'tails of the week
4 friends creating/drinking cocktails and sharing tales of their crazy lives
'tails of the week
Tequila!
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We take a trip South of the border and explore this Agave spirit.
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. This is episode eight. Let's go.
SPEAKER_01Let's go.
SPEAKER_03This is season finale.
unknownWoo whoop.
SPEAKER_03One whole season done. Um I had to do it. What are we doing? Ocho.
SPEAKER_00Ooh, tequila.
SPEAKER_03That's appropriate. Who wants to introduce um the episode? As far as what we're engaging in.
SPEAKER_01Everyone at the same time. On the count of three. On three. One, two, three.
SPEAKER_03Tequila. Are we doing tequila or is it just oligave spirits? Uh strictly tequila, but you can add other things to it, but it needs to have tequila in it. Uh-oh. So hopefully you can break the rules. Hopefully you understood the assignment.
SPEAKER_01Uh-oh.
SPEAKER_03I wasn't made aware. You weren't aware, okay.
SPEAKER_01He didn't read the email.
SPEAKER_03So uh Tiny Decisions is gonna decide again. Okay.
SPEAKER_00Alright, let's do it.
SPEAKER_03So here we go. Uh first.
SPEAKER_00I want to hear the spin though.
SPEAKER_03Queen D. Yes!
SPEAKER_01Okay, I'm really excited about this one.
SPEAKER_03Let's go! Okay, second up will be Javi.
SPEAKER_01Baby Bun.
SPEAKER_03Javi. Third up will be me and Tara. Is this the exact same order it was last time?
SPEAKER_01You're closing us out, Tara? Really? I think so.
SPEAKER_03Yeah. So Daniela. Javier, myself, and then Tara. I'm excited.
SPEAKER_01Okay, be back in two seconds.
SPEAKER_03Are you gonna you can just bring it out or you want to describe or anything first?
SPEAKER_00Oh, you know what? I oh no, no, no. We want to see it. I think I want to get your reactions.
SPEAKER_03Okay. Yeah, I'm I'm not uh I'm not introducing it.
SPEAKER_01Yeah, it's not a regular drink, it's a cool drink.
SPEAKER_03Oh, it's a cool drink.
SPEAKER_01Okay, okay, okay. Okay, let's go. And then I'll I'll describe it once it's in your hands.
SPEAKER_03Once?
SPEAKER_01Once. Once. Okay. Okay. Bye.
SPEAKER_00Okay, we're ready. I'm close to you. Oh my good deliciousness.
SPEAKER_03That looks like ice cream.
SPEAKER_00That looks like ice cream.
SPEAKER_01It kind of is.
SPEAKER_03That's crazy.
SPEAKER_00Starting with ice cream?
SPEAKER_03This should have been the last. Yeah. Dang it. Dang you wheel.
SPEAKER_00Oh, that looks so good. These glasses are so cute.
SPEAKER_01Wow.
SPEAKER_03Little serving plate, too.
SPEAKER_01So before you get in there, but also don't be shy, we have a strawberry rhubarb uh margarita sorbet. And it's topped with a salty whipped cream. Oh yeah. I would have added uh flaky sea flaky salt on the top, but the cream is pretty salty.
SPEAKER_03My mic's in the way.
SPEAKER_01And it's in a fresh kinto glass. Shotzo Kinto.
SPEAKER_03Salty cream.
SPEAKER_01Whoa! And that is salty. A little spoon. Because you gotta eat it with a little spoon.
SPEAKER_03Yeah, the spoon is nice too.
SPEAKER_01So unexpected. Mm-hmm. And I made it with tequila blanco.
SPEAKER_03Nice. All it tastes is salt from the cream, though.
SPEAKER_01Yeah. And by the way, I made this recently without the rhubarb, and it was good. But with the rhubarb, oh my goodness. It's something else.
SPEAKER_02Tequila.
SPEAKER_01Lime juice, frozen. I uh sliced up strawberry, macerated it with sugar, let it sit there, and I um used that like syrupy goodness for other stuff. Um, and I froze the strawberry, and then I cooked up some rhubarb too and added it to that. So I kind of froze it in cubes, and then you just blend it up. Add lime, add tequila, then you do your salty whipped cream, boom, boom, boom.
SPEAKER_02This is stupid. This is crazy. I'm all quiet.
SPEAKER_01I'm just like and I have to say, um, ever since I went to schmuck, I can't stop talking about it. And so this is a schmuck thing.
SPEAKER_03Schmuck inspired.
SPEAKER_01Yes. They have changed it to a mango cilantro thing, but I think their first addition might have been the strawberry rhubarb. Yum. We started with dessert. Can I you have to like ration your cream?
SPEAKER_02Yeah.
SPEAKER_01I I I think I I think I have more cream.
SPEAKER_03Can I top top off with more strawberry?
SPEAKER_01You can do whatever you want.
SPEAKER_03I might do that. How did you make the cream? Talk that about talk about that.
SPEAKER_01It's actually just heavy whipping cream. And like I just kept spooning in salt until I felt like it was enough. Just blended her up.
SPEAKER_03You were at it for quite some time back there.
SPEAKER_01Yeah, because you know what? I kind of played myself and I poured a lot of cream into the container. So it just took a while to get her done.
SPEAKER_03But you got there.
SPEAKER_01Uh these glasses are also the same glasses they use at schmuck. How? Beautiful. Did you steal some? Um, no, Javi ordered some. And then this little tray is Kinto too. I don't know, like a matte faux wood green little tray.
SPEAKER_03Because they're pretty good about their social media. Pretty good, like letting you know the secret.
SPEAKER_01Javi's currently away from microphone refilling. Yeah.
SPEAKER_03Mm-hmm. Did you try um the tequila aspect of this just like in a less frozen form? Did you enjoy it that way at all?
SPEAKER_01Um, did I? It's the Trader Joe's tequila blanco. Yeah.
SPEAKER_03So No, I mean like the the red, the rhubarb. Did you have it where it was like not?
SPEAKER_01Oh, yeah, yeah, yeah. Yeah. In a in the saucepan, I cooked it up together. It tasted like pie. Which, by the way, I have the Trader Joe's strawberry rhubarb mini pies waiting for us for later. Yummy.
SPEAKER_02So But you didn't add sugar to the strawberries, did you?
SPEAKER_01Yes, they're sweetened because I had macerated them in sugar.
SPEAKER_03Could I put this in the fridge and enjoy it later?
SPEAKER_01Mm-hmm. Mm-hmm. There's also more.
SPEAKER_03The spoon is killer. Very adorable.
SPEAKER_01Mini spoon.
SPEAKER_03Yeah, I'm gonna put that in the fridge.
SPEAKER_01Am I gonna tell my tail now or later?
SPEAKER_03You can do it now.
SPEAKER_01Okay, here's my tail real quick. I have been dying to try the pickle corn dog from You Know Where. Um Did you do it? I okay, last year I had an opportunity and I I messed up and I didn't get it. The cart closed, it's like the blue ribbon cart or something. Whatever. So this year I knew what I had to do. It was amazing. Oh, it was so good. I cut it in half because I was taking the other half to Javi to share with him, and I was like so full with just like half of it. And they serve it with the peanut butter. I didn't eat it with the peanut butter, I just did mustard. Amazing.
SPEAKER_00Was that actually a hot dog or is it just a pickle inside?
SPEAKER_01It's uh just a corn dog, except the the there's a pickle.
SPEAKER_02Well, the pickle is between the breading and the dog.
SPEAKER_01Yeah.
SPEAKER_00Cause I I swear, I think I had it two years ago and there was no hot dog. Oh it was just the pickle. Oh. Unless I'm imagining in my brain, because I remember I was so let down.
SPEAKER_01Oh, because I wouldn't I wouldn't hate that, but definitely the the pickle corn dog trio. It's too good.
SPEAKER_00Was there maybe there wasn't enough hot dog? I don't know.
SPEAKER_01Mm-hmm.
SPEAKER_00But it's kind of skimpy.
SPEAKER_01Yeah. But it was great. And then the fireworks were going. Good times. And I I accidentally got a gift card and I had to use it all up for um churros. So I've got a bunch of churros in my fridge.
SPEAKER_03Nice.
SPEAKER_01Good times.
SPEAKER_03That place's churros are top-notch, yeah. Along with their dole whip. Pineapple Dole Whip.
SPEAKER_00Chocolate croissant cookie. So good.
SPEAKER_03I would say their peppermint patty is uh better. I prefer that over that.
SPEAKER_01You know what? You gotta you gotta bring us one back. Is it reheatable? The croissant? Yeah.
SPEAKER_00Um, I had it sitting out just on the counter for like two days and it was still delicious.
unknownYeah.
SPEAKER_00I mean in a in a zipper bag or whatever, but you loved it. I did, but I definitely have to limit myself because I will go into full uh anaphylactic death mode. Yeah, because I'm gonna keep copying if I keep doing it.
SPEAKER_03But I better not build and flim building.
SPEAKER_00Jimmy might take care of it later. Yeah, you're gonna have to some someone's gonna have to.
SPEAKER_03It's a that's a massive portion. Oh, yeah. I could have easily done with half of that.
SPEAKER_00It was really good. Yeah, Javi said that we should each have our own.
SPEAKER_03Oh, good job.
SPEAKER_00I could I could see why, because he he wanted his own portion. That's really that's really the secret behind that comment.
SPEAKER_03So we're moving on to Javier.
SPEAKER_01Moving on down.
SPEAKER_03So what do you got? What do you got for us, gay?
SPEAKER_02All right. Um, I don't even know what I want to talk about.
SPEAKER_01Oh yeah, you don't have a tale.
SPEAKER_02So our good friends had their uh 12-year anniversary recently. And uh as it is with anniversaries, you start having gatherings and festivities and such. Um so for the past two weeks, or a week is actually for the past week. Um had some pretty good uh pretty good wine, pretty good spirits in general. Um everyone breaks out their their good stuff to celebrate. Nice. Uh so yeah, I've been I've been enjoying um a lot of good wine actually. So we don't really talk about wine that much on on Tales of the Week. We will we will have to. Yeah.
SPEAKER_01We had a good uh that red wine, what was it?
SPEAKER_02So that was a just a Kapsov from Union Sakura.
SPEAKER_01Do you remember the name of it?
SPEAKER_02It's just their their Kapsov.
SPEAKER_01Oh well the one I'm thinking of is something else. Um did you take a picture?
SPEAKER_02Oh, are you talking about the white the white one?
SPEAKER_01Uh no, it's okay, it was called La Passion do Diablo.
SPEAKER_02Oh, that's right. La Passion du Diablo. Devil's Passion?
SPEAKER_01Yeah.
SPEAKER_02Okay. What do you know about that? It was so good. Happy to say I don't. Yeah, it was Yeah, it was just a great, great 2023 or four?
SPEAKER_012023.
SPEAKER_02Three years ago. Yeah, that's a long time ago.
SPEAKER_01And then we had the Union Sakre.
SPEAKER_02Um the dry Sylvanas.
SPEAKER_01The Sylvania. Yeah. Very, very good.
SPEAKER_03Yeah. So any any insights into what you're making, or are you just gonna bring it in? Right, yeah, what you got, what you got. Okay, well, I'm not done telling my story.
SPEAKER_02Oh, yeah, yeah, tell your story. Sorry, thought you're gonna.
SPEAKER_00Oh, then I got a cough. Okay, go.
SPEAKER_02But no, we had another gathering for them this past Sunday, and we had a bunch of French wine. So completely different, you know, old old world, um changing it up. I had taken a um like a biodynamic natural wine, Cap Froc, hundred percent French, um which was was pretty good. Uh another friend had a couple different French bottles. Um one of them I was not a fan of at all, which was pretty interesting.
SPEAKER_01Oh, that never happens.
SPEAKER_02Yeah, respectfully. But yeah, it was just it was just very, very like earthy and very um, very heavy. And so we all agreed like it would have been great with a just a giant ribeye, or like with some stinky cheese. But we didn't have any, so just not by itself. Yeah. Uh then the whiskey came out, so we had some good some good uh some good bottles of whiskey. So that's always fun. Um the night before we had gone to a little kickback, little backyard hangout. Um, and I had debuted the cocktail that I'm gonna make for you guys now. Um and it was a hit. It was well received. Of course.
SPEAKER_00Of course, Bobby. Your drinks are always fantastic.
SPEAKER_02It was fun because uh we were promised some cocktails. Uh the host actually greeted us with a paper plane. Nice, which was which is really nice. Um our other friends had made a slushy pina colada.
SPEAKER_01So good.
SPEAKER_02There was uh sangria available, um other stuff. But yeah, and I took my own glassware, which is everyone was like, oh this guy.
SPEAKER_01I don't I yeah, I think the host was like, oh, nice.
SPEAKER_02Yeah, big blocks of ice, you know, gotta do it's the whole thing.
SPEAKER_03Yeah, you don't you're not part of a uh cocktail podcast that you just show up with plastic cups and regular ice.
SPEAKER_02So yeah. Thankful. We're thankful to the host, and we we appreciate everything. But cool. We gotta we gotta show out. Yeah. We're tales of the week representing. I'm using a one ingredient that I've never used before. Um, new bottle. I wanted to try it out, and I'm extremely happy with it. Uh almost done with the bottle, so I need to go out and buy another one immediately.
SPEAKER_03A lot of tests.
SPEAKER_01Yeah, it's good in everything, uh.
SPEAKER_02Yeah. I've I've used it in a couple different cocktails, and it's just it's can you tell us what that bottle is? Not yet. So, and then uh obviously I'm gonna use lo-fi uh birds. I'm obsessed with them. Okay, love everything they do. And uh this is actually a mascal. So I apologize ahead of time. So you missed. Yes.
SPEAKER_00I thought I thought we discussed this last time. That I was under the impression it was a it was just tequila umbrella.
SPEAKER_02What?
SPEAKER_00Well, I feel like mascal, I mean, it can be a I mean, it is a tequila, basically.
SPEAKER_01And TJ has it can't be the same, like quite a reaction because she's not a big fan of the smoke.
SPEAKER_02It's true. I'm not so I will say this is not a smoky mascal.
SPEAKER_00Hey, interesting. I think you're gonna be the judge of that. I'll be the judge of that.
SPEAKER_03Okay, I guess we'll allow it. Unless, I mean, we could but when we do the mascow episode, you're gonna have to do tequila. Yeah, I'm gonna do a tequila cocktail. Yeah, like I don't know.
SPEAKER_01And it's just gonna be just straight grandmalo, room temp. Okay, room temp.
SPEAKER_00Javi, I will take anything you give me. So this mezcal better not disappoint.
SPEAKER_03Okay.
SPEAKER_01I think it's a very Jimmy-esque drink. Not to give too much away.
SPEAKER_03I'm sensing it's gonna be stirred.
SPEAKER_01We'll find out in like three seconds.
SPEAKER_03We'll find out right now.
SPEAKER_00Look how beautiful. Those are mandarins. Well, uh if it is an orgery, take a photo. You are taking photos, right? Yes, he says. You you remember that is your job, right?
SPEAKER_01Yeah, that's your duty.
SPEAKER_00Duty.
SPEAKER_01Duty for six episodes.
SPEAKER_00Wow. Well, describe it. Look great.
SPEAKER_03Describe it.
SPEAKER_00Well, the cat's interested.
SPEAKER_03Very because he's high already.
SPEAKER_00You know, if we get a little something, they should get a little something. Oh, look how happy he looks. It is their house. These are the the Oh, I smell them as well. Right. Embrace it.
SPEAKER_03These are the schmuck glasses. These are still the schmutt glasses.
SPEAKER_00These are really nice glasses.
SPEAKER_03I like the little flare out of the top that's for your lip to sit perfectly on. What do you taste, babe? Mescali. For sure.
SPEAKER_01There's a dried, dried uh tangerine skewer garnish.
SPEAKER_02Is it a tangerine or a mandarin?
SPEAKER_01Oh, mandarine, my bad. Dried mandarin.
SPEAKER_00The color's very pretty. It's very light, yeah. Light yellow, orangey color.
SPEAKER_03Translucent, a large rock that Hubby just had to carve to fit into that glass. Shaped it down a little bit.
SPEAKER_01Didn't cut himself, right?
SPEAKER_03Nope. Successfully avoided. Loves to cut himself. Lacerating his fingers. Oh, long hair on it. Awesome. Real long hair. That looks like a daniel hair. Pooper.
SPEAKER_01I didn't do nothing. I wasn't even close to it. Could have been mine.
SPEAKER_03Well, that's pleasant. Straightforward. Yeah, for sure, but very, very, very good. But I just can't taste anything but the mescal.
SPEAKER_00I taste orange for sure.
SPEAKER_01Let me get in there.
SPEAKER_03Oh, mascell.
SPEAKER_00Of of some sort.
SPEAKER_03The scent on the nose, the mandarin orange.
SPEAKER_02Uh, I did express uh a Meyer lemon. Oh, that's what it is. Yeah, sorry. But I did not include it into the drink.
SPEAKER_01Oh, it's very nice.
SPEAKER_00But man or Meyer lemons do have an orangey little surprise.
SPEAKER_03It's dry.
SPEAKER_00I need to have the edible garnish. I'm sorry. I'm gonna need to do that right now.
SPEAKER_03It doesn't taste like vermouth dry though.
SPEAKER_00Do you want tannic?
SPEAKER_03Tell us, tell us. Yeah, what's the what's the sweet bitterness?
SPEAKER_04I love it.
SPEAKER_03Yeah, I'm not I'm not picking up on anything other than mezcal and dryness. Tara's thinking. She's trying to figure small sips. And she hasn't tossed it aside, which means she is enjoying the mezcal. AKA not too.
SPEAKER_02I didn't think it was a smoky mezcal. Right now that I'm tasting it, it's it's pretty smoky. It's pretty smoky.
SPEAKER_00Uh-huh.
SPEAKER_02It's on the lighter side for sure.
SPEAKER_00It is. It's on the lighter side.
SPEAKER_03Not heavy.
SPEAKER_00But the the the finish definitely lingers in that heavy mezcal smoke, which is what I typically don't like. But the tangerine or mandarin, the dried mandarin, or candied dried mandarin, actually complements it really well. I can't figure out what's inside though. It's something familiar, but not at the same time. Tell us pie.
SPEAKER_02Okay. So let me break it down for you.
SPEAKER_00Honey? Is there honey in it?
SPEAKER_02There's absolutely zero honey in here. Um so I did make uh it's it's a freezer door. So I made a whole 750 milliliters of it.
SPEAKER_04Nice perfect.
SPEAKER_02Um the I don't know about the the ratios, but it should be equal parts. You just started dumping things. Yeah. Should be equal parts. Uh Mescal. Amaras, Mescal, uh Hovin. So shouts out Amaras. Uh, I tasted it on its own, and it was actually really, really good. So I felt confident using it in a in a spirit forward drink.
SPEAKER_00I feel like this is one of the better Mazcal drinks that I've had. And come on, everyone in this room loves Mazcal, so I've tasted a lot.
SPEAKER_04Yeah.
SPEAKER_00And every time, as soon as it goes up to my nose, I'm like, wow. But this one had a sweet citrusy smell, like nose appeal at first.
SPEAKER_03So that kind of kind of helped you out.
SPEAKER_00Yeah.
SPEAKER_03So I feel like it's a it's a Negruni variation. Yeah, very much negroni. Uh almost, almost, uh, almost Suze-esque. But I'm thinking it's not Suze. It is not Suze. But it's probably like a substitute for that. Exactly.
SPEAKER_00That's the that's the feeling I got too, but I knew it wasn't because he said it's something that he's never had. It's a new ingredient, so I knew it wasn't Suze.
SPEAKER_02So the bitter the bitter thing is is Luxardo bitter bianco. Bitter bianco. Okay. Which is my new favorite thing. Okay. Oh, I've seen in a lot.
SPEAKER_00Yep.
SPEAKER_02Yeah.
SPEAKER_00I feel like I need to taste it on its own. Get yourself. Because the the mezcal overpowers the drink for me. Like I I need to be able to hear uh hear. I need to be able to taste each component.
SPEAKER_02So I've been uh making some they call them uh like uh vermouth preparado. It's just vermouth, a little bit of bitter bian bitter bianco, maybe some gin, expresso an orange or something on there, throw some olives, maybe an anchovy or something. Did you say olives or a pepperoncini?
SPEAKER_00Did I hear pepperoncini at all?
unknownReally?
SPEAKER_02Um, which is so good. Um and then lo-fi sweet vermouth. Okay, and so they're all clear or clear-ish. So then you end up with a drink like this. Sweet vermouth or dry vermouth? This is a sweet vermouth. A clear sweet vermouth. Yes. And then a copious amount of orange bitters. About what, like a more than a quarter ounce?
SPEAKER_01Quite quite a bit.
SPEAKER_02Of orange bitters. Fees orange bitters.
SPEAKER_01Okay.
SPEAKER_02Uh and then a couple dashes of uh mole bitters. Oh, mole bitters.
SPEAKER_00Just a little bit.
SPEAKER_03I like. Yeah. It's a sipper for sure. Yeah.
SPEAKER_00I actually liked it, which is I know. I it's weird that I'm saying that, but it's uh She's she's coming around. Look at us, you guys. I mean, it's taking me a very long time to get on board, but I I see what you guys see to some degree.
SPEAKER_02Just have redeeming qualities.
SPEAKER_00Yeah, it's I like the initial taste and flavor uh of Mezcal, but it's the finish that just kills me. So it's like if something can combat that finish, that's what I need. Yeah, and I feel like eating that delicious candied mandarin was perfect. Wow, cut it.
SPEAKER_02Having the mandarin in your mouth while you take a sip is very tasty.
SPEAKER_01Oh, look at us. Look at us.
SPEAKER_03Yeah. I mean, I uh we haven't built a dull cocktail in this entire season.
SPEAKER_01D U L L Dull.
SPEAKER_03Dole, like oh D O L like a pineapple cocktail. We haven't done either, so sure. But we like anything that we've come up with and made has been um I agree. And I think Not a lot of it has been um existing cocktails either. So pretty good for for eight episodes.
SPEAKER_01Wow.
SPEAKER_03Four unique cocktails per? That's a lot.
SPEAKER_01Thus getting creative. Well, in the group chat bar menu. Our our group chat, we were talking about it earlier today. How uh how we started off. Uh and uh look at us now.
SPEAKER_03Look at us now, yeah. That was a while ago. So for for context, when we first started hanging out, like our first actual thing was you guys invited us over to your house. And I think I, you know, had a like a modest uh collection of bottles at that time, and I was starting to I think I had maybe one or two original recipes, but I had a few that like classic cocktails that I made really well. And you guys are like, Yeah, come over, we'll we'll do some food. I was like, Okay, cool. You guys like cocktails? And you're like, uh yeah.
SPEAKER_01You're like, yes, we do.
SPEAKER_03Very good.
SPEAKER_01Well, we didn't want to be overly enthusiastic, you know?
SPEAKER_03Yeah, and I was like, okay, cool. Uh I'm gonna bring I'm gonna bring some stuff and I'll make you guys a drink. And you're like, okay. And I just I packed up like everything.
SPEAKER_01I think I I remember getting a text uh maybe from Tara asking if we had a shaker or something like that. And I was like, we do. And so once they step entered the house, we know, um, they see a bookshelf made for books, used for liquor bottles, just bursting at the seams. Floor to ceiling. I think that's all they needed to know. Yeah.
SPEAKER_03And I think I made like a black man happy, like oh yeah, no, but it was something it was good. Yeah.
SPEAKER_01Well, I love I love when somebody shows up with like a bag full of stuff, you and you know, you know that sums up. Yeah, you know, they're not bringing uh like which is perfectly fine, like a six-pack of beers. Like I knew you meant business because of all the stuff you had.
SPEAKER_03Yeah, it was like three different bags. I think I brought all the components for like three or four different cuts.
SPEAKER_00Yeah, wasn't one of them the penicillin?
SPEAKER_03Maybe no, I don't think so. I think it was. I don't think I would have done that away from the case.
SPEAKER_00Yeah, I I just remember I remember us having to drive back to get the ginger paste or lemon or honey or something. Ginger. There was some some component. It might have been the ginger candy, because I'm obviously all about the garnish. I'm like, make a list so you don't forget. Make a list so that you have all the components and ingredients that you need because he gets overconfident. And sure enough, you just forgot an item. You gotta forget something. Turn around.
SPEAKER_03That's true, yeah. And that was uh that was a while ago.
SPEAKER_01I think that makes sense too because you didn't know where we were at, so you probably just played it safe with like a pen, yeah. Who doesn't like a penicillin? Yeah, yeah.
SPEAKER_03That's that was a while ago. That was a couple years ago. Two years ago, maybe. And then you guys made us um the little steak bites and uh like chim cherry uh and and uh the air fryer.
SPEAKER_00And that was it, that's rocking. And we're like, oh yeah, this is perfect.
SPEAKER_03And we were over at your house for like seven hours or so.
SPEAKER_00It was supposed to be appetizers and we were gonna go get dinner, but we turned it into dinner. Did that full hang.
SPEAKER_01Yeah, I I don't now that you mentioned the little steak things from the air fryer, I remember. Um, but uh definitely King Taco happens a lot too. But that wasn't the first time.
SPEAKER_03And now here we are. Uh one season full of a podcast of any season cocktails and tails. Oh Tails and Tails. So uh yeah, well done. I like it. Yeah, I definitely want those specs. We're halfway through that.
SPEAKER_02Uh I always struggle with with wanting a drink, but then not wanting to like put a lot of effort into it. You know, not a daily zipper, but you know, yeah, the idea of a daily zipper where it's like, I need a quick drink. Like, yeah, it's just something after work or and you don't want to spend three days preparing uh infusions and yeah, that's he definitely does.
SPEAKER_03Well, there's there's a time and a place for that. There's yeah, that'll that'll stick around for a while, but the Negroni I have in the in the fridge.
SPEAKER_00He only has the Negroni because I bought him a container to put in the fridge. It's so cool. He never would have batched it, or it would have been a very rare occasion. But now it's like we always have it and dispensed.
SPEAKER_02But this past this past year I've just like fallen in love with with the Negroni because it's so perfect.
SPEAKER_00It's such a classic. You've been influenced.
SPEAKER_02I have.
SPEAKER_00But but I have I will have to say this though, it really does matter which brand you use because we've tried multiple, and uh there is a specific way to make it, and I feel like I have to have it that way or no way.
SPEAKER_03I think more so the the sweet vermouth uh has the biggest effect. Dolan, money, yeah, beef eater, awesome, and then compari's compari. So well now bitter we could do a bitter bianga. Kind of curious.
SPEAKER_02Yeah, um, I I will say compari. I love gumpari, but some most of the times I don't feel like it. Interesting. And uh the red takes me out a little bit. Oh man. So now that I have this, I'm like my mind is just opened up.
SPEAKER_03You're a clear guy, not a red guy. Yeah. Cool. I enjoyed it. Um ready to move on. Let's do it. Okay. All right. I'm coming up and I'm just you're up, Jimmy. No, nothing. I'm just giving it to you and first impressions. Okay, we're not talking to it.
SPEAKER_01Is it just a cold shot?
SPEAKER_03Just blindfold. We'll see. I'll take a cold, I'll take a cold shot.
SPEAKER_00I know it's just a cold shot with a lime wedge. It's coming. And some air conditioning, please.
SPEAKER_03Okay. Timeouts.
SPEAKER_00We are back. Okay, we're on.
SPEAKER_02Are we recording?
SPEAKER_00Yes.
SPEAKER_02Dun dun dun. Pesco martini.
SPEAKER_04So talking about clear.
SPEAKER_01What?
SPEAKER_04This guy loves clear.
SPEAKER_01Ooh, what? Okay, I see. Oh my goodness. I see a martini glass, and there's frosty.
SPEAKER_02A leach, a whole lychee?
SPEAKER_01A whole lychee skewer. And they're frosty.
SPEAKER_02Yeah, frosty boys.
SPEAKER_00I'm getting in there while it's frosty. I'm surprised he's giving us our own. But I will take it. I will take it. You know what?
SPEAKER_01I saw the lychee liqueur. I didn't want to jump to any conclusions.
SPEAKER_00I'm not gonna lie, I've had this cocktail all week. Like, all week.
SPEAKER_01Oh, I love lychee.
SPEAKER_03Yeah, this is it.
SPEAKER_01This is so nice. Oh, this is tequila.
SPEAKER_03This is tequila.
SPEAKER_01Oh man.
SPEAKER_03Alright, run it through. Okay. So let me let me have my sip first. Okay, okay, okay.
SPEAKER_04Oh yeah.
SPEAKER_02The problem with with making these good cocktails is that now you're expected to make these good cocktails. You're just locked in. Yeah.
SPEAKER_01Do me never disappoints, so hold on.
SPEAKER_03Okay. So this cocktail is called uh soja. S-O-J-A.
SPEAKER_02Okay.
SPEAKER_03Uh the what it stands for is south of Jalisco. Oh so you are correct in assuming lichee is in it.
SPEAKER_04Uh-huh.
SPEAKER_03So it's tequila. Liche. Uh liqueur, which the name of the liqueur is Soho.
SPEAKER_04Uh-huh.
SPEAKER_03Soho lichee. So ergo the name. Uh clarified lemon juice. Which is amazing, by the way. Yeah. And I'm out and I have to redo it again. And then Maraschino.
SPEAKER_01Oh my love.
SPEAKER_03Yes. Yeah.
SPEAKER_01I wouldn't have thought tequila with all that. What kind of tequila is it?
SPEAKER_03Uh it is the lalo.
SPEAKER_01Woohoo. Yeah.
SPEAKER_03Which lalo is uh obviously produced in Jalisco. So this is the soja. It's very, very good. We have it in our clear mini martini glasses or two and a half ounces with a whole a whole fresh lychee in there.
SPEAKER_01Which I'm eating right now.
SPEAKER_03I I wanted to freeze it and I tried it, and Tara's like, no, it turned it like stringy.
SPEAKER_00Yeah, it was like really chewy and weird. I don't like it.
SPEAKER_03Yeah.
SPEAKER_02So yeah, very balanced.
SPEAKER_00This is a treat.
unknownYeah.
SPEAKER_02Knock back three of these at lunch. Call it a day.
SPEAKER_03Call it a day. Yeah, I'm really happy with it. How clear it is. Oh, and uh some pay shows. Oh, really? Yeah. Four dashes of pesos. Some creole per cocktail. So this is we're splitting two cocktails here between the four of us.
SPEAKER_01Look at the legs on that.
SPEAKER_03Mm-hmm, right?
SPEAKER_01I feel like um, I don't know, like a luxurious person right now.
SPEAKER_03Yeah, we look very stylish happening. Um, so what's up, babe? Why do you look so suspicious? She's sussed out.
SPEAKER_00Um no, sorry, that face was uh of pure joy.
SPEAKER_03You like it?
SPEAKER_00Yeah, I love this drink. Oh god.
SPEAKER_01I've I've requested it like all week.
SPEAKER_03You've had it all week.
SPEAKER_01I'm blacking out right now. There's four of them, right?
SPEAKER_03What do you mean?
SPEAKER_01I I have mine Javi as his. Yeah.
SPEAKER_03But they're the real we're splitting uh two cocktails, basically.
SPEAKER_01I just didn't I didn't want to like drink it all.
SPEAKER_03Um, it's all that one's all yours. And I do have a little bit more.
SPEAKER_01I'll take care of that.
SPEAKER_03Yeah, the uh clarified lemon juice is is money. Yeah, absolute money.
SPEAKER_01I'm so happy that it got to be it's so pretty in see-through.
SPEAKER_03Because what are you thinking when you see that?
SPEAKER_01You're thinking like it looked like a martini.
SPEAKER_03Yeah, just straight martini.
SPEAKER_01Yeah, and and then I was like, those are gigantic olives.
SPEAKER_03And then I was like, Well, I thought it was a good cocktail and you're not gonna be able to do not an olive. That would have been good.
SPEAKER_01That was the that's the whole thing.
SPEAKER_00That was the thought behind it.
SPEAKER_03Just trick your mind. But so when I started to build it, it was a little different, and I was kind of using the aviation template, and I had uh creme the violette in it, and it just was too similar to the lychee, it was like doubling down on lychee, they're very, very similar. So it really kind of just tastes like a a an aviation or or a water lily, also but then visually it takes you it takes you out.
SPEAKER_00But it's fruity, not floral, yeah. And the fresh lychee like totally makes it so amazing.
SPEAKER_02Yeah, so we're two for two on replacing gin with mesc with uh with an agave spirit, yeah.
SPEAKER_03With an agave spirit, yeah. No, I think it's I think it's very interchangeable, very interchangeable.
SPEAKER_02Well, a lot of people, and I love gin, but I understand why people don't love gin and that like perfumey floral note sometimes. Whereas mascal, you get like a little bit of more vegetable, you can you can get smoky. Yeah.
SPEAKER_03So for for somebody who doesn't really care for tequila, like myself, I'm I'm quite happy with this build. I like it.
SPEAKER_01Oh man, I can't work drink it down real quick. Yeah.
SPEAKER_03So my tail is is nothing really, just I was in Chicago last week and I I sent you guys all the pics and uh stuff. Looks good. Yeah, we have to make that a trip. Absolutely trip.
SPEAKER_01I can't wait to go.
SPEAKER_03Season two. Season two, yeah.
SPEAKER_01Never been field trip.
SPEAKER_03Oh my gosh. Yeah, season two.
SPEAKER_01Well, three dots and a dash is at the top of my list. Yeah, as a tiki.
SPEAKER_03Yeah, it was the one the one drink I did have there was so good. And the mugs, you can buy them all and bring them home.
SPEAKER_00But the drink that I had they don't make anymore? No, lame, yeah.
SPEAKER_03But uh I make feature. So they have four uh establishments in the top 50 in North America.
SPEAKER_01Yeah, tell us, tell us.
SPEAKER_03Uh so I think the highest ranked one was Kimiku, which was my least favorite, but it was very cool. Um, the drinks were were fair, um, not overly complex, but not overly delicious. Food was really good, had a really good ramen thing and a uh wagyu um gyuza.
SPEAKER_00Ooh.
SPEAKER_03Very, very good.
SPEAKER_00Wait, potscrew. You you did that?
SPEAKER_03Yeah, I sent a picture of it, but it it looked like a pancake basically, because they were like the dough they just let overflow, and she's like, if you just wrap it all up and it's it's it looks like one. Um and then there was bijou, which was awesome. That's I had a martini there, which is so unlike you. Yeah, and it was fantastic. And then there was um Gus, Gus's sip and dip.
SPEAKER_04Oh my gosh.
SPEAKER_03Literally the best beef dip I've ever had anywhere in my entire life. It's Wagyu, Wagyu beef dip. Reasonably priced too, 25 bucks for that. Oh, yeah. Which you would think would be.
SPEAKER_01I've spent more for less.
SPEAKER_03Yes. Delicious fries, delicious Brunei's dipping sauces for the fries, fantastic cocktails. And then probably the favorite spot I went to was uh uh Best Intentions. Okay, just a neighborhood uh neighborhood bar in Humboldt Park. Uh awesome. Nice hands down, awesome. You guys will love it. Like jukebox, like no tables, just bar stools along the bar and against the wall. Phenomenal. Arcade in the back.
SPEAKER_01Yeah.
SPEAKER_02So Chicago, you think what three days?
SPEAKER_03I mean, I was there for um five days, four nights. Um, that would be perfect. Absolutely perfect. Okay.
SPEAKER_01Definitely um you can do a lot. We would have to we would have to do a Chicago handshake.
SPEAKER_03Yeah. I did see I did see uh one one girl have a shot of malort.
SPEAKER_01Yeah.
SPEAKER_03You didn't do it? No. I I I've had it.
SPEAKER_01Uh Jimmy doesn't succumb to pre-pressure like that.
SPEAKER_03Succumb. When we were when we were there, when Tara and I were there um a few years ago on a little vacation, we had we both had a shot of malort at the Starbucks um roastery.
SPEAKER_00What was it called? We had a what?
SPEAKER_03At the roastery. A shot of malort. Malort.
SPEAKER_00Oh yeah.
SPEAKER_03Yeah, because they have they have like a full bar of the street.
SPEAKER_01It tastes like nickels.
SPEAKER_03Yeah, rusty. Yeah. The first time I had it, it was a visceral reaction over I was like, I'm gonna die. But but that time drinking it, I was like, no, this is this isn't that bad.
SPEAKER_00I don't even remember it.
SPEAKER_03I do I do want to get a bottle and like make a cocktail with it. Gotta it'll be a challenge.
SPEAKER_01Yeah. I've seen some stuff online.
SPEAKER_03Yeah.
SPEAKER_01Something about like something about a Baja Blast or something. Yeah. I yeah.
SPEAKER_03Yeah. So that's more on that later. That's my tale of the week. That's my cocktail. Um glad you guys enjoyed it.
SPEAKER_02Yeah. I would order that at a I mean the three drinks we've had today on the menu. I'm like, I it's so hard to get that at a bar.
SPEAKER_00I know. I know. I'm gonna be honest, I feel very sad that I'm following up after this beverage. I believe in you.
SPEAKER_03No, it's it's good. She's got a good one.
SPEAKER_01We gotta start a Chicago Google Maps list. Yeah, well, see, I'm we'll let you go ahead and do that.
SPEAKER_03Yeah, you do that. I'll share my guide. Dr. Reef guys I'll share my guide on Apple uh that I have like 15 spots.
SPEAKER_00So but for sure when we do go, we have to do a boat tour.
SPEAKER_01Oh, I love being on a boat. It was really fun.
SPEAKER_00It was a really fun happen again.
SPEAKER_01Oh yeah.
SPEAKER_00It was just neat seeing all the buildings. I mean, yeah, architecture in Chicago is just yeah, was it windy? It's so beautiful. It was actually a really nice day when we went, but I mean, obviously, it's just the windy city or whatever, so we're taking our chances. But yeah, but it was nice, it was a nice experience.
SPEAKER_03It's a very walkable city. Really, really cool. That being like that, it's very big specific areas that you just the whole um like river north, river south, the loop, all that area. Okay, bridges, so many bridges. I was told there's a told there's certain I'm like, well, you would walk. I've been told there's certain neighborhoods, you probably wouldn't want to it's not it's not in the city, it's all south, like it's in the suburbs. I can walk pretty far.
SPEAKER_00So I know that's what I'm like. He wants to go. That's exactly what I was gonna say. I'm like, well, how we can walk like much.
SPEAKER_03We wouldn't be vacationing to North Dakota in that area.
SPEAKER_00He's like, let me be in the downtown.
SPEAKER_03No, I've been there a bunch and walking really early in the morning, and and the city is very clean, it's very safe.
SPEAKER_02I heard there's like a lot of like 6 a.m. bars, like places that open early. Ugh. They just stay open super soon, right? Super late. Nothing like a morning beer on vacation.
SPEAKER_00Yeah, I would love to hit up a beer any when we went, it was right before I returned back to work from having my heart surgery. So for me walking Chicago, I mean, obviously I was very slow, but I felt pretty confident and good walking the city. So now fast forward, I'm a lot better than it was. I I think it'll be uh it's not a hard walk.
SPEAKER_03It's not a hard walk. You you could spend an hour walking across the entire city, which I did. I was working. There's a lot to see, like on the very south end and staying almost in the north end, and I just every day after work I just walk it. So much to see. Beautiful rivers, beautiful bridges, tons of people. It's very cool.
SPEAKER_01I imagine that one song, Walking on Sunshine. That's what I imagine.
SPEAKER_03It was playing from somewhere. Yeah, I don't know. Anyway, um Tara Jean, you ready for yours? Three, two, one.
SPEAKER_04Let's go!
SPEAKER_03Lift off.
SPEAKER_02Wow.
SPEAKER_01Uh Tara is approaching me with a beverage in her hand. I haven't seen the beverage, but it looks beautiful. Oh my gosh. Oh my gosh! The cutest little It's a tall boy.
SPEAKER_03It's a little highball.
SPEAKER_01Tara, this is so cute. It's a boy. Okay, listen, listen. We've got a tall highball glass. We've got crushed pebble ice, and we've got a two-tone drink.
SPEAKER_03Yeah.
SPEAKER_01It's uh it's a beautiful watermelon pink bottom and an opaque, bubbly, I don't know, top.
SPEAKER_03It's an ombre.
SPEAKER_01Yeah. And there's a tiny little watermelon wedge at the top.
SPEAKER_03Is it meant to be swizzled?
SPEAKER_01With a straw.
SPEAKER_03Uh yeah, just just uh do some ASMR on that.
SPEAKER_01It looks so refreshing. Tara.
SPEAKER_03It's a good finisher, actually.
SPEAKER_01Oh, it's so cute. You hear that?
SPEAKER_02Mmm.
SPEAKER_01A little crushed ice.
SPEAKER_03That's what good cocktail sounds like.
SPEAKER_01That's what summer sounds like.
SPEAKER_03Hey. It is June now. Exactly one year and two months from when we first recorded.
SPEAKER_01Alright, Javi tried it. I'm trying it. Ooh, a little class.
SPEAKER_02I mean, that's zippy watermelon refreshing, super happy fun times. Yeah.
SPEAKER_01That's good on the boundary. Oh man, it's what you want in the summer.
SPEAKER_02That's a porch pounder.
SPEAKER_01That's a mission of compost. Sweet, refreshing.
SPEAKER_02I mean, given that we're all sweating our butts off.
SPEAKER_01I guess it's a good time for that. Oh, this is nice. Well, we can't have the AC blasting because that'd be counterproductive.
SPEAKER_03That would be anti antipod.
SPEAKER_00Exactly.
SPEAKER_03Tell us about it, babe. What do you what do you got here? What'd you build?
SPEAKER_00Can you guys taste it? Oh, it's so good.
unknownWait.
SPEAKER_03You want them to guess what it is?
SPEAKER_01I do. I taste some kind of herbal situation. Am I wrong? Okay.
SPEAKER_02So I'm guessing there's tequila in here. Ooh, good guess.
SPEAKER_01Absolutely. It it is.
SPEAKER_02Is there any cucumba?
SPEAKER_03Surely not.
SPEAKER_01I don't even know what to do.
SPEAKER_03Ask her to repeat what you just said to her.
SPEAKER_01I taste like like an anise flavor. Like an absinthe. But it it no like an herbal something.
SPEAKER_03She's so withholding.
SPEAKER_00I know, I know. No, no, no. We got that. I need them to say what's in the drink because it is not a typical ingredient that I would ever put in a beverage.
SPEAKER_02Onion powder? No.
SPEAKER_00No. That's interesting.
SPEAKER_01Thought. Was that a real guess?
SPEAKER_02I'm getting a lot of like uh allium, like a like a onion.
SPEAKER_01Onion? Oh, okay. Maybe it's the the combination with the watermelon that's not in a bad way.
SPEAKER_02I'm like an I love like a good spring onion, you know, like a okay.
SPEAKER_00Interest that that is interesting. That doesn't sound like the greatest situation.
SPEAKER_03Let me see if I taste some onion in here.
SPEAKER_00No. No, I do not taste it. No, there's no onion in there. Um can you taste how it finishes?
SPEAKER_01It's I I'm feeling like a a cola finish. Like like herb.
SPEAKER_02Just go. Spit it out. Spit it out.
SPEAKER_00Alright, y'all. It's watermelon. Yes. Watermelon juice.
SPEAKER_02Just straight.
SPEAKER_00Blend it up a whole watermelon.
SPEAKER_02Watermelon. With the rind?
SPEAKER_00Strained it.
SPEAKER_02No, I took the rind on.
SPEAKER_00Um, so watermelon, lime, and mint. Mint. So blended that sucker up. Okay. Strained it twice, actually, right? We ended up doing it twice. Um, my thought and goal was to do kind of like a ranch water type situation. Okay. Easy to drink, nice porch beverage. Sparkling water finisher. Um, but this fool over here, Jimmy. Do Jimmy? He helped me out. He helped me out with this beverage because okay.
SPEAKER_03So before she goes any further, we can reference many times where Tara's like, I don't need to work on it. It just always works out. It's just I know what I want and I accomplish it. And it does. Can we all agree that she says that? That's been happening for like 18 years. She feels that way.
SPEAKER_00Until this beverage.
SPEAKER_03And I was like, you better start working on that.
SPEAKER_00And she's like, uh, yeah, I'll do it later.
SPEAKER_03You better start working on it. Do it later.
SPEAKER_00Well, okay, with that being said, I really wanted to make sure that the watermelon was ripe. Because, you know, you gotta have a really sweet watermelon. So I specifically got like the smaller, sweeter watermelons to use. And I still don't think that it was sweet enough. And so I bought the watermelon only like a week ago, so it's not like a huge deal. So he kept on harassing me about it. So I finally made it, and the watermelon was not sweet enough. So good thing I listened, I guess, that I did, you know, want to make a couple different variations to play with, and then given feedback with tasting, and Jimmy kind of helped me to come. I I had an idea of what I wanted, and he helped me accomplish it. Jimmy. So he gets partial credit for this beverage. Teamwork.
SPEAKER_02Sweet. One and a half cocktails. So what did you do?
SPEAKER_00I love a little bubble. So obviously the blending of the juice, right? We used that as the main base. And then we did uh blanco tequila. Yes. Each beverage, I think we landed on like a one and a half ounce. And then we decided to get nuts. And then throw mezcal. Oh. I'm surprised you guys can't taste it. No, I taste it right away. That's the the finish.
SPEAKER_01Taste the finish. The mint in the mezcal is doing something that I'm not familiar with.
SPEAKER_00Yeah. Oh. So there's like half an ounce? One ounce. We did a full ounce. We did land on a full ounce. Full ounce, you guys. I did a full ounce of mezcal in a beverage.
SPEAKER_01I think mint is kind of um covering a lot. I think it it it partners well. You know mezcal. If there wasn't a watermelon wedge on the top, I wouldn't have guessed watermelon.
SPEAKER_02No, it tastes like watermelon.
SPEAKER_01But I there's something wrong with me. I I'm not a I'm not one of those people who can pinpoint things. Javi's really good at it. I'm terrible at it.
SPEAKER_00I seriously, I can taste Mezcal so much.
SPEAKER_01What else is in there, man? I'm not a super.
SPEAKER_00I'm not there yet.
SPEAKER_01Okay. Oh, there's more. Okay, okay, okay.
SPEAKER_00So we also had to play with the sweeteners. Mm-hmm. We did simple syrup at first. And I really wanted to do agave. Going with that whole tequila mission we got going on here. Yeah. Agave is where it's at. It really brought out the drink so much and well made it well rounded. And then Jimmy Vega threw out Falernum.
SPEAKER_03And I was like, hmm, that's where the spices are coming out. That's a bit of funk.
SPEAKER_00Yeah. And so when we did that, I was like, okay, I'm I'm feeling this. And I think it's because with the agave, the mint, and the mezcal with the flernum, it makes everything show up pretty.
SPEAKER_03Yes. 100%. And what else?
SPEAKER_00Oh, and then uh saline.
SPEAKER_03And uh what did we do to the to that your watermelon?
SPEAKER_00The biggest the biggest part because I was having an issue with the watermelon juice that I made. I was like, I just I need something. And Jimmy recommended doing like the acid. Yeah. So we ended up putting uh malic acid and tartar.
SPEAKER_03Tartaric.
SPEAKER_00Tartaric acid.
SPEAKER_03And sugar.
SPEAKER_00And a little kiss of sugar.
SPEAKER_03It's really good. Oh, it's a ton of sugar. What do you think about? Yeah.
SPEAKER_00It's a little kiss.
SPEAKER_03So per per cocktail or per two ounces of of this watermelon lime mint.
SPEAKER_00Well, the agave too, because we did.
SPEAKER_03Was uh it's gone. One gram of sugar and 0.4 grams of tartaric and melok.
SPEAKER_01Each.
SPEAKER_03Yeah. Which I mean, I I really like it.
SPEAKER_01This is not your mother's watermelon beverage.
SPEAKER_00And you know what? We tried we tried it without the the acids and just did like fresh lime juice in addition to what I already had in the blended juice, and it just did not taste right. Yeah.
SPEAKER_03Which is so strange to me because you you killed the sweetness of the watermelon with the citrus of or the acid of the lime. You neutralized both of those things. That's what it was. Well that's why you adjusted afterwards again.
SPEAKER_00So here's here's my story. Because this drink actually came about many years ago when I was learning how to cook, and I was watching a very famous network, as we all know. And one of the one of the shows I watched, they made a why are we so scared of getting sued? It's just fun to make people guess. But this chef made watermelon, mint, limeade, but blended, like a yeah, like a smoothie, slushy. Was it you know I'm all about slushies?
SPEAKER_03Is it the lady that always would make drinks and just free pour like full things?
SPEAKER_01She's like four ounces of vodka.
SPEAKER_00No, the the what I mean, I don't are we gonna say names.
SPEAKER_03Go for it. Wait a minute.
SPEAKER_00Her name is Artie.
SPEAKER_03Oh, okay. I thought it was Sandra Lee.
SPEAKER_00Yeah. No, but Sandra Lee was really fun. Yeah.
SPEAKER_03There's a whole there's a whole compilation of her just feel like just a dash of vodka.
SPEAKER_00It's fun to watch. She was real. She was real. But no, Artie, she had really interesting flavor profiles because obviously she's Indian, and so she taught me a lot about spices and things like that. And she made this on one of the episodes that I watched, and I made it and was just floored, how delicious it was. But the watermelon really matters. Yeah, you have to have a really good watermelon. Watermelon lime is a classic pairing.
SPEAKER_02Watermelon sugar.
SPEAKER_00Yeah, and it and then mint, mint was like the addition that like I normally wouldn't pair with watermelon. With lime. Yeah, like all of the situation. But it was so refreshing and delicious that I just took off with this pairing. And so I made like a watermelon mint salad with feta and cucumbers, and just over the years have just totally tried all these different things. Yeah. So when it came to tequila, my first thought was a margarita, but it's just so boring, right? Yeah, who's gonna be bull? I mean, I wanted to be a good one.
SPEAKER_02I do love a margarita.
SPEAKER_00Yeah, there's nothing wrong with a margarita. But you know, we're we're creative here on this show, okay? We are creative.
SPEAKER_03Pushing the boundaries.
SPEAKER_00We're we try to do different things, and I felt like watermelon is a very classic flavor when it comes to easy light beverages, and a watermelon jalapeno margarita is very popular, so it kind of morphed into that, and that's where I thought about it.
SPEAKER_04Nice.
SPEAKER_03I think it turned out pretty much what you were gonna do.
SPEAKER_01Exactly what I was trying to go. I'm shocked that there's still some in your cup. Yes, because I've been talking, it's because she's been talking.
SPEAKER_03She's not sharing it with me.
SPEAKER_01Yeah, yeah, I'm not sure.
SPEAKER_03The good news is we still have a ton of that watermelon stuff, so we can uh we can just make another one. So, all in all, we'll say yet another success on this whole night on this spirit. A good way to close out the the season.
SPEAKER_01I mean, we gotta do a tequila part two, part three.
SPEAKER_03I'm just I don't even know what season two looks like. Like, what did we get into?
SPEAKER_00Hold on, I know before we change the subject into the the next ideas, right?
SPEAKER_03Fortified.
SPEAKER_00Speaking with tequila, we put tequila last yeah, because so many of you were not excited about tequila.
SPEAKER_03What are you talking about?
SPEAKER_00Jimmy Vega.
SPEAKER_03Okay, yeah. Uh I'm exactly one quarter of this group.
SPEAKER_01Well, definitely we weren't excited about it.
SPEAKER_00He was not excited about tequila. Like Jimmy doesn't like tequila, like he's not a tequila drinker. I love tequila, I've always loved tequila, and just doing shots of tequila, like with lime tequila tequila easy. Right, like delicious. I love sipping on tequila. I I love all the things.
SPEAKER_02You're a white girl.
SPEAKER_00I guess so. But I don't know. That that taste to me is nostalgic. We scratched the surface of tequila. Yeah, there's so much every spirit though. See what we came up with? Random things that you wouldn't you wouldn't even like have known that it was tequila. No, especially Jimmy's, like, I would have thought that was vodka. Yep. So it's just interesting how tequila has uh stepped up its game here.
SPEAKER_01Well, okay, okay. Now that I'm thinking of tequila part two, part three down the road, whenever that happens, episode 600. Definitely uh a an espresso martini sub tequila. Oh wow I would like to try that. That's the way to go. But well, anyways, DP on it over there. I don't want to get too distracted.
SPEAKER_02Um season two could be like one cocktail done different ways.
SPEAKER_03So we have to land on a classic and then riff. Yeah.
SPEAKER_00That could be fun.
SPEAKER_03Oh man, I feel like that'd be so hard.
SPEAKER_00Oh man. No, I think it would be fun to see what we come up with.
unknownYeah.
SPEAKER_03I mean, we've already that's gonna triple our bottle collection.
SPEAKER_01Um I like the idea of Amaro's Yeah. Yeah.
SPEAKER_03I think we need more field trips.
SPEAKER_01We do.
SPEAKER_03We need to start definitely going to some spots and recording there.
SPEAKER_00Ooh. Okay, before we go to like specific ingredients, yeah. I do think the classic idea would be a good classic cocktails. Yeah, classic cocktails. Um, and each of us, I like that, kind of recreate it because I f I feel like my knowledge definitely needs to grow. Yeah. So it'll be fun to push the boundaries.
SPEAKER_04Uh-huh.
SPEAKER_02And it depends on like you can make let's say a martini, even a gin martini. We would all make it differently based on the mart the gin we use.
SPEAKER_00Yeah. Right.
SPEAKER_02The vermouth we use, the amount, the ratio.
SPEAKER_00The edible garnishes.
SPEAKER_02The edible garnishes.
SPEAKER_03If there is any. Well, I guess we'll there better be. We'll even see if if a season two happens, because what if the what if we have zero listens? You know, are we still just plugging along and going over the phone?
SPEAKER_01Okay, this is for us. If we have zero listens, I would still keep doing this because it's so fun.
SPEAKER_00Yeah, this is this is our thing. Yeah. If others want to join, I forget it. I forget that there's a microphone.
SPEAKER_03It is just regular.
SPEAKER_00Except when we take it off because we're dying of heat. Suffocating in our front room.
SPEAKER_02We should have a podcast when we turn the mics away from us.
SPEAKER_01Oh, we should not.
SPEAKER_00Where they hear all the noises.
SPEAKER_01Air conditioner all the time. Yeah, coughing.
SPEAKER_00The air conditioning just blaring where Jimmy's gonna lose his mind.
SPEAKER_01Getting her coughs out. So, did we finish our first round of episodes?
SPEAKER_03First season. I think that was done.
SPEAKER_00Do we have a basic liqueurs?
SPEAKER_03Let me see if I can cover it. I don't remember which one it was.
SPEAKER_00Celebration sound?
SPEAKER_03Was it the first? Nope.
SPEAKER_00That's a good one though. Woo!
SPEAKER_03Ooh, good one. Maybe this one. It's really sensitive, too. I barely have to touch it. Okay. Yeah. Season one. Good morning. Season one.
SPEAKER_01Season one. We did it, y'all.
SPEAKER_03All right. Everybody take a shot. Fade out.
SPEAKER_01I wish. Um, let's see what's in store for the next season.
SPEAKER_03Yeah. We'll just uh I don't know, just sign out. Yeah, don't forget to subscribe. Don't forget to light, subscribe. We're scratching the surface. Use code TALES of the week at checkout for a discount. T-O-T-W-T.
SPEAKER_01Discount coupons.
SPEAKER_03Discount coupons.
SPEAKER_01Kinto, are you listening?
SPEAKER_03Tip your tip your waiter. Yeah. Uh don't forget to and uh what do they say?
SPEAKER_00Uh spay and neuter your animal's face. Thank you. Oh, yeah.
SPEAKER_03That's the price is right.
SPEAKER_00Use your blinker.
SPEAKER_03Use your blinker.
SPEAKER_00Please. For the live, laugh, love.
SPEAKER_03Drink responsibly. Drink responsibly.
SPEAKER_01Drink responsibly.
SPEAKER_00For sure.
SPEAKER_01Be responsible, guys.
SPEAKER_03And don't forget to vote. Don't be for your favorite for your favorite host. For your favorite host.
SPEAKER_00You better delete that, Jimmy.
SPEAKER_02It's awesome.
SPEAKER_00And all of this conversation is.
SPEAKER_02Once again, this was Jimmy Vega. Tara Vega.
SPEAKER_00No, use this. Oh, we're saying names now? I thought you were not about names. We're trying to keep a little sheath of anonymity.
SPEAKER_03Did you want to put my address on there too? Yeah. And don't forget to give your cats uh I've been trying to figure out your address for three years. Calm them down. You'll never get it. Makes them very happy.
SPEAKER_00Well, live from live from our front room.
SPEAKER_02Yeah.
SPEAKER_00This has been a year in the making, y'all. It has been a year in the making. Can we do it, guys?
SPEAKER_01Can we do it?
SPEAKER_00Like that?
SPEAKER_03Sorry. And we're out. Tales of the Week is a production of Totography 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.