and no, no, no, no. My bad. Not agave or jot. And oh, it's so nice, and it was so tiki.
SPEAKER_06That is very tiki.
SPEAKER_02It was so tiki with the mood.
SPEAKER_06Cocoa powder dusting on top.
SPEAKER_02And I did a little yes, and uh okay.
SPEAKER_06Three little beans.
SPEAKER_02I also, yes, here's my secret weapon, and we were having such a good time. It was such a good start of the day. Is I had some heavy whipping cream in the fridge because I don't want to go on too much of a tangent, and shouts out to Guinness, but I had heavy whipping cream in my fridge because I tried to make a Harry's Midnight Snap. Oh, which shouts out to the Varnish again, was uh created. Shouts Helicandro. I f yes.
SPEAKER_05Oh, is it? I I I assume that was a Guinness uh original and Guinness highly recommended it.
SPEAKER_02I want to play around with the recipe because it was too Fournet Forward and I didn't love it. But anyways, um I have heavy whipping cream, so I whipped it up and I didn't really whip it up to be like a full like whipping cream, but it was nice and thick, and I added a little bit of agave to that, and I um plopped a bit in the center of the like a I added a dollop and then I gave it a little swirl, so it was pretty and it was in the center. So as you drank it, you had a little bit of that like cream, heavy cream crema top, foamy. It was very good. We had a good time, so that was how we started the day. Um the three beans sit on top of the foam on the heavy cream, a little, a little cocoa powder dusting on half of the top, and then three beans, obviously. So that was fun. Then our first stop was at a place called because this was like a food tour, and we kind of were we had a loose plan of where we wanted to go, but we had to be back by three-ish. So um, we went to a place called Loose Cafe, L-I-U, and they're I found out about it because they have a Hong Kong-style French toast. And oh man, it's a deep-fried French toast. Really good, it's so crispy and light.
SPEAKER_06It's filled with like a custard. So if anybody has to do, and they put a big thing, a pad of butter on top. It sounds super healthy.
SPEAKER_02It's so good. And if you split it between three people, you're good. Okay. That's the thing. So that was what we intended to do. That was the secret. Uh it's a long story. Uh, you know, they told us once we got there that they don't do the front. We wanted to just do it to go and eat in the car and you know, times money. And they were like, we don't do it to go because whatever.
SPEAKER_03Anyways, the quality, I'm sure they wanted to. Which I understand.
SPEAKER_02Yeah. Um, but so they messed up and they gave us the regular because we but we wanted the tiramisu style, which is a dollar fifty more, and there's coffee jelly, espresso powder, blah, blah, blah. It's a whole thing on top, right?
SPEAKER_06So we ended up getting both. So yes, yes. Um but the original one was better.
SPEAKER_02The original was better. Just get the original. Um, done deal. Let's go. We were in and out. Next stop, uh, what uh Maison Matho. Maison Matho. Shouts out. Maison Matho. One of my favorite sandwiches. This is a very small little spot. It's uh like a hut, basically. And they do French style sandwiches and other things like coffee and baked goods. But we got the Daniel's favorite sandwich.
SPEAKER_03Oh, yes.
SPEAKER_02And so it is a baguette. We got the full, obviously. Uh, it's a baguette with French butter, just a decent amount. Um, I believe prosciutto, right? Or prosciutto? Uh-huh. Bunch of prosciutto and then cornichons, but like big hefty pieces of cornichons just scattered throughout.
SPEAKER_05Actual pickles?
SPEAKER_02Yes. French pickles. Cornishon.
SPEAKER_03That looks so good.
SPEAKER_02Um very, very, very, very good. As you know, I love pickles. On a baguette, yeah. All pickles. Then after we had that, because time was money, so we had to just keep moving. So we just picked it up real quick, had it in the car. We pull over, we got a quick little cocktail at a place that would serve us a drink at 11 in the morning. So we that it was nothing special. Then we run over to Langer's. It's a Thursday, so not too many people. Were they closing? I've heard rumors, so I'm glad that we went. I don't know. Did you get the Reuben? Basically, we got a sandwich that was very similar to a Ruben.
SPEAKER_06The number 19.
SPEAKER_02Yes, the number 19, and they toasted it for us. It had coleslaw, not sauerkraut.
SPEAKER_06You have to get it toasted.
SPEAKER_02I'm I would have I don't mind. I like sauerkraut more than coleslaw, but whatever. I had like a nice the the cheese was soft. It wasn't melted, but it was soft. And uh uh we loved it. It was delicious, it was amazing. Our waitress was so cute. It was this like older German lady, and she treated us like we were her grandchildren, and she gave us extra pickles, and yes, we had the best time. We were having the best time.
SPEAKER_03Um they're just selling me on this whole expedition.
SPEAKER_02All the things they're saying, just it all comes back to pickles always, always, and so I think I'm missing something. I think before we got to Langers, we made a truly like office driving and uh passenger seat, and we see like this basically this a spot, it's like a little outdoor corner spot. Um, and they do lobster rolls.
SPEAKER_06Um the ice cream place?
SPEAKER_02Yes. It's like a little gas station style, like oh no, we've we've been in the one here in Cavina. Oh it just I don't know how to describe it. It's it was just like an outdoor, like an old timey gas station style. And um, it's on the sidewalk kind of, but like in a corner, and it it was a lobster roll spot. And they had a big old sign. And so our buddy was like, What if he's never had a lobster roll? He was like, What if we just wouldn't it be crazy if we stopped? And Javi literally like tire screeched just like within two seconds, like pulled in. Um, thank god nobody was behind us, they would have crashed right into us, and he just like pulled in on a whim, and we got one of those, so we split in between the three of us. It was really good. So we kind of felt like we did like a sandwich crawl because it was the well, the French toast.
SPEAKER_05But super far from you.
SPEAKER_02Yeah.
SPEAKER_03Well, French toast is two pieces of bread. It was stuffed. So there you go.
SPEAKER_02It is sandwiched. We did the like you know, the French baguette one, the lobster roll, the langer sandwich. Um, yeah, it's a lot of carbs. I believe Langer's was our last stop, and we went back home and we made it in time. Nice. And we made some cocktails at home.
SPEAKER_03Oh, that is a plump lobster. This was such a nice day. We had so much fun. That's so cool. Nice. So that's my tale of the week. Excellent.
SPEAKER_06Just for the sake of time, that will also be my tale of the week. Okay.
SPEAKER_03Oh, that's not how this works.
SPEAKER_05No, that's that's fine if I mean you guys were both on that expedition. Yeah, some tidbits. Unless you can add some insights to it that she did not talk about.
SPEAKER_06Oh no, I think she covered it all.
SPEAKER_02Oh, tell me that's strong. How about this? Tell them about um the uh this guy. I'm showing Javi a picture to remind him to talk about.
SPEAKER_06Danela wants me to highlight um the uh little food delivery robots. I don't know if you guys have seen them.
SPEAKER_05Yep.
SPEAKER_03Oh, yeah, we've seen them.
SPEAKER_05You see them cruising around downtown all the time.
SPEAKER_06I love them so much.
SPEAKER_03They're so cute.
SPEAKER_06And so we stopped to say hi to them. And they like stop. We took a picture of selfie with it. Uh-huh. They're super cute.
SPEAKER_05Yeah. There's just the biggest pervert ever controlling that thing. Yeah. Somebody who can't get a job in public is controlling that.
SPEAKER_02Has to work from home.
SPEAKER_05Yeah.
SPEAKER_02He's like, oh, a camera? Yeah. Skirt level? Perfect.
SPEAKER_05Yes, exactly. It's like, okay, stop, sure.
SPEAKER_03But wait, is it really like Javi said that it's controlled.
SPEAKER_05It's not a good thing. It's controlled by someone.
SPEAKER_02It's gotta be because it stops all the time when you're like close to it. Oh, okay. Those streets are so crazy.
SPEAKER_05Yeah. All right. Well, I can I can get into my tale. Uh so my tale doesn't have to do with this week, but since it was brought up earlier, uh, when we were talking about my cocktail, uh the maze runner, and how it has those Hispanic influences behind it. Uh Queen D mentioned that she could see herself eating eating uh some chips and guac. And I I wholeheartedly uh disagree with that because I have a dramatic experience with uh avocado. Uh I don't eat it. That's right. Yeah, you may remember that.
SPEAKER_03If avocado touches anything, he will not eat it.
SPEAKER_05Yeah, everything has to be that stems from uh my childhood, very, very young age. Uh I was probably six. Between six and five or six. Six and seven, because yeah, my parents got married when I was uh five, almost six. So between six and seven. Um so my parents got married. My mom, she works in uh she's a hairstylist, so she was working in the evenings, and my dad um you know was not used to having kids. All of a sudden he got a uh a five and a seven-year-old uh when they got married. And so he's just living his bachelor life, uh, not really understanding how to take care of children. And so uh one night she was working, and uh I think food was scarce or or just hadn't been planned, and so he was making uh something with avocado in it, and I said, I don't like that. And he's like, What do you mean you don't like that? You're like five. How could you not like this thing? And I'm like, I don't know. I don't I don't like it, I don't want to eat that. And so his uh his comeback to that was to make me uh eat an entire avocado sandwich. So wow uh no, he's he he took it out of the uh the skin, put it on the bread, just smacked it together.
SPEAKER_02He wanted you to face your fears.
SPEAKER_05He he wanted me to sit to admit, like, oh, you don't know if you like something or not because you're you're a child.
SPEAKER_03But see, he was ahead of his time with this uh avocado toast, right?
SPEAKER_05Right, sure. He could have been selling it to hipsters for a little chili flake and uh and uh and a fried egg on top.
SPEAKER_06Flaky salt.
SPEAKER_05Yeah, no, it was just straight um avocado and bread.
SPEAKER_02And uh I'm gonna talk to him next time I see him.
SPEAKER_05Yeah, bring it up. He'll love it.
SPEAKER_02And uh I'm mad at him.
SPEAKER_06And he he's also been sending me some intense memes. Send him an avocado.
SPEAKER_02Yeah, what it's about to talk to him. I don't even need to finish the whole story to know him. I'm gonna talk to him, but continue.
SPEAKER_05Yeah, continue. Uh and so that was it. I had to, I couldn't come out of my room until I ate all of that. I ate all of it and was on the verge of throwing up at every bite.
SPEAKER_08Oh no.
SPEAKER_05And so now I don't eat um avocado. It's not a part of my diet. I don't yeah, I don't feel one way or another about it. Listen out on those healthy fats. No, I don't, I don't care. So I have no desire to have it. If it's I've gotten to a point where I have tried it uh and it hasn't made me vomit, but I'm still like, nah, I don't want it.
SPEAKER_03But by trying it, he means it was smeared on the corner of his sandwich.
SPEAKER_05No, and I got nachos one time uh from uh a local place that they they put the guacamole on. And uh like an Alberto's Alanberto's yeah, and so I just scraped it off, but there was still it was still on the chips, the residue, and so I ate it and I was like, okay, like at least I'm not heaving because of this, but uh no, I don't need to eat it. I'm fine.
SPEAKER_03See, and I love avocados, so it is literally the one item that I can purchase and I know that it will be waiting for me when I am ready to eat it.
SPEAKER_05Yeah, so it works out. Yeah, interesting. So I should probably be thanking him.
SPEAKER_02And like Stanley said from the office, your taste buds change.
SPEAKER_05It's true, right?
SPEAKER_02Sure.
SPEAKER_05He's not really uh it could be your backlash one day, but but there there are a lot of things that I didn't used to eat that I eat now, but uh avocado was not one of them. So that's my tale.
SPEAKER_03When we first got married, he you know, he told me about this whole situation. Yeah, and so some sandwiches, he doesn't read all of the details when he orders food. And you know, I hadn't at the time like looked over it for him, and so he'd get it and he's like, Oh, there's avocado. There has been times that we've had to switch meals because he couldn't he couldn't eat it, yeah, he couldn't remove it. There's other times where I literally had to scrape it off for him and lick his bread for him to be able to like be able to stand it.
SPEAKER_05To be fair, I didn't ask her to lick my bread, but she was like, You know what? That's love.
SPEAKER_03I went that extra mile for my hubby because you love avocado too.
SPEAKER_05So it was difficult for you to do.
SPEAKER_03Yeah, it wasn't difficult, but it was it was thoughtful. Yeah, I was being thoughtful for you.
SPEAKER_05That sounds like a nightmare. So good.
SPEAKER_02Try heavy. Yeah, more like avocado, don't.
SPEAKER_03That's right.
SPEAKER_02Exactly.
SPEAKER_05Wordplay.
SPEAKER_03Sorry.
SPEAKER_05All right, Terjine, your tail.
SPEAKER_03Okay, my tail, tail, tail, tail.
SPEAKER_05Keep in mind brevity is uh commodity right now. Yeah, yes.
SPEAKER_03Okay, well, mine's actually pretty quick. So, as you know, maybe people listening don't know, but I work at a coffee shop. So I am a barista by day and a barista by night. Yeah, but uh so I work at a popular coffee shop. You make the world go round reputable, reputable, yes. And we have a drive-thru. So, you know, when we're taking orders, we have been asking for the customer's name. And the other day, our assistant manager was the one that was taking the orders. And she she gets on and she's you know, introduced herself, asked for the customer's name, and this guy, he's a regular, he comes in and he says his name is Mickey, like Mickey Mouse. And he says it, but so that we know that he's saying Mickey instead of Nicky, you know. And so she says to him in response, she's like, Oh, okay, Mickey. So, did you want to add a cheese box today? And he's like, No, no, I don't want a cheese box. And she's like, Oh, I thought you would want some cheese because you're a mouse. Oh my god.
SPEAKER_04Wow.
SPEAKER_03Okay, first of all, I was dying. Like I was laughing so hard, it was so witty, and the way she said it was just so I mean, it was perfect. It was literally perfect, but the customer did not think that it was perfect. He got so upset, like, and she didn't even pick up on it. She didn't pick up on that he was upset, and he's like, Are you gonna be the one at the window? And she's like, Oh no, but I can be if you want me to. And he's like, No, that's okay. Oh wow. So he gets up to the window, just I rate. He was so upset. He's like, I didn't find that funny at all, blah blah. He wanted to call corporate, get her name. To me, I was like, that was the funniest experience I've ever seen.
SPEAKER_02That's common.
SPEAKER_03But it's interesting to see how people respond so differently because she was obviously being playful, like she wasn't being like trying to be rude or religious.
SPEAKER_06He had not had his coffee yet.
SPEAKER_03That's true, and and that's what I said. I was like, he he probably just having a bad day, you know, and it just rubbed him the wrong way. I was worried he wasn't gonna return, but lo and behold, he showed up today. Oh, but he no longer says Mickey like Mickey Mouse.
SPEAKER_02He really did it to himself. Yeah, it's true. He could have said Mickey is an oh Mickey, you're so fine, you're so funny woman. My name is Mickey. Exactly.
SPEAKER_03But or he could just say Mickey with an M. He could just yeah, exactly.
SPEAKER_05But yeah, for a guy whose name is Mickey, uh, he didn't sound like sound like he had a really good sense of humor.
SPEAKER_03Well, and we kind of thought maybe maybe he was tease as a child or something, and it just of course triggers. You know, who knows?
SPEAKER_05But but like he could have been like, okay, now a Mike. Right. A Mick instead of continuing to hide.
SPEAKER_04There's no Mickey is not like any shortened form of any like like a tick.
SPEAKER_06When when you pull up to the beautiful thing about start can we bleep that out? Can we bleep?
SPEAKER_03Drop it, my drop, my bad. We are not giving free publicity.
SPEAKER_07My bad, okay. Cut it out.
SPEAKER_02Hey Jimmy.
SPEAKER_07Yeah, yeah.
SPEAKER_02Now we're back. The beautiful thing about pulling up to a coffee shop, and when they ask you your name, you could be anybody you want.
SPEAKER_03That's right. You could say anything you want, especially going through the drive-through. So, and he's the one that actually started saying Mickey like Mickey Mouse. We had no part in that. So he set himself up for that. So I feel like he needs to just get over it.
SPEAKER_02I don't think it's that crazy to associate Mickey Mouse with cheese. And she's trying to drive upsells then.
SPEAKER_03Yeah, exactly.
SPEAKER_02She's upselling doing her job.
SPEAKER_05Yeah.
SPEAKER_03So it was give her a raise. It was really funny. Don't let him back. Don't let him back. He came today, but yeah, it's fine.
SPEAKER_02Whatever.
SPEAKER_05Nothing you can do about that.
SPEAKER_02Or Mickey, man.
SPEAKER_03But it just makes me realize that you know, people either don't have a sense of humor or they could have a really bad day, and you could be innocently trying to bring joy to someone's life, and they will not take it that way.
SPEAKER_02That's right.
SPEAKER_03So you just gotta, you know, roll it off your shoulders, move on.
SPEAKER_02Man, when a joke falls flat, so sad.
SPEAKER_03I was laughing. As well as like a bunch of people that I work with. Like we all thought it was so funny. And he could have laughed with you.
SPEAKER_05But the person who mattered didn't fall.
SPEAKER_03Yeah, it's true.
unknownYeah.
SPEAKER_02And with that, and with that, can we just say when they when they write your name down on the cup, it doesn't matter. It doesn't. Let's just talk about that real quick. Yeah. It doesn't matter. It doesn't matter.
SPEAKER_03The drink is more really like the accuracy of that beverage in that cup. Yeah, that's what matters.
SPEAKER_05That's what matters.
SPEAKER_03Yeah. And the quality, of course.
SPEAKER_02You know what? Because we all just want to rejoice. We want to rejoice.
SPEAKER_05So wrapping up gin. Anybody improved on their rating of gin one to ten? Anybody improved?
SPEAKER_02Oh man. Well, I guess you can't get better than 10.
SPEAKER_05True.
SPEAKER_08True.
SPEAKER_05I think I'm I think maybe I'm up to like an 8.5.
SPEAKER_02Ooh.
SPEAKER_05Wow. A whole night dedicated gin really reminded me.
SPEAKER_02What was your favorite, Jimmy?
SPEAKER_05Of our cocktails?
SPEAKER_02Yeah, of the four of them.
SPEAKER_05I would say mine.
SPEAKER_02Yeah, yours was good stuff.
SPEAKER_05Put a lot of work into it and I felt that was good. But I still think the last word is just rolls over that drink like nothing.
SPEAKER_02And it's it's a classic.
SPEAKER_05It's just yeah.
SPEAKER_02But Tara's drink was my favorite.
SPEAKER_05Yeah. That was the most beautiful for you.
SPEAKER_03You mean Vanessa's drink. Vanessa's, yeah.
SPEAKER_05Yours and Vanessa's drink.
SPEAKER_03Well, I guess I did add different things to it, but definitely.
SPEAKER_06Uh last word. Oh man. I know. Yeah.
SPEAKER_03Tara? Tara was your favorite? I'm gonna have to say Jimmy's.
SPEAKER_02Yeah, that was I really love that drink.
SPEAKER_03It was super good. I mean, of course, I love the Windsor garden for sure. And last word. Windsor? Windsor.
SPEAKER_00Windsor. The Windsor Tide. Windsor England.
SPEAKER_03Um, but I feel like Jimmy's is such a surprise.
SPEAKER_02Yeah. That tincture.
unknownYeah.
SPEAKER_02I know.
SPEAKER_05It does. It's nice. Corn when it's yeah, corn. Well, um, so that wraps that up.
SPEAKER_02Hey, I do feel like we're gonna revisit gin though. There's so much to do.
SPEAKER_05Yeah. We may have to break it down into London Dry, like old Tom, Roku, okay uh other botanical gins. Okay. We got uh a gin from uh an Edinburgh, Scotland distillery that we didn't get a chance to visit. It's a rhubarb ginger gin.
SPEAKER_02Oh, can I just say real quick? Um, sorry, I know we're worried about brevity. I infused some gin with strawberry. It's wonderful. I didn't make a lot of it, and I wanted to do something else for today. Blah blah blah. Anyways, um it's very good though.
SPEAKER_05Yeah. We have a uh recipe on there. The Amber Dream with your green chartreuse.
SPEAKER_02It's I wanted to do like a tomato thing. So I was thinking tomato, strawberry, they could go together. I really need to start back from square one to whatever. A lot of more research and development to go, but yeah, anyway, for the next time.
SPEAKER_05Yeah, we'll come back to it. Yeah.
SPEAKER_03Summer, you know, summer, tomatoes.
SPEAKER_05Yeah.
SPEAKER_03Okay, so for our next cocktail.
SPEAKER_05So next week or whenever we do it. The next D O D dub tomorrow. Okay, so next episode.
SPEAKER_06It's gonna be titled Time Flies When You're Having Rum.
SPEAKER_00Yeah.
SPEAKER_06Having rum. We're gonna focus on rum. Any type. Yeah. R-H-U-M rum. R-H.
SPEAKER_02Yeah, I haven't really delved into any rum. Rumble stick. So I'm gonna have to Jamaican?
SPEAKER_05That's like Tiki 101. Barbados. Oh my gosh.
SPEAKER_03Obviously joking.
SPEAKER_05Okay.
SPEAKER_03She has probably like 20 drinks lined up right now in her brain. It's all about deciding which one.
SPEAKER_05So we have light rum, we have dark rum, we have Jamaican, we have Barbados, we have Trinidadian. Yep. Lots of different rums.
SPEAKER_02I'm making zombies.
SPEAKER_05You're making zombies. Saturn's probably is gin. Saturn's gin.
SPEAKER_02Which I could have gone that way this week, but I didn't.
SPEAKER_05Yeah, maybe a hurricane or something.
SPEAKER_02I don't want to be too obvious.
SPEAKER_05Yeah.
SPEAKER_02Anyway.
SPEAKER_05No, I think our our cocktails were solid for this week.
SPEAKER_02You guys, rum nick next time?
unknownRum?
SPEAKER_05Rum? Yeah.
SPEAKER_02Rumble steel skiing.
SPEAKER_05Rum, rum, rum.
SPEAKER_02Javi's gonna just gonna bring a rum cake.
SPEAKER_03What if I do just like a rum and coke? Would that be all right? That would be amazing. Oh that's totally my grandma right there.
unknownYeah.
SPEAKER_05Malibu and a dad coke. That's a that's a rum. Yeah.
SPEAKER_02Ooh, Malibu. Parrot bay. That stuff.
SPEAKER_05You guys ever drink Parrot Bay?
SPEAKER_02Oh, when I was in the case.
SPEAKER_06We could have a trash night.
SPEAKER_02Okay, so the next one after that.
SPEAKER_03The first cocktails with Jaeger.
SPEAKER_04Love Jaeger. I count blue cler blue clerics out.
SPEAKER_03Okay, so I have a question. Because a lot of rum drinks that I enjoy also mixes another liqueur. Okay. Yeah, we're like another tequila or yeah. Is that okay? Okay. Yeah. Yeah. Just making sure. Just make sure there's rum in it, right? Word. Okay, cool. Okay. I'm gay. Respect to rum.
SPEAKER_05Respect to rum. All right, then we'll do that next time. And uh hope you guys enjoy. And we'll see y'all again. Bye. Bye.
SPEAKER_08See ya.
SPEAKER_05Tales of the Week is a production of Jotography Media. Sound design and editing were done by me, Jimmy V. Artwork provided by the Queen D herself, Daniela. And your four hosts are TJ, Javi, Queen D, and me. Thanks for listening in, and remember, always share your tale.