You're listening to Barrel to Bottle, The Binny's Podcast. What the f**k just happened? Spooky. I look down for one minute and Greg starts doing this. Or how many beers do we have? Four beers. Ha, ha, ha. Oh, f**k you, Greg. What? It's all right, folks, it's Halloween time. It's Halloween time. In a month when this actually airs. Yeah. Hey, welcome back to Barrel to Bottle, The Binny's Podcast. I'm Pat, I do spirit stuff here at Binny's. I'm Greg, Communications. I'm Chris, I do wine. Roger, beer, seltzer, cider. Can you guys tell how excited Greg is for this? Communications. Well, it's the spooky time of the year, so we gotta talk about some Halloween stuff. More importantly, that means we get to cram cocktails into it, and Roger gets to make Greg and I cocktails. Sorry, Chris, as usual, you'll have to make your own cocktails and spend an hour and a half making garnishes for them. If you're listening to this three weeks from now, everything goes with turkey. Yes. Yes, it does. By then, my garnishes will be complete. Oh, that's good. Yeah. He takes a long time to making garnishes. That's true. We could pair things with this. This would be a good pairing up, so we could all be playing Castlevania right now while drinking these. He wants to do a video game pairing episode. I don't actually. Well, you can definitely talk about Halloween treats that you could pair with some of these. We could go down the rabbit hole of old-timey candy bars again. Oh, we get to hear about Bitto, Honey, and Necco wafers, and all those other whore that Roger likes. Wax lips? Is that even a candy or a prop? What is that? Yeah. Listen, we're talking 100 grand, Fifth Avenue, Clark bars, all the hits, all the classics. That's a Lombard Halloween assortment. My parents gave away raisins and Tootsie Rolls. What's the, yeah, Roger gives away Charleston Chew. Very famously Milky Way, one of the most underappreciated candy bars. Too chewy. Too chewy. Dude, it's not, Nougat, it's not even a thing, Nougat. So we got a table full of crap here in the conference room. Roger gave me a list of liquor to bring for cocktails, but then I showed up and he poured me a beer. And I'd rather have a cocktail, but I'll choke down this beer. Is that how we're going to start this, Roger? Yeah, we're going to do some beers and then we'll finish up with the cocktails. Since I don't have a full bar here, it's, you know, I can't be mixing you a million cocktails. I'm already going to mix three, which is plenty. Don't you guys have any friends that go trick-or-treating and they like carry a wagon of booze around with them? I mean, me. I was going to ask what kind of degenerates Roger hangs out with, but apparently Pat. I mean, that's the thing in my neighborhood. I see people doing it all the time. Yeah, the parents, all the kids move around in one giant pack, like every house in the neighborhood, and then the parents just follow behind and we tend to drink a lot. See, I knew that, but I've seen it too, and I have friends that do that too. When I was in third grade and grade school, I dressed as a beer can for Halloween, and that wouldn't be allowed anymore. That's endearing. Yeah. That's pretty great. Yeah. We're starting off with the other Wheaties of beer, which is Rogue Dead Guy. Yeah, a classic. I mean, this beer is celebrating its 31st anniversary, I believe, this year. That's pretty wild. Rogue Dead Guy from Rogue Brewery out in Oregon. This is famously done in the style of a German maibach, which is kind of an interesting choice, not something you'd think of. I think the impetus for this was that they were making a beer for a local restaurant that had a pretty great name. They were doing a Dio de los Muertos party at Casa Ubetcha. So it was muy auténtico. I've seen that South Park episode. Yeah. So, yeah, they did. The beer has outlasted Casa Ubetcha. It is unfortunately no longer around. You know, I think it was a well thought out choice for a beer that would pair well with Mexican cuisine. This has got a little bit of sweetness to it. It's balanced with enough. It's made with Perla and Sterling Hopps. It uses the famous Rogue Pac-Man Yeast. Malt-wise, we're looking at Two Row, C15, and Munich Malt. So it's kind of one of those beers that a lot of people that weren't so sure about craft beer, gravitated towards it because it was like lager adjacent and kind of like beer as they thought of beer, but it had a lot more flavor than like your typical It's definitely a training wheels for craft beer drinker kind of beer. Not only lager adjacent, but I would point out that it might be put up next to some of the Vienna style lagers that are actually brewed in Mexico. Some of the darker ones like Negro Modelo and Dos of Keys. Yeah, the Victoria. This definitely has kind of like a Victoria taste to it. With more cut though, with slightly more bitterness. I went through at 12 Negro Modelo's lately, and they get a little pudding. Nevertheless, a pretty good beer, I would say. I like it. This has got some kick to it too. If you had to guess what the ABV on this is, would you venture? I would say six. It's almost seven. Really? Six point eight. No, really? Yeah, it's got a little giddy up and go. I also wanted to introduce that because when most people think about Halloween beers, they of course think of pumpkin beers, which things got a little goofy about five years ago. The market was just absolutely flooded with them. There were millions. We went a little overboard. Then people got shamed into not liking pumpkin spice things, which I think was a shame. Like pretty funny. That was funny. The backlash against the basic person. Yeah, you're too basic if you like this. Now everyone covertly gets their pumpkin spice latte. Like, do you, whatever, if you like it, you like it. I mean, I consider that a personal affront and an attack on my love of nutmeg. So, that's a rule, you guys. We're going to enter the spicy territory next and talk about Ace Pumpkin Cider. So if you're a little tired of the pumpkin beers, which there are some great ones, and we're going to try a couple of those, a nice alternative is Ace Pumpkin, because it delivers on a couple of different, you know, checks a lot of boxes. Like you've got the apple there, which is definitely a fall flavor and fall theme. This is made with cinnamon cloves and allspice, so it's got all the pumpkin, classic pumpkin. It's got plenty of residual sugar. And then, yeah, it's nice and sweet on the finish there. How if I never had this before? Literally never had this before. Really? It's super popular. It's been around for a long time. We sell quite a bit of it. I haven't had it either. Wow, the spices really, really pops out. I like this heated up too. So that's another kind of old time classic thing, is to heat up cider in the fall. So especially if it's one of the famous, you know, Halloweens where it's freezing outside and raining. This is a good option for something to consider heating up. You know, you don't want to boil it. You'll lose all the alcohol. But if you just kind of gently heat it until it starts like wisps of steam, it's quite nice and like a coffee mug. Yeah, it's got that mulled, mulled flavor that you're used to in a hot beverage. It's pretty good. So it's Ace Limited Release Pumpkin Cider. Is there any pumpkin in it? I believe so. They don't explicitly say on the website. I mean, it definitely has like an orangey hue to it. And I feel like you kind of taste that, but. Yeah. The other thing it doesn't explicitly say on the bottle is that it's an apple cider, but on the palate, apples are the forefront. Oh yeah. And then the pumpkin is on top of apple cider. You might think something otherwise if you've only had pumpkin or if you're looking at this bottle. Yeah. So it's, the majority here is going to be, there might be some pumpkin in here to provide some flavor, but yeah, the majority is apples. Right. I don't know why you'd bother calling it pumpkin if there wasn't pumpkin in it, because these spices work so well with apple already. Why not just call it spiced apple? And although it's hard to tell these days because a lot of things that are called pumpkin spice are just that, there's no pumpkin. Yeah, it's just the spice blend you associate. I'll talk to the people at Ace and find out, but I'm pretty sure there's actual pumpkin in here. I think there is. It reminds me of a casserole I've made before. It's really weird. It's like mashed butternut squash with sauteed apples on top and then some pecans and stuff. It has this exact flavor profile. I'm sorry, did you say casserole or pie? Yeah. It sounds like a pie, but it's really like a side dish like mashed sweet potatoes or something. But it's mashed butternut squash and spices and then sauteed apples on top and then baked in the oven with some pecans. Well, if that sounds good to you. I was just going to ask if there are pecans on it because I used to make something like that that was similar, but I put spiced pecans on top. Then melt marshmallows on the top. Pat, these guys are literally the same guy from different timelines. I'm from the future. They're each an alternate reality Loki, an alternate universe Loki who's just a lame booze guy in that reality instead of a god of mischief. Also, if you're lazy like Rofi is and doesn't like to mix cocktails, if you want to make a really simple hot toddy, do what I was saying with this, heat it up and then just add some booze to it. Would be good with rye. So yeah, rye whiskey, brandy, apple lards. Got a false stone fence going. Yeah. Somewhere in the multiverse, there's a Pat Brophy who loves to make cocktails. He's really into all kinds of things other than pines. Yeah. It's called his twin brother, the nicer, softer Brophy. Man, that guy can make a drink. Jim, what's up, Jim? Still our only listener on Amazon Podcast. Yeah. Thanks for keeping us alive. Why don't you just send him in sometimes and we can all wonder at why you're being so nice that day. All right, so let's get to a pumpkin beer here without further adieu. I'm interested to see which pumpkin beer of the remaining ones Roger grabbed for us. Yeah, because they all came out in the middle of July, right? Yeah. I picked an outlier because I always enjoyed this one. They are one of the only people that very candidly says they use whole pumpkins, not even just like, oh, we use puree or whatever, like there's real pumpkin in here for sure. This is like the snout to tail version. They use the whole buffalo. Pumpkin beers are all over the map. again, there's no point in us tasting pumpkin or dogfish head. We've all had them a million times. There's a good chance you, the listener, have had them. I wanted to find some that don't necessarily get the attention they deserve. This is from a brewery down in Murphysboro, Illinois. This is a Big Muddy Pumpkin Smasher. Big Muddy Pumpkin Smasher has been around at Binny's for 12 years now. I like it because it's not totally over the top. It's the driest, most bitter pumpkin beer I think I've ever had. It definitely has some balance, which I think, yeah. I think it's the spices that dry it out. It's spicy too. Yeah, real spicy. They're not overly sweet and baking spice on the nose. Then on the palate, they offer cut, which you don't get. More cinnamon, less clove, less nutmeg. Yeah. I like it quite a bit. I think too worth noting, it's on the lighter side. If you don't like some of the darker, weightier ones, this is pretty well attenuated. You could drink this and I'm not going to go so far to say it's refreshing, but it definitely doesn't weigh you down some of those really sweet. It's not sweet. Heavier. I posit that a lot of people who look forward to pumpkin beer every year will try this and think that they sh** up, that they probably brewed it too much and ate away some of the sugar that's supposed to be in there. But a beer drinker is going to love it. Yeah, it's definitely the least pumpkin pie commercial pumpkin beer I've ever tasted. Well, yeah, because I think that's a lot of the fault with a lot of modern pumpkin beers is pumpkin has become synonymous with pumpkin pie. You can have pumpkin flavor that isn't just a dessert beer. Yeah, for sure. True. There's a small contingent that loves that shipyard one that's like a logger. Oh, it's so bad. It's not good. It's so bad. What am I missing out on, guys? So I mean, our pumpkin head. Very rough. So if you like that, maybe consider trying this or anyway. Well, that's a strong endorsement coming from Roger. I mean, if you like this garbage that you should drink for people who are into pumpkin flavors, this is very dry, very clean tasting. It's not screaming pumpkin spice in your face. It doesn't have residual sugar in a big way. Big muddy pumpkin smasher. Good job. All right, Roger, what's next? So next, we have one of the pumpkin beer that I think is just really well put together and it keeps winning awards. This thing has just been cleaning up at the Great American Beer Festival. This is from Whole Hog Brewing Company, Steven's Point. So it's the Point Brewery. Yeah, Point Whole Hog Pumpkin Beer. Speaking of snout to tail. It just won a bronze at the Great American Beer Festival, which it also won in 2014. It won a silver in 2018 and then it won gold in 2019 and 2012. So arguably, this is a benchmark for the style, I would say. Yeah. Holy cinnamon. Just in the nose, it is prototypical pumpkin. It's got the whole array of spices. You got allspice and clove and nutmeg going on here. As opposed to the big muddy, it smells sweet like a pumpkin pie. Yeah. It smells like they used a few brothers' old-fashioned aromatic bitters. There's a hint of gram in there too, in my opinion, like graham cracker. Yeah, I agree. You astutely identified nutmeg. I think part of the magic of this is they use real nutmeg in this. So it's not just nutmeg-esque. This magic spice itself is in point whole hog. Yes. So Chris, are you doing okay? You still don't have the nutmeg shakes. I did a few lines before we started, so I'm okay. Just to get a base. Yeah, fans of Pumpking are going to dig this. It's 7% alcohol, so it's not light, but it's not quite as heavy as like say, a Schlafly was one of the other ones I really enjoy. But we've talked about before. I think this and Schlafly are probably my two favorite ones that I go to. If I'm going to drink some pumpkin beer, those are the two standouts for me. But Schlafly also presents with a strong spice and pumpkin pie flavor. But I think that this beer is much more attenuated. It's lighter on its feet. The Schlafly version is rich and very full tasting. This is also a crazy good value. So this used to be in four packs for $8.99. It's $9.99 a six pack now. Wow. Which I mean, when you think about what you're paying for pumpkin, that's a four pack that's- 20 bucks or something. I think it's like 15. Dogfish had six pack of their pumpkin is 15. This is a really well-made beer at a crazy good price now that it's in six packs. It's just balanced. Not to mention the fact that pumpkin is the Oppenheimer of pumpkin beers. Hey, good call back to that reference that only made sense the first time. Made a hell of a lot of sense, man. Yeah, it did, man. They did. That is what created the pumpkin beer craze. I mean, pumpkin, the way Pumpking has people become so smitten with it. And part of the Pumpking craze is that it's so high in alcohol and yet people can drink it because it's sweet and it's easy to drink. True. You know, they get hammered on it. So critical mass is what they call that. I, you know, I've never gotten the fascination with Pumpking, but that's just me. To each his own. All right, so that's our foray into pumpkin beers. We're going to finish off with a beer that I just... This changed formats recently, and I forgot how awesome... It comes in cans now! I forgot how amazing this beer is. I mean, maybe it's just that... I haven't had this beer in quite a while. I'm so tired of all the hazies, and this is just... It's been a couple of years for me, and I'm really excited about this. I never liked this beer back in the day. I've had Elliott Ness a couple of times. I would go so far as to say this is one of the most perfectly balanced beers that IPAs... Oh, it's labeled differently now. Now, it's labeled an IPA. Finally. So we're drinking Great Lakes Nosferatu, which now is an Imperial Red IPA, whereas before, how was this labeled? An Imperial Red, which nobody- No, I think they just used to call it a Strong Ale or something. Maybe like 10 years ago. Or a Stock Ale or something. No, Stock Ale. Get the hell out of here. It was called an Imperial Red Ale for years. Maybe before that, they just called it a Red Ale. But yeah, it got a revamp. It's an old school taste in beer. This was always, let's be honest, it was always an IPA. Yeah, it was always a crazy hobby. Oh, this beer is so good. It's so, there's so much malt backbone that it is just perfectly balanced. Exactly. It's huge. It has a tremendous amount of malts. It's bitter as hell, but it's in balance. The whole thing just fits up well. It's got a dangerously dry-ass finish for an 8% alcohol beer. Yeah, and it's dry. Greg is going to take a four pack of this to the face. I have. Never in Tall Boys before. Now, you get an extra 12 ounces out of that four pack. I've had some pretty lousy Thursday mornings because- Excuse me, an extra 16 ounces out of that four pack. Oh, man. Oh, but it's so good. This is, oh my God. Let's get back to making beers that tastes like this. They used to taste like this, remember? Who the hell are you going to sell them to? Me. Plus, this is an actual scary beer with no svaratu on it. I mean, the classic image of creepy ass Max Shrek. It's worse than it used to be. I don't know why they had to put the camera at crotch level. Yeah, it's much more frightening than it was in the past. Yeah, kudos to the art team. Those hands. Oh, man. They nailed it. Big hands. No, you're the one. This is part of a series now of these Imperial IPAs. All of them are awesome. All of them are crazy good value. This went from being a 4-pack 12-ounce bottle to 4-pack 16-ounce can and did not take price. So you're still getting it for $11.99 and at an 8% alcohol. That's crazy. I'm sorry. Did you say $11.99? It's only $11.99 for this brand. $11.99? wait, is that true for the others in the Imperial IPA series? So what am I thinking of? Nest Monster? Eerie Monster, Chillwave is in 16 ounce cans now for $11.99. The next one is going to be called Dank Demon. That's a new one. Okay. I'm going to hold my breath until that one actually comes out. We'll see. This is a venerable old beer for them. I mean, they opened in 88, I think like a lot of the great class of 88. They came out of the gate swinging. Like I mentioned, I think I tried it at the brewery in 95. Do you know when this was first released? I was trying to figure that out. I didn't get a date. I'm going to look into that further. It's been around, I want to say at least 20 years. It's definitely stood the test of time. Right. That long boat ride in the coffin to England. Yeah. To Greg's point, there aren't a lot of people that still can pull off doing this beer. I think part of the reason that this has endured is that people drink it just because they like how it tastes and they don't care at all about that it's an IPA or what it's classified as. They just know it's super flavorful, it's easy to drink, and it's crazy. You know, this has been a beer that big. This is, for the entire time I've worked here, this has been one of the more popular Great Lakes seasonals for sure. It tastes big and malty and bitter and it cleans up dry and then you want more. It's the Greg version of beers. It's the Greg version of beers. Everything I just said describes me. So, is Roger gonna make his cocktails now? Yeah. This is the part of the podcast I wanted to be here for. So, I talked to Chris about this, and I wanted to get his idea of what he would want to make. One of them is a throwback that I hadn't thought about in quite some time. The other one, I had an idea he was gonna do it, but he astutely wanted to do the corpse reviver number one. What's the normal one? If you go anywhere and get a corpse reviver, you're gonna get a number two. Yeah. The number one is much more fall centric. So the number one includes Apple, Brandy. In this case, we're gonna use old school, we're gonna use Calvados, and then Brandy, preferably again, something French. Did you bring Cognac or Armagnac? Yeah. Nice. You asked me to bring Cognac, so I brought Cognac. Fantastic. Why would you assume otherwise? He asked for one, he thought you were going to bring four. I thought about bringing more than one. Nice. Then Sweet Vermouth. It's a cocktail that you'd be very hard pressed to find to this anymore. People need to try this cocktail. It's awesome. It's super appropriate for the fall. Then we're going to do a Satan's Whiskers, which is a riff on the Bronx cocktail, which is pretty delicious. I haven't thought about that cocktail in a while. I think I bought a Satan's Whiskers from one of those machines in the men's room at a bar in college. A truck stop in the middle of Nebraska. What do you want to make first, Chris? Why don't we do the Satan's Whiskers? I think it's a lighter, more refreshing citrus. Right to the truck stop toy. I like it. Are you going to make yours straight or curled? Oh, I'm going curled. Okay. Curled whiskers. So my whiskers are curled by that bathroom comment. The only difference here between the two versions, which again, it would be hilarious if someone actually asked you if you wanted one way or the other. This drink was originally made with orange curacao, but an orange curacao is pretty difficult to find. And there's a lot of bad ones now. Like people equate it with just kind of like really cheap, shitty, orange liqueur. Except for what's the one? Signior. Or like... Pier Ferrand. Pier Ferrand, the dry. Yeah, Pier Ferrand dry curacao, but it's so different from every other curacao. So it's basically arguably like Grand Marnier. This is arguably one of the most orange-centric drinks you're ever gonna drink. It really doubles down on the orange because it includes fresh orange juice, orange curacao, or Grand Marnier. You're talking about a Harvey Wallbanger? This is even more orange-y than that time I made a screwdriver with Smirnoff Orange. It was Bacardi Orange. It is definitely a riff on the Bronx cocktail, which is orange-centric as well. Right. So they're very similar drinks. They change up the proportions. So again, it's up to you how you want to make this. I am going to make the Joy of Mixology version, one of my favorite cocktail books written by Gary Regan. So I'm going to use Gary Regan's orange bitters in it. Hey, tell us more about him. We've never heard of him before. While Roger makes the cocktail, I have Black Sabbath in my head because he keeps saying Satan's Whiskers. Nice. And I don't know what the lyrics would be, but it's like, Satan's Whiskers flap their wings. Oh Lord, yeah. Oh Lord, yeah. It's actually pronounced Oh Lawn chair. Have you guys ever seen that name? My favorite memes. All right. So into this, I am putting half an ounce of gin. And you got me a jigger that doesn't have a half an ounce. So that's awesome. Is Roger cracking our jigger? Pat, you want to talk about the, you're the vermouth man. You brought me a Carpano. Talk about what I'm working with here. Show me what you're working with. You're using two vermouths in this, right? Yeah. I brought Carpano Dry and Carpano Classico. Carpano Dry, pretty standard. I mean, they're both vermouth di torino from the Turin area, of course. The dry is, you know, gonna be drier, grassier, more herbal, slightly more bitter. The Classico is not the standard Carpano vermouth you see, which is the Carpano Antica formula. That is a vermouth alla vanilia. We've talked about that before. That is basically a red, a rosso, a vermouth di torino with added vanilla flavor to it. So the Carpano Classico is that minus that flabby, fake vanilla that's in it now. In my opinion, this is the far superior of the Carpano vermouths, and it has the benefit of being slightly cheaper as well. It smells so good. It is a just fantastic vermouth, one of the top two that we carry, in my opinion. So I already mixed mine up, so I'm just gonna tell you what I did. I'm using Tanqueray Gin, Dolan Dry, Coqui Vermouth de Torino, Pierre Ferrand, Curaçao, freshly squeezed orange juice. I also use Regan's Bitters, but I also threw a dash of Angostura in, and I garnished it with a little orange peel. This drink is pretty fantastic. This is an orange heavy drink. I'm curious to taste this thing. Orange Bitters, orange juice, orange Curaçao. Very orange heavy. When you smell it, you're going to smell mostly orange. How much bitters did you use? Because Gary Regan goes insane. He says to put a whole teaspoon in. That's ridiculous. That's over the top. I did a dash of Regan's orange and a dash of Angostura. Well, Roger just put like 12 dashes in this mixer. Greg, he literally just put like a tablespoon of bitters in there. Regan's orange. It does not show its alcohol content at all, and it's layered and very subtle, very orangey. Referencing back to our Home Bar Draft episode, was it Bitter Cube orange bitters that you thought was a little bit too expensive? Yes. I bought some because I was on vacation in a different state, and I bought a bottle of rye, Basil Hidden's dark rye. That's not even rye. Okay. That's not even rye. I needed some bitters to go with it. It's like 10 percent port. It's like 3 percent port, but a little bit of port goes a long way. I bought some Angostura bitters because that's what they had, and then also some Bitter Cube orange bitters. You're right. They're good bitters, but- It's fine, but they're like- $19. What are you doing? You can get a bottle of bourbon for that. Yeah. It takes 300 pounds of oranges to make one bottle of Bitter Cube orange bitters. It's kind of like the time that Greg Cook was like, we have to use $8,000 worth of apples in every six pack of cider. We're like, well, maybe you should make something else. Fool. That shaker is paying off. It is. You guys aren't drinking out of an antique cocktail coop? What's wrong with you? You went through a tremendous amount of effort to make a drink that smells like a wassal. So, I'm going to have to tell you, Gary Regan went a little nuts with the orange bitters. But I mean, I've never made this drink that much. I usually make a Bronx. So, the Bronx cocktail has like two ounces of gin in it, whereas this is like equal parts most of the ingredients. This is just orange juice and bitters. That's what it is. This sucks. Yeah, there's not a lot of alcohol kick here, honestly. It's a very subtle drink. I think part of the appeal of this and like the kind of silly name is that it's something that could get people in trouble because it's so easy to drink and it's so accessible to just about anybody. You serve it by the pint glass? I like that on the Regan's Bitters Bottles, it says the finest orange bitters for man or beast. We know which side Roger falls on. Definitely. So yeah, if you're a fan of orange, this is a great cocktail for you. I would suggest trying out the Bronx cocktail, which has a pretty great story behind it. So the Bronx cocktail was invented kind of on the fly at the old Waldorf Astoria, and everybody was ordering this one drink that had two kinds of vermouth in it, and the waiter, I guess, was essentially sick of recommending it and just wanted something new. So he asked the bartender to come up with something on the fly. So he came up with this cocktail, and they said, what's it called? The guy had been at the Bronx Zoo recently. So a lot of people think that it's called the Bronx because it's just after one of the Burroughs or whatever. This bartender was used to hearing people talk about that when they would get too drunk on cocktails, they would start seeing weird animals. So basically like the DTs, like the old pink elephants type thing. So he goes, yeah, it's called the Bronx because he's thinking of the Bronx Zoo. You'll see the entire menagerie after a few of these. Yeah. So isn't that true for a lot of classic cocktails? The name is like about getting f**ked up or how it's going to allow you to continue drinking after you're f**ked up. People used to drink a lot of cocktails, as evidenced by the Corpse Reviver. Yeah. Like cocktails were really born in the wrong century, Greg. So yeah, Satan's Whiskers, straight or curly, this straight version with Grand Marnier. Satan's Curlies. So let's move on to the Corpse Reviver. There's a lot of different ideas on this. So Punch's version is 2 to 1 Cognac and Calvados to Sweet Vermouth. Like it's ounce of Cognac, ounce of Calvados, half ounce of Sweet Vermouth. Gary Regan kind of flips it, and he uses two ounces of Apple Jack, actually, instead of Calvados to three quarters ounce Sweet Vermouth and three quarter ounce of Brandy. I think I'm just going to do the original, which was 2 1 1. So two parts Cognac, one part Vermouth, one part Calvados. Okay. I'm doing one part Brandy, one part Apple Brandy, half a part Vermouth. I'm using Armagnac and laird's Brandy and Cokey Vermouth de Torino. So Chris, what's with layering the Apple Brandy on top of the Grape Brandy or Cognac? Well, you got to make your drink out of something. Roger, you got to take on that? I mean, I think it's honestly just a- I mean, this is almost like if you look at the proportions, it's basically a Manhattan alternative, right? Brandy Manhattan. Yeah, that's fair. In my recipe, I've got two parts booze to one part vermouth, which is exactly what you do with a Manhattan. Yeah. It's just subbing in brandies for rye or whatever you're using. Without the bitters. True. True enough. I've got some Marie Defoe Armaniac. Ooh, which one? Here. Napoleon. Napoleon. So roughly 15-year-old Armaniac, right? Marie Defoe is a secondary label from the Delord family. So the Delord labeled Armaniacs are more, they would call them more masculine and spicy and earthy in style, whereas the Marie Defoe Armaniacs are more closer to cognac, where they're a little more lighter, fruitier, a lot of dried apricot kind of character in them. They still have the spice that you would expect from an Armaniac, but they're not as aggressive as the Delord Armaniacs. For more, go back and listen to our Armaniac episode. If you'd like to hear more about the inherent sexism in Armaniac. And I think of very good value. There's some very old juice you can get for a pretty reasonable price from this label. Oh, the best value in the spirits business. Wow. That's saying something. Especially on the high end. All right. So Corpse Reviver number one. Calvados, Cognac, Sweet Vermouth. Anything else in there? That's it. That's it. No bitters. No bitters. Nice and simple drink. Mine is the original recipe. It is two parts Cognac, one part Vermouth, one part Calvados. All right. How is this Halloween-y? Corpse. Corpse. Freaky. Zombies, bro. Ooh. It's got a very fall-like flavors to it, I think. Well, once again, Corpse Reviver is a reference to getting ****ed up. Yeah, and needing a hair of the dog to talk to. Yes, exactly. All right, so let's do this. Nice frothy head on this. This one smells somewhere between... This is excellent. It smells dangerously. It's nothing but booze. Well, yeah, right, exactly. It smells like one of those Spanish ciders that has gone a little bit sour. Interesting. It has the apple quality, and like a woody quality. So Chris, what we used on ours over here, we're again using the Carpano Classical Vermouth, which we talked about earlier. For Cognac, we're using Bard-Seth VSOP, that's B-A-A-R-D-S-E-T-H. This is a Cognac brand imported by the Colesween family that owns Willett, actually. And then for our Calvados, we're using Boulard VSOP, but this is a special batch that was finished in rye whiskey casks, like American rye whiskey casks. Yeah, so I brought this thinking for the purpose of this cocktail, it might add a little more dimension and baking spice and richness kind of to a fall cocktail. Yeah, it's dragging it even more over toward the Manhattan territory with that rye finish. For sure. And I think you're right. I think the flavors here, like in mine, they're quintessentially brandy oriented. There's rich fruitiness. It's quite delicious, but I think that that rye spice is going to do a lot for you. Can we get that? Is that like a one-off? It was a one-off, but it's in, I think, like 20, 25 stores still. It's around. I mean, it's a one-off Calvados. Like the market is six people. But you should check it out, though. It's really cool. I mean, if you're at all interested in Calvados, this is a nice bridge from American whiskeys and American brands. It's really good. And it's reasonably priced too. I tried a little just by itself. And it's I totally think that's what a lot of people need because they just are so unfamiliar with Calvados. This is a really smart move to give it a little. And some Calvados can be a little sweet. So this is not is nice to seems like it brings a cut to the cocktail. Absolutely. I mean, this is a great drink. This is a great suggestion, Chris. I kind of thank you hadn't thought about the Corpse Reviver number one in years. There's almost like I don't know if it's coming from the vermouth, but there's a literal carmel element to this drink. And obviously there's carmel notes coming from the barrels and the brandy, but it's like fruity carmel. I think the character of both brandies is really showing through. For my point of view, this is a very, I don't know what I would say, like a transparent drink. Every element is making itself known and there are only three, but you can parse them out and it's delicious as a whole on top of it. I agree. And you're talking about two spirits that are very similar, cognac or or Arminiac and brandy. Right. And yet somehow they're differentiated within the context of this cocktail. Instead of becoming like a gestalt of three different flavors, it's like all of those flavors layered on top of each other. But also there's an overriding gestalt-like flavor, I guess I would say. But you can parse it out here, I think. Now, Chris, you use Dolan Red again for your vermouth here? No, I use Koki Vermouthutrine. Koki Vermouthutrine. Okay, good. Well, that will fatten it up a bit too. Yeah. I think that's where I'm getting some of those caramely notes. I was going to say if you use Dolan and we used Carpano, that's a wider gap between Carpano and Koki. So, the last one was Corpse Reviver is literally a whole genre of cocktails. So, that's meant to be like something that you would serve at brunch or earlier in the day to kind of revive you. This is a brunch drink. This, I think, if you're going to invite company over and this is a perfect after-dinner drink. This is a campfire drink. Yeah. If you had a slice of apple pie or pumpkin pie with this, I mean, your guests will be super impressed. If you serve this at brunch, people are going to be like, what is wrong with you? Yeah. They're going to go back to sleep. Yeah. This is a contemplative drink. Well, the way I do it is I don't wake up until like four in the afternoon. So, the Eventide or the Vespers is just about when I'd be having this. All right, so our final drink here is, I saw this and I immediately was like, if I ever saw a Greg drink, we have to make this this cocktail. I will say that it needs a new name. So it's on you guys to try to rename this drink. It was created by cocktail genius David Wondrich for a place in Brooklyn called the Chicken Bone Cafe. That sounds like a Pat kind of restaurant. Oh, yeah. Sounds like the kind of place that has three different maple syrups. Yeah. Apparently, it was a delightful hipster place, but it is no more like so many restaurants. The name needs help. Without that backstory, it's literally just called the Bone. Just even when that was- Who doesn't want the bone every now and then? Oh, my God. wait, no, you're saying someone come to the bar and go, yeah, I'd like the bone. I'd like the bone. Give me the bone. So think of a new name for this. I have a couple ideas, but I don't see anything wrong with the current name. It's pretty terrific. The Bone. Once again, it's obviously ripe within Uendo, but it uses rye whiskey, one of your faves, Greg. Thank you. It's specifically to, I thought this was amazing, calls for Wild Turkey Rye 101, which- Okay, Roger needs no excuse to drink that. He says it's about me, but he's come on. Really? Yeah. So I love this. It's now finally available in the 750 milliliter bottle, so you don't have to pay the upcharge. Yet all you brought was this little mason jar. Yeah. Well, I thought I would save you a little money since I just bought a case of this, so. You're a savage. You brought a case of Wild Turkey 101 Rye? Yep. As soon as you told him. Did you know what you were doing to him? It's $22.99. That's ridiculous. He hasn't bought that many bottles or something since Declan's. I've been giving them to people. They're like, what? I'm like, you're giving me a whole bottle of booze? I'm like, yeah, I am. It's $22.99. What's in that vial? All right. So this is simple syrup. But Roger, that's not just simple, simple syrup. That's some kind of fancy demerara or something. Yeah. So this is turbinado. Turbinado. Turbinado, simple syrup. It's brown, folks. It's brown. Yeah. Freshly squeezed lime juice. Like a half hour ago. Literally undrinkable. Chris, you should have seen the way Roger was manhandling the citrus again. Yeah. He just squeezes that fruit. I can only imagine. So the last ingredient is what Greg puts on everything, hot sauce. Where did you get that diner brand of hot sauce? I love Crystal. So you've never had Crystal? No, I've had Crystal. Oh, okay. The recipe calls for Tabasco and I refuse to use it because I hate Tabasco. Crystal is so much better. So hot sauces. So it's a new bottle. That's a lot of hot sauce for a cocktail. It's a new bottle, so I put a little extra in both because it's new, not as much as coming out with a dash, and also because Greg likes things muy spicy. I do. Muy caliente. Caliente that cocktail up, boy. This is two ounces of wild turkey rye 101, one teaspoon of freshly squeezed lime juice, one teaspoon of simple syrup, and three dashes of hot sauce. Okay. Just for the record, at this point right now, I would like it to be known. I like ice cream, I like pickles, and I like potato chips, but those three things don't necessarily go great together. Screw you. You never had potato chip pickle ice cream? Lime and rye goes together really well. That's a pregnant smorgasbord. You're going to be surprised. Yeah, this is the pregnant lady cocktail right here. This is not a cocktail, this is a shot. Oh. Oh. We haven't done that since that time that we don't talk about it anymore. I have no problem talking. This is a shot. Look at that. You're pouring four ounces a piece. That's a big-ass shot. Well, I doubled it so that you can eat. It's a bone bomb. It's a shooter. The bone is a shooter. It's a shooter. It would go in a shooter glass. It smells delightful. Oh my God. This smells great. It smells like a spicy margarita, like a jalapeno margarita. In mine, the hot sauce is really jumping out in the nose, the vinegar and the peppers. Chris, what's your hot sauce? I'm making a version that's quite different from what you've got. Yeah, I didn't ask for the recipe. I want to know the recipe. It's pretty close to the recipe. But I'm using a 100 proof bourbon instead of rye. So I've got some some VOB, of course, lime juice. I had honey syrup hanging around, so instead of a sugar-based simple syrup, there's honey syrup in it. And I'm using Texas peat as my hot sauce. Oh, Texas peat. Which the cowboy on it. I enjoy Texas peat because it's not really hot. I think it's a very balanced hot sauce. What bourbon are you using? Leftovers from the blind tasting? Vario Barton. Okay. Crafted, not bottled in bond. That's right. In case you didn't believe it, Roger. Whatever we can do to get Roger to never drink that again, I'm on board. I haven't bought it in a long time, okay? Keep your pants on. All right. So I'm just supposed to rip this shot and then get back to work. I'm just drinking it like a cocktail, but it's pretty awesome, I think. Okay. Go over the recipe again here. So it's super easy. Two ounces of wild turkey rye 101, one teaspoon of fresh squeezed lime, one teaspoon of simple syrup. I measure cocktail things in ounces. How do you get teaspoons here? I brought a teaspoon. No, I understand how you measure a teaspoon, but the recipe you saw called for a teaspoon, it's not quarter ounce, half ounce, whatever. I do recipes in parts. It's because a lot of people don't have a measuring glass that has quarter ounce. All right. I interrupted my damn self. Two ounces wild turkey rye, teaspoon lime juice, teaspoon simple syrup. How much? Three dashes of hot sauce. Three dashes of hot sauce. Keep in mind that if you do open a new bottle of hot sauce- It doesn't come out as much. Yeah, you were like, you're putting tons in, but that's why. Pat, you should love this because to me, it almost tastes dead on like tahini. Oh no, it's got that lime. It's great, and I do love this. A lot of tahini. Citrus and spice. I can see why they want it to be a shooter instead of a sipping cocktail, and it's merely in the lack of breath. If I'm going to sip it, I want it rimmed with tahini. The rye is spicy and linear. If it was like a big gloppy bourbon or something sweeter, then it would make a better cocktail, but so as it is, it's a fun little boy. It's a fun complex kind of thing. I mean, I could see this. Yeah, it's liquid tahini. So any ideas, any thoughts on the name? So I want to tell you my thinking behind this. With the wild turkey, I wanted to play off that and the fact that, I don't know. What's wrong with spicy? Oh, no, I'm sorry. It's turkey, so it should be spicy Tom or spicy. So you know how so many bleeps deep frying a turkey has become a thanksgiving tradition? You know what else is? Burning down the garage. When they burn down the garage. Burning garage or turkey fryer fire or garage fire? Turkey fryer fire. Turkey day garage fire or turkey day conflagration? That's too much of a mouthful. Yeah, it's too long, but garage fire. Yeah, turkey day garage fire. Garage fire, I feel, as a name of a cocktail implies that it has malort in it though. Yeah. Or scotch. Remember folks, if you're going to deep fry a turkey, you need to have completely thaw it and it can't be full of ice. Otherwise, you will create a giant fireball that will not get injured you or light your garage or neighbor's house on fire. It happened, you guys. This episode went so long. We skipped one holiday into another. Happy St. Nick's Day. What is it? St. Nicholas Day? Happy St. Nicholas Day, everybody. There you go. You have a nice... You have a shot. You're going to be making these. The bone. Don't lie to yourself. Roger, I'm not going to go through that much work, but I am going to take... You're going to pour those things in a glass and throw hot sauce in it. Whiskey, lime juice, and hot sauce, and I am going to slam it. Yeah. The bone. Slamming the bone. Oh, boy. Greg's favorite drink to choke down after a long day of work. All right. All right. Knock it off. I seriously forgot my audience. I'm going to have to make a sriracha version of this, and we'll call it the chicken. I can't believe you wanted to rename the bone. Yeah. It's actually a pretty great cocktail name. The bone. The bone? No, it's not. Give me the bone. Just because you got someone. Yeah. You love innuendo. We're over there. There's eight of us. We all want the bone. Well, Jim, I'm sorry. I can't wait to go tell the rest of the office that Roger made us drink a cocktail called the bone. He made us slam the bone. Slamming the bone. All right, folks. Thanks for joining us for another episode of Barrel to Bottle. The Boner Podcast. Hopefully, you all have a safe and happy Halloween. Make sure to wear bright colors and... And put those reflective things on your wagon full of beers. Try not to give too many of your neighbors the bone. I hate you guys. Roger's about to throw something at me. You have no ground to stand on this time. You did this to us. You know what you did. Literally, I'm that naïve. I just was like, oh, it's got hot sauce and whiskey. This is like a total great drink. And it was awesome. It was a great drink. With a great name. Yeah. Right. All right. Everybody settle down. Roger, thank you for bringing the boat. Don't leave home without it. Just a quick recap, but do you want to disclose your ages to our listening audience? 13. Oh, no. Yeah. 19. I'm European, so I can legally drink. All right. Cool. Well, folks, thanks for listening to another episode of Barrel to Body. The anatomical podcast. Oh, just much like the first beer that we had, I'm dead. Thanks for listening, folks. I'm packing up. What did you think was going to happen, Roger? Literally, I didn't even cross my mind. Hey, it's been another episode of Barrel to Bottle, The Binny's Podcast. I hope you enjoyed that. If you did, please leave us a review on the podcast platform of your choosing. Until next week, I'm Pat. I'm Greg. I'm Roger. And I'm Chris. Keep tasting. That's not even right.