'tails of the week
4 friends creating/drinking cocktails and sharing tales of their crazy lives
'tails of the week
Rum/Rhum
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The gang catches island vibes and floats away on the Rum boat
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.
SPEAKER_04I'm not mad at that.
SPEAKER_05You love soggy fries?
SPEAKER_02Well, that's a good thing to know. Disturbing.
SPEAKER_06I know. Very sorry.
SPEAKER_02That's disturbing. It's a good way to start, though. It's a good way to bring us back into Tales of the Week.
SPEAKER_00Tails.
SPEAKER_02Welcome, welcome, welcome.
SPEAKER_00Tails. Otherwise, Tails.
SPEAKER_02What are we on? Episode six? Yeah. I guess I would know, huh?
SPEAKER_03Season two.
SPEAKER_02There's been much debate about releasing this uh or not, and Tara is uh holding this back.
SPEAKER_05Yes, I am.
SPEAKER_02She wants us to go through the whole gamut of uh base spirits.
SPEAKER_05That's right.
SPEAKER_02Before we end season one.
SPEAKER_05That's right.
SPEAKER_02That's a lot. And we are obviously not quick with this because I was looking in my records. We started what? Like in April of last year. Almost an entire year.
SPEAKER_05Wow. We have very busy lives. We've only done so it's not necessarily tales of the week. It's like tales of the every other month.
unknownYeah.
SPEAKER_02We should have done it W uh E-A-K.
SPEAKER_03That's too many puns for one for one sentence.
SPEAKER_02Yeah, but it could make us as weak as weak people. Like Emery's first album. The week's end.
SPEAKER_06Right.
SPEAKER_02Remember, babe?
SPEAKER_06I do. Three out of four of us. No. No the reference.
SPEAKER_02I've seen the no shade against Cobby. He was having along. I saw you having fun. Yeah. Crushing people's skulls and stuff.
SPEAKER_03Crowd killing.
SPEAKER_02Crowd killing. Um so what's what's on the the list today? What's on the menu today?
SPEAKER_03Oh, we're discussing rum. Rum. Spelled R-H-U-N. Sometimes R-H-U-N.
SPEAKER_02Sometimes. Ooh. Javi has graciously provided us with a starter drink. Tara, it looks like you had a little bit of it already.
SPEAKER_06I don't think so. As if we need more booze.
SPEAKER_03Yeah, the wash line was like right up the No.
SPEAKER_02Yeah, I think so.
SPEAKER_06There's no proof of that. I think it's pronounced Warsh line. Warsh.
SPEAKER_02Depends on where and when you are from. Alright, well, I'm gonna take a drink of it. Uh so Javi, tell me about it.
SPEAKER_03So um couldn't do a rum episode without tiki. Tiki tiki is a very um That's nice.
SPEAKER_02Very citrusy.
SPEAKER_03Yeah.
SPEAKER_02And cinnamony?
SPEAKER_03Uh no cinnamon in this. This is a navy grog. Navy grog, yeah. Um classic tiki drink. Yeah. Um, you can find it in any respectable tiki establishment. We'll make you a a or some kind of grog. A frog grog, navy grog.
SPEAKER_02What's the place we went to in Glendale that didn't uh Damon's? Yeah, didn't it's not a respectable what did I what did I order for?
SPEAKER_06It's just not that kind of place.
SPEAKER_03Would you ask for like a Holly Kulani or something? Yeah.
SPEAKER_02Which I thought was a pretty baseline.
SPEAKER_03No, baselines are um single porcelain, navy grog, zombie, broad cutter, Mai Thai. Mai Thai. Yeah.
SPEAKER_02Mai Thai's the king of rum is rum is interesting. I will say my my history with rum was maybe like everyone else's, starting just rum and cokes. Um as a teenager, I'll say that. Terrible, terrible. Don't follow my example, but it was the easy thing to access.
SPEAKER_03And this is like just a bottle of Captain Morgan or harsh spice rum and coke.
SPEAKER_02Just get through it. Yeah, it makes me feel good. Terrible. Um, it's not it's not a spirit that I regularly drink. I was definitely say that. But uh until now. Until now. Yeah, no, I have I have a few recipes now.
SPEAKER_06Yeah.
SPEAKER_02So we had rock, paper, scissored for who would go first, and that was Javier. And he kind of slithered his way out of like a full-blown cocktail by giving us a starter cocktail.
SPEAKER_03Yes. Well, the thing with the thing with ROM, the thing with tiki is is no rules. So it's just all about um you guys know the you know stories about tiki and and all that back in the 50s, on the beach combas.
SPEAKER_02Fill us in.
SPEAKER_0330s. Um yeah, I don't I don't really actually know the story, but cool. Um much like tiki culture, it was just commercialized, just trying to sell drinks. Um, obviously the decor is amazing. Um borderline outrageous, yeah.
SPEAKER_06Top tier.
SPEAKER_03Exactly.
SPEAKER_04Top tier.
SPEAKER_03So um not one. You have these these individuals that had clubs and bars. Um, famously Don the Beachcomber, um some some other guy's playing.
SPEAKER_06Um Beachbon Beach Munberry.
SPEAKER_03No, Beach Munberry's a he's like a new guy. Yeah, he's still I'm saying like back in the day.
SPEAKER_06I can only think of Don. Don.
SPEAKER_03He was kind of not a great person.
SPEAKER_02Right. But he gave a lot of solid cocktails to the world.
SPEAKER_03And so they would have these bartenders come up with crazy drinks, and from what I understand, they uh held these recipes very dear to them. And they the they didn't want anybody to figure out how they made these drinks. So a lot of them, the recipes from back in the day, they're just going on of like um like Don's mix, and it's just no, you don't know what it is. Yeah. And it could be like four or five different things mixed in, and they would just label it Don's mix, and then they would add that to a zombie. Um, so the recipes from back in the day, they're all not very well recorded. Um, so you end up drinks like the navy grog where everyone's tastes different. It's just what it is, and so you can't nail down exact ingredients, and that's what makes it fun. Yeah. So the way that I make my navy grog is uh whatever rums you have on hand. Uh today we have plantation or planterray, I think now they're called. Um dark rum. I used a planterray light rum. Um and then some kind of orange liqueur, grapefruit juice.
SPEAKER_02What was the orange liqueur you used?
SPEAKER_03So my orange liqueur of choice today is Jameson.
SPEAKER_00It's so good.
SPEAKER_02Your traditional, yeah.
SPEAKER_00Yes. There's no rules.
SPEAKER_03No rules. Uh that's my little secret. Um I don't know, it's kind of far, but it's uh some kind of Jameson, but it's like it has an orange label on it.
SPEAKER_02Yeah, exactly.
SPEAKER_03It is amazing, and I just use it instead of I just add it to every single cocktail from now on.
SPEAKER_01Wow, okay.
SPEAKER_03Because it's just great. Well, you could try that on its own. Sounds interesting. So it's really good. Um, I think we first had it on our trip to to Dublin. Um, we went to the Jameson distillery and we tried a bunch of their whiskies, and one of those one of the ones we tried that we tasted and just left a really good impression.
SPEAKER_06Shouts out Ireland.
SPEAKER_03Yeah, yeah. Um what's the oh and then uh and then the secret ingredient. Well, not the secret ingredient, but you know, the the big ingredient for me. If I can have a navy grog without all the crazy stuff, just pimento dram.
SPEAKER_02Pimento dram.
SPEAKER_03AKA Allspice.
SPEAKER_02Allspice, nice.
SPEAKER_03Yeah. Um, you just put if I I've drank before grogs where it's just pimento dram, lime juice, that's it, and rum.
SPEAKER_02And rum.
SPEAKER_05And that's why Jimmy was like, is there cinnamon in here? Right. Yeah, the allspice, yeah.
SPEAKER_03That's that's kind of what there was a light microplane dusting of nutmeg on top.
SPEAKER_02And the and the garnish for our non-video listeners. For our auto only. Very well presented.
SPEAKER_03So it's fun, it's easy to drink, knock it back. You're this is not a sipper. This is just porch pounder.
SPEAKER_05Drink it and enjoy.
SPEAKER_03Just get after it.
SPEAKER_05Well, I will say, when we decided to do rum, my first thought was, oh boy, my tiki friend Daniela is gonna go, yes. And here you are pulling one out. Yep. Mr. Hobby. Starting off strong. Starting off strong. You got the cute little prong. What are these things called?
SPEAKER_03Frongs.
SPEAKER_06Uh they're just the pineapple frongs. They're so cute. They're little.
SPEAKER_03I honestly wasn't sure if anybody was gonna do tiki. I thought everyone's going, oh, it's too cliche. It's too there. Yeah.
SPEAKER_06So we are going there immediately when we're doing rum. I mean, first stop, last stop.
SPEAKER_05Yeah. That's kind of the the expectation. So I'm not let down at all.
SPEAKER_02I will say, when it comes to tiki though, they're usually very juice-filled and very sweet. And that's not what this is. No, no. I like it. I can see why this is your like go-to tiki drink.
SPEAKER_03You you hate the sweet. Exactly. And this has no no syrup at all.
SPEAKER_05But it has complexity that and no other sweetener juices.
SPEAKER_02No. Just lime.
SPEAKER_03Uh grape. A little bit of grapefruit. Grapefruit.
SPEAKER_02Yeah, grapefruit. Bitter, some bitterness. Yeah. I like. Well then I guess as we go around and in our classic positions, it's my turn next.
SPEAKER_00Woohoo!
SPEAKER_02Should I should I tell or should I prepare, give it to you, and then explain?
SPEAKER_06Prepare then explain.
SPEAKER_02Okay. Pausing.
SPEAKER_06Bye.
SPEAKER_05And we're back.
SPEAKER_02We are back. I uh I made my my cactail. Yes. So this is an original.
SPEAKER_06Oh.
SPEAKER_02Uh I have named it let me review my notes. Uh du effort.
SPEAKER_05Ooh.
SPEAKER_02So she is.
SPEAKER_05Say it again.
SPEAKER_02Du effort. It's French. Which means sweet and strong.
SPEAKER_06Oh, very. No. D-U.
SPEAKER_02Dewey. D-O-U-X.
SPEAKER_05Oh. Oh.
SPEAKER_02Yeah, not not to, not do. Oh. Do you. Effault. Do effect.
SPEAKER_05And spell that.
SPEAKER_02D-O-U-X space. E-T space. F-O-R-T. So we went with the R-U-H-M spelling. Which is uh from Martinique.
SPEAKER_06Yes.
SPEAKER_02This is uh Clement rum from Martinique. It's an agricole rum.
SPEAKER_06Yes.
SPEAKER_02Yeah, it's got the it's gonna hit you.
SPEAKER_06Um it's very jimmy coated, it's in a Nick and Noir glass, it's very beautiful, it's served straight up and it's the color of like a marigold.
SPEAKER_02Yeah. So it's the Clement rum, it's uh Saint Germain, it's Grand Marnier, and Orjat. Really? And Saline.
SPEAKER_05It's fantastic. Oh yeah.
SPEAKER_02You didn't like it when you first had it. Oh but I did do it with uh Control first.
SPEAKER_06Yes.
SPEAKER_02And I didn't care for like I decided, hey, let's just try the different liqueur orange liqueurs. And so I tried the um the one I said before, Grand Manier.
SPEAKER_05So does that mean that's the one I didn't like? Is the one you didn't like?
SPEAKER_02Correct. Oh, I did like it.
SPEAKER_05I did like it, but it tastes very different to me. I'll talk to that later.
SPEAKER_02So this is uh a Cadillac dude.
SPEAKER_05Queen D got me got my back.
SPEAKER_02Oh yeah. Oh, this is very, very strong. That Clement rum is no joke.
SPEAKER_05And it's interesting though, because I tasting it, I wouldn't necessarily think that it's rum.
SPEAKER_03Right. Yeah, it doesn't scream rum.
SPEAKER_05No, which is it's nice, it's a nice variation.
SPEAKER_02What's your what's your thoughts? Your thoughts, Queen. I love it. Is it too harsh for you?
SPEAKER_06No, no, no.
SPEAKER_02Javi, is it too sweet for you? It is very sweet.
SPEAKER_06Yeah, it's it is sweet, but it's also strong. Yeah, the name is perfect.
SPEAKER_02I I think it's really well balanced as far as like it it does taste sweet, but the the burn in the back of the throat comes and it's so nice. And the orjot.
SPEAKER_05I really like this Saint Germain.
SPEAKER_02Yeah.
SPEAKER_05That those floral notes really come through to me.
SPEAKER_02Yeah. I've uh I've been sitting on this literally. We finished the last episode, and so months and months and months since we did uh gin. Yeah. Like because we were the thought was okay, within the next few weeks we're gonna get back to it. And so I've had it for that long and I haven't but things kept happening. Haven't been able to prove it.
SPEAKER_05Life happens. Tell me about it.
SPEAKER_03Life finds a way. The nose is like reminding me of something, but I can't put my finger on it.
SPEAKER_06The legs on her are real nice.
SPEAKER_02Yeah, yeah, it's very uh viscous.
SPEAKER_05Yeah, the scent is definitely the orjat, if you can really smell it, yeah. But it's kind of like a franchise, yes, and you know what? This would go fantastical with an almond croissant. Ooh, yeah. You see yourself so franchise.
SPEAKER_03That's what it is.
SPEAKER_05So franchise. It's it has that vibe.
SPEAKER_03I mean, it reminded me of a croissant almond croissant that I had in Paris.
SPEAKER_05Yes, it has that distinct almond paste was the almond one.
SPEAKER_02Uh-huh. Is it marzipan that goes into almond or the almond paste?
SPEAKER_05It's an almond paste, yeah.
SPEAKER_02Or I guess it's like is it marzipan?
SPEAKER_05I believe so. Like in the same family. I think it's the I think.
SPEAKER_02I like how much we speculate on this podcast. We'll never find out. Yeah. And there's no way to know.
SPEAKER_06No, T T's looking it up. We got our I believe so though.
unknownShut up. Phone.
SPEAKER_03What was that bakery that we went to? Remember that it was pink? It was like kind of a rounded corner.
SPEAKER_02Oh, I know exactly what you're talking about.
SPEAKER_03In Paris?
SPEAKER_02In Paris? It has a woman like as the um on the to go back. I think so. Yeah, I went there when I was on my my lone day. I'll show you a picture.
SPEAKER_06Before you do not ring in one bell. Let me tell you.
SPEAKER_02It's like one of the top-rated uh croissants.
SPEAKER_06It wasn't the something bastards, right?
SPEAKER_02No, no, no, no.
SPEAKER_05Okay, so I was correct. They are different from each other, but this is a great explanation of why they're different.
SPEAKER_03Is it AI generated or probably?
SPEAKER_05I don't know.
SPEAKER_03Do you not believe it?
SPEAKER_06Hobby rolled his eyes so hard.
SPEAKER_05Marzipan and almond paste differ primarily in sugar content and texture. So the marzipan is a smooth, sweet, pliable candy-like mixture used for molding and decorating. Higher sugar. Almond paste is coarser, less sweet, and higher in almonds, making it better for baking, filling, and pastry ingredients. So yeah. I like almond paste. What's a fragapen? What?
SPEAKER_02Fragipan.
SPEAKER_05Yeah, what is fragile pen? I don't know. You want to look that up? Look it up.
SPEAKER_02You currently have Google opening your phone.
SPEAKER_05No, I don't. I had it, I had it put away.
SPEAKER_02La Petite Marquise, you think? Was that the one we went survived?
SPEAKER_03Nope.
SPEAKER_06Never went to that one.
SPEAKER_02It's like a pink shop and it's on a it's on a roundabout, like a giant, giant roundabout.
SPEAKER_06You must have gone with someone else.
SPEAKER_03Yeah.
SPEAKER_02No, I we didn't go together.
SPEAKER_03No, that's oh, actually that was my ex-girlfriend. Oh my first wife.
SPEAKER_05Your second wife. Your coming second wife.
SPEAKER_02Oh, that's right, because she's the third.
SPEAKER_05I knew it. I knew it.
SPEAKER_03But that's um that's there's like no way that you guys would know if I had a previous wife on. No. You're so mysterious. Take my word for it.
SPEAKER_02Yeah, I'm just trusting that you're not crazy. Not lying to your dark ass friends. Your only set of best friends.
SPEAKER_05Oh, do not post right, right, right, right. Death threats will be had.
SPEAKER_02True, true, true. Shout out Jess and Jules.
SPEAKER_06Yeah. Shouts out. We know where we lie.
SPEAKER_02We'll get them on here soon.
SPEAKER_03Yeah, they're big, they're big tiki people as well.
unknownOkay.
SPEAKER_06One of our last texts from them is a picture of them at a tiki bar. Oh, nice.
SPEAKER_05That's so cute. Yeah. That's awesome. I'm jealous they didn't invite. Yeah, how dare they? I like to go like best friends they are.
SPEAKER_02I like to go full like theme on a cocktail. It helps it helps me organize it in my brain. And that's when I don't know, for I I just didn't want to do like a normal rum. And then when I found out there that there was rum that you know was from a French colony, I was like, okay, I can I can work with that. I got a lot of French ingredients up on that wall.
SPEAKER_05Oh yeah. Okay, pause because that was the whole idea of season two, nerd face. Remember, I told you it's like themed drinks. We go a different route. The first season is about the standard classic liqueurs.
SPEAKER_02Sure. And then go. I'm just saying, if when I'm developing a cocktail, I like to have a direction. Like it's not just haphazard.
SPEAKER_06Which is how you operate.
SPEAKER_02Yeah, it's it's pointed from the start.
SPEAKER_06I'm very uninspired. I go by the books. No. Yeah.
SPEAKER_03Big book girl.
SPEAKER_06Big book girl.
SPEAKER_05I like to connect. I like to connect my drinks to my story. Right. Yes.
SPEAKER_02And you like to like try to enforce that upon others as well.
SPEAKER_05Well, I mean, I guess I misunderstood the assignment, but you definitely did.
SPEAKER_02You definitely did.
SPEAKER_05But I'm in my own world, and so I can do what I want. And so you're the writer of your own story, too. Yeah, that's right. Thank you. That's what I've always said, right? Yeah, you know.
SPEAKER_02I matter the most. I'm the most important thing.
SPEAKER_05Is that my personality? Come on, y'all. But I do like to make the connection. I like to have a story behind the drink. So it's not just like a haphazard situation for me. I like that's how I connect it. So you connect it by region or by theme, right?
SPEAKER_02Yeah, like I have I have several movie-based cocktails.
SPEAKER_05Ooh.
SPEAKER_02Um exactly. The Rouge one. Guava the Hut. Guava the Hut. Uh Maze Runner.
SPEAKER_00Mm-hmm.
SPEAKER_02I believe that's it. There will be more coming. I want to have one that's like a Princess Leia.
SPEAKER_06Ooh, yeah.
SPEAKER_02That involves cinnamon. Because like her uh cinnamon rolls. Her buns on her ears.
SPEAKER_06Speaking of cinnamon buns, I had the best cinnamon bun the other day from this spot in Old Town Pasadena. It's a place called Bad Ash. Not a sponsor. It was so good.
SPEAKER_05Because the outside of the cinnamon cinnamon roll was also soft and gooey. So it was like the inside all the way through? Kinda.
SPEAKER_02So was it undercooked?
SPEAKER_06No.
SPEAKER_02It had an undercooked quality.
SPEAKER_06How big was it? But I like it. It was humongous. Was it shareable?
SPEAKER_02Like a hula hoop?
SPEAKER_06Yes. Or was it like I want it for my kids? I mean, I could take it down myself, you know, but I shared it with Hobby. That's good. Yeah.
SPEAKER_02Solid wife uh attributes there.
SPEAKER_05I like cinnamon rolls. Yeah, I do. Cinnamon rolls. It's at the top of my list. They're so sweet, and normally I don't go for really sweet desserts, but for some reason, cinnamon rolls just have a place somewhere.
SPEAKER_03I prefer when they don't have icing on top.
SPEAKER_05See, I have to have icing. Okay.
SPEAKER_02That's real sociopathic behavior.
SPEAKER_05Can't do it.
SPEAKER_02You're talking about just dough.
SPEAKER_05Yeah, that's basically like a roll. That's not a cinnamon delicious pastry.
SPEAKER_02It's just a maniac.
SPEAKER_06You know what I don't like? Maniac. I don't like those cinnamon rolls from the can. I mean, I'll eat it for sure. I'll be happy to eat it.
SPEAKER_01I'll eat it if you had to.
SPEAKER_05That's just not true. They have a different taste. It's not it. But in a pinch, you know, sometimes you just gotta do what you gotta do.
SPEAKER_02First world of you. I know. Imagine those poor kids in uh East LA. That would just be a good one. There you go. Yeah. That will be a little bit.
SPEAKER_06That's a real life story. You know what? They're fine. They're having bunhuelos.
SPEAKER_03Yeah, their mom's making the churros.
SPEAKER_05Churros, yes. Churros. That's the Mexican cinnamon roll.
SPEAKER_03Churros.
SPEAKER_05And then you can even dip it in like a crazy.
SPEAKER_03Inject it. So good.
SPEAKER_05Inject a filled fill a gold churro. Like a vanilla custard in the middle of the churro. Oh, so cool.
SPEAKER_03Um, there's a shop uh in Asusa that does that. And they're open late. Just so you know.
SPEAKER_06Really? Well, okay.
SPEAKER_02Road trip.
SPEAKER_06Man, now people are gonna know where we're from. Deleted.
SPEAKER_02They're gonna find us.
SPEAKER_06What's your story?
SPEAKER_02My story? Your tail my tale of the week. Um it's more observations, um judgments, uh criticisms.
SPEAKER_03Uh-huh.
SPEAKER_04Let's go.
SPEAKER_02Yeah. So I did travel this week. Um, I went to Phoenix, went to Rough Rider again. Ugh. So good.
SPEAKER_06Nice.
SPEAKER_02Man, they had uh they had a drink that was quite enjoyable. It was a mezcal base drink. And amongst other things, it topped with, they put on the nice, beautiful, clear rock, uh like local bee pollen. Yeah and chewing on that was just perfect copper. But um yeah, being in airports real really shows you like the worst of mankind. Yeah.
SPEAKER_06And just people the most primal part.
SPEAKER_02Yeah, that's a great word for it because there's no thought behind it. It's just instinct. And so one thing that I had to just gripe about was this young man on the plane sitting, you know, caddy corner uh down the road to me. And he had um wired headphones in, which people do. But he still felt the need to hold his phone up to his mouth and even to his ear as well. Like it would have been like he was on speakerphone holding it that way, but he still brought the phone to his mouth to speak, despite the microphone for that being right in the perfect place. Like it was almost designed for that. And then also once responses happened, he was like, huh. And tilted his head with the phone away from his head, but still near it. Like not the bottom speaker part, like just instinctually. Yeah, just no thought whatsoever on his actions.
SPEAKER_06He probably does that while he drives too.
SPEAKER_02I'm sure. Yeah. And then another observation about myself. I I think I consider myself fairly articulate. Like I can string a sentence together and not have a lot of holes in it, not a lot of gaps, not a lot of word whiskers. But when it comes to ordering food, oh, I'm terrible.
SPEAKER_06Really?
SPEAKER_02I could tell do that. You should have coffee. Come on, man. Waitress comes around and she's like, what do you have? I'm like, I'm gonna go ahead and get a diet coke. Do you want ice with that? Yeah. And also have uh just it's like just let there be silence. You know, don't don't feel the need to audibly transmit just because she asked you a question. Um, but I think it's one of the only times in my life that I'm that way. And I can't pinpoint why.
SPEAKER_06That's how I react anytime anybody just talks to me.
SPEAKER_02You just start like making noise instantly.
SPEAKER_05Response, response, response, load, load, load. But you do it in such a cute way that it's just it's okay.
SPEAKER_02For me, it's not. It's full like open mouth, just mouth agape, just uh why do you think it is?
SPEAKER_06Is it like you're put on the spot in that moment?
SPEAKER_02I don't know. But I'm not like I've been preparing. For 10 minutes. That's all I've really been focusing on. But that's funny.
SPEAKER_05I'm gonna have to pay attention to that because I haven't noticed that.
SPEAKER_06I promise I'll try not to make fun of you.
SPEAKER_02Again, I know he's gonna every time. You know what?
SPEAKER_06Focus finger on our whenever we have a a wait waitress or server. If it's a okay, if it's a lady agent. If it's a lady, um I mean I usually usually, you know, like, you know, kind of fall in love with her. And I'm like, thank you so much. I love you. Thank you. She brings you taking care of drinks. Because I'm being taken care of, yeah. Yeah, and they're always pretty and they're always so nice, which I know is their job and everything to like treat you like you're important. But you know, I just always am like, there's a connection here.
SPEAKER_03Are you secretly like a six-year-old white male?
SPEAKER_06I guess.
SPEAKER_03Yeah, if you're bringing me tots, I love you.
SPEAKER_06No, our our besties always make fun of us for that. Our other very good friends, my bad.
SPEAKER_05Anyway, we know where we stand, we already discussed this.
SPEAKER_06No, that when as soon as she's coming, they look at me and they're like, All right, Daniela, chill. Calm down, Googly guys. I know. Oh man.
SPEAKER_02So that's that's my tale of the week with my tale of.
SPEAKER_03I do have a theory though. Okay. Do you think airport behavior would be any different if men were wearing full suits?
SPEAKER_02It would have to be.
SPEAKER_06Wait, explain more.
SPEAKER_02But women were still in modern day nothing. Uh, they could be addresses.
SPEAKER_06Do you mean like back in the day?
SPEAKER_02Yeah. Like in the 60s. Like people would dress up to go fly.
SPEAKER_05Yeah.
SPEAKER_02I think so.
SPEAKER_05I think so too. Uh no, wait, hold on. Wait. No, I don't know about that.
SPEAKER_02Travel has become not special. You're you're on a basically a bus in the sky. Like a public transit bus in the sky. Even though it's so expensive.
SPEAKER_03A flying rat in the sky.
SPEAKER_02Yeah. Yeah.
SPEAKER_05But I do, I wonder, I mean, I think definitely having higher quality clothing kind of just ups the game in your confidence and ability. But I don't know necessarily if the personality would change. Because people are very entitled. Would that make it worse? Because they think that they're even more high and mighty because they're wearing a suit. I don't know.
SPEAKER_06Yeah.
SPEAKER_05It's a good question. But society has changed a lot in the last few decades. They are way more entitled. They do voice their feelings and thoughts like without any worry or care about the person sitting next to them.
SPEAKER_03You sure about that though?
SPEAKER_05I don't know. I mean, we could do a sample.
SPEAKER_06What if every adult 21 and over had a welcome shot as soon as they entered the airport?
SPEAKER_05Now that is probably the best idea.
SPEAKER_02Even the workers. A successful experiment.
SPEAKER_06Just one. Just one.
SPEAKER_02Everyone got intro drinks. Hey everybody, welcome to the welcome to LAX.
SPEAKER_06Here's your not just first class.
SPEAKER_02Yeah. You go to check in, they're like, We've got your complimentary absolutely top shelf.
SPEAKER_06Top shelf.
SPEAKER_02Oh.
SPEAKER_06Yeah.
SPEAKER_02No, it'd be for sure a lot calmer, but probably also a lot rowdier.
SPEAKER_05Just one. Just one shelf. It's a gamble. It for surely is a gamble in all these directions.
SPEAKER_02Uh it's just the deterioration of society as a whole. Definitely. Like we're at we're at the bottom of the barrel.
SPEAKER_06Yep.
SPEAKER_02And so people just continue their bottom of the barrel-ness in public places. And there's no decorum whatsoever.
SPEAKER_06True damn.
SPEAKER_02I will say, I mean, as I've had this job and I've been traveling for 10 years, when I first started, it was way different. Like 10 the degradation of 10 years of time in people's manners and noticeable. Yeah. Palpable. Big time. Yeah. Really?
SPEAKER_05And I I know even when you said during COVID, people amped up.
SPEAKER_02Were bananas animals. So many people not washing their hands when they left the bathroom. Oh my god. That was like the very first thing I noticed. And actually it was at Sky Harbor in Phoenix. Like COVID had just broken out. Everything had just locked down, and this guy like went in the used the bathroom, went right out. And I just was like, are you serious, man?
unknownYep.
SPEAKER_05Yeah, I remember him calling me, telling me like this just happened. Yep. It's true. Worldwide pandemic in the guy has no.
SPEAKER_06I'll wash my hands just because I have the opportunity to.
SPEAKER_03We're just talking about the state of the world and the social.
SPEAKER_05It's like an everyday knowledgeable thing. Yeah. Wash your hands after you go to the bathroom. Because that's disgusting. Keep the soap dispensers stocked.
SPEAKER_06Question for you, Jimmy, about traveling and flying. Sure. Because you're not, you're, you're, you've got a height to you.
SPEAKER_03He's a Delta Platinum.
SPEAKER_02Plus, uh, not anymore. Not as of April 1st. I will lose I will lose my status because I didn't do enough last year.
SPEAKER_06Oh, R.I.P.
SPEAKER_02Go on trip.
SPEAKER_06R.I.P.
SPEAKER_02I well, I I did get upgraded into like my first flight out there, but I didn't back. So that was probably the last time I'll be upgrading.
SPEAKER_06They knew.
SPEAKER_02Like a peasant now. Yeah. So anyway, go on with your question.
SPEAKER_06Um, do you do you I'm a short person. So when the person now the pod knows that you're short.
SPEAKER_02They thought you were giant before this.
SPEAKER_06I know I give big energy, but I'm actually pretty short. Um, so I don't really struggle with um I mean planes are tiny and everyone's squished in like like yeah. Sardines. Sardines. But do you ever struggle with people in front of you wanting to like um lean back and crush your knees? Is that a thing for you?
SPEAKER_02Um it's rare that I'm on a plane that small, but it has happened. Um I don't generally have an issue with it because I just go back myself. The the issue for me is more of their their seat in my chest and face.
SPEAKER_06Yeah.
SPEAKER_02And so then I just lean back.
SPEAKER_06Yeah. And domino effect.
SPEAKER_02Um I'm a reasonable person, so I'm like that's their right.
SPEAKER_06Yeah.
SPEAKER_02They're the seat that they purchased has that ability. Yeah. So who am I to say no, don't do that? Yeah.
SPEAKER_03But I What if it's uh like your takeoff and they're like lean all the way back?
unknownYeah.
SPEAKER_03Do you tell them anything? No. You just deal with it.
SPEAKER_02Um I'm a very courteous flyer.
SPEAKER_03I just like What if it's like meal time and then they lean back?
SPEAKER_06I get nervous for hobby. It's always an issue.
SPEAKER_02It's very rare that that's happened to me anyway. This guy.
SPEAKER_05Well, one of the last times I four inches.
SPEAKER_02Yeah. He's got other problems.
SPEAKER_05It's I don't know if you remember this, babe, but the seat in front of me when they w went back, I don't know what plane we were on, but it was really tight. So their seat went into my drink cup. Right. Like slid it across the table almost onto my lap. And that's just with them making movement like pushing, you know, bouncing back or whatever. It totally hits into the thing. So when you're eating, it makes it more complicated. And good thing the flight attendant was aware and observant of what was happening because she asked for him to sit up while it was the meal.
SPEAKER_06Right. Yeah.
SPEAKER_05And that helped a lot. I don't know if you remember that, but that was so nice of her to do. I didn't ask her. She automatically saw it, and it was it was really respectful. Um, no, but maybe I should have. I I mean I said thank you to her.
SPEAKER_02Was that where was I going to I don't remember where we I don't remember.
SPEAKER_05Well, when we went to New York, it might have been then orgas we did that. I don't I'm not I'm not I can't remember. I just remember how how nice it was that she was so observant and took action without me even having to like request it. It was cool.
SPEAKER_06Yeah.
SPEAKER_02I think it's time to get to the next tale.
SPEAKER_06Let's do it.
SPEAKER_02That's gonna be uh TJ.
SPEAKER_03Pause.
SPEAKER_02So we'll we'll be back in a second.
SPEAKER_01Okay, baby.
SPEAKER_06This is so cute. I feel like there's a uh like a childhood nostalgia uh aspect to this drink.
SPEAKER_01What do you got, babe?
SPEAKER_05Okay, so my drink of choice for rum is a rum and coke. Yes! Now I'm gonna start with my story first.
SPEAKER_02You have no time, babe. The thing is gone.
SPEAKER_05You can drink it. Go ahead and drink it.
SPEAKER_02Well, we need reactions first.
SPEAKER_03I heard time flies when you're having rum.
SPEAKER_06It's true.
SPEAKER_02That is something that has been said.
SPEAKER_06This is taking me back in such a good way. It has a root beer float feel.
SPEAKER_02Oh, this is great.
unknownOh man.
SPEAKER_02You looked in pain, Javi.
SPEAKER_06It's not Javi's thing. It's not your thing at all, huh? I love this.
SPEAKER_02There is something to trauma drinking.
SPEAKER_06He almost vomited.
SPEAKER_02Because I had I had Jack Daniels. Oh, it takes me back at the house we were at. Yeah. And I was just like, oh, here's my question. Just go through the drink first before.
SPEAKER_06Yeah, yeah. What do we got here, Tej?
SPEAKER_05Okay, so Rum and Coke. This is my variation of it. I decided to make my own soda. So I made a soda syrup. But I got kind of crazy, and I did uh brown butter.
SPEAKER_02Cola syrup.
SPEAKER_05Cola syrup. Which includes uh brown sugar, obviously, butter, obviously, and um cinnamon, nutmeg, coriander, lemon, lime, and orange pill.
SPEAKER_02And it was lime zest, not orange peel. Or not lime peel.
SPEAKER_05Yes, zest. Potato. They were so small, so you know. But yeah, so we love like, you know, I did that and um it turned out really good. Like I was really impressed. Obviously, it's not Coke, but rum and coke is the mic closer. Rum and Coke is the cocktail that I am recreating. I love it.
SPEAKER_03And do you have good memories? Yes. Rum and coke?
SPEAKER_05Very good memories. But to continue with the drink build, I decided to use the Kraken spiced rum. Yes. It has a lot of caramely vanilla notes, so it paired really well with the cola syrup, which the cola syrup I also put vanilla paste in it. Yes. And it's was our house was smelling so good. Yes. I was loving it.
SPEAKER_02It was wild while she made it, and I was tasting it. It's like, this is candy. This is yeah, this is straight up deliciousness.
SPEAKER_06Well, also edible garnish, because we're talking about terra.
SPEAKER_02Yeah.
SPEAKER_06It's beautiful. It's the Coke candy. Or what do you call it? Cola candy. Cola candy. Harbo. Oh my goodness.
SPEAKER_00The gummy.
SPEAKER_05So the foam that dissipated rather quickly. But the foam that I added was the cola candy foam. So I melted the cola candy and obviously had a had to do a garnish with a piece of gummy.
SPEAKER_02Yeah. And you made we made homemade uh soda water from our soda stream.
SPEAKER_05Yeah.
SPEAKER_02Not a sponsor. This is so not a sponsor. But we're willing to open up for that.
SPEAKER_05This is amazing. And definitely wanted to have more bubbles because we tried it with like other sparkling water that's bottled or canned, and it just didn't give you the amount of carbonation that you're looking for when you do a rum and coke. And so I feel like doing the soda stream was a good idea to get as much carbonation as we possibly could.
SPEAKER_02Talk about talk about the foam that immediately dissipated. I did already. It was beautiful. Did you?
SPEAKER_06Yeah. Oh. Where were you?
SPEAKER_02Yeah, I should have talked about it. Okay. I guess I was right here, but yeah, you were.
SPEAKER_06Jimmy missed it.
SPEAKER_05Yeah. So it's a new segment. My missed it. I always choose a cocktail or you know, the idea of the cocktail based off of life.
SPEAKER_00Yeah.
SPEAKER_05And rum and coke, obviously, like we had mentioned at the first part of the show, it's a classic drink that everyone basically starts drinking. Yeah. Because it's simple, two ingredients. It's cheap. And it's cheap. Yeah.
SPEAKER_02But for me, the main thing about it is it's cheap.
SPEAKER_05For me personally, it reminds me of my grandmother. Oh. She that's what I know of when I think of a rum and coke.
SPEAKER_02Beverly Jean.
SPEAKER_05Yes. Shouts out Beverly.
SPEAKER_03She's had one with every meal.
SPEAKER_02If you guys, if you guys didn't know, so her grandma has the same her Jean as her middle name. Her mom has Jean as her middle name. And Tara has Jean.
SPEAKER_05That's so sweet. Carrying on the tradition.
SPEAKER_02Very cute.
SPEAKER_05TJ. But you know, having a rum and coke with my grandmother has been very enjoyable. So Jimmy has had the privilege of also joining in on the fun.
SPEAKER_03Yeah. And are these uh measured out or is it just free-poored?
SPEAKER_05That's the thing. So with my grandma, she cray cray. She free poured.
SPEAKER_03She's got a real loose wrist. Yeah.
SPEAKER_02A real loose wrist.
SPEAKER_05So I give her cups, you know, from my work that are large, 24-ounce cups. She loves them because it's a hard, hard cup, has a lid, has a straw. Yeah. And so she'll make her rum and coke 10 o'clock in the morning and sip it all day.
SPEAKER_01Crazy.
SPEAKER_05And she would start, you know, with uh in a good light.
SPEAKER_01I think it's a great light.
SPEAKER_05Well, keep in mind my grandma is 90s. Okay.
SPEAKER_02She is whatever she wants, I guess.
SPEAKER_05She can do whatever she wants. Maybe that's what got her to 90. Exactly. That's what I think. But you know, she's um she's not a heavy drinker by any means, but the the flavor profile, the thought, it reminds me of her so much. And so being able to recreate something that can link me to her, it just makes me feel good. And my grandma, she that that's the drink I think of when I think of her is Roman Coke. That's like her drink. Classic. Even though you know she likes other things like margaritas and you know, things like that. But that is her drink, so it's like bam, grandma on it.
SPEAKER_03And the execution was flawless.
SPEAKER_05Except you hated it.
SPEAKER_06Yeah, it's not his thing. I'm loving it and I'm drinking it all. Good. Do you want some of the garnish?
unknownOkay.
SPEAKER_06And there's more than where that can be. See, the way we do it is uh one in one, and we share it with each with, you know, Jimmy and Terry. One cock one, me and Javi are sharing one. Yeah. So that you know.
SPEAKER_02We're shares these.
SPEAKER_06Yeah, so we don't get crazy in one episode.
SPEAKER_02We're going through feet four cocktails. So I'm very elegant. Okay. No word whiskers.
SPEAKER_03Um was the candy um folk flavored or the candy.
SPEAKER_05Well, obviously the foam is the candy flavor, but it goes so well with the syrup that I made.
SPEAKER_02So we need to we do need to give a little shout-out. Uh shout out to um Kevin Cause.
SPEAKER_04Yes.
SPEAKER_02Uh from Cocktail Times. He's uh he's a YouTube guy. Does uh I I believe he's probably um gosh, uh Finnish from Finland. Um I think I've figured that out based on his videos. But he he gave us the recipe for the um the the cola foam.
SPEAKER_06What do you call the borders in Finland? Finish lines. Oh snap.
SPEAKER_02Queen coming through. Hilarious joke. I like it.
SPEAKER_05So I when I was trying to figure out what my edible garnish was gonna be, I'm like, I have to have an edible garnish. Yes. We were thinking at first doing um like an orange foam or like a citrus foam. And doing like the candied orange wheel cherry. But I'm like, man, that's just so typical. You know? So then when we came across that video, I'm like, oh my gosh, why did I even think of that? Because I love these Harbow candies, like the Coca-Cola or cola bottles, cola bottles, cola gummies, but it's harbo. Here bow burrow.
SPEAKER_06I saw Harbow? Um Tara putting this together. Here be when I saw the bottle of Kraken, it took me back, and I just felt happy. And just felt at home. Yeah, it was uh heartwarming, and um I'm you know, it's I'm not mad at it.
SPEAKER_05So you can taste it like it stands out to you?
SPEAKER_06Um, honestly, your cola uh recipe, all the stuff you put into it is what stands out. Oh, good. Mm-hmm. But I love it. It it it marries perfectly with the Kraken.
SPEAKER_02And that's what uh a good Roman Coke does, it masks the taste of rum, and all you taste is coke. And that's why kids love it.
SPEAKER_06But I will say the kids what they want.
SPEAKER_02And we're not condoning underneath. No, no, no, no.
SPEAKER_0521 plus kids. But my grandma, she would always use really cheap rum. Yeah, she didn't care what it was, just she actually didn't like spiced rum. She likes the gold rum. So that's the one that she uses. So that has a harsher bang. Um so when I was tasting, because we had uh what is it considered? Like a white rum?
SPEAKER_02A white rum, a dark rum.
SPEAKER_05Oh, what the white rum, the gold rum, and then this dark spiced rum, which is the kraken, which is what I ended up using. But just tasting the t different profiles of each one, I I you could tell which ones that would go with Coke.
SPEAKER_06Yep.
SPEAKER_05Or cola, I should say. Sorry, Coca-Cola. It's not, it's not you trademark. Right, right, right. It's fun. It was fun making a syrup. I've never I've never done it for a soda scenario. I love that you did that. I appreciate it.
SPEAKER_06It was a labor of love, I can tell.
SPEAKER_02And she did that last night. Oh and I've been pushing her so long. Because as soon as she mentioned, I'm gonna make my own cola, I was like, oh my god, you gotta have so many days of RD on this.
SPEAKER_00And she's like, No, it's fine. It's fine. I'll do it.
SPEAKER_03Nobody spend millions of dollars on this formulating.
SPEAKER_02Yeah, there's like hour-long videos on YouTube about it. And she's like, I think I'm I've found a recipe I want to work with. I'll tweak a little bit, I'm gonna do this. And 10 seconds into it, she's like, Yeah, I nailed it.
SPEAKER_05Like it's not the heck, man. But the funny thing is, is it it wasn't an actual recipe. You know, I watched a couple videos to kind of get an idea of what's possible. Because I mean I've never made it before, so I wouldn't even know. But I was definitely after tasting the Kraken and realizing, oh, this is exactly what I'm going for. Like you when you are someone that likes to cook, you know, you already know flavor profiles. So for me, it wasn't very I don't I don't want to be like cocky or whatever. It's not wasn't very difficult to kind of know what those flavors would look like. But I got experimental with the brown butter. That was something that I was trying to, and I probably could have experimented a little more with it because when I did do it, obviously the fat from the butter, once it cooled, it went to the top, you know. And so I had to obviously strain it. And then we did make one last night to taste, do a taste run, and the glass was coated with that butter, and it just doesn't look good. So we filtered again. So I mean it was it, it took a process, but for the most part, the flavor of The brown butter was so phenomenal in the syrup, and honestly, it kind of gets lost in the drink.
SPEAKER_03No, I think it that's like the rounded base of it.
SPEAKER_05And maybe that's why it tastes so smooth. I don't know. But I was hoping that the butter, the brown butter would have come out a little bit more.
SPEAKER_02Yeah, I had suggested that she butterwash the rum and then do the soda separate.
SPEAKER_05Um I was worried that it would take away from the kraken flavor, though, because that has its own delicious caramel vanilla note that I didn't want to lose. Selfishly, I want to encourage you to keep working on it.
SPEAKER_00I think you should.
SPEAKER_05No, you should take it and then do your thing with it.
SPEAKER_06You do you. You do you, boo. Little collab.
SPEAKER_02We'll call it good.
SPEAKER_06I'll get us some lab coats.
SPEAKER_02Yeah. All in all, it's a success.
SPEAKER_06Yay. Absolutely. I loved it. Appreciate it. It was so terra.
unknownYeah.
SPEAKER_02All right, queen. Use up.
SPEAKER_06See you soon.
SPEAKER_02All right. We are we are back, half of us anyway.
SPEAKER_05Are we going to be able to do that? There's no video to this, so it's on fire. Is that what's happening? Oh dear. Do we need to hold on? Do we need to turn off the other lights?
SPEAKER_02Do we want the full lots of like pyrotechnics are happening just about now? Danielle is.
SPEAKER_05My house smells like a fire.
SPEAKER_02She's about to release the beast, the Kraken.
SPEAKER_06I present to you.
unknownOkay, hold on.
SPEAKER_06Wait, whoa, whoa, whoa, whoa, whoa, whoa. Hold on.
SPEAKER_02Hold on. You gotta have the lights on. We can't see without it. Okay, you're we're old.
SPEAKER_05Oh yeah, you can't see it. Hold on.
SPEAKER_02I have no visual aids here.
SPEAKER_05I need to film this.
SPEAKER_02We will see fire if that's what you're going for.
SPEAKER_06I present to you.
SPEAKER_02Thank you.
SPEAKER_06A zombie.
SPEAKER_02Ooh, okay. Zombie.
SPEAKER_06Oh my goodness.
SPEAKER_02The most outrageous cup. We've ever seen.
SPEAKER_06Is this gonna light on fire? Turn off the lights, please.
SPEAKER_02Okay. You just keep recording. I got the lights. Okay, yeah. Here we go. Lights are coming off. And can you guys see? You guys are okay?
unknownYeah.
SPEAKER_02You have the young eyes that still see in like light. Yeah.
SPEAKER_05What is what are you doing with that?
SPEAKER_02Ooh, yeah, that's good. Javi's protecting the the audio equipment. Daniela. So Javi's got the torch. He's got a a little a little boat of a lime. That's flaming. Oh, wow. Sparking it up. Woo! That's crazy. Oh my gosh. That's insane. We literally have a flaming drink right in front of us. That's fire encased in a lime.
SPEAKER_06And I would recommend putting up the light before you start drinking your drink.
SPEAKER_02Okay.
SPEAKER_06That's beautiful. To accompany.
SPEAKER_02Little sorbet. Now we're being presented with that with little lime. And what's on top? Nutmeg? Cinnamon. Cinnamon. Gosh. You are so overkill. It's crazy.
SPEAKER_05This is totally my the whole entire. This is like you in a nutshell right here. This one drink.
SPEAKER_03That's the reason you wake up in the morning.
SPEAKER_02That's that's her way.
SPEAKER_05It is the way to end the show for sure.
SPEAKER_02Oh my gosh. We're not, we're not though. We still have whoa. Can you help me not let this fall down? We need to not have slanted tables over there. That's what we need.
SPEAKER_05Is this that's what I'm saying? That's why I was trying to like have him. Oh my gosh. Okay, I have to get into this drink. I let me explain.
SPEAKER_01You did take a picture of it, correct?
SPEAKER_05I didn't. I took a video.
SPEAKER_01Okay, yeah. Get a picture of that.
SPEAKER_05Okay. All right. So we've got a bamboo tall, tall glasses. Yes.
SPEAKER_06We have a zombie. Zombie. Full tiki.
SPEAKER_02Um remember when you're like, I'm not gonna go tiki unrem. You know, I've done it in all three episodes. I'm not gonna do it now. That was a misdirection, I guess.
SPEAKER_06This is my time to shine, you guys. Um this is a tiki, which is classic. I mean, a zombie, which is classic tiki. Um, it is a very heavily garnished drink. She's tall. It's in a bamboo style um glass that I got from Jess for as a gift. Love you, Jess. Um we have actually a sponsor. Burn cinnamon stick. We have pineapple frongs, mint, uh, a dried grapefruit and fresh lime garnish. And more importantly, Tara and Jimmy's drink that they are sharing had a burning empty lime wheel.
SPEAKER_00Yeah.
SPEAKER_06Filled with a little bit of 151 rum that we set on fire and then sparked with cinnamon. It was really fun. Yeah. Um, so the house smells like I don't know, a Buddhist temple.
SPEAKER_02Yeah.
SPEAKER_06A nice burnt cinnamon.
SPEAKER_02Um like incense has been burning all day.
SPEAKER_06The drink, I have to warn you, is hefty. It's strong. Uh, I can already tell. Yes.
SPEAKER_03Limit two per customer.
SPEAKER_06Um we also have an accompaniment. Accompaniment, a little side of a kind of like a painkiller sorbet. So you have your spoons right there. I'd kill that before I get into the zombie year because it's gonna melt. Um but it is frozen pineapple, coconut cream, lime, smidge of salt. Oh, and I used pot still, Hamilton Potstill Black Rum for that one. So it's about an ounce each. Oh, yeah.
SPEAKER_02That's crazy.
SPEAKER_06Yeah. Um, I hope you love it. Yeah, I love it. It's gone. It's all gone. You can have some of mine, please.
SPEAKER_02Yeah, I'll be dispatched. Cleared it real quick.
SPEAKER_06When did you even eat that? Oh, and you uh you guys have a um swizzle stick, I think they're called, from Hele Pele in Portland. Amazing, amazing tiki bar. We had the best time with our friends Tyler and Adelina. Shuts out, Tomikas. And um, so I I washed it, washed it, and reused it for today so you can give it a little stir when you're ready for it. Yeah. Yeah. And a big, tall, extra long um straw, bendy straw.
unknownYeah.
SPEAKER_02Palm fronds. I had fantastic. What is that? A dried grapefruit?
SPEAKER_06Yep.
SPEAKER_02Uh that I did. Dried lime?
SPEAKER_06DIY.
SPEAKER_02And cinnamon stuff.
SPEAKER_06The lime is fresh. The grapefruit, it's really pretty because it's really huge and it got really dark. Yeah. I think it was like a ruby red grapefruit. Dried. Yeah.
SPEAKER_02That's awesome. That's hope you love it. That's some presentation right there.
SPEAKER_06Okay, let me describe what I did because a zombie has three different rums in it. Um I'll describe the recipe. Uh, we've got an ounce and a half of 151 demerero rum. We've got an ounce and a half of I use Jamaica Potstill black rum. And an ounce of Jamaica pot still gold rum. And we've got three quarter ounces of lime, half an ounce of phalernum, about a teaspoon of grenadine, and Don's mix, which we've talked about earlier, and it's cinnamon syrup and grapefruit juice. I kind of change things up. Uh, there's also a bit of absinthe in it. Ooh. And Angostura birders. Angers sorry, Angostura birds. We're at that part of the night. Um I did kind of tweak things because if I made the recipe um the way the classic recipe, the way it should, should be, um, it's really strong. And I feel like because I know you guys, and personally I prefer it to be a little bit more balanced, I kind of upped the sweeteners a little bit. So I also used the uh Liber and Co. Chai Syrup. So instead of cinnamon syrup, it's the chai. And I added a little bit more grenadine and I squeezed in a little bit of pomegranate um, no, sorry, date syrup. Yeah. I have used pomegranate molasses before. And it's really nice because it just kind of gives it that deep flavor. Um I hope you love it.
SPEAKER_01Yeah, it's good.
SPEAKER_06So it's not true, like a true zombie. It's my version. Just a little the sweetness is a little amped up because it really is boozy. So yeah. I hope you love it.
SPEAKER_05It's fantastic. It's nice.
SPEAKER_02This is a show. This is definitely a show. This is an experience.
SPEAKER_05This sorbet though.
SPEAKER_02Sorbet is good.
SPEAKER_05Who needs a spoon when you can just spoon it right in or just go right down?
SPEAKER_06You know what? I made this like two days ago. I didn't add that much rum though. So the texture was still kind of like sorbet, but because there's a little bit more rum than the last time, it's a little liquidy. Still good.
SPEAKER_00Totally fine.
SPEAKER_02Totally fine. This is when it's a real bummer that it's an audio-only podcast. Because you really do have to see that cup.
SPEAKER_05Nobody needs to see how fast I was eating. Nobody needs to see that.
SPEAKER_02Well, true. But the cup and the glass. No, the the glass.
SPEAKER_06I also want to say that we showed up with a whole extra large chili cheese fries because we're aware that this is a lot of booze.
SPEAKER_02We need food in our system. And what goes perfectly with a zombie? Oh. Chili cheese fries. The one we is wombly.
SPEAKER_06That is me to a tea. Chili cheese fries and with a sada on top.
SPEAKER_03You're thinking Alpha Mega is walking distance.
SPEAKER_06No, they're gonna know where we're at.
SPEAKER_02They're really gonna pinpoint us.
SPEAKER_06Um, do I tell my tale?
SPEAKER_02Yeah, bring it.
SPEAKER_05Absolutely.
SPEAKER_02Oh, hold on. Before you get into that. Yes. How many, how many of these bottles did you have to buy, or did you have all of them?
SPEAKER_06Okay, thank you. Because I I shouldn't skip over this. There's a lot of backstory to this. Um I don't know what year it was, but me and Javi and I were um probably it was I don't know. We're we were still little young little lads.
SPEAKER_03Many pounds ago.
SPEAKER_06And this is this is where everything started for me. This is where I went f I graduated from drinking, you know, garbage. Kraken and Cokes. Yeah, to some good stuff. And it was, once again, it was Polite Provisions in San Diego. And on the menu, I I think it was two things. The menu said limit to per guest, which sounds like a challenge. And I could see that they were being served in these beautiful parrot mugs, like ceramic parrots. And you know, sometimes you just want a cute little mug. So um I ordered it, it was amazing. And so when I came back home, because we don't live in San Diego, I looked up how to make a zombie because I needed to know how to do this on my own, and that's kind of a thing of mine. Like, how can I do this on my own? And so I looked up on YouTube, and there's a YouTuber called Distinguished Spirits, who I think I've mentioned before. And um I kind of just did whatever I needed to do. I was like, okay, let's do it. And he it's um he does a great job of just like explaining the history and like explaining what he uses and why he uses it. And so we picked up everything that we needed to make it, and then it just kind of that's where I started building my collection of rums and bottles. And so um, I believe we started our collection shopping at Mission Liquor in Pasadena, and one thing is they always have Hamilton rums, they have they have it stocked up all the time, and Hamilton rums is my go-to, my favorite. I always have various bottles in my collection, and so um the Pot Still Black is one of my favorites. Um, the Demerera, we always have that on hand. And so this one I used all Hamilton, so it was, I think I already explained what I used, but anyway. Um so yeah, this is kind of like a full circle moment because this is where it started. Nice, and I still love it.
SPEAKER_02And you just building that collection ever since and maintaining it. So you didn't have to go too far with what you needed.
SPEAKER_03Oh, we can make these on Tuesday night.
SPEAKER_06And you know what? I thought I ran I thought I ran out of absinthe because we used the um what is it, the Peanut brand? St. George brand. It's a heft like a nice, decently sized bottle. And I have we gone through one bottle and this is our second, but in this many years, uh maybe like uh in 10 years, we've only gone through two bottles and the bulk of it is my zombies. And we haven't even gone through half of the bottle in Curly On. Yeah. So um it's just like a few drops of absinthe, but it really adds to the depth of flavors.
SPEAKER_02Yeah, that'll that'll be a crazy episode. Season two. Season two, yeah, for sure. It's not a it's not a base.
SPEAKER_06I had a friend who asked, I well, she came over and I made her a zombie. And um she it was I I can't remember what the circumstances were, but she texted me later and she was like, How can I do this? And I I texted her the extensive list of what she needed, and like, okay, if you don't do this, well then I guess you could do this and this and that. And I tried to kind of make it user-friendly for her, and it overwhelmed her, and she was like, Never mind. Can you just make it for me? Yeah, basically. Actually, can I have a rum and once you start pulling everything out? It's it really is so many components, but it's so worth it.
SPEAKER_03So and like, you know, you go over to friends' houses and someone offers to make you a cocktail, you know, they're gonna make you an old-fashioned or moscope.
SPEAKER_06If you come over and I make you a zombie, it means I love you very much.
SPEAKER_03So you're gone for like 30 minutes.
SPEAKER_06Yeah, yeah, it's true. Yep.
SPEAKER_03Part of the the fun of coming to our house.
SPEAKER_06I gotta make sure I have grenadine, which I always do, fly brinco. And I gotta make sure I have a little bit of grapefruit.
SPEAKER_02Yeah. Grapefruit really comes through in that.
SPEAKER_06Cinnamon sticks to burn.
SPEAKER_02That's what I'm that's what I'm picking up the most, is the grapefruit.
SPEAKER_06Yep.
SPEAKER_02A little bit of bitter, but it's good. The l the rums, it doesn't come through really all that much. Uh-huh.
SPEAKER_06Yeah, it's very smooth. If I hadn't tweaked it a little bit, I think it would have been too much. Um and if if you're a rum lover like me, it won't be. But I I just kind of tweaked it to match you guys' preferences. Yeah.
SPEAKER_05Well, you nailed it because I I love it.
SPEAKER_06Thank you.
SPEAKER_05It's smooth but complex. I would never know what's in it because there's so much happening in it. So many layers.
SPEAKER_03It is the tiki fun.
SPEAKER_05I know.
SPEAKER_03And that is like you just can't figure out what it is.
SPEAKER_06Yep. Yep. So if you guys went to a tiki bar or wherever and got a zombie, it wouldn't be exactly like this, but now you guys know you're in for it. It packs a punch and it's a lot of flavor. Yeah.
SPEAKER_05It's oh, I've seen that limit too.
SPEAKER_02Yeah, it's it's really not a a drink that I ever order, even when I am at a tiki bar. I'm I'm getting a lot of other things.
SPEAKER_03Um and again, you'd have to be at a reputable tiki bar. Oh man. Zombies and my size are very frequently made incorrectly. So and hurricanes.
SPEAKER_02Yeah. But very good. Very thank you. Very high-end for sure.
SPEAKER_06Should I tell my tale? Um okay, mine is a two-parter. Uh the first part is um the tale of the week highlight of our past few weeks, actually, is a very positive and very happy thing. Our friends had a baby. And I'm just really happy for them. Um, he was born early, so it hasn't been um a smooth, you know, like experience for them. But things are looking good. He's he's all good. Um, the family is um dealing with the circumstances, you know, in the best way they can. And um, we've been getting updates. Baby Weston shouts out baby Weston. Oh he's so adorable. We get pictures and stuff, and um, we're just happy because a lot of people our age are not having kids. So this is all of our way to like experience and and um what do you say, uh benefit from their baby. Vicariously. Vicariously, yeah. So we're really excited about that. So he's um in the in the NICU, right? For a a few more weeks. But he's good. He's he's making strides.
SPEAKER_02Weeks, and it's already been weeks, yeah.
SPEAKER_06Yeah, yeah. Um he was born uh I can't remember exactly how many weeks early, but um he he's doing great. He's doing great, yeah. And mom and dad are doing great, so we saw them recently, hung out, and it's been nice. Cool. Yeah. Okay, second part. We're really excited because we're going back to New York.
SPEAKER_00Oh, really?
SPEAKER_06And we are going with um, I don't know if you guys have heard of them, but it's these friends of ours, um, Jess and Julian. And uh stop ringing a bell. Um, they've never been to New York. Uh, so we are gonna have a like what, like an eight-day excursion? I don't know, I'm not sure, but we're gonna hit all the landmarks. I have the most extensive itinerary on Google Sheets. I think every time they look at the sheets, it's been updated with like something new. Um, there's a spot that I'm so excited to go to. Um, so we're we are we've got our res for Super Bueno. I'm so excited. Yeah. Um, it's done. We have our uh we are going to at 9 p.m. Oh, can you check right now, actually? Literally right now. Um for sip.
SPEAKER_01Oh boy. Uh we have lost it already.
SPEAKER_06April 2nd. Um okay, so that's in the works literally right now.
SPEAKER_03So it's not available.
SPEAKER_06Oh, okay, okay. We have time still tomorrow. Okay. We are set that alarm. We're on it. I've I've made a few reservations. Um, I'm excited for Clemente or Clement? Clemente. We are also going to spend some time in Brooklyn. Yeah. So I have a whole bar crawl lined up. Um it's gonna be great. So but Peter Luger's the one, yes, we have a reservation to go to Peter Luger's.
SPEAKER_02You're pulling the trigger on that? That's gonna happen.
SPEAKER_06Yes. Okay. Um, I'm so excited. It's it's gonna be gotta try it once.
SPEAKER_03Yeah. Sure.
SPEAKER_06Um, and you know what? We're pretty frugal when it comes to like saving a buck here and there. So when it comes to like being there, I'm not worried about dropping a little bit for an experience.
SPEAKER_01I'll be interested to hear the feedback on that.
SPEAKER_06Yeah, yeah. Uh obviously take pictures. Definitely, definitely. But the place I'm most excited to go to, which I have the reservation, is Schmuck.
SPEAKER_02Schmuck. New York. Oh man, I'm so excited. East Village, yeah.
SPEAKER_06Yes, I've been following them on Instagram, I've been looking at the videos. I feel like I have uh an idea of what I want to order, but then I don't know. We'll see what happens when we get there. But yeah, uh having a reservation is um big for me because I really want to make sure we get there. Yeah.
SPEAKER_01You gotsta. Yeah. You gotsta.
SPEAKER_06Yeah, so I'll report back. There is a government shutdown apparently happening, and um TSA Tomorrow is never promised. So these are our plans. Hopefully, it works out.
SPEAKER_02Yeah, that'd be great.
SPEAKER_06I'll report back.
SPEAKER_02That'll be episode uh eight. Yeah. We'll slip in a recap for you guys to just walk us through it and we'll be rageful and jealous the entire time. Any any other spots that you plan to hit that we did? Like, are you guys planning Serpentine, uh Dante?
SPEAKER_06Um what other spots that we went to with Jimmy and Tara?
SPEAKER_02Are you just gonna all brand new it?
SPEAKER_06For sure. Sip and super bueno.
SPEAKER_01No double chicken, please.
SPEAKER_06We are I I made there's space in that one of the nights where we're gonna put our name down. Nice. Yeah. Because we're gonna be in that area. And attaboy, we're gonna try again.
SPEAKER_01Oh yeah.
SPEAKER_06I'm really excited for Attaboy. I already know what I want to ask for. Ooh. Which rum episode. I believe I would like to ask for something with rum that's not tiki. Oh. And I, you know, obviously. They're such a tiki person.
SPEAKER_01Do it fort.
SPEAKER_06Right? If they give me something with orjah and some rum agricole, some Saint Germain.
SPEAKER_02Grandmar Gay. Like what We heard about it.
SPEAKER_06Yeah. I think that's what I'm gonna ask for, but I don't know. Obviously I've put a lot of thought into this whole trip.
SPEAKER_02Yeah, four four people attaboy will be rough. It's it's really tough. Yeah, yeah. Let's see what happens. If you went right when it opened, it's possible, but on a late night a midweek probably would be okay.
SPEAKER_06Yeah, I think it it's it's gonna definitely be midweek, so I have hope. Nice. And we I think we might be able to pass by earlier. We'll see. That sounds fun. Yeah.
SPEAKER_05The zombie's putting me right to sleep. Yeah, it's dangerous. Comfortable right now.
SPEAKER_02It's hitting the sweet spot.
unknownYeah.
SPEAKER_02Well, we gotta get to to Javi's actual cocktail. All right.
SPEAKER_04Poopy Pat. Oh my gosh, I did it. I for totally forgot. We still had your last.
SPEAKER_05Because we started with you're welcome, Dre.
SPEAKER_02Yeah. We're gonna have to really pare those down to really micro drinks. Those opening uh or intro drinks. Okay.
SPEAKER_06We're sharing one. It's basically like a small one. Yeah. I'm gonna hit those chili cheese fries right now.
SPEAKER_02Yeah, we'll be back. Okay, we're rolling again.
SPEAKER_05This cup is actually really cool, babe. Beautiful. Yeah, exactly. He just bought the deep dark amber glasses.
SPEAKER_02Shouts out Target.
SPEAKER_06Woo!
SPEAKER_02As mainstream as it comes, but a really cool glass.
SPEAKER_06It is a really cool glass.
SPEAKER_02Okay. Hobby. Oh, we're on? What do we got? Yeah. You're in. Put your ears in.
SPEAKER_06I thought you got them from like West Dome.
SPEAKER_02I did. I went back in time to 1960.
SPEAKER_06He doesn't even know what that is.
SPEAKER_02It's a catalog. Yeah. It's on wealthy people's tables.
SPEAKER_03Woolsworth's Woolsworth.
SPEAKER_06Woolsworth.
SPEAKER_03Who elseworth? Uh welcome back, everybody, to Tales of the Week.
SPEAKER_00Tales of the week 50 minutes into the podcast.
SPEAKER_02We are at one minute or one hour, 11 minutes, 22 seconds. Good lord.
SPEAKER_06We get the high-pitched laughs from Javi.
SPEAKER_02Yeah. So we're we're finally getting around to Javi's actual cocktail.
SPEAKER_05Which, how did he sneak out of this? We rock, paper, scissored it. I won. I chose Javi to go first. And he had two drinks loaded up.
SPEAKER_06Never trust him.
SPEAKER_03You picked the wrong person.
SPEAKER_05Apparently, I chose poorly. Keep your eye on him always.
unknownYeah.
SPEAKER_03It was up my sleeve. Anyway. It's in my back pocket. Wow.
SPEAKER_02And now it's in a glass.
SPEAKER_03Now it's in a glass for your pleasure.
SPEAKER_02Tell us about it.
SPEAKER_03Um, so this is served in an amber-colored uh rocks glass. Um courtesy of Jim Vega.
SPEAKER_05They're really cute. Jotography. He literally bought them today. There's like an hour before you guys got here.
SPEAKER_03A nice little coin. Yeah, so uh so honestly, again, we're breaking rules. This is not meant to be any kind of a everybody, I just got punched in the face.
SPEAKER_05Yeah. Yeah. With flavor.
SPEAKER_03Flavor. Woo! Tell us about it. So, I mean, if you want to be, if you want to be derivative, if you want to be, you know, if you want to be Manhattan. A simpleton. If you have to categorize it. Yeah. This is uh a Manhattan in the least Manhattan way. Okay. Um it's some kind of island.
SPEAKER_06Okay.
SPEAKER_03You know. Gotcha. Yeah. Um, I don't know what kind of island comes to mind when you think of not Manhattan, but well, it's been okay.
SPEAKER_06Explain, explain.
SPEAKER_03Well, this is this is I'll break down the drink for you. So it's uh Channar. 70 proof. So this is not your classic Channar. This is um taking the place of the sweet mouth. Um and then we have 151 lemon and heart uh rump R-H-U-M.
SPEAKER_02Okay, there we go. So it's an agricultural also, yes.
SPEAKER_00Rum agriculture.
SPEAKER_03Um very, very delicious rum. Um but it you have to pair it and and when you're making it into a cocktail, it's you know, you have to be mindful of it. You gotta be aware. Yeah, yeah.
SPEAKER_05This is a sipper drink. There's no way this can be also drink drank with a straw. Is that is that the right word?
SPEAKER_03I think after that zombie, I'm feeling it. We're turning into zombies. So there was a uh a very small um absinthe rinse.
SPEAKER_05Yeah, that's what I was tasting. Yeah.
SPEAKER_02Yeah. And then uh just hit right there. Uh-huh. I'm I'm rubbing my sternum.
SPEAKER_03This is uh a cocktail to become horizontal with.
SPEAKER_02Yeah. Ooh, yeah. Um basically they're in my recliner.
SPEAKER_05And this is an artichoke, artichoke note?
SPEAKER_03Uh yes, artichoke liqueur. The chino. Yeah. Uh Amaro, technically.
SPEAKER_06C-Y-N-A-R.
SPEAKER_03And this is their uh the 70-proof version. So you get a little bit more um ethanol, a little bit more flavor. She's not like the bitter girls. Bitter Amaro. Yeah, she's thick. She's a whole and um.
SPEAKER_05I would like to say she's uh strong, bold, courageous, muscle mommy.
SPEAKER_02And there is a I almost just I almost just said something, and I was like, nah, censor yourself.
SPEAKER_06It's that point of the night.
SPEAKER_03You guys, this drink is uh there is one part of the um famous uh orange Jameson. Yes.
SPEAKER_00Yeah, yes, quote from earlier.
SPEAKER_03I just add it to every single cocktail from now on. Um, and then five peels of a lemon stirred.
SPEAKER_02Oh, so a regal stir. I'll say the predominant flavor for me is the chinnar. Yeah, it's what's screaming out, but then that backend burn is that ethanol all the way up 151 agricultural wrong.
SPEAKER_03Yeah, the savory. The sweetness.
SPEAKER_02Yeah, the sweetness of the chinnar is really shining through. And then probably the the Jameson. There's sweetness in that too.
SPEAKER_06Definitely a zipper. This is nice. This is um giving me an after dinner vibe.
SPEAKER_02Yes, digestivo. Mm-hmm.
SPEAKER_06Yeah.
SPEAKER_02Cigar option. Oh, the flavor. Yeah, option. Getting in the smoke room, getting those big leather chairs.
SPEAKER_06Yeah, it's it's in the realm of like cigarette but a drink.
SPEAKER_05And the viscosity of it is nice.
SPEAKER_02Dang, she's pulling out them words. Visgussiny. Visguzziny. She's got her thorough though. Yeah.
SPEAKER_03Um the cocktail is called growing old.
SPEAKER_01Growing old.
SPEAKER_05Growing old. It does. I'm there. Yeah, like that that's the vibe I'm I'm feeling.
SPEAKER_01Like maturity.
SPEAKER_05Maturity. Yes. Yes. What's the other word I was thinking of?
SPEAKER_03Uh it's actually a uh maturity.
SPEAKER_06Maturity. Maturity. Okay. I'm struggling to figure out what it's called, so help me out here. But you know those 1960s living rooms where the seating area was kind of sunken in? Yeah. That's what I feel is happening right now. That's where I am mentally when I'm drinking this. I could see that. And I'm smoking a cigarette mentally.
SPEAKER_05Is that because we're drinking out of an amber glass as well? You know what it adds to the vibe? I think it's adding to the vibe.
SPEAKER_06It's very beautiful. I love it.
SPEAKER_02It's a happy coincidence.
SPEAKER_06I feel like Don Draper is what I'm trying to say.
SPEAKER_02Yeah. It's just sunken down into that.
SPEAKER_06Or uh what's it?
SPEAKER_02Uh, zooby zooby zoo. Megan? Megan.
SPEAKER_06I feel like Megan right now.
SPEAKER_02Megan Draper.
SPEAKER_06Never saw the show, but I know a lot about it.
SPEAKER_02Oh man. It's a phenomenal show.
SPEAKER_05I think it's so fun to do cocktails, like all of us make our own cocktail because your personality hobby is coming through it.
SPEAKER_06Like this is so fun.
SPEAKER_05It is. It's so fun. Like everybody's drinks are so them, which is so cute.
SPEAKER_02Do you think everyone was accurately portrayed through their cocktail scent?
SPEAKER_05For rum, yes.
SPEAKER_02I think so.
SPEAKER_05I think mine could have been a little better. No, no, no.
SPEAKER_02Yours was borrowed, but it it stemmed from a very real place.
SPEAKER_06It was a real place. There was whimsy. And you're very nostalgia. There was nostalgia. It it came from somewhere. No. And and you put a lot of effort and heart into it. It felt really like middle of the country. Middle of the country. Utah.
SPEAKER_02Northern Midwest. Yeah.
SPEAKER_06No, it was very Utah. It was very you in a good way.
SPEAKER_02So what's what's your story then? What's your tale?
SPEAKER_06What's your tale?
SPEAKER_02Tell? Oh, I just tell you. I live one day at a time. I'm not worried about it. You got nothing. You got nothing from this week. Or last week. What's been going on, huh? What's the story you want to tell? Nothing I can share.
SPEAKER_06I asked you multiple times before we recorded.
SPEAKER_02Oh.
SPEAKER_06You want to talk about how everyone's texting while driving? Okay, I'm gonna hijack Javi's tale.
SPEAKER_00Oh, brother.
SPEAKER_06You're gonna high you can't hijack. I'm just gonna You had two already. I'm gonna nudge him. I'm gonna nudge him. It'll be brief, I swear. Okay, got it. It'll be brief. Oh, brother. Shoot. Okay. Um we're we drive together often to and from work and extracurricular activities. He drives, I'm passenger princess. And it's difficult this day and age to witness what's going on in the roads because it's infuriating. Everyone is texting while driving. Or watching a YouTube film. Or right, like distracted by their phone.
SPEAKER_02These are non-like Tesla drivers that can do that. No.
SPEAKER_06Because when it's a Tesla, I'm like, okay, you know, m they whatever. No, it's just ordinary drivers driving anything besides a Tesla.
SPEAKER_00Ordinary people.
SPEAKER_06And um Javi and I were at a red light and we both were looking at this person who was in n left to us in the left turning lane. Javi, can you explain what was happening?
SPEAKER_03I don't recall where Linux car.
SPEAKER_06The lady who was fully on her phone when we were going out to work. He does live one day at a time. Um and then deletes the day before. It was it was just really hard to watch.
SPEAKER_02One gig of memory. It's gotta be cleansed.
SPEAKER_06Every new memory, uh, an old memory has to be deleted. Um, it was it was just like a middle-aged woman or like a mom with her kit teenage kid in the back. And at the red light, she was fully like both hands on the phone. Yeah, um, like scrolling or what have you. And it's one of those moments where everyone has been at a left turn where it's like, whoever's up front better move it. Let's go. Let's maximize it. She was up front, and she was up front, and you know that she's gonna take way too many just way too much time to figure out that the light just turned. Um, fully on her phone. And it was just it's just difficult and it's hard to watch. And as a passenger princess, I have the privilege of observing people. So both of us get a little bit of road rage together when we see people just, you know.
SPEAKER_02You gotta you gotta rage out together. Yeah.
SPEAKER_06Oh, and we do, and we do. Good. Um, so just you know, it's just the the world we live in. I whipped out my phone and I started recording her. You're operating a multi-ton machine.
SPEAKER_02To be to be fair though, she was at a stop on her phone.
SPEAKER_06She was at a red light or no, she she falls. Still illegal left light on her phone.
SPEAKER_02Yes. And then stopped and continued to phenomenal light turned green and she was still on her phone. Okay.
SPEAKER_06That's the thing. I can just watch everybody because I'm nosy, first of all. Second of all, I'm not driving, so I just, you know, get to be as nosy as I want. And I I will we will be on the freeway. Typically I'm on my phone, right? Just, you know, scrolling or whatever.
SPEAKER_02Yeah, not engaging with your husband. No, yeah. Fully in your own. Obviously not.
SPEAKER_06Um cool. And I will just kind of look over and I'm like, all right, let's see, let's see. And I'll just call it out as it's happening. So I'll be like, whoever's next to us on the freeway, on the freeway, but mind you.
SPEAKER_02Your audio descriptions.
SPEAKER_06I'm I'm telling Javi, I'm like, all right, good texting, texting, this person's good, texting, texting. It feels like 75% of people are looking at their phones on the freeway. So I don't know. I guess this is a PSA or whatever. I don't know.
SPEAKER_02Call to action. What's your what's your instant reactions to all of these uh announcements to you, Javier? Oh, um Are you like, I don't care? Or are you just building up with rage and boiling over with hate?
SPEAKER_03No I um lies. Ooh.
SPEAKER_02Couples canceling starts now.
SPEAKER_03No, it's I I can't be eating it. I can experience a level of of frustration at a very calm, you know.
SPEAKER_02So it doesn't trigger you, it doesn't push you over the edge. You're just I I can be like, you're not uh you're gathering information. He's controlled rage is basically what we're the low simmer.
SPEAKER_06The reaction is pretty mild. The judgment is at a hundred. And the eye roll is fierce. The side eyes, the eye rolls, but his his blood pressure remains steady.
SPEAKER_02You know what's interesting about judgment though, is that like judgment only occurs when there can really only be two or like one or more different perspectives on the situation. If you're witnessing something and it's overtly negative, you're not judging. You're you're observing what's going on and and properly uh like registering it. It's not a it's not a judgment. No, because it's it's a terrible thing and you're but they're there's no they're entitled to do whatever they want they want in that moment. Sure, but you're not being judgy, you are seeing and accurately understanding the situation.
SPEAKER_03Yeah, somebody's on the way because I can't even fathom looking at that.
SPEAKER_02Yeah, you're watching them, they're on their phone, that's a bad thing. It's not like, oh, no, but they could have a good reason for it. No, no, no. It's wrong, and and so it's not judging.
SPEAKER_06Right.
SPEAKER_02Judging implies that there's multiple outcomes. Yeah. So good. Awesome. Well, I'm gonna add to this because I think there was like dust on my mic stand cinnamon.
SPEAKER_05I'm pretty sure that I mentioned before that I work at a famous coffee shop.
SPEAKER_03Careful. A large large chain.
SPEAKER_05A large chain coffee place.
SPEAKER_03Some would say there's one on every corner.
SPEAKER_05Basically. And I work early in the morning, and a lot of the times I'm at our drive-thru window.
SPEAKER_06Right.
SPEAKER_05And when it's dark, you can see everything, right? You can see into the car, what's going on. And I kid you not, the majority of people have their phones out and they're watching YouTube. Yep. Of all ages. Yep. Like, what are they watching? First of all, what are you watching at four o'clock in the morning when you're coming to get a caramel frappuccino? Right.
SPEAKER_02Anything to distract.
SPEAKER_05And you're like in your probably early 50s.
SPEAKER_04Like, what are you doing?
SPEAKER_06Where are you going? Yeah. I'm so curious. I want to know. And you know what? I don't want to act like I'm better than this. I I live that life where I need to be entertained by some kind of content at at any point in my life. Um, I can't just they call it like raw dog my drive. I can't just like, you know, I can't just be like maybe people can't have silence. I don't know. I'll just put my phone away and just Oh, you want them to be driving on something.
SPEAKER_03Think my thoughts. I even have the radio on.
SPEAKER_06It's it's No, but it's like it's just how we are, right? We're we're we're used to being entertained every moment by something. Like music, yeah, YouTube, a show of spiritual.
SPEAKER_02Oh, I'm I'm telling you guys, like if you just sit there with your own thoughts and drive, it's fantastic.
SPEAKER_06And I have the often. I've had those moments where I'm like, you know what? Let's just listen to nothing.
SPEAKER_02Yeah.
SPEAKER_06Let's just vibe.
SPEAKER_02Let me use this time to meditate on the street.
SPEAKER_06It's really nice.
SPEAKER_01The day.
SPEAKER_06Yeah. Um so I'm I'm not gonna act like I'm better than that or that I don't also participate in that. And I would like to think that people who are who have YouTube on specifically while they're driving, it's like, I'm listening. I'm not watching, but I'm listening. Okay, fair. But I've seen a lot of people who are watching while they're driving, looking down constantly, looking straight down into their laps.
SPEAKER_05Yeah, we constantly see it.
SPEAKER_06It's so bad.
SPEAKER_05But the reason why I'm saying it is because you know, we're always I think at this point in our life, we're told that the new generation, the younger generation, are so enthralled into their media or they always have to have a screen in front of them.
SPEAKER_06Me, yeah.
SPEAKER_05But there are so many people that are older than me that are also doing it. Yes. That I'm seeing. And I I think that is so interesting because it's like, what are you watching? First of all, YouTube. I mean, obviously you could pretty much pull up anything and there's gonna be something on there. But I just think that's interesting to see such a variety of people come through the drive doing the same thing. Yep. It's not a generation thing, it's not a generation thing anymore.
SPEAKER_06It is, yes, that's what I've and I think it's causing a lot more traffic than we realize.
SPEAKER_02Yeah, on top of just the norm a constant feed of media or better to be distracted than to live in real life.
SPEAKER_05Yeah, yeah, and it's it's kind of sad if you think about it. Yeah, okay.
SPEAKER_02Cool. I'm glad we could end this podcast in such a positive way.
SPEAKER_05I guess this is what rum does to me.
SPEAKER_02Rum has proved us to be very it's my fault, guys.
SPEAKER_05I started this. I'm not no no no, we ended on Javi's drink. He's the one that's causing the it's the channel.
SPEAKER_02It's the articharine. And I've been vibing the whole time. I'm having a good time. Well, I think we covered rum pretty well. Yeah, that was four very different drinks. I would say. Or five, technically.
SPEAKER_05Yeah. So thanks, Javi. Well, five plus a dessert.
SPEAKER_02Yeah. A sorbet cocktail. And we didn't even have an eggnog today.
SPEAKER_06We're sleeping over.
unknownYeah.
SPEAKER_02So we're all gonna just tuck in, call it a night. But what are we gonna look forward to next?
SPEAKER_04Tequila? Should we do tequila? Tequila. Or vodka. Those are the two. Which one?
SPEAKER_03Tequila. I would say tequila. Like tequila needs to be a day episode. A day episode.
SPEAKER_06Would uh tequila be a good way to end the season? I mean with a bang? That's true. Let's do vodka.
SPEAKER_02Colby's rolling her ball around making noise here.
SPEAKER_05My baby kitty.
SPEAKER_02So you want to do vodka and then tequila?
SPEAKER_05Yeah, let's end it with tequila. So we'll do vodka next. Vodka next.
SPEAKER_02Fairly certain I've got my drink on tap already. Pretty sure it's in my freezer right now.
SPEAKER_04Yep, uh, I think so. I wouldn't want you to do that. Which we all we've all had and thoroughly enjoy.
SPEAKER_03Cool. Okay. We're not gonna have right now. We're not gonna have to.
SPEAKER_04Yeah, goodbye, you guys. We're gonna oh, we're not, or we are. On paper, no.
SPEAKER_02On record, we are not having that drink tonight.
SPEAKER_04There will be no trace of what we do after this.
SPEAKER_02So that's it. That concludes our rum episode.
SPEAKER_04Have a wonderful evening.
SPEAKER_02See y'all next time. Bye.
SPEAKER_04Love you guys.
SPEAKER_02Bye. Tales 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.