Welcome back to another episode of Barrel to Bottle, The Binny's Podcast. I'm Pat, I do Spirits at Binny's, and we're gonna be talking about a spirits related topic today, which is another Quarantini episode. I've lost track on the count, but this one's gonna be about fall cocktails. So. Number six. Number six, Quarantini six. So joining me today are Greg. Greg, Quarantinis number six, warm and tinies. Warm and tinies. That doesn't sound gross at all. Roger. Hey, I'm Roger. I do beer for Binny's. And the man who is undoubtedly our warm cocktail aficionado, Chris. Yes. I'm warm and fuzzy at all times. Not exactly the, you know, texture-wise fuzzy, not exactly what I'm looking for in a cocktail. But then again, it is the fall, so it might remind me of my favorite sweater. Fuzzy navel sweater. It's a real navel gazey introduction. All right. So guys, it is getting a little bit colder outside these days. You know, football's on the TV, and you go from mowing the yard to raking up the leaves. So it is the perfect time to switch gears from all the Negrones and Mimosa we've been drinking and maybe feature some fall cocktails. I totally agree. This is my favorite season to drink in, whether that is like slightly heavy but not too heavy beers, or, you know, just smokier whiskeys, like some smokier single malt, something like that. I like that kind of spiced apple flavor for like exactly like three weeks a year. So this is the perfect time. Yeah, so you've rounded out pretty nicely, but how are we broadly defining a fall cocktail other than what he just said? What usually comes to mind are the sweeter or warming baking spices. So the most common, if you were to Google fall cocktails, is going to be things that have kind of what's more popularly been called pumpkin pie spices. So these are the kind of things that are in everything from... Allspice, baby. Yeah, shampoo, pancake batter. What's the most ridiculous pumpkin flavored thing you guys have seen lately? I've seen some pretty good ones, cereals. What did I see? I had a pumpkin bratwurst last weekend. No, you did not. I definitely did. From Reams and Elburn, it's like a seasonal bratwurst. I thought it was going to be disgusting. It wasn't, but it kind of goes to... I've never had a bad sausage from those guys. Well, usually there's nutmeg in a bratwurst, so that's not too far afield. Yeah, there you go. I don't even like squash, like acorn squash. What's wrong with you? Pumpkin season rolls around. I think squash can be a challenging texture if it's mushy and stuff. It's got to be cooked right. The other thing I was going to say was that we associate the fall with apple harvest, so that's definitely one of the things that I'm going to be talking about today is I'm going to go on yet another campaign to try to get people to drink apple Roger is going to talk about fruit and disguise it as a talk about apple brandy. You know you love what he's going to bring up. The other thing that I think it's brought up a lot during the fall cocktail idea things is drinks with cranberry. That's another like easy way especially if you're trying to do a cocktail garnish for fall cocktails. Cranberries float famously. That's how they harvest them in the bogs. You can just plop a couple cranberries into a cocktail and boom you got a little neat garnish. I would say all of that being said, just richer cocktails with brown spirits generally speak of cooler weather. So, your bourbons and your rye and things like that, I think that can easily be included and then you just can put a false spin on that too. Not to mention the fact that it seems less weird to warm up your drink this time of year. Right, yeah. So, baking spices, fall fruits and vegetables like pumpkins, cranberries, apples, I guess those are all fruits. Yep, pears. Yeah, you know what we're talking about. I'm going to go first. I know in this podcast, I talk a lot about drinking Manhatens, and drinking Negronis, and drinking Margaritas. Those three cocktails make up most of my cocktail consumption. There are only two fall cocktails that I actually make with any frequency. And the first one is the Hot Toddy. Nice. Yeah, it's a great, great drink. And that this is, you know, it gets a lot of old wives' tale, you know, stories out there about like how it cures the common cold and stuff. And all I can say is that is absolutely true. It absolutely does. Absolutely true. And if you're feeling sick, a Hot Toddy just like brings it right back up. It's not the Rona, but I got a little something in my throat right now. I think I was outside over the weekend in the cold weather for too long. And I've been looking forward to this because it just full. I mean, it basically it's cough syrup, you know, only without the weird mint flavors. So I'm not going off of a recipe here. So maybe somebody wants to Google one and put it up on our blog when we're done. Typical Greg cocktail. I only have one basic Greg twist to this thing. I mean, basically what it is, is you double the booze. Okay, so I guess two. It's your spirit and that, I mean, it's usually like a bourbon or a rye. And then it's lemon and honey and then something like hot water. Now, I think the green tea also is one of those medicinal things that makes me feel excellent during the fall, you know? It's a little kick of caffeine and that warm water, it makes you feel great. So I'm going to sub in green tea that I just brewed for the hot water component, gives it a little more flavor. So I'm going to give this about an ounce and a half, two ounces of Clark and Sheffield bourbon. Nice. Fantastic choice. A little Clark and Sheffield bourbon. Good sale price right now. Yeah. Actually, this is honest to goodness. My second quarantine bottle of Clark and Sheffield bourbon. I just keep it. And I have some freshly squozing lemon juice here. They probably tell you to squeeze about the juice of one lemon. I have two, so I'm going to try to give it just a little bit there. I like a lot of lemon. I can handle the acidity. My hot green tea, it's not going to shock you that I like it a little bit strong. So I definitely double bag my green tea when I'm steeping up about 16 ounces or so. So you're basically a one part bourbon and two parts tea with a little bit of lemon in there. And then the last ingredient is honey. Mine is bog standard bear honey. His name is Clover. I'm sure Roger has a strong opinion on the quality of his honey. Look at his face right now. He's ashamed he knows you. So a good strong squirt of Clover honey out of the bear. And gonna stir that up with my spoon. Oh no, I can't use my finger. I didn't have a spoon. Pencil. Pencil is heat-resistant. Gonna use this Allen Wrench. Don't worry, I wiped it off with my mouth. Why'd you lick it first? That's hideous. There's nothing wrong with this. Come on. This is a man's cocktail. Allen Wrench has been. Yep. Yeah. Forget about a cinnamon stick, Allen Wrench. It's pretty easy to garnish this one. I've got a slice of lemon here and I'm just gonna drop it in. I don't necessarily need it. I agree with that. I think it's better floating on top there. Yeah. So there you go, guys. It's in my cool Arabic slash paisley teacup. So the only thing it's really missing is like a cinnamon stick, right? I mean, if you're going to get one that's all fancy and some clove. A lot of people put like cloves in them or. I think it's fine without the spice. I have a cinnamon stick here. I only have one and I'm saving it for the other cocktail that I'm going to make. There you go. But you could drop a little cinnamon or spice in there too, it would be fine. So pretty tasty cocktail. So you've got honey sweetness, you've got lemon acidity to give it vibrancy, you've got the spirit that gives it a little bit of lift, and I'm using a relatively soft bourbon, so it kind of complements the honey too. Then the green tea gives it just a little more backbone than the wateryness of water. So it sounds sweet because it has so much honey, but also it's like the lemon gives it a bursting acidity quality, and it really gets up in your sinuses and opens up the breathing. On a cold afternoon, it's November, whatever, and it just goes with the sweater. Actually, you know how in coffee house commercials, there's this stereotype of a woman with a sweater, and it's over her hands, and she's nestling a cup of coffee, walking out the window with the rain? That's crazy because coffee is one of the most extreme uppers. What's that upper? An upper. Stimulant. Yeah, coffee is one of the most extreme stimulants available now. And then there's like monster energy beverage commercials, and they're way less extreme than coffee commercials. But it should be chichealy punching a hole in that glass window, and then strangling the rain by the throat. But no, and whatever the perception of that calm, peaceful Sunday afternoon is, that is this cocktail. What do you think, Raj? Did I do it right? Yeah, I think that sounds really nice. It really is a great cocktail for like if you feel congested or a cough or something. The honey has those properties that for hundreds of years, thousands of years, people have thought of it as a cure. It helps to cling on its way down. Yeah. I would say- It actually makes the lemon and bourbon a little more palatable. I mean, honey is- I would just add that bourbon is great in them. Scotch is really nice in it too. You know, there's a famous liqueur, Drambuie, that's essentially ready mixing a lot of these flavors for you, spices, honey and Scotch. So play around if you're a Scotch drinker with making hot toddies with Scotch. They can be really nice. That sounds great. Absolutely. Drambuie is a fine liqueur too. It's very mellow. Yes, it is. Very sweet though. All right, who's next? I can go, I guess. So I'm gonna make a New York Sour, which is basically just a whiskey sour, but the distinction is you put a float of wine on top. And classically, it'd be a red wine, like Cabernet or Bordeaux or something. But I'm gonna do a Port Whiskey Sour, which is really, really delicious. I made some of these last week just because I was thinking of a port cocktail. And it turned out so well, I had my significant other taste it. And she doesn't ever like strong cocktails. She's more of a gin and tonic kind of person, something with a lot of mixer in it. And she went absolutely mad for this cocktail. I was very surprised. So what I'm gonna do is pretty much make a standard whiskey sour and then float some tawny port on top. So are you still gonna use an egg white? I'm going to. Yeah, that's where it sounds gross. You're gonna use an egg white with wine? Yeah. Now that does sound gross. I didn't when I made them last week. And that would be called, I believe, a Brunswick cocktail if you leave the egg white out. But I think the egg white is great. Make mine a Brunswick. Make mine a Brunswick. So here's some egg white from my breakfast this morning. I'm thrifty. He's all yoke in the morning. Did you use the separator method? Yes, of course. The two sides of the shell. I'm going to do a little dry shake on the egg white. Oh, you're just, so he's shaking in a cocktail mixer, the egg white on its own. If you were to put it in with the ice, it would just freeze onto the ice. This cocktail is already too much effort. Yeah, he separated the egg whites for it. But it has an element of danger, which I think you'd like, Brophy. An old-fashioned manly eating a raw egg seems like something you'd be all about. You just don't know the joy of the silky feel of an egg white in your cocktail. No, I do. I've had egg white cocktails. They're fine. I just, you know, when it comes to me in cocktails, low effort is king. Yeah, you're not lying. You're definitely of the school that people worry too much about stuff. But if our listeners want to use pasteurized eggs, do you feel that they work still for getting it frothy? It's very true. So what I've got going here is the egg white. Now I've got two ounces of bourbon. I'm using Weller Special Reserve and three quarters of an ounce of lemon juice and three quarters of an ounce of natural cane sugar simple syrup that I whipped up this morning. That seems like a lot of simple syrup. Well, you can make it less sweet if you prefer. I'm sweet enough already. Debatable. Okay, I'm going to get a little more dry shaking. And then I'm going to add some ice. I know this is a long process, but it's worth it. This is why you usually have a mustachioed hipster do this for you. Okay, into a old-fashioned glass. That's the spirit plus the ice plus the... Oh, that's the spirit plus the egg white plus the simple syrup, right? And lemon juice. And lemon juice. So basically a whiskey sour. And now, it's going to get... Now, you can use an inexpensive tawny port, but I happen to have a bottle of Taylor 20 open, which... Yeah. Wow. I mean... Which is a baller-ass port. It makes a great fricking cocktail, I'll tell you that. Now, I'm going to pour this over the back of a spoon to make sure it floats on top. You want to get maybe an ounce or so. Or a leather glove. Smell the leather glove. If I was ordering this, I'd be like, make me one of those drinks that Chris has, but hold the whisky and the simple syrup and the lemon juice and the egg white. Damn you, man. And the ice. Okay. There it is. Loves him some Taylor Taney. Okay. It didn't really float that well, so forgive me for that. It's ruined. Literally undrinkable. It looks like a brown whisky sour. Yeah. So what happens with this cocktail is you really get this pronounced nuttiness and carmeliness from the port, and it dovetails so nicely with the wood characters and the whisky. I mean, it just brings it into that fall flavor profile so much. And you get, of course, those dark fruit elements from the port. It's really, I would highly recommend this. I like it better than the regular version of this drink with still red wine. Chris, you brought your garnish game this time, too. Is that a orange peel spiral? It is an orange peel spiral. Yeah. I've got some cherries here, too. I don't know. You don't even need a garnish with this. It's just so damn good straight up. So did you pour that onto fresh ice or just unstrained? I poured it onto fresh ice. As is my standard practice with things like this, I use my refrigerator ice in the shaker, but then a good clear. Yeah. That's what it looked like, like a bigger cube. You're usually an up cocktail man, so you've liked this better with the ice? You could definitely serve it up, but I served it on the rocks last week and I'm just trying to not change anything that I did because it was so good. I don't want to mess with it, but I would highly recommend it. I am going to, of course, talk about fruit, because whenever I can, I should have worked that in a conversation here. So, I've talked about, I was trying to think back to what episode I've kind of brought up laird's before. I know I have. laird's Apple Brandy is something that everybody should become familiar with. The recent interest in mixology and craft cocktails has kind of brought it back from something that was really obscure. And there were very few people drinking American Apple Brandy, which is ironic because at one point, this was one of the most popular spirits in America. And we're talking a really long time ago, all the way back to its colonial foundings. So there's actually one family that has been making this stuff literally since the 1700s. So Alexander laird came over from Scotland. He was a whiskey maker, started making brandy in New Jersey, because apples were what was plentiful. So we've talked about this on the show before. People tend to make spirits out of whatever they have on hand, and that's cheap. So there were a lot of apples in New Jersey. It was a lot easier and more economical to make an apple brandy as opposed to a whiskey. His brandy was so revered that George Washington actually asked him to help teach him how to make brandy. And George Washington would eventually make apple brandy with the help of Alexander laird. So when you're making an apple brandy, there's a term called apple jack, which kind of is associated with apple brandy. And that's because there was a practice of fractal distillation. In New England, they realized in the winters, these barrels of apple cider, they were freezing. And the water part of the apple cider was freezing into ice. So people started to notice, okay, you're concentrating the flavor and the kick of this when you freeze it. So you'd end up with something that was the proof of closer to something like a traditional whiskey. The problem with this is that when you distill something with heat, you can remove the harmful components of distillation, most famously methanol. But with apple jack, that just stays in there. Yeah, you can't toss the heads when you're not distilling that way. So jacking, the process of jacking up apple cider is actually illegal. So it's kind of weird that apple jack survives as a term. So in a lot of recipes, you'll see apple jack called for. But really what they're saying is apple brandy. The product that people really fell in love with, especially the bartenders of the last 10 to 15 years, is laird's straight Apple Brandy Bottled at 100 proof. Delicious. Became so popular, in fact, for something that was relatively unknown, that they ran out of bonded brandy. So without going into a really long debate, bonded brandy has to be at least four years old, and you can't blend in multiple distillation batches. So for a while, you couldn't even find this stuff. But thankfully, it's more readily available. There's a reason why bartenders fell in love with it. It's awesome, subbed into classic cocktails, for whiskeys. So the easiest way when people go, why should I invest in a bottle of this, and they're heard of it, or I don't usually drink fruit brandy's, start mixing this into Manhattans or old fashions. You can start by just cutting the whisky in half. So we're placing half of the whisky with apple brandy. Are you suggesting people slowly wean themselves off of whisky and on top of brandy? Exactly. So the most common cocktail that uses laird's and Apple Jack is the Jack Rose cocktail. And what I'm making today is kind of a riff on that. The Jack Rose cocktail uses grenadine. You've all heard me lambast how there's not good options for grenadine. Most of them are crappy and I don't want to have you have to make your own grenadine. So instead, we're going to make a cocktail that I was reminded of it on the laird's website. I hadn't read it in a while. It's featured in an old cocktail book I have. It's called the Apple Jack Rabbit. And it was in the Savoy cocktail book. So essentially, the Jack Rose cocktail incorporates lemon juice, grenadine, and apple brandy. So this uses no grenadine, but instead it uses apple brandy, freshly squeezed lemon juice, freshly squeezed orange juice, and a half an ounce of grade B maple syrup. So grade B maple syrup is, they kind of changed the maple syrup grading system recently. Roger, unless you're going to upshift it to grade A maple syrup. I thought syrup grading was different. It was different per state too. Like New York grade B is different than Vermont, grade B is different than Ohio, was what I was told. Is it like golf, where it's like you want to have the lowest score instead of the highest? So B was always kind of the hidden gem. B is more flavorful is always the argument. Like grade B is more flavorful. Grade B comes later in the season, it's more rich in maple-y flavor and it's darker. The Maple Council figured out that it seemed like it was inherently inferior if there was like this grade A moniker and then there's a grade B. Grade A that you want for this cocktail and pretty much for your life is called Grade A Very Robust Dark, is the maple syrup that you want to drink. Okay, there's a Maple Council? How do you get on the Maple Council? That sounds like a sweet gig. Dude, maple syrup is a commodity, man. It is traded, it's worth a ton of money. It has good storage life, so they store it for years at a time. There's been thefts of maple syrup, like the way you'd heist gold from banks. Dude, serious stuff. Like in Die Hard with a Vengeance? It's a great addition to a laird's cocktail because it's an American thing. I mean, this goes back to Native Americans tapping maple trees and then colonists learning how to do it, and making maple sugar and maple syrup. Roger, make the damn cocktail already. The quintessential sweetener going with the quintessential American spirit. It was the What Did The Founding Fathers Drink episode that he first expanded on the Stone Fence cocktail and the qualities of Apple Jack and Apple Brandy. Hey, Roger, do you have any objection if I make along with you? I've got actually all the ingredients here, and I want to try one. In true Chris fashion, he's already sucked down his cocktail while Roger droned on about fruit. Well, you got to have something to do. And don't remind me of that Quarantini cocktail. I'm still recovering. My nutmeg delirium continues. Nutmeg delirium, I like that. All right, so in the Apple Jack Rabbit, you need two ounces of Apple brandy, three quarters an ounce of fresh squeezed lemon juice, three quarters ounce of freshly squeezed orange juice, and a half an ounce of maple syrup, preferably very dark, robust. Now, grade A, formerly known as grade B. The maple syrup, formerly known as grade B. Remember that period when maple syrup was known as just that weird symbol? Yeah, it looked like a leaf. All right. So here's what you get. Well, we served it up. You strained it off the ice, he was shaking it on. Kurt served it in a coupe. It's really the orange juice color dominates that cocktail. It looks like an orange juice. Yep. This is such a great cocktail. It's so vibrant and fresh. If you want a break from the spicier stuff, there's a baked apple quality to laird's Apple Brandy that's almost going to evoke those flavors. And the maple syrup will make you think of like apple desserts as well. Yet there's no actual cinnamon or nutmeg or cloves or anything here. I was going to say, you throw in some baking spices and that's going to taste like wassup. Yeah. If you want to make it a little more traditional, for sure, it does have a good amount of acidity. That is one thing with this cocktail, is that it almost has a sidecar-like flavor to it. If you're a fan of a sidecar or like a margarita, like a traditional margarita type flavor, but relatively easy to make, super refreshing. So if you're looking for kind of a change of pace that still very much is going to evoke those fall tastes, give this a try, give laird's 100 Proof Apple Brandy a try. Chris, how is it? It's really good. It does lean towards citric, but that maple syrup is just like this great undercurrent of like vanilla, maple-y flavor and it's subtle. It doesn't make the drink particularly sweet, but it's nicely balanced. I think it's excellent. It's usually thin enough too that you don't need to do the honey treatment with it and thin it out with water, which is nice. Pat, what are you bringing to the table today? All right, so what I'm making is essentially a riff on a gold rush. I'm going to make a penicillin, which is, it's made with blended scotch, lemon juice, a honey ginger syrup, and then it's topped actually with an Isla single malt scotch. So it's two ounces of blended scotch, three quarters an ounce lemon juice, three quarters an ounce honey ginger syrup, and those are combined in a shaker over ice. You strain that onto fresh ice, and then you top it off with a quarter of an ounce, just a quarter of an ounce of Isla single malt scotch. So, unlike the honey syrup that I always talk about for a gold rush, which is three parts honey to one part water, the honey ginger syrup I made today was one to one with, and it was boiled for five minutes, or boiled, it was brought to a boil with So you made the ginger brew and then let it cool down. Well, but there was honey in that brew. Yeah, sure. That's why I made a simple syrup. I made a one-to-one honey to water simple syrup with a bunch of sliced ginger in it, like a four inch chunk of ginger all thinly sliced, like it's got a pretty strong ginger in it. This is amazing and spicy. Well, we'll see. Can I just interject and say, listeners, this is the hardest I think cat has ever worked to make a cocktail, at least in the history of Barrel to Bottle. That makes everything in egg whites seem really easy. Okay. So I'm starting two ounces of blended scotch in true Quarantini fashion. I'm using what I have here. So next to my desk, the only bottle of blended scotch I have is Dewar's Double Double 27 year old. So it's an amazing, amazing bottle of scotch. Oh man. All right. Two ounces of that. Right into the lumber yard. Three quarters an ounce of lemon juice. I freshly squeezed some lemons. I've learned my lesson. This is going to smell like a spicy bonfire. I need three quarters an ounce of my honey ginger syrup. Sounds like a social media handle. Spicy bonfire. At spicy bonfire. Mars bonfire from Steppenwolf. No, one of the greatest names in rock and roll history. If I was called Mars bonfire, my life would be very different. I'm going to put some fresh ice in a cup. And now I need to top it with a quarter of an ounce, so barely any, of Isla Single Malt Scotch. The one next to my desk here, the one next to my desk here, is Brook Laddie's Port Charlotte 10-year-old. Are you kidding me? This is the most expensive version of this drink ever created. Bro, it's a Quarantini. Hey, again, you work with what you got. Brook Laddie. You just trapped in a bunker of excellent spirits. Brook Laddie reopened the Port Charlotte distillery, right? It was shuttered for a long time. Port Charlotte is just the pitted label from the Brook Laddie distillery. So the distillery is Brook Laddie. It was shuttered for a long time. It was restarted by Mark Renier, and Jim McCune was their master distiller at the time. They had some other investment at the time. And so anything that's labeled Brook Laddie is unpeated. Anything labeled Port Charlotte is heavily peated. Yeah, it's unusual. Brook Laddie takes that approach given where they're located. But yeah, one of two distilleries on Islay that doesn't peat their scotch, the other one is Bunahaven, which only started running peated malt in the early 90s at only about 10 percent of their output a year just for blending stock. And so now Bunahaven is known as for some of their heavily peated single malts, but it's still a small fraction of their overall production. This cocktail smells delicious. Spicy campfire? Yeah, spicy campfire for sure. So spicy campfire. You know what's amazing to me is the lemon juice is really taking a backseat. So I have this, the doers I use, this double double 27 year old, I'm pretty sure this is the one that's aged in the Manzanilla sherry cask, which is pretty nutty. And it has like the honey and ginger are totally dominating like the mid-palate of this cocktail, but it has just a little bit of smoke on the nose. This is a really really interestingly complexly layered cocktail. I will give it to that. You're welcome. I will give that to it, I should say, I will give that to it. It's also a modern classic. They usually give, you know, Chris a bunch of for being so old-timey. Yeah, so to Chris's credit, this cocktail really came to popularity in the mid 2000s at a popular bar in New York. What's it called? It's called the Penicillin. Oh, I've had that. Now, supposedly, I'm supposed to garnish it with a piece of candy ginger, but that's where I call bullsh**. I'm not putting that kind of effort into my cocktails. He's not going to buy some. You already went 75 percent further than you normally do, so you get a big pass. I knew you guys would enjoy my choices of scotch for this cocktail, which again, I didn't want to have to walk downstairs and find other scotch, so this is what was used. You're an a**hole for using that 27. That was such a beautiful, nuanced scotch. So what? It makes up for a beautiful, nuanced cocktail. It's not that bad. It's $100 for a half-sized bottle. It's not that bad. This cocktail is so f***** good. craig, you got to try one of these. I absolutely have to try one of those. Making ginger honey syrup? Dude. Dude, I'll just bring you the leftovers of this next week. Well, you should make a fresh one to bring me that. Oh, you mean the syrup. Yeah, the syrup. No, no. Now you get the melted ice in my stemless wine glass. Here, Greg, try this cocktail I made on Friday. It's like a McDonald's cup with a straw that's all bit. The bottom of it's getting all discolored on the cardboard. Right. So this next cocktail was actually one that I wanted to claim. I make this cocktail, but I only make it in the fall, and I only make it when apple cider is in season, because they have jugs of apple cider in the supermarket. So the fresh jug of unpasteurized apple cider, and it's just the wonderful thing. Yeah, yeah, okay. It's as fresh and as authentic as some of your other ingredients? Well, if I was in a normal year, if I could take the kids up to that pumpkin farm, pumpkin patch slash apple orchard, and go pick apples and pick up some of the apple cider there, you know, it goes in with that, that whole event. That's the advantage of living in Elburn, as I always say. We have a huge apple farm here called Kuiper's, and they make some delicious cider. I pick it up every year. So we're talking about the Stone Fence. Roger first brought this one up in the What the Founding Fathers Drink episode that we did years ago, and I'm pretty sure he's going to use it to talk even more about apple brandy. I first fell in love with it because we went on our honeymoon to Sonoma, and one of the places, one of the wineries we visited, they gave us some of their apple brandy that they made from the apple trees that were near the wine, like the grapes, and not knowing what to do with it, we made Stone Fences with it, which is kind of like a hat on a hat, but it's such a perfect cocktail. It's so good. We're talking about the Stone Fence. So Stone Fence Revolution era cocktail made with America's original two kind of date of ingredients. We had apple, it's really just half and half apple cider and rum was how it was originally made. Right, Roger? Yeah, you can, it's kind of neat. This cocktail kept getting modified depending on what was kind of the most drank spirit. So in the early days, depending on where you were served one, you would either be getting served apple brandy in it or more commonly rum. And then it kind of turned into rye whiskey, right? Yep. And then it's kind of bourbon. Exactly. So the other component that's interesting is the apple cider, and it would always be alcoholic. A lot of the renditions you see nowadays are with like a fall apple cider, which can be awesome. If you get one of the ones like Greg was saying, where you're getting it, you know, this time of year where it's fresh and it's a hazier, darker apple cider, you're going to have a totally different mouth feel and flavor profile than if you just use a normal apple juice or if you use even a hard cider. The hard cider obviously is going to have some carbonation to it too. So it's one of those cocktails that's cool because you can play around with it and kind of make it your own and you can screw around with the proportions. A lot of people are working with about two ounces of spirit and then making it as strong or as weak as you want with the apple cider component. But yeah, the name of this, there isn't really agreed upon reason, but the quote that's used the most often is that it's like running down a hill and hitting a stone fence. If you drink too many of these. I know that feeling well. So we have four different variants here. You want to lightning round through them and talk about the differences and how we're making each of ours? Sure. Who wants to go first? I'll go first. I'm doing it pretty traditional. I accept in style, but not in actual ingredients. I'm going to be using rum, but I am using Plantation's new Isle of Fiji rum, which just hit our stores recently. It's only 26 bucks a bottle. It is aged for two to three years in Fiji, and then another year in Southwest France in the Ferrand Cognac sellers. It has a little bit of added sugar, but not that much. And I think it's a wonderful rum. It's got a little bit of a grassy character, but then this nice kind of rich sweetness on the finish. And the only cider I had in my house is a sparkling cider, hard cider from Quebec, from Les Vergeres de la Colline. And it's called Les Rousset. And it's made from three different kinds of russet apples. It looks like champagne. Yeah. And it's like, so am I supposed to shake this cocktail, Roger? No. Okay, good. So I'm using a sparkling apple cider. I think it should actually give some interesting break in the body of an otherwise kind of heavy-ish rum. Like I think it should be good. So I'm just building this in a glass over ice. And my proportions are one to one. Is that correct? No. Okay. You'll be on the floor. You can do that. I mean, that's why it was called the Stone Fence, you know. You'll be hitting that fence faster than the rest of us. Well, there's a famous story about Stone Fence, about like a group of revolutionaries getting all liquored up on them and starting to fight at a British fort or something. Oh, I'll talk about it. Yeah, Fort Ticonderoga, baby. Which is why the appropriate instrument to stir this with is a Ticonderoga pencil. Oh, nice. In honor of Fort Ticonderoga. I love it. Number two. So, I would suggest doing like two to one or three to one. Cider to rum. Yeah, two ounces of rum, four ounces of cider or six. You seem like a four kind of guy. Yeah. Do a little stronger to begin with. You can always top it up. All right, Chris, what's yours? I'm using Rye, Rittenhouse Bottled in Bond, combined with Citizen Cider Unified Press from Vermont. What a great cider. That is a great cider. So, yeah, it's a good cider and I chose it because Ethan Allen and his Green mountain Boys were Vermonters who set out to attack Fort Ticonderoga, got all messed up, I'll say. Lickered up on stone fences. And then they just walked through the door. They didn't have to really fight much at all. Because as I remember, the guard was asleep at the gate. Is that true? Yeah, so the legend, yes, is that they were grossly outnumbered, right? So they had literally no cannon, anything, and they snuck in and everyone was asleep. They had to basically subdue one guard. And they captured this vitally important fort, and took all the cannons from it, and moved them around. No wonder we beat those bros. Yeah, so it was quite great. Also, my other favorite part of the story is that the two commanders were Ethan Allen and the famous Benedict Arnold. Yeah, the furniture guy and the trader guy. So Benedict Arnold and Ethan Allen hated each other, and it was this constant feuding. And they got to the point where the minute that they got to the fort, all the Ethan Allen's men started raiding it of all the booze. So they were just getting hammered on rum. again. And they literally even wrote like an IOU for stealing the officer's share of rum. All right. So hey, back to this, I want two ounces of rum and four ounces of cider probably. Yeah. That's a strong cocktail. He didn't cut the rum, he boosted the cider. Also, sarcastic air quotes, lightning round. Yeah. Sorry. Applejack is known as New Jersey lightning. That's true. So where wasn't Ethan Allen and the Green mountain Boys, a rival band, kind of like the Beatles and the Stones too. Bill Monroe and his Kentucky Bluegrass Boys. They used to rum. Well, they were fighting the Flatlanders from the York. Love of God. Chris, what is yours? You've forgotten, I've already told you. Oh, did you? Okay. Well, no, you said what your what your Ethan Allen cider was. What was the spirit? Oh, it was a Rittenhouse bottled in bond rye. So we've got a we got a rum rye and apple brandy so far and then it's up to you to bring it home. Rod, you want to go? You want me to go? I didn't really go. I interjected a little bit, but I'll just really quick say I use laird's again, the Bottled and Bond 100 proof straight apple brandy. And then I'm using Seattle cider dry. And the reason for that is that cider is really a misunderstood product. And there's this misconception that it's all sweet. There are some bone dry ciders out there. And Seattle cider is one of them. When you mix apple brandy into that cider or a nice, really dry one like that, it almost tastes like a white sangria. Like, it has sherry-like characteristics to it. It's super different. It's very wine-like. So remember that cider may be packaged like beer, and it's most often, with the exception of very few, carbonated like beer. But it's wine. I mean, it's apple wine. And a super dry cider is going to remind you of a dry white wine. It will not have anything to do with beer. Wine drinkers who enjoy fruity, dry whites should really explore nice, dry apple ciders like Seattle cider. All right, then I'm in contrast with the four of you because I'm making almost an entirely different cocktail. I'm the only one using non-alcoholic cider, just cider. So mine's going to be way heavier in body, way sweeter. Also, mine stands apart from you because I warmed my cider up. I'm making a warm cocktail here that I'm also serving in another teacup, aka small coffee mug. And I'm going to mix it kind of at Pat's ratio, which is one to two or two to four, if you apparently go up instead of down. And I know the rye has a history in this cocktail, and I would usually use a rye, but I don't have any rye. And I wanted to... There's one person who wants to know an update on Greg's Infinity jug of whiskey. Nice. Oh, God. This used to have a bunch of really hairy, awful rye, and I mixed in an entire 750 of Jack Daniels that I happen to have in my basement, hoping that the sweetest whiskey that's available would maybe soften it up. I fully support this. That's Infinity bottle abuse. Can't put a whole bottle in there. So there will forever be some amount of Jack Daniels in this jug. And also, it... Does it still smell like a lumberyard? Yeah, the rye was so powerful that it didn't really... There was no diluting that wood. Well, it will eventually. It dialed back, but it is still the most present thing. So, you know, I'm enjoying it in a cocktail with a lot of really sweet apple juice, apple cider. So, there's, I'm going to call it about two ounces, maybe a little heavier than that. That's a Greg Two Ounces, folks. Three and a half. That was a pretty heavy hat. So, there's the Infinity Bottle of Mostly Rye with some other stuff, you know. It's hard to pour out of a jug of whiskey, folks. No little pours. So, two to one apple cider, that's unpasteurized jugged apple cider. I'm giving mine some bitters because this is really going to make it a fall cocktail. The Fee Brothers Old Fashioned Aromatic is literally Roger's most hated of bitters, and also literally the best for this because it's better than cinnamon. The most fall spice of bitters. Yeah. It is very appropriate here. So, some heavy dashes of that, and I still have some of this. I don't know if we sell a lot of it, but I have the infused bitters clove, which really literally has clove in the bottle of bitters. Eww. Oh boy. Go easy on that, buddy. You should have hit your hot toddy with that. Yeah. That would have been fine too. It tastes like burning. Hey, I have this infinity bottle that tastes like the Lumberyard. Let me add the woodiest, spiciest bitters I can find to it. Okay. And then the aforementioned cinnamon stick to go in there. And let me stir it with a sliver of two by four. My cat's breath smells like cat food. This is a Halloween cocktail. Can we call this the Haunted House cocktail? So I have a cider and whiskey with cinnamon and cinnamon bitters and clove bitters. And this is winter and fall. This is cold weather in a glass. It makes you warm. It makes you happy. I applaud your Quarantini spirit with using what you have, but there is no chance in hell that tastes like anything other than total sh**. No, it tastes good. You know what? It's a strong apple cider and it's a sweet apple cider. So it really, there is a backbone of wood. I'll give you that. How's the clove level in there? Honestly, it might taste better than mine, though. I think mine tastes pretty lame. I have this dry ass sparkling apple cider and I have a pretty grassy estuary Fijian rum and it's not doing it for me. That last cocktail I made with the really expensive Scotch shockingly was like many, many times better. Yeah, that's hard to believe. Mine is delicious, by the way. It looks delicious. Well, la-ti-da. How's yours, Roger? It's good. It is very like the dryness of the cider is, it makes it a completely different thing. Like it really does kind of remind me of like a white sangria. Super fruit forward, but really dry and it has that not so much vegetal but like almost on the edge of like an herbaceous vegetal component, but it's a nice change of pace. I would say if I make this cocktail, I tend to do it with like the kind of cider Greg has. Like I go up normally when there's not COVID to my favorite orchard, Brighton's Orchard. Roger has a favorite orchard. Big shock. To go get heirloom, apple pressed, apple cider. If I had to make this again, I would buy some Vandermil totally roasted cider, which is a cinnamon roasted pecan cider. And I think that's just that's got fall all over it anyway. And I think it would it would give enough sweetness, I think, to any rum or rye whiskey. I think it would make a really good stone fence. Or the other thing you could do, I was going to do this, didn't want to get lambasted for it, but I still feel the need to interject with this. This is a perfect opportunity to use some allspice or pimento dram and add that into a cocktail. I was waiting for him to bring tiki cocktails in once I learned that they're all nutmeg and bacon. Roger is going to quit one day and we're going to see on his LinkedIn page that secretly from 2008 to like 2027, he was actually a brand ambassador for some allspice, for some allspice dram liqueur or something while working at Binny's. Allspice is called allspice because it tastes like the best of all the spices. It's got them all, baby. We've tried a bunch of cocktails that will get you going in the fall. Feels kind of good, you know? Yeah, nice, spicy, kind of orchard, baked orchard fruity. There's a lot of good options here that is, you know, it's kind of warm today. We have an unseasonably warm fall day, the day we're recording this. But by the time this air is like, it's going to be cold as s**t outside. So, you know. We're suffering with you. Yes. First talking so much pumpkin at the beginning of this one, literally no pumpkin. Yeah, that's great. We didn't hit a lot of those things. No cranberry, no pumpkin, no bear. No. No. No spices either. So again, those are the clea- I had all kinds of spices in mine. Yeah, that's true. I had two kinds of cinnamon in mine. I'm glad that we did it that way because if you go on, if you just Google fall cocktails, they're all the cliches. Yep. So hopefully from listening to this, it's not like I don't want to drink Yankee candle. I don't want to drink something that's very typical. This gives you some options for something to serve to yourself, your friends, your guests that is not your trope fall cocktail. I'm going to drink Penicillin's all fall and winter long. This is the cool weather answer to my gold rush that I was so desperately looking for. I'm really excited to drink these. Yeah, I got to get in on that. And I'm going to hang out at the New York Port Authority and drink my cocktail out of a bag. This guy is nutmeg delirious again, or whatever the hell it was. I haven't had nutmeg in days. You can test me. So that's been Quarantinis, edition 6. We talked about fall cocktails. It's getting cold outside. Change up what you're drinking. Definitely drink some of these Penicillins. They are the bomb. Alright, so until next week, I'm Pat. I'm Greg. And I'm Chris. I'm Roger. Keep tasting. Until next time, we'll see you next week. What do you want, Roger? You should call it Fall into Flavor. That sounds like a beer buzz headline if I've ever read one. Hey, Roger, what's happening? Can you dig it? It's in a can now, we should use can you dig it? Alright, so until next week, I'm Pat. I'm Greg. And I'm Chris. And I hate Pat.