Chris, you have made some really big cocktails. I've made numerous cocktails. They're not that big. They're normal size. Those are all different cocktails. They look the same. Yeah. Yeah, and there's a whole bunch of them. Everybody's going to get a half a cocktail a piece out of this. Where did you come up with seven? You said five. We said four to five. Was that good? You said you brofied it. I totally cut back from four to five. I said four to five and you brofied it. Oh, yeah, because everyone always hates it when you get to try more things. Yeah, it's just poor little Roger has to try more stuff. It's hard on him. That's all I'm saying. What I did here was I premixed everything and I'm going to put them on ice and stir them up or shake them as need be. So, we're going to move fast. I think this is neat. It's super neat. Okay, it's a really weird concept, but I didn't think like- Who's going to chug the wine glass full of egg? That's you, buddy. I think you know the answer to that question. Somebody is going to rocky this one. But you opened a bottle of Clark & Sheffield, Tawny Port to do an episode about port cocktails. But is this like the buffalo? You have to use every piece of the buffalo? That is correct. Snewt to tail. Snewt to tail on this bottle of port. That's right. We're going to explore a bunch of cocktails, and we're going to start out with a really simple one. Are we going to do an intro or no? Yeah, we're waiting for you to shut up. Oh. Why don't you shut up? Hey, you're listening to another episode of Barrel to Bottle, The Binny's Podcast. Hey, it's a Chris show, which means it's esoteric and fun. And delicious. And probably gonna get actual lead on this one a couple of times. Maybe you'll learn something about cheese, too. Well, actually. Okay, I'm Greg, I do communications at Binny's. I'm Jenna, I do communications at Binny's. I'm Chris, I do wine, and I'm making cocktails today out of wine. I'm Roger, beer. Hey, it's Pat. That was the best one yet. Okay, pick it up, buddy. So we're going to start with an incredibly simple two-ingredient cocktail called the Admiral Nelson. Rum and spice. Rum and spice for that awesome spiced rum from Heaven Hill, right? No. Oh. But so this is- How dare you, sir. It's a name for Admiral Lord Nelson who perished at the Battle of Trafalgar fighting the Spanish and the French at the same time. And they schlepped him home in a cask to preserve his body. Yeah, they allegedly put him in a barrel full of brandy. There are surely apocryphal stories that the crew on the way back drilled into it and drank it all. You're speaking truly like a man who doesn't know the desperation of the open sea. That brandy got drank. I don't know. I've sucked on some old limes before. Anyway, it's a simple two-ingredient cocktail equal proportions of Tawny Port. You could use Ruby, but we're using Tawny on all of these today. And brandy. Yeah, if you use Ruby, it's going to look more blood-like. Yeah. Hence the name. Exactly. So does that make that a T&B or a B&T? It makes it a blood and Tawny. A what? No. What was it? T&T. T&T. But it's brandy and B&T and B&T. Yeah. It's basically what the kids are doing with the Taylor Black or the Taylor Port. Listeners, you just heard Chris stirring his cocktail shaker pint full of ice, brandy and Tawny Port. And now, this is impossible. Today, I learned that that kind of strainer has its own name and it's not just strainer. strainer. It's Mr. strainer to you. What did you call it? Hawthorne strainer? Yeah. Hawthorne strainer. I didn't know that. Really? Indubitably. Okay. Chris, lots of these cocktails would be perfect for Elevenses now. Oh, of course they would. A nice Tawny Port at Elevenses is perfect, but if you can embellish it a bit, what's wrong with that? Are you guys talking about The Hobbit? I don't think I like you guys anymore. You'd be all about this. It's an excuse to drink early in the day, which you're all about. I'm going to pass these orange pills around if you want a little orange. It's Hobbit related, yes. In a way, it's the same concept as the second breakfast. Well, The Hobbits have second breakfast and Elevenses. Oh, there you go. Lunch and afternoon tea and dinner and supper. So why are you pretending like you don't know what I'm talking about? Well, what does this have to do with The Hobbit? Anyway, this is very cherry forward on the nose. Give me one of those zest. Yeah, you got to have the zest. It really perks the nose up quite a bit. Thanks, Jim. There we go. I'll also take one. I walked by while Chris was prepping for this episode and it smelled delightfully of oranges. Yeah. Lots of orange pills today. This is a Hardee's VSOP and Clark & Sheffield, 10-year-old. This is pretty good. I don't know that it has a complexity to be admiral. I'm feeling more captain here. Oh, captain, my captain. Yeah. Yeah. Well, it's a dead admiral. I've made this with rum before and I often like it better with rum. I've seen recipes with rum as well. It applies to any cocktail you've ever made. I was going to say the same about whiskey. I think this would be great with whiskey. Some people say that the casque he was in was filled with rum too, because it's the British Navy, but allegedly it was brandy. I've also seen this made equal proportions, Tawny Port and Champagne, which seems awfully fancy. Jim, you want to go grab another bottle of Cristal? Oh, yeah. We still work here. We still work here. Okay. What do you guys think? It's pretty straightforward, but it's pretty tasty. It is pretty tasty. It's got a surprising levity to it, considering it's a Tawny Port. I tend to think of Tawny Ports as these just heavy, caramelized, sweet, toffee things. Even with just a straight equal part cognac, I mean, it's a nice cognac. Artie's not an overly sweetened cognac by any sense. It's nice. It's well-balanced. Yeah. I'm getting late night vibes out of this drink though. By the fire? No. I'm in the basement and I ran out of vermouth and I'm looking for something to mix without having to go upstairs and wake anybody up. Yeah. I'm thinking more like sitting by the fireplace, reading an old tome or something. I was thinking like nightcap sort of stuff. I think it might be good with a shot of Angostura Bitters in there. I agree. Yes. Well. We dash. To make your dreams come true, the next cocktail is a riff on this that's very close in style, but we're going to add Angostura Bitters and some orange Curacao. This is known as the Betsy Ross. We're going from britain to colonial America. Although this, I think, was not invented back then, nor was it invented by Betsy Ross. Well, you've ruined our fantasy. Yeah. Shattered. So this is equal parts Brandy and Tawny Port, so one and a half ounces of each, and then a half ounce of orange Curacao. I'm using Pierre Ferrand here, and then a couple of dashes of Angostura. You like Pierre Ferrand? Yeah. Dry Curacao, baby. Dry Curacao. So could I use it in a margarita also? So I just always use Grand Calabas. Yes, you can. This is impossible. Way to pour. I would suggest you pour it all into a cup and then use the cup. Yeah. Give me a cup. This is going to be some sticky floors after today. Okay. Betsy Ross, here it comes. Since the last one was 50-50, how much orange Curacao? There is an ounce and a half of Brandy, ounce and a half of Port, just like the last one. Yeah. Half an ounce of orange Curacao, a couple of dashes of Angostura. So three, three and one and some dashes. Correcto. Angostura to taste. In my case, that's more. Anybody need any more zest? Yeah, I'd like a zest, please. So this is an embellished Betsy Ross' blood. It's an improved. I like this better. This is good. Yeah, this is very good. This needs to be served in a coupe. That's got old-fashioned vibes to it. Yeah. Indeed. It does. We should try this with whiskey. You don't say that about everything there. I am going to make you something with whiskey later. Thank you. Just for you. That's all you needed to say. Seriously, now I have patience again. No, I actually think this is pretty delicious. That orange carousel really makes this drink. This is a delight. Maybe we should try the Tawny on its own also. Because Clark & Sheffield, Tawny Port, it's not on the fruity end of Tawny. So we're getting so much more caramel, so much more brown sugar notes. Yeah, let's do that. Everybody try the Tawny. Why is it so red? Is it? Is it supposed to be brown? I guess it's brown. It's a tenure. Tenures still have a cherry color, but some of that Tawny at the rim. I just picture like Marv Albert saying like, Tawny at the rim. That was a good Marv Albert. This is Marv Albert impersonating Howard Cosell. So what do you guys think of this port? It's a great port. We've tasted this before, yeah? Yeah, we have. Yeah. For people that might have only tried a Ruby, I think there's things to like in this for both fans of Ruby, LBV, Vintage. Well, not Vintage maybe, but if you've had Ruby and LBV before and you're curious about Tawny, this is a good stepping stone. Yes, I agree. I agree. Oh, boy. Make a sip off the top. Yeah. Chris is playing the role of Greg on this one. Spilling stuff all over, man. It's a mess. Okay. So the Tawny is good. It's open and it's not real complicated, which makes it great for these cocktail purposes. I think it makes it great for a Tawny that is more than just an after-dinner thing. Yeah. Because I think that's the problem I fall into with anytime I have a sherry open or a port open. I like having a glass or two, but then inevitably I end up having to pour out usually a third to half of the bottle because I never go back to it that much, and a week or two has passed, and it's just like, I didn't do anything with this. I threw away my money and I get mad at myself. I tend to also make them very seasonal items in colder months, but a lot of these cocktails, especially like these are all ice cold, that could be had in warmer months. This will be super refreshing. Yeah, definitely. For having the sugar of a port, it's really not cloying. No, exactly. No, I think once you cut it with some booze, they don't come off as overly sweet. So, the next one we're going to do is called The Chancellor. This is a Scotch-based version. And we've got two ounces of blended Scotch. In this case, we're using Dewar's 12 Year. Everybody loves that Dewar's 12 Year. Oh, yeah. How can you not? Yeah. I had a listener friend text me the other day when he was in the store, hey, what was that Scotch you recommended? It was Dewar's, right? It was like, yeah. And then I got a text like five hours later, hey, it was pretty good. Pretty good. Pretty good 12 year blended Scotch for 26 bucks. 26 bucks. It's insane. It's too good for that. So, this is two ounces blended Scotch, one ounce Ruby Port or Tawny Port, and half an ounce of Dry Vermouth to kind of, just as you guys were saying, kind of cut back on the sweetness a little bit. Dry Vermouth. Interesting. And then a couple of dashes of orange bitters. We're using Regans today. And Dolan Vermouth. You guys sure got me on the Regans train. It's the best orange bitter. Yeah. Really good. And it's $5. It's $5. It's great. Okay. So I'm expecting the Dry Vermouth to add a salinity here. We'll see if that pans out. Bingo. Really? Yeah. It sure is. Interesting. Yeah. Wow. That really comes off much drier than you expected to. Yeah. So this is Dry Vermouth, Scotch and the Tawny. And in what percentages? So two ounces Scotch, one ounce Port and half an ounce Vermouth, and a couple of dashes of orange bitters. And use a slightly larger mixing cup than what he did. Right. I have to take into account those things in the future. Or two fewer ice cubes. Anyway, this is so surprisingly dry tasting to me. I mean, certainly there's little sweetness upfront, but it finishes with a cleansing type of salinity. Yeah. Well, in the complexities of the Scotch peak through also. Yeah. I mean, if I blind tasted this, I don't know that it would have been made with port. It kind of erases a lot of the keyport notes for me. I like this, but I'm on Team Betsy Ross still, I think, of the three. Yeah. This one isn't my favorite. But I do like it. I don't know if it's refreshing or not, but I like a drier cocktail, and this is certainly on the drier side. Yeah. For sure. That double wood-aged doers might be doing something there too, because there's a little tannic dryness on the finish too. This might be interesting if you put it on the rocks and put a little soda in it. Give it a little lift. All right. I'm getting late night vibes from this one too. You're reaching for a vermouth and I'm like, oh, this isn't sweet vermouth. F*** it. Late night at Gregg's. When the lights are off in the basement. All right. How about etymology? What did you call it? It's the Chancellor. This is an old- It's named after Angela Merkel. Seed Shermans? This is just kind of a port-based riff on like a Rob Roy, essentially. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. We're going to move on to the Suburban, okay? And this is one and a half ounces of rye whiskey, half an ounce of dark rum, half an ounce of Tawny Port, and dashes of orange and Angostura bitters. Oh, now you're speaking Roger's language. Yeah, this is my suggestion. This is an old Waldorf Astoria hotel bar jam. Exactly. See, I thought I was just making fun of Roger there. Now, has he also told you about this guy, Gaz Regan, and how he came about with these orange bitters? Okay. So this drink is bigger than it needs to be. It has lower miles per gallon than it should get, but they keep making them. Oh, I meant to have you use the other rye. Sorry, I brought that one and then I realized I had those other two ryes with me. That's all right. They would have been fun. So we're using Rittenhouse rye, we're using Plantation Dark, obviously Clark & Sheffield 10-year-old Tawny, and then the two bitters that we've already mentioned. This was named for a guy who owns some racehorses named James Keen, and at the time at the Waller Fistoria, they love to name cocktails, make up cocktails for their regular customers. This guy's horses ran at a track called the Suburban Handicap. So thanks for stepping on my SUV joke. Does this Keen fellow have any relation to the Keenland racetrack in Lexington, Kentucky? It's like the biggest horse racing track in Kentucky. I don't know and I don't think so because this guy was in New York, New Jersey area. Yeah, but he was rich, so he got around. Well, you're right. Could be. What do they name their sales? We're not talking about a motel six bar here. This is the Waller Fistoria. That's right. Yeah, he probably kept his horses down in Kentucky. I mean, yeah, they definitely named a lot of things for a lot of, like they named a drink called the Tuxedo, but it was named for a planned community that was nearby, that a lot of people lived in, kind of like a swanky place like you'd see now, I would have guessed Chilly Willie. Chilly Willie. Yeah. Or somebody who ironically just dresses like a bum all the time, so they call it the Tuxedo. It was a simpler time back then. Humor was less mean. Well, there is a Charlie Chaplin cocktail too, of course. Okay. So we have the Suburban. Roger, say again what it is. So this is a mixture of rye whiskey, the Tawny Port, two different bitters. We always love to do the comboing, and then it has a little bit of rum in it as well. We used a good old Plantation Dark, which is one of the best options for a dark rum. Still affordable, but it has a lot of character. Under 20 bucks. Okay. You sons of bitches, I'm in. This is wonderful. Because it's by far the strongest cocktail we have. It's dog booze, baby. Oh, yeah. The port is completely subsumed by booze. Well, so this tastes like somewhere between a Manhattan and an old-fashioned. It kind of does. Like a kind of watery one that you get at a casino, but it's good. What are you saying? The rum gives it, I think he shook it too much. That's what I'm saying. The rum gives it kind of rummy note that I don't usually get. Yeah, rum will do that. Number one, this was stirred, not shaken. It has the absolute proper dilution. Okay. Well, rum next issue. Yeah, eat it. It is astute, though, that it's old-fashioned-esque and Manhattan-esque. Think of the rum as kind of standing in places, your sugar that you'd be putting in the old-fashioned. What's this called, a Waldorf? Yeah. No. A suburban. A suburban? Just that. I guess to state it explicitly for the first time on this, the port is standing in for vermouth or what would be vermouth in a lot of these classic. Yeah, indeed. It works. It doesn't have the spiced complexity that vermouth does, but it does have the weight and sweetness. Yeah. There are all kinds of things added to aromatize vermouth. Yeah. Here, you're just relying on the natural spice of the grape and the wood, and it does always have that cinnamon and nutmeg and a lot of things going on, so there's a good reason that it can stand in. That's a really good point. Try any of your favorite cocktails and sub in port vermouth, I think you'd be surprised at how good the results can be. It's less spiced, so the spice doesn't get in the way of those complexities of the whiskey and it shows off some aspects of the whiskey more, especially the scotch and especially the rye. Fans of Angel's Envy should give this a try, because this to me is kind of like, it's exactly what they're throwing down. Their rye whiskey, they age in rum barrels and port barrels for their normal bourbon, so I would argue if you want to even make it a little more interesting, you could do equal parts rye and bourbon and then also rum. Whenever anybody asks me my favorite whiskey, it's because it's a sunny memory, but our very first hand-picked batch of Angels Envy where they gave us the oops, all port casks. Yeah. I just remember that as being so amazing. So yeah, that's me Roger. I'm the target audience for this drink. It's a good drink. It's a good drink. It needs a better name. It is the only one that Greg completely drink so far. Thanks for selling me out, John. It needs a better name. Suburban cocktail is so suburban. Yeah, pretty lame. That does sound pretty lame, doesn't it? Yeah, especially now that it's so associated. It has different connotations now. 2.3 kids. That's the irony, right? The suburbs used to be really lauded for basically the same reasons that a lot of people do. Oh, you're getting out to the suburbs and you're not in the hustle and bustle of the city. But now suburban has those connotations of boring. Should we call it the white picket fence? Yeah. Back then, they were real excited about Wonder Bread too. This predates that a little bit, but... Predates sliced bread. You guys ready for another? Fill it up again, good man. So, as predicted, and as you have noticed, some of these have strong correlations to other drinks. Here is a Port Old Fashioned. So I'm making this with two ounces of bourbon. In this case, we use Buffalo Trace, three quarters ounce of Tawny Port, quarter ounce of maple syrup. Ooh, I'm in, I'm in. And it won't be as sweet as simple syrup normally. Is the Port standing in for the simple syrup though? Yeah, a little bit. So you got Port and maple syrup to stand in for simple syrup. Since I don't remember the grading system for syrups, how many putonios on the maple syrup? Yes, was this a dark maple syrup, Chris? It is indeed a dark maple syrup. You think this guy's bringing that watery s**t into this building? I know, I trust Chris to be elitist about maple syrup. Of course I am. Well, that's the irony. The lighter ones are actually called extra fancy. Like extra dry champagne? Yeah, the darker ones are the ones with more character. My favorite extra fancy is the extra fancy ketchup packets. Roger, this one gets an orange garnish too, of course. I want listeners to know that Jim has been silently expressing the oils from the zest on every single drink. Can someone toss me an orange? That man can express a good oil, that's for sure. I'm going to do it this time. It's a little twisting action to express those oils. Now, my fingertips are going to taste like oranges. It's refreshing. Squeeze, not to twist. Don't forget, rub the rim. Rub the rim, Roger. In it goes, in the drink. Poured old-fashioned with maple syrup. Yes. You have outdone yourself, sir. That was quite nice. That will fuck me up. Chris, I would like to employ your services in my basement. As long as the room is dark. Just bring lots of maple syrup, okay? We're going to do a sloppy Instagram? You're not even going to do a sloppy Instagram. Wow, this is good. Just got to tiptoe around the pit in the middle of the room. Yeah. Don't look at the basket. Do I incorporate the lotion into a cocktail, do you think? So, how much maple syrup for the cocktail? So, two ounces of bourbon, three-quarter ounce Tawny Port, just a quarter ounce of maple syrup. Wow. So maple-y. Yeah, it really fits in there. And then a very heavy hand with Angostura Bitters. I can say this, I could tell you this story since my wife quit listening to the podcast. She went to Montreal and I swear to God for a month, she came back and she was like, Mont-fouillet. But she brought the kids a thing of maple syrup. Probably not the fancy extra fancy. Yeah, in the can. It was the kind with the maple leaf on the decorative bottle. And it just disappeared pretty quickly into old fashion. Nice job. Yeah, I took the still. You know what, my kids like Mrs. Butterworth's. They like it just fine. Classic dad move. I drink a lot of that maple syrup. You will not appreciate this. I deserve this. Yeah, put some whiskey in there. Going out for dinner as kids, my dad was always like, eat your fries. You could just eat all your fries. This is your time, a special night, eat your fries. Oh, then he got all your chicken tendies? He wanted to eat the burger or the sandwich or whatever it was when we got home, because we were kids. We weren't going to eat those leftovers. Yeah, right. I definitely ate multiple members of my family's leftovers last night. Right. Is she done with that pizza? All right, just cut the end off. So this old fashioned is amazing. It's pretty good. It's so good. And you said- It's pretty spirity. But that's, I have no complaints, but it's a bit hot. What? Really? Yeah. I don't think so. Coming from you. I thought the last two were a little more hot than this. I didn't say it wasn't delightful. Well, it is neat, which is- That's true. Kind of interesting. You probably didn't feel like putting- I could have put an ice cube in all of those, but I figured you're going to shoot it back and it's cold. You probably didn't feel like making Roger a really great cocktail. What we're saying is, please provide us with some ice. Roger, I thought neat meant at room temperature, just chilled and strained. Is that- No, neat means no ice. Just means no ice? I mean, it's still going to- Yeah, I mean- Dilution is an essential ingredient. So strained. Chilling is normally the way to dilute. Okay, so crazy stupid question then. When you serve a cocktail up, is it neat? Yes. Oh. All right. I just redefined a word in my brain. Am I really wrong there? I would dispute that. I don't think so. Usually neat refers to straight out of the bottle, no ice. Up is what I should have said. Up is how this is served, but old fashions are invariably served on the rocks. Right. Okay. So now we have rocks. Now you have rocks. It really made it an old fashion there. On the rocks, that's what makes it a whiskey. I already drank all mine. Well, I did assume that. He's like, this is hot because I drank the whole thing immediately. I liked it better without the rocks. I assumed that that's what you would do, so I didn't bother with the rocks. I thought you'd knock it back and be cold. I like it with the rocks because there's definitely sweetness here. Pat's like, I can hear you too. This is a nice cocktail, isn't it? I did it. Well done. It is the only one I finished your completion so far. All right. Chris, this is rad. That was very good. Totes rad, dude. My hands are getting kind of sticky too. I know. It's a sticky episode. There's no doubt about it. We're going to need the mop crew to come in here. I like that every one of these cocktails was batch in a burgundy balloon before it hit the street. Greedle burgundy balloon. Why did you do that? Because that's what was convenient and properly sized for what I wanted to do. They're probably the least frequently used glasses in this office. Oh yeah. I don't think they've ever been used. I mean, they still have stickers on them. They still have stickers on them. So, we're moving on to something called The Occasion. This is it. Isn't that the guy from the Jersey Shore? Yeah, the situation. That's his brother. This cocktail has the best abs in the business. I did not know this cocktail, but I found it on the internet, and it claims that it's a relatively modern invention at El Floradita in Cuba. Really? Yeah. wait, so we're not at the Waldorf Astoria anymore? No, we are not. The home of the daiquiri. We're at the home of the Hemingway daiquiri. The Hemingway daiquiri, yes, indeed. This is, of course, based on rum. We've got one and a half ounces of, we're using Plantation Dark here, one ounce of Clark & Sheffield 10-year-old Tawny, and then a half ounce of- Mr. Black. Coffee Liqueur. Yeah, pretty interesting. Friend of the show returns. Mr. Black. Coffee Liqueur. It sounds a little interesting, a little weird. Now owned by Diageo. Oh, really? Yeah, those Aussies made themselves a big old bag, sold to Diageo. So are they going to keep doing the individual barrel expressions and everything? They seem so far. I hope it stays faithful. Everybody be careful. There are a couple of great coffee beans floating in yours too. That's a Conmouche or something like that. Conmouche with flies. With flies. Yeah. What is that? It's a Uzo serving. Yeah. Yeah. Yeah. I mean, I know that, but this is an Uzo. You got to do a shot of Uzo with three espresso beans. No more, no less. Thank you for the coffee beans, Chris. Well, mine only has two. Yeah, I only put also has two. They all have two because this is not a full serving. Right. Wow. It just smells like coffee bean now. I love it. Yep. wait. That's good. That's pretty good. That's good. It is delicious. You're saving the best for last year. Even our former Mr. T here, who's now our Mr. Coffee, is getting on board with this. It is delicious. It's a little bit estuary. Is that the coffee or is it the rum? It's an estuary coffee bean. Is it only the coffee bean? That's a good question. I would think it was more rum than the bean. I'd expect it's the rum. These are Ili dark roast Italian coffee beans. There's no estuary. That's like a really punchy. That's the kind I like, man. I know it is. Thank you, Chris. You're welcome. Chris gets me. I think Mr. Coffee. It's not that we don't. It's that we don't care. Mr. Black. Is not estuary at all. Yeah. I don't know. There's no funk here though. You know how you're super sensitive to most things? Especially criticism. I'm super sensitive to this one particular fart smell apparently, which is somewhere between sulfur and esters that just turns into just that violently green baby. Wow. Jim knows what I'm talking about. Hey, dad. Cut all that. Well, just with a bleep. So, I'm getting a hint of that here. Found in all the wines of Chateau Maris? Yeah. At varying degrees. Anyway, I think this is pretty delightful. So, what's the proportions here? The proportions are one and a half ounces of dark rum, one ounce of tawny, half an ounce of coffee liqueur, and then beans to float. I think they're probably using something that's not as intense as Mr. Black. Almost certainly. So, I think that's a little coffee forward, but it's quite nice. You think they're using Kahlua? Probably. What else could they possibly use? Tia Maria. Well, it's Cuba, so it's probably some national brand. Everything's blockaded, bro. But you're right. It's probably sweeter and it's probably mellower. But I specifically asked for Mr. Black. So I thought it would make a drier, punchier cocktail. I just think it dominates the flavor profile to me. It is pretty coffee. Mr. Black. Even though it's only a half an ounce. I mean, in a way, what you're doing is you're Kahlua-ing Mr. Black by adding. Yeah. Mr. Black. Well, which is why I didn't want to start with something sweeter, I think. Yeah, which is a good idea. We've reached the point of the episode where I'm sharing spicy memes with Jim. It's meandered up over here. This is a giggle corner. Spicy memes. Okay. I ate my coffee beans. They were very good. I was so tempted to, but I want to sleep. I was sitting here thinking I could use some more caffeine in my system because I feel very sleepy, but I want to sleep tonight. No sleep till Brooklyn. Decide to eat those anyways. They were regular coffee beans. Two beans would affect your sleep? I don't know. I think two placebos could affect my sleep. Two placebos. All right. You guys ready for the grand finale? One of your wife doesn't like you. All right, Brofie, this is for you. Food safety ingredients now. Can I have a glass? I didn't want to put the... Oh, I could have brought Fee Brothers Fee Foam, if you just needed a fizz there. We're getting real on this, baby. Okay, we're going to make a really old timey cocktail called a Port Flip. Flips are a classic category of cocktail that include whole eggs. And where's my Hawthorne strainer? It's by Raj. I'm going to show you guys a little trick about... You can use this on fizzes and flips. You take this little wire off. You can take that off? What? Unbelievable. Right. So, you take the little spring off the Hawthorne strainer. Then it's like a blender. His mind is blown. You put it inside the shaker. I never mess with those strainers because the shaker pint is easier. But look at that. I'm going to do the eggs and the cream together. Is that heavy cream? It is heavy cream. You're baking a cake over there, huh? He's making creme brulee for us. Basically, this is very custardy. It's like a port eggnog. So, I'm going to dry shake... Nutmeg now or later? Oh, he's got it in his microplane. Oh, I would have brought my fancy little thing. That's all right. Yeah, your nutmeg grinder. Yeah. So, I'm shaking heavy cream and whole eggs with the spring of the Hawthorne strainer to get extra foamy and delicious. It's like having a whisk right inside your shaker. Yeah. So, cool. Is that what it's for? I mean, that's what it's for, right? Well, it's ostensibly a strainer, but it comes right off for- It's an ice dam first and foremost. It comes right off for a reason. So, then is the punchline here that he's going to take the nog and that, we'll taste it next year. No. No, I thought he was going to open up the strainer and the spring was going to fly out like one of those novelty snakes. Yeah. Let's see how we're looking. Oh, yeah. Looking frothy. I'm going to give it just a little bit more. Now, you're dry shaking with no ice, right? A few extra shakes is for you. No ice at all. No ice, only the spring. Yeah. And the cream. The albumin would stick to the ice cubes. So, we're almost there. I know what he meant, but that's gross. All right. We'll leave it at that. Roger, are you okay with this? They were worried that you would not want to drink raw egg. I don't really want to, but here we are. Shut up, you're Mr. Flip. The first time we heard of this cocktail was Roger trying to be all patriotic with, hey, I only drink Madeira and flips on the 4th of July. I used to use pasteurized eggs, which haven't been available since the pandemic. Yeah, I did look for them for you, Roger, and I almost pasteurized them at home, but then I said, fuck. Roger, is that the one that you were looking for, a food-grade wrought iron rod to spike to cook it with? To some degree, yeah. That was a syllabar, or no. Where you do a hot flip. Yeah, hot flip. You jam it in there. Hot flip? That's an old colonial time. That sounds like a 1920s expression, like hot flip. We're going to dance the lindy into a hot flip. Yeah. No, most of the old ones were always hot pretty much, and then this is more of a new egg. You're following the evolution of eggnog. Getting frosty. Okay. I think that's good. Chris is getting his reps in. That's right. The only time I get my reps in, believe me. If I could get the top off, it would be great. Okay. So what's in here in total is for a single drink, two ounces of Clark & Sheffield, Tawny Port, Brandy. again, it's the Hardee's VSOP. How much? Two, one. Three-quarters of an ounce of heavy cream, an egg, whole, two teaspoons of confectioners sugar. So you could use simple syrup or superfine, whatever you want. I'm sure Roger could have some recommendations for that too. Superfine will help it dissolve. Yeah. Confectioners is superfine just with anti-caking agent added. Anti-caking agent. We just can't keep the sugar factoids out of this damn show, you know. I'm just admiring that we're making a cocktail with eggs in this egg economy that we're in right now. Yeah. This is an expensive cocktail these days. You should make it at home because Lord knows what it would cost outside. Then, of course, on the top, fat, fat rails and nutmeg. Here is my fresh nutmeg about to be grated. Do not, do not under any circumstances use pre-ground nutmeg grated fresh. Ever? Ever. For the please. For anything. Oh yeah. Well, we hear the sounds of nutmeg. Baby, look at that meg fly. It's flying. The meg is flying. Had some leftover French bread, and the kids woke up early on a Sunday, so I let my wife sleep in and I sliced it into coins and made some French toast. When she got up, she's like, well, that's the fanciest thing you can make in 2023. Eggs and bread. I don't remember the last time I bought eggs, to be honest. But I go out for breakfast and spend them on one side. Oh yeah. I buy them for one meal, but. The poor Knights of Windsor. Okay, this smells like nutmeg. It does. Which is good. I just read about poor Knights of Windsor the other day. That is a British name for French toast. That is correct. Thanks for explaining the reference. I just ignored it like about 75% of what comes out. Can you imagine a million years from now, an archaeologist finds a long dead Roger Adamson's phone or home computer, and they start digging into this, and they have to try to make sense of this man's search history online. Like the conclusions they make about our society are going to be- Take everything you just said and take away Roger's computer and just say, somebody who's never heard this podcast before. Yeah. What the hell are they talking about? This needs clove, dude. It needs clove. Okay. But I like it just the way it is. It's quite tasty. It's delicious. Definitely something more for winter. Yeah. For sure. Christmasy, but... Flips are wintertime drinks. It's eggnog light. Yes. It's all the joy of flavors of eggnog without the throat clot. Yeah, the hefty, weighty. Next holiday season, I will for sure be making this. I mean, realistically, the body, it's very light and easy drinking for having heavy cream and whole eggs in it. Yeah, I'm with you. I'll serve this at my Fourth of July party. It's crushable nog. Yeah, crushable nog. Also, I haven't had this much dairy since that last summer when I stood in line at an ice cream place by myself. You got the microcone because there's almost no dairy in this for you. Anyway, that's pretty good and I'm very proud of Roger for taking the dive. It was good. Yeah, this is good. I'm going to finish this one. This is great. This recipe is on the blog already, just so you know. The port flip is on the base. I cribbed it from the blog, from the whatever his name is. Binny's Home Bartender. Yeah, that guy. Is that what we're calling him now? Yeah. That's what we're calling him anyway. One thing I would say about this is that eggnog always gets associated with after dinner, and this reminds me in the same way when we're talking about Brandy Punch in New Orleans, this would be a nice, since you brought up French toast, like this I agree. Yeah. Oh, yeah, yeah, yeah. Because strangely, although there's sugar in it, it's an end port. It's not overly sweet. It's very moderate in its sweetness, and folks, if you're in New Orleans, you know what they call French toast there? pan-pair-do. pan-pair-do. More names of French toast, please. Lost bread. Yes, the lost bread. Exactly what it means. Eggie in a basket. No, isn't that different? That's not French toast. Yeah, that's different. Don't listen to anything he's saying. It definitely falls into that reviver category of, it's going to settle your stomach. It's got eggs. A little protein. Unlike the terrifying things like a red eye where you're drinking a raw egg and tomato juice, which is acidic. I'm not really done with that. This is definitely going to settle your stomach and get you back on that train. It's my post-workout drink now. Just put some whey protein in there. Yeah. I also don't work out, so this is just my drink. It's your post-drinking drink. Yeah, exactly. It's a reviver. Well, Hollywood makes everything, so when they redo Rocky, he'll be mixing one of these up. Yeah. Rocky gets out his microplane. Yeah. I must have the proper proportion of nutmeg. Not the same without the eggnog. This is the way they do it in South Philly. Don't use pre-ground nutmeg. Don't tell me you're using fresh. You guys all do great Stallone. Where's the Stallone bin, Roger? Thank you, Chris. That was quite the tour de force for an ingredient that, it's funny how you came up with so many cocktails, no problem for a something that people would never really think of anymore as a cocktail ingredient. I mean, it was a nice eye-opening experience that a lot of, you know, there's so much more to Tawny Port or, you know, other ports as well, it would be Vee than just enjoying it after dinner. And of the seven of them, only four would have been better with whiskey. That's a win. Thanks, Chris. That brings us to the Q&A portion of Barrel to Bottle, Binny's Podcast, where we answer your question for a $20 Binny's Gift Card. The selective portion of the podcast. Yeah. Yeah. I still think it should be a sliding value. I know. I know, where you're like, that was a so-so question. Roger's been playing this entire segment under protest for three years. We should definitely arbitrarily assign values. I mean, it could be more. I'm all about doing some 30, but some of these are $10 questions, folks. All right. Well, let's find out about this one. Our question this week comes from... That was a $1. He was so mad. We gave him $20 for writing in fart. Don't bring that up. All right. Our question this week comes from Michael C. Via email, Michael writes, Hello, what's everyone's favorite method for transporting cans and bottles? Backpack, cooler, et cetera. Really wanted to share my sack of hams with Pat. Yes. Oh, hell yeah. That's hams all the way down. We have a photograph here of what is really a very nice, looks like a thermal bag that is vertical like a tube, and it's full of hams. What's this man's name? Michael C. Michael C. I appreciate your enthusiasm, but those are rookie numbers. You got to pump those up. There's got to be at least twice as much hams in a quality hamsack. Are you ragging on his sack? This man put in all the effort of filling that, taking a photo and emailing us, and you're just going to **** it on it. Yeah. You're right. No, it's a great hamsack, and I'm hoping that it brings you much prosperity and joy. There you go. There you go. That's better. The greatest of hamsacks. All right. I got a two-ball. I love that that just got this guy 20 bucks. All the hams he can buy with $20. Oh my God. One and a half 30 packs. That's 45 hams. It is practical because once you start drinking hams in front of people, then everyone's going to go, what are you drinking? Then they want to try one, so you got to have a lot on hand. That's true. If you're Pat, you're just going to drink them all yourself. Hams on hand. Right. What are you drinking? Reskinned PBR. It's like they say, a hams in the hand is as good as two in the bush. We're going to have to bleep all of that. Hams on the hand is as good as two of the bush. People act like professionals. We have a question here. I got a two bottle wine carrier way back as a swag item. It was branded. Like neoprene. Yeah, it's a wet suit material and it keeps them cold, and it's two of them. They hang like a hand sack. Yeah, they hang. But it's great and it's supple, and it's the best way to carry two bombers or a bottle of champagne. I have one of those too. It is very nice. Very nice. Yeah. But that's if you're only carrying two bottles. How do you guys schlep liquor around? We know that Pat has a bunch of cardboard boxes in the back of his car. In the back of my car right now, there are literally one, two. Eleven cases of booze in the back of my car right now. Don't incriminate yourself. It's all for those containers. That's just for drinking and driving. It's various staff training for two podcasts worth of stuff, a weekly whiskey hotline study group class on Irish whiskey, and three different staff trainings at other stores. Okay. Yeah. We all believe you're busy. Yeah. A lot of hooch. Roger, how do you schlep the beers around? Over the years, I've amassed quite a few different coolers. We actually, one year got a Binny's cooler. You guys have seen me carry that around. He's lying. He has a yak named Bill with a cart. Pack yak. Yeah. Nothing too exciting. I don't know. Just like throw that ham sack over your pack yak. Chris, how about you? I use many methods. I do indeed have the double neoprene that I usually use for chilled wines. That's slick. But I also have a number of small coolers that I will pack to the gills with all kinds of things, beer, booze, wine, whatever. Jenna, anything special? Recycled plastic bags from the grocery store or the various tote bags I have in the trunk of my car. Why do you hate Mother Earth? Because I have cats and I need to clean the litter box. But I have a ton of tote bags in the trunk of my car because I have to pay for plastic bags. So I also use those. I don't own a cooler. I am not an adult. Wow. I own so many coolers. I have one small Yeti cooler that I don't know what model it is, but it perfectly fits a closed 30 rack of beer in the cooler, like exactly. Like no room for ice, but I can take a 30 rack of beer out of the cooler of one of our stores, put it in that and take it wherever. That is convenient. It fits it exactly perfectly because hams cost like six dollars less here than it does in Northern Minnesota. So whenever I go to Northern Minnesota, I actually blasphemously, some might say bring my hams with me from out of state. But it's all made in Milwaukee anyway, so it shouldn't matter. I was returning it to its homeland. Yeah, exactly. I believe that is bootlegging. Yeah. I just crossed state lines with alcohol. Oh, nobody cares. I was digging through the drawer to find my neoprene two-bottle bag, and I came across this invention. It was a sample that somebody wanted Binny's to carry, and it ended up on my desk somehow, where it's just a handle, and it has a circle on the bottom and a hook on the top, and it perfectly fits a 12-ounce can of beer. So you can put a handle on a can of beer. Wow, what a dumb thing. It's like the foam hat, the foam dome of like our generation's. There were ones for a while that were supposed to look like you were holding a beer stein for like a half-liter can, and it did have a little flap so you could cover your... Well, that's unnecessary. That's an even dumber thing. No, I keep the bees out. Keep the bees out? How many times has a bee flown into your beer while you're holding it? Every barbecue and picnic. Several times. Have you ever spit a bee out of your mouth? No, I've never spit a bee out of my mouth. Pretty frightening. What kind of question is that? What life are you living? I always swallow. Don't spend enough time outside drinking. How has this not happened at the Pat Brophy annual B2BBBBBQ? B2BBBBBQ. Because there are no honey bees left, that's why. All right, that's sad. That's a sad idea. They live next to a farm and whatever chemical they use to kill them all. Oh, boy. They need bees to make the corn. Let's round. They don't need bees to make the corn. They need to round up to make the corn. Okay. It also keeps people from putting out cigarettes in your beer. That's another disgusting thing. But how do you keep the bees off your pretzel necklace? You just need to stop drinking with scumbags. Yeah. Where are you drinking? He just knows all of these a**hole apiaries. Hanging down at the apiary. God, these beekeepers are douchebags. All right. Well, that question came from Michael C who e-mailed his question to comments at binnys.com. $20 Binny's Gift Card coming to Michael. Everybody else, e-mail your questions or hit us up on social media at Binny's Bev, Twitter, Facebook, Instagram at all. Cool. A perfect sack for camping. It's a good sack. In mobile. Nice sack, Mike. All right. Chris, thanks for showing us the diverse portfolio of kind of samey drinks you can make with port. Kind of samey. Wow, that was backhand. F**k you, Greg. The diverse portfolio of kind of samey. Damn you, man. I'm about shattering the port glass ceiling, Daniel. I can't wait for the next Chris show. I assume it will come with some edible pairing. This is the first cocktail episode I can remember in a while that Roger didn't just paw a citrus. Yeah. That's true. I enjoy not making the cocktail, so that would be pretty awesome. We can trade off from now on. Oh, we'll get back to our roots within a week or two, I'm sure. Also, we didn't talk about Jackfruit. You told that. True. Okay. Cool. Thanks, guys. Clark & Sheffield, Tenure, Tawny. It's pretty good. It's a very affordable price. I thought you were damning me with faint praise. It's a good port. It's well-priced. It's versatile. There's no reason not to have it as part of your arsenal here. It's not just for sipping. Yeah. It would be a good edit for, it's good. It's fine. It's fine. It's fine. It's fine. Why is this so red? Put that on the label. Can we get stickers printed? Why ask why? At BroomFeed. Well, I don't think we got a clean read in any of that. So thanks, Chris. And thank you for listening to another episode of Barrel to Bottle, The Binny's Podcast. We'll be in your feed next week with something absolutely ridiculous. Until next time, I'm Greg. I'm Jenna. I'm Roger. I'm Ron Burgundy. I'm Chris. Keep tasting. Mr. Black.