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<v Speaker 1>Bianntma got boga on the Hardnir the Rla, the hayman

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<v Speaker 1>Ah call ah Ersuena Raslance La Dani the tain Nudovshu

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<v Speaker 1>will kill Katarhu La Hula shomparods on us as lanse

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<v Speaker 1>is Phaser Latgun's throw, Tasha Tapa Sierra Nashka agavat is

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<v Speaker 1>Fiugo more heyri hi a punk ie is called on

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<v Speaker 1>tudoros or raslanse if we realed this in the hearn.

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<v Speaker 2>Oh hey Ologites, it's your dry cleaner who never judges

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<v Speaker 2>your pit stains. Ali ward back for another episode of Ologies.

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<v Speaker 2>So winter celebrations are here, Merriment is to be had,

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<v Speaker 2>Gatherings are gathering, and you've got some weekdays off and

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<v Speaker 2>you're expected to spend him in your pajamas. So I thought,

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<v Speaker 2>why not an episode on liquid curiosities. Speaking of celebrations,

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<v Speaker 2>really quick up top. Happy birthday to Hannah Lippo, dear

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<v Speaker 2>friend admin of the Ologies Facebook group. We all love

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<v Speaker 2>you very much. Deal with it. Also more business before

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<v Speaker 2>we get to the episode. Thank you to all the

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<v Speaker 2>patrons on patreon dot com slash Ologies. Thanks to anyone

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<v Speaker 2>who gets merch at ologiesmerch dot com and thank you

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<v Speaker 2>for keeping ologies solid in the old science charts by

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<v Speaker 2>tweeting and gramming and telling your relatives and subscribing and

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<v Speaker 2>rating and reviewing, which you know, I creepily peruse because

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<v Speaker 2>your reviews are hilarious and they perk me up, and

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<v Speaker 2>then I read you a fresh ones. You know, I'm

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<v Speaker 2>not just whistling very creepy Dixie. So this week, Abakai says,

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<v Speaker 2>straight up, my therapist told me about this podcast when

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<v Speaker 2>I was complaining about my pervasive news addiction. Thanks for

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<v Speaker 2>saving me from reading way too many political articles.

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<v Speaker 3>Straight up advice from the therapist.

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<v Speaker 2>Okay, mixology, let's get into it. Okay, first, let's tackle

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<v Speaker 2>this etymology, because mixology is not a word used by

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<v Speaker 2>mixologists a lot. Although it seems like it was a

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<v Speaker 2>term that was just invented, like in the last decade

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<v Speaker 2>with the resurgence of these prohibition era classics and cocktails

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<v Speaker 2>and the resurgence of the semi ironic mustaches, it is

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<v Speaker 2>actually a throwback to an earlier time, so before we

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<v Speaker 2>had delights like indoor plumbing and vaccines, Cocktail books and

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<v Speaker 2>newspapers from the eighteen sixties used phrases like mixologists of

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<v Speaker 2>fluid excitements to describe bartenders. And then in the nineteen eighties,

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<v Speaker 2>in an era when screwdrivers and seagrums and die pepsi

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<v Speaker 2>were all the rage, a New York bartender named Dale

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<v Speaker 2>de Groff started bringing back old timey recipes and he

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<v Speaker 2>started calling himself a mixologist just to impress the press.

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<v Speaker 3>And it worked.

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<v Speaker 2>But maybe in the last like handful of years, some

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<v Speaker 2>suspended craft cocktailers took themselves a little too seriously and

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<v Speaker 2>maybe gave the term xology a bad name. We will

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<v Speaker 2>discuss anyway. This guest is one of the most highly

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<v Speaker 2>respected cocktail makers in the country, and his backstory is

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<v Speaker 2>as riveting and inspiring as his advice. I met him

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<v Speaker 2>about seven years ago. I was working with the Cooking Channel,

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<v Speaker 2>making and reviewing cocktail recipes, and I tried a battery

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<v Speaker 2>of his drinks at the Library Bar, which is in

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<v Speaker 2>the very swank, very haunted Vibe Roosevelt Hotel in Hollywood.

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<v Speaker 2>I'd never had a drink like his, ever, Like stinging

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<v Speaker 2>nettle infused gin and mushroom infused artichoke liqueur pine cone

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<v Speaker 2>infused into elderflower cocktails. The quail Eggs is a Garnish.

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<v Speaker 2>His drinks are like mad libs that somehow make sense

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<v Speaker 2>in your mouth. So, after years of just building this

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<v Speaker 2>reputation at the Library Bar and consulting a bunch of restaurants,

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<v Speaker 2>this past October he finally opened his much anticipate owned bar,

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<v Speaker 2>monthly serving up twelve course dining and drinking pairings at

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<v Speaker 2>the Kalamigos Beach Club. It's right on Pacific Coast Highway,

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<v Speaker 2>an actual stone's throw literally from the ocean, and his

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<v Speaker 2>view from the bar is just this glittering Pacific and

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<v Speaker 2>then to his back is Solstice Canyons and the mountains

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<v Speaker 2>of Malibu.

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<v Speaker 3>It's gorgeous.

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<v Speaker 2>So I visited him just this past weekend a few

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<v Speaker 2>days ago, and I walked the grounds and he recounted

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<v Speaker 2>that about a month after opening his dream bar, he

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<v Speaker 2>had a night to remember.

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<v Speaker 4>And it's amazing because the Thursday night it was I

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<v Speaker 4>was going into my fifth week of service, and the

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<v Speaker 4>winds were ripping and I was just loving at you know,

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<v Speaker 4>see my bar. The windows were open and the wind

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<v Speaker 4>it was just beautiful, but you had that sense of

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<v Speaker 4>that fire out there.

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<v Speaker 2>So in early November, weeks after opening only the Woolsey

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<v Speaker 2>fire swept through the canyon and it destroyed sixteen hundred structures.

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<v Speaker 3>It took three lives.

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<v Speaker 2>It also consumed a portion of the Calami Goes Beach Club.

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<v Speaker 2>So on Saturday, we stepped over hunks of charred furniture

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<v Speaker 2>and crunched over broken glass to the rear of the

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<v Speaker 2>property to see that. Flames scorched the back of the restaurant,

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<v Speaker 2>just shattering glass, melting door knobs. But thank you to firefighters.

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<v Speaker 2>His little bar was spared, just made it by a

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<v Speaker 2>literal inch and even like the rafters are charred a

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<v Speaker 2>little bit.

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<v Speaker 4>Yeah, no question about it. Yeah, this was seconds from

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<v Speaker 4>going up, no question about it.

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<v Speaker 2>The electric wires serving the property all melted, and it's

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<v Speaker 2>going to take months to clean out the burned down

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<v Speaker 2>structures on the property. But that doesn't really keep him away.

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<v Speaker 2>So wait, now, how much time are you spending here?

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<v Speaker 4>Still? Yeah, I can't help it. I come three or

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<v Speaker 4>four days a week. I just love to sit in

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<v Speaker 4>my bar. It's like a monastery's This is the whole thing.

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<v Speaker 4>Is like, when you build something, you can't just walk away,

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<v Speaker 4>even if it's in disarray.

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<v Speaker 2>So he opened up the bar for me, and it's

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<v Speaker 2>still in perfect condition. We took seats at a high

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<v Speaker 2>top table looking out at the ocean and the pch

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<v Speaker 2>which was buzzing with Saturday motorcyclists and SUVs carrying surfboards.

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<v Speaker 3>So this ologist has.

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<v Speaker 2>Been making drinks for over a decade, hosted the any

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<v Speaker 2>cocktail travel show called Good Spirits, and wrote the book

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<v Speaker 2>Eat Your Drink. And we talked about his history and

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<v Speaker 2>how he approaches the American cocktail, his own relationship to booze,

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<v Speaker 2>his relationship to the word mixology, how to make a

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<v Speaker 2>good drink at home, how to do your own thing

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<v Speaker 2>even if it seems weird to others at first. So

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<v Speaker 2>subtle up for the wit, the wisdom, and the whimsy

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<v Speaker 2>of Bartender, cocktail chef and mixologist Matthew Biancanela.

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<v Speaker 4>The way I pronounced my last name, it's funny. It's

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<v Speaker 4>almost like if I say it the real Italian way, Biancanello.

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<v Speaker 4>It's almost like someone who says croissant. So I always

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<v Speaker 4>fel a little bit funny. But the correct pronunciation is

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<v Speaker 4>Bianca and yello. But when I try to this, it's

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<v Speaker 4>just Biancanello. Okay, you gotta use your hand little Exactly.

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<v Speaker 4>I was brought up more Greek than I was Italian,

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<v Speaker 4>even though I'm fifty. I'm fifty to fifty, but I

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<v Speaker 4>was brought up more on my Greek side.

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<v Speaker 3>Oh, I didn't know that. And now where were you born?

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<v Speaker 4>I was born in Lawrence, Massachusetts, but grew up mostly

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<v Speaker 4>in Boston, Okay, yeah, Belmont and Cambridge.

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<v Speaker 2>Area, so your accents is a little both that.

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<v Speaker 4>And New York for nine years too, because my father

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<v Speaker 4>is from Brooklyn. So I think I have a mix

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<v Speaker 4>of that because I lived there for nine years. But

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<v Speaker 4>it's weird. People will see like are you Are you

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<v Speaker 4>from Portugal? I'm like, where do you get that? You know?

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<v Speaker 3>And now how long have you been in La?

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<v Speaker 4>Eighteen years?

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<v Speaker 3>Eighteen years?

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<v Speaker 2>Side note, eighteen years in LA is like the scientific

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<v Speaker 2>equivalent to four decades in any other city. So Matthew

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<v Speaker 2>moved out here thinking there'd just be gobs of work

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<v Speaker 2>in advertising sales, but he also pursued a bunch of

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<v Speaker 2>passion projects, like writing and directing a short film called

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<v Speaker 2>The Bread Basket, which was based on some of his

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<v Speaker 2>own experiences. It was about a man struggling with body dysmorphia.

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<v Speaker 3>But to make art in LA you also have to

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<v Speaker 3>pay the bills. So what did you do? Did he

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<v Speaker 3>wait tables?

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<v Speaker 2>Nope, nope, nope.

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<v Speaker 4>I was kind of just trying to figure it out.

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<v Speaker 4>So I didn't really get into what I'm doing until

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<v Speaker 4>ten years ago. So for eight years I was doing

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<v Speaker 4>all kinds of crazy shit. My brother was the director

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<v Speaker 4>of Michael Jackson Zoo, so I would do animal training

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<v Speaker 4>with him. I'd pick up animals from you know, like

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<v Speaker 4>venomous snakes from the airport and might have like a

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<v Speaker 4>black mom but next to me for two hours in

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<v Speaker 4>a box. I was like, okay. I got into wanting

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<v Speaker 4>to make underwater films at the time, and then I

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<v Speaker 4>did this crazy eating stunts.

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<v Speaker 3>I heard that you have eaten like cow eye boys

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<v Speaker 3>these things.

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<v Speaker 4>Had made a film called the bread Basket, which is

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<v Speaker 4>actually a colloquial term in New York for your stomach.

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<v Speaker 4>So I made this film. It was all about a

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<v Speaker 4>guy who was kind of obsessed with his stomach, and

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<v Speaker 4>I needed the money to finish. What happened was my

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<v Speaker 4>brother had had the Guinness Book of World Record for

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<v Speaker 4>being covered by the most bees. What, yeah, like four

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<v Speaker 4>hundred and fifty thousand. Now someone has a million. I

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<v Speaker 4>don't know. How they got up to that, because it's

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<v Speaker 4>insane how they do it. It's like it's all about

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<v Speaker 4>money for these things. So he was going to be

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<v Speaker 4>he was going to do something where he was something

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<v Speaker 4>with leeches, and I was like, he's getting ten thousand

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<v Speaker 4>dollars to be covered by This is ridiculous. So I

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<v Speaker 4>remember I went up to the producer and I said,

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<v Speaker 4>you know, I'll eat anything, and he goes, oh, that's nice,

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<v Speaker 4>that's nice. So I waited for my brother to kind

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<v Speaker 4>of do his stunny and want to ran his prayer.

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<v Speaker 4>So I went over to the thing and I grabbed

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<v Speaker 4>a handful of leeches, witch witches. I put him behind

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<v Speaker 4>my back and I went up to the producer. I said, no,

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<v Speaker 4>I'm serious, I'll eat anything, and I took them live,

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<v Speaker 4>threw him in my mouth and swallowed them. He jumped

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<v Speaker 4>back like ten feet and he goes, you'll be hearing

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<v Speaker 4>from us. Within three weeks, I was on Hollywood at

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<v Speaker 4>three in the morning in front of the Ripley's Believer

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<v Speaker 4>or Not Museum, eating like all this disgusting stuff. And

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<v Speaker 4>I did it so well that I got picked up

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<v Speaker 4>and I went to on Tonight Show with Jay Leno,

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<v Speaker 4>I was like, with all this stuff, and I made

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<v Speaker 4>like thirty thousand dollars in six months, and back then

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<v Speaker 4>that was like two thousand and two thousand and one,

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<v Speaker 4>and I was like, Okay, I'm gonna finish my film

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<v Speaker 4>and I don't have to worry about working. So that

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<v Speaker 4>all came out until I was on the old Steve

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<v Speaker 4>Harvey show. You got the wrong damn daytime shilln't.

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<v Speaker 3>I'm just trying to work a joke in here.

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<v Speaker 4>And I had to eat raw chicken feet. Oh god,

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<v Speaker 4>I got so sick that I've been sensitized fire, which

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<v Speaker 4>is a good thing, don't get me wrong. But I

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<v Speaker 4>had such a high white blood cell count that I

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<v Speaker 4>could I was just sick. And they never aired the

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<v Speaker 4>episode because they heard about that. They were probably worried

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<v Speaker 4>about getting suit or something like that.

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<v Speaker 3>Oh my god, were you in the hospital.

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<v Speaker 4>No, I wouldn't go because I don't know what it was.

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<v Speaker 4>I was living in Bourbank at the time, and I

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<v Speaker 4>was just like ill, and I never told my father

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<v Speaker 4>like what I was doing, but he said, well, why

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<v Speaker 4>did you eat raw chicken? Well, I just wanted to

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<v Speaker 4>see how it tasted, you know, So because I was.

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<v Speaker 4>I was the kid growing up where like someone would

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<v Speaker 4>be like, I dared eat that potato chip off the

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<v Speaker 4>ground with the worm on it. I'm like, okay, So

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<v Speaker 4>it was all it was easy for me.

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<v Speaker 2>It's quick PSA from your old dad word von podcast here.

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<v Speaker 2>Just please don't eat raw worms. Never eat a raw

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<v Speaker 2>slug or snail. Come on, kiddos, google rat lungworm. It

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<v Speaker 2>can literally kill you. So if you've got to eat

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<v Speaker 2>a slug, just I don't know, microwave it first. And

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<v Speaker 2>if anyone is your real friend, then they will like you,

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<v Speaker 2>even if you don't eat a raw slug to impress them.

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<v Speaker 3>The more, you know. And so you were in La

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<v Speaker 3>just doing everything.

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<v Speaker 4>I was doing so many different things. I actually worked

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<v Speaker 4>for this art guy who sold erotic art. I was like, shit,

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<v Speaker 4>what the hell am I going to do? So I

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<v Speaker 4>just just so many random things and that's all. Yeah.

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<v Speaker 2>And now you started working at the library bar at

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<v Speaker 2>the Roosevelt exactly ten years ago, because that's where I

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<v Speaker 2>first Yeah, yeah, drinks, oh yeah, And I remember being like,

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<v Speaker 2>this is a wizard.

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<v Speaker 3>This person is a wizard. These aren't normal cocktails. When

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<v Speaker 3>you started at the library bar, did you ever bartend before.

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<v Speaker 4>I never really bartend. I think I did a few

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<v Speaker 4>like catering stuff. We we're just doing like jack and

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<v Speaker 4>cokes and vodka. So because I do remember my first night,

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<v Speaker 4>I was with this woman, Jamie, who was working there,

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<v Speaker 4>and I had to duck down and literally say to her,

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<v Speaker 4>what's it a cosmopolitics? Because I didn't know and I saw.

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<v Speaker 4>I remember the only reason why I got the job

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<v Speaker 4>is I knew the manager through yoga. She goes, well, listen,

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<v Speaker 4>I have this opening at the library, but it's very

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<v Speaker 4>slow and it might be good for you to start.

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<v Speaker 4>I'm like, okay, I'll do it. And it was crazy

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<v Speaker 4>because that's what happened, and I think pretty quickly I

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<v Speaker 4>was like, yeah, these drinks don't seem like they're worth

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<v Speaker 4>fifteen or sixteen dollars, said, let me just start replacing

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<v Speaker 4>them with fresh stuff. And that was kind of the

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<v Speaker 4>beginning of it. So I remember one day she tried

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<v Speaker 4>one of my dreams. She goes, what the hell is

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<v Speaker 4>Inn't this this is amazing? Well, I just put fresh

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<v Speaker 4>pomegranate and juice. She goes, oh, you're just buying this

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<v Speaker 4>out of own pocket. I go yeah, she was well

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<v Speaker 4>I'll start reimbursing you. But she was giving me one

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<v Speaker 4>hundred dollars a week and I was spending four hundred

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<v Speaker 4>a week, so I spent about eight thousand dollars out

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<v Speaker 4>of my own pocket that first year. I knew nothing

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<v Speaker 4>about alcohol, so I would slowly get these things and

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<v Speaker 4>educate myself. But it was really the farmer's market which

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<v Speaker 4>was the biggest education. Because now I was seeing stuff

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<v Speaker 4>I grew up on the East Coast. I was seeing

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<v Speaker 4>stuff I've never seen before, and it was like kind

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<v Speaker 4>of instantaneous. And I think because I didn't have any training,

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<v Speaker 4>I didn't think about right or wrong. I just did it.

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<v Speaker 4>And I think once I had to learn something, I

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<v Speaker 4>read about the dakri, and I said to myself, Oh

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<v Speaker 4>wait a second, Okay, this is a dakri. It's rum,

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<v Speaker 4>lime and sugar. If I take out the rum and

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<v Speaker 4>put tequila, it's a margarita. If I take out the

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<v Speaker 4>rum and put gen, it's a gimmelet. If I put

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<v Speaker 4>in minted some mohido. So a huge light bulb went up,

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<v Speaker 4>and all I did was I really just stuck with

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<v Speaker 4>the dakri for the first two or three years. So

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<v Speaker 4>I think everybody thought, oh my god, look what he's doing.

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<v Speaker 4>But all I was. What I was really doing was

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<v Speaker 4>a DAKERI in every drink, but I was where my

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<v Speaker 4>passion came from, which was finding these ingredients and mixing

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<v Speaker 4>these unusual flavors.

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<v Speaker 2>From there, it's just a formula, and you can tweak

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<v Speaker 2>the flavors and the infusions and the base spirit. Just

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<v Speaker 2>get weird, just get a little wacky. The world is

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<v Speaker 2>your smoky mezcal, wheat grass, elderflower, foam, sour pickled button mushrooms,

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<v Speaker 2>mustard blossom, and spicy arugula flowers, oyster shooter cocktail in

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<v Speaker 2>Matthew's case, And that is a real recipe.

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<v Speaker 4>So it just became kind of a free for all

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<v Speaker 4>for me, and it just really escalated quickly. I mean,

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<v Speaker 4>I can't believe how quickly I got attention in the

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00:14:32.600 --> 00:14:34.679
<v Speaker 4>short period of time for doing that. You know, because

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<v Speaker 4>if I if I was to do that now, it

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00:14:36.600 --> 00:14:38.759
<v Speaker 4>would never be the same, it would I didn't think

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<v Speaker 4>about avoiding the market. I just thought about this is

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<v Speaker 4>all I know.

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<v Speaker 3>Well, I guess there was kind of a cocktail revolution.

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<v Speaker 2>I feel like like Sex and the City wakened people

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<v Speaker 2>to the Cosmo.

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00:14:49.399 --> 00:14:53.320
<v Speaker 3>Yes, I'd like a cheezburger please, large fries and apostopolitan.

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00:14:54.159 --> 00:14:57.799
<v Speaker 2>And then from there there were apple martinis with like

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00:14:57.840 --> 00:15:01.159
<v Speaker 2>apple pucker in it. And then something happened like two

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<v Speaker 2>thousand and six or something where we also started a dance.

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<v Speaker 4>At Milk and Honey in New York and that was

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<v Speaker 4>around I think around to be I think it was

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00:15:08.120 --> 00:15:10.440
<v Speaker 4>too I can't remember. It was two thousand and five

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00:15:10.559 --> 00:15:12.759
<v Speaker 4>or something, but that's what started there. And they started

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00:15:12.799 --> 00:15:16.000
<v Speaker 4>recreating classic cocktails in the real way, which how they

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00:15:16.000 --> 00:15:19.200
<v Speaker 4>did in prohibition with the ice to fresh juice. But

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00:15:19.240 --> 00:15:21.360
<v Speaker 4>for me, it was like, none of that stuff really

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00:15:21.360 --> 00:15:23.559
<v Speaker 4>appealed to me, So it was I was kind of

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<v Speaker 4>on my own island. It was like, but I love

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00:15:25.559 --> 00:15:28.639
<v Speaker 4>all these fresh things, you know. That was more appealing

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<v Speaker 4>to me.

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<v Speaker 2>And how do you feel about the term mixology because

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00:15:32.960 --> 00:15:35.919
<v Speaker 2>it's so loaded, which is like it's the title of

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00:15:35.919 --> 00:15:39.200
<v Speaker 2>this episode, like tongue in cheek. Yeah, it's like, okay,

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<v Speaker 2>but it's such a hated term, you know.

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<v Speaker 4>I don't have the same hatred. I just kind of

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00:15:43.559 --> 00:15:45.720
<v Speaker 4>have more of a dismissal thing about it. I don't

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<v Speaker 4>really I don't really call myself that I don't introduce.

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00:15:48.480 --> 00:15:51.000
<v Speaker 4>If somebody says and mixologists that just they do all

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00:15:51.039 --> 00:15:52.960
<v Speaker 4>the time, I don't need to correct them. It's like

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00:15:53.240 --> 00:15:55.559
<v Speaker 4>the quicker, I just let it dissolve the better. Yeah,

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00:15:55.600 --> 00:15:57.039
<v Speaker 4>you know what I mean. So that's what I do.

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00:15:57.120 --> 00:15:59.320
<v Speaker 4>It's more about that. I don't really give any attention

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00:15:59.360 --> 00:16:02.679
<v Speaker 4>to it either way. So I don't know. I always

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00:16:02.720 --> 00:16:04.559
<v Speaker 4>consider myself more of a chef. I always thought I

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00:16:04.639 --> 00:16:07.399
<v Speaker 4>considered I thought more of a chef. And those were

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00:16:07.399 --> 00:16:09.639
<v Speaker 4>those Those were the people that I was identifying with.

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<v Speaker 4>Those of the people I was talking to. Those are the

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00:16:11.240 --> 00:16:13.279
<v Speaker 4>people I was seeing at the farmer's market. I wasn't

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00:16:13.360 --> 00:16:16.639
<v Speaker 4>really talking to bartenders. And I don't really go out.

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00:16:16.960 --> 00:16:19.559
<v Speaker 4>One reason is I don't really drink that much. And

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<v Speaker 4>the other reason is I never wanted to be influenced.

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00:16:22.600 --> 00:16:25.200
<v Speaker 4>I wanted it to come from me naturally, and I

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00:16:25.200 --> 00:16:26.519
<v Speaker 4>think I still have a little bit of that. I

333
00:16:26.519 --> 00:16:28.840
<v Speaker 4>still feel like there's so much more inside of me.

334
00:16:29.000 --> 00:16:31.480
<v Speaker 4>I don't want to be influenced out there and have

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00:16:31.600 --> 00:16:33.960
<v Speaker 4>someone say, oh my god, he got that from It's like,

336
00:16:34.000 --> 00:16:35.960
<v Speaker 4>I want to deal with what's inside of me first.

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00:16:36.320 --> 00:16:38.440
<v Speaker 4>So those are the two components. But the chefs was

338
00:16:38.480 --> 00:16:40.960
<v Speaker 4>always the most exciting thing because I loved when chefs

339
00:16:41.039 --> 00:16:42.559
<v Speaker 4>used to come through the what are you going to

340
00:16:42.600 --> 00:16:44.440
<v Speaker 4>do with that? I was like, I love that, you

341
00:16:44.440 --> 00:16:45.480
<v Speaker 4>know what I mean, like, what are you going to

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00:16:45.559 --> 00:16:47.799
<v Speaker 4>do with that emu eg? You know, stuff like that.

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00:16:48.360 --> 00:16:49.159
<v Speaker 3>What did you do with an?

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00:16:50.120 --> 00:16:53.320
<v Speaker 4>I think I first was a drink that I did

345
00:16:53.320 --> 00:16:57.399
<v Speaker 4>and I used the actual egg for the vessel. But

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00:16:57.440 --> 00:17:00.200
<v Speaker 4>what was great at the Library bar is and this

347
00:17:00.279 --> 00:17:04.519
<v Speaker 4>is always January through March, when I think the restaurant

348
00:17:04.599 --> 00:17:07.039
<v Speaker 4>closed at midnight, people were hungry. I would take the

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00:17:07.079 --> 00:17:09.680
<v Speaker 4>emuwag back and have them scramble up and I would

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00:17:09.759 --> 00:17:12.440
<v Speaker 4>just on the house. One egg would feed six people.

351
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<v Speaker 4>So I would just feed the whole bar with this emuwag,

352
00:17:15.599 --> 00:17:18.240
<v Speaker 4>And I realized how creamy it was, how rich it was,

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00:17:18.279 --> 00:17:21.599
<v Speaker 4>So that escalated to me making eggnogs with it. So

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00:17:21.640 --> 00:17:22.839
<v Speaker 4>and the shell is so.

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00:17:22.799 --> 00:17:24.680
<v Speaker 3>Beautiful, so I know it's like a dragon egg.

356
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<v Speaker 2>And so you know, you mentioned that you don't drink,

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<v Speaker 2>and I know that about you, but that always kind

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<v Speaker 2>of surprised and honestly kind of impressed me because I

359
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<v Speaker 2>know that there are a lot of people who are

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00:17:32.640 --> 00:17:36.160
<v Speaker 2>cocktail chefs who are maybe in it because of a

361
00:17:36.200 --> 00:17:38.519
<v Speaker 2>certain lifestyle, but that never seemed to be.

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00:17:38.720 --> 00:17:38.880
<v Speaker 1>No.

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<v Speaker 4>You know, what it is is my mom. And she

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00:17:41.680 --> 00:17:43.279
<v Speaker 4>hates I keeps saying that, how many times are you

365
00:17:43.279 --> 00:17:45.519
<v Speaker 4>gonna keep talking about your mom? But I say it

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<v Speaker 4>because it was a very profound thing, you know. So

367
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<v Speaker 4>my mom was such a hardcore alcoholic that it really

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<v Speaker 4>just turned me off. I remember even this, going on

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<v Speaker 4>a date with a woman. If I smelled alcohol and

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<v Speaker 4>her breath, it was like a turnoff, you know. And

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<v Speaker 4>I think that that was the beginning of that. And

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<v Speaker 4>I just I don't know, I just never felt great

373
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<v Speaker 4>on it. But I do enjoy it, you know. I

374
00:18:04.680 --> 00:18:06.960
<v Speaker 4>do enjoy shorting things, probably whine a little bit more,

375
00:18:07.319 --> 00:18:09.480
<v Speaker 4>but I love the creation of it. And I think

376
00:18:09.640 --> 00:18:12.359
<v Speaker 4>what happened was too is a year and a half

377
00:18:12.440 --> 00:18:14.079
<v Speaker 4>into doing what I was doing, and I still remember

378
00:18:14.160 --> 00:18:19.160
<v Speaker 4>this woman because I see her on Facebook. It was like,

379
00:18:19.400 --> 00:18:21.519
<v Speaker 4>you know, she was taking pictures of my drinks and

380
00:18:21.559 --> 00:18:24.160
<v Speaker 4>she was like savoring and she was going crazy. It

381
00:18:24.200 --> 00:18:25.759
<v Speaker 4>was like a year and a half into it, and I

382
00:18:25.839 --> 00:18:28.559
<v Speaker 4>looked up and a huge light bulb went off inside

383
00:18:28.559 --> 00:18:31.039
<v Speaker 4>of me where I was like, oh my God, you

384
00:18:31.079 --> 00:18:36.279
<v Speaker 4>are unconsciously rescripting your relationship to alcohol. You're making it beautiful,

385
00:18:36.519 --> 00:18:39.240
<v Speaker 4>You're making it something that you savored. So all of

386
00:18:39.279 --> 00:18:42.720
<v Speaker 4>those memories of alcoholism and what I thought alcohol represent

387
00:18:42.880 --> 00:18:43.799
<v Speaker 4>was gone forever.

388
00:18:44.079 --> 00:18:44.400
<v Speaker 1>Wow.

389
00:18:44.440 --> 00:18:46.519
<v Speaker 4>So I never looked at alcoholic things like I didn't

390
00:18:46.519 --> 00:18:47.720
<v Speaker 4>care if I had it or not. That's the thing.

391
00:18:47.759 --> 00:18:49.680
<v Speaker 4>That's what's great about alcohol is I can be one

392
00:18:49.720 --> 00:18:52.839
<v Speaker 4>of those guys. I can have a drink and then

393
00:18:52.880 --> 00:18:54.480
<v Speaker 4>not worry about But see, I was always that way.

394
00:18:54.519 --> 00:18:56.799
<v Speaker 4>I'm going to tell you a crazy story. I didn't

395
00:18:56.839 --> 00:18:59.160
<v Speaker 4>try drugs until I was twenty three years old, and

396
00:18:59.240 --> 00:19:01.640
<v Speaker 4>the first drug I did was heroin in New York.

397
00:19:01.680 --> 00:19:01.880
<v Speaker 2>I know.

398
00:19:01.880 --> 00:19:03.799
<v Speaker 4>That's what everyone's like, what the fuck are you talking about?

399
00:19:04.079 --> 00:19:07.000
<v Speaker 4>I said, no, you don't understand. I tried heroin. I

400
00:19:07.039 --> 00:19:09.880
<v Speaker 4>loved it. I did it for six weeks straight. Everyone

401
00:19:09.960 --> 00:19:11.839
<v Speaker 4>I did it with went down the toilet and then

402
00:19:11.839 --> 00:19:13.279
<v Speaker 4>I got out of it, and like, what are you

403
00:19:13.279 --> 00:19:15.400
<v Speaker 4>talking about? I said, I just walked away one day

404
00:19:15.400 --> 00:19:17.160
<v Speaker 4>and I was fine. I used to run on it

405
00:19:17.440 --> 00:19:18.480
<v Speaker 4>like crazy, you know what I mean.

406
00:19:18.519 --> 00:19:18.839
<v Speaker 2>I was.

407
00:19:19.319 --> 00:19:21.200
<v Speaker 4>I was in New York. You know, It's like when

408
00:19:21.240 --> 00:19:23.599
<v Speaker 4>you could buy it for five dollars in alphabet city.

409
00:19:24.000 --> 00:19:25.759
<v Speaker 4>So it was one of those things where it's like

410
00:19:25.799 --> 00:19:28.319
<v Speaker 4>I had that kind of personality where like I love

411
00:19:28.400 --> 00:19:30.119
<v Speaker 4>to dive into something, but I could dive out.

412
00:19:30.720 --> 00:19:31.359
<v Speaker 3>Oh my god.

413
00:19:31.519 --> 00:19:34.440
<v Speaker 4>I was lucky, so lucky, very lucky. Yeah.

414
00:19:34.519 --> 00:19:36.839
<v Speaker 3>Also zero to sixty.

415
00:19:36.799 --> 00:19:40.440
<v Speaker 4>Yeah, well that's what. Yeah. Yeah, And I think I

416
00:19:40.480 --> 00:19:43.000
<v Speaker 4>had pot a few times like this, this is stupid.

417
00:19:43.039 --> 00:19:44.839
<v Speaker 4>And then I don't care about drugs.

418
00:19:44.839 --> 00:19:45.680
<v Speaker 3>You know, Oh my.

419
00:19:45.680 --> 00:19:48.839
<v Speaker 2>God, and you and you know, because you've definitely had

420
00:19:49.200 --> 00:19:51.079
<v Speaker 2>some ups and downs in your life that are like, oh,

421
00:19:51.599 --> 00:19:52.960
<v Speaker 2>you're such a survival story.

422
00:19:53.039 --> 00:19:54.720
<v Speaker 4>Yeah, big where lots of things.

423
00:19:55.039 --> 00:19:58.799
<v Speaker 2>So Matthew went from swallowing leeches and even living in

424
00:19:58.839 --> 00:20:01.759
<v Speaker 2>his car for a quick spell to becoming the most

425
00:20:01.880 --> 00:20:05.279
<v Speaker 2>respected cocktail maker in the city and an author and

426
00:20:05.319 --> 00:20:08.160
<v Speaker 2>a TV host and then in command of his own

427
00:20:08.480 --> 00:20:11.759
<v Speaker 2>Tony Malibu spot, all just by finding something that he

428
00:20:11.880 --> 00:20:15.160
<v Speaker 2>was curious and really passionate about and then pouring himself

429
00:20:15.200 --> 00:20:19.200
<v Speaker 2>into it. And I swear that was not an intentional pun. Okay,

430
00:20:19.240 --> 00:20:22.359
<v Speaker 2>now listen up, because this may be the most useful

431
00:20:22.519 --> 00:20:26.039
<v Speaker 2>mixology lesson you can ever learn. You can never make

432
00:20:26.079 --> 00:20:28.960
<v Speaker 2>a bland or syrapy gross drink again, if you know this,

433
00:20:29.799 --> 00:20:33.000
<v Speaker 2>how did you dive in to try to understand the

434
00:20:33.359 --> 00:20:36.160
<v Speaker 2>craft of cocktails? I mean it sounds like you started

435
00:20:36.160 --> 00:20:38.440
<v Speaker 2>looking into decories and realizing, okay, there's a formula. There's

436
00:20:38.440 --> 00:20:41.240
<v Speaker 2>like math here exactly, and it's plug and play, right, yeap,

437
00:20:42.000 --> 00:20:44.839
<v Speaker 2>What are the basic ratios of that? Because I know

438
00:20:44.880 --> 00:20:46.200
<v Speaker 2>that you don't really Yes, A very.

439
00:20:46.079 --> 00:20:49.759
<v Speaker 4>Simple so it was always two ounces of spirit and

440
00:20:49.799 --> 00:20:52.279
<v Speaker 4>then three quarter lime three quarter gavi. If you were

441
00:20:52.319 --> 00:20:54.319
<v Speaker 4>just doing it on its own, you would up the

442
00:20:54.359 --> 00:20:55.039
<v Speaker 4>lime to one.

443
00:20:55.720 --> 00:20:57.759
<v Speaker 2>So an easy way to remember this is the golden

444
00:20:57.839 --> 00:21:01.680
<v Speaker 2>ratio roughly two to one to one, two part spirit,

445
00:21:02.160 --> 00:21:04.880
<v Speaker 2>one part sweet like a liqueur or some kind of

446
00:21:04.880 --> 00:21:09.200
<v Speaker 2>simple syrup, and one part tart like lemon, lime or grapefruit.

447
00:21:09.400 --> 00:21:10.279
<v Speaker 3>Two to one to one.

448
00:21:10.400 --> 00:21:13.400
<v Speaker 2>You can make almost any cocktail a good one at

449
00:21:13.400 --> 00:21:16.119
<v Speaker 2>home for almost three and then when you go to

450
00:21:16.200 --> 00:21:20.759
<v Speaker 2>fancy speakeasies like LA's Varnish or New York's Death and Company,

451
00:21:21.000 --> 00:21:23.039
<v Speaker 2>you'll be able to nod at a mixologist in a

452
00:21:23.039 --> 00:21:24.319
<v Speaker 2>way that says, I know your tricks.

453
00:21:25.000 --> 00:21:25.799
<v Speaker 3>You're a math nerd.

454
00:21:26.079 --> 00:21:28.559
<v Speaker 4>Remember one time this guy got me like the specs

455
00:21:28.559 --> 00:21:30.160
<v Speaker 4>for the varnish? You know, what I mean, like all

456
00:21:30.200 --> 00:21:31.759
<v Speaker 4>of their classes. And I looked at it and I

457
00:21:31.799 --> 00:21:34.160
<v Speaker 4>was like, Okay, I can see what they're doing. I

458
00:21:34.200 --> 00:21:36.160
<v Speaker 4>can see some patterns or I can see what they

459
00:21:36.240 --> 00:21:37.799
<v Speaker 4>do when they do a straight thing. So it's like

460
00:21:37.960 --> 00:21:40.480
<v Speaker 4>that just kind of strengthened it. In terms of technique.

461
00:21:40.480 --> 00:21:43.759
<v Speaker 4>I still feel like I don't really have technique. Yeah, yeah,

462
00:21:43.759 --> 00:21:45.720
<v Speaker 4>I still think I lack that, if I'm being honest,

463
00:21:45.759 --> 00:21:47.359
<v Speaker 4>And I think, like like I said, I think, my

464
00:21:47.799 --> 00:21:50.279
<v Speaker 4>it's not that I don't have some technique, but I

465
00:21:50.279 --> 00:21:53.519
<v Speaker 4>think what's interesting about where I'm at right now is

466
00:21:53.759 --> 00:21:56.279
<v Speaker 4>there's still so much to learn. And I remember just

467
00:21:56.400 --> 00:21:58.319
<v Speaker 4>like you would just and I think it was also

468
00:21:58.480 --> 00:22:02.240
<v Speaker 4>Dale de Groff's book. I think it's called The Essential Cocktail.

469
00:22:02.559 --> 00:22:04.599
<v Speaker 4>So I ended up getting that book and I got

470
00:22:04.599 --> 00:22:07.680
<v Speaker 4>to read why he did certain things and the stirring

471
00:22:07.759 --> 00:22:10.039
<v Speaker 4>and the shaking and all that. So I adapted that stuff.

472
00:22:10.039 --> 00:22:12.279
<v Speaker 4>But I remember like no one taught me. So there

473
00:22:12.279 --> 00:22:14.880
<v Speaker 4>I am like strying to stir and I couldn't do

474
00:22:14.920 --> 00:22:16.680
<v Speaker 4>it with the spoon, so I had to bend it

475
00:22:16.720 --> 00:22:20.039
<v Speaker 4>into a C shape. I took the spoon, the metal spoon,

476
00:22:20.279 --> 00:22:22.160
<v Speaker 4>and bent it so much that it was easy for

477
00:22:22.240 --> 00:22:24.319
<v Speaker 4>me to stir so. And it also got to the

478
00:22:24.319 --> 00:22:26.759
<v Speaker 4>point when I started doing some consulting and I tell

479
00:22:26.759 --> 00:22:28.799
<v Speaker 4>people like, you know what, you don't need to worry

480
00:22:28.799 --> 00:22:31.960
<v Speaker 4>about that right now, let's just get a metal chopstick

481
00:22:32.079 --> 00:22:33.880
<v Speaker 4>and it's the same thing. Just do that. Just get

482
00:22:33.960 --> 00:22:37.279
<v Speaker 4>used to stirring it. So I got into I got

483
00:22:37.319 --> 00:22:40.160
<v Speaker 4>sympathetic and interested in teaching people that knew nothing. It

484
00:22:40.200 --> 00:22:42.480
<v Speaker 4>was more more interesting to me than someone who had

485
00:22:42.519 --> 00:22:45.200
<v Speaker 4>technique already. But I still feel like I don't really

486
00:22:45.240 --> 00:22:46.799
<v Speaker 4>have a strong technique.

487
00:22:47.079 --> 00:22:48.680
<v Speaker 2>That's funny that you say that, because I think you're

488
00:22:49.000 --> 00:22:51.680
<v Speaker 2>you're widely regarded as probably one of the best cocktail

489
00:22:51.720 --> 00:22:52.519
<v Speaker 2>chefs in the country.

490
00:22:52.680 --> 00:22:53.720
<v Speaker 3>Easy, hands down.

491
00:22:54.160 --> 00:22:54.920
<v Speaker 4>Yes, it is funny.

492
00:22:55.200 --> 00:22:56.960
<v Speaker 2>Your name is just like you're just at the top

493
00:22:57.000 --> 00:22:59.319
<v Speaker 2>of the of the pyramid for sure. How do you

494
00:22:59.359 --> 00:23:06.160
<v Speaker 2>feel about cocktail culture and the buttoned vest, sneery faced

495
00:23:06.559 --> 00:23:07.799
<v Speaker 2>suspender class.

496
00:23:07.440 --> 00:23:11.640
<v Speaker 4>Well, I personally feel Listen, I think I understood where

497
00:23:11.640 --> 00:23:13.279
<v Speaker 4>it started from and all that, and I just I

498
00:23:13.319 --> 00:23:15.319
<v Speaker 4>don't know, I just I think what I'm not even

499
00:23:15.359 --> 00:23:17.519
<v Speaker 4>referring to the vest because I think it's nice that,

500
00:23:18.160 --> 00:23:20.079
<v Speaker 4>you know, people will look nice. I understand all that

501
00:23:20.480 --> 00:23:23.000
<v Speaker 4>but I really do think that as time went by,

502
00:23:23.119 --> 00:23:25.599
<v Speaker 4>I think a lot of the attitudes that people had

503
00:23:25.640 --> 00:23:31.079
<v Speaker 4>and the kind of feeling what's the superior, Yeah, it

504
00:23:31.160 --> 00:23:33.519
<v Speaker 4>kind of killed the culture a lot. And I really

505
00:23:33.559 --> 00:23:37.640
<v Speaker 4>feel like, you know, when drinks started escalating and people like, oh,

506
00:23:38.000 --> 00:23:39.759
<v Speaker 4>you know, they're more like that about it, you know

507
00:23:39.799 --> 00:23:41.759
<v Speaker 4>what I mean? And I feel like some of that

508
00:23:42.000 --> 00:23:46.720
<v Speaker 4>really kind of destroyed some of the culture of cocktails

509
00:23:46.720 --> 00:23:48.799
<v Speaker 4>and how they should be regarded. I guess, you know,

510
00:23:48.880 --> 00:23:51.240
<v Speaker 4>people would tell me stories like they're going to a

511
00:23:51.279 --> 00:23:54.519
<v Speaker 4>bar and they'd ask for this drink and you know,

512
00:23:54.559 --> 00:23:57.279
<v Speaker 4>they'd make the drink and they didn't really like it,

513
00:23:57.319 --> 00:24:00.599
<v Speaker 4>and that bartender were like, that drink is perfect, you know.

514
00:24:01.200 --> 00:24:03.599
<v Speaker 4>And the thing is is how that's the opposite of

515
00:24:03.640 --> 00:24:07.240
<v Speaker 4>how I operate, because I operate all I am going

516
00:24:07.319 --> 00:24:09.559
<v Speaker 4>to make this drink for you until you tell me

517
00:24:09.599 --> 00:24:12.000
<v Speaker 4>it's great if you don't like it. I would horrify

518
00:24:12.039 --> 00:24:13.720
<v Speaker 4>people where I'd make a drink and I'd be like

519
00:24:13.759 --> 00:24:15.559
<v Speaker 4>I could see it in their face. I would grab

520
00:24:15.559 --> 00:24:17.599
<v Speaker 4>out of their hand and dump it. They didn't understand that.

521
00:24:17.920 --> 00:24:21.319
<v Speaker 4>They didn't understand how I would take a drink like

522
00:24:21.319 --> 00:24:23.200
<v Speaker 4>that's booze. I'm like, I don't think of it. That's

523
00:24:23.240 --> 00:24:28.839
<v Speaker 4>booze and I would dump it. So yeah, it's you know,

524
00:24:28.920 --> 00:24:30.839
<v Speaker 4>there's a lot of layers in that, and for me,

525
00:24:31.720 --> 00:24:34.559
<v Speaker 4>the biggest challenge for me was to just stay true

526
00:24:34.599 --> 00:24:36.839
<v Speaker 4>to who I was, even though some of it, some

527
00:24:36.920 --> 00:24:39.640
<v Speaker 4>of the times it was like fuck, you know, difficult,

528
00:24:40.160 --> 00:24:42.200
<v Speaker 4>you know, And I never wavered from what I did.

529
00:24:42.240 --> 00:24:44.880
<v Speaker 4>That that was always important to me, is I never

530
00:24:44.960 --> 00:24:47.119
<v Speaker 4>wavered from what I was doing, because I still don't.

531
00:24:47.200 --> 00:24:49.440
<v Speaker 4>I still never have been in a bar, and you

532
00:24:49.519 --> 00:24:52.559
<v Speaker 4>think about this bar, it's really only truly the second

533
00:24:52.559 --> 00:24:55.039
<v Speaker 4>bar I've ever worked in, if you really think in

534
00:24:55.160 --> 00:24:57.359
<v Speaker 4>ten years. I worked at the Library bar for four

535
00:24:57.359 --> 00:24:59.920
<v Speaker 4>and a half years and I worked here in service

536
00:25:00.119 --> 00:25:00.880
<v Speaker 4>for four weeks.

537
00:25:02.039 --> 00:25:04.640
<v Speaker 2>So Matthew clearly took his own path to get good

538
00:25:04.720 --> 00:25:07.000
<v Speaker 2>at what he does, and also just because this is

539
00:25:07.000 --> 00:25:09.319
<v Speaker 2>a fun place to do it. Here's a quick whiskey

540
00:25:09.359 --> 00:25:12.119
<v Speaker 2>breakdown for anyone who gets confused but doesn't want to

541
00:25:12.160 --> 00:25:14.279
<v Speaker 2>admit it, which was me for a long time. So

542
00:25:14.400 --> 00:25:17.599
<v Speaker 2>a whiskey is distilled from grain, it's aged in barrels.

543
00:25:17.640 --> 00:25:21.119
<v Speaker 2>Although corn whiskey aka moonshine does not have to be

544
00:25:21.160 --> 00:25:25.559
<v Speaker 2>aged Scotch whiskey made in Scotland. Bourbon is a type

545
00:25:25.559 --> 00:25:30.759
<v Speaker 2>of predominantly corn whiskey aged in new charred white oak barrels,

546
00:25:30.759 --> 00:25:33.519
<v Speaker 2>and rye is a type of aged whiskey made with

547
00:25:33.599 --> 00:25:36.799
<v Speaker 2>predominantly rye grains. So if someone's like, what'll it be,

548
00:25:37.119 --> 00:25:38.839
<v Speaker 2>and you're like, well, I'm a grown up, so I'd

549
00:25:38.880 --> 00:25:43.519
<v Speaker 2>like one bourbon scotch. Just know, bourbon scotch isn't a thing. Also,

550
00:25:43.720 --> 00:25:46.319
<v Speaker 2>just be yourself or do what you want. We're all

551
00:25:46.359 --> 00:25:47.039
<v Speaker 2>just doing our best.

552
00:25:47.079 --> 00:25:47.559
<v Speaker 1>Okay.

553
00:25:47.759 --> 00:25:51.599
<v Speaker 2>Was there ever a moment where you had to write out, Okay,

554
00:25:52.039 --> 00:25:54.200
<v Speaker 2>this is a whiskey, this is not a whiskey, this

555
00:25:54.279 --> 00:25:56.279
<v Speaker 2>is a type of whiskey. Bourbon is a type of whiskey,

556
00:25:56.279 --> 00:25:57.000
<v Speaker 2>but only in this.

557
00:25:57.799 --> 00:26:00.359
<v Speaker 4>I had to do that for trainings. Yeah, and I

558
00:26:00.400 --> 00:26:04.079
<v Speaker 4>had to educate myself on alcohol my palette because most

559
00:26:04.079 --> 00:26:06.960
<v Speaker 4>of the stuff I tried and be like this is disgusting. Really,

560
00:26:07.039 --> 00:26:09.440
<v Speaker 4>oh my god, I'd be like, ah, So I got

561
00:26:09.519 --> 00:26:11.799
<v Speaker 4>to learn to love scotch. I got to learn Mascal.

562
00:26:11.880 --> 00:26:13.920
<v Speaker 4>All these things that I know people really really love.

563
00:26:14.279 --> 00:26:16.279
<v Speaker 4>They weren't in my wheelhouse, you know, at all. And

564
00:26:16.319 --> 00:26:19.680
<v Speaker 4>they weren't things that It's like, alcohol just seemed gross

565
00:26:19.720 --> 00:26:21.920
<v Speaker 4>to me a lot of times. Really, yeah, a lot

566
00:26:21.960 --> 00:26:24.240
<v Speaker 4>of palettes, I know for a fact, can be developed

567
00:26:24.279 --> 00:26:26.640
<v Speaker 4>if I could develop a palette for alcohol. I know

568
00:26:26.720 --> 00:26:29.559
<v Speaker 4>people can develop pallets for anything. Because that was so

569
00:26:29.839 --> 00:26:34.400
<v Speaker 4>out of my realm of like something I would enjoy, right, yeah,

570
00:26:34.440 --> 00:26:37.400
<v Speaker 4>because I remember also like my father had gotten remarried

571
00:26:37.400 --> 00:26:39.720
<v Speaker 4>and I think I had like nine jack and cokes,

572
00:26:39.799 --> 00:26:41.519
<v Speaker 4>well you know what I mean, and I was just

573
00:26:41.640 --> 00:26:44.720
<v Speaker 4>throwing up, Like I mean, I was still I was

574
00:26:45.000 --> 00:26:46.839
<v Speaker 4>my shit, was I twenty five or something. I wasn't

575
00:26:46.839 --> 00:26:48.799
<v Speaker 4>that young, but I was like crazy, you know, like

576
00:26:48.960 --> 00:26:51.359
<v Speaker 4>that's the kind of shit I remember, Like you used

577
00:26:51.359 --> 00:26:53.839
<v Speaker 4>it just to get drunk, and here I was doing

578
00:26:53.880 --> 00:26:57.279
<v Speaker 4>something which was more about the experience the palette.

579
00:26:57.559 --> 00:27:00.720
<v Speaker 2>So Matthew changed his view of alcohol something that just

580
00:27:00.759 --> 00:27:04.359
<v Speaker 2>gets you sloppy hammered to essentially like a liquid art

581
00:27:04.400 --> 00:27:08.119
<v Speaker 2>supply that one can drink and eat. He started getting

582
00:27:08.319 --> 00:27:11.720
<v Speaker 2>more and more into the intersection of food and alcohol,

583
00:27:12.119 --> 00:27:17.799
<v Speaker 2>doing like alcoholic ice creams and savory cocktails like camomeal

584
00:27:17.920 --> 00:27:22.240
<v Speaker 2>infused rum with cherry tomatoes and applemint and lemon balm.

585
00:27:22.680 --> 00:27:26.039
<v Speaker 2>He made an icy cold goat milk and tequila with

586
00:27:26.119 --> 00:27:29.960
<v Speaker 2>black cardamom. He even made an alcoholic smoked garlic soup.

587
00:27:30.359 --> 00:27:33.079
<v Speaker 2>So just doing his own thing keeps him excited about

588
00:27:33.079 --> 00:27:33.480
<v Speaker 2>his work.

589
00:27:33.720 --> 00:27:35.799
<v Speaker 4>The other thing is not going out and not being

590
00:27:35.839 --> 00:27:39.599
<v Speaker 4>around that community. It allowed me to keep my passion strong.

591
00:27:39.799 --> 00:27:43.680
<v Speaker 4>I didn't want my passion to dissipate. And I isolated

592
00:27:43.720 --> 00:27:46.920
<v Speaker 4>myself because for that reason. And that's the thing is

593
00:27:46.920 --> 00:27:48.880
<v Speaker 4>I have just as much, if not more than when

594
00:27:48.880 --> 00:27:51.519
<v Speaker 4>I started. Oh that's good, and that hasn't died, and

595
00:27:51.559 --> 00:27:53.759
<v Speaker 4>that that is because I preserved it.

596
00:27:54.519 --> 00:27:56.359
<v Speaker 2>And what would you do if you're at the library

597
00:27:56.400 --> 00:28:00.799
<v Speaker 2>bar You've got like just a palette of fresh herbs

598
00:28:00.960 --> 00:28:04.880
<v Speaker 2>and you've got hand picked mushrooms you foraged, and then

599
00:28:04.960 --> 00:28:06.720
<v Speaker 2>someone comes up and they're like, can I get a

600
00:28:06.759 --> 00:28:07.640
<v Speaker 2>red ball on vodka?

601
00:28:08.119 --> 00:28:10.559
<v Speaker 4>In the beginning, it bothered me. Yeah, in the beginning,

602
00:28:10.720 --> 00:28:12.559
<v Speaker 4>you know what, it really did? You know, it really does.

603
00:28:12.680 --> 00:28:14.640
<v Speaker 4>And so what I ended up doing was I ended

604
00:28:14.720 --> 00:28:17.319
<v Speaker 4>up doing a reverse psychologist. The first thing is I

605
00:28:17.359 --> 00:28:19.359
<v Speaker 4>got rid of red Bull, so they didn't have that option.

606
00:28:19.440 --> 00:28:21.200
<v Speaker 4>So that's just I don't have it, and it would

607
00:28:21.240 --> 00:28:22.960
<v Speaker 4>be nice about it. You know what I mean, so

608
00:28:23.000 --> 00:28:23.960
<v Speaker 4>I was like, I don't have it, Like, what do

609
00:28:24.000 --> 00:28:25.000
<v Speaker 4>you mean you don't have red Bull?

610
00:28:25.079 --> 00:28:25.240
<v Speaker 1>You know?

611
00:28:25.920 --> 00:28:28.480
<v Speaker 4>So they would ask for a Bloody Mary, a dirty

612
00:28:28.480 --> 00:28:30.599
<v Speaker 4>Martini or a long on iced tea, and I thought, oh,

613
00:28:30.799 --> 00:28:33.960
<v Speaker 4>I can make my version of that. And because that's

614
00:28:33.960 --> 00:28:35.920
<v Speaker 4>something they have a point of reference to, if I

615
00:28:35.960 --> 00:28:38.559
<v Speaker 4>can make my version of that, make it great, they

616
00:28:38.599 --> 00:28:40.920
<v Speaker 4>will trust me with anything I do. And that's what happened.

617
00:28:41.279 --> 00:28:43.160
<v Speaker 4>So a kid would come in or whatever be like, yeah,

618
00:28:43.200 --> 00:28:44.880
<v Speaker 4>can I have a dirty Martin? I'd make my dirty

619
00:28:44.880 --> 00:28:46.640
<v Speaker 4>Sicilian and they'd be like, what the fuck is this?

620
00:28:46.640 --> 00:28:47.359
<v Speaker 4>This is amazing?

621
00:28:47.839 --> 00:28:49.759
<v Speaker 2>Quick question? What's in a dirty Sicilian?

622
00:28:49.839 --> 00:28:50.160
<v Speaker 1>You ask?

623
00:28:50.480 --> 00:28:54.000
<v Speaker 2>I had to know. It's Matthew's dirty Martini. It involves garlic,

624
00:28:54.359 --> 00:28:59.039
<v Speaker 2>fresh olive juice, oregano red pepper flakes, and some fresh

625
00:28:59.160 --> 00:28:59.960
<v Speaker 2>oregano buds.

626
00:29:00.559 --> 00:29:02.039
<v Speaker 3>It's like sipping a pizza.

627
00:29:02.160 --> 00:29:05.039
<v Speaker 4>And now I got them to try anything. They trusted me.

628
00:29:05.359 --> 00:29:07.319
<v Speaker 2>What about a Long Island? I see that was actually

629
00:29:07.599 --> 00:29:11.160
<v Speaker 2>literally on my list. Has anyone ever ordered a Long

630
00:29:11.200 --> 00:29:11.559
<v Speaker 2>Island for?

631
00:29:11.720 --> 00:29:13.599
<v Speaker 4>No question about it? And that's why I started making

632
00:29:13.640 --> 00:29:16.599
<v Speaker 4>incredible And I even did it when when I consulted

633
00:29:16.680 --> 00:29:18.839
<v Speaker 4>for Roy Choi when he opened the line. But what

634
00:29:18.880 --> 00:29:22.480
<v Speaker 4>I did is I did like organic cashasa aqua vite,

635
00:29:24.000 --> 00:29:25.920
<v Speaker 4>like mescal, all these things, and I did it with

636
00:29:26.000 --> 00:29:28.799
<v Speaker 4>fresh blood orange juice instead of coke. Oh my god.

637
00:29:29.000 --> 00:29:32.799
<v Speaker 4>And people were like, I remember this, this one guy.

638
00:29:33.279 --> 00:29:35.200
<v Speaker 4>You just reminded me of this. One guy would come

639
00:29:35.200 --> 00:29:37.799
<v Speaker 4>in just specifically, he goes, do you have that season?

640
00:29:37.799 --> 00:29:42.319
<v Speaker 4>He would say, do you have that seasonal? I'm like,

641
00:29:42.400 --> 00:29:45.000
<v Speaker 4>you just made my year calling this a seasonal A

642
00:29:45.079 --> 00:29:46.839
<v Speaker 4>Long Island, I state, did you.

643
00:29:46.880 --> 00:29:49.480
<v Speaker 3>Do you think your yoga training helped you be patient

644
00:29:49.559 --> 00:29:50.160
<v Speaker 3>with patrons?

645
00:29:50.160 --> 00:29:52.960
<v Speaker 4>No question, no question about it.

646
00:29:53.160 --> 00:29:55.039
<v Speaker 2>You know what, let's hop in a time machine. Let's

647
00:29:55.039 --> 00:29:58.799
<v Speaker 2>grab a bag of context about the old history of cocktails.

648
00:29:59.079 --> 00:30:02.480
<v Speaker 4>So the first cocktail really went way way back, and

649
00:30:02.519 --> 00:30:04.839
<v Speaker 4>you have to think about it too. Is people don't

650
00:30:04.880 --> 00:30:10.000
<v Speaker 4>realize this is cocktails is really our true culinary contribution

651
00:30:10.119 --> 00:30:13.640
<v Speaker 4>to the world. The cocktail was born here, really absolutely,

652
00:30:13.680 --> 00:30:15.519
<v Speaker 4>and it really came into the eighteen I think it

653
00:30:15.519 --> 00:30:18.039
<v Speaker 4>was around eighteen six ors so that where it came

654
00:30:18.079 --> 00:30:21.440
<v Speaker 4>out of New Orleans and the Sazaraq really being one

655
00:30:21.480 --> 00:30:25.279
<v Speaker 4>of the first cocktails. And really that is what people

656
00:30:25.319 --> 00:30:28.000
<v Speaker 4>don't realize that. The reason why it's spread is when

657
00:30:28.039 --> 00:30:31.559
<v Speaker 4>prohibition came and these bartenders couldn't work here, they went

658
00:30:31.599 --> 00:30:34.640
<v Speaker 4>to Europe and other places and they spread their knowledge,

659
00:30:34.640 --> 00:30:36.519
<v Speaker 4>and that's how the cocktail started to spread.

660
00:30:36.960 --> 00:30:39.759
<v Speaker 2>A sasaraq, by the bye is a stirred drink made

661
00:30:39.799 --> 00:30:43.319
<v Speaker 2>with absinthe, just a little bit a sugar cube, rye

662
00:30:43.359 --> 00:30:46.920
<v Speaker 2>whiskey or kgnac, and a few dashes of these pink

663
00:30:47.160 --> 00:30:51.799
<v Speaker 2>anisse floral paste shows bitters, which are local to New Orleans.

664
00:30:51.839 --> 00:30:52.440
<v Speaker 3>They're so good.

665
00:30:52.759 --> 00:30:54.680
<v Speaker 2>Whenever I've had a sazarac, I always feel like I

666
00:30:54.680 --> 00:30:57.160
<v Speaker 2>should just bob my hair and do the Charleston and

667
00:30:57.880 --> 00:30:59.920
<v Speaker 2>Pine for a lover that went off to war.

668
00:31:00.680 --> 00:31:03.839
<v Speaker 4>The thing that's significant about the sazaraq, which is really

669
00:31:03.839 --> 00:31:06.880
<v Speaker 4>what it comes down to, is during that time as well,

670
00:31:07.200 --> 00:31:10.519
<v Speaker 4>is that was originally made with cognac okay, and I

671
00:31:10.519 --> 00:31:12.680
<v Speaker 4>think at that time there was a time I can't

672
00:31:12.720 --> 00:31:14.799
<v Speaker 4>remember the period, but it was either late eighteen hundreds

673
00:31:14.839 --> 00:31:20.240
<v Speaker 4>or early nine hundreds. There was a major major problem with

674
00:31:20.400 --> 00:31:23.319
<v Speaker 4>drought in France and all those grapes were lost, so

675
00:31:23.319 --> 00:31:26.480
<v Speaker 4>they stopped making cognac, and that's why they started to

676
00:31:26.519 --> 00:31:29.240
<v Speaker 4>have to start making rye and put Rye into the

677
00:31:29.279 --> 00:31:32.200
<v Speaker 4>Sazaraq And it was during prohibition where they couldn't get

678
00:31:32.240 --> 00:31:34.640
<v Speaker 4>rye here that they were starting to get Canadian rye whiskey.

679
00:31:34.960 --> 00:31:37.440
<v Speaker 4>So that's how that's the interesting things of how those

680
00:31:37.480 --> 00:31:40.400
<v Speaker 4>things came about. Most of these things, just in life,

681
00:31:40.400 --> 00:31:43.559
<v Speaker 4>come about because of necessity. You lose something, you have

682
00:31:43.599 --> 00:31:46.240
<v Speaker 4>to replace it, right, And that's what that was. You know,

683
00:31:46.799 --> 00:31:48.480
<v Speaker 4>I think a lot of people don't realize that there

684
00:31:48.519 --> 00:31:51.640
<v Speaker 4>was a huge rum coming out of New England. People

685
00:31:51.720 --> 00:31:53.480
<v Speaker 4>don't realize that, you know, am was coming out of

686
00:31:53.480 --> 00:31:55.359
<v Speaker 4>New England. Yes, we had rum runner boats.

687
00:31:55.799 --> 00:31:57.839
<v Speaker 2>Matthew got a firsthand look at some of this New

688
00:31:57.839 --> 00:31:59.759
<v Speaker 2>England rum in a very weird place.

689
00:32:00.039 --> 00:32:02.920
<v Speaker 4>Because I remember a random thing too is when I

690
00:32:03.359 --> 00:32:05.319
<v Speaker 4>had been scuba diving for years but I had to

691
00:32:05.319 --> 00:32:07.799
<v Speaker 4>go get my license and now they required that one

692
00:32:08.359 --> 00:32:10.079
<v Speaker 4>and my girlfriend at the time there we ended up

693
00:32:10.079 --> 00:32:13.839
<v Speaker 4>getting certified. Like out at JFK, like in the day

694
00:32:15.000 --> 00:32:17.799
<v Speaker 4>you could go down the car was within no visibility.

695
00:32:17.799 --> 00:32:19.920
<v Speaker 4>There was this case he's sitting at he's doing your

696
00:32:19.920 --> 00:32:21.680
<v Speaker 4>signals and you have to do it. But then we

697
00:32:21.720 --> 00:32:24.799
<v Speaker 4>went on a night dive in Coney Island, at night,

698
00:32:24.880 --> 00:32:27.359
<v Speaker 4>and there were all these rum runner boats and you

699
00:32:27.400 --> 00:32:30.759
<v Speaker 4>could still find in the wreck bottles of rum that

700
00:32:30.799 --> 00:32:32.839
<v Speaker 4>had been there in the thirties. Yeah, the people were

701
00:32:32.839 --> 00:32:36.160
<v Speaker 4>smiling because so it's little things like that that I

702
00:32:36.559 --> 00:32:38.599
<v Speaker 4>held on to that I loved, you know, that was

703
00:32:38.680 --> 00:32:39.319
<v Speaker 4>interesting to me.

704
00:32:39.880 --> 00:32:42.880
<v Speaker 2>Matthew's general vibe, of course, involves fresh ingredients, and he

705
00:32:42.920 --> 00:32:46.359
<v Speaker 2>does a lot of foraging for mushrooms and green walnut,

706
00:32:46.519 --> 00:32:51.160
<v Speaker 2>purple sage and edible flowers, thistles even, And I just

707
00:32:51.200 --> 00:32:54.519
<v Speaker 2>imagine he must check out during misty mornings with like

708
00:32:54.519 --> 00:32:59.720
<v Speaker 2>a satchel gathering herbs for tinctures, and man, I'm like, whow,

709
00:33:00.079 --> 00:33:02.359
<v Speaker 2>this dude's live in the life. But also, before you

710
00:33:02.400 --> 00:33:04.759
<v Speaker 2>grow a beard and start digging up roots, make sure

711
00:33:04.799 --> 00:33:08.359
<v Speaker 2>that you have permission, because some foraging is technically illegal,

712
00:33:08.599 --> 00:33:10.640
<v Speaker 2>and this whole fantasy would be a real buzzkill if

713
00:33:10.680 --> 00:33:14.640
<v Speaker 2>you got arrested. So if you're looking for locally grown fruit,

714
00:33:15.279 --> 00:33:19.519
<v Speaker 2>say from stranger's yards, you can check out fallingfruit dot org,

715
00:33:19.759 --> 00:33:24.160
<v Speaker 2>which maps over laden shrubs and trees all over the world.

716
00:33:24.480 --> 00:33:27.079
<v Speaker 2>Usually if it hangs over a fence, it's fair game.

717
00:33:27.279 --> 00:33:29.000
<v Speaker 2>I just zoomed in on my neighborhood and I found

718
00:33:29.079 --> 00:33:31.839
<v Speaker 2>some bitter citrus. And then I was surprised to see

719
00:33:32.039 --> 00:33:34.519
<v Speaker 2>one tree in a parking lot and I was like, huh.

720
00:33:34.519 --> 00:33:36.559
<v Speaker 2>I zoomed in and read that it was just the

721
00:33:36.640 --> 00:33:39.319
<v Speaker 2>dumpster behind Trader Jos and there was a warning that

722
00:33:39.319 --> 00:33:41.720
<v Speaker 2>there was razor wire surrounding it. So some people who

723
00:33:41.759 --> 00:33:45.759
<v Speaker 2>map fallingfruit dot org have very liberal definitions of foraging,

724
00:33:46.000 --> 00:33:49.279
<v Speaker 2>but that's obviously not the kind of foraging Matthew was doing.

725
00:33:49.359 --> 00:33:51.920
<v Speaker 2>He's got all kinds of cactus, fruit and bay leaf

726
00:33:52.000 --> 00:33:56.240
<v Speaker 2>and more growing wild nearby and honest property, plus what

727
00:33:56.279 --> 00:33:57.599
<v Speaker 2>he's got in his restaurant gardens.

728
00:33:57.880 --> 00:33:59.720
<v Speaker 4>It's a huge part of what I do, no question

729
00:33:59.759 --> 00:34:02.799
<v Speaker 4>about it. It's always I could tell people I grow things,

730
00:34:02.799 --> 00:34:04.920
<v Speaker 4>I go to the farmer's market and I forg those.

731
00:34:05.240 --> 00:34:07.039
<v Speaker 4>That makes up the elements of what I do.

732
00:34:07.440 --> 00:34:09.960
<v Speaker 2>And you do a lot of infusions too. That's entirely

733
00:34:10.039 --> 00:34:10.360
<v Speaker 2>like Yah.

734
00:34:10.360 --> 00:34:12.320
<v Speaker 3>When I first had your cocktails, I was like, it's.

735
00:34:12.239 --> 00:34:14.000
<v Speaker 4>Still that way. I mean, if you look at the bar,

736
00:34:14.079 --> 00:34:16.519
<v Speaker 4>I mean, it's just it's escalated into you know, other

737
00:34:16.599 --> 00:34:19.840
<v Speaker 4>things and doing a parmesan removeth I was working on

738
00:34:19.880 --> 00:34:21.079
<v Speaker 4>this liquid cheese board.

739
00:34:21.559 --> 00:34:24.360
<v Speaker 2>I read about this, Yeah, where you baked your own bread,

740
00:34:24.480 --> 00:34:27.320
<v Speaker 2>made it into croutons, and then soaked it in an alcohol.

741
00:34:27.480 --> 00:34:30.880
<v Speaker 3>You're Willy Wonka. Wow, you're the Willy Wonka of alcohol.

742
00:34:30.880 --> 00:34:34.280
<v Speaker 4>It's just how my mind thinks. Yeah, you know so, Yeah,

743
00:34:34.320 --> 00:34:35.320
<v Speaker 4>it's just how my mind thinks.

744
00:34:35.440 --> 00:34:37.119
<v Speaker 2>What kind of tips would you give to someone who

745
00:34:37.480 --> 00:34:39.480
<v Speaker 2>wants to start infusing at home?

746
00:34:39.599 --> 00:34:42.239
<v Speaker 4>I think the tip that I always give somebody, whether

747
00:34:42.280 --> 00:34:45.199
<v Speaker 4>it's infusing whatever is you know, take one ingredient that

748
00:34:45.280 --> 00:34:48.400
<v Speaker 4>you love, okay, and do five or six different things

749
00:34:48.440 --> 00:34:51.559
<v Speaker 4>with it. So let's just say you grab basil, right, make,

750
00:34:52.119 --> 00:34:54.199
<v Speaker 4>you know, do an infusion with it, make an oil

751
00:34:54.280 --> 00:34:57.440
<v Speaker 4>out of it, muddle it, make a beer with it.

752
00:34:57.480 --> 00:34:59.800
<v Speaker 4>Whatever that is. You'll just take that and see see

753
00:34:59.800 --> 00:35:02.400
<v Speaker 4>how how many things you can do with that one flavor.

754
00:35:02.719 --> 00:35:05.400
<v Speaker 4>And that opens up your mind to everything. So infusing

755
00:35:05.519 --> 00:35:07.000
<v Speaker 4>is very simple. By the way. You never have to

756
00:35:07.000 --> 00:35:10.599
<v Speaker 4>worry about measurements. You take whatever empty glass you have

757
00:35:10.719 --> 00:35:13.480
<v Speaker 4>jar and I always fill it three coreds away with

758
00:35:13.639 --> 00:35:15.920
<v Speaker 4>ingredients and then I cover it with alcohol, so you

759
00:35:16.000 --> 00:35:20.039
<v Speaker 4>never have to worry about proportion. And the basic rule

760
00:35:20.159 --> 00:35:23.400
<v Speaker 4>is most of that stuff will never over infuse. Although

761
00:35:23.679 --> 00:35:26.559
<v Speaker 4>two weeks is perfect, but when you deal with tea

762
00:35:26.639 --> 00:35:29.519
<v Speaker 4>or spice, that's literally two hours. You don't ever want

763
00:35:29.519 --> 00:35:31.519
<v Speaker 4>to go over that. Okay, those are kind of the

764
00:35:31.599 --> 00:35:34.599
<v Speaker 4>general rules. It's being general, but it works for people.

765
00:35:34.840 --> 00:35:38.119
<v Speaker 3>What's been your favorite infusion you've ever done? Infusion or

766
00:35:38.199 --> 00:35:40.400
<v Speaker 3>surprising like oh hot, damn network.

767
00:35:40.480 --> 00:35:43.079
<v Speaker 4>I would say, no question about the sea moss from

768
00:35:43.079 --> 00:35:43.679
<v Speaker 4>Saint Lucia.

769
00:35:43.880 --> 00:35:45.119
<v Speaker 2>The sea moss.

770
00:35:45.239 --> 00:35:47.519
<v Speaker 4>It's not here right now, but I have sea moss.

771
00:35:47.760 --> 00:35:49.880
<v Speaker 4>It was actually my favorite drink of the menu as

772
00:35:49.920 --> 00:35:53.480
<v Speaker 4>well here. It's so when I went to Saint Lucia

773
00:35:53.480 --> 00:35:57.079
<v Speaker 4>about three years ago, and this sea moss is magical

774
00:35:57.400 --> 00:36:02.880
<v Speaker 4>and it's just this briny, salty oceany thing. And I

775
00:36:02.960 --> 00:36:07.840
<v Speaker 4>mixed it with mescal oh with white balsamic vinegar and wakatai,

776
00:36:07.920 --> 00:36:10.280
<v Speaker 4>which is a black Peruvian mint, and I garnished it

777
00:36:10.280 --> 00:36:12.760
<v Speaker 4>with peacock feathers. It was one of them. It's my favorite,

778
00:36:12.880 --> 00:36:14.800
<v Speaker 4>one of my favorite things. But that infusion is just

779
00:36:14.880 --> 00:36:18.360
<v Speaker 4>golden and you and I also love infusions where you're like,

780
00:36:18.519 --> 00:36:21.239
<v Speaker 4>what the hell is that? That's disgusting, but then when

781
00:36:21.239 --> 00:36:23.880
<v Speaker 4>you mix it it's great. Because my favorite infusion to

782
00:36:23.960 --> 00:36:26.400
<v Speaker 4>drink on its own is the white guava. It's like gold,

783
00:36:26.679 --> 00:36:28.679
<v Speaker 4>what is it? How do you do that? That's just

784
00:36:29.119 --> 00:36:31.760
<v Speaker 4>taking now white wuava. So it's not the pink. The

785
00:36:31.800 --> 00:36:33.760
<v Speaker 4>pink people think, oh, that's going to be more flavorable.

786
00:36:34.039 --> 00:36:36.599
<v Speaker 4>There's so much flavor coming off of the skin and

787
00:36:36.639 --> 00:36:38.559
<v Speaker 4>so much I just put them whole. You don't have

788
00:36:38.599 --> 00:36:41.119
<v Speaker 4>to cut them up again. Take a jar, fill them

789
00:36:41.159 --> 00:36:43.320
<v Speaker 4>out three chords away, and then I fill it with tequila.

790
00:36:43.400 --> 00:36:45.079
<v Speaker 4>Oh dang, one of my favorite things.

791
00:36:45.159 --> 00:36:46.920
<v Speaker 3>A couple of weeks, a couple of weeks, give it

792
00:36:46.920 --> 00:36:47.840
<v Speaker 3>a couple of weeks.

793
00:36:47.679 --> 00:36:50.320
<v Speaker 4>And then strain it out. It's this beautiful yellow and

794
00:36:50.360 --> 00:36:53.559
<v Speaker 4>the smell and taste. That's how I booked a twelve

795
00:36:53.559 --> 00:36:56.519
<v Speaker 4>million dollar wedding. Oh my god. Someone hired me just

796
00:36:56.559 --> 00:36:58.639
<v Speaker 4>because they heard about me, right, And I went and

797
00:36:58.679 --> 00:37:01.639
<v Speaker 4>did her like bridle shower, soho house and she was

798
00:37:01.679 --> 00:37:05.840
<v Speaker 4>like this all night with my drinks. I'm like okay,

799
00:37:05.880 --> 00:37:08.039
<v Speaker 4>and she tried that she was she's doing my wedding.

800
00:37:08.119 --> 00:37:10.800
<v Speaker 4>Oh my god, I didn't realize it was twelve It

801
00:37:10.840 --> 00:37:13.199
<v Speaker 4>was crazy. Yeah. It was like they had John Legend

802
00:37:13.280 --> 00:37:16.480
<v Speaker 4>there and John Mayor. It was just like they hired

803
00:37:16.519 --> 00:37:19.079
<v Speaker 4>and fired me. Twice and all that this.

804
00:37:19.519 --> 00:37:22.360
<v Speaker 2>And so when you're making a cocktail or when you're

805
00:37:22.400 --> 00:37:25.320
<v Speaker 2>thinking about the perfect cocktail, what kind of balance between

806
00:37:25.400 --> 00:37:28.599
<v Speaker 2>sweet and bitter and sour are do you think makes

807
00:37:28.639 --> 00:37:29.280
<v Speaker 2>a good cocktail.

808
00:37:29.360 --> 00:37:32.079
<v Speaker 4>It's not about bitter sweeter, and it's all about balance.

809
00:37:32.800 --> 00:37:36.280
<v Speaker 4>You can make anything great if you balance it. So

810
00:37:36.320 --> 00:37:38.559
<v Speaker 4>I like when what I used to tell people is

811
00:37:40.400 --> 00:37:45.000
<v Speaker 4>I truly believe that everything goes with everything. Okay, it's

812
00:37:45.039 --> 00:37:47.599
<v Speaker 4>just about balance, you know, you you you know. Later

813
00:37:47.679 --> 00:37:49.599
<v Speaker 4>on in life, I look at this book called the

814
00:37:49.639 --> 00:37:51.800
<v Speaker 4>Flavor Bible. We ever heard of that? So it's like

815
00:37:51.840 --> 00:37:54.280
<v Speaker 4>they write all these things about things that go well together, right,

816
00:37:54.320 --> 00:37:56.800
<v Speaker 4>and it was interesting, and then they would be like

817
00:37:56.840 --> 00:37:59.280
<v Speaker 4>the things that don't go well together? And of course

818
00:37:59.280 --> 00:38:02.320
<v Speaker 4>what I would do is I would take those ye like,

819
00:38:02.360 --> 00:38:04.519
<v Speaker 4>I'm going to show you how lavender and coffee can

820
00:38:04.559 --> 00:38:06.519
<v Speaker 4>go together, you know what I mean? So it's yeah,

821
00:38:06.599 --> 00:38:09.119
<v Speaker 4>why not? But it's all about balance. So that's what

822
00:38:09.159 --> 00:38:11.239
<v Speaker 4>it is so for me. And also if you're just

823
00:38:11.280 --> 00:38:13.920
<v Speaker 4>starting off with the simple formula that I told you about,

824
00:38:14.239 --> 00:38:16.199
<v Speaker 4>that's where you would start, okay.

825
00:38:16.280 --> 00:38:19.280
<v Speaker 2>So remember it's just math, essentially two to one to one,

826
00:38:19.400 --> 00:38:23.159
<v Speaker 2>two parts liquor, one part sweet, one part tart citrus,

827
00:38:23.280 --> 00:38:25.039
<v Speaker 2>and you can tweak it a little if it needs it.

828
00:38:25.320 --> 00:38:28.239
<v Speaker 4>That's where you start with everything. So if it's bitter sweet, whatever,

829
00:38:28.480 --> 00:38:30.960
<v Speaker 4>start with that formula and then adjust from there if

830
00:38:31.000 --> 00:38:33.400
<v Speaker 4>you need to go less sweet. But that formula will

831
00:38:33.400 --> 00:38:35.920
<v Speaker 4>never that dacre formula is never going to let you down,

832
00:38:36.239 --> 00:38:38.440
<v Speaker 4>just in the very simple terms. You know, I think

833
00:38:39.000 --> 00:38:41.039
<v Speaker 4>you know where I broke the rule is when I

834
00:38:41.079 --> 00:38:43.159
<v Speaker 4>did the Last Tang with Modana, which is why that

835
00:38:43.280 --> 00:38:45.000
<v Speaker 4>was such an iconic drink for me. For a lot

836
00:38:45.000 --> 00:38:50.159
<v Speaker 4>of different reasons. It had balsamic, vinegar strawberry, but that

837
00:38:50.280 --> 00:38:53.159
<v Speaker 4>drink represented so much for me because it was the

838
00:38:53.159 --> 00:38:55.320
<v Speaker 4>first time I broke the rules of not doing a

839
00:38:55.360 --> 00:38:58.920
<v Speaker 4>three quarter three quarter and not using lime, juice or sweetener.

840
00:38:59.039 --> 00:39:02.039
<v Speaker 4>I use just that balsomaic and I used an ounce

841
00:39:02.079 --> 00:39:05.480
<v Speaker 4>of it. But that is the drink that made me

842
00:39:05.559 --> 00:39:07.320
<v Speaker 4>also get rid of a menu for the rest of

843
00:39:07.320 --> 00:39:09.039
<v Speaker 4>my life, which is because a woman came in and

844
00:39:09.079 --> 00:39:11.599
<v Speaker 4>she said, could you make me something sweet but not

845
00:39:11.679 --> 00:39:13.880
<v Speaker 4>too sweet? So I made her that. She goes, oh

846
00:39:13.920 --> 00:39:15.400
<v Speaker 4>my god, this is the best drink of her. She goes,

847
00:39:15.400 --> 00:39:18.039
<v Speaker 4>what's in it? I go, well, it's got strawberries and

848
00:39:18.199 --> 00:39:22.360
<v Speaker 4>gin and balsamic vinage. She goes, balsamic vinegar. Hate vinegar?

849
00:39:22.559 --> 00:39:24.599
<v Speaker 4>Can you make me something else? I said, you just

850
00:39:24.639 --> 00:39:26.239
<v Speaker 4>told me it was the best drinker I know, but

851
00:39:26.280 --> 00:39:27.519
<v Speaker 4>I hate balsamic vinegar.

852
00:39:27.639 --> 00:39:28.159
<v Speaker 3>Oh my god.

853
00:39:28.199 --> 00:39:31.079
<v Speaker 4>So what I realized is how much people taste in

854
00:39:31.119 --> 00:39:34.599
<v Speaker 4>their head, but also how much they associate the things

855
00:39:34.599 --> 00:39:38.039
<v Speaker 4>they don't like with food. And it's very different in

856
00:39:38.079 --> 00:39:40.599
<v Speaker 4>the liquid form. So I got people who didn't like

857
00:39:40.719 --> 00:39:43.760
<v Speaker 4>certain things, and it's happened even during the last four

858
00:39:43.760 --> 00:39:46.239
<v Speaker 4>weeks of service here at Moley. People like, Okay, I

859
00:39:46.239 --> 00:39:47.760
<v Speaker 4>don't like that. I'm like, can you just try it

860
00:39:47.800 --> 00:39:49.679
<v Speaker 4>in this form, and like, oh my god, that's great,

861
00:39:49.719 --> 00:39:52.440
<v Speaker 4>you know. And it's because the texture is taken out

862
00:39:52.440 --> 00:39:54.679
<v Speaker 4>of it, things are taken out of it that's not

863
00:39:54.719 --> 00:39:56.880
<v Speaker 4>associated with the food elements, so they can actually love

864
00:39:56.920 --> 00:39:58.760
<v Speaker 4>it in the liquid form, which is what I love,

865
00:39:58.840 --> 00:40:01.639
<v Speaker 4>because I do believe that the liquid form is the

866
00:40:01.679 --> 00:40:04.440
<v Speaker 4>most powerful form. You know, when I was doing a

867
00:40:04.480 --> 00:40:09.000
<v Speaker 4>lot of dinners with Roberto Cortez, this amazing chef, and

868
00:40:09.119 --> 00:40:10.880
<v Speaker 4>he would say, you know, the juice of a steak

869
00:40:11.000 --> 00:40:14.280
<v Speaker 4>is so much more powerful than the actual steak. Oh,

870
00:40:14.320 --> 00:40:16.360
<v Speaker 4>and he's right, you know, like the flavor that gets

871
00:40:16.360 --> 00:40:19.039
<v Speaker 4>trapped in there is incredible. And I realized that's what

872
00:40:19.079 --> 00:40:21.719
<v Speaker 4>was happening when you have alcohols. The reason why the

873
00:40:21.800 --> 00:40:24.280
<v Speaker 4>infusions are so great. It's adding a layer that you

874
00:40:24.400 --> 00:40:27.159
<v Speaker 4>just can't do in food, really to that extent where

875
00:40:27.159 --> 00:40:28.840
<v Speaker 4>you can have something layered in there, but then add

876
00:40:28.840 --> 00:40:30.480
<v Speaker 4>all these other things. It's difficult.

877
00:40:30.719 --> 00:40:32.920
<v Speaker 2>So at one point Matthew made a bloody mary with

878
00:40:33.119 --> 00:40:36.599
<v Speaker 2>beat horse radish and then started using that in other

879
00:40:36.679 --> 00:40:40.199
<v Speaker 2>drinks like his borridge flower topped gin and cucumber drink

880
00:40:40.239 --> 00:40:41.280
<v Speaker 2>called the Breeder's Cup.

881
00:40:41.679 --> 00:40:43.599
<v Speaker 4>And I made that drink. And here's the thing that's funny.

882
00:40:43.639 --> 00:40:46.000
<v Speaker 4>I didn't try that drink for a month and a half.

883
00:40:46.280 --> 00:40:48.159
<v Speaker 4>Why not because I knew it was great and I

884
00:40:48.199 --> 00:40:51.400
<v Speaker 4>was like, I don't like horse radish. That's the other

885
00:40:51.440 --> 00:40:53.800
<v Speaker 4>thing I tried to tell people is I actually can

886
00:40:53.840 --> 00:40:56.960
<v Speaker 4>make drinks for people that I would never drink flavor wise.

887
00:40:57.239 --> 00:40:58.960
<v Speaker 4>And I don't know where that came from. I don't

888
00:40:59.000 --> 00:41:02.480
<v Speaker 4>know where all this came from. This how I think

889
00:41:02.519 --> 00:41:05.440
<v Speaker 4>in the colony aspect, because I got to the point

890
00:41:05.480 --> 00:41:08.199
<v Speaker 4>I was tasting so much in my head I didn't

891
00:41:08.199 --> 00:41:09.760
<v Speaker 4>even need to try it. You can just figure out.

892
00:41:09.760 --> 00:41:11.440
<v Speaker 4>One of my famous bites here was a sea arch

893
00:41:11.440 --> 00:41:14.960
<v Speaker 4>in bite that I did with a vanilla infused aquavite

894
00:41:15.480 --> 00:41:18.440
<v Speaker 4>smoke soy sauce, and then I juiced the cactus fruit

895
00:41:19.199 --> 00:41:20.840
<v Speaker 4>and made grenita out of it on top, so it's

896
00:41:20.880 --> 00:41:24.440
<v Speaker 4>like a Uni snowcoll I didn't try that for the

897
00:41:24.519 --> 00:41:27.639
<v Speaker 4>first month, and people I don't understand. I know it's good.

898
00:41:27.719 --> 00:41:31.039
<v Speaker 2>You know, his bar still has this array of jars

899
00:41:31.119 --> 00:41:33.679
<v Speaker 2>filled with booze and fruit, kind of like a very

900
00:41:33.760 --> 00:41:38.079
<v Speaker 2>stylish museum of natural history. But the specimen jars are

901
00:41:38.199 --> 00:41:42.480
<v Speaker 2>vastly more edible than like rubbery sharks informaldehyde. And I

902
00:41:42.480 --> 00:41:44.920
<v Speaker 2>can see why he just comes here to tinker, even

903
00:41:44.960 --> 00:41:47.159
<v Speaker 2>when the place is temporarily shuttered.

904
00:41:47.719 --> 00:41:50.440
<v Speaker 4>Yeah. I turned fifty this year, and on my fiftieth birthday,

905
00:41:50.480 --> 00:41:53.920
<v Speaker 4>nobody knew I was here the whole day by myself.

906
00:41:53.960 --> 00:41:58.039
<v Speaker 4>I didn't tell anybody. I cooked for myself. I did.

907
00:41:58.159 --> 00:41:59.760
<v Speaker 4>I just and it was like the greatest day of

908
00:41:59.760 --> 00:42:01.239
<v Speaker 4>my life. Oh, that's really right.

909
00:42:02.199 --> 00:42:03.880
<v Speaker 2>And I noticed, like you look at your bar, and

910
00:42:03.960 --> 00:42:05.800
<v Speaker 2>your bar does not have shelves of alcohol.

911
00:42:05.880 --> 00:42:06.880
<v Speaker 3>It has jars.

912
00:42:07.079 --> 00:42:11.079
<v Speaker 4>I'm a distributor's nightmare. Yeah, because you don't mean where's

913
00:42:11.159 --> 00:42:12.360
<v Speaker 4>my grade goes? Where is this?

914
00:42:12.559 --> 00:42:14.599
<v Speaker 3>Yeah, you don't see any bottles of alcohol?

915
00:42:14.679 --> 00:42:16.239
<v Speaker 4>What I was trying to What I was trying to

916
00:42:16.280 --> 00:42:18.280
<v Speaker 4>achieve that I always wanted when someone asked me, oh,

917
00:42:18.280 --> 00:42:19.760
<v Speaker 4>what would be your idea by well, I said, what

918
00:42:19.760 --> 00:42:23.239
<v Speaker 4>would be Italian farm, kitchen meats, Japanese sushi bar.

919
00:42:23.880 --> 00:42:26.000
<v Speaker 2>So, if you want to entertain folks but you don't

920
00:42:26.159 --> 00:42:28.840
<v Speaker 2>happen to own a bar, what do you do?

921
00:42:28.880 --> 00:42:29.119
<v Speaker 3>You do?

922
00:42:29.239 --> 00:42:31.480
<v Speaker 2>Math? And then what do you tell people who, let's

923
00:42:31.480 --> 00:42:37.280
<v Speaker 2>say holidays, they're having parties, how do they stock for

924
00:42:37.400 --> 00:42:37.920
<v Speaker 2>a party?

925
00:42:38.400 --> 00:42:39.199
<v Speaker 4>How stock for a.

926
00:42:39.119 --> 00:42:41.119
<v Speaker 2>Part How much booze do you get if you're throwing

927
00:42:41.119 --> 00:42:41.880
<v Speaker 2>a dinner party?

928
00:42:41.920 --> 00:42:44.159
<v Speaker 4>How much? Well, it depends on the people. Wh When

929
00:42:44.159 --> 00:42:46.880
<v Speaker 4>I do events, you have to remember each bottle is

930
00:42:46.920 --> 00:42:50.960
<v Speaker 4>about twelve cocktails, Okay, you know, because it's two ounces, right, So,

931
00:42:51.280 --> 00:42:52.920
<v Speaker 4>and then I always figured they's going to be two

932
00:42:53.000 --> 00:42:57.960
<v Speaker 4>or three drinks per person at least, you know, So

933
00:42:58.039 --> 00:43:00.199
<v Speaker 4>if you have fifty people, then I know I have

934
00:43:00.239 --> 00:43:03.039
<v Speaker 4>to have about one hundred and fifty cocktails to be safe.

935
00:43:03.280 --> 00:43:05.800
<v Speaker 4>One hundred and fifty in to twelve is approximately twelve

936
00:43:05.840 --> 00:43:08.000
<v Speaker 4>bottles out there, and then you could do different things.

937
00:43:08.159 --> 00:43:10.400
<v Speaker 4>Twelve times twelve is one forty four, so you're very

938
00:43:10.400 --> 00:43:10.920
<v Speaker 4>close to that.

939
00:43:11.400 --> 00:43:14.679
<v Speaker 2>Of course, adjustice down for smaller parties. I do not

940
00:43:14.800 --> 00:43:17.400
<v Speaker 2>have fifty friends, and if you don't want to be

941
00:43:17.679 --> 00:43:19.519
<v Speaker 2>shaking drinks in the kitchen all night.

942
00:43:20.039 --> 00:43:22.000
<v Speaker 4>The other thing is you could make a killer punch,

943
00:43:22.079 --> 00:43:24.920
<v Speaker 4>which is a very simple recipe and I learned this

944
00:43:24.960 --> 00:43:28.039
<v Speaker 4>a long time ago. And the rhyme is four strong,

945
00:43:28.800 --> 00:43:33.119
<v Speaker 4>four week, one sour, and one sweet, so four strow

946
00:43:33.159 --> 00:43:35.400
<v Speaker 4>would be the alcohol before we could be some kind

947
00:43:35.440 --> 00:43:38.480
<v Speaker 4>of juice like pomegranate or blood orange. Then you do

948
00:43:38.880 --> 00:43:41.400
<v Speaker 4>one sweet so one cup, you know, one cup of

949
00:43:41.639 --> 00:43:43.360
<v Speaker 4>a gabi stair for sugar there, and then one cup

950
00:43:43.400 --> 00:43:44.400
<v Speaker 4>of citrus.

951
00:43:44.360 --> 00:43:47.320
<v Speaker 2>Tart citrus like lemon or lime juice, not just like

952
00:43:47.360 --> 00:43:48.800
<v Speaker 2>a glug of sunny delight.

953
00:43:49.079 --> 00:43:51.159
<v Speaker 4>If you follow that, you're always going to go right.

954
00:43:51.159 --> 00:43:53.320
<v Speaker 4>So I'll make a big punch with that, put a

955
00:43:53.360 --> 00:43:56.079
<v Speaker 4>big block in there, and that that's really great to

956
00:43:56.079 --> 00:43:58.880
<v Speaker 4>do an easy and if you're doing infusions, it's a

957
00:43:58.880 --> 00:44:01.719
<v Speaker 4>great way to add flavor into that without really like

958
00:44:01.800 --> 00:44:03.559
<v Speaker 4>you didn't mix that and all of a sudden you

959
00:44:03.599 --> 00:44:06.559
<v Speaker 4>have all this flavor because you infused it. Ah, that's

960
00:44:06.559 --> 00:44:08.719
<v Speaker 4>what I love about infusions. You add one more layer

961
00:44:08.719 --> 00:44:11.159
<v Speaker 4>without doing any work. The work is all done before him.

962
00:44:11.400 --> 00:44:13.960
<v Speaker 3>Really, it's done in a jar while you're sleeping.

963
00:44:13.960 --> 00:44:16.039
<v Speaker 4>How much of what I did was so labor intensive

964
00:44:16.079 --> 00:44:18.119
<v Speaker 4>that you know? You love it when you find a

965
00:44:18.119 --> 00:44:20.760
<v Speaker 4>new infusion that's like dynamite because it's like, oh, you

966
00:44:20.840 --> 00:44:22.400
<v Speaker 4>just saved me a step. Thank you.

967
00:44:22.960 --> 00:44:25.559
<v Speaker 2>So cram some peaches in a jar, fill it with bourbon,

968
00:44:25.960 --> 00:44:30.239
<v Speaker 2>or make some basil gin or cherry mescal. Maybe cram

969
00:44:30.400 --> 00:44:33.639
<v Speaker 2>some pineapple and rum and a jar rosemary whiskey.

970
00:44:33.840 --> 00:44:35.840
<v Speaker 3>What have you. It's not in my business. You do

971
00:44:35.880 --> 00:44:37.760
<v Speaker 3>what you want. You really can't do it wrong. But

972
00:44:37.840 --> 00:44:40.199
<v Speaker 3>what would Matthew like to correct?

973
00:44:40.440 --> 00:44:42.559
<v Speaker 2>What flim flam would you like to debunk? Or what

974
00:44:42.639 --> 00:44:43.760
<v Speaker 2>myth about cocktails?

975
00:44:43.800 --> 00:44:51.079
<v Speaker 4>Are you over myth? That's a good question. God, I

976
00:44:51.119 --> 00:44:55.800
<v Speaker 4>haven't even thought about that. I don't even know. Throw

977
00:44:55.840 --> 00:44:57.559
<v Speaker 4>some myths on, man, I don't even know some myths

978
00:44:57.599 --> 00:44:59.880
<v Speaker 4>right now. Oh you know what I always tell people?

979
00:45:00.280 --> 00:45:02.440
<v Speaker 4>So a big thing that people always say to me, like,

980
00:45:02.480 --> 00:45:05.239
<v Speaker 4>oh my god, can I mix these alcohols? And like

981
00:45:05.320 --> 00:45:08.239
<v Speaker 4>it has nothing to do with the alcohol. It has

982
00:45:08.280 --> 00:45:10.079
<v Speaker 4>to do with all the crap that goes in there.

983
00:45:10.519 --> 00:45:12.840
<v Speaker 4>So what you don't want to mix is the sugar,

984
00:45:12.880 --> 00:45:15.719
<v Speaker 4>is the artificial coloring. All that's the stuff that's going

985
00:45:15.760 --> 00:45:18.079
<v Speaker 4>to give you a hangover the next day, not because

986
00:45:18.079 --> 00:45:20.079
<v Speaker 4>you had Scotch then you went to misscal and then

987
00:45:20.079 --> 00:45:20.719
<v Speaker 4>you went to gin.

988
00:45:21.079 --> 00:45:22.679
<v Speaker 2>So side note, I look this up and it is

989
00:45:22.719 --> 00:45:25.400
<v Speaker 2>indeed a myth. And if you're used to the beer

990
00:45:25.400 --> 00:45:27.960
<v Speaker 2>before liquor, never been sicker liquor before beer in the

991
00:45:28.000 --> 00:45:32.880
<v Speaker 2>clear as an incannotation against evil. Well that's mostly because

992
00:45:32.920 --> 00:45:36.320
<v Speaker 2>if you start drinking higher alcohol by volume drinks at

993
00:45:36.320 --> 00:45:38.719
<v Speaker 2>the end of the night, you're likely to get more

994
00:45:38.800 --> 00:45:42.280
<v Speaker 2>drunk than intended. Because your judgment is already whack, you're

995
00:45:42.280 --> 00:45:44.880
<v Speaker 2>probably going to drink too much. So what contributes to

996
00:45:44.920 --> 00:45:48.440
<v Speaker 2>hangovers is the total amount of ethanol or alcohol that

997
00:45:48.480 --> 00:45:51.760
<v Speaker 2>you consume. Also, some studies show that certain alcohols have

998
00:45:51.880 --> 00:45:57.440
<v Speaker 2>more toxic hangovery compounds called congeners, and darker spirits like

999
00:45:57.480 --> 00:46:02.159
<v Speaker 2>whiskey and cognac and tequila and especially bourbon have high

1000
00:46:02.239 --> 00:46:06.000
<v Speaker 2>congener content, while vodka and jin and lightram have lower

1001
00:46:06.079 --> 00:46:09.400
<v Speaker 2>levels of them. So pace yourself, drink a lot of

1002
00:46:09.440 --> 00:46:14.960
<v Speaker 2>water and don't drive killing people. Not cute, very serious, Okay,

1003
00:46:15.039 --> 00:46:19.199
<v Speaker 2>So let's have some Patreon questions. But before we take

1004
00:46:19.440 --> 00:46:21.920
<v Speaker 2>questions from you, our beloved listeners, we're going to take

1005
00:46:21.960 --> 00:46:25.800
<v Speaker 2>a quick break for sponsors of the show. Sponsors. Why sponsors?

1006
00:46:25.840 --> 00:46:27.639
<v Speaker 2>You know what they do? They help us give money

1007
00:46:27.679 --> 00:46:30.280
<v Speaker 2>to different charities every week. So if you want to

1008
00:46:30.280 --> 00:46:32.840
<v Speaker 2>know where Ologies gives our money, you can go to

1009
00:46:33.239 --> 00:46:36.480
<v Speaker 2>Aliyward dot com and look for the tab Ologies gives back.

1010
00:46:36.719 --> 00:46:39.280
<v Speaker 2>There's like one hundred and fifty different charities that we've

1011
00:46:39.320 --> 00:46:42.320
<v Speaker 2>given to already, with more every single week. So if

1012
00:46:42.360 --> 00:46:44.000
<v Speaker 2>you need a place to go, donate a little bit

1013
00:46:44.039 --> 00:46:45.800
<v Speaker 2>of money but you're not sure where to go. Those

1014
00:46:45.840 --> 00:46:49.440
<v Speaker 2>are all picked biologists who work in those fields, and

1015
00:46:49.840 --> 00:46:52.840
<v Speaker 2>this ad break allows us to give a ton of

1016
00:46:52.840 --> 00:46:56.639
<v Speaker 2>money to them. So thanks for listening and think sponsors.

1017
00:46:56.639 --> 00:47:00.559
<v Speaker 1>Bean lantalmagt Boga Olu, The Half the Year, the Hola,

1018
00:47:00.760 --> 00:47:05.360
<v Speaker 1>the heyman A heckl ah er As Lance La Dani,

1019
00:47:05.920 --> 00:47:12.000
<v Speaker 1>the Tain Nudohohu La Hula shomperodes On d lanse Is

1020
00:47:12.039 --> 00:47:18.760
<v Speaker 1>phaser at Gun's Throw, Tasha Tapa snashka Is FuGO more

1021
00:47:20.039 --> 00:47:24.119
<v Speaker 1>Rick h I a punk ie is called on tudoros

1022
00:47:24.199 --> 00:47:26.000
<v Speaker 1>ors lanse if we real this in the heron.

1023
00:47:27.119 --> 00:47:30.760
<v Speaker 3>Okay, your questions, I have questions from listeners.

1024
00:47:30.760 --> 00:47:31.480
<v Speaker 4>Okay, are you ready?

1025
00:47:31.519 --> 00:47:33.840
<v Speaker 3>Yeah, I'm just gonna fire them off at you.

1026
00:47:34.480 --> 00:47:37.280
<v Speaker 2>A few people, Liza Elizabeth, Kayley Moore and Karen Burnham

1027
00:47:37.280 --> 00:47:40.719
<v Speaker 2>all wanted to know what are the best mocktails for

1028
00:47:40.840 --> 00:47:41.599
<v Speaker 2>non drinkers.

1029
00:47:42.079 --> 00:47:45.239
<v Speaker 4>Well, I'll tell you what's amazing is there's a new

1030
00:47:45.719 --> 00:47:49.320
<v Speaker 4>non alcoholic distill it called seed lip, and that's out

1031
00:47:49.320 --> 00:47:52.119
<v Speaker 4>of England. And you would think it's like this gimmick, right,

1032
00:47:52.159 --> 00:47:56.000
<v Speaker 4>but I've tasted. It's made from peas and that is unbelievable.

1033
00:47:56.199 --> 00:47:58.440
<v Speaker 4>So you can use that. That's the same formula that

1034
00:47:58.559 --> 00:48:00.440
<v Speaker 4>you do as a dacory. So two ounce of that,

1035
00:48:00.800 --> 00:48:03.320
<v Speaker 4>three quarter of a lime juice or a lemon, and

1036
00:48:03.360 --> 00:48:04.840
<v Speaker 4>then three quarts of some kind of syrup or a

1037
00:48:04.840 --> 00:48:07.159
<v Speaker 4>gave syrup is incredible and then you can put whatever

1038
00:48:07.159 --> 00:48:09.719
<v Speaker 4>you want in there. It is I did my arugula drink.

1039
00:48:10.400 --> 00:48:13.320
<v Speaker 4>I did that as a virgin cocktail. It's unbelievable with that.

1040
00:48:13.360 --> 00:48:16.280
<v Speaker 4>And now I used to always use like instead of

1041
00:48:16.360 --> 00:48:18.719
<v Speaker 4>using two ounces of spared used two ounces of Pellegrino

1042
00:48:18.920 --> 00:48:21.440
<v Speaker 4>or two ounces of whatever it was, but using the

1043
00:48:21.480 --> 00:48:24.079
<v Speaker 4>two ounces of the seed lip really is incredible. So

1044
00:48:24.159 --> 00:48:27.159
<v Speaker 4>you literally can do almost any cocktail and use that insiad.

1045
00:48:27.159 --> 00:48:30.039
<v Speaker 4>And and because it's not alcohol, you can order it

1046
00:48:30.079 --> 00:48:30.639
<v Speaker 4>on Amazon.

1047
00:48:31.000 --> 00:48:32.559
<v Speaker 3>Oh nice, okay.

1048
00:48:32.360 --> 00:48:33.719
<v Speaker 4>Where you wouldn't be able to do that if it

1049
00:48:33.760 --> 00:48:34.320
<v Speaker 4>was alcohol.

1050
00:48:34.400 --> 00:48:36.679
<v Speaker 2>Done. So I look this up and yes, it's called

1051
00:48:36.760 --> 00:48:39.679
<v Speaker 2>seed Lip. It's named after an old basket that was

1052
00:48:39.800 --> 00:48:41.920
<v Speaker 2>used for sewing seeds, and it comes in a few varieties.

1053
00:48:41.920 --> 00:48:43.880
<v Speaker 2>They have an herbal flavor called Garden. They have a

1054
00:48:43.880 --> 00:48:46.760
<v Speaker 2>clovy option called Spice. Some people love that they can

1055
00:48:46.920 --> 00:48:50.320
<v Speaker 2>enjoy zero proof cocktails with it. Others are like, I

1056
00:48:50.360 --> 00:48:52.679
<v Speaker 2>don't know either way. It will not leave you hungover

1057
00:48:52.960 --> 00:48:56.119
<v Speaker 2>or asking your stepdad to post bail. Yeah, e Liza

1058
00:48:56.159 --> 00:48:59.960
<v Speaker 2>Elizabeth wants to note what's your best tossing a patron story?

1059
00:49:00.079 --> 00:49:01.280
<v Speaker 3>Have you read to toss someone?

1060
00:49:01.559 --> 00:49:07.559
<v Speaker 4>Oh? Toss someone? I have some good patron stories. I

1061
00:49:07.599 --> 00:49:10.079
<v Speaker 4>have two really great patient stories. But let's here, I'll

1062
00:49:10.079 --> 00:49:11.639
<v Speaker 4>tell you this patron story. It's not a topic I'm

1063
00:49:11.639 --> 00:49:13.119
<v Speaker 4>going to say because it has to do with a patron.

1064
00:49:13.760 --> 00:49:16.639
<v Speaker 4>So this woman came this is unbelievable sory. This woman

1065
00:49:16.719 --> 00:49:19.440
<v Speaker 4>came in and with her girlfriend. I made her jake.

1066
00:49:19.480 --> 00:49:21.679
<v Speaker 4>She goes, oh my god, this is incredible, right, so whatever,

1067
00:49:22.159 --> 00:49:24.719
<v Speaker 4>So then she's still there and I and then I

1068
00:49:24.840 --> 00:49:27.039
<v Speaker 4>make her other and she's like, eh, she does this

1069
00:49:27.079 --> 00:49:31.239
<v Speaker 4>for the next three drinks. I'm like, fuck, am I pissed.

1070
00:49:31.239 --> 00:49:34.000
<v Speaker 4>I'm like, okay, here's the deal. It's not you, but

1071
00:49:34.039 --> 00:49:36.480
<v Speaker 4>I'm very upset that I can't please you right now.

1072
00:49:36.519 --> 00:49:38.079
<v Speaker 4>So I'm going to go take a walk. And I

1073
00:49:38.199 --> 00:49:40.280
<v Speaker 4>really need to take a walk, so, you know. So

1074
00:49:40.320 --> 00:49:42.519
<v Speaker 4>she's looking at me funny, right, So I go down

1075
00:49:42.559 --> 00:49:45.679
<v Speaker 4>into the freezer, literally the freezer. I was like, what

1076
00:49:45.719 --> 00:49:47.800
<v Speaker 4>the hell was that first cocktail? Blah blah blah blah.

1077
00:49:48.079 --> 00:49:51.280
<v Speaker 4>A huge light bulb went off. I ran upstairs and

1078
00:49:51.800 --> 00:49:53.760
<v Speaker 4>I made her jake. She goes, now, that's a drink.

1079
00:49:54.480 --> 00:49:56.519
<v Speaker 4>If it didn't have ginger in it, she didn't like it.

1080
00:49:57.199 --> 00:50:00.320
<v Speaker 4>And it was that simple, right. So a couple of

1081
00:50:00.360 --> 00:50:02.000
<v Speaker 4>weeks goes by, I get a phone call from her

1082
00:50:02.000 --> 00:50:03.599
<v Speaker 4>because she asked for my car, which I never thought.

1083
00:50:03.639 --> 00:50:06.320
<v Speaker 4>I'm like, this girl doesn't I mean, she's like, oh,

1084
00:50:06.360 --> 00:50:07.800
<v Speaker 4>I want you to do a party for me. I'm like,

1085
00:50:08.239 --> 00:50:09.840
<v Speaker 4>I was in sounds like really, I didn't even know

1086
00:50:10.079 --> 00:50:12.440
<v Speaker 4>you like my stuff. And then she's and I said, well,

1087
00:50:12.480 --> 00:50:14.280
<v Speaker 4>how many people she was listening? I love what you do.

1088
00:50:14.400 --> 00:50:16.880
<v Speaker 4>Just bring a bunch of stuff. And so I show

1089
00:50:16.960 --> 00:50:19.039
<v Speaker 4>up at her house. It was actually here in Malibu,

1090
00:50:19.719 --> 00:50:21.719
<v Speaker 4>and I said, oh, what time is everybody coming? She goes, well,

1091
00:50:21.719 --> 00:50:26.079
<v Speaker 4>it's just me. And the first thing I thought like, Okay,

1092
00:50:26.159 --> 00:50:28.199
<v Speaker 4>someone's playing a joke. I mean this cameras here, they

1093
00:50:28.199 --> 00:50:29.760
<v Speaker 4>want to see what I do. All this stuff, right,

1094
00:50:30.360 --> 00:50:33.519
<v Speaker 4>Scot called. So I really played it cool, but it

1095
00:50:33.599 --> 00:50:36.480
<v Speaker 4>turned out halfway through I knew it wasn't a joke.

1096
00:50:37.360 --> 00:50:40.679
<v Speaker 4>So I made nine drinks for her in eleven hours.

1097
00:50:40.880 --> 00:50:43.239
<v Speaker 4>All she wanted to do was to be taken care of.

1098
00:50:43.440 --> 00:50:45.719
<v Speaker 4>But what it did is every drink I had an

1099
00:50:45.760 --> 00:50:47.639
<v Speaker 4>hour to prepare. So when I did my seventeen step

1100
00:50:47.679 --> 00:50:51.079
<v Speaker 4>buddy Mary, I grilled every vegetable on her grill. Right,

1101
00:50:51.880 --> 00:50:54.079
<v Speaker 4>so she just had an incredible time. Shit, thank you.

1102
00:50:54.239 --> 00:50:56.440
<v Speaker 4>I knew halfway through it wasn't a joke all this stuff.

1103
00:50:56.599 --> 00:50:59.400
<v Speaker 4>So I never heard from her again. And then about

1104
00:50:59.480 --> 00:51:01.280
<v Speaker 4>two years later, I'm in Mawie.

1105
00:51:01.280 --> 00:51:05.920
<v Speaker 2>Okay, okay, this gets weird weirder So Matthews in Maui.

1106
00:51:06.000 --> 00:51:09.559
<v Speaker 2>He's working. He has some coconuts and cacao nibs because

1107
00:51:09.679 --> 00:51:11.519
<v Speaker 2>he's Matthew. So he goes to put him in his

1108
00:51:11.559 --> 00:51:14.480
<v Speaker 2>hotel room and realizes he forgot his key, but hotel

1109
00:51:14.519 --> 00:51:16.159
<v Speaker 2>staff unlocks the door for him.

1110
00:51:16.320 --> 00:51:18.480
<v Speaker 4>I see, I'm starting to put the coconut milk away,

1111
00:51:18.519 --> 00:51:21.519
<v Speaker 4>and I see all these sodas. I'm like, that's funny.

1112
00:51:21.519 --> 00:51:26.079
<v Speaker 4>We didn't have these sodas. And I go put something

1113
00:51:26.119 --> 00:51:28.000
<v Speaker 4>else down and I'm like, oh my god, I'm in

1114
00:51:28.039 --> 00:51:30.239
<v Speaker 4>the wrong. Oh my god, I better get out of

1115
00:51:30.239 --> 00:51:33.360
<v Speaker 4>here before I totally freak somebody out. So I realized.

1116
00:51:33.400 --> 00:51:36.400
<v Speaker 4>I ran out of there, and I called the guy.

1117
00:51:36.480 --> 00:51:38.159
<v Speaker 4>I said, actually, I think I'm the next one. I

1118
00:51:38.199 --> 00:51:39.719
<v Speaker 4>realized I was the next one over. I didn't know

1119
00:51:39.719 --> 00:51:42.519
<v Speaker 4>the room number. I just thought by sight, so he

1120
00:51:42.599 --> 00:51:44.800
<v Speaker 4>let me in. I wake up the and so what

1121
00:51:44.800 --> 00:51:46.760
<v Speaker 4>I did is I grabbed everything quickly I ran out.

1122
00:51:46.840 --> 00:51:48.320
<v Speaker 4>When I woke up the next one, I'm like, oh no,

1123
00:51:48.400 --> 00:51:52.280
<v Speaker 4>I forgot those cacao nibs. Oh no, I said, I

1124
00:51:52.360 --> 00:51:54.960
<v Speaker 4>have to go knock on there, you know. So I

1125
00:51:55.000 --> 00:51:57.599
<v Speaker 4>went around, I knocked on the door, and who comes

1126
00:51:57.679 --> 00:52:00.199
<v Speaker 4>up with the woman that did those drinks for know,

1127
00:52:00.320 --> 00:52:08.440
<v Speaker 4>I mean, unbelievable'll get the chills again. And she didn't

1128
00:52:08.440 --> 00:52:10.159
<v Speaker 4>recommend it before it. I told us, Oh my gosh.

1129
00:52:10.159 --> 00:52:12.239
<v Speaker 4>She goes, oh my god, like once I told her

1130
00:52:12.360 --> 00:52:14.400
<v Speaker 4>and she goes, yeah, we were wondering what these Kacunas

1131
00:52:14.440 --> 00:52:16.639
<v Speaker 4>were doing on the on the table here. I'm like,

1132
00:52:16.679 --> 00:52:18.960
<v Speaker 4>I'm so, I told the story. We started laughing and

1133
00:52:19.000 --> 00:52:23.039
<v Speaker 4>that was it. What a story, you know what I mean? Maui, Yeah,

1134
00:52:23.039 --> 00:52:25.280
<v Speaker 4>in Maui. And that was two years after I did

1135
00:52:25.320 --> 00:52:26.800
<v Speaker 4>the two or three years after I did the thing

1136
00:52:26.840 --> 00:52:29.480
<v Speaker 4>for it, I never heard from her. I know, unbelievable.

1137
00:52:29.679 --> 00:52:33.440
<v Speaker 4>That's really unbelievable. Life is a simulation, Okay.

1138
00:52:33.719 --> 00:52:36.440
<v Speaker 2>Christopher Bror and Lili Maso both want to know what's

1139
00:52:36.440 --> 00:52:38.280
<v Speaker 2>the drink that most partenders hate to make when they

1140
00:52:38.320 --> 00:52:38.760
<v Speaker 2>asked for it.

1141
00:52:45.039 --> 00:52:46.920
<v Speaker 4>I don't know about most partenders. I would think that

1142
00:52:47.480 --> 00:52:49.679
<v Speaker 4>the drink that people don't want to make is the

1143
00:52:49.760 --> 00:52:52.840
<v Speaker 4>drink that someone tells them how to make. Okay, do

1144
00:52:52.840 --> 00:52:55.039
<v Speaker 4>you know what I mean? And I'm that obnoxious person too,

1145
00:52:55.079 --> 00:52:57.880
<v Speaker 4>don't get me wrong, but they'd be like, yeah, but

1146
00:52:58.000 --> 00:52:59.679
<v Speaker 4>can you do it like this? Can you make sure

1147
00:52:59.679 --> 00:53:02.280
<v Speaker 4>it has. That's probably more about that. I don't know

1148
00:53:02.320 --> 00:53:05.400
<v Speaker 4>if there's a specific drink that's some I know. I

1149
00:53:05.440 --> 00:53:07.239
<v Speaker 4>remember when I was working at the library bar and

1150
00:53:07.280 --> 00:53:09.679
<v Speaker 4>I had this guy working with me. I realized how

1151
00:53:09.760 --> 00:53:12.400
<v Speaker 4>much he hated muddling, and everything I do was mostly muddling,

1152
00:53:12.840 --> 00:53:15.079
<v Speaker 4>and I remember he would like try to get people.

1153
00:53:15.199 --> 00:53:17.920
<v Speaker 4>He's like, I hate when people ask me to make mohitos.

1154
00:53:18.199 --> 00:53:20.519
<v Speaker 4>So I realized that this must be a bartending thing,

1155
00:53:20.559 --> 00:53:22.880
<v Speaker 4>like they just don't want to muddle. Probably it takes

1156
00:53:22.920 --> 00:53:25.000
<v Speaker 4>too long, the pain in the app So I thought

1157
00:53:25.000 --> 00:53:26.960
<v Speaker 4>about that, but it was I think it's more about

1158
00:53:27.000 --> 00:53:29.360
<v Speaker 4>someone telling you how they want you to make the drink.

1159
00:53:29.519 --> 00:53:32.679
<v Speaker 3>Just super rising on the should get out of here.

1160
00:53:33.159 --> 00:53:36.639
<v Speaker 2>Ashley Burgamy and Caitlin Casper both want to know is

1161
00:53:36.679 --> 00:53:39.159
<v Speaker 2>it true that drinking different liquors can change your behavior?

1162
00:53:39.800 --> 00:53:42.280
<v Speaker 2>Like why does tequila make some people's clothes fall off?

1163
00:53:45.400 --> 00:53:47.400
<v Speaker 4>You know it is. I'm going to speak from personal

1164
00:53:47.440 --> 00:53:53.480
<v Speaker 4>experience that I do have different feelings and I drink

1165
00:53:53.599 --> 00:53:56.000
<v Speaker 4>tequila because of that reason. It just makes me feel

1166
00:53:57.039 --> 00:53:58.639
<v Speaker 4>cleaner and better for somebody. I don't know what. I

1167
00:53:58.679 --> 00:54:00.239
<v Speaker 4>don't know why that is, though, I don't know what

1168
00:54:00.280 --> 00:54:03.440
<v Speaker 4>that's about. It. Yeah, it's a great, great point because

1169
00:54:03.559 --> 00:54:05.800
<v Speaker 4>I don't know how much of the science is behind that,

1170
00:54:06.280 --> 00:54:08.760
<v Speaker 4>but I do know that people have those reactions to

1171
00:54:08.880 --> 00:54:12.079
<v Speaker 4>gin or different things like that, where tequila people don't

1172
00:54:12.199 --> 00:54:13.199
<v Speaker 4>seem as cuckoo.

1173
00:54:13.599 --> 00:54:15.760
<v Speaker 2>Okay, so all Ward investigated this a little for you,

1174
00:54:15.960 --> 00:54:18.960
<v Speaker 2>and there may be some chemistry behind this. Like, Okay,

1175
00:54:19.000 --> 00:54:22.559
<v Speaker 2>people who sip red wine usually not out to rage

1176
00:54:22.840 --> 00:54:26.599
<v Speaker 2>and dance on tabletops, but red wine actually contains high

1177
00:54:26.679 --> 00:54:31.119
<v Speaker 2>levels of melatonin, which is also known scientifically as sleepy

1178
00:54:31.159 --> 00:54:34.880
<v Speaker 2>time brain juice. Now, beer may also be relaxing because

1179
00:54:34.880 --> 00:54:37.920
<v Speaker 2>of the high carb loade, kind of like doing body

1180
00:54:37.920 --> 00:54:43.079
<v Speaker 2>shots of mashed potatoes. And remember those congeners that affect hangovers.

1181
00:54:43.119 --> 00:54:44.159
<v Speaker 3>Okay, well they.

1182
00:54:44.079 --> 00:54:47.519
<v Speaker 2>May well tweak your behavior a little, depending on the

1183
00:54:47.559 --> 00:54:50.280
<v Speaker 2>individual and what you're sensitive to. But I found one

1184
00:54:50.840 --> 00:54:55.760
<v Speaker 2>very nerdy study called quote differential alcohol expectancies based on

1185
00:54:55.920 --> 00:55:00.559
<v Speaker 2>type of alcoholic beverage consumed, which basically said, whatever you

1186
00:55:00.719 --> 00:55:03.119
<v Speaker 2>think an alcohol will do to you, it will do

1187
00:55:03.199 --> 00:55:06.679
<v Speaker 2>to you. So if you think tequila is rocket fuel

1188
00:55:06.920 --> 00:55:10.000
<v Speaker 2>for rebounds and then you drink it, chances are you're

1189
00:55:10.000 --> 00:55:12.199
<v Speaker 2>going to get your group back because you're looking for

1190
00:55:12.239 --> 00:55:14.719
<v Speaker 2>that kind of experience anyway, So you could drink like

1191
00:55:14.760 --> 00:55:17.639
<v Speaker 2>a diet sprite and be like this shit makes me crazy,

1192
00:55:17.800 --> 00:55:19.719
<v Speaker 2>and then you'd probably act a little bananas.

1193
00:55:19.960 --> 00:55:22.800
<v Speaker 3>So just you know, just act bananas when you need

1194
00:55:22.840 --> 00:55:26.320
<v Speaker 3>to just cut banks, text your crush. We're all gonna die.

1195
00:55:26.519 --> 00:55:28.280
<v Speaker 3>Just make sure nobody gets hurt.

1196
00:55:29.079 --> 00:55:31.559
<v Speaker 2>I thought this is a great question one Pedro Martinez,

1197
00:55:31.559 --> 00:55:33.880
<v Speaker 2>Fredick Roy and Mike Monakowski. I want to know what

1198
00:55:33.960 --> 00:55:36.480
<v Speaker 2>are the essentials for a home bar. What kind of

1199
00:55:36.480 --> 00:55:37.599
<v Speaker 2>things should you have at home?

1200
00:55:39.400 --> 00:55:42.480
<v Speaker 4>Yeah, I think what's important is if I think having

1201
00:55:42.519 --> 00:55:46.440
<v Speaker 4>a gin, a tequila, a mescale like a Scotch are

1202
00:55:46.440 --> 00:55:49.960
<v Speaker 4>definitely a bourbon, but have something that's good for just sipping.

1203
00:55:50.320 --> 00:55:52.440
<v Speaker 4>So maybe like the Scotch, is something that's a little

1204
00:55:52.480 --> 00:55:54.119
<v Speaker 4>bit nice that you just sip on, and then you

1205
00:55:54.159 --> 00:55:56.519
<v Speaker 4>have things to mix with. So have a couple of

1206
00:55:56.519 --> 00:55:58.960
<v Speaker 4>things that might be great to sip on, and then

1207
00:55:59.079 --> 00:56:02.599
<v Speaker 4>things that are great to just mix with. Correct obviously

1208
00:56:02.639 --> 00:56:05.000
<v Speaker 4>having a remouth, but just remember remouth, if you open

1209
00:56:05.039 --> 00:56:06.760
<v Speaker 4>it has to be refrigerated because they have to treat

1210
00:56:06.760 --> 00:56:09.920
<v Speaker 4>it like a wine. I love Dolan Bloc for moth

1211
00:56:10.239 --> 00:56:12.840
<v Speaker 4>it's a cross between a sweet and a dry. So

1212
00:56:12.880 --> 00:56:14.239
<v Speaker 4>I feel like if you had that, if you had

1213
00:56:14.239 --> 00:56:15.920
<v Speaker 4>a nice tomorrow like Channar.

1214
00:56:16.440 --> 00:56:20.039
<v Speaker 2>Tomorrow by the bye is like a sweet herbal Italian liqueur,

1215
00:56:20.159 --> 00:56:23.320
<v Speaker 2>and it's great for post dinner sipping. It tastes like

1216
00:56:23.360 --> 00:56:26.519
<v Speaker 2>if port Wine and Cough Medicine made a mixtape. But

1217
00:56:26.559 --> 00:56:27.199
<v Speaker 2>it's really good.

1218
00:56:27.599 --> 00:56:31.440
<v Speaker 4>And then also you probably would want some bitters so

1219
00:56:31.480 --> 00:56:32.960
<v Speaker 4>that you could do an old fashion with that.

1220
00:56:33.320 --> 00:56:33.480
<v Speaker 2>Cool.

1221
00:56:33.559 --> 00:56:35.960
<v Speaker 4>Yeah, I think that's pretty essential. It's a good round upeah. Yeah,

1222
00:56:35.960 --> 00:56:38.559
<v Speaker 4>it's pretty simple and not that expensive.

1223
00:56:39.280 --> 00:56:41.159
<v Speaker 2>Dave Miller Lily Massa both want to know. Is there

1224
00:56:41.199 --> 00:56:42.920
<v Speaker 2>a difference between shaken and stirred?

1225
00:56:42.920 --> 00:56:43.559
<v Speaker 3>Which is better?

1226
00:56:44.360 --> 00:56:46.639
<v Speaker 4>It's not which is better, it's what happens, the chemistry

1227
00:56:46.679 --> 00:56:50.199
<v Speaker 4>that happened. So typically the rule is anything that has citrus,

1228
00:56:50.280 --> 00:56:54.000
<v Speaker 4>you shake, and anything that is just spiritu even you stir.

1229
00:56:54.360 --> 00:56:56.360
<v Speaker 4>And as for that simple, I mean, James Bond really

1230
00:56:56.440 --> 00:56:58.599
<v Speaker 4>was the one who ruined this. Can I do something

1231
00:56:58.599 --> 00:57:03.639
<v Speaker 4>for you, mister Vonde, just to drink a martini shaken

1232
00:57:03.760 --> 00:57:07.760
<v Speaker 4>nutstuds and he took the martini, he switched it from

1233
00:57:07.840 --> 00:57:10.679
<v Speaker 4>gin to vodka and then he said shake in a nutstir.

1234
00:57:10.800 --> 00:57:12.800
<v Speaker 4>So if you take a martini which doesn't have any

1235
00:57:12.920 --> 00:57:17.199
<v Speaker 4>citrus and you shake it, now it's cloudy, it's watery.

1236
00:57:17.719 --> 00:57:21.880
<v Speaker 4>If you're someone who wants pure alcohol or that straight smoothness,

1237
00:57:22.119 --> 00:57:25.199
<v Speaker 4>you want that fullness in it, and when you shake it,

1238
00:57:25.239 --> 00:57:27.039
<v Speaker 4>you kind of kill that. So I think that's people

1239
00:57:27.079 --> 00:57:28.840
<v Speaker 4>did that because they wanted to loosen it up. They

1240
00:57:28.840 --> 00:57:30.960
<v Speaker 4>wanted the ice chips and all those things. But it's

1241
00:57:31.000 --> 00:57:35.000
<v Speaker 4>not really the classic way of enjoying that, Whereas citrus

1242
00:57:35.000 --> 00:57:37.000
<v Speaker 4>you really do need to shake. Whereas the only difference

1243
00:57:37.079 --> 00:57:40.440
<v Speaker 4>is a bloody mary is a drink that you roll

1244
00:57:40.679 --> 00:57:44.559
<v Speaker 4>where you take it in one tin and you roll

1245
00:57:44.599 --> 00:57:47.079
<v Speaker 4>it back and forth, and you don't shake a bloody

1246
00:57:47.079 --> 00:57:49.000
<v Speaker 4>Marry even though it has a citrus. That's a golden

1247
00:57:49.039 --> 00:57:50.519
<v Speaker 4>rule too, it you roll it back and forth.

1248
00:57:50.599 --> 00:57:51.159
<v Speaker 3>Oh why is that?

1249
00:57:51.280 --> 00:57:54.360
<v Speaker 4>Yeah, because that can get very frothy and kind of gross.

1250
00:57:54.679 --> 00:57:57.000
<v Speaker 3>Yeah, I guess, frothy tomato, know what we're looking for.

1251
00:57:57.039 --> 00:57:57.639
<v Speaker 4>You don't want that.

1252
00:57:58.199 --> 00:58:00.320
<v Speaker 2>So if it has to trus, shake it up, unless

1253
00:58:00.360 --> 00:58:03.880
<v Speaker 2>it's carbonated or a bloody mary. Now, if all the

1254
00:58:03.920 --> 00:58:07.280
<v Speaker 2>components are alcohol, like a Manhattan or an old Fashion

1255
00:58:07.360 --> 00:58:10.480
<v Speaker 2>or a martini or sasaraq, it just gets stirred. Now,

1256
00:58:10.519 --> 00:58:12.880
<v Speaker 2>in the case of a gin martini, if you shake it,

1257
00:58:13.239 --> 00:58:17.199
<v Speaker 2>you can errate and dissipate the juniper and coriander notes,

1258
00:58:17.239 --> 00:58:19.679
<v Speaker 2>and then it leaves the drink tasting really dull. And

1259
00:58:19.679 --> 00:58:23.320
<v Speaker 2>that's called bruising. And I looked up bruising and alcohol

1260
00:58:23.360 --> 00:58:25.519
<v Speaker 2>to like get my brain around this. I found a

1261
00:58:25.519 --> 00:58:28.159
<v Speaker 2>lot of search returns of people asking why after a

1262
00:58:28.280 --> 00:58:30.960
<v Speaker 2>night out they wake up with bruises, and it turns

1263
00:58:30.960 --> 00:58:34.239
<v Speaker 2>out it could just be clumsiness or a liver damage issue.

1264
00:58:34.280 --> 00:58:37.320
<v Speaker 2>So go easy on your gin and your internal organs.

1265
00:58:37.599 --> 00:58:39.840
<v Speaker 2>Anna Thompson wants to know, is there an Instagram drink

1266
00:58:39.880 --> 00:58:41.320
<v Speaker 2>trend that you hate.

1267
00:58:41.199 --> 00:58:44.440
<v Speaker 4>That I hate? Yeah, the only trends I don't like

1268
00:58:44.559 --> 00:58:48.480
<v Speaker 4>is when The only thing I don't really like is

1269
00:58:48.519 --> 00:58:51.280
<v Speaker 4>that there's things that tend to look kind of pinteresque.

1270
00:58:51.320 --> 00:58:54.239
<v Speaker 4>Does that make any sense? Where it's almost like this

1271
00:58:54.320 --> 00:58:59.159
<v Speaker 4>kind of stage thing it doesn't really seem to go

1272
00:58:59.239 --> 00:59:01.440
<v Speaker 4>together with what is being made, you know what I mean.

1273
00:59:02.000 --> 00:59:05.639
<v Speaker 4>It's more like this thing's laid out to look nice.

1274
00:59:05.559 --> 00:59:07.239
<v Speaker 2>Like there's a cocktail and a cutting board in a

1275
00:59:07.320 --> 00:59:10.599
<v Speaker 2>nice Yeah, nothing is cutting one are these props.

1276
00:59:10.679 --> 00:59:13.000
<v Speaker 4>That's that's what it is. Okay, it's things that are used.

1277
00:59:13.079 --> 00:59:15.880
<v Speaker 4>That stuff don't make it any sense, Like it's almost

1278
00:59:15.960 --> 00:59:18.320
<v Speaker 4>like filling in something that does that's not really there,

1279
00:59:18.400 --> 00:59:19.199
<v Speaker 4>so you're filling it in.

1280
00:59:19.360 --> 00:59:20.639
<v Speaker 3>Okay, Yeah that makes sense.

1281
00:59:21.880 --> 00:59:24.400
<v Speaker 2>Bree Bridger wants to know why don't I always forget

1282
00:59:24.440 --> 00:59:26.079
<v Speaker 2>every drink I've ever had and enjoyed before.

1283
00:59:26.159 --> 00:59:27.760
<v Speaker 3>When I go up to a bar and someone asked

1284
00:59:27.760 --> 00:59:28.480
<v Speaker 3>me what I would like.

1285
00:59:29.440 --> 00:59:32.280
<v Speaker 4>I think you're you're you're getting to a point where

1286
00:59:32.320 --> 00:59:34.880
<v Speaker 4>there's so many better drinks being made today, with so

1287
00:59:34.920 --> 00:59:37.960
<v Speaker 4>many different ingredients. There's no way you're going to remember them.

1288
00:59:37.960 --> 00:59:40.159
<v Speaker 4>This is impossible. And I think there's just so many

1289
00:59:40.199 --> 00:59:43.119
<v Speaker 4>more ingredients being used, so many more different types of

1290
00:59:43.159 --> 00:59:46.519
<v Speaker 4>things and names. It's impossible if you're not doing it

1291
00:59:47.000 --> 00:59:48.360
<v Speaker 4>to remember that impossible.

1292
00:59:48.599 --> 00:59:50.519
<v Speaker 2>I think when you go up it's you know, when

1293
00:59:50.519 --> 00:59:51.880
<v Speaker 2>like you go to a bookstore, you're like, I'm so

1294
00:59:51.880 --> 00:59:52.920
<v Speaker 2>excited when you get there and you're like.

1295
00:59:52.880 --> 00:59:53.760
<v Speaker 3>What book was I gonna buy?

1296
00:59:54.079 --> 00:59:56.400
<v Speaker 4>I don't remember. Yeah, there's I want them all, but

1297
00:59:56.440 --> 00:59:58.280
<v Speaker 4>I can't. So many choices. Yeah, there's too many things.

1298
00:59:58.280 --> 01:00:01.400
<v Speaker 4>There's too many and there's yeah, I guess people have

1299
01:00:01.480 --> 01:00:04.239
<v Speaker 4>that fear too, of like ordering the wrong thing. Yeah,

1300
01:00:04.320 --> 01:00:05.960
<v Speaker 4>but I think what's great about bars If you don't

1301
01:00:06.000 --> 01:00:07.639
<v Speaker 4>like it, they'll make you something else.

1302
01:00:07.559 --> 01:00:08.400
<v Speaker 3>If they're not dicks.

1303
01:00:08.559 --> 01:00:09.239
<v Speaker 4>Yeah then I did.

1304
01:00:09.360 --> 01:00:12.719
<v Speaker 2>I mean, actually this kind of dovetails into Heather M.

1305
01:00:12.840 --> 01:00:15.440
<v Speaker 2>Densmore ass Why do you think classic cocktails like Manhattan's

1306
01:00:15.480 --> 01:00:18.280
<v Speaker 2>and martinis have survived, especially with so many creative new

1307
01:00:18.280 --> 01:00:19.159
<v Speaker 2>cocktails out there.

1308
01:00:19.880 --> 01:00:21.960
<v Speaker 4>I just think that they're classics, and I think they

1309
01:00:22.480 --> 01:00:25.679
<v Speaker 4>they take a spirit and accentuate it its best way.

1310
01:00:25.880 --> 01:00:29.400
<v Speaker 4>It's its simplest form without having the spirit on its own.

1311
01:00:29.639 --> 01:00:32.880
<v Speaker 4>There's not enough of new versions of those that have

1312
01:00:33.000 --> 01:00:35.400
<v Speaker 4>been extremely popular that I think have stayed. I think

1313
01:00:35.440 --> 01:00:37.480
<v Speaker 4>that's the reason why, and I think it's also the

1314
01:00:37.519 --> 01:00:41.199
<v Speaker 4>reason everyone starts learning those, so it's more of a

1315
01:00:41.280 --> 01:00:44.440
<v Speaker 4>vocabulary that they use more often. So you're going to

1316
01:00:44.519 --> 01:00:46.079
<v Speaker 4>see that one that's going to stand up, because that

1317
01:00:46.519 --> 01:00:48.639
<v Speaker 4>is how people learn to make drinks, That's how they

1318
01:00:48.719 --> 01:00:50.559
<v Speaker 4>learn to stir things, that's how they learn to make

1319
01:00:50.840 --> 01:00:52.039
<v Speaker 4>learn formulas, all of that.

1320
01:00:52.519 --> 01:00:53.719
<v Speaker 3>It's kind of like your dakery.

1321
01:00:53.800 --> 01:00:57.840
<v Speaker 4>It's like you can absolutely yeah, absolutely right, yeah, absolutely,

1322
01:00:58.199 --> 01:01:03.880
<v Speaker 4>And remember it's like dakeries. Weren't blended that came later on. Yeah,

1323
01:01:03.880 --> 01:01:06.400
<v Speaker 4>I don't think people realize that. So most people say, dad,

1324
01:01:06.400 --> 01:01:08.079
<v Speaker 4>I don't want a doctor. It's like this blended thing.

1325
01:01:08.119 --> 01:01:10.400
<v Speaker 4>So yeah, one of the drinks I did was a

1326
01:01:10.440 --> 01:01:13.440
<v Speaker 4>blended drink, and I say, tell people, I never blend drinks,

1327
01:01:13.480 --> 01:01:15.840
<v Speaker 4>but I'm gonna do this because it had mescal, passion fruit,

1328
01:01:15.840 --> 01:01:18.239
<v Speaker 4>and wild bay leaf. And I told them it's because

1329
01:01:18.280 --> 01:01:21.719
<v Speaker 4>when you put ice in it, the mescale will hold up,

1330
01:01:22.000 --> 01:01:24.039
<v Speaker 4>the passion fruit will hold up, and the wild bailey

1331
01:01:24.239 --> 01:01:27.920
<v Speaker 4>being such strong flavors that that ice won't dilute it. Wow,

1332
01:01:27.960 --> 01:01:30.679
<v Speaker 4>we won't dilute the taste of it. Where dacre. It's

1333
01:01:30.760 --> 01:01:33.199
<v Speaker 4>just like, yeah, that's I think that's what people associate

1334
01:01:33.239 --> 01:01:35.800
<v Speaker 4>with it and realize, like that was a cocktail that

1335
01:01:36.000 --> 01:01:40.039
<v Speaker 4>was created in the nineteen thirties in Cuba, and it

1336
01:01:40.119 --> 01:01:44.920
<v Speaker 4>is to me the mother of drinks because of what

1337
01:01:44.960 --> 01:01:46.239
<v Speaker 4>it represents and what it.

1338
01:01:46.199 --> 01:01:48.519
<v Speaker 2>Is and it's not just like a slushy machine full

1339
01:01:48.519 --> 01:01:51.920
<v Speaker 2>of ever clear and great pad And if.

1340
01:01:51.800 --> 01:01:56.159
<v Speaker 4>You want to talk about evercare needs to go away forever.

1341
01:01:56.679 --> 01:01:57.800
<v Speaker 3>Mama Awesome wants to know.

1342
01:01:58.800 --> 01:02:02.280
<v Speaker 2>Are there any she wants to know best margarita recipes

1343
01:02:02.360 --> 01:02:03.599
<v Speaker 2>with a pre made mixer.

1344
01:02:03.719 --> 01:02:05.519
<v Speaker 3>Is that even possible Premi mixer?

1345
01:02:05.559 --> 01:02:07.079
<v Speaker 4>That's a good question. But the thing is you don't

1346
01:02:07.079 --> 01:02:10.639
<v Speaker 4>need a Premia mixer because all of straight margarita is

1347
01:02:10.639 --> 01:02:13.519
<v Speaker 4>is two ounces of tequila, one ounce of lime juice,

1348
01:02:13.519 --> 01:02:14.840
<v Speaker 4>and three quarter rounds. If you can do it in a

1349
01:02:14.880 --> 01:02:17.400
<v Speaker 4>gave ship, which is a one to one ratio of

1350
01:02:17.440 --> 01:02:19.840
<v Speaker 4>agave to water, and you don't even have to heat that.

1351
01:02:19.880 --> 01:02:21.760
<v Speaker 4>You just stir it, so you literally could make that

1352
01:02:21.800 --> 01:02:22.760
<v Speaker 4>mix in two seconds.

1353
01:02:22.920 --> 01:02:23.000
<v Speaker 2>Right.

1354
01:02:23.159 --> 01:02:27.039
<v Speaker 4>But that is the greatest recipe ever. I think it's

1355
01:02:27.079 --> 01:02:30.360
<v Speaker 4>called the Tommy's Margarita, and I always do it with

1356
01:02:30.400 --> 01:02:33.000
<v Speaker 4>the number two tequila that un dos trace.

1357
01:02:32.840 --> 01:02:36.000
<v Speaker 2>Dos and blended or on the rocks, on the rocks

1358
01:02:36.079 --> 01:02:39.679
<v Speaker 2>on the rocky okay, no, no salt okay. Renee Coley

1359
01:02:39.719 --> 01:02:40.320
<v Speaker 2>wants to know.

1360
01:02:41.360 --> 01:02:42.920
<v Speaker 4>If you want to blend it, though, do it with

1361
01:02:43.039 --> 01:02:45.679
<v Speaker 4>mescal and like I said, it will hold up. It

1362
01:02:45.679 --> 01:02:48.559
<v Speaker 4>will hold up with the ice a little bit more, okay, yeah,

1363
01:02:48.599 --> 01:02:50.960
<v Speaker 4>and then you won't feel like it's just a lost flavor.

1364
01:02:50.960 --> 01:02:53.039
<v Speaker 4>That's what happens, is the ice just create that makes

1365
01:02:53.079 --> 01:02:55.679
<v Speaker 4>it into a lost flavor. But not with mescal.

1366
01:02:55.920 --> 01:02:59.960
<v Speaker 2>Oh, got it more robust. Lisa Hunting had a great question,

1367
01:03:00.119 --> 01:03:02.119
<v Speaker 2>what's up with all the different cocktail glasses? Does the

1368
01:03:02.159 --> 01:03:03.800
<v Speaker 2>shape really matter for certain drinks?

1369
01:03:04.360 --> 01:03:07.880
<v Speaker 4>I think with cocktail glasses it's just it's just another

1370
01:03:08.199 --> 01:03:12.480
<v Speaker 4>expression of eating with your eyes. And I do think

1371
01:03:12.519 --> 01:03:15.199
<v Speaker 4>that you know, when you taste tequila, if someone's going

1372
01:03:15.239 --> 01:03:18.119
<v Speaker 4>to do a tequila tasting with you, most real tequila people,

1373
01:03:18.239 --> 01:03:19.719
<v Speaker 4>they would love to put it almost like in a

1374
01:03:19.800 --> 01:03:22.960
<v Speaker 4>wine glass, because they really feel like the aromas and

1375
01:03:23.000 --> 01:03:25.280
<v Speaker 4>things like that can come out better. So I think

1376
01:03:25.360 --> 01:03:28.239
<v Speaker 4>when there's glasses that are intended for certain ways, they

1377
01:03:28.280 --> 01:03:30.880
<v Speaker 4>want you to experience the aroma of things more, where

1378
01:03:30.920 --> 01:03:35.079
<v Speaker 4>others are more of a visualist. But that's the thing

1379
01:03:35.119 --> 01:03:38.159
<v Speaker 4>is you don't have the opportunity to really show everything

1380
01:03:38.199 --> 01:03:40.800
<v Speaker 4>when it's in a liquid form. But that's where the

1381
01:03:40.840 --> 01:03:43.519
<v Speaker 4>glass comes in. It's almost like using a really cool

1382
01:03:43.599 --> 01:03:46.440
<v Speaker 4>fork or or like that got plate, you know.

1383
01:03:46.960 --> 01:03:49.440
<v Speaker 3>So maybe drinking like an old fashion with a heavy

1384
01:03:49.440 --> 01:03:50.519
<v Speaker 3>bottomed glass is.

1385
01:03:50.559 --> 01:03:53.360
<v Speaker 4>And also that's different. That's there's something about that, you know.

1386
01:03:53.480 --> 01:03:56.840
<v Speaker 4>Same with the Scotch. Yeah, there's something nice about the

1387
01:03:56.880 --> 01:03:59.920
<v Speaker 4>heaviness of that and sipping on it. It's not too hot,

1388
01:04:00.320 --> 01:04:02.119
<v Speaker 4>you know, because you don't put you wouldn't want to

1389
01:04:02.119 --> 01:04:04.320
<v Speaker 4>put a high glass with just a few OUs of

1390
01:04:04.360 --> 01:04:05.559
<v Speaker 4>something seems weird.

1391
01:04:05.599 --> 01:04:08.039
<v Speaker 2>Well, the idea of drinking like an old fashion out

1392
01:04:08.039 --> 01:04:11.280
<v Speaker 2>of a red silo cup, it makes me want to

1393
01:04:11.519 --> 01:04:14.960
<v Speaker 2>just walk into traffic sounds like the worst.

1394
01:04:15.119 --> 01:04:16.760
<v Speaker 4>What is your What do you like to drink?

1395
01:04:17.519 --> 01:04:19.639
<v Speaker 2>You know? I was always a ne grony person, h

1396
01:04:19.800 --> 01:04:21.519
<v Speaker 2>n groney person for a while, and I don't drink

1397
01:04:21.599 --> 01:04:24.679
<v Speaker 2>much myself anymore. I mean, you know, back when I

1398
01:04:24.719 --> 01:04:26.639
<v Speaker 2>was covering cocktails, of course that was part of my job,

1399
01:04:26.639 --> 01:04:28.679
<v Speaker 2>but I have been.

1400
01:04:29.519 --> 01:04:31.800
<v Speaker 3>More on a like a mes.

1401
01:04:31.679 --> 01:04:34.400
<v Speaker 2>Cal marridic tip. That's the way something smoky with a

1402
01:04:34.440 --> 01:04:36.440
<v Speaker 2>little bit of spice to it.

1403
01:04:36.519 --> 01:04:38.800
<v Speaker 4>You have the same thing as me. Yeah, yeah, yeah,

1404
01:04:38.800 --> 01:04:39.320
<v Speaker 4>that's great.

1405
01:04:39.480 --> 01:04:41.320
<v Speaker 3>But I've been doing kombucha margaritas.

1406
01:04:41.599 --> 01:04:42.519
<v Speaker 4>Yeah, I love it.

1407
01:04:42.519 --> 01:04:43.159
<v Speaker 3>It's pretty good.

1408
01:04:43.320 --> 01:04:43.559
<v Speaker 4>Yeah.

1409
01:04:43.840 --> 01:04:47.920
<v Speaker 2>I meant red solo cup, please forgive me. Also kombucha cocktails,

1410
01:04:48.000 --> 01:04:51.679
<v Speaker 2>hear me out. Kombucha is a mixer, little lime, little tequila,

1411
01:04:51.880 --> 01:04:54.360
<v Speaker 2>little kayan on top, and.

1412
01:04:53.840 --> 01:04:56.800
<v Speaker 3>You can leave out the tequila. It's still delicious.

1413
01:04:56.960 --> 01:04:58.760
<v Speaker 2>Carrie Weber wants to know when you go somewhere, what's

1414
01:04:58.800 --> 01:05:01.039
<v Speaker 2>your cocktail order when someone else is making.

1415
01:05:00.840 --> 01:05:04.440
<v Speaker 4>It, it's usually just tomorrow and the rocks okay, yeah,

1416
01:05:04.679 --> 01:05:09.039
<v Speaker 4>just a just a sipper bitter. Yeah.

1417
01:05:09.079 --> 01:05:11.320
<v Speaker 2>And then last questions, I always ask what is the

1418
01:05:11.360 --> 01:05:13.800
<v Speaker 2>thing about your job that you hate the most or

1419
01:05:13.840 --> 01:05:15.400
<v Speaker 2>the thing about making cocktails?

1420
01:05:15.440 --> 01:05:18.559
<v Speaker 4>Making cocktails are just a job everything. I think what

1421
01:05:18.679 --> 01:05:21.000
<v Speaker 4>always was the hard thing I hate about day? It's

1422
01:05:21.000 --> 01:05:25.559
<v Speaker 4>just like not I've never been behind a bar that

1423
01:05:25.639 --> 01:05:28.360
<v Speaker 4>has suited me with what I do, so it always

1424
01:05:28.360 --> 01:05:29.760
<v Speaker 4>just seems like it's a pain in the ass. I

1425
01:05:29.760 --> 01:05:33.239
<v Speaker 4>have shit everywhere. It's just what I do. I hate

1426
01:05:33.360 --> 01:05:35.960
<v Speaker 4>the lack of organization that comes with what I do.

1427
01:05:36.000 --> 01:05:39.239
<v Speaker 4>Even though I can be very organized, most of the

1428
01:05:39.280 --> 01:05:41.760
<v Speaker 4>bars behind like they don't. They can't accommodate the type

1429
01:05:41.800 --> 01:05:44.800
<v Speaker 4>of ruffage and sluss that I have, And it's just

1430
01:05:44.840 --> 01:05:46.719
<v Speaker 4>a pain in the ass. It's a pain in the ass.

1431
01:05:47.159 --> 01:05:48.360
<v Speaker 2>A lot of cleaning, A.

1432
01:05:48.360 --> 01:05:50.039
<v Speaker 4>Lot of cleaning, Yeah, yeah, a lot of it's a

1433
01:05:50.159 --> 01:05:54.400
<v Speaker 4>it's very yeah, it's a it's a very heavy cleaning.

1434
01:05:54.880 --> 01:05:57.280
<v Speaker 3>But what's your favorite thing about cocktails?

1435
01:05:58.199 --> 01:06:00.920
<v Speaker 4>I love creating them, I love everything, But I think

1436
01:06:00.920 --> 01:06:03.760
<v Speaker 4>that my favorite thing is just coming up with something new,

1437
01:06:03.880 --> 01:06:07.400
<v Speaker 4>and that surprises me. You know, that's what it is,

1438
01:06:07.400 --> 01:06:10.239
<v Speaker 4>you know, and I love and also I don't know,

1439
01:06:10.280 --> 01:06:13.119
<v Speaker 4>I love that light that goes off in people's faces

1440
01:06:13.119 --> 01:06:15.159
<v Speaker 4>when they really love something or you know, I had,

1441
01:06:15.320 --> 01:06:19.360
<v Speaker 4>I really loved it. There one of the nights, just

1442
01:06:19.400 --> 01:06:22.079
<v Speaker 4>before I think it was a week before service. It

1443
01:06:22.119 --> 01:06:25.119
<v Speaker 4>was such a great feeling. That kid came in from

1444
01:06:25.320 --> 01:06:27.679
<v Speaker 4>Breaking Bad, which is named Aaron Paul. So I never

1445
01:06:27.679 --> 01:06:31.960
<v Speaker 4>met him. Right yoh yo Yo's in the house, and

1446
01:06:32.039 --> 01:06:34.639
<v Speaker 4>his wife surprised him and he sat right in front

1447
01:06:34.679 --> 01:06:37.199
<v Speaker 4>of me, and every course he looked at me and goes, dude,

1448
01:06:37.239 --> 01:06:40.000
<v Speaker 4>what the fuck you know? This isn't like he just was.

1449
01:06:40.559 --> 01:06:42.239
<v Speaker 4>I loved it. He goes, what the fuck? You know?

1450
01:06:42.760 --> 01:06:43.679
<v Speaker 4>And I just love that.

1451
01:06:43.719 --> 01:06:43.880
<v Speaker 2>You know.

1452
01:06:44.079 --> 01:06:46.480
<v Speaker 4>It's like so people that I usually experienced me for

1453
01:06:46.519 --> 01:06:48.199
<v Speaker 4>the first time, and I get that. I love that,

1454
01:06:48.280 --> 01:06:50.519
<v Speaker 4>you know. I mean it's just like because I just

1455
01:06:50.599 --> 01:06:53.079
<v Speaker 4>want to pour everything into them, you know, like take

1456
01:06:53.119 --> 01:06:55.679
<v Speaker 4>this home, try this, Like that's what that's what I love.

1457
01:06:55.719 --> 01:06:58.920
<v Speaker 4>I love when when I get somebody who really is

1458
01:06:58.960 --> 01:07:02.840
<v Speaker 4>into what I'm doing, They're going to be so bombarded

1459
01:07:03.119 --> 01:07:05.599
<v Speaker 4>with stuff that it's that they're not going to know

1460
01:07:05.639 --> 01:07:07.400
<v Speaker 4>what to do you know? And that's what I love.

1461
01:07:07.880 --> 01:07:10.599
<v Speaker 3>Do you keep a journal sketches of ideas that you've got.

1462
01:07:10.679 --> 01:07:13.000
<v Speaker 4>No, that's the other. That's the thing. I'm a big

1463
01:07:13.039 --> 01:07:18.760
<v Speaker 4>memory guy, and I should write more stuff down. But

1464
01:07:18.920 --> 01:07:20.920
<v Speaker 4>I'm such a guy of memory, and I'm such a

1465
01:07:21.360 --> 01:07:25.079
<v Speaker 4>like it's just there, you know, I know, it's just there.

1466
01:07:26.239 --> 01:07:27.280
<v Speaker 3>Where can people find you?

1467
01:07:28.199 --> 01:07:30.800
<v Speaker 4>Well, I don't know if I should release this yet,

1468
01:07:30.880 --> 01:07:33.760
<v Speaker 4>but I'm going to maybe I should. Let's let's just

1469
01:07:33.800 --> 01:07:38.079
<v Speaker 4>do this. Monley is probably not going to reopen until

1470
01:07:38.280 --> 01:07:41.880
<v Speaker 4>probably anywhere between March and in May, is my guess.

1471
01:07:42.320 --> 01:07:45.280
<v Speaker 2>So while Monley in Malibu is getting rehabbed for the

1472
01:07:45.320 --> 01:07:49.519
<v Speaker 2>post fire reopen. And this is a big fun announcement,

1473
01:07:49.599 --> 01:07:50.880
<v Speaker 2>I got the scoop.

1474
01:07:50.920 --> 01:07:53.960
<v Speaker 4>But I'm going to tell you this first, but it

1475
01:07:54.000 --> 01:07:59.760
<v Speaker 4>hasn't been finalized. Returning to the library bar one night

1476
01:07:59.800 --> 01:08:02.920
<v Speaker 4>of week no. Three months in the end of January.

1477
01:08:03.000 --> 01:08:04.360
<v Speaker 2>Probably no way, I.

1478
01:08:04.280 --> 01:08:05.440
<v Speaker 3>Got a release.

1479
01:08:05.960 --> 01:08:06.639
<v Speaker 4>I'll do it for you.

1480
01:08:06.760 --> 01:08:10.000
<v Speaker 3>Okay, that's so exciting. Are they freaking out?

1481
01:08:10.480 --> 01:08:13.000
<v Speaker 4>I'm excited. I can't wait to get back in there.

1482
01:08:13.639 --> 01:08:15.000
<v Speaker 3>You really are, Willy Wonka.

1483
01:08:15.880 --> 01:08:18.960
<v Speaker 4>That's ridiculous. Thank you, thank you, thank you so much,

1484
01:08:19.039 --> 01:08:21.039
<v Speaker 4>So great to see you after all this time. I

1485
01:08:21.159 --> 01:08:22.520
<v Speaker 4>know this was very awesome.

1486
01:08:22.600 --> 01:08:24.600
<v Speaker 3>Oh, thank you for being on You're awesome.

1487
01:08:24.640 --> 01:08:27.640
<v Speaker 2>You're awesome, You're we're both awesome.

1488
01:08:27.800 --> 01:08:28.640
<v Speaker 3>What can I say?

1489
01:08:28.760 --> 01:08:31.840
<v Speaker 2>Okay, So you can see photos of all of Matthew's

1490
01:08:31.880 --> 01:08:34.920
<v Speaker 2>really gorgeous creations and also some of the fire damage

1491
01:08:35.039 --> 01:08:38.520
<v Speaker 2>at Eat Your Drink on Instagram, and his beverage photos

1492
01:08:38.560 --> 01:08:40.039
<v Speaker 2>are truly stunning.

1493
01:08:40.239 --> 01:08:41.199
<v Speaker 3>They're so beautiful.

1494
01:08:41.680 --> 01:08:44.680
<v Speaker 2>His book is called Eat Your Drink Culinary Cocktails, and

1495
01:08:44.720 --> 01:08:47.319
<v Speaker 2>he'll be at the Library bar at the Roosevelt Hotel

1496
01:08:47.359 --> 01:08:49.399
<v Speaker 2>in Hollywood for the next few months, one day week

1497
01:08:49.520 --> 01:08:53.600
<v Speaker 2>until Monley reopens the spring. All very exciting. You can

1498
01:08:53.600 --> 01:08:56.560
<v Speaker 2>find ologies at ologies on Instagram and Twitter. I'm Ali

1499
01:08:56.640 --> 01:08:59.199
<v Speaker 2>Ward with one L on both, and there's more links

1500
01:08:59.279 --> 01:09:03.039
<v Speaker 2>up at aliward dot com. Thank you to webmaster Kelly

1501
01:09:03.119 --> 01:09:06.159
<v Speaker 2>Dwyer for the beautiful site updates. She just did him

1502
01:09:06.359 --> 01:09:10.199
<v Speaker 2>looks great. You can join the Ologies podcast Facebook group.

1503
01:09:10.279 --> 01:09:13.840
<v Speaker 2>It's admined by Aaron Talbert and birthday Lady Hannah Lippo.

1504
01:09:14.159 --> 01:09:14.960
<v Speaker 3>I Love Your Girl.

1505
01:09:15.239 --> 01:09:18.319
<v Speaker 2>Merch is available at ologies merch dot com. Thank you

1506
01:09:18.399 --> 01:09:21.760
<v Speaker 2>Shannon Feltis and Bonnie Dutch for managing that. Thank you

1507
01:09:21.800 --> 01:09:25.039
<v Speaker 2>as always to the ever spirited Stephen Ray Morris for

1508
01:09:25.079 --> 01:09:28.319
<v Speaker 2>all of his stellar editing. He also hosts the per Cast,

1509
01:09:28.359 --> 01:09:31.680
<v Speaker 2>which is about kitties and c Jurassic Wright, which is

1510
01:09:31.680 --> 01:09:35.640
<v Speaker 2>his love letter podcast to dinosaurs and special editing help

1511
01:09:35.680 --> 01:09:38.720
<v Speaker 2>this week also from the lovely Jarrett Sleeper of the

1512
01:09:38.880 --> 01:09:40.680
<v Speaker 2>mental health podcast My Good Bad Brain.

1513
01:09:40.800 --> 01:09:41.479
<v Speaker 3>Check that out too.

1514
01:09:41.840 --> 01:09:43.640
<v Speaker 2>Now, if you stick around until the end of the show,

1515
01:09:43.680 --> 01:09:46.039
<v Speaker 2>you know, I tell you a secret, And today's secret

1516
01:09:46.800 --> 01:09:50.079
<v Speaker 2>is that I have this yellow sweater. I feel like

1517
01:09:50.119 --> 01:09:53.239
<v Speaker 2>this yellow sweater has me. Really, It's the most comfortable

1518
01:09:53.439 --> 01:09:56.039
<v Speaker 2>article of clothing I've ever owned. I wear it every

1519
01:09:56.159 --> 01:09:59.880
<v Speaker 2>day and it's become a problem. It's become a bar

1520
01:10:00.079 --> 01:10:02.600
<v Speaker 2>saying like I can't wear this again. I have pictures

1521
01:10:02.640 --> 01:10:05.159
<v Speaker 2>on my Instagram I'm in this yellow sweater and all

1522
01:10:05.199 --> 01:10:08.279
<v Speaker 2>of them. So just don't judge your old dad. You

1523
01:10:08.319 --> 01:10:10.399
<v Speaker 2>find something you like, you stick with it, and you

1524
01:10:10.600 --> 01:10:11.840
<v Speaker 2>wash it when you can.

1525
01:10:12.239 --> 01:10:16.359
<v Speaker 3>You wash it when you can. Okay, Stay warm.

1526
01:10:16.359 --> 01:10:24.760
<v Speaker 2>Merry Holidays Bybee Hacodermatology, hobbiology or do zoology, lithology, technology,

1527
01:10:25.640 --> 01:10:31.279
<v Speaker 2>meteorology and patology, anthology, seriology.

1528
01:10:31.119 --> 01:10:56.199
<v Speaker 1>Selenology, Bantoma, Got the Booger, The heartnir the Hola, the

1529
01:10:56.319 --> 01:11:00.720
<v Speaker 1>cayman a heck ah ers to her or Islam untiledani

1530
01:11:01.279 --> 01:11:05.319
<v Speaker 1>the tain nudov Shude will kill Nagatarhu Lahula shomperodes on

1531
01:11:05.439 --> 01:11:10.960
<v Speaker 1>udarosch or Cosloncea is phaeder Ladgan's throw, Tasha, Tapa, Siranashka,

1532
01:11:11.039 --> 01:11:16.159
<v Speaker 1>augustnyavri Ande ravad is fugum more teyrig h i a

1533
01:11:16.399 --> 01:11:20.399
<v Speaker 1>punk iy e is collacrilala a on tudoros urgraslence. If

1534
01:11:20.399 --> 01:11:21.319
<v Speaker 1>we wilta naheran