Holiday Cocktail Class & SipScout Party

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hello hello everyone

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hey neither one of us have our Santa hats on

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hot diggity

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we forgot our Santa wait

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I didn’t put right here

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my goodness

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here we got this for me

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I’m not gonna make you keep that on the whole time

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because you’re gonna get hot

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but you’re gonna put it on

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you’re gonna get so hot because you’re so cute in it

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welcome happy holidays everyone

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if you’re not familiar

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we love the holidays coming to you live

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that’s right

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that’s right

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Thirsty Friday

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we’re on a Friday night this week

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normally it’s Thirsty Thursday

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I almost started to say Thirsty Thursday

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and I had to remind myself

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welcome everyone

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I’m Suzanne

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I am the founder of The Crafty Cask

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and we are all about

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celebrating and supporting craft alcohol makers

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like some of the wonderful ones

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will be including in today’s

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delicious craft cocktails that Evans created

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we’re very excited to share these with you and to share

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these delicious craft makers with you as well

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and talk to you a little bit about uh

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how you can make your holiday cocktail

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uh repertoire with

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uh enviables

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absolutely yes

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so we are going to get started here

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and let’s just see

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we would love

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it if everyone can throw in the chat

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where they’re joining us from

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what cocktail they’re most excited about

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maybe if they’re super into Christmas

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if they’re not into Christmas

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we have a kind of interesting story ourselves

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here in our household

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I am a Christmas crazy

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and I always have

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then I love it

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love it love it

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it’s crazy I mean

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I’m a little insane

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we have lights in every room of our house

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except the bathroom

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which I’m going to fix shortly but um

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so I love Christmas so much

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and then my dear Evan was born on Christmas Eve right

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and so he has some conflicted

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haha feelings around Christmas

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but I have a very fun

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bow tie not bow tie

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just neck tie that I recently discovered

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a pretty apricot understanding of it

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it’s my tongue and cheek humbug

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cause there’s skull and crossbones on a candy cane top

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yes yeah I don’t know

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but it allows me to relish in the Christmas cheer

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and also you know

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okay okay crazies

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dial it back

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dial it back

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but I have to say over the years

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I’ve rubbed off on him

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and he actually bought us these matching

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these matching sweaters

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no didn’t I got a gift certificate

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uh huh uh huh

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I didn’t buy them

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yes yes all right

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I’d say we get this party started

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it sounds like Bob is most excited about the s’mores

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Old Fashioned

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because he’s gonna have to wait for cocktail No. 2

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for that yeah

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yeah we have some good coverage here

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hey Tom and stuff

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Zach Elaine

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Bob everyone

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yeah welcome

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welcome um yeah

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but I say we jump right in and get us all drinking

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on our first cocktail here

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which is a spiced cranberry gimlet um

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you can tell us a little just about gimlets in general

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first what a gimlet is

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uh sure yeah

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so gimlet uh

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is a category of

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an example of a category called a sour

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uh sours are generally typified

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and are one of the earliest cocktails

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but generally typified by uh

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roughly an equal part of the spirit

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and then it’s either a sweetening and

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or a souring component

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usually it’s both no

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um it’s the sour to complement

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sweeten both Russia

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so that the alcohol that is the base of it

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isn’t so overwhelming

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and in the earliest incantations of sours

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um these were things that

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that allowed you to drink

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spirits that were decidedly less refined

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100 years ago um

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having the availability of fresh citrus and ice

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for the first time for many people ever

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enjoying any kind of alcoholic beverages

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you know didn’t have full beer

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that thing uh

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and in fact

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if they did

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it’d be like the way we talk about it now

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which is if it’s cold

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because you’re trying to cover up the taste of it

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the taste of it

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ice cold yes

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but is it a daiquiri again lit

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it’s not right

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they’re kind of similar

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yeah yeah so the like

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so the kind of following of how it

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started with citrus and some kind of sweetener um

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uh Gimlet probably preceded a daiquiri

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but they’re probably very close because

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fundamentally they’re the same ratios

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the difference being that a gimlet

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I was jinn and

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or is it jinn and big daiquiri

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at least the earliest daiquiries before um

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resorts and blenders commercialization

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got hold of them and made them into strawberry

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peo and everything yes

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so we’re so yeah

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if you’re familiar with that classic daiquiri

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a gimlet is kind of like that

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but with gin yeah

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and speaking of gin

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our first cocktail is using this lovely San Miguel

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Southwestern Gin

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and we always encourage you to take a sip of your gin

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or your spirit before you make your cocktail

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because if you’ve never tasted this before

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basically everything that’s included

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yeah all your ingredients

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if you’ve never had that ingredient before

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it’s been a while since you’ve had that ingredient

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we encourage you to take a little nip of it to taste it

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and especially this southwestern gin

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um is made in San Diego

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Old Harbor Distilleries out in San Diego

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and they really try to

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immune the taste of the southwest

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essentially

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and so they’re using things like cilantro

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and lime and sage

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and I think maybe cucumber um

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I don’t know if that’s really southwestern necessarily

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but you know

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but the cilantro is interesting

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and actually

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when we were first planning this kit

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we were like oh

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we don’t know if this gin’s gonna work in this drink

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but the cilantro is very faint

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and so we would encourage you to I’m

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you know touching go with cilantro

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yeah you like a little bit of it

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but not a lot

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I feel like it’s one of those things that overpowers

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very very easy

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truffle is the same yeah

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so take a little nip of your your gin just to try it

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and then let’s get making our cocktail

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and we actually have a cocktail cam here

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so you can see up close and personal

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oh yeah that’s right I’m on

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there you go

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perfect perfect

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so first off

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we’re going to have lime juice

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and she should have gotten a lime in your kit

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and we really like using fresh lime

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which is the reason why we included an actual lime

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as opposed to just lime juice in this kit

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part of the reason being is that

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when you use fresh squeeze lime

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you get some of the oil from the lime zest in the peel

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and it just adds another layer of

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complexity that we find to be um

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really important

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yeah and uh

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gives a little bit more breath in depth of flavor

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um so often why cocktails at bars

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taste a little better if they’re doing fresh

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lime juice and lemons versus using out of a bottle um

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that extra bit of essential oil can really help

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alright well

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that didn’t give me quite as much lime

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as they typically do

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lime as I’d like yeah

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as they typically do

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yeah typically you say you get about an ounce out of

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about an ounce of the line from the line yeah

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which is why we included two there

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so apologies if it’s a little bit less than that

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you can scale back a little bit on the sweetness

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the addition of the cranberry

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the spice cranberry syrup that will add next

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in an effort to kind of keep it balanced in the way

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you don’t feel like you’re getting as much lime juice

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as we should have something

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you should yeah

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yeah and uh

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one of the things that

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we always like to talk about at this point

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is the fact that we’re adding wine juice first

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and then now we’re adding the spiced simple syrup

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uh it’s it’s cranberry syrup I’m sorry

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it is a type of simple syrup

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yes it is uh

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three quarters of an ounce of that

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and I guess the main thing to note here that uh

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is important is

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at least if you

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have aspirations of having a fun home cocktail bar

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um you don’t wanna waste product

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if you do it at a bar

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hey the owner has to pay for the margin cost

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but spilling and using something

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like lime juice and simple syrup

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if you add a little bit too much or a little too little

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and you have to start over

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but it’s not as big of a deal as if you

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do something more expensive first

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so adding the most expensive stuff last

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is always something that we espoused

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and is the way that I was taught

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and it makes a lot of sense

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in the fact I was reprimanded

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the first time I looked at the bar that

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insisted that you measure

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and I was not used to measuring

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so we’re going to add 2 ounces of that

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which is half of what you have there

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it doesn’t look like that

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you don’t have one so

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talking and making cocktails at the same time is freaky

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and my gigger might be very different

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this is an ounce and a half and a half an ounce

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and I think I just added one and 71 and 71.7 times okay

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so there you go

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add all the ingredients first so

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the other thing that you wanna do before you actually

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make the cocktail is um

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provide yourself with a little bit of the um

267
00:10:01,333 –> 00:10:02,400
beautifulness of it

268
00:10:02,400 –> 00:10:05,466
so just cutting yourself a little bit of a lemon wedge

269
00:10:05,466 –> 00:10:07,333
or a lime wedge in this case

270
00:10:09,533 –> 00:10:11,233
yeah often you wanna jingle

271
00:10:11,233 –> 00:10:11,933
jingle jingle

272
00:10:11,933 –> 00:10:13,800
jingle often you wanna think about preparing

273
00:10:13,800 –> 00:10:16,266
your glass before you even start making the cocktail

274
00:10:16,266 –> 00:10:17,633
particularly in some instances

275
00:10:17,633 –> 00:10:19,433
where there’s a little bit more preparation

276
00:10:19,433 –> 00:10:20,566
but at the very least

277
00:10:20,566 –> 00:10:21,866
thinking about your garnish

278
00:10:22,033 –> 00:10:23,133
um and you know

279
00:10:23,133 –> 00:10:25,633
if you wanna cut a piece of lime before you

280
00:10:25,633 –> 00:10:26,933
squeeze it or anything like that

281
00:10:26,933 –> 00:10:29,366
or use a zest before you squeeze it

282
00:10:29,366 –> 00:10:30,066
things without nature

283
00:10:30,066 –> 00:10:33,400
so thinking about the final product before you start

284
00:10:33,400 –> 00:10:34,266
cutting into things

285
00:10:34,266 –> 00:10:36,700
so that doesn’t look very pretty

286
00:10:37,766 –> 00:10:40,366
well we just our our rule that we just gave

287
00:10:40,366 –> 00:10:41,466
we didn’t follow ourselves

288
00:10:41,466 –> 00:10:42,466
typically true true

289
00:10:42,466 –> 00:10:43,566
yeah typically

290
00:10:43,566 –> 00:10:44,333
we you know

291
00:10:44,333 –> 00:10:46,000
you think about slicing a nice

292
00:10:46,000 –> 00:10:47,366
pretty perfect little piece of lime

293
00:10:47,366 –> 00:10:48,600
and then juicing the rest of the lime

294
00:10:48,600 –> 00:10:49,633
or things that nature

295
00:10:49,633 –> 00:10:50,700
but as I said

296
00:10:50,733 –> 00:10:52,200
multitasking you know

297
00:10:52,200 –> 00:10:53,133
the second half of that

298
00:10:53,133 –> 00:10:54,366
explaining while making cocktail

299
00:10:54,366 –> 00:10:55,266
second half of that lime

300
00:10:55,266 –> 00:10:56,600
I didn’t expect him to use

301
00:10:56,600 –> 00:10:57,133
that’s true

302
00:10:57,133 –> 00:10:57,666
that is true

303
00:10:57,666 –> 00:10:59,700
we’re only thinking you’re gonna use half

304
00:11:00,366 –> 00:11:02,366
and now this other trick here that Evan’s doing

305
00:11:02,366 –> 00:11:04,033
so a lot of people when they make cocktails at home

306
00:11:04,033 –> 00:11:05,833
they put all the ice in their cocktail shaker

307
00:11:05,833 –> 00:11:07,200
and then they start pouring things in

308
00:11:07,200 –> 00:11:09,133
and then they start talking and getting distracted

309
00:11:09,133 –> 00:11:11,066
and then they keep pouring things in and they shake

310
00:11:11,066 –> 00:11:12,666
you’ll notice Evan built

311
00:11:13,000 –> 00:11:15,766
all the liquid kind of in here in the

312
00:11:15,766 –> 00:11:16,966
in one side of the shaker

313
00:11:17,000 –> 00:11:18,800
now he’s adding ice in the other side of the shaker

314
00:11:18,800 –> 00:11:20,233
because you really don’t want to add the ice

315
00:11:20,233 –> 00:11:21,233
until the last second

316
00:11:21,233 –> 00:11:22,700
until you’re really ready

317
00:11:22,733 –> 00:11:24,533
to shake yeah

318
00:11:24,533 –> 00:11:25,333
because otherwise

319
00:11:25,333 –> 00:11:27,166
the entire time that you’re adding

320
00:11:27,166 –> 00:11:28,566
all the other ingredients

321
00:11:29,533 –> 00:11:32,100
the ice is melting and you’re

322
00:11:32,200 –> 00:11:33,966
diluting your drink

323
00:11:34,166 –> 00:11:35,633
more than needs to be

324
00:11:35,666 –> 00:11:39,300
so add them all after having mixed them together

325
00:11:39,866 –> 00:11:42,066
and then it gets crazy

326
00:11:44,366 –> 00:11:47,233
jingle jingle jingle jingle jingle jingle

327
00:11:48,033 –> 00:11:50,933
the pitter patter with the extra jingleness from your

328
00:11:50,933 –> 00:11:52,000
your bracelet oh yeah

329
00:11:52,000 –> 00:11:54,300
that’s why I wore this yeah

330
00:11:54,766 –> 00:11:57,066
that’s why I wore this yeah

331
00:11:57,166 –> 00:11:59,666
and you’ll notice and we can show you

332
00:11:59,666 –> 00:12:01,466
and when he makes the next drink is oh well

333
00:12:01,466 –> 00:12:03,666
I guess the last drink um

334
00:12:04,000 –> 00:12:04,866
when he’s shaking

335
00:12:04,866 –> 00:12:06,166
he’s not just shaking

336
00:12:06,666 –> 00:12:07,766
back and forth right

337
00:12:07,766 –> 00:12:08,866
he’s really trying to

338
00:12:08,966 –> 00:12:11,633
take chaos and using his wrists and kind of trying that

339
00:12:11,633 –> 00:12:12,133
you’re basically

340
00:12:12,133 –> 00:12:13,166
if you think about it

341
00:12:13,166 –> 00:12:14,566
you’re trying to get the ice not go

342
00:12:14,566 –> 00:12:15,566
going from top to bottom

343
00:12:15,566 –> 00:12:16,166
top to bottom

344
00:12:16,166 –> 00:12:17,766
you’re trying to get the ice to go like

345
00:12:17,966 –> 00:12:20,233
boomerang all around the inside of the shaker

346
00:12:20,233 –> 00:12:22,433
and go through everything as much as possible

347
00:12:22,433 –> 00:12:24,766
so that it’s pulling it as quickly as possible

348
00:12:24,766 –> 00:12:27,800
and it’s also giving it a little air aeration yeah

349
00:12:27,800 –> 00:12:30,333
the aeration is really important and uh

350
00:12:30,333 –> 00:12:32,033
the more it moves around

351
00:12:32,033 –> 00:12:33,700
the better the

352
00:12:34,233 –> 00:12:35,766
all the flavor components mix

353
00:12:35,766 –> 00:12:38,966
if you were to add simple syrup or in this

354
00:12:39,000 –> 00:12:39,600
in this case

355
00:12:39,600 –> 00:12:41,233
the spiced cranberry syrup

356
00:12:41,233 –> 00:12:42,733
and then lime juice

357
00:12:42,733 –> 00:12:44,100
and then add gin

358
00:12:44,233 –> 00:12:48,600
and then just add ice to a martini glass like this

359
00:12:48,600 –> 00:12:51,000
that’s what you get so

360
00:12:51,000 –> 00:12:53,533
they’re all going to sit in layers on top of each other

361
00:12:54,266 –> 00:12:56,633
and you really have to kind of emulsify them by shaking

362
00:12:56,633 –> 00:12:57,533
them around

363
00:12:58,033 –> 00:13:00,333
and making them think about it

364
00:13:01,733 –> 00:13:03,833
and so yeah

365
00:13:03,833 –> 00:13:06,433
we found this drink to be a really fun kind of flavor

366
00:13:06,433 –> 00:13:07,633
compliment of

367
00:13:07,733 –> 00:13:10,833
what a regular kind of gimlet would sound like

368
00:13:10,833 –> 00:13:12,633
and taste like and smell like

369
00:13:12,633 –> 00:13:16,166
but with an appropriate color and flavor

370
00:13:16,166 –> 00:13:18,566
the spiced cranberry says the season right

371
00:13:18,566 –> 00:13:20,466
cranberry is definitely of the season and

372
00:13:20,466 –> 00:13:22,566
and it’s nice because a lot of the holiday cocktails

373
00:13:22,566 –> 00:13:23,466
can be heavy

374
00:13:23,466 –> 00:13:24,533
can be rich

375
00:13:24,533 –> 00:13:25,566
right um our

376
00:13:25,566 –> 00:13:27,566
our second and third one are a little bit heavier and

377
00:13:27,566 –> 00:13:29,400
richer so it’s nice to have a holiday

378
00:13:29,400 –> 00:13:31,333
cocktail that feels holiday esque

379
00:13:31,333 –> 00:13:33,766
but also is light and bright

380
00:13:33,766 –> 00:13:35,366
something a little easier drinking

381
00:13:36,366 –> 00:13:38,666
hmm hmm how do they do

382
00:13:39,266 –> 00:13:41,133
hmm the tartness with the sweetness

383
00:13:41,133 –> 00:13:42,733
I love the tartness of that spice cranberry

384
00:13:42,733 –> 00:13:43,233
it’s really nice

385
00:13:43,233 –> 00:13:44,500
and the lime juice too

386
00:13:45,133 –> 00:13:46,466
yeah it’s quite delightful

387
00:13:46,633 –> 00:13:49,200
so any time of the year

388
00:13:49,200 –> 00:13:51,766
a gimlet is a really nice kind of a pair of tipo

389
00:13:52,433 –> 00:13:53,900
you know start to a meal

390
00:13:54,266 –> 00:13:57,833
the tartanus of the lime and the botanicals in the

391
00:13:58,000 –> 00:14:00,633
I guess floral and uh

392
00:14:00,633 –> 00:14:03,700
herbal air characteristics of the gin uh

393
00:14:03,833 –> 00:14:07,433
are something that is a very common way to start a meal

394
00:14:07,466 –> 00:14:10,666
and it’s a great way to start a Christmas meal

395
00:14:10,800 –> 00:14:13,666
especially with the yeah

396
00:14:13,666 –> 00:14:16,133
that’s pretty nice

397
00:14:16,366 –> 00:14:18,366
um and if any of you

398
00:14:18,366 –> 00:14:19,733
I know I recognize

399
00:14:19,733 –> 00:14:21,833
quite a few names who are here as our members

400
00:14:21,833 –> 00:14:24,633
but I also see a few names of people who aren’t members

401
00:14:24,633 –> 00:14:25,633
so if you didn’t get yours

402
00:14:25,633 –> 00:14:27,400
a sipscout kit that has all the ingredients

403
00:14:27,400 –> 00:14:28,333
the spiced cranberry

404
00:14:28,333 –> 00:14:29,666
liqueur or syrup

405
00:14:29,666 –> 00:14:30,733
things of that nature

406
00:14:30,866 –> 00:14:33,333
throw in the chat what you do have on hand um

407
00:14:33,333 –> 00:14:33,833
and say hey

408
00:14:33,833 –> 00:14:34,733
I’m trying to make a gimlet

409
00:14:34,733 –> 00:14:36,633
I have wine juice I have gin

410
00:14:37,000 –> 00:14:38,766
here’s what else I have going on um

411
00:14:38,766 –> 00:14:39,166
you you know

412
00:14:39,166 –> 00:14:40,200
to make a classic gimlet

413
00:14:40,200 –> 00:14:41,700
you would just use simple syrup

414
00:14:41,933 –> 00:14:42,833
um and so typically

415
00:14:42,833 –> 00:14:45,000
you would do equal parts sugar and water

416
00:14:45,000 –> 00:14:47,033
and just kind of make a basic simple syrup

417
00:14:47,033 –> 00:14:49,466
but then you can flavor that however you like right

418
00:14:49,466 –> 00:14:51,533
you can leave a little Rosemary in there

419
00:14:51,533 –> 00:14:54,133
and kind of let that Rosemary infused um

420
00:14:54,133 –> 00:14:54,933
things that nature

421
00:14:54,933 –> 00:14:57,166
another fun thing you could do to make this

422
00:14:57,166 –> 00:14:59,666
a very special looking cocktail for the holidays

423
00:14:59,766 –> 00:15:01,633
as you could essentially turn it into

424
00:15:01,633 –> 00:15:02,933
a snow globe cocktail

425
00:15:02,933 –> 00:15:05,400
so it’s something that’s very trendy this year right

426
00:15:05,400 –> 00:15:07,700
now we should have actually made one and brought it out

427
00:15:07,833 –> 00:15:08,766
um but basically

428
00:15:08,766 –> 00:15:11,200
what you do is you can use a glass like this you know

429
00:15:11,200 –> 00:15:12,666
I guess you could do it in this as well

430
00:15:12,666 –> 00:15:15,133
you would put some cranberries in the bottom here

431
00:15:15,400 –> 00:15:17,566
maybe put a little sprig of Rosemary in the middle

432
00:15:17,600 –> 00:15:18,466
fill it with water

433
00:15:18,466 –> 00:15:19,733
and put it in the freezer

434
00:15:19,833 –> 00:15:22,000
and now those cranberries in that piece of Rosemary

435
00:15:22,000 –> 00:15:24,366
are gonna freeze in the bottom of your glass

436
00:15:24,400 –> 00:15:26,066
and then you pour your cocktail

437
00:15:26,066 –> 00:15:26,966
on top of it

438
00:15:26,966 –> 00:15:28,266
but you have these beautiful

439
00:15:28,266 –> 00:15:30,666
like snow globe effect of these cranberries

440
00:15:30,666 –> 00:15:32,233
and a little Christmas tree kind of

441
00:15:32,233 –> 00:15:33,333
sticking out of there

442
00:15:33,333 –> 00:15:34,333
so if you’re

443
00:15:34,366 –> 00:15:36,533
go on hostess with the mostess mode

444
00:15:36,533 –> 00:15:40,233
that is like the beautiful touch that you can do for

445
00:15:40,266 –> 00:15:41,166
your display

446
00:15:41,166 –> 00:15:43,266
also a brief cautionary tale

447
00:15:43,333 –> 00:15:48,766
if you like this drink and go and order it at a bar um

448
00:15:49,233 –> 00:15:50,700
a very common

449
00:15:50,766 –> 00:15:52,133
representation of

450
00:15:52,233 –> 00:15:53,800
a Gimlet yeah

451
00:15:53,800 –> 00:15:54,633
it is quite good

452
00:15:54,633 –> 00:15:55,733
I like you know

453
00:15:55,733 –> 00:15:59,166
this is one of those instances where the touch is

454
00:16:00,066 –> 00:16:01,933
the subtle nuanced

455
00:16:02,000 –> 00:16:03,766
touch of cilantro

456
00:16:03,766 –> 00:16:04,333
I’m okay with

457
00:16:04,333 –> 00:16:05,133
it’s really nice

458
00:16:05,133 –> 00:16:06,233
yeah okay I agree

459
00:16:06,333 –> 00:16:08,233
just when I can’t even taste the

460
00:16:08,233 –> 00:16:10,533
the salsa or the guacamole

461
00:16:10,800 –> 00:16:11,966
or the taco

462
00:16:12,200 –> 00:16:13,300
or the bomb

463
00:16:13,366 –> 00:16:14,966
because all I taste is cilantro

464
00:16:14,966 –> 00:16:16,566
do you all taste the cilantro in the gin

465
00:16:16,600 –> 00:16:17,933
if you guys took a little

466
00:16:17,933 –> 00:16:18,666
sip of your gin

467
00:16:18,666 –> 00:16:19,433
just throw in the chat

468
00:16:19,433 –> 00:16:21,166
if you can pick that out at all

469
00:16:21,400 –> 00:16:23,366
I also get the sage in the gin a little bit too

470
00:16:23,366 –> 00:16:25,666
which is another very nice holiday flavor

471
00:16:25,666 –> 00:16:26,766
compliment to this

472
00:16:26,766 –> 00:16:28,466
but I like this gin a lot

473
00:16:28,833 –> 00:16:29,933
a lot of gins

474
00:16:29,933 –> 00:16:32,066
kind of hit you in the face with that Juniper

475
00:16:32,066 –> 00:16:33,900
pine tree kind of flavor

476
00:16:34,033 –> 00:16:35,266
and this one honestly

477
00:16:35,266 –> 00:16:36,200
it’s almost absent

478
00:16:36,200 –> 00:16:37,733
like it’s very

479
00:16:37,733 –> 00:16:40,633
like citrusy and bright and smooth and easy drinking

480
00:16:41,600 –> 00:16:43,166
the cautionary tale I was

481
00:16:43,166 –> 00:16:45,133
referring to is the fact that usually

482
00:16:45,133 –> 00:16:46,166
often times

483
00:16:46,200 –> 00:16:47,533
a gimlet is made

484
00:16:47,533 –> 00:16:48,766
with simply

485
00:16:48,766 –> 00:16:50,833
gin and roses lime juice

486
00:16:50,833 –> 00:16:53,466
or in case you ordered a vodka gimlet

487
00:16:53,466 –> 00:16:54,966
same same because roses

488
00:16:54,966 –> 00:16:57,600
lime juice is something that um

489
00:16:57,600 –> 00:16:59,066
is pretty divisive

490
00:16:59,066 –> 00:17:00,933
and some people feel like

491
00:17:00,933 –> 00:17:03,166
that is the only way to make a gimlet

492
00:17:03,400 –> 00:17:05,733
and some people feel like that is

493
00:17:05,933 –> 00:17:07,033
just a boring

494
00:17:07,033 –> 00:17:09,833
and you need to use fresh lime juice

495
00:17:10,200 –> 00:17:11,900
and simple syrup

496
00:17:12,166 –> 00:17:13,266
in our case

497
00:17:13,266 –> 00:17:14,200
uh the spice

498
00:17:14,200 –> 00:17:16,066
cranberry syrup um

499
00:17:16,866 –> 00:17:19,333
so I feel like the

500
00:17:19,333 –> 00:17:21,066
the nice intermediary

501
00:17:21,133 –> 00:17:23,433
is a little bit of roses lime juice

502
00:17:23,466 –> 00:17:25,066
and a little bit of fresh lime juice

503
00:17:25,066 –> 00:17:26,566
and a little bit of simple syrup

504
00:17:27,333 –> 00:17:28,533
build them together

505
00:17:28,533 –> 00:17:30,266
find the middle of the road

506
00:17:30,266 –> 00:17:31,400
and then decide

507
00:17:31,400 –> 00:17:32,900
you know which end of the structure

508
00:17:33,566 –> 00:17:34,633
you might gravitate towards

509
00:17:34,633 –> 00:17:35,966
this is like bartender

510
00:17:35,966 –> 00:17:39,100
debate land that we’re in here right now true story

511
00:17:39,566 –> 00:17:41,133
this is geeking out over

512
00:17:41,133 –> 00:17:42,433
over those nuanced

513
00:17:42,433 –> 00:17:43,200
kind of details

514
00:17:43,200 –> 00:17:44,466
and in cocktails

515
00:17:44,466 –> 00:17:45,666
but but it is a fun

516
00:17:45,666 –> 00:17:47,066
experiment yeah

517
00:17:47,066 –> 00:17:48,066
the cautionary tale is

518
00:17:48,066 –> 00:17:49,633
don’t take this

519
00:17:49,733 –> 00:17:50,800
to be for granted

520
00:17:50,800 –> 00:17:51,800
as what you might

521
00:17:51,800 –> 00:17:53,266
expect if you went to a

522
00:17:53,266 –> 00:17:54,633
bar in order to gimlet

523
00:17:54,633 –> 00:17:55,466
with cranberry

524
00:17:55,466 –> 00:17:56,800
or spiced cranberry even

525
00:17:56,800 –> 00:17:57,600
because that’s

526
00:17:57,600 –> 00:17:59,566
what I’m saying

527
00:17:59,566 –> 00:18:00,766
why do we not care

528
00:18:00,766 –> 00:18:02,566
so we just know

529
00:18:03,033 –> 00:18:04,733
while we have our first um

530
00:18:04,766 –> 00:18:06,833
cocktail to sip on a little bit

531
00:18:06,833 –> 00:18:08,566
I wanted to let our um

532
00:18:08,566 –> 00:18:10,433
members know what’s coming up next month

533
00:18:10,433 –> 00:18:11,000
give a little

534
00:18:11,000 –> 00:18:12,733
sneak preview to our January

535
00:18:12,733 –> 00:18:13,900
kit that’s coming up

536
00:18:13,966 –> 00:18:15,166
um get everyone excited

537
00:18:15,166 –> 00:18:16,266
and for those of you who aren’t members

538
00:18:16,266 –> 00:18:17,933
you can get a little sneak preview too

539
00:18:17,933 –> 00:18:19,166
so next month

540
00:18:19,166 –> 00:18:21,633
we have a craft cider kit

541
00:18:21,633 –> 00:18:22,466
and it’s featuring

542
00:18:22,466 –> 00:18:23,800
one of our favorites

543
00:18:23,800 –> 00:18:25,033
Eden Ciders

544
00:18:25,033 –> 00:18:26,633
oh my gosh Eden is so good

545
00:18:26,633 –> 00:18:27,866
Eden is up in Vermont

546
00:18:27,866 –> 00:18:29,166
they are wonderful

547
00:18:29,166 –> 00:18:30,866
they are like one of the OG

548
00:18:30,866 –> 00:18:32,033
kind of craft

549
00:18:32,033 –> 00:18:33,400
cider makers here

550
00:18:33,400 –> 00:18:34,833
um and they make beautiful

551
00:18:34,833 –> 00:18:35,833
beautiful ciders

552
00:18:35,833 –> 00:18:37,033
they just started canning

553
00:18:37,033 –> 00:18:37,866
which is really exciting

554
00:18:37,866 –> 00:18:39,666
cause that makes it a little easier for us to send more

555
00:18:39,666 –> 00:18:40,333
ciders to you

556
00:18:40,333 –> 00:18:41,400
honestly um

557
00:18:41,400 –> 00:18:42,466
so you’ll be getting an heirloom

558
00:18:42,466 –> 00:18:43,466
apple cider

559
00:18:43,600 –> 00:18:44,933
a hopped cider

560
00:18:45,000 –> 00:18:45,966
which for beer

561
00:18:45,966 –> 00:18:46,833
lovers out there

562
00:18:46,833 –> 00:18:48,000
who kind of you know

563
00:18:48,000 –> 00:18:49,033
really like IPAs

564
00:18:49,033 –> 00:18:49,733
things of that nature

565
00:18:49,733 –> 00:18:51,233
that’s often a fun kind of

566
00:18:51,233 –> 00:18:52,033
introduction

567
00:18:52,200 –> 00:18:54,233
this Troke star is a cider

568
00:18:54,233 –> 00:18:55,166
that is fermented

569
00:18:55,166 –> 00:18:56,533
on Riesling skins

570
00:18:56,800 –> 00:18:58,566
and then we have the Brute Rose

571
00:18:58,566 –> 00:18:59,966
a cider which is

572
00:18:59,966 –> 00:19:00,633
apple cider

573
00:19:00,633 –> 00:19:01,800
with some currents

574
00:19:01,800 –> 00:19:02,966
you can go ahead and shake and jingle

575
00:19:02,966 –> 00:19:03,466
all the way no

576
00:19:03,466 –> 00:19:04,733
I like to jingle

577
00:19:04,733 –> 00:19:05,733
every time you say

578
00:19:05,733 –> 00:19:06,333
a different

579
00:19:06,333 –> 00:19:07,733
product that they’re offering

580
00:19:08,066 –> 00:19:08,966
um but then

581
00:19:08,966 –> 00:19:09,966
the Peace Savers of

582
00:19:09,966 –> 00:19:11,433
stomps that you guys are all gonna be

583
00:19:11,433 –> 00:19:13,100
very excited to receive

584
00:19:13,166 –> 00:19:15,866
is this full bottle of a cider

585
00:19:16,000 –> 00:19:18,233
and if you haven’t had ice cider before

586
00:19:18,233 –> 00:19:19,000
let me tell you

587
00:19:19,000 –> 00:19:21,366
you are in for a treat

588
00:19:21,366 –> 00:19:22,733
if you’ve ever had ice wine

589
00:19:22,733 –> 00:19:24,033
it’s kind of made in a very

590
00:19:24,033 –> 00:19:25,100
similar way

591
00:19:25,433 –> 00:19:27,433
um and so they kind

592
00:19:27,433 –> 00:19:29,233
of let the fruit freeze

593
00:19:29,233 –> 00:19:30,066
before they harvest it

594
00:19:30,066 –> 00:19:31,233
and before they process it

595
00:19:31,233 –> 00:19:32,366
so that their taste

596
00:19:32,533 –> 00:19:35,033
and that more of the water

597
00:19:35,033 –> 00:19:36,266
gets taken out

598
00:19:36,266 –> 00:19:37,366
as they’re processing it

599
00:19:37,366 –> 00:19:38,800
so the flavors are really

600
00:19:38,800 –> 00:19:39,600
concentrated

601
00:19:39,633 –> 00:19:41,333
and the sugar is really

602
00:19:41,333 –> 00:19:41,733
concentrated

603
00:19:41,733 –> 00:19:42,866
and the aromas are really

604
00:19:42,866 –> 00:19:43,433
concentrated

605
00:19:43,433 –> 00:19:44,933
so it’s really just an intense

606
00:19:44,933 –> 00:19:45,800
like intensely

607
00:19:45,800 –> 00:19:46,666
biting into an apple

608
00:19:46,666 –> 00:19:47,666
but because

609
00:19:47,666 –> 00:19:49,900
Eden is using these heirloom apples

610
00:19:50,200 –> 00:19:52,000
it’s still tart and bright

611
00:19:52,000 –> 00:19:53,733
and not overly sweet

612
00:19:53,800 –> 00:19:54,766
it is such a good

613
00:19:54,766 –> 00:19:55,400
after dinner

614
00:19:55,400 –> 00:19:56,433
sipping spirit by

615
00:19:56,433 –> 00:19:57,733
or sipping um

616
00:19:58,066 –> 00:19:59,833
by the fire

617
00:19:59,833 –> 00:20:01,066
it’s really quite lovely

618
00:20:01,066 –> 00:20:02,133
and we’re very excited to

619
00:20:02,133 –> 00:20:03,366
introduce all of you to that

620
00:20:03,400 –> 00:20:04,733
next month so

621
00:20:04,733 –> 00:20:05,366
if you’re not a member

622
00:20:05,366 –> 00:20:06,466
and you want to get that

623
00:20:06,533 –> 00:20:07,466
please jump on over

624
00:20:07,466 –> 00:20:08,200
the crafty cask

625
00:20:08,200 –> 00:20:09,033
and order by

626
00:20:09,033 –> 00:20:09,966
December 31st

627
00:20:09,966 –> 00:20:10,766
before the kit

628
00:20:10,766 –> 00:20:11,733
is gone gone

629
00:20:11,733 –> 00:20:14,133
gone how we

630
00:20:14,133 –> 00:20:14,933
like in our

631
00:20:14,933 –> 00:20:16,600
our gimlet it’s good

632
00:20:16,600 –> 00:20:17,866
it’s got some common stuff

633
00:20:17,866 –> 00:20:18,933
opinions about

634
00:20:18,933 –> 00:20:19,766
prefer the fresh

635
00:20:19,766 –> 00:20:20,766
lime and sugar

636
00:20:20,766 –> 00:20:21,966
and oh Eden

637
00:20:21,966 –> 00:20:23,400
yeah yeah oh

638
00:20:23,400 –> 00:20:23,866
Ed you know

639
00:20:23,866 –> 00:20:25,333
Eden great yeah

640
00:20:25,333 –> 00:20:26,133
it’s the best

641
00:20:26,133 –> 00:20:27,600
yeah great it’s the best

642
00:20:27,600 –> 00:20:28,966
I think you prefer the fresh lime

643
00:20:28,966 –> 00:20:29,733
in your own

644
00:20:29,733 –> 00:20:30,533
simple syrup too

645
00:20:30,533 –> 00:20:32,666
right I mean

646
00:20:32,766 –> 00:20:34,233
I wouldn’t drink a gimlet

647
00:20:34,233 –> 00:20:35,266
made with roses

648
00:20:35,266 –> 00:20:36,333
no I wouldn’t

649
00:20:37,033 –> 00:20:38,366
I would frankly

650
00:20:38,366 –> 00:20:39,866
I would drink very few things

651
00:20:39,866 –> 00:20:40,900
made with roses

652
00:20:42,166 –> 00:20:44,566
it’s better than the lime juice in the squeezy line

653
00:20:44,566 –> 00:20:46,466
sorry that sounds a little like

654
00:20:48,133 –> 00:20:50,200
fresh fresh

655
00:20:50,200 –> 00:20:50,366
fresh fresh

656
00:20:50,366 –> 00:20:51,166
all the way

657
00:20:51,800 –> 00:20:53,233
just just taste better

658
00:20:53,366 –> 00:20:56,733
it’s a it’s a time to make make Bob happy

659
00:20:56,733 –> 00:20:58,266
he’s been waiting for the s’mores old fashion

660
00:20:58,266 –> 00:20:59,633
since the beginning of the

661
00:20:59,933 –> 00:21:02,300
since the start since the rumor came out

662
00:21:02,666 –> 00:21:04,200
since that began percolating

663
00:21:04,200 –> 00:21:06,266
this Morris old fashion is

664
00:21:06,633 –> 00:21:09,400
become a fast favorite in our household since Evan

665
00:21:09,400 –> 00:21:11,133
created it a couple months ago

666
00:21:11,133 –> 00:21:12,800
whenever that was um

667
00:21:12,800 –> 00:21:17,633
so we are very excited to introduce you to this one so

668
00:21:17,766 –> 00:21:21,166
well Suzanne was talking to you a little bit about Eden

669
00:21:21,166 –> 00:21:22,700
and our next kid

670
00:21:22,833 –> 00:21:25,666
I was pouring out all of our

671
00:21:26,600 –> 00:21:31,300
Graham cracker and chocolate Graham cracker crumbs

672
00:21:33,833 –> 00:21:36,833
and so this is gonna be the first part of

673
00:21:38,800 –> 00:21:40,433
what we’re gonna be doing here

674
00:21:41,366 –> 00:21:43,266
to our point where they’re like

675
00:21:43,266 –> 00:21:47,366
you know kind of getting your cocktail glass ready

676
00:21:47,366 –> 00:21:49,466
before you actually make the cocktail

677
00:21:49,566 –> 00:21:51,066
is often times helpful

678
00:21:51,200 –> 00:21:52,666
um personally

679
00:21:52,666 –> 00:21:54,966
because you don’t want to be extra diluted

680
00:21:54,966 –> 00:21:55,800
and also so they

681
00:21:55,800 –> 00:21:56,966
as soon as you’re done making it

682
00:21:56,966 –> 00:21:59,933
you can handle the person they can get the

683
00:22:00,666 –> 00:22:04,700
the best the best possible representation of it um

684
00:22:05,366 –> 00:22:08,533
we’re gonna take a little bit of the

685
00:22:08,966 –> 00:22:10,733
toasted marshmallow syrup

686
00:22:11,433 –> 00:22:13,566
uh which is going to be used in the cocktail

687
00:22:13,600 –> 00:22:17,533
but we’re also gonna add that to the rim of the glass

688
00:22:17,533 –> 00:22:21,333
I’ve got a little sponge here um

689
00:22:21,333 –> 00:22:24,833
a paper towel works just fine um

690
00:22:24,833 –> 00:22:26,166
if you have a

691
00:22:26,366 –> 00:22:29,100
sponge by your sink that’s been sitting there for

692
00:22:29,200 –> 00:22:31,433
a while please don’t use that

693
00:22:31,433 –> 00:22:32,633
not a clean sponge

694
00:22:32,733 –> 00:22:34,033
something paper towel

695
00:22:34,033 –> 00:22:34,666
something like that

696
00:22:34,666 –> 00:22:37,700
but something that you can use

697
00:22:38,333 –> 00:22:40,533
just put a dab of that

698
00:22:40,633 –> 00:22:42,733
actually a fairly decent amount

699
00:22:42,733 –> 00:22:43,833
you’re not going to run out of it

700
00:22:43,833 –> 00:22:45,133
for making the cocktail

701
00:22:45,200 –> 00:22:46,733
and kind of rub it

702
00:22:46,733 –> 00:22:48,633
all over the inside of the glass like this

703
00:22:48,633 –> 00:22:49,600
smell that marshmallow

704
00:22:49,600 –> 00:22:50,233
or I’m sorry

705
00:22:50,233 –> 00:22:51,666
on the outside of the glass

706
00:22:52,366 –> 00:22:53,033
or I’m sorry

707
00:22:53,600 –> 00:22:56,166
and then you’re going to want to roll it

708
00:22:58,833 –> 00:23:00,366
in the Graham cracker

709
00:23:01,633 –> 00:23:05,066
and chocolate brown mixture because man

710
00:23:05,066 –> 00:23:08,133
it’s good and you don’t want to have

711
00:23:09,166 –> 00:23:11,733
just enough of it that you get a hint of it

712
00:23:11,800 –> 00:23:13,600
and then you’ve got the rest of the cocktail

713
00:23:13,600 –> 00:23:15,133
without enough of it

714
00:23:15,433 –> 00:23:18,900
so apply it liberally

715
00:23:19,633 –> 00:23:23,033
and just get that glass

716
00:23:23,966 –> 00:23:27,466
kind of coated quite nicely on the outside

717
00:23:30,400 –> 00:23:32,966
okay uh the next thing that

718
00:23:33,033 –> 00:23:36,233
I’m gonna do is I’m gonna grab this

719
00:23:41,233 –> 00:23:46,300
with the ice that we have prepared earlier

720
00:23:47,000 –> 00:23:49,233
which I’m sorry that

721
00:23:49,600 –> 00:23:51,733
we didn’t include this in Europe yet

722
00:23:52,233 –> 00:23:55,433
but a beautiful ice is hard

723
00:23:55,666 –> 00:24:00,566
a beautiful little sphere of directionally frozen ice

724
00:24:00,933 –> 00:24:05,566
that as the frost kind of like wears off the outside

725
00:24:05,733 –> 00:24:07,633
it’s perfectly clear

726
00:24:08,833 –> 00:24:10,566
and add that to your glass

727
00:24:11,533 –> 00:24:13,600
if you like making cocktails at home

728
00:24:13,600 –> 00:24:15,900
and you really appreciate larger ice

729
00:24:16,000 –> 00:24:17,333
getting a um

730
00:24:17,400 –> 00:24:18,966
directional freezer for Christmas

731
00:24:18,966 –> 00:24:21,433
perhaps putting that on your Christmas list is a

732
00:24:21,533 –> 00:24:22,800
is a fun little gift

733
00:24:22,800 –> 00:24:23,600
it’s you know

734
00:24:23,600 –> 00:24:24,800
it doesn’t take up too much space

735
00:24:24,800 –> 00:24:26,133
you just take it out and put it in the freezer

736
00:24:26,133 –> 00:24:27,733
when you need it and yeah

737
00:24:27,733 –> 00:24:28,400
they make beautiful

738
00:24:28,400 –> 00:24:30,466
beautiful ice thank you

739
00:24:30,466 –> 00:24:33,133
and then again

740
00:24:33,200 –> 00:24:36,933
in maybe what many of you kind of perceive as the

741
00:24:36,933 –> 00:24:38,833
reverse order of making a cocktail

742
00:24:38,833 –> 00:24:42,400
we’re going to add the toasted marshmallow simple syrup

743
00:24:42,400 –> 00:24:44,133
and it’s just a teaspoon of it

744
00:24:44,133 –> 00:24:45,333
you don’t need a lot

745
00:24:45,333 –> 00:24:46,333
or at least

746
00:24:47,566 –> 00:24:49,500
the recipe that we’ve created

747
00:24:50,233 –> 00:24:51,866
that doesn’t include a lot

748
00:24:51,866 –> 00:24:55,266
but if you like a little bit more sweetness yeah

749
00:24:55,266 –> 00:24:57,666
go ahead and add more um

750
00:24:57,666 –> 00:24:58,666
it’s delicious

751
00:24:58,666 –> 00:24:59,833
this is one of those things

752
00:24:59,833 –> 00:25:01,666
like Suzanne mentioned with the gin

753
00:25:01,933 –> 00:25:03,966
trying things that you’re having

754
00:25:03,966 –> 00:25:05,700
give it a little taste yeah

755
00:25:06,666 –> 00:25:07,666
you tasted it

756
00:25:09,466 –> 00:25:11,266
I have tasted it yeah

757
00:25:11,266 –> 00:25:11,866
my goodness

758
00:25:11,866 –> 00:25:13,933
it tastes just like toasted marshmallow yeah

759
00:25:13,933 –> 00:25:14,766
it really does

760
00:25:16,033 –> 00:25:17,600
yeah but if you like things a little sweeter

761
00:25:17,600 –> 00:25:19,133
you know you can add a little more

762
00:25:19,133 –> 00:25:19,733
take a look

763
00:25:19,733 –> 00:25:21,233
especially because we are using rye

764
00:25:21,233 –> 00:25:22,833
whiskey in this cocktail um

765
00:25:22,833 –> 00:25:23,666
and so a lot of people

766
00:25:23,666 –> 00:25:24,966
when they’re making whiskey cocktails

767
00:25:24,966 –> 00:25:27,266
they think of Bourbon and they reach for their Bourbon

768
00:25:27,333 –> 00:25:29,833
but we really like rye whiskey in cocktails

769
00:25:29,833 –> 00:25:32,000
because that spiciness of the rye

770
00:25:32,000 –> 00:25:34,366
and the fact that it’s a little less sweet than Bourbon

771
00:25:34,433 –> 00:25:37,266
can really stand up to the sweetness of the additions

772
00:25:37,266 –> 00:25:38,466
that you’re adding to the cocktail

773
00:25:38,466 –> 00:25:40,066
so it’s not overly sweet

774
00:25:41,400 –> 00:25:43,700
and then I’m gonna do this in reverse

775
00:25:44,000 –> 00:25:46,266
order so I don’t get it wrong so

776
00:25:48,566 –> 00:25:50,233
and get the full 2 ounces

777
00:25:50,933 –> 00:25:54,966
of the Kentucky Straight Rye Whiskey from New Riff

778
00:25:55,200 –> 00:25:56,200
New Riff yeah

779
00:25:56,200 –> 00:25:57,266
New Riff is in

780
00:25:57,566 –> 00:25:59,166
is in Kentucky um

781
00:25:59,166 –> 00:26:01,933
and they like to say they are taking a New Riff

782
00:26:01,933 –> 00:26:04,666
on an old tradition of making Kentucky Bourbon um

783
00:26:04,666 –> 00:26:06,866
they are pretty dedicated to the sour mash

784
00:26:06,866 –> 00:26:08,866
I believe um

785
00:26:08,866 –> 00:26:11,066
and so they are constantly experimenting

786
00:26:11,066 –> 00:26:11,800
and they make a ride

787
00:26:11,800 –> 00:26:12,766
they make a Bourbon

788
00:26:12,833 –> 00:26:14,566
they make molds and whiskey I believe

789
00:26:14,566 –> 00:26:16,666
and I believe they just started making a gin as well

790
00:26:17,033 –> 00:26:20,366
and then I would say

791
00:26:20,366 –> 00:26:22,400
you know doesn’t have to be liberal

792
00:26:22,400 –> 00:26:24,300
there’s not a whole lot in there

793
00:26:24,733 –> 00:26:30,300
but at least a one full dropper of the cocoa bitters

794
00:26:31,200 –> 00:26:37,766
is going to add the chocolate component of your s’mores

795
00:26:37,933 –> 00:26:41,666
and again once you’ve added all of the ingredients

796
00:26:43,266 –> 00:26:44,733
my recommendation

797
00:26:45,266 –> 00:26:47,366
oh you’re gonna put ice to cool it down a little bit

798
00:26:47,366 –> 00:26:48,600
before you pour it over yeah

799
00:26:48,600 –> 00:26:49,466
that’s key

800
00:26:49,766 –> 00:26:52,166
so a lot of you who are familiar with old fashions

801
00:26:52,166 –> 00:26:53,800
you often make old fashions in the glass

802
00:26:53,800 –> 00:26:54,966
and that’s partially

803
00:26:55,200 –> 00:26:58,200
often because you’re muddling a sugar cube in there

804
00:26:58,200 –> 00:27:00,300
or fresh sugar right

805
00:27:00,533 –> 00:27:03,666
for cooling it down before you put it over

806
00:27:03,666 –> 00:27:05,833
the ice cube or fresh ice

807
00:27:05,833 –> 00:27:09,133
means that the ice that you’ve added onto is going to

808
00:27:09,133 –> 00:27:12,900
melt and dilute your cocktail at a much slower rate

809
00:27:13,266 –> 00:27:14,900
once you’re cooling it off

810
00:27:16,466 –> 00:27:21,266
um before adding it to your glass is

811
00:27:21,266 –> 00:27:24,966
you know something that we recommend um

812
00:27:25,833 –> 00:27:26,966
of course some people like it

813
00:27:26,966 –> 00:27:28,966
a little bit more diluted anyhow

814
00:27:29,166 –> 00:27:31,933
and that’s perfectly valid um

815
00:27:33,866 –> 00:27:35,833
um but cooling off first

816
00:27:35,833 –> 00:27:38,066
so that you’re putting ice cold

817
00:27:38,433 –> 00:27:40,966
cocktail on a piece of ice

818
00:27:41,933 –> 00:27:44,466
which means that that ice cube is gonna slowly

819
00:27:44,466 –> 00:27:48,233
slowly melt instead of smell quickly

820
00:27:48,233 –> 00:27:50,033
unevenly um

821
00:27:50,233 –> 00:27:51,966
and especially with these nice ice cubes

822
00:27:51,966 –> 00:27:53,466
you don’t want them to like

823
00:27:53,833 –> 00:27:56,700
they start to look like icebergs or mushrooms

824
00:27:56,933 –> 00:27:59,666
uh where the top part is completely

825
00:28:00,000 –> 00:28:02,833
solid and the bottom part is just this

826
00:28:03,000 –> 00:28:04,866
just smell it cause like you

827
00:28:04,866 –> 00:28:06,400
you smell the Graham cracker

828
00:28:06,400 –> 00:28:07,933
you smell that cocoa bitters

829
00:28:07,933 –> 00:28:09,466
you smell the marshmallow

830
00:28:09,566 –> 00:28:12,666
it just it’s really very good oh man

831
00:28:12,666 –> 00:28:13,900
it smells so good

832
00:28:17,833 –> 00:28:19,233
hmm

833
00:28:20,466 –> 00:28:24,100
this this cocktail just makes me happy in my soul

834
00:28:25,800 –> 00:28:27,433
but it does make me wish I had a roaring

835
00:28:27,433 –> 00:28:28,266
fire next to me

836
00:28:28,266 –> 00:28:29,566
I will say that

837
00:28:30,733 –> 00:28:33,600
I love the texture of the Graham cracker with it too

838
00:28:33,600 –> 00:28:34,966
like that little bit of shoe with it

839
00:28:34,966 –> 00:28:37,266
and it kind of like dissolves in your mouth a little

840
00:28:38,666 –> 00:28:40,166
yeah so but you know

841
00:28:40,166 –> 00:28:40,933
if you’re feeling like

842
00:28:40,933 –> 00:28:42,366
you want a little bit more of that chocolate

843
00:28:42,366 –> 00:28:43,866
add a little bit more the cocoa bitters

844
00:28:43,966 –> 00:28:45,533
if you feel like you want a little bit sweeter

845
00:28:45,533 –> 00:28:47,033
you can add a little bit of the marshmallow syrup

846
00:28:47,033 –> 00:28:48,166
so you can really

847
00:28:48,166 –> 00:28:49,200
we love old fashions

848
00:28:49,200 –> 00:28:51,366
they’re such a simple drink um

849
00:28:51,366 –> 00:28:52,733
but you can really make them your own

850
00:28:52,733 –> 00:28:53,866
you can play around with

851
00:28:53,866 –> 00:28:55,400
you know those three ingredients

852
00:28:55,400 –> 00:28:57,400
you can really play riff

853
00:28:57,400 –> 00:28:58,033
if you will

854
00:28:58,033 –> 00:29:00,733
with the New Riff Distillery um

855
00:29:00,800 –> 00:29:01,733
and make it your own

856
00:29:01,733 –> 00:29:02,866
and it’s really quite

857
00:29:02,866 –> 00:29:04,833
quite fun to play with

858
00:29:05,800 –> 00:29:07,433
yeah see perfect

859
00:29:07,433 –> 00:29:08,533
so Steph poured more of the

860
00:29:08,533 –> 00:29:11,366
marshmallow syrup into hers than Tom did and yeah

861
00:29:11,533 –> 00:29:12,866
the chocolate bitters are

862
00:29:12,866 –> 00:29:13,666
these are just in the store

863
00:29:13,666 –> 00:29:13,966
weren’t they

864
00:29:13,966 –> 00:29:14,366
in the store

865
00:29:14,366 –> 00:29:15,166
chocolate bitters

866
00:29:15,366 –> 00:29:16,166
cocoa bitters

867
00:29:16,166 –> 00:29:17,100
I believe so

868
00:29:17,166 –> 00:29:18,033
yep I believe

869
00:29:18,033 –> 00:29:18,766
right yeah so

870
00:29:18,766 –> 00:29:19,966
so easy to get

871
00:29:19,966 –> 00:29:23,133
yeah one of them are like really available

872
00:29:23,466 –> 00:29:25,166
producers of of bitters

873
00:29:25,166 –> 00:29:28,866
one of maybe the originators of bitters yeah

874
00:29:28,966 –> 00:29:30,600
and we would suggest though

875
00:29:30,600 –> 00:29:32,866
cocoa bitters versus chocolate bitters

876
00:29:32,866 –> 00:29:34,400
because cocoa bitters

877
00:29:34,400 –> 00:29:37,166
will be less sweet than chocolate bitters right

878
00:29:37,166 –> 00:29:38,766
and so that is a little difference that you’ll see

879
00:29:38,766 –> 00:29:40,300
when you’re shopping for bitters out there

880
00:29:40,533 –> 00:29:43,766
uh Fee Brothers makes a very nice one as well

881
00:29:43,766 –> 00:29:44,833
um one of the

882
00:29:44,833 –> 00:29:47,966
I guess primary differences between Fee Brothers

883
00:29:48,000 –> 00:29:49,633
Cocoa Bitters and Ingocera

884
00:29:49,633 –> 00:29:52,533
Cocoa Bitters is that Fee Brothers are not alcoholic

885
00:29:52,533 –> 00:29:56,700
and ecastera are actually stronger

886
00:29:56,800 –> 00:29:59,933
than most spirits usually

887
00:29:59,933 –> 00:30:01,033
but you’re just using a dropper

888
00:30:01,033 –> 00:30:02,233
two of them so yeah

889
00:30:02,233 –> 00:30:04,833
but what that does in terms of like

890
00:30:04,833 –> 00:30:06,600
transference of aroma

891
00:30:06,600 –> 00:30:07,400
particularly

892
00:30:07,933 –> 00:30:12,066
um and particularly more so when you are

893
00:30:12,266 –> 00:30:14,033
just dashing it on the top

894
00:30:14,033 –> 00:30:16,066
we added it in before we shook it

895
00:30:16,066 –> 00:30:17,933
or in this case stir it

896
00:30:18,033 –> 00:30:20,166
um and that’s preference you know

897
00:30:20,166 –> 00:30:22,000
some people like their drinks shaken

898
00:30:22,000 –> 00:30:23,466
some people like them stirred

899
00:30:23,800 –> 00:30:25,033
I’m making a gin martini

900
00:30:25,033 –> 00:30:26,033
I’m gonna stir it

901
00:30:26,033 –> 00:30:27,733
and if I’m making it for Suzanne

902
00:30:27,733 –> 00:30:28,866
I’m gonna shake it

903
00:30:28,933 –> 00:30:31,133
because that’s what I prefer

904
00:30:31,133 –> 00:30:32,866
there’s no wrong answer no

905
00:30:33,033 –> 00:30:36,666
some people like these different ways um

906
00:30:37,633 –> 00:30:38,833
yeah and really shaking

907
00:30:38,833 –> 00:30:39,566
like we said before

908
00:30:39,566 –> 00:30:42,266
when you shake your air rating a little bit you know

909
00:30:42,266 –> 00:30:43,366
so that’s one of the

910
00:30:43,400 –> 00:30:45,066
differences between shaking and stirring

911
00:30:45,066 –> 00:30:46,100
is that you’re kind of

912
00:30:46,366 –> 00:30:48,333
included or introducing air to it

913
00:30:48,333 –> 00:30:50,433
so it can kind of change the viscosity

914
00:30:50,433 –> 00:30:52,233
and the texture of the drink a little bit

915
00:30:52,233 –> 00:30:53,433
versus stirring

916
00:30:53,666 –> 00:30:55,466
kind of is a little bit more pristine

917
00:30:55,466 –> 00:30:57,233
more pure not gonna kind of

918
00:30:57,433 –> 00:30:58,266
in some instances

919
00:30:58,266 –> 00:30:59,766
people worry about bruising

920
00:30:59,866 –> 00:31:01,933
bruising gin is often a common

921
00:31:01,933 –> 00:31:03,000
which is why a lot of people say

922
00:31:03,000 –> 00:31:04,266
don’t shake gin martinis

923
00:31:04,266 –> 00:31:05,466
because those gentle

924
00:31:05,466 –> 00:31:06,833
botanicals that are kind of in there

925
00:31:06,833 –> 00:31:09,300
you don’t want to bruise them um

926
00:31:09,566 –> 00:31:10,700
so pros and cons

927
00:31:10,800 –> 00:31:12,333
yeah I feel like

928
00:31:12,766 –> 00:31:15,166
texturally what happens when you

929
00:31:16,400 –> 00:31:20,200
shake a cocktail is the you know

930
00:31:20,200 –> 00:31:21,666
as Suzanne was saying

931
00:31:22,233 –> 00:31:25,766
the aerate the aeration of the cocktail

932
00:31:26,000 –> 00:31:27,366
creates a little bit

933
00:31:27,533 –> 00:31:29,366
I’m gonna say foamy necessarily

934
00:31:29,366 –> 00:31:31,833
but the more sugar and the more

935
00:31:32,233 –> 00:31:35,100
viscous components that there are in the cocktail

936
00:31:35,266 –> 00:31:38,533
the more there will be this like kind of light

937
00:31:38,633 –> 00:31:42,166
ephemeral kind of characteristic to it um

938
00:31:43,033 –> 00:31:45,533
something like a straight gin cocktail

939
00:31:45,533 –> 00:31:49,433
and stirring it allows for the the

940
00:31:49,433 –> 00:31:54,566
the density that is meant to kind of hit your palate

941
00:31:55,200 –> 00:31:57,233
it’s nicely chilled

942
00:31:57,766 –> 00:31:59,933
ideally ice cold now

943
00:31:59,933 –> 00:32:03,833
so it’s like a pillow wrapped around a gold brick

944
00:32:03,866 –> 00:32:05,466
as it hits your mouth

945
00:32:05,666 –> 00:32:08,700
and there’s this weight

946
00:32:09,166 –> 00:32:14,600
but still softness with a properly made stirred martini

947
00:32:14,600 –> 00:32:17,833
as opposed to this kind of levity and

948
00:32:17,833 –> 00:32:19,166
and brightness

949
00:32:19,166 –> 00:32:21,533
of something that’s shaken and kind of like

950
00:32:21,533 –> 00:32:23,933
dances over your tongue is opposed to

951
00:32:23,933 –> 00:32:26,466
sitting in your mouth and you take a sip

952
00:32:27,266 –> 00:32:29,466
all matter of preference um

953
00:32:29,800 –> 00:32:31,766
and as are most things experiment

954
00:32:31,766 –> 00:32:32,800
most things are things

955
00:32:32,800 –> 00:32:34,400
whenever someone’s making you feel bad about

956
00:32:34,400 –> 00:32:35,633
your choices with

957
00:32:35,966 –> 00:32:38,233
you know how you like to drink your thing

958
00:32:38,233 –> 00:32:39,233
you feel bad about you know

959
00:32:39,233 –> 00:32:41,733
I feel like people do whiskey snobbery with like

960
00:32:41,733 –> 00:32:42,833
you know is that an old

961
00:32:42,833 –> 00:32:43,400
how dare you

962
00:32:43,400 –> 00:32:44,666
what’s the age on that whiskey

963
00:32:44,666 –> 00:32:45,766
if it’s not 10 years old

964
00:32:45,766 –> 00:32:48,133
how dare you put ice in that whiskey

965
00:32:48,133 –> 00:32:49,066
yeah it’s all

966
00:32:49,066 –> 00:32:50,366
it’s all bullshit

967
00:32:50,566 –> 00:32:51,966
so I’m sorry

968
00:32:51,966 –> 00:32:53,066
it is it’s all

969
00:32:53,066 –> 00:32:53,966
it’s a matter of preference

970
00:32:53,966 –> 00:32:54,733
it’s a matter of taste

971
00:32:54,733 –> 00:32:56,266
it’s a matter of what you like

972
00:32:56,266 –> 00:32:57,166
um you know

973
00:32:57,166 –> 00:33:00,766
there are some boundaries to that perhaps

974
00:33:00,766 –> 00:33:02,066
you know um

975
00:33:02,066 –> 00:33:05,433
to respect what’s in the glass as well but um

976
00:33:05,433 –> 00:33:06,533
for the most part

977
00:33:06,666 –> 00:33:08,800
drink drink things the way you like to drink them

978
00:33:08,800 –> 00:33:11,166
so yeah yeah

979
00:33:11,166 –> 00:33:12,000
I feel like that was a

980
00:33:12,000 –> 00:33:15,666
an early boundary of the story that I recognized

981
00:33:16,033 –> 00:33:20,200
um I think I’ve told you the story with Macallan

982
00:33:20,200 –> 00:33:21,266
I’m not calling it

983
00:33:21,266 –> 00:33:22,066
but go ahead tell me

984
00:33:22,066 –> 00:33:24,500
uh well so I got a

985
00:33:24,566 –> 00:33:27,866
I was gifted a bottle of Macallan castring

986
00:33:28,533 –> 00:33:30,166
um generally

987
00:33:30,166 –> 00:33:33,833
you know whiskeys are distilled up to 190 proof

988
00:33:33,866 –> 00:33:36,766
and then before they are bottled

989
00:33:36,833 –> 00:33:39,066
they’re proved down with

990
00:33:39,166 –> 00:33:43,233
whatever water source that the distiller chooses to use

991
00:33:44,766 –> 00:33:46,833
to get it to the point where

992
00:33:47,366 –> 00:33:49,166
they like the flavor profile

993
00:33:49,166 –> 00:33:50,700
or in some cases

994
00:33:50,733 –> 00:33:52,166
it’s at the bare minimum

995
00:33:52,166 –> 00:33:55,766
that it needs to be to be legal classified as whiskey

996
00:33:55,766 –> 00:33:57,133
which is uh

997
00:33:57,666 –> 00:33:59,166
80% alcohol by volume

998
00:33:59,166 –> 00:34:01,033
40 proof or sorry

999
00:34:01,833 –> 00:34:03,600
80 proof 40% off

1000
00:34:03,600 –> 00:34:04,166
strike that

1001
00:34:04,166 –> 00:34:05,266
reverse it um

1002
00:34:05,266 –> 00:34:09,633
so is that the best representation of the favorite

1003
00:34:09,633 –> 00:34:10,966
profile that you can get there

1004
00:34:10,966 –> 00:34:11,800
not necessarily

1005
00:34:11,800 –> 00:34:15,566
but if they’re making something that’s a commodity

1006
00:34:15,966 –> 00:34:17,000
you know Jack Daniel’s

1007
00:34:17,000 –> 00:34:19,133
Jim Beam they’re gonna be uh

1008
00:34:19,133 –> 00:34:21,033
80 80 proof

1009
00:34:21,033 –> 00:34:23,866
80 proof and 40% alcohol by bottom

1010
00:34:24,466 –> 00:34:27,900
there are a lot of craft producers now that are making

1011
00:34:28,233 –> 00:34:31,166
spirits at the proof that they feel

1012
00:34:31,166 –> 00:34:32,666
represents the flavor profile

1013
00:34:32,866 –> 00:34:35,533
they think is the most exemplary

1014
00:34:35,533 –> 00:34:39,766
and the most remonstrative of what they want to display

1015
00:34:39,933 –> 00:34:43,033
based on their aging profiles and

1016
00:34:43,600 –> 00:34:46,566
the source material that you’re using is corn

1017
00:34:46,633 –> 00:34:47,400
barley wheat

1018
00:34:47,400 –> 00:34:49,566
whatever it might be um

1019
00:34:49,666 –> 00:34:54,166
and so selling a product like a cask

1020
00:34:54,266 –> 00:34:56,866
strength whiskey was at

1021
00:34:56,866 –> 00:34:58,766
I think the counter was um

1022
00:34:59,533 –> 00:35:00,633
I want to say cheese

1023
00:35:00,633 –> 00:35:03,300
I want to say like 140 proof

1024
00:35:03,800 –> 00:35:06,833
so significantly higher

1025
00:35:07,433 –> 00:35:08,666
than 80 proof

1026
00:35:11,766 –> 00:35:13,133
almost flammable

1027
00:35:14,366 –> 00:35:18,033
it came in a gift pack that was accompanied

1028
00:35:18,033 –> 00:35:21,233
with a bottle of spring water from the Macallan

1029
00:35:21,400 –> 00:35:23,566
Distillery we’re

1030
00:35:23,766 –> 00:35:26,066
they feel very strongly that the water source

1031
00:35:26,066 –> 00:35:28,666
that they use is one of the most important components

1032
00:35:29,333 –> 00:35:32,333
given the fact that it makes up most of the bottle

1033
00:35:32,566 –> 00:35:33,466
at least half

1034
00:35:33,466 –> 00:35:35,033
I mean I guess if it’s

1035
00:35:35,600 –> 00:35:38,400
and it’s a high of proof that the cast strength was

1036
00:35:38,400 –> 00:35:39,500
not quite half

1037
00:35:40,166 –> 00:35:42,766
but very similar to the New York bagel argument right

1038
00:35:42,766 –> 00:35:44,200
like water or pizza

1039
00:35:44,200 –> 00:35:44,633
like the bait

1040
00:35:44,633 –> 00:35:46,233
the water is very important

1041
00:35:46,566 –> 00:35:48,600
yeah so if you’re going to prove it down

1042
00:35:48,600 –> 00:35:49,466
and so the castrate

1043
00:35:49,466 –> 00:35:51,566
bottle is accompanied with some spring water from the

1044
00:35:51,566 –> 00:35:53,333
Macallan Distillery

1045
00:35:53,533 –> 00:35:55,500
and being able to

1046
00:35:55,733 –> 00:35:57,000
kind of dose it off

1047
00:35:57,000 –> 00:36:00,366
and give us seven or eight drops here and try it

1048
00:36:00,366 –> 00:36:01,233
and then a few more

1049
00:36:01,233 –> 00:36:01,933
and try it again

1050
00:36:01,933 –> 00:36:02,900
and try it again

1051
00:36:02,933 –> 00:36:06,033
and figure out how much you want to prove it down

1052
00:36:06,033 –> 00:36:07,700
for your power and your

1053
00:36:08,200 –> 00:36:10,066
experience of drinking the whiskey

1054
00:36:10,333 –> 00:36:11,566
because it does change the

1055
00:36:11,566 –> 00:36:12,833
the profile to monster

1056
00:36:12,833 –> 00:36:14,366
really now um

1057
00:36:14,400 –> 00:36:15,933
as you add the water

1058
00:36:15,966 –> 00:36:18,400
the the vapor pressure of all the different

1059
00:36:18,400 –> 00:36:20,033
aromatic components the esters

1060
00:36:20,033 –> 00:36:22,766
the aldehydes are evaporating out when you’re smelling

1061
00:36:22,933 –> 00:36:24,133
uh also kind of

1062
00:36:24,466 –> 00:36:26,766
separate and are pulled apart

1063
00:36:26,866 –> 00:36:29,466
in a way that allows you to

1064
00:36:29,600 –> 00:36:34,500
perceive the flavor profiles a little bit more acutely

1065
00:36:34,766 –> 00:36:36,100
with each addition

1066
00:36:37,366 –> 00:36:40,233
going from this is way too strong

1067
00:36:40,266 –> 00:36:42,633
it’s putting chest hair on my chest hair

1068
00:36:42,633 –> 00:36:45,566
to this just tastes like water

1069
00:36:45,566 –> 00:36:47,733
with a little bit of whiskey adding up to it

1070
00:36:47,966 –> 00:36:49,233
there’s a fine line between those

1071
00:36:49,233 –> 00:36:51,400
one drop too many and you can really cross that

1072
00:36:51,400 –> 00:36:52,866
that line for sure

1073
00:36:53,000 –> 00:36:55,400
yeah doesn’t me riff have beautiful bottles

1074
00:36:55,400 –> 00:37:00,066
they’re like shaded and like frosted at the top and

1075
00:37:00,066 –> 00:37:02,633
and so this rye whiskey is actually bottled in bond

1076
00:37:02,633 –> 00:37:04,800
and it also does not use chill filtration

1077
00:37:04,800 –> 00:37:07,766
and it says like it’s etched on the bottle

1078
00:37:07,766 –> 00:37:10,033
bottled in bond without chill filtration

1079
00:37:10,033 –> 00:37:11,633
because they are so proud of that

1080
00:37:11,633 –> 00:37:13,966
um and let me tell you in Boston

1081
00:37:14,666 –> 00:37:17,100
the glass on glass in a bottle is not cheap

1082
00:37:17,233 –> 00:37:19,933
um but so what that means is

1083
00:37:19,933 –> 00:37:24,633
you know the more you filter a drink or a spirit

1084
00:37:25,033 –> 00:37:27,200
the more of those esters and oils

1085
00:37:27,200 –> 00:37:28,333
you’re kind of pulling out of it

1086
00:37:28,333 –> 00:37:29,433
that give it the nuance

1087
00:37:29,433 –> 00:37:30,366
that give it the body

1088
00:37:30,366 –> 00:37:32,266
that give it the viscosity in your mouth

1089
00:37:32,266 –> 00:37:34,133
and so you know

1090
00:37:34,133 –> 00:37:35,666
there are a lot of brands out there

1091
00:37:35,666 –> 00:37:37,000
especially the big booze brands

1092
00:37:37,000 –> 00:37:38,966
that you find in the grocery stores that say

1093
00:37:39,000 –> 00:37:40,533
filtered 10 times

1094
00:37:40,533 –> 00:37:41,666
filtered 30 times

1095
00:37:41,666 –> 00:37:42,166
and they’re like

1096
00:37:42,166 –> 00:37:42,933
bigger is better

1097
00:37:42,933 –> 00:37:44,400
the bigger number is better right

1098
00:37:44,400 –> 00:37:46,533
that’s what we’ve been trained to think as Americans

1099
00:37:46,600 –> 00:37:47,766
is bigger is always better

1100
00:37:47,766 –> 00:37:49,066
it was good yeah

1101
00:37:49,066 –> 00:37:50,366
more is better

1102
00:37:50,366 –> 00:37:52,266
but when it comes to filtration you know

1103
00:37:52,266 –> 00:37:54,966
people get nervous about having spirits that have

1104
00:37:54,966 –> 00:37:57,766
that aren’t perfectly clear and don’t look

1105
00:37:57,833 –> 00:38:00,266
pristine and beautiful and

1106
00:38:00,266 –> 00:38:01,800
but that’s taking out a lot of flavor

1107
00:38:01,800 –> 00:38:03,800
and a lot of the aromas and a lot of the beauty of it

1108
00:38:03,800 –> 00:38:06,833
so because you’re part of sipscout

1109
00:38:06,833 –> 00:38:08,566
you’re friends of the crafty cast

1110
00:38:08,566 –> 00:38:09,133
you’re in the nose

1111
00:38:09,133 –> 00:38:11,866
so if you see something that says without filtration

1112
00:38:11,866 –> 00:38:13,466
without chill filtration

1113
00:38:14,033 –> 00:38:16,200
you might want to try that one over the ones that are

1114
00:38:16,200 –> 00:38:18,566
boasting about how many times they filter things

1115
00:38:19,366 –> 00:38:21,533
so yeah New Riff is a fun

1116
00:38:21,733 –> 00:38:23,833
brand for sure to keep an eye on

1117
00:38:23,833 –> 00:38:25,233
they’re doing some really cool stuff

1118
00:38:25,233 –> 00:38:27,833
one of the main reasons that they do that is

1119
00:38:27,833 –> 00:38:30,833
the fatty acids that

1120
00:38:31,200 –> 00:38:34,566
remain in solution prior to chill filtration

1121
00:38:34,833 –> 00:38:38,266
cause the final product to often times be a little bit

1122
00:38:38,633 –> 00:38:40,366
cloudy yeah

1123
00:38:40,533 –> 00:38:41,633
milky cloudy

1124
00:38:41,633 –> 00:38:42,466
blockulated

1125
00:38:42,633 –> 00:38:44,366
and the you know

1126
00:38:44,366 –> 00:38:45,366
the general

1127
00:38:45,566 –> 00:38:49,133
common consensus or belief among consumers is that

1128
00:38:49,433 –> 00:38:51,400
this isn’t something that’s pristine

1129
00:38:51,400 –> 00:38:53,333
and clear therefore

1130
00:38:53,333 –> 00:38:56,133
I think there’s something wrong with it right now

1131
00:38:56,133 –> 00:38:58,566
um yeah there’s false Assumption

1132
00:38:58,566 –> 00:38:59,733
more flavor more aroma

1133
00:38:59,733 –> 00:39:01,766
hahaha dang it

1134
00:39:01,833 –> 00:39:03,166
I wish I had bought that

1135
00:39:03,166 –> 00:39:04,733
one of our favorite um

1136
00:39:04,733 –> 00:39:07,666
flavored vodka producers who uses whole fruit

1137
00:39:07,666 –> 00:39:08,933
I mean there’s like

1138
00:39:09,066 –> 00:39:09,933
there will be like

1139
00:39:09,933 –> 00:39:12,000
stuff falls out of solution where you’ll see like

1140
00:39:12,000 –> 00:39:13,633
a layer and you have to kind of like

1141
00:39:13,633 –> 00:39:15,600
tilt it up to get it back in solution

1142
00:39:15,600 –> 00:39:17,566
but it’s because they’re using all fresh ingredients

1143
00:39:17,566 –> 00:39:19,266
and they’re not filtering it heavily

1144
00:39:19,366 –> 00:39:21,800
so that you keep that

1145
00:39:21,800 –> 00:39:24,933
those oils from the zest and all that flavor in there

1146
00:39:24,933 –> 00:39:25,866
and it’s one

1147
00:39:25,866 –> 00:39:26,533
it’s one of the best

1148
00:39:26,533 –> 00:39:27,166
ones on the market

1149
00:39:27,166 –> 00:39:28,333
honestly so

1150
00:39:28,333 –> 00:39:30,800
and one of the first things for doing Char Bay

1151
00:39:30,800 –> 00:39:32,133
Char Bay makes beautiful vodka

1152
00:39:32,133 –> 00:39:34,833
and it’s because you are flavored vodkas yeah

1153
00:39:35,166 –> 00:39:36,566
um since we have two drinks

1154
00:39:36,566 –> 00:39:37,533
should we do a little

1155
00:39:37,600 –> 00:39:40,366
mid session cheers and a little happy holidays

1156
00:39:43,200 –> 00:39:46,233
that was amazing give us a better smile than that

1157
00:39:46,233 –> 00:39:49,533
that wasn’t a smile that was a should be yes

1158
00:39:49,533 –> 00:39:53,033
we did here’s it happy holidays everyone thank you

1159
00:39:59,400 –> 00:40:02,166
all right I just want to eat the Graham cracker

1160
00:40:02,166 –> 00:40:06,466
I know so funny little secret

1161
00:40:06,466 –> 00:40:09,133
I crushed up some of this Graham cracker at home

1162
00:40:09,133 –> 00:40:12,033
and I was like eating it with a spoon like just

1163
00:40:12,033 –> 00:40:15,200
I was dipping some like mango in it and things in it

1164
00:40:15,200 –> 00:40:15,966
it’s the other gram

1165
00:40:15,966 –> 00:40:18,166
the crushed up Graham cracker and chocolate is

1166
00:40:18,633 –> 00:40:19,766
pretty yummy

1167
00:40:20,600 –> 00:40:22,233
it seems like there’s a woohoo

1168
00:40:22,233 –> 00:40:23,833
I’m only guessing it

1169
00:40:23,833 –> 00:40:25,166
that has to be

1170
00:40:26,066 –> 00:40:27,400
well yeah no yeah

1171
00:40:27,400 –> 00:40:29,233
it’s just about the cheers or

1172
00:40:29,233 –> 00:40:32,333
or perhaps the s’mores old fashioned because

1173
00:40:32,333 –> 00:40:33,866
wow now yeah

1174
00:40:33,866 –> 00:40:36,966
we love this one okay

1175
00:40:36,966 –> 00:40:38,466
so who’s gonna make the gingerbread

1176
00:40:38,466 –> 00:40:39,966
espresso martini with us

1177
00:40:40,466 –> 00:40:42,633
how many of you are afraid of the espresso

1178
00:40:42,633 –> 00:40:43,466
martini at night

1179
00:40:43,466 –> 00:40:45,366
and how many are like all in

1180
00:40:45,366 –> 00:40:46,366
because it’s a Friday night

1181
00:40:46,366 –> 00:40:47,466
all right stay up late

1182
00:40:47,466 –> 00:40:48,733
you Nancy’s

1183
00:40:49,800 –> 00:40:51,233
there’s not that much caffeine

1184
00:40:51,233 –> 00:40:51,933
there’s not

1185
00:40:51,933 –> 00:40:53,033
yeah I mean

1186
00:40:53,266 –> 00:40:55,366
it’s an ounce of the coffee liqueur

1187
00:40:55,566 –> 00:40:56,800
if you drink a cup of coffee

1188
00:40:56,800 –> 00:40:58,266
that’s like eight ounces

1189
00:40:58,266 –> 00:41:01,466
that’s maybe like 100 milligrams of coffee yeah

1190
00:41:01,466 –> 00:41:03,333
this is not straight coffee

1191
00:41:03,566 –> 00:41:05,700
yeah and uh

1192
00:41:06,166 –> 00:41:07,333
and it’s Friday night

1193
00:41:07,333 –> 00:41:10,666
and it’s also tempered by alcohol yeah

1194
00:41:10,666 –> 00:41:12,766
so it’s not gonna keep you up or downer

1195
00:41:12,766 –> 00:41:13,700
up or downer

1196
00:41:15,066 –> 00:41:16,766
yeah and it’s Friday night

1197
00:41:16,766 –> 00:41:17,766
so now you’ll get a little

1198
00:41:17,766 –> 00:41:19,166
you have a little fun tonight for sure

1199
00:41:19,166 –> 00:41:20,033
and it’s the holiday season

1200
00:41:20,033 –> 00:41:21,666
who needs to sleep during the holiday season

1201
00:41:21,666 –> 00:41:23,700
y’all got only one more weekend

1202
00:41:24,266 –> 00:41:25,733
get all those holiday parties in

1203
00:41:25,733 –> 00:41:29,233
get all those holiday parties in for sure um yeah

1204
00:41:29,233 –> 00:41:30,733
so for this

1205
00:41:31,133 –> 00:41:32,366
this cocktail

1206
00:41:32,666 –> 00:41:34,000
we’re using Pussers rum

1207
00:41:34,000 –> 00:41:35,666
which some of you may recognize

1208
00:41:35,666 –> 00:41:37,400
from one of our past SipScout kits

1209
00:41:37,400 –> 00:41:40,066
where we did a whole Pussers kind of um

1210
00:41:40,066 –> 00:41:41,833
exploration and made a painkiller

1211
00:41:41,833 –> 00:41:43,133
so we’re using um

1212
00:41:43,133 –> 00:41:45,433
the Pussers Blue Label Rum

1213
00:41:45,433 –> 00:41:48,766
which is really a lovely dark rum um

1214
00:41:48,766 –> 00:41:53,266
and Espresso Martinis are often made with vodka

1215
00:41:53,466 –> 00:41:55,133
not rum true story

1216
00:41:55,133 –> 00:41:55,933
at The Crafty Cask

1217
00:41:55,933 –> 00:41:57,966
we actually have a different recipe for a

1218
00:41:57,966 –> 00:41:59,633
just a straight Espresso Martinis

1219
00:41:59,633 –> 00:42:01,833
on our website that uses um

1220
00:42:01,833 –> 00:42:02,466
rum as well

1221
00:42:02,466 –> 00:42:06,433
we are big fans of using rum and Espresso Martinis um

1222
00:42:07,000 –> 00:42:10,366
so we are going to that

1223
00:42:10,400 –> 00:42:12,600
and thank you so much for joining yes please

1224
00:42:12,600 –> 00:42:13,500
happy holidays

1225
00:42:14,933 –> 00:42:17,866
and and then the other that we’re using is this

1226
00:42:18,000 –> 00:42:20,633
Arrosta Coffee Liqueur from Vapor Distillery

1227
00:42:20,633 –> 00:42:22,066
and Vapor Distillery

1228
00:42:22,133 –> 00:42:25,633
is the distillery that makes also the Boulder Spirits

1229
00:42:25,633 –> 00:42:27,733
um American Single Malt that we had in

1230
00:42:27,733 –> 00:42:29,333
October in our single malt kit

1231
00:42:29,400 –> 00:42:30,966
so they make beautiful single malts as well

1232
00:42:30,966 –> 00:42:32,166
but this coffee liqueur

1233
00:42:32,166 –> 00:42:33,166
so I’ll be highly

1234
00:42:33,166 –> 00:42:35,600
encourage you to give a little taste to each of these

1235
00:42:35,600 –> 00:42:37,433
if you didn’t do that with the rye whiskey before

1236
00:42:37,433 –> 00:42:38,233
since we didn’t mention it

1237
00:42:38,233 –> 00:42:39,266
make sure to do that as well

1238
00:42:39,266 –> 00:42:41,366
that rye whiskey is so spicy and good

1239
00:42:41,366 –> 00:42:42,866
I love it um but yeah

1240
00:42:42,866 –> 00:42:44,200
these are really great

1241
00:42:44,200 –> 00:42:45,000
great brands

1242
00:42:45,266 –> 00:42:48,533
and then most importantly perhaps

1243
00:42:48,966 –> 00:42:51,233
because the gingerbread espresso

1244
00:42:51,766 –> 00:42:54,200
yeah yeah the gingerbread espresso liqueur is

1245
00:42:54,200 –> 00:42:55,466
make sure you try this one too

1246
00:42:55,466 –> 00:42:59,333
because it’s really good

1247
00:43:01,266 –> 00:43:03,866
so like it’s I

1248
00:43:03,866 –> 00:43:08,933
I I understand that it’s cloyingly sweet um but um

1249
00:43:10,166 –> 00:43:12,333
it’s so good

1250
00:43:12,333 –> 00:43:13,800
it’s like perfectly

1251
00:43:13,800 –> 00:43:17,233
gingerbread with just a hint of coffee um

1252
00:43:17,800 –> 00:43:19,366
try not to over pour this one

1253
00:43:19,366 –> 00:43:22,333
because you can always add more um

1254
00:43:22,533 –> 00:43:25,333
the recipe calls for 1/2 an ounce

1255
00:43:26,000 –> 00:43:28,533
and that’s a tablespoon

1256
00:43:29,233 –> 00:43:32,966
I’m actually gonna start with half of that

1257
00:43:34,633 –> 00:43:38,266
because you prefer it because you can always add more

1258
00:43:38,266 –> 00:43:41,366
but you can’t take it out yeah

1259
00:43:41,466 –> 00:43:47,133
and then an ounce of the Aragosta

1260
00:43:47,966 –> 00:43:51,933
Arrosta Aragusta is an Italian for lobster

1261
00:43:51,933 –> 00:43:53,933
this is not lobster

1262
00:43:53,933 –> 00:43:56,466
it’s lobster liquer though what can we do with that

1263
00:43:56,466 –> 00:43:57,866
that’d be fun martini right

1264
00:43:57,866 –> 00:43:58,433
I’ll try that yeah

1265
00:43:58,433 –> 00:44:00,066
I’d try a lobster martini

1266
00:44:00,500 –> 00:44:01,233
I’ll try that yeah

1267
00:44:01,433 –> 00:44:03,433
and then the 2 ounces of the pussers

1268
00:44:03,533 –> 00:44:06,066
and part of the reason that we decided to use pussers

1269
00:44:06,066 –> 00:44:08,133
is because it’s

1270
00:44:10,333 –> 00:44:14,066
based on a type of sugar from a region

1271
00:44:14,066 –> 00:44:16,533
in the northern part of South America

1272
00:44:16,633 –> 00:44:18,833
in the Demerara Valley

1273
00:44:19,933 –> 00:44:21,600
yeah in Guyana

1274
00:44:21,600 –> 00:44:26,366
exactly and Demerara sugar is one of the few like

1275
00:44:26,366 –> 00:44:28,233
examples of sugars that are

1276
00:44:28,666 –> 00:44:33,666
regionally specific and are noted and respected for

1277
00:44:34,166 –> 00:44:37,633
the deliciousness that the sugar from that region

1278
00:44:37,833 –> 00:44:38,966
kind of creates

1279
00:44:39,033 –> 00:44:42,000
the sugar yes

1280
00:44:42,000 –> 00:44:44,200
anyway um yeah

1281
00:44:44,200 –> 00:44:47,266
so this is one of the cocktail uh

1282
00:44:47,266 –> 00:44:50,200
I guess I don’t know okay

1283
00:44:50,200 –> 00:44:53,166
pick your own adventure okay

1284
00:44:53,666 –> 00:44:57,533
I would personally probably stir this one

1285
00:44:57,966 –> 00:45:00,366
but because there’s a lot of sugar

1286
00:45:00,566 –> 00:45:02,133
shaking it and creating something of

1287
00:45:02,133 –> 00:45:04,033
it’s a little bit like foamier

1288
00:45:04,400 –> 00:45:06,666
is probably going to be a little bit more

1289
00:45:06,666 –> 00:45:08,600
aligned with Suzanne’s preference

1290
00:45:08,600 –> 00:45:11,266
and like a little frothy are making it for her

1291
00:45:11,433 –> 00:45:12,666
I’m going to shake it

1292
00:45:12,666 –> 00:45:13,400
he’s the maker

1293
00:45:13,400 –> 00:45:14,133
I’m the drinker no

1294
00:45:14,133 –> 00:45:14,666
not all the time

1295
00:45:14,666 –> 00:45:15,666
so once again

1296
00:45:16,333 –> 00:45:18,566
you build it in the drink without the ice

1297
00:45:18,833 –> 00:45:20,566
because we don’t want it to dilute

1298
00:45:20,833 –> 00:45:22,500
and then you have the ice

1299
00:45:22,600 –> 00:45:26,066
and then the most important thing about shaking

1300
00:45:26,833 –> 00:45:27,900
is your smile

1301
00:45:28,366 –> 00:45:29,566
and lost his wrist

1302
00:45:29,666 –> 00:45:30,733
is your smile

1303
00:45:31,133 –> 00:45:32,366
we lost his wrist

1304
00:45:36,800 –> 00:45:39,166
I’m not pitter patter

1305
00:45:39,333 –> 00:45:41,233
I’m not pitter patter of

1306
00:45:41,666 –> 00:45:44,600
the glass that makes the whole party stop and be like

1307
00:45:44,600 –> 00:45:46,633
oh what’s going on over there

1308
00:45:47,333 –> 00:45:51,966
this one doesn’t have a lot of garnish options I mean

1309
00:45:51,966 –> 00:45:54,466
we have our ginger candy ginger on the toothpicks

1310
00:45:54,466 –> 00:45:55,800
you can just kind of thread those

1311
00:45:55,800 –> 00:45:58,900
less necessary to add beforehand yeah

1312
00:46:00,933 –> 00:46:03,666
I don’t know but this candy ginger is killer

1313
00:46:03,666 –> 00:46:04,666
I don’t know why

1314
00:46:04,666 –> 00:46:07,866
it’s really spicy and sweet and just so yummy

1315
00:46:12,866 –> 00:46:16,200
I don’t know if I’m gonna do this right now

1316
00:46:16,200 –> 00:46:19,266
voila voila voila to the cocktail cam

1317
00:46:19,266 –> 00:46:20,066
voila voila

1318
00:46:20,166 –> 00:46:23,333
we’re just team no

1319
00:46:23,966 –> 00:46:27,033
now some Espresso Martinis

1320
00:46:27,033 –> 00:46:28,633
not a lot I guess

1321
00:46:28,966 –> 00:46:30,233
are a little creamy

1322
00:46:31,066 –> 00:46:35,433
could you add a little milk to this if you liked that

1323
00:46:36,000 –> 00:46:36,933
that texture

1324
00:46:36,933 –> 00:46:37,466
hundred percent

1325
00:46:37,466 –> 00:46:39,366
and just make it the same way and shake it

1326
00:46:39,366 –> 00:46:41,133
yeah 100% um

1327
00:46:41,133 –> 00:46:44,766
I would say that something in this direction

1328
00:46:44,766 –> 00:46:46,266
which already has a lot of

1329
00:46:46,266 –> 00:46:49,333
depth and richness and sweetness um

1330
00:46:49,333 –> 00:46:55,233
you probably would wanna do very full fat oh okay

1331
00:46:55,366 –> 00:46:58,933
so you’re staying on the same page you know

1332
00:46:58,933 –> 00:47:00,633
the Pussers is already

1333
00:47:00,966 –> 00:47:04,266
kind of rich and texturally mouthfuling or filling

1334
00:47:04,266 –> 00:47:06,633
the arosta is similarly

1335
00:47:06,633 –> 00:47:08,833
and then you got this rich

1336
00:47:09,066 –> 00:47:11,200
you know gingerbread coffee

1337
00:47:11,200 –> 00:47:12,133
espresso syrup

1338
00:47:12,133 –> 00:47:15,133
hmm so keeping on that trend

1339
00:47:15,133 –> 00:47:19,133
this is something that you could sit and sit

1340
00:47:19,533 –> 00:47:21,133
after dinner for a while

1341
00:47:21,133 –> 00:47:21,733
yeah for sure

1342
00:47:21,733 –> 00:47:24,333
cause the richness is there and you don’t wanna like

1343
00:47:24,333 –> 00:47:28,466
defy that by using skin milk and like water in the town

1344
00:47:28,466 –> 00:47:32,633
right yeah so you wanna keep that richness available

1345
00:47:32,633 –> 00:47:33,933
and I would say

1346
00:47:34,400 –> 00:47:36,966
half and half is my first choice okay

1347
00:47:36,966 –> 00:47:40,533
you could use whole milk if you wanted to add a little

1348
00:47:40,733 –> 00:47:43,600
uh sure something that wasn’t quite as rich

1349
00:47:43,600 –> 00:47:45,533
but and then that would

1350
00:47:45,533 –> 00:47:47,000
you know for some people adding

1351
00:47:47,000 –> 00:47:48,933
that little bit of milk can make it kind of more of

1352
00:47:48,933 –> 00:47:52,766
that after dinner drink with kind of

1353
00:47:52,766 –> 00:47:54,066
you know your dessert drink

1354
00:47:54,066 –> 00:47:54,866
essentially

1355
00:47:54,966 –> 00:47:58,633
um whereas I find this without any cream in it

1356
00:47:58,633 –> 00:48:00,100
is more of my like

1357
00:48:00,133 –> 00:48:01,333
Christmas brunch drink

1358
00:48:01,333 –> 00:48:02,200
perhaps my like

1359
00:48:02,200 –> 00:48:04,266
let’s get this party started drink in the morning

1360
00:48:04,266 –> 00:48:07,466
yeah yeah yeah

1361
00:48:07,633 –> 00:48:09,033
not now I don’t know why

1362
00:48:09,033 –> 00:48:10,566
the cream makes me think of it as dessert

1363
00:48:10,566 –> 00:48:11,233
but without the cream

1364
00:48:11,233 –> 00:48:12,566
I think of it as like

1365
00:48:12,766 –> 00:48:13,800
breakfast yeah

1366
00:48:13,800 –> 00:48:15,833
for someone that puts cream in their coffee

1367
00:48:15,833 –> 00:48:17,233
yeah that’s kind of weird yeah

1368
00:48:17,233 –> 00:48:18,400
oh Bourbon cream

1369
00:48:18,400 –> 00:48:19,733
that’s a great idea

1370
00:48:19,866 –> 00:48:22,466
yeah yeah I like that idea a lot yep

1371
00:48:22,566 –> 00:48:23,666
they have a maple cream

1372
00:48:23,666 –> 00:48:24,533
too actually

1373
00:48:24,533 –> 00:48:25,200
Tom and Steph

1374
00:48:25,200 –> 00:48:26,166
you’re in Massachusetts

1375
00:48:26,166 –> 00:48:29,933
Boston Harbor Distillery makes a beautiful maple cream

1376
00:48:30,133 –> 00:48:31,633
that is so good

1377
00:48:31,633 –> 00:48:32,400
and we I use

1378
00:48:32,400 –> 00:48:34,166
when we lived in Massachusetts for a little while

1379
00:48:34,166 –> 00:48:36,333
I would just put it in my coffee in the mornings

1380
00:48:36,333 –> 00:48:37,000
on the weekends

1381
00:48:37,000 –> 00:48:38,566
and it was so delicious

1382
00:48:38,566 –> 00:48:41,066
it’s a really good excuse to not use Bailey’s

1383
00:48:41,433 –> 00:48:42,233
yeah exactly

1384
00:48:42,233 –> 00:48:43,100
there are there

1385
00:48:44,133 –> 00:48:45,133
yeah Bailey’s is delicious

1386
00:48:45,133 –> 00:48:45,833
but it’s big booze

1387
00:48:45,833 –> 00:48:46,833
and they don’t need your dollars

1388
00:48:46,833 –> 00:48:47,866
like these small guys do

1389
00:48:47,866 –> 00:48:49,266
you know and there are a lot of

1390
00:48:49,266 –> 00:48:51,866
there are a lot of craft makers making Bourbon creams

1391
00:48:51,866 –> 00:48:53,266
making maple creams now

1392
00:48:53,266 –> 00:48:55,100
kind of making these cream liqueurs

1393
00:48:55,600 –> 00:48:56,333
there’s an Irish

1394
00:48:56,333 –> 00:48:58,400
one that makes an Irish cream

1395
00:48:58,400 –> 00:48:59,733
I can’t think of who it is

1396
00:48:59,733 –> 00:49:02,333
um that’s supposed to be really quite delicious

1397
00:49:02,633 –> 00:49:03,166
um but yeah

1398
00:49:03,166 –> 00:49:03,966
that’s a great call

1399
00:49:03,966 –> 00:49:05,066
Tom I think uh

1400
00:49:05,066 –> 00:49:06,833
a maple cream or a Bourbon cream or something

1401
00:49:06,833 –> 00:49:08,933
maybe there’s a gingerbread cream out there who knows

1402
00:49:09,133 –> 00:49:10,733
I mean who knows

1403
00:49:10,733 –> 00:49:11,966
let’s find that now

1404
00:49:11,966 –> 00:49:12,833
if anybody finds it

1405
00:49:12,833 –> 00:49:14,700
gingerbread cream liqueur

1406
00:49:14,733 –> 00:49:15,600
please let us know

1407
00:49:15,600 –> 00:49:17,566
cause there’s a lot of ginger liqueur

1408
00:49:17,566 –> 00:49:19,133
well maybe not a lot of ginger liqueurs

1409
00:49:19,133 –> 00:49:20,766
but like uh

1410
00:49:21,566 –> 00:49:24,200
cantons and uh

1411
00:49:24,200 –> 00:49:26,766
Kings mmm hmm

1412
00:49:26,766 –> 00:49:28,633
both are I think

1413
00:49:29,066 –> 00:49:30,966
really nice versions of ginger

1414
00:49:31,433 –> 00:49:34,066
but this the ginger bread

1415
00:49:34,066 –> 00:49:35,633
I feel like it’s a little different

1416
00:49:35,633 –> 00:49:36,833
yeah than ginger

1417
00:49:36,966 –> 00:49:38,933
and when you taste this syrup

1418
00:49:39,166 –> 00:49:41,000
it doesn’t taste like ginger

1419
00:49:41,000 –> 00:49:42,300
it’s not quite that

1420
00:49:42,566 –> 00:49:44,433
spicy and bright and peppery

1421
00:49:44,433 –> 00:49:46,233
it has the other spices that go with it

1422
00:49:46,233 –> 00:49:47,166
and it also has the thin

1423
00:49:47,166 –> 00:49:48,966
man that couldn’t fit

1424
00:49:48,966 –> 00:49:50,166
like the bread

1425
00:49:50,333 –> 00:49:51,000
you know that

1426
00:49:51,000 –> 00:49:52,933
you should read the generalization

1427
00:49:53,666 –> 00:49:54,900
yeah for sure

1428
00:50:00,466 –> 00:50:02,233
oh my God it’s so good

1429
00:50:02,233 –> 00:50:04,366
it’s so good you don’t even need to drink it

1430
00:50:04,366 –> 00:50:07,200
you can just like put it on your lips

1431
00:50:07,200 –> 00:50:08,466
it’s like Chapstick

1432
00:50:08,466 –> 00:50:09,633
it’s like Chapstick

1433
00:50:10,933 –> 00:50:12,433
yeah and if you want

1434
00:50:12,433 –> 00:50:13,500
you know so

1435
00:50:13,666 –> 00:50:16,200
having different spiced syrups and different flavored

1436
00:50:16,200 –> 00:50:18,166
syrups around the holidays can really like

1437
00:50:18,166 –> 00:50:19,033
up your cocktail game

1438
00:50:19,033 –> 00:50:20,533
you can take very standard

1439
00:50:20,533 –> 00:50:21,700
classic cocktails

1440
00:50:21,800 –> 00:50:22,600
like a gimlet

1441
00:50:22,600 –> 00:50:23,566
like an Old Fashioned

1442
00:50:23,566 –> 00:50:24,733
like an espresso martini

1443
00:50:24,733 –> 00:50:27,700
I mean these are cocktails that have been getting made

1444
00:50:27,800 –> 00:50:29,800
you know for decades

1445
00:50:29,800 –> 00:50:31,166
it’s a lot longer right

1446
00:50:31,166 –> 00:50:32,800
um and so it’s really

1447
00:50:32,800 –> 00:50:36,266
it’s just that addition of a seasonal ingredient

1448
00:50:36,266 –> 00:50:39,166
a seasonal element that kind of elevates it to

1449
00:50:39,200 –> 00:50:40,900
being fun for the season

1450
00:50:41,033 –> 00:50:42,200
and the garnishes you know

1451
00:50:42,200 –> 00:50:43,566
you can get really fun with the garnishes

1452
00:50:43,566 –> 00:50:45,866
too um so yeah

1453
00:50:45,866 –> 00:50:48,433
we highly encourage you to play around with syrup

1454
00:50:48,433 –> 00:50:50,066
honestly if you you know

1455
00:50:50,066 –> 00:50:51,333
you can make syrups at home

1456
00:50:51,333 –> 00:50:52,800
that’s a really fun experiment

1457
00:50:52,800 –> 00:50:53,933
and a fun thing to get into

1458
00:50:53,933 –> 00:50:55,766
is kind of making your own flavored syrups

1459
00:50:55,766 –> 00:50:56,233
you can also

1460
00:50:56,233 –> 00:50:58,566
there’s quite a few great craft cocktails

1461
00:50:58,566 –> 00:50:59,666
syrups out there nowadays

1462
00:50:59,666 –> 00:51:01,866
where they’re making really incredible syrups

1463
00:51:01,866 –> 00:51:02,933
for cocktails

1464
00:51:03,333 –> 00:51:05,566
you can actually use coffee syrups

1465
00:51:05,600 –> 00:51:07,633
so there’s all those Toronto and like

1466
00:51:07,633 –> 00:51:09,466
you know all those brands of coffee syrups

1467
00:51:09,466 –> 00:51:10,966
that have existed forever

1468
00:51:10,966 –> 00:51:12,033
in a pinch those will do

1469
00:51:12,033 –> 00:51:13,766
I think there’s even a toasted marshmallow

1470
00:51:14,000 –> 00:51:15,400
one that exists out there

1471
00:51:15,400 –> 00:51:15,966
so in a pinch

1472
00:51:15,966 –> 00:51:18,366
those will totally do to get those coffee syrups

1473
00:51:18,466 –> 00:51:19,466
and make your

1474
00:51:19,466 –> 00:51:21,366
your fun cocktails that way as well

1475
00:51:22,366 –> 00:51:25,633
should we open this up

1476
00:51:25,633 –> 00:51:26,800
and yeah sure

1477
00:51:26,800 –> 00:51:27,633
we’ll kind of

1478
00:51:28,000 –> 00:51:29,333
chime in and start talking

1479
00:51:29,333 –> 00:51:30,000
yeah we want

1480
00:51:30,000 –> 00:51:31,066
want to have a holiday party

1481
00:51:31,066 –> 00:51:32,666
let’s talk about our holiday plans

1482
00:51:33,200 –> 00:51:33,800
what we’re doing

1483
00:51:33,800 –> 00:51:35,033
all right I will

1484
00:51:35,600 –> 00:51:37,033
for those of you who

1485
00:51:37,033 –> 00:51:39,633
need to take off or don’t wanna turn on your cameras

1486
00:51:39,633 –> 00:51:41,933
you’re more than welcome to not turn on your cameras

1487
00:51:41,933 –> 00:51:43,000
and I’ll I’ll

1488
00:51:43,000 –> 00:51:43,566
in a moment

1489
00:51:43,566 –> 00:51:45,200
I’ll promote everyone to panelist

1490
00:51:45,200 –> 00:51:47,366
you’ll get a little thing on your screen that says

1491
00:51:47,600 –> 00:51:48,433
promote to panelist

1492
00:51:48,433 –> 00:51:49,566
then you can turn your video on

1493
00:51:49,566 –> 00:51:51,333
you can unmute yourself and you can

1494
00:51:51,333 –> 00:51:53,666
kind of be seen and talk to all of us like happy hour

1495
00:51:53,666 –> 00:51:55,033
like we tend to do

1496
00:51:55,033 –> 00:51:56,366
um but you can also just

1497
00:51:56,366 –> 00:51:58,566
stay the way you are and keep listening on in

1498
00:51:58,633 –> 00:51:59,933
or if you have to leave

1499
00:51:59,933 –> 00:52:02,066
we thank you very much for joining us

1500
00:52:02,066 –> 00:52:02,800
happy holidays

1501
00:52:02,800 –> 00:52:03,833
happy holidays

1502
00:52:03,833 –> 00:52:05,033
we hope you enjoy these cocktails

1503
00:52:05,033 –> 00:52:07,066
and we hope you make them for lots of your friends

1504
00:52:07,066 –> 00:52:08,300
yeah share them with everyone

1505
00:52:08,800 –> 00:52:10,066
yeah absolutely

1506
00:52:10,066 –> 00:52:10,500
thank you all right

1507
00:52:11,533 –> 00:52:14,133
I will start my day off

1508
00:52:14,233 –> 00:52:16,500
this is the promoting of the panelists

1509
00:52:17,033 –> 00:52:20,933
and then we’d love to hear about all of your um

1510
00:52:20,933 –> 00:52:24,033
holiday plans and what’s going on with everyone

1511
00:52:25,400 –> 00:52:27,133
and maybe even see some festive wear

1512
00:52:27,133 –> 00:52:28,833
is anyone wearing holiday wear

1513
00:52:28,833 –> 00:52:29,800
I don’t know

1514
00:52:29,800 –> 00:52:32,266
is anyone dressed up silly

1515
00:52:32,366 –> 00:52:34,666
like this isn’t even our most silly outfits to dress up

1516
00:52:34,666 –> 00:52:35,133
and you guys

1517
00:52:35,133 –> 00:52:36,066
I mean these are

1518
00:52:36,866 –> 00:52:37,833
that’s not true

1519
00:52:37,833 –> 00:52:40,600
these are like top 3

1520
00:52:40,600 –> 00:52:43,300
all right it’s not my most silly outfit

1521
00:52:43,933 –> 00:52:44,733
that’s true

1522
00:52:45,133 –> 00:52:48,000
Suzanne has one that is exemplary

1523
00:52:48,000 –> 00:52:49,900
I have like a full on elf outfit