Vodka

The gang gets into the national spirit of the largest country in the world "VASHE ZDOROV'YE! (Cheers)

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SPEAKER_04 0:00

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. Okay, papes.

SPEAKER_03 0:15

Are we on?

SPEAKER_04 0:16

We're on. We've been on for like two and a half minutes.

SPEAKER_03 0:19

Welcome.

SPEAKER_04 0:21

We're back. Tales of the week.

SPEAKER_03 0:23

We're so back.

SPEAKER_04 0:24

Several weeks, perhaps months. Oh, yeah, it was just then. As in like a minute ago.

SPEAKER_03 0:32

But we did need to postpone because of me because I got sick. So you can hear it in my voice. I'm very nasally. I will be coughing, and I apologize.

SPEAKER_04 0:43

Yeah, we'll do our best to cut it out, but inevitably inevitably we're gonna hear it.

SPEAKER_03 0:48

Yeah, Jimmy cough. The lingering cough that lasts three months for me.

SPEAKER_04 0:55

Yeah.

SPEAKER_03 0:56

So basically, it'll just get me through to the next time I'm sick.

SPEAKER_04 0:59

And our next episode.

SPEAKER_03 1:01

That's what I get for working in the public.

SPEAKER_02 1:03

I like the smoker's voice it gives you.

SPEAKER_04 1:06

You work in the public sector? Public sector. Yeah. She's in the service. So what's today's episode?

SPEAKER_03 1:14

Vodka. Vodka.

SPEAKER_04 1:16

Vodka. Good old. Okay, so we're doing vodka this week. Welcome to Tales of the Week. Welcome to Tales of the Week. Welcome. We should have some robot voice. That's putting that out there. Welcome. Welcome. Tales of the week. Alright, so to choose who's gonna go first, we got a little randomizer. The wheel of foreseeable futures. So the question is who goes first? Yes. And then we'll go from there. Cool. So here we go.

SPEAKER_03 1:50

Come on, Daddy. That was a very small spin. Jave. Yay! Woo-hoo!

SPEAKER_04 1:57

Should we just get the order out right now?

SPEAKER_03 2:00

Yeah.

SPEAKER_04 2:00

Okay. So next will be Jave. Queen D. Second up. Second up. Okay. And third is me. So Tara is the anchor. Alright. She's gonna send it home. Send it home. She's gonna send it.

SPEAKER_01 2:21

Why do we think the same thing?

SPEAKER_04 2:24

One flesh, one flesh. Alright, hubby. Tell us about it. What's it gonna be?

SPEAKER_05 2:32

Um, I should probably make it first now and then. Sure. However, you want to do it. All right. See you guys later. Okay, bye.

SPEAKER_04 2:44

And we're back. Almost.

SPEAKER_02 2:47

You better take a cute picture, Beba.

SPEAKER_04 2:49

True. So far? We have not been good at that documenting the drinks. Not at all. Who did you do two cherries on yours? Yeah, yeah. I'm a little cherry guy.

SPEAKER_05 2:59

Is it cherry game?

SPEAKER_02 3:00

My cherry guy.

SPEAKER_05 3:02

You want a double cherry on yours? No. Alright. What are we uh what are we working with here? Alright, so full disclosure. I um put off thinking about this episode for a long time.

SPEAKER_02 3:15

Because it's vodka.

SPEAKER_05 3:17

Uh-huh. I'm not I wasn't especially inspired um by vodka to do anything. To me, vodka is um for most reasons or like most uh purposes, just flavorless. There's no there's nothing to it.

SPEAKER_02 3:37

Um it's a background character. Yeah.

SPEAKER_05 3:40

Okay. So I wasn't really excited about it. Um I came up with this at 455 today.

SPEAKER_02 3:53

What? We were workshopping. We have been throwing around ideas.

SPEAKER_04 3:58

You have been trying? Yes. Okay.

SPEAKER_05 4:01

You just couldn't think of yeah, and then like the things that I would make, they were good, but I just I don't know if I want to like make them again, or I don't know if I wanted to like explain them. So um I was sincerely gonna make a seven and seven.

SPEAKER_04 4:17

Oh, that was not a joke last time.

SPEAKER_05 4:19

Which is uh so my seven and seven is ice cold seven shots of vodka with seven olives. That's a problem.

SPEAKER_04 4:31

Um meant to be shared for everyone, and uh call it a night. Cool. So what did you come up with?

SPEAKER_05 4:40

So this is a um it's similar to a Japanese slipper.

SPEAKER_04 4:45

Okay.

SPEAKER_05 4:46

I don't know if you ever had one. No. So a Japanese slipper is Midori. I believe it's equal parts. Midori Contro.

SPEAKER_02 4:55

Vodka? No. Oh nothing.

SPEAKER_05 4:57

Let me look it up.

SPEAKER_04 4:58

I forgot what it was in there. Yeah, it sounds very sweet already, so it's oh, and lemon juice. Okay, that balances it.

SPEAKER_05 5:04

So it's kind of like a sour. Is it a gin drink originally or what? It's just that? Just Midori lemon and contro.

SPEAKER_00 5:12

Huh.

SPEAKER_05 5:13

Japanese slipper.

SPEAKER_00 5:14

Interesting.

SPEAKER_05 5:15

So um I didn't do equal parts, uh, kind of mess with the ratios a little bit. Um, added vodka. And this is specifically a makrut lime vodka. Makrut? Love. Yes.

SPEAKER_04 5:28

Like you had that on hand, or you had to go out and get that?

SPEAKER_05 5:30

We bought it last week. We found it at uh at Total Wine. Cool. Not a sponsor. Not yet.

SPEAKER_02 5:37

It's the hanger, right?

SPEAKER_05 5:38

Yeah, hanger vodka. Hardly no or um, it's a beautiful bottle, and it has um just like I don't know if they I I I've had their vodka before, and it's it's one of my go-tos. So when I saw that one, I love my crooked lime. So it's very good. Vodka, lime juice, not lemon. Uh Midori.

SPEAKER_03 6:01

I need alcohol for my throat. Do it.

SPEAKER_05 6:04

Go for it. Get in there.

SPEAKER_03 6:06

Yeah.

SPEAKER_04 6:07

It's a big glass. It's in a big old saucer. It's served in a goblet.

SPEAKER_02 6:12

It's kind of like a little punch bowl.

SPEAKER_04 6:14

Yeah. It's definitely a cher. Nice and green.

SPEAKER_02 6:20

It's like a chartreuse green.

SPEAKER_05 6:22

Yeah.

SPEAKER_02 6:23

Ooh. And then I added the ginger syrup.

SPEAKER_04 6:27

Okay. I like that. That's tasty.

SPEAKER_05 6:31

It's like the ginger, ginger syrup comes through a lot. Yeah. So I added a little bit more cereal because it's like that's like the only sweetener. Yeah. So I was like, oh that's okay.

SPEAKER_02 6:41

What are these cherries?

SPEAKER_05 6:42

Maraschino.

SPEAKER_02 6:43

Two dark maraschino cherries in there. They pop. Very nice.

SPEAKER_04 6:50

And the ice sounds did you did you free or uh dirty dump it? Yeah. Yeah. Full dirty dump. That's good. Dirty dump? Yeah. Dirty dump it. I don't know what it doesn't sound right. No, it doesn't. Look. Yeah, that's what I was like. That ice sounds pulverized. It's appropriate. I think so. I like that. I'm really digging the glass.

SPEAKER_02 7:12

I love Midori. I'm really digging this drink. I gotta drink more of that.

SPEAKER_04 7:16

That's probably the first drink of Midori I've had in 15 years or not. Underutilized. Yeah. And it's it's in our cabinet, so I was just thinking about diet.

SPEAKER_02 7:28

It's brat green. I like it.

SPEAKER_04 7:30

Tara likes it. Pull the mic closer if you're gonna talk to it.

SPEAKER_03 7:33

I like it a lot.

SPEAKER_04 7:35

Nope, I guess it didn't help you with all that much.

SPEAKER_03 7:37

It it's common, it yeah. Yeah. It's it's lung bronchial tube spasms.

SPEAKER_04 7:46

Is that what it is?

SPEAKER_03 7:47

Like it makes me like have to cough.

SPEAKER_04 7:50

Give me uh give me proportions. What's the build here? Because it's it's a it seems like a lot of cocktail.

SPEAKER_05 7:56

So it's it's uh technically it's supposed to be a 1.75 ounce vodka. Okay. Um your jigger kind of messes with me, so it's very simple.

SPEAKER_04 8:10

Unless you use the which one do you at home?

SPEAKER_02 8:12

We use it a little.

SPEAKER_04 8:14

I use a graduated cylinder.

SPEAKER_02 8:15

Uh an anchor brand.

SPEAKER_04 8:18

The line just below the top is 1.75. Oh, okay. Two is to the top.

SPEAKER_05 8:23

Okay. So yeah, so it's 1.75 vodka, uh, one ounce Contro. Uh I just do one whole lime. So whatever unmeasured straight into the tin. Yeah. Um I love lime.

SPEAKER_03 8:40

You know what it reminds me of? It just came to me when I bit into the cherry.

unknown 8:45

Yeah.

SPEAKER_04 8:45

Talk closer to the mic, please.

SPEAKER_03 8:47

It reminds me of something that I loved growing up as a kid.

SPEAKER_04 8:52

Okay.

SPEAKER_03 8:52

A lime ricky.

SPEAKER_04 8:54

Oh. It's a very Utah thing. Yeah, I never had to know what it is.

SPEAKER_03 8:59

Ooh. Yummy.

SPEAKER_04 9:00

It's like a lime slushy with like lime flavoring and cherry. Like a raspaloo. Uh, I don't know. I'm more accustomed to the wording she said.

SPEAKER_03 9:12

I feel yummy.

SPEAKER_05 9:14

Um I do also add some orange bitters. And uh I'd say half an ounce of the ginger's throat.

SPEAKER_03 9:23

Now uh Jimmy wants a cherry.

SPEAKER_05 9:25

Run get you one.

SPEAKER_02 9:27

I like that um that vodka. We did uh martini the other day with it. It was very nice. I want to taste it. Very nice.

SPEAKER_04 9:35

The only other bottle of vodka we have in our house besides standard grain vodka is uh kettle one uh cucumber and mint. Oh okay. I made it east side with that one time and it was like we didn't have lime or mint, I think. And it turned out actually pr pretty pretty similar tasting to when you have that fresh to muddle and stuff. Yeah.

SPEAKER_05 9:58

Tara's liking it. She's digging it. Yeah, I also didn't want to go like full flavored vodka. I feel like that.

SPEAKER_00 10:04

Yeah.

SPEAKER_05 10:05

So this one to me because I tasted it neat and it's very, very, very subtle with the lime. It is, yeah. Noise. So I'm sure they they must use um I don't know if it's an infusion or or how they make it, but who knows?

SPEAKER_02 10:22

I've been searching for those limes because they're a special kind of lime. And I think it's also called kefir lime. Kiefir? Kafir. Kiefir? Kifir? Kafir.

SPEAKER_04 10:33

Um they bigger, smaller than normal limes or what I think. They're wrinkled.

SPEAKER_02 10:38

About the same, but they have this, yeah, they have this like um super dimpled look. And I think they're like um like an Indonesian lime or something like that. So kefir lime leaves are a main ingredient in Thai food.

SPEAKER_03 10:53

Exactly. Yeah.

SPEAKER_02 10:54

So I've been looking for the leaves or the like because I know people grow them in their yards here and there, so I was looking up online if I could buy some on off rub or something. But I can't find well, I found some, but they're far or they're like dump, like expensive. But it's good stuff.

SPEAKER_04 11:10

Maybe they'll be at the Persian market, man. You think so?

SPEAKER_02 11:13

Yeah, look at look.

SPEAKER_04 11:14

A bunch of stuff there.

SPEAKER_03 11:15

Oh, yes.

SPEAKER_04 11:17

We'll have to plug that uh next time.

SPEAKER_03 11:20

Or go to an actual like Thai supermarket. I'm sure there's one in LA somewhere. Yeah. Alhambra. Or yeah, right around the corner.

SPEAKER_04 11:29

Alahamro. Moors?

SPEAKER_03 11:33

I love this. Right? It's like 10 out of 10. It's fun.

SPEAKER_04 11:39

Like I don't want to share it. Way to go procrastinate.

SPEAKER_03 11:42

I literally don't want to share it. It's perf.

SPEAKER_05 11:46

I did feel like I wanted it to make something like that I wanted a drink. That's quite important to what we're doing here. Yeah. So a lot of the other drinks that I made, I was kind of like not really excited about. Um they were good though. Yeah.

SPEAKER_02 12:02

Well, also, we didn't want to like just use vodka to like check that box and then make a whole drink that doesn't highlight it at all. So that was tough. But we got it.

SPEAKER_04 12:12

Terry begrudgingly passed it back to me.

SPEAKER_02 12:15

There's like half an ounce underneath all that ice for Jimmy left.

SPEAKER_04 12:19

Yeah, you really have to tip the glass because it all the ginger's down there.

unknown 12:24

Yeah.

SPEAKER_04 12:25

I told you the syrup.

SPEAKER_02 12:26

I could see now that you're saying from here.

SPEAKER_04 12:29

Now that you're saying it was syrup, that's heavier than anything else that was in that table. That might be good for your throat.

SPEAKER_02 12:33

Okay.

SPEAKER_04 12:34

Yeah, it's got a little that ginger uh spice to it. Gotta lean back, lean back, lean back. Hold on, I got this. I got this. Oh, she's gonna stab her tongue. At this point, anything will help.

SPEAKER_02 12:46

Tara's knocking it back to get the ginger syrup at the bottom, but she's holding back the ice with her pick. Oh, yeah. Super ginger.

SPEAKER_04 12:52

Yeah, maybe we should just have ginger straight.

SPEAKER_03 12:54

Mm-hmm. Bobby brought the whole bottle. That's so good.

SPEAKER_04 12:58

Is it uh Liber and Go? Yes. Always fiery ginger. Should get some of those for uh penicillins.

SPEAKER_03 13:04

Extra fiery. It's delicious.

SPEAKER_04 13:06

Yeah. Cool. Well, way to kick it off, okay? I like that. Let's go. Now, next in order was Queen D.

SPEAKER_02 13:13

Yes!

SPEAKER_04 13:15

Right turn, left turn?

SPEAKER_02 13:16

Time to ruin the vibe. U-turn.

SPEAKER_04 13:18

U-turn. Do you want to explain? Do you want to build? What do you want to do?

SPEAKER_02 13:22

I'll do a little bit of explaining.

SPEAKER_04 13:23

Okay.

SPEAKER_02 13:24

Um I also, again, wanted to highlight vodka. And um, after a little bit of thought, I remembered that we brought back from home from San Diego a bottle from this one place. It's called 619, I think. It's a small little place, and they do their own um liquors, spirits. Um and this one is a scorpion chili.

SPEAKER_04 13:51

This is this is your second mention of this, by the way. Is it? I think in episode one.

SPEAKER_02 13:57

My goodness.

SPEAKER_05 13:58

And it's funny because it's not, it's not like a it maybe in the outtakes. I don't know. It's not a top-tier establishment by any means.

SPEAKER_02 14:04

It's like a a modest little spot.

SPEAKER_05 14:07

Um I feel like if if it's doable, if it fits in the schedule, I'd go every time I go to San Diego.

SPEAKER_02 14:14

Yes. Well, here's the thing. We go in there, we've gone a couple times when we were in when we're in San Diego, and we went in one time and this is a this is a like you go in at noon.

SPEAKER_05 14:23

Uh-huh. You go in you go in at 11:30.

SPEAKER_02 14:25

It's a brunchy spot. It's a brunchy spot. It's very like beachy vibe. And um they have and they change things up all the time, it seems. But they had this menu um where they offered different kinds of bloody Marys. So it's gonna be a Bloody Mary. Um and one of them was a pickle Bloody Mary. Oh my goodness. And what I loved is that because the place is called 619, I believe that day they were doing $6.19 Bloody Marys. Something like that. I could be totally off, but they did some kind of special like that.

SPEAKER_04 14:59

$61.90.

SPEAKER_02 15:01

$61 per person. Maybe not. Um so we were all excited. We were like, let's go. So a few of us tried some different uh bloody marys that they had. So it is uh spicy vodka, but it I I didn't really spice it up too much for you guys because I don't want to be good for your throat.

SPEAKER_03 15:21

That ginger syrup, dude. Killer.

SPEAKER_02 15:24

Yes, you should give her a spoonful right now. Um Sonia, I'm gonna go prepare it. Also, um I uh obviously the best part about a Bloody Mary is the garnishes. So you know it. I'm gonna go build it.

SPEAKER_04 15:42

Cool. Excellent. See you in a minute.

SPEAKER_02 15:44

Bye.

SPEAKER_03 15:49

My gosh.

SPEAKER_04 15:50

Oh my god.

SPEAKER_03 15:54

Okay, that was so annoying.

SPEAKER_04 15:55

Delete the No, it's live, sorry.

SPEAKER_03 15:57

Look how beautiful!

SPEAKER_04 15:58

Oh my gosh. What the heck?

SPEAKER_03 16:01

Girlfriend.

SPEAKER_04 16:03

I think she wins the garnish uh award for tonight's.

SPEAKER_03 16:08

The question is is how many garnishes and edible garnishes are on this beverage. Are we recording right now? Yes. That is holy cow, amazing.

SPEAKER_04 16:22

That's crazy.

SPEAKER_03 16:23

You got some celery, you got some bacon, you got some olives, you've got is that is that a a burnt? A burnt? Whoa, whoa, hold on. Burnt lemon? An egg and shrimp? Hold on. I gotta get in here. Hold on.

SPEAKER_04 16:41

Shrimps, we've got shrimps, we got bacon, we've got celery, treated lime, olives, olives.

SPEAKER_03 16:48

Bacons on bacons on bacons. Let me pull up my notes. You got some shrimp. Is that a just a hard-boiled egg or is it a pickled egg?

SPEAKER_02 16:56

It's a soft-boiled egg. Oh, it's a soft soft? So here's here's here's what's on top of the drink. Right? We got obviously some celery with the beautiful little leaves uh towering over top. I also did a skewer of chopped up pieces of celery so that you don't have to crunch through the celery stalk. Um, I also have a crown of bacon that has been curled and skewered through a toothpick, and Javi lovingly fired it up again with the um little torch. It's skewered onto half of a soft-boiled egg. That is sitting on top of some olives. I have a little piece of a lime, and smothered all over it is a powder of heirloom tomato. I made that for a different project and it didn't work out, and so I think it'll work here. Um, there's also three shrimps skewered. Shrimps. And the shrimps are seasoned with old bay.

SPEAKER_00 18:07

Oh my gosh.

SPEAKER_02 18:08

And there's um two pickle spears that are cut the long ways, and they're just kind of chilling in there like it's a little tub. Oh my gosh. Like a little hot tub. This is beautiful. What is inside?

SPEAKER_04 18:24

Aside from that side salad, what else is there?

SPEAKER_02 18:26

All right, so in our bloody merry mix, we have low sodium V8. Oh, nice. We have a little splash of kimchi juice, uh a heavy splash of pickle juice, we have a little tab of horseradish, little dab of gochujang, a tiny little splash of fish sauce, like the tiniest splash that could ever be. Um, and we have some garlic powder, paprika, a little bit of pineapple vinegar. Oh, and I think that's it. Black pepper. Is there vodka? Uh did I already mention the miso paste? No. No, a little bit, tiny bit, and the scorpion pepper vodka.

SPEAKER_04 19:14

Jeez. So Jimmy, I hope you hate it. Uh, assuredly I will. So you're up, babe. Take a drink. Oh, good lord. Tara's gonna attempt to dive in. There's there's also a straw in there somewhere.

SPEAKER_03 19:30

I gotta sit up because uh yeah, there's a straw in there somewhere. This is massive.

unknown 19:37

Okay.

SPEAKER_03 19:44

That's good. Yeah? Yeah, but it it's got a kick.

SPEAKER_02 19:48

Yes. I try not to make it too spicy because the the vodka's already a little spicy.

SPEAKER_03 19:54

Oh, that's you want to taste it?

SPEAKER_02 19:56

For Terra standards is a bit spicy. You've got to baby.

SPEAKER_03 20:00

Yeah. But uh but for us it's mild. Yeah, you gotta taste it.

SPEAKER_04 20:05

Oh boy. It's uh it's imposing when you look at it.

SPEAKER_03 20:09

It's very tasty. The celery stick is like in the take a sip. Yeah, I eaten any of the garnishes.

SPEAKER_02 20:16

I take a sip. I chopped it up into big pieces.

SPEAKER_04 20:22

Uh-huh. This is not of Jimmy's alley. Not bad. And I don't remember the last time I tried a Bloody Mare, but I don't it wasn't that good, that's for sure.

SPEAKER_00 20:33

Yeah.

SPEAKER_04 20:34

I could I could get down with that, I guess. Yeah. But anywhere you go, it's not gonna be like no that.

SPEAKER_02 20:42

No.

SPEAKER_04 20:42

That's a masterpiece.

SPEAKER_02 20:43

That's yeah, it's a masterpiece for sure. Thank you. I um I also strained it because it's a little off-putting sometimes when you drink the Bloody Mary and there's just chunks of stuff in there. Soot and business, yeah.

SPEAKER_03 20:56

Yeah, so no, that's I think things are gonna start falling into my mouth. What do you think, Pi?

SPEAKER_05 21:04

Yeah. I mean, the cocktail is great.

SPEAKER_02 21:07

I'm gonna take a sip real quick to remember.

SPEAKER_03 21:10

I think we're gonna need some napkins.

SPEAKER_04 21:12

Easily one of the best bloody Marys I ever had.

SPEAKER_03 21:14

Yeah.

SPEAKER_04 21:14

So is it like if you see a Bloody Mary on a menu, you're getting it? Or is it just I mean, if I'm on vacation, there's nothing else. Let me go.

SPEAKER_03 21:22

You gotta be in the mood for anything.

SPEAKER_04 21:23

Yeah, it has to be before noon.

SPEAKER_02 21:26

Mm-hmm. Um there's a healing element to it too. There is from a night before. And um, like that place I was telling you about, they had different varieties of the Bloody Mary. So it was like, all right, they know what they're doing. I wouldn't just ask for one unprompted.

SPEAKER_04 21:47

I wouldn't do that to a diner and I wouldn't do that to a bartender. Can I have a bloody Mary Power?

SPEAKER_02 21:51

Can you hear the celery? Oh yes.

SPEAKER_03 21:54

Mm-hmm. Mm-hmm.

SPEAKER_04 21:57

Can I have some Did you just take all the bacon?

SPEAKER_02 22:01

Uh-huh.

SPEAKER_04 22:04

That's the part of the drink I can have.

SPEAKER_02 22:06

There are several skewers of pieces of bacon, so.

SPEAKER_04 22:09

No, it's just literally is taking on with them right now.

SPEAKER_02 22:11

There you go. Jimmy gets one.

SPEAKER_05 22:12

I thought she was gonna just how's that bacon.

SPEAKER_02 22:16

It's so good.

SPEAKER_03 22:18

It's retorched. It probably does not sound good as I'm eating it on. I love this. Sorry, guys.

SPEAKER_04 22:26

Some there's some ASMR person out there that's loving it.

SPEAKER_03 22:30

Listen to the scratch.

SPEAKER_05 22:33

I'm gonna refrain. The egg looked really good.

SPEAKER_03 22:37

You want some egg?

SPEAKER_04 22:40

It's still there. It definitely wins the yeah, most extravagant uh garnish award.

SPEAKER_02 22:48

Good googly moodly.

SPEAKER_04 22:49

Mm-hmm the egg is delicious. You're welcome to chew your tail.

SPEAKER_02 22:59

Mm-hmm. Mm-hmm. We just had like a whole dinner before this. Uh oh. But um there's still room at this point.

SPEAKER_04 23:09

Um I'll take a cel I'll take the celery skewer.

SPEAKER_03 23:12

Let's try the shrimp. Take the celery.

SPEAKER_04 23:14

You know I love me some celery.

SPEAKER_03 23:15

How's the shrimp on it? I haven't gotten to the shrimp yet.

unknown 23:20

Oh, yeah, I go.

SPEAKER_04 23:21

What was your method for cooking the shrimp in the bacon? Just air fry.

SPEAKER_02 23:25

The bacon is actually the Costco bacon that's pre-cooked, which I love. So I cut it in half, skewered it through a toothpick, and then microwaved it into place. And the shrimp just gridled grilled it real quick, old bay, salt.

SPEAKER_04 23:40

That's a really good celery.

SPEAKER_02 23:43

Fresh.

SPEAKER_04 23:43

I don't make sure it's parsed.

SPEAKER_03 23:47

Yeah. So I really like shrimp cocktail. So this definitely goes down that lane. The spice is actually really delicious. And a lot of times the Bloody Marys are not that complex in the spice.

SPEAKER_05 24:07

No.

SPEAKER_03 24:08

So this one. I guess it depends on what you're getting.

SPEAKER_05 24:11

Because sometimes they're literally just Tabasco. Yeah, maybe that's say like I like Tabasco, but I want some more flavor.

SPEAKER_03 24:20

Eat it with a shrimp.

SPEAKER_05 24:23

Oh, second go was more intense.

SPEAKER_03 24:26

Eat a shrimp and then take a drink.

SPEAKER_04 24:30

My experiences with um Bloody Marys was like my dad and uncle on the holidays, we'd go and golf first thing in the morning, like Dom Patrol, dark outside, play a little par three in Arcadia. Do that for two hours, and then they'd go and have Bloody Marys, and we'd sit there and watch. And they'd be like, Alright, you want to have a sip? Yeah.

SPEAKER_02 24:54

Gross. Straight tomato.

SPEAKER_05 24:56

Yeah. I do love having a beer with my Bloody Marys.

SPEAKER_02 25:01

Oh, yeah. I can see that. Oh, by the way, I learned something. Um, so this is a Bloody Mary. I just used V8. I believe the Canadians do it with clam juice or clamato. And that would be a Caesar.

SPEAKER_04 25:19

Caesar.

SPEAKER_02 25:19

Yeah. Which I was gonna go that route, but um I decided not to just to be true to the Bloody Mary. No offense to the Canadians, but um, yeah, good to know. I forgot all about Mexicans use clemato all the time.

SPEAKER_04 25:32

Yeah.

SPEAKER_02 25:32

Yeah.

SPEAKER_04 25:33

That might that might bring me around to them if we go someplace and it seems like there's an extravagant Bloody Mary with like a cheeseburger on it or something. Yeah, a pork shop.

SPEAKER_02 25:44

Yeah, if they get creative, it's like alright, you know, there's some thought behind it. Just a basic Bloody Mary is not that fun though.

SPEAKER_04 25:52

I can feel it in my esophagus already, though.

SPEAKER_02 25:55

Are we uh did you get a taste of that lime, baby?

SPEAKER_04 25:58

No.

SPEAKER_02 25:59

Oh yeah, how do I do that? You would bite into it? Yeah, maybe just bite into it a little bit.

SPEAKER_03 26:03

Woo!

SPEAKER_02 26:05

Mm-hmm.

unknown 26:06

Mm-hmm.

SPEAKER_02 26:07

Mm-hmm. That's concentrated heirloom tomato. Yeah, it's good.

SPEAKER_01 26:12

Mm-hmm.

SPEAKER_03 26:14

You wanna try it?

SPEAKER_04 26:15

Sure.

SPEAKER_02 26:17

It's jummy.

SPEAKER_04 26:18

You just bit it or what?

SPEAKER_02 26:19

It's kind of like a jelly. I was gonna do a salt rim with it, but um, it wasn't as like a dry powder like I thought. Oh, the lime.

SPEAKER_05 26:27

I just appreciate all.

SPEAKER_02 26:29

I'd squeeze some of the lime back in there.

SPEAKER_05 26:32

The f the um acutumalt.

SPEAKER_02 26:36

You know what? I'm very inspired by Tara because um an edible garnish is important. It so is. And that's what this is all about. Totes.

SPEAKER_05 26:45

You mean a garnish that is edible?

SPEAKER_03 26:48

Yeah. Ooh, semantics. That's hobby.

SPEAKER_04 26:54

Well, I think you took it to a whole new level. Yeah, for sure.

SPEAKER_03 26:58

Taking it to the next level. Shout out, but this is like a shadow, brunch worthy for sure. Yeah. Mm-hmm. Like, I feel like that was my second dinner. Mm-hmm.

SPEAKER_02 27:08

Definitely. Yeah, at dinner I was telling Tara to save a little bit of room. I sure did.

SPEAKER_01 27:14

Save a little bit of room.

SPEAKER_03 27:16

Oh, there are some pickles in there. If we want a pickle spear. I feel extra crunchy. Tasty. There it is. Thank you guys.

SPEAKER_04 27:28

Good.

SPEAKER_03 27:29

That bacon was really good. Good nice, crisp.

SPEAKER_04 27:33

I think when we come back, mine will be ready. But for now, we're gonna enjoy this off air.

SPEAKER_03 27:38

Mm-hmm.

SPEAKER_04 27:38

So we'll be back soon.

SPEAKER_03 27:40

Bye.

SPEAKER_02 27:44

Are we on? Mm-hmm. Yes, it's like a jelly salmon color. That's pretty. Look at those bubbles.

SPEAKER_04 27:53

Okay, so it's like a little bacta tank. This cocktail. It's named KGB. So it is a riff of a very, very delicious cocktail that I had in uh in Reno at a place called Death and Taxes. Not associated with Death and Co., although uh similar vibe. Very, very dark inside and amazing cocktails. Oh, the air again. Gosh, I keep forgetting that. And we're back. And hey, we here we are live.

SPEAKER_02 28:29

Wow, look at this drink. It's beautiful.

SPEAKER_04 28:31

Look at it. I don't know if you can see that that effervescence. Oh, absolutely. You can you guys can dive in. You can have a drink first, like before I say anything.

SPEAKER_02 28:42

I removed my fingerprints. Did you take a picture?

SPEAKER_04 28:45

I did, yeah.

SPEAKER_02 28:46

She's pretty. Ooh, it's um What kind of glass is this?

SPEAKER_04 28:54

Uh Collins. Highball. Don't mess with me.

SPEAKER_02 29:00

High quality Collins glass.

SPEAKER_04 29:02

Uh have you told us what's inside of it? I haven't yet. Just try it first and then we'll talk about that.

SPEAKER_05 29:08

I'm guessing it has vodka in it. Assuredly.

SPEAKER_02 29:12

I love this. That's nice. That's real nice. I forgot all I forgot everything that happened today.

SPEAKER_04 29:20

It's a summer's summer's day. Oh so many vodka. So many bubbles.

unknown 29:26

Good.

SPEAKER_02 29:27

What do you think is in it? The most bitter little drink in the orange?

SPEAKER_04 29:35

No. No, no orange. No, no, no. Okay, so I'll I'll break down what the the Scottish samurai is. So the Scottish samurai, which this is a riff of, is gin, strawberry, and this is the menu that I saw. Like just the little snippet, the name and the ingredients. Gin, strawberry, sake, lemon, and jasmine soda. Okay. So I started working on that separate from this. So clarified some strawberry juice. Uh acid adjusted it. So it's its own beautiful component. I've got like 30 ounces of it still. Clarified the lemon juice. Beautiful. Just oh, perfect. And then I did um jasmine, jasmine tea, and I carbonated the whole drink. Oh, okay. So this KGB is obviously vodka. Um that same strawberry, um, strawberry, clarified strawberry water, essentially, is what it is. Clarified lemon juice, sake. Uh, and I did chamomile tea instead because chamomile is this the country flower of Russia.

SPEAKER_01 30:49

Nice!

SPEAKER_04 30:50

So that's thus the KGB. That's what it means? Yeah. That's what KGB stands for.

SPEAKER_01 31:01

Yeah.

SPEAKER_04 31:02

Um a little bit of simple because carbonating, you know, makes things a little bit more bitter. But I love it. I'm very, very happy with it.

SPEAKER_02 31:14

There's a very nice um ice spear chilling in here. Crystal clear. It is high quality, Jimmy.

SPEAKER_04 31:24

That that's so I did it in the the whipper, the EC whipper. Um I let it chill for about an hour, charged it with one uh cartridge, shook it, uh, charged it with the second, shook it for like two minutes, put it in the fridge, and it's been in there uh a number of hours, and it's just it's continuously epervescent. It's just tight tight bubbles. Yeah.

SPEAKER_02 31:50

I need like uh five of these.

SPEAKER_04 31:54

Yeah, that is the danger. It is it is quite potent for it for it being only two ounces of vodka per um. So sake is uh three-quarters of an ounce. Then one ounce of the strawberry, three quarters of an ounce, that clarified lemon juice, and then that. So very, very inspired from that spot in Reno. It it's a fantastic cocktail spot, which you shout out, Reno. You wouldn't even think about it, but Reno's got a really cool scene, really good Mexican food, too, which is surprising. So that's my uh that's my cocktail. Very, very nice. Tara had it uh the other day and she uh she loved it.

SPEAKER_03 32:35

Sure did.

SPEAKER_04 32:36

It's just it like the flavors of it, you don't even you wouldn't really it's hard to pinpoint what it is.

SPEAKER_02 32:44

When I saw it getting prepped, I was like, oh, it's not a vodka soda?

SPEAKER_04 32:50

Yeah.

SPEAKER_02 32:50

From Super Bruno?

SPEAKER_04 32:52

No.

SPEAKER_02 32:53

What's that?

SPEAKER_04 32:54

I wanted like a little Hobby's cruising social media again. No? No.

SPEAKER_03 33:03

He has a soundboard over here.

SPEAKER_04 33:07

Right here? Oh, I gotta turn that up actually.

SPEAKER_03 33:12

He doesn't even remember how to use it.

SPEAKER_04 33:13

I don't. No? It's somewhere there. Oh, because it's muted, that's why. I'll just turn it up. It's somewhere and then that's the one. And I think it goes until you stop it, so I'm just gonna take a ballot, though.

SPEAKER_02 33:35

Give it a second. Oh yeah. No.

SPEAKER_04 33:38

Uh so that's my my cocktail for the weird. Yeah.

SPEAKER_02 33:42

So, so nice.

SPEAKER_04 33:43

And the tea, the tea, right? Yeah. That's so it's uh two and three quarter ounces per cocktail of chamomile tea. And so I just steeped two bags in 15 ounces of water overnight. Cold steep? No, hot. And then I put it in the fridge. So and then oh, I guess I also added um chamomile uh bitters. Oh, yeah. Tastes a little more chamomile than the other day, huh? Terra's uh floral. She's in the zone.

SPEAKER_02 34:14

It's nice and floral and um the strawberries.

SPEAKER_05 34:18

But not like uh perfumey, not taking over, which sometimes the tea can be a little perfumey. Yeah. I'm quite proud of it.

SPEAKER_02 34:27

The color's pretty, it's like a salmon roux.

SPEAKER_04 34:30

I wish I could have come up with the main components on my own, but figuring it out, I feel I feel good about it. The Scottish samurai that I made was like very, very close to what they made.

SPEAKER_05 34:41

Is the clarified lemon lemon juice? Lime juice? Uh lemon juice. Something that you're gonna be using more often or?

SPEAKER_04 34:48

Uh yeah. Yeah. Clear uh yeah, clear whatever. I'll probably clarify lime juice at some point and do a clear uh last word.

SPEAKER_03 34:57

Ooh.

SPEAKER_04 34:58

Well, transparent last word, I guess. What's up, babe?

SPEAKER_03 35:02

You just I feel very sleepy.

SPEAKER_04 35:05

Maybe you should give that.

SPEAKER_03 35:07

No. I feel like the chamomile and the strawberry is a pairing that I wouldn't normally think to put together. But I definitely think it works so well.

SPEAKER_04 35:19

I think the sake is more what's in there because it's a floral sake too. Yeah. That was really good. That was my first time incorporating sake with what's the what kind of sake is it?

SPEAKER_03 35:30

Yeah.

SPEAKER_04 35:30

It's that one that's over there.

SPEAKER_03 35:32

But what's the the flavor of it?

SPEAKER_05 35:34

It's a blue bottle. Oh, you don't read Japanese? Floral. Yeah.

SPEAKER_03 35:37

Because to me, I'm tasting chamomile.

SPEAKER_05 35:39

Yeah, me too.

SPEAKER_04 35:43

Let me taste it again.

SPEAKER_03 35:44

But I I drink chamomile tea.

SPEAKER_04 35:46

If you had the sake by itself, you'd be like, oh, okay, that's that's very present.

SPEAKER_03 35:50

Well, here's my my uh taster cup. Give me some.

unknown 35:55

Oh man.

SPEAKER_04 35:56

Every time I take a drink, I'm just like, oh yeah.

SPEAKER_05 36:00

And it's like everything is so well incorporated, everything's so so tight.

SPEAKER_04 36:05

I love how fizzy it is. Yeah. That's what I wanted out of the vodka soda was that much carbonation. And it's uh it's just chilling in there in my fridge. I mean, I assume we're not gonna want those spears to go to waste.

SPEAKER_05 36:18

So sorry, what kind of cocktail is in the fridge?

SPEAKER_04 36:21

Uh it's uh Ledge Doda. Oh, okay. Yeah, we have possibly have it. We haven't really talked about it at all uh on this cast, so no, definitely not. No, all right. Well, shall we uh enjoy it offline?

SPEAKER_02 36:37

Oh yeah.

SPEAKER_04 36:38

Okay, next up will be terching. Pull yourself out of it. Yeah.

SPEAKER_03 36:43

I believe in you. I have to follow up with your guys' drinks. That's what's scary. Oh boy.

SPEAKER_05 36:49

I love that vodka's turning into like such a good episode. Yeah. I mean the cocktails have been really good.

SPEAKER_04 36:55

Yeah. When you put your mind to it, man, we got we got a wealth of knowledge in there.

SPEAKER_05 37:00

Instead of relying on the spirit, we're just like we're having to like be more creative or have it now.

SPEAKER_04 37:04

And that's the thing about it. Like, nobody expected to be a vodka forward drink. Because it's just not gonna happen. There's no there's no taste to it, there's no flavor to it. So you have to use it as your your uh palate, I guess. It's just the thing that's gonna boost it. It's gonna give it the booze. Boo's booze. But all the flavors gotta come from somewhere else. Okay, be back in a minute.

SPEAKER_02 37:29

Don't shoo dire.

SPEAKER_04 37:31

All right, Tara's uh Tara's coming in. She's about to present.

SPEAKER_02 37:35

Okay, we don't know what it is we haven't seen, and our eyes are closed.

SPEAKER_04 37:38

Eyes are closed. Real time right now.

SPEAKER_02 37:41

I'm feeling real goofy after all those drinks.

SPEAKER_04 37:44

Come on, babe.

SPEAKER_02 37:48

I hear it being set down. I heard the clank of Ooh, even the sound was like, what is that?

SPEAKER_04 37:56

I mean, Danielle's not looking, babe. Is she okay to look or what?

SPEAKER_02 37:59

Yeah. Alright, unveiling.

SPEAKER_03 38:01

Yeah, she could have she could have looked while I was. Yes!

SPEAKER_01 38:07

Yes, yes, yes, yes, yes.

SPEAKER_02 38:12

Alright. I'm excited. There are three different martinis and they're frosty.

SPEAKER_04 38:22

I believe you would call this a martini flight.

SPEAKER_02 38:25

And oh, they're accompanied with blue cheese and um some stuffed olives. Sorry, I didn't mean to suddenly have a southern extra. I just got excited.

SPEAKER_05 38:38

I haven't had a martini in at least a week.

SPEAKER_02 38:40

Yeah, we forgot to talk to the mic. He forgot all about microphones. Whoa, in at least a week.

SPEAKER_04 38:48

So this was my my whole inspiration was pull a closer, talk into the microphone, lift it up, bring it to you.

SPEAKER_03 38:57

Can you hear me? Yes. Oh, wait, hold on. I gotta do it this way.

SPEAKER_04 39:01

Verizon guy.

SPEAKER_03 39:02

Okay.

SPEAKER_04 39:03

Sorry. This is an audio podcast. You need to hear.

SPEAKER_03 39:06

That's true. So I really wanted to try and be You should let them drink these, by the way. Hold on. But just listen to it.

SPEAKER_04 39:12

Temperature is the thing. True.

SPEAKER_03 39:14

True, true. But I need to explain.

SPEAKER_05 39:15

This one is very suspect looking.

SPEAKER_03 39:17

Yes. So let me explain real quick. One of them is a little milky. Then you can drink it. Okay. So I wanted to do a blue cheese martini three different ways.

SPEAKER_01 39:31

Oh.

SPEAKER_03 39:32

So the first one that you guys had that's the cloudy looking one.

SPEAKER_04 39:35

The milky one.

SPEAKER_03 39:36

Milky one. The white one. That one actually has blue cheese crumbles shaken in the drink. Then strained. And that's what you get. The second one is blue cheese infused vodka. Ooh. That sat at room temperature.

SPEAKER_04 39:57

A couple hours.

SPEAKER_03 39:58

Like six hours. I think it ended up being longer. Like eight hours. And then straining it, refrigerate, blah. The third one is the same room temperature infusion, but then I froze it to do the uh it's basically freeze clarifying. Yeah, freeze clarifying. So it's which one should we start with? I would say the first one, the milky one. Okay. And then the little uh bowls in front of you, which are the edible garnishes, are blue cheese stuffed olives.

SPEAKER_04 40:36

She put them on little charcuterie boards.

unknown 40:41

Yeah.

SPEAKER_03 40:41

And the blue cheese that's in the other bowl is the actual blue cheese that I used for the drink. Okay. So you can kind of see the difference. And then inside each glass is a Spanish um jumbo green olive stuffed with that same blue cheese. But the ones that are in the jar are the are the ones that are uh oil marinated. They're glistening.

SPEAKER_04 41:07

Yeah, they real shiny.

SPEAKER_03 41:09

So it's gonna be very salty.

SPEAKER_02 41:10

Well, I love the presentation. Oh, yes, I love it. We were served a paddle with the three martinis and then the little blue cheese and the olive and a little cocktail napkin. Beautiful. Okay, this first one, the cloudy one. Oh, okay. It's um it's how do I say like um the flavor is mild. It's not punching you in the face at all. Um, it's real nice.

SPEAKER_05 41:39

It has that savouriness to it, and it's clean.

SPEAKER_02 41:42

The vodka. Clean.

SPEAKER_05 41:43

Ever so slightly saltine.

SPEAKER_04 41:46

We didn't add any olive juice into it though, so it's just it's a clean martini, not dirty. Maybe it's just my my eyes. No, it's it's very it's very cloudy. Opaque.

SPEAKER_02 41:59

Oh, yeah.

SPEAKER_04 42:01

The little baby martini glasses, too.

SPEAKER_02 42:03

It has like a nuttiness little bit. Um I'm loving it though.

SPEAKER_04 42:10

Yeah, it's a bit milky. Yeah.

SPEAKER_03 42:13

I kind of like the fact that it's so unexpected milky. Like I wouldn't think that it would change it that that much.

SPEAKER_02 42:22

Slightly salty, but not much.

SPEAKER_04 42:23

Yeah, that blue cheese got pulverized with my shake. But I mean, they're all shaken, so yeah. Okay, now that we're getting closer to the bottom, there's a little tang.

SPEAKER_02 42:33

Woohoo.

SPEAKER_05 42:34

Way more tang.

SPEAKER_03 42:35

Yeah.

SPEAKER_05 42:36

Really?

SPEAKER_03 42:37

From the olive or from the blue cheese? The cheese. Yo.

SPEAKER_02 42:42

Ooh, the little olive.

SPEAKER_05 42:43

It's still very like clean tasting though.

SPEAKER_02 42:46

And it's the olive is sitting down there. Woohoo.

SPEAKER_04 42:50

Just begging to be eaten.

SPEAKER_02 42:52

You know those pictures of people when they go to Iceland and and they go to that lagoon?

SPEAKER_04 42:55

Yeah.

SPEAKER_02 42:56

It looks like this olive is in the lagoon. It's bathing in a small bath.

SPEAKER_03 43:01

But cheese.

SPEAKER_04 43:03

So why uh why a martini bam?

unknown 43:06

Oh, yeah.

SPEAKER_03 43:07

Uh I love them.

SPEAKER_04 43:10

Oh. Okay.

SPEAKER_02 43:12

I thought that it would even be possible for all four of us to show up with a martini. You know, I don't do martinis. That's true. You don't. Oh, if you look at the money, I really wanted to do area.

SPEAKER_03 43:22

I really wanted to do a flight. That was kind of my original thought all along. But I was kind of worried that Daniela was gonna do a flight because you had mentioned something about it. And so originally I was thinking, oh, it'd be fun to do like three different martinis with vodka, you know, just different flavors. Um, but I really wanted to try the different methods here to see as you taste it, you know, you're doing the tasting, you can see the different nuances between each each one. That was the whole thing I was going for.

SPEAKER_05 43:55

Are we having a three martinis?

SPEAKER_02 43:56

The yes, the the blue cheese cubes are. Beautiful.

SPEAKER_03 44:03

It's very good.

SPEAKER_02 44:04

Snacking on them.

SPEAKER_03 44:05

Some blue cheese I'm I don't I don't care for. But this one's really nice and creamy. Mm-hmm.

SPEAKER_05 44:12

Yeah.

SPEAKER_03 44:13

Ooh, savory. These are hand stuffed olives by me.

SPEAKER_04 44:20

So you gouged them. Stuffed with love.

SPEAKER_05 44:22

Gouged them and stuffed them. Alright, well that first one was really good. It took me for a loop. Never had anything like that.

SPEAKER_03 44:32

I didn't think you would like it.

SPEAKER_05 44:33

Why?

SPEAKER_03 44:34

I I don't know. I just wasn't.

SPEAKER_04 44:37

Pretty pretentious about your uh your mart martinis.

SPEAKER_05 44:41

I'm open I'm opening my my my Your horizons are being broadened.

SPEAKER_04 44:47

I knew my I used to be very, very particularly second one, I think.

SPEAKER_03 44:54

Oh so nice.

SPEAKER_04 44:55

They look more similar now than they do in the jars.

SPEAKER_03 44:58

Mm-hmm. That one's the next one though. I love how frosty they are. So shall we move on to the second one?

SPEAKER_05 45:05

Let's do it.

SPEAKER_03 45:05

Let's go. Okay.

SPEAKER_05 45:12

Remind remind me. What's this?

SPEAKER_03 45:15

Isn't that interesting going from the first one to the second?

SPEAKER_02 45:18

It's more fruity. You know what, too? Um it's uh the olive that's been sitting there, it just gives a touch of a dirty martini. But it's like lightly dirty.

SPEAKER_04 45:29

Just sweating the salt on itself.

SPEAKER_02 45:32

Oh, that's nice. That's real nice. I love this one.

SPEAKER_04 45:36

I I had full intentions of not trying these at all. Because obviously I'm not a martini guy, but yeah. The first one was interesting.

SPEAKER_02 45:47

Yeah, that's very nice. Nothing wrong with that.

SPEAKER_04 45:50

Yeah, there's the blue cheese.

SPEAKER_02 45:52

Yeah, nothing wrong with that.

SPEAKER_05 45:54

Wow.

SPEAKER_02 45:55

See, there's the blue cheese that's stuffed into the olive. Really? Yeah. The the blue cheese inside of the olive has like kind of traveled throughout. Yeah.

SPEAKER_04 46:06

But um cheese, yeah. Um funky.

SPEAKER_03 46:10

You can you explain this one again? So this is the one that I infused the vodka with the blue cheese just at room temperature for like six to eight hours.

SPEAKER_04 46:20

And then strained it.

SPEAKER_03 46:22

And strained it for it.

SPEAKER_04 46:24

And it's been sitting in our uh for like three weeks. Sitting in our fridge for quite a while, yeah.

SPEAKER_02 46:29

Yeah.

SPEAKER_05 46:29

She thinks I really like that.

SPEAKER_02 46:32

Good. She's got uh um a little viscosity to her. Very nice. Any vermouth in here?

SPEAKER_04 46:40

Yeah. So it's a five to one ratio. Oh, two and a half to half. We can we can do whatever we want with these or yeah. No, you gotta put them back in the jar. Uh they're not for eating.

SPEAKER_03 46:53

Oh, and there's a present at the bottom of the bowl.

SPEAKER_02 46:55

Oh kitty cat.

SPEAKER_04 47:02

On par with us as people.

SPEAKER_02 47:05

The olives, man.

SPEAKER_03 47:08

Those ones are salty. Mm-hmm.

SPEAKER_04 47:14

Oh, the fridge. I was like, what is that?

SPEAKER_03 47:17

Who is that? So the olives that are in the bowl are the ones from Trader Joe's. They're the ones that are like limited edition. I had a hunt for them before they went off the shelf. And the blue cheese that's in, like stuffed in the olive, it's also, I think, mixed with feta.

SPEAKER_02 47:38

I had some feta.

SPEAKER_03 47:39

So it's a little saltier.

SPEAKER_02 47:41

Oh, for oh, oh, oh. Sorry, Javi's trying to share with me. Share these. I knew you would like the blue cheese, Jimmy.

SPEAKER_04 47:54

Yeah. So far, so good with your experiment, though.

SPEAKER_02 47:57

It was a grown-up drink.

SPEAKER_04 47:59

I was I was fearful this was gonna be a disaster because she didn't like build the drinks after infusing it. She just tasted it with the spoon and she's like, okay, it's good. That's fine. That's where I want it.

SPEAKER_03 48:10

Doesn't he know me by now? Like I know, I love that. Yep. I only have to taste it to know how it's gonna turn out. And it I did that.

SPEAKER_04 48:18

Okay, you're perfect. You're cool.

SPEAKER_03 48:20

I feel like I'm right in between you guys. I'm sorry, but it's literally like three ingredients. Like, yeah, if you know your ingredients well.

SPEAKER_00 48:28

Did you finish that one?

SPEAKER_03 48:30

I'm floating.

SPEAKER_02 48:32

My teeth are floating.

SPEAKER_03 48:35

Oh man. Yeah. Well, there's a little in there, you're not?

SPEAKER_05 48:38

No, it's okay. There should have been a daytime episode.

SPEAKER_03 48:40

Sure.

SPEAKER_04 48:41

Yeah. Yeah, a lot of a morning episode for sure. A morning to lunch. Dang, we're gonna have to do uh some Sunday where we don't have to.

SPEAKER_03 48:49

Those uh hand stuffed ones are better, I think. Yeah. The saltiness is.

SPEAKER_04 48:54

Let's call up on Sunday.

SPEAKER_03 48:55

I feel like the ones in the in the bowl are it's more salty, right? Yeah, they are.

SPEAKER_04 49:01

So next will be the the third and last f freeze-infused okay.

SPEAKER_03 49:08

I would like to strained. Clarified, right?

SPEAKER_04 49:12

Frozen. Well, it's not really clarified, it's just thawed or strained after, so it takes out the line. Yeah, cold filtered.

SPEAKER_03 49:18

Okay, okay, okay. In the jar, it's so interesting. The second one that we just finished is more of a like olive y color.

SPEAKER_04 49:27

Oh.

SPEAKER_03 49:28

And then the other one is clear.

SPEAKER_04 49:30

That one looks the most traditional, just crisp and clear.

SPEAKER_02 49:34

Ooh. Everyone is better and better.

SPEAKER_01 49:38

Really? Oh. Give me that.

SPEAKER_02 49:40

Yeah, you'll like this one, Jimmy. Yeah, this one's a little fruitier.

SPEAKER_03 49:46

And the blue cheese like mellow, it's like more mellow. Wow.

SPEAKER_02 49:54

There's a huge difference.

SPEAKER_05 49:55

Wow.

SPEAKER_02 49:56

You like that? I love seeing Jimmy drink a martini.

SPEAKER_03 49:59

I know this is fun.

SPEAKER_05 50:00

I know. I never thought I'd see the day.

SPEAKER_03 50:01

I didn't think I yeah, I didn't think he was gonna go for it. He told me over and over again, he's I'm not gonna eat any of it.

SPEAKER_04 50:08

Well, you gave it to me, like just straight out of the spoon. I was like, But the vermouth really uh really gets in there. The vermouth. Vamoof. I love the glasses.

SPEAKER_02 50:23

And I appreciate the vodka in here.

SPEAKER_03 50:24

Oh yeah, so when I first wanted to do the flight, I was telling Jimmy, like, I really want to like, you know, have have the sorry. I really want to do a flight. And so we were talking about it.

SPEAKER_05 50:39

You start crying. I thought you were gonna start crying. She didn't get emotionally.

SPEAKER_03 50:47

And and that's probably you know why I went there, because when I think of vodka, I think of during COVID. That was the drink of choice for me, was a dirty martini. I loved it. I had a whole bottle all by myself because Jimmy doesn't drink vodka like ever. Well, now he will. He drank almost my whole new body.

SPEAKER_04 51:06

And that was still traveling and working, so you're home. And this is a week by 1.75 liter bottle. Yeah, she's the big one. Yeah, it's not up there anymore.

SPEAKER_03 51:14

The big uh the French uh remember we tasted it. Um I love it. I think it's such a good vodka. And I had probably every single night I had a dirty martini.

SPEAKER_01 51:26

Really?

SPEAKER_03 51:26

And it was amazing. And it was what brought me joy during kind of a joyless time. You know, we were all stuck in at home.

SPEAKER_05 51:35

Were some of the martinis better than others, or did you have it down like every martini?

SPEAKER_03 51:39

I had it down. I did the same. You know what you like. Yeah. I like shaking. I know some people like stirred. I like shaking because I like that little bit of dilution to like kind of balance everything out for me. Um, but really, you know me and the brininess of olives. Oh, yeah. I'm all about that. So it was like a it's brine time. Yeah. Brine time. Yeah. So that's that's why when I think of vodka, I think of just that kind of martini. So I wanted to do a little spin on it with the blue cheese.

SPEAKER_05 52:09

Right. So I thought the second one was my favorite, and then having the third one, I'm like, oh, it's so good.

SPEAKER_03 52:15

Yeah. But it's very interesting to see the three. Yeah, it just got cleaner and cleaner as you as you go, but all of them have different notes. It's and it's really interesting to see it back to back. Yep.

SPEAKER_04 52:28

You didn't finish with the the glass story. Story of the glass.

SPEAKER_03 52:32

Oh, I'm sorry. So when I was telling Jimmy about it, I I really wanted this whole idea of like presenting it in a on a tray and stuff. And my husband's so kind, and he found these mini martini glasses. He said he had it in the cart in Amazon forever, but I didn't see them. I think I think that they sold out, and so it wasn't there. And when I went to go look, and lo and behold, I came home the other day and he had ordered it. I didn't know he had them out of the box, washed, drying on the counter. And as soon as I saw him, I'm like, oh my gosh, they're perfect.

SPEAKER_04 53:11

Yeah. Well, she was like, I want to do a flight. I'm like, oh, okay, we can't do our 10-ounce martini glasses.

SPEAKER_03 53:19

And like we could. But yeah, these are adorable. Four-ounce, four-ounce glasses. Yeah.

SPEAKER_04 53:26

Yeah, we can't do that one.

SPEAKER_05 53:27

So a little four ounces are money. No, you can finish it. No, this is this is a just a perfect martini.

SPEAKER_01 53:34

Yeah. Yeah.

SPEAKER_03 53:38

A little.

SPEAKER_04 53:39

Well, good job, man. Success.

SPEAKER_03 53:41

Well, I'm very happy you guys liked it because I was really nervous. This is like how it was going to turn out.

SPEAKER_04 53:46

It's a good finish for our regularly scheduled cocktails.

SPEAKER_02 53:49

It's starting to taste like I just treasure our friendship.

SPEAKER_05 53:56

Well, should we um well this is season of finale, right? No, we have one more.

SPEAKER_02 54:00

No, we have one. Yeah, we we haven't done tequila.

unknown 54:03

Yeah.

SPEAKER_05 54:04

We haven't done tequila?

SPEAKER_04 54:05

No. We did Mescal? No.

SPEAKER_02 54:06

No.

SPEAKER_04 54:07

Mescal is gonna be a secondary uh That's a whole other thing. We gotta get Tara. Season two, episode one. Yeah. But we still needed to do Tails for this week, which I don't really have one. I think we may want to just talk about last night. But should we cue up another cocktail, maybe one that we enjoy brought us all together on the regular, and that's uh on tap already?

SPEAKER_02 54:31

I would like hobby's. Yeah, I think that'd be appropriate.

SPEAKER_04 54:33

Yeah, and then we can we can do that.

SPEAKER_03 54:35

Yeah, three three of those and then one of hobbies.

unknown 54:37

Yeah.

SPEAKER_03 54:37

Hold on, are we doing the vodka the vodka soda?

SPEAKER_04 54:40

I think it's about time to officially have it on air.

SPEAKER_02 54:42

It would be appropriate. We don't want to waste the ice spheres. Bring out the gas.

SPEAKER_04 54:46

Bring it out. Bring it out. Okay, so we'll be right back. Okay, so we're back. Uh we got the vodka soda. We haven't like officially had it, so someone's got to talk about it.

SPEAKER_00 55:00

Hold on.

SPEAKER_04 55:01

In addition, I guess.

SPEAKER_02 55:02

We've we've already mentioned it a myriad of times, but yeah, because we've talked about it, but we haven't tasted it on air. Is that it?

SPEAKER_05 55:11

I I believe so, yeah.

SPEAKER_02 55:12

Oh man. Guava's so good.

SPEAKER_05 55:14

Yeah. So we first had this cocktail as a group.

SPEAKER_03 55:19

Right, right.

SPEAKER_05 55:21

November of 2025.

SPEAKER_03 55:23

Mm-hmm.

unknown 55:24

Oh god.

SPEAKER_03 55:25

New York City?

SPEAKER_05 55:26

On a trip to New York City. Yes, this is a lower east side establishment. Gym.

SPEAKER_02 55:32

Beloved.

SPEAKER_05 55:33

Super bueno. Yeah. Which means super good. Super good.

SPEAKER_02 55:39

Can I can I go on a tangent real quick?

SPEAKER_05 55:41

Sure.

SPEAKER_02 55:42

Uh, let's see, let's see.

SPEAKER_05 55:44

Um record.

SPEAKER_02 55:46

We, yeah. It's nothing crazy. You think I'm gonna say something crazy? Maybe.

SPEAKER_04 55:53

She doubted herself.

SPEAKER_02 55:54

She's like, well, maybe. No. Um we were just recently at Super Bueno with some other friends on a different trip recently. Not a sponsor. But we also happened upon Bar Snack. And it was a great time. We had, oh man, just I there's nothing pretentious about Bar Snack, but the quality is there. And um, we had a daiquiri pitcher. Amazing. But um our um server, our server, lovely lady, she just had so much personality. She just, you know, you know me. If it's a server and she's a pretty girl, I'm gonna vibe with her. You're in love. And I'm in love. And so we're joking around with her because when she she she had initially came over to greet us, whatever, we were all guessing where her name is. Because it's just a little game we play. And so when she came up, we were like, we're trying to guess what your name is. And um, we were all wrong, whatever. Her name is Alana Shell. And she was just the coolest, and she she was joking around with us, just matching our vibe.

SPEAKER_05 57:00

And she like sat down at our table for a second.

SPEAKER_02 57:02

She did. Well, we invited her, we were like, Come sit down. Um, and so we're watching the top 50 North America, North America's best bars, um live. And Bar Snack wins I it was third place. And um, we see her go up to the stage, and Javi's like, is that Alana, our friend? Uh huh. And I was like, That's not Alana. I'm like, Alana! So anyway, shouts out. Nice. Um TV. And I guess she's also affiliated with Super Bueno. Oh so she just she's killing it.

SPEAKER_04 57:36

The scene. Anyway, so we had uh yeah, we we've explained the cocktail before on it, but let's talk about it now because this is this is the recreation. This is um Flavor Town uh cocktail template, I guess I would say, that I found from a guy. Say more savory goods. He's awesome. Uh, and then I tweaked it a little bit. Uh currently it resides in a mini keg in my fridge. Uh what we're having now is V3. Uh so it is infused 20 ounces of vodka with two pasilla and two guajio uh chilies, dried chilies. Uh this one is without seeds, uh, so it's not as spicy. You can really taste the guava water more, is what Tara's saying. For you guys, I added four drops of fire on it. I don't know if it is it coming through. Do you feel it? Yes. It's not as um I didn't mix it, so it's probably stuck on the bottom.

SPEAKER_02 58:37

I'm not mad at it.

SPEAKER_04 58:38

Just pop that ice up and down, see if it mixes a little bit more. And uh, it's still frozen to the dust now. It's still, I mean, it's still very balanced.

SPEAKER_02 58:47

She's a butte.

SPEAKER_04 58:48

Yeah. And it's just uh a carbonated, wonderfully carbonated cocktail that's just uh delightful.

SPEAKER_03 58:54

And I bodkay soda.

SPEAKER_04 58:56

Bad case soda, and I really do love having it in the fridge at all times right now.

SPEAKER_03 59:00

I think this is our second bag.

SPEAKER_04 59:02

Like that's that's luxury. Yeah, a little spoiled these days.

SPEAKER_03 59:06

Is it the second or the third bag of the um chilies?

SPEAKER_04 59:10

Uh I used up one that you had in there from from previous times, so uh, we're on our first full bag of chilies.

SPEAKER_03 59:18

Because every time you've made it, obviously the spice level is different. Um I definitely like it less spicy, as everyone should know by now. Um, but it's because I want to taste the guava. I feel like the last batch he did was too spicy where it just took over the guava plates. Mm-hmm. So this one is really good because you can really taste the guava.

SPEAKER_04 59:41

Yeah. I was saying last batch initial drinks of it. First first two drinks are are hitcha in the face spicy, and then as you get a little dilution, it just settled into perfect. Uh I for myself, I would continue to add some fire tincture to uh to it. But it's just delightful.

SPEAKER_02 1:00:00

I love it so much.

SPEAKER_04 1:00:01

Yeah. So that was so good. That was a while ago. But let's talk about last night.

SPEAKER_03 1:00:06

Hold on, before we go there, okay. I want to add something to the super bueno experience. Yes. So when we went together, we had the vodki soda, which we've talked about it. Um, but then when you guys went this last time, you called me. I called them live. Live in action as she's drinking it. Because by then, Jimmy had already created this one and tweaked it and did his thing.

SPEAKER_05 1:00:34

And a year of time has passed by.

SPEAKER_03 1:00:37

Yeah. And so she calls and is like, for real, I'm not even kidding. As I'm drinking it, I prefer Jimmy's. Yep. Which is crazy because that drink is what inspired you know, wanting to put in the work. We wear socks off. Yeah.

SPEAKER_02 1:00:54

No, Jimmy's is better. Yeah. Respectfully.

SPEAKER_05 1:00:57

But I feel like that is like such a cool thing to remember is like when you go to restaurants and you want to mimic something and you want to recreate it, like it's so fun how different you can come up with, you know, the same same notes, going for the same thing, but I don't think they could get away with making this and like serving it, just calling it vodka soda.

SPEAKER_03 1:01:20

Like it's true, because theirs is a lot more toned down, it's more subtle, yeah.

SPEAKER_02 1:01:24

Yeah. But if you presented me with theirs and Jimmy's, I want Jimmy's.

SPEAKER_05 1:01:28

Yeah. Yeah. This is a better cocktail.

SPEAKER_04 1:01:32

Yeah. I appreciate that. Sorry, Jimmy. We'll have to see next time we're going to.

SPEAKER_03 1:01:39

That was my memory. Like, I felt like I I liked it. I thought it was really interesting, but the guava is super uh I think there's in this one.

SPEAKER_05 1:01:49

You just turn it down 30%. And that's kind of where there's it's yeah.

SPEAKER_02 1:01:54

Interesting. I'm not mad at more flavor.

SPEAKER_04 1:01:58

I I'm just happy that I found a recipe to work with and then fine-tune it to what I was comfortable with or what I what I liked.

unknown 1:02:04

Yeah.

SPEAKER_04 1:02:05

And it just so happens it aligns with what you guys like, so that's cool.

SPEAKER_05 1:02:08

And if you could and if you can make it where it's you're adding the spice a little bit later. Or you can make, you know, make one for Tara, make one for us. Yeah. I think that's a lot better. Yeah. Even though I I did really like the one with seeds.

SPEAKER_04 1:02:21

I I I would prefer it hotter as well, but I think the point is is you can you can increase the heat yourself. Uh tailor it to your taste. Yeah. I mean, like probably even a little bit of ancho res or something wouldn't wouldn't manipulate that flavor too much, but would give you a ton of spice.

SPEAKER_03 1:02:38

But I think that goes to show how smart super bueno is. Sorry. Tongue-tied. Like being able to present a cocktail that is milder, everyone's gonna love it. Yeah, for sure. If you drink it, every single person's gonna love it.

SPEAKER_01 1:02:55

For sure.

SPEAKER_03 1:02:56

People aren't gonna like this if you don't like spice or you can't handle spice, your stomach doesn't handle it, whatever. Or it's just not what you expected. Yeah. Yeah. So it's it goes to show that when you're in the restaurant business or the cocktail business serving hundreds and hundreds of people. Yeah. Like you can tailor it to your needs to satisfy your customers. And so when you're home and you're recreating things, that's what's so fun about it is that you can tailor it to you can turn it up to 11. What you want. Yeah. Take it to the next level. But same, same vibe, right? It's like we're reliving the experience of that aha moment of how simple and amazing this drink can be, just amped it up.

SPEAKER_04 1:03:39

I will say that never gets old. The whole process of uh getting the guava water was uh the exact same process I did with the strawberries. So if I didn't figure out if I didn't find more savory goods to teach me how to do that, that other you know KGB wouldn't wouldn't be around. So it's it's a really cool thing. I'm I plan on doing that on a lot of fruit, clarifying it in that way. And it's it's fairly simple, just really time consuming. I know. Um labor of love. The I mean it's not it's not time consuming in what you do to prepare it, you just have to wait a long time for it. Like the average time of clarifying the the guava juice or the strawberry puree was from start to finish, like 12 hours probably of mixing and straining.

SPEAKER_05 1:04:27

They say if you stare, it takes longer.

SPEAKER_04 1:04:30

Yeah, and I do. I just sit right in front of it.

SPEAKER_03 1:04:32

Watch it. The atoms they stop turning.

SPEAKER_04 1:04:34

Yeah, like drip. That's a very short interview. Yeah. But our our adventure last night was um we we visited an establishment that we have now gone to three times together. Yes, Tara and I three times total. You guys like 50. Um you have the the servers knowing your name, you're basically regulars, apparently. Hey, shout out Rob. Shouts out Rob! You have to tell them next time. Like, hey, we mentioned you on a podcast. So we went to uh world famous Donna's Italian restaurant in Echo Park on Sunset Boulevard.

SPEAKER_02 1:05:12

Sunset Boulevard They're just so consistent, yeah.

SPEAKER_05 1:05:17

And you just you're just and it really does feel like a neighborhood spot.

SPEAKER_02 1:05:20

Like you're just gonna get exactly what you want. A chicken parm, just the way you like it.

SPEAKER_03 1:05:27

Feel picata, tiramisu, just the way you like it. I feel like that that restaurant gives me New York vibes. Yeah. Yeah. From the places we went in New York.

SPEAKER_02 1:05:39

It's um like uh it's it's a smaller spot, a little bit not crowded, but you it you you get a little cozy. Um classic and I see I see what you mean. Yeah.

SPEAKER_04 1:05:52

Yeah. It's the subway tiles on the floor. That's what gets you. Personality, but good vibes.

SPEAKER_05 1:05:58

Yeah, something about the subway tiles. It just makes me feel like I'm in New York.

SPEAKER_04 1:06:01

It is. It's true. So we were there for a bit, uh, had had a really nice dinner. Then we uh, as Javi would say, we skibbetied um I love it to a place that I've been really wanting to go to for a long time. Um you guys have been there before. It was my Entera's first time. It was Death Co.

SPEAKER_02 1:06:18

Death and Co.

SPEAKER_04 1:06:19

So tying in New York to on a Monday. Uh yeah, Death and Co on a Monday at like 7 p.m.

SPEAKER_02 1:06:26

Yep, perfect.

SPEAKER_04 1:06:27

Very nice. Uh I liked it a lot. And Death Co was founded in New York and then they expanded out here to LA. Uh but some really, really delightful cocktails. Um, I think the first one I had actually had um all of our cocktails were so good. Yeah.

SPEAKER_03 1:06:44

Yep. There wasn't one that I disliked.

SPEAKER_02 1:06:46

No. I um I I got started with um it was basically like a refined daiquiri. And I had asked the server, hey man. I I because I kind of thought I knew what I wanted and I had two options that I was gonna go. It was of two that I was gonna go with, but then I kind of dropped that idea and I was like, hey, are there any gems in this menu? Like, tell me what I don't know because you would know. I don't know if he just looked at me and was like, oh, this girl is gonna be happy with the daiquiri, or if he legitimately was like, no, this is a really good drink. But I ended up with just like a really good daiquiri, which I'm not mad at. Yeah, but I was like, oh, that's not what I meant. But it was good. And so then I was like, okay, I'm done asking for his opinion, I'll just get like whatever sounds good to me. That's the thing.

SPEAKER_04 1:07:44

You gotta just when you ask what's your favorite, right? Tara does every single time. You just gotta hope that you align with what their favorite is, which is not always the case.

SPEAKER_02 1:07:54

Um it was really good though.

SPEAKER_04 1:07:57

Um Do you remember what it was called?

SPEAKER_03 1:07:59

Uh it was the Fusugigari. Fushigiri?

SPEAKER_02 1:08:06

Fushigiri? Fushigiri? Yes.

SPEAKER_04 1:08:10

That was in the um light and playful, where was uh yeah, the beginning of the cocktail menu.

SPEAKER_02 1:08:17

Um too lazy to look at it, but uh yeah. It was very balanced, very nice, very limey.

SPEAKER_04 1:08:24

Yeah, it was it was very limey. Uh I started out with uh astrokinesis.

SPEAKER_02 1:08:29

That's a mouthful.

SPEAKER_04 1:08:31

Yeah, so it was in the elegant and timeless section of the menu. Uh it was uh Blanc Vermouth, uh Reinhall Guava Ode V, uh Sailor's Ginchin, and Fever Tree Tonic. So it was just clear and tonic-y.

SPEAKER_01 1:08:48

But it was very flavorful, yeah.

SPEAKER_04 1:08:50

Really, really tonic forward, kind of, kind of bittery and and quininy-I've been coughing non-stop for about three weeks now.

SPEAKER_03 1:08:58

And my first drink, I went for a warm beverage, oh yeah, which was very surprising. Apple brandy had oolong, cider, and then a cream cheese foam. It was so good.

SPEAKER_04 1:09:13

It was warm, it was very good, it was comforting. Yeah, I'm always very hesitant about warm drinks, usually. Yeah.

SPEAKER_03 1:09:21

Yeah, normally I wouldn't, but I just I felt like I really needed it because I was coughing so much. It was so good.

SPEAKER_04 1:09:26

I feel like most warm drinks are uh like potpourri-esque, very herbal and like uh like um warming spices. Yeah, yeah.

SPEAKER_05 1:09:35

But that drink was great.

SPEAKER_02 1:09:38

So good. Poopy, what did you get?

SPEAKER_05 1:09:40

I had a night letters. Night letters can be found in the boozy and honest section of the menu. It's uh sums you up to a two. The McAllen double cask 12-year-old single malt. Yeah. Saint benevolence clothed type of rum. Four net bronca. There it is. Bronca menta. Yeah. Banana. Banana.

SPEAKER_02 1:10:07

I think the bronca menta is what made me not really like it that much.

SPEAKER_04 1:10:12

And then my second drink was the Echoes of Silence, uh, which is served neat. And it just the the nose on the nose. Mango for days. It was uh Torres 15 year brandy, uh Reinhall Mango, uh Pedro Jimenez sherry, uh Maraschino, and Tagarshi. So nice.

SPEAKER_02 1:10:35

I wanted to dab it on my wrist like a cologne.

SPEAKER_04 1:10:37

Tagashi. Tagaroshi. Yeah, that was that was very good. I mean I can't even think of the last time I had a neat cocktail that was mixed served in a double fashion list. Yeah. And they're they're I think they sell those glasses and they're beautiful, having beautiful etching on them. I think Terra Jean maybe want to get some if she stays awake long enough. Yeah, I think Terra Jean's bowing out. She's she's dipping quite I believe in her.

SPEAKER_03 1:11:07

I have been up since three, so yeah.

SPEAKER_04 1:11:10

So that's essentially our shared tale of the week. Yeah, hang on a second.

SPEAKER_02 1:11:13

Wait, wait, wait. Okay. Hold on. My second cocktail. Oh yeah. Blueberry. Uh it caught me at blueberry because I love blueberry. And it was really nice. Low signal.

SPEAKER_01 1:11:24

Low signal.

SPEAKER_03 1:11:25

Blueberry amoro. Yes. Green tea. Yeah. Uh how do you say that?

SPEAKER_01 1:11:32

Shochu.

SPEAKER_03 1:11:33

Shoshu? Shochu. Crum de cacao. Cacao. Cacao. It's awesome.

SPEAKER_01 1:11:40

Cacao.

SPEAKER_03 1:11:41

It was very, very nice. Uh good closer. Blueberry. Blueberry flavor. Yeah.

SPEAKER_04 1:11:46

And the fries were really good too. Very good fries. Nice thick cut. Tasty aioli.

SPEAKER_03 1:11:52

What was yours with the mango?

SPEAKER_04 1:11:54

Right it went over it. Yeah.

SPEAKER_03 1:11:56

Where was I?

SPEAKER_04 1:11:57

Uh right there. Did I zone out? Passed out. Yeah. You went cross-eyed closer.

SPEAKER_03 1:12:01

Don't focus on not coughing. It's ridiculous.

SPEAKER_04 1:12:05

Okay. That being said, I think we can wrap up vodka. Wrap it up. Wrap up the season. Call it a success. Wrap up the year. We're not there yet.

SPEAKER_03 1:12:14

You forgot how we ended the night. Wait, how did we end the night? Photo booth picture. Oh yeah. It was so cute. Just hanging on my fridge.

SPEAKER_04 1:12:25

Jimmy Hayes. We put it up. I didn't see it. That wasn't cute.

SPEAKER_02 1:12:28

You know, because the photo kind of caught us off guard, but it was cute. We were all confused.

SPEAKER_04 1:12:34

Four people other than confused in a photo booth. Yeah.

SPEAKER_02 1:12:37

And like it wasn't very clear like that it was going. Also, it was really only for like one or maybe two people. So the four of us just kind of cramped in there.

SPEAKER_03 1:12:45

Smash. So like a quarter of our faces showing. But I don't know. That was a pretty good size. Like we just didn't maneuver ourselves appropriately.

SPEAKER_04 1:12:53

Maybe that should be the artwork for the Tales of the Week.

SPEAKER_03 1:12:59

We should plan it, go back, and then actually let us be like, oh.

SPEAKER_04 1:13:06

Well, uh, we did it, y'all. Thanks everyone for listening. Shout out to vodka. Shout out to vodka. Thanks for being here for the past year. I know it's been forever. We're over a year.

SPEAKER_02 1:13:15

One more. Yeah.

SPEAKER_04 1:13:16

Thanks for sticking around. Thanks for listening to all our episodes.

SPEAKER_02 1:13:19

Tequila's next.

SPEAKER_04 1:13:21

One more for the season, and then we can say farewell for a time being.

SPEAKER_02 1:13:25

We're going to go nuts for tequila. Sorry.

SPEAKER_05 1:13:28

Is tequila gonna be a day day episode?

SPEAKER_03 1:13:31

We'll see.

SPEAKER_05 1:13:32

It might have to be.

SPEAKER_03 1:13:33

We'll see.

SPEAKER_05 1:13:34

Yeah.

SPEAKER_03 1:13:34

So we're going hard. Are we doing a frozen margarita? I mean, I think I am.

SPEAKER_04 1:13:40

It's for it.

SPEAKER_02 1:13:41

I'm calling it already. I'm ready for it.

SPEAKER_04 1:13:43

All right. We'll see what it's gonna be. Uh we'll catch you next week. We'll see how Shannar mixes with Ms. Cal. How am I gonna get Furnett together with the Gilly?

SPEAKER_02 1:13:52

Help me, please.

SPEAKER_04 1:13:54

All right, peeps.

SPEAKER_02 1:13:55

All right, bye y'all. Love you guys.

SPEAKER_04 1:13:56

See y'all. 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.