Hey, welcome back to Barrel to Bottle, The Binny's Podcast. I'm Pat, and I inventory the green bottle nuts here at Binny's. Who else is here with me? Hey, I'm Chris, I do wine. I make a cocktail. I'm Lexi, I'm on the internet. She already, you already spoke. I know, on the internet, eh? On the internet. I'm Jim, communications. Roger, beer, cocktail enthusiast. Fruit boy. Fruit juicer. Fruit juicer. Roger's putting a bunch of stuff on a blender right now. What are we doing here today? Why is there a blender? We're blending stuff. Two blenders. Frozen cocktails maybe. We have our first ever blender episode of Barrel to Bottle, some 370 episodes in. Yeah. 370 something episode spectacular. Oh. You can barely tell it's on. Yeah. So quiet. Hey, you should try hitting the turbo button. It's whisper quiet. We're recording on a runway in O'Hare. I'm not sure you got it, Roger, you might want to give it another pulse or two. Yeah. Oh, jeez. Got to puree that fruit. Oh, here we go again, round two. This is going to be a loud part. Jim, this better have a payoff. I mean, it's just going to be a delicious cocktail that someone's making for you. Right. Now, not knowing what Roger is actually intending here, just from a guy who walked in the room, you know, three minutes ago, this looks like he's making one of those crappy frozen strawberry margaritas. Oh, he's going to pour them into spirits, I hope he does. This is going to end well. The amazing thing is that Pat is foreshadowing the shade that he's going to throw at Lexi later. Oh, yeah. Somehow, he didn't even know. Oh, Lexi, you're going to make a strawberry Marg? A version of that, yeah. We'll see. Well, this looks delicious. Roger just made us smoothies. delicious. What's this called? The 100 decibel smoothie? So this is based on- Smells like banana. Which is interesting because there's no banana in it. Thank you. This is a lovely little cocktail you've blended up here, Roger. What the heck's going on here? It's quite potent. You weren't shy on the booze. It's a potent potable. Are you garnishing these with the cap of a mushroom? Kind of a sloppy giant kiwi. That's a mushroom. It's a kiwi. All right. So I am calling this an Arminiac Ambrosia. What's this episode, bro? I keep asking what the hell we're talking about here. We're talking about blended cocktails. Oh, that's why. Maybe you did answer that. Okay. Yeah. So I think one of the things that's misconstrued with frozen cocktails is that they have to be- Why do you have to give this one such a dumb name? I love it. I love it. What's it called again? The original cocktail that this is inspired by is called a Cognac Cooley. Way better name. It was created by Gary or Gaz Regan in the Joy of Mixology. Prolific. You chose not to call it a Dave Coulier? Well, I didn't want to use Cognac. I wanted to sing the praises of Armagnac, one of the most underappreciated spirits. For that, I thank you. And Armagnac is much fruitier than Cognac, typically. Much better value. So I'm trying to get people thinking about Armagnac. And if you're going to blend it with fruit, why wouldn't you want to use Armagnac instead of Cognac? So you're saying this cocktail delivers on the Roger Adamson nice price guarantee. It absolutely does. And it's one of those things where you can use better ingredients, better cocktails. Papa John's. You're drinking a... What did you end up pulling? The XO? Yeah, XO. No, XO, yeah. So this is a 15 year old French brandy. It's like 50 bucks. So you can stretch your dollar in Armagnac, arguably more than most spirits. Like it's absolutely insane the quality of spirit you get for the money in Armagnac. So again, Armagnac delivers that it's produced in these roaming stills that produce a much more rustic spirit, which then lends itself to extended aging. As far as the marketing goes, Cognac's really stolen the show in the same way that Champagne has, but you need to familiarize yourself with Armagnac because they're delicious. But here, so in this cocktail, it is a mixture of fresh kiwi, fresh strawberries, three ounces. This recipe makes like two drinks essentially, which worked out since I'm passing out to you guys. It's a three-to-one mixture of Armagnac to some sort of orange liqueur. The original recipe used Grand Marnier. I decided to use some Pierre Ferrand Dry Curacao. Roger's second favorite alcohol. It's pretty good. I don't know. You injected a little Cognac in there, didn't you? I did. So there is a little bit of a Cognac influence. I'm unfamiliar with if there's an Armagnac orange liqueur option. You could pour this through a fine sieve if you want to get rid of the strawberry and kiwi seeds and then it would really do that before you put the ice in. Yeah. I think that's unnecessary personally. Yeah. I mean, what was interesting in this recipe is that this appeared in food and wine, and it was created as an alternative to dessert. So it was like, this is a truly a dessert cocktail, which is how we think of a lot of blended drinks, especially the ice cream ones. Yeah. This is a really Wisconsin menu. Yeah. This is a really fresh way to have that without any kind of cream or fat. But I really have always enjoyed this cocktail. It seems very creamy. It seems like there's some sort of cream in it. Yeah. I would maybe say that the kiwi does that. The fleshy kiwi makes it feel a little creamy. I think so, yeah. But it just has a really nice lift to it, and I think there's an elegance with the Arminiac. And I would say you didn't add any sugar to this, right? It's plenty sweet. I was going to say, it's not overly sweet, which is the sin of a lot of... You know, we have to bring frozen cocktails, blended cocktails back to some kind of dignity because they've been dragged through sugar cane field for far too long. We had that summer a couple of years ago, the summer of frozen cocktails. The summer of frozen cocktails. That mysterious blogger of ours, the cocktail guy or girl, they... I think that person is a total weirdo. Yeah. Made a lot of frozen cocktails that summer. Yeah. Well, this is really great. And it is like just light on its feet. I think it helps that it's not very sweet because it fit that dry finish. Yeah. Makes it like shockingly drinkable for something that you could also chew. And the booze is not buried here either. Like this is an actual cocktail. There's plenty of fruitiness. There's a little bit of dessert spice note. Yeah. As a follow up, we need to turn this into popsicles. There we go. This is something I want to start my day on if I'm on vacation. Yeah. Like a great like 10 a.m. get to it. Very good point. Yeah. Besides, conceived as a dessert, but like almost perfect as a brunch cocktail. Right. Just dump your breakfast fruit salad in the blender with some booze. Yeah. This is the kind of thing too that you can riff on. Peaches aren't really in season right now, but I've made this before with a little peach in there too. Nice. And what does it call again? We're calling it an Armagnac Ambrosia. It was the Cognac Coolee. The God's on Mount Olympus drink this regularly. Right. Oh, definitely. But it does also look like the traditional Midwestern Ambrosia salad. I think Roger might be nominating Gaz Regan to join the Pantheon. Yeah. Yeah. Roger Adamson, Person of the Year, Gaz Regan. Mythological God of the Year. I mean, buying The Joy of Mixology is a good time. I mean, it really can teach you a lot about bartending. And it's an excuse to be a little classier with your drinking. Yeah. It is a good book. Anyway, I'm glad you guys liked it. And again, a kind of cocktail you can play around with, change, you can change the fruits, you can try it with cognac as well. But a good excuse to explore Armagnac. We should do, not only should we talk about Armagnac, we are due, I had a listener tell me they would like to just learn more about brandy in general. So I think that would be a perfect. I got a month of brandy classes coming up for the staff here end of the summer. So that'll be a good time to do that. Perfect. Nice. Right on. These are the best episodes. Not only does Roger just make me cocktails and I sit here and I get slowly inebriated, but you're not making anything. I wasn't asked to. I can. It's going to have to involve Seuss and what else do I have? I've got a chicken Caesar salad here with me. That'll go in the blender. The Caesar Seuss? Will it blend is the name of the game here. You got to put some Will it. Hard pass on the Seuss. Roger makes us cocktails. And I got two other people making you cocktails today. And the cool thing is that, you know, because he's such a snob about fruit, they're better cocktails than I would make myself. I just have gotten bags of frozen fruit. And Roger was sitting in, you know, some little independent market somewhere sniffing individual golden kiwis until he found just the right ones. Sir, sir, I told you, you cannot do that anymore. And he's like, You don't understand. I'm making an Arminiac Ambrosia. Security! Do you guys want to go to the next one? What do you want to do next, Turd? I can go. You want to do your non-ice cream one? Oh, is this one starting out with a half cup of mango shatta? It's not. Oh. Oh, speaking of frozen fruit, mm-hmm, there's nothing wrong with that. I have a bag of frozen pawpaw at my house, or not pawpaw, I have a bag of frozen jackfruit at my house right now that I got at Caputo's on Sunday. Really? Yeah. Like, they did it or it's like a brand? A brand. And it's just the pulp or is it, you sure it's not like the fibers to make, like, a vegetarian? I don't know. I haven't opened it yet. Yeah, it's probably for, like, making savory food. It was a six-dollar bag that said jackfruit, so I was like, well, this is coming home with me. So, yeah, look at it and see, because. Hold on. Jackfruit's taking off. Go ahead. Refine a little bit. They had whole jackfruits there, too, but Mrs. Brophy wouldn't let me buy one. We want to talk over your blending as well. I mean, go ahead. Look at those frozen strawberries just really going fly around in there. The real question is, is Roger willing to drink this if it's made with frozen fruit? Oh, yes. Like that's like you might as well be giving Roger a glass of aspartame right now. I do an in-between thing because I often will use fresh fruit, but I will freeze it to make the cocktail. I find it's a good strategy. You can cut down a little on the ice component. It stays a little more intensely fruity and less watered down. Interesting. Yeah. For Chris's preview cocktail coming up, the pina colada, it's also on the blog. It has frozen. At least one of you bums is making me a pina colada today. Yeah. I just get the pre-cut chunks at Dominic's. Or at Dominic's. At the Joules. Dominic's. RIP. I did not put this in a big fancy cocktail glass. Nor should you. No. Because it is a strawberry margarita. This smells strong. I don't think that strawberry margaritas need to necessarily be that fancy and ridiculous, although this one is a little bit. So hit a tequila. Yeah. And salt. Yeah, salt. But there wasn't that much salt and I saw how much you put in. It was a pinch. It was a pinch. A pinch. So. She got the salt bae. She salt bae-ed it. Oh, you salt bae-ed it? So this is a strawberry margarita, except it's a little fancier. So we've got two ounces of tequila. I did half reposado, half blanco. Nice. You've got three-quarters ounce lime, fresh lime juice. You've got an ounce of capoletti. Give it a little something extra, and then about a cup of strawberries, and that's it. Oh, sorry, it's not a pinch of salt. That's it. Capoletti. Capoletti aperitivo. Yeah. The beloved. I knew there was something I couldn't place, and I really like that. Yeah, that's a real curve ball, huh? Yeah, that's good. Roger's going to make one in his next pool party we're not invited to. Interesting. There is like a bitter bite to it. Wow. It's definitely not, again, smashing the stereotype of sweet frozen cocktails. It's not sweet. It ramps up the vegetal character of the tequila. I think what kind of tequila did you use? It does, yeah. Whatever we had on the shelf. Teremana. Teremana and Sieti-Leguas. Oh, yeah. Yeah. It feels like there's a lot of agave flavor shining through, but maybe that is some of the botanicals. Well, both vary agave-forward tequilas, too. For sure. This one is a little bit of an homage to the last bar I worked at, and one of my very best friends' last name is, it's kind of like you with a fun last name. His last name is Doppke, so we call this a Dopp-Karita. But who has a fun last name? Brophy? Brophy. I mean, honestly, it's not really a thought of it as fun. Brophy. More so tidings of pain. That's really good. Yeah. A little more blending, but that's fine. I can't get over how bitter and herbal it is. That legitimate acidic bite from the fresh lime can't be overstated. That's so important in making these drinkable and not heavy and gross, is having that zippy acidity. I don't know if my mind playing tricks on me, but the combo of the lime and the bitterness from the capoletti makes it almost like a pithy kind of wine kind of thing. But then you said capoletti, I'm like, that's why it's better. I can't believe I'm drinking a margarita with capoletti in it. Crazy. Crazy talk. And because of the strawberries, I didn't add any sugar. There's no sugar in there. So the capoletti and the strawberries are the sweetener. We should have split the batch and use that bottle of sfumato in the other half and see how that turned out. No. You can just dump it in there. It goes right in the garbage. Yeah. That's really good. Clever. Again, I love that there's no sugar in it. Added. I mean, that's the name of the game. Yeah. The younger generation is getting it with that. The rest of us grew up being fed the 16 teaspoons of sugar in your can of Coca-Cola BS. So it's nice to get something that's this flavorful. And you're just relying on, like you said, the sugar from the strawberries and then the Capoletti, which for listeners that are not familiar, Pat regale us again on this lovely thing that everyone should know about. C-A-P-P-E-L-L-E-T-I is a red Amaro. It is a vino Amaro. Are you going to bust into like a schoolhouse rock Amaro edition? I might if you stop interrupting me. And so they're a Northern Italian, a vermouth and Amaro producer. And it is one of Barrel to Bottle's favorite Amari, a staff favorite throughout Binny's for your red Amaro needs, traditionally a pre-dinner Amaro, a red Amaro. But yeah, it's a vino Amaro. So it is important that when you open it, you refrigerate it, drink it within a couple of months. Because it's significantly more bitter and herbaceous than vermouth, it will last a little longer than vermouth. You still want to drink it with Prudence. Yeah. Or someone else. Bro, look at this blender you bought, it won't even blend pineapples. They were frozen. It's gonna kibble a little bit. You're getting it. He should have used the big ass one for frozen fruit. Yeah, poor Jim dragged a ninja down here, which weighs like 70 pounds. And no one's even gonna use it. I'm gonna use it for my ice cream cocktail. We're at an ice cream cocktail? Oh, yeah. It's gonna be great. That's why Greg didn't want to be on this. He doesn't like ice cream. He just went 30 years younger in his voice there when he heard about that. The Supper Club across the lake from my parents' house up in Wisconsin has, I think, like seven or eight ice cream cocktails on the menu. I sent a picture of it in the group chat once, Raj. We should do a Wisconsin Supper Club cocktail episode. That's the only reason I didn't do like a pink squirrel or something. I thought we mentioned we were going to do that. We should do that for sure. Oh, yeah. I've got a lot of ice cream cocktails. Jamie, you're going to have to bring the ninja back. I played around with in the vein of that from being up in Wisconsin, doing like a brandy old fashioned but frozen. And it was kind of fun because they're too sweet. So freezing them helps a little bit. There's a spot in Chicago, one of the beaches. It's one of those like little beach restaurant things, and they do frozen drink flights. Let's see if we can get. I would love it. That would be a pain in the ass, like to coordinate multiple frozen things at one time. That's the bartender's single most hated order at that place. They must have those machines. They must have like machines that just keep them going. Yeah, they go. Otherwise, you're a bartender, you'd rather see a ticket of 26 espresso martinis 10 minutes before last call. Wow, I think we could do the Dairy Queen turn it upside down thing with this cocktail. I didn't get it quite blended as much as I'd like, but I'm doing pina colada. Getting lost in the rain. Yeah. You could probably use a straw for this. It is a thick version of it. THICC. THICC boy. Yeah, that's right. It's a pretty classic, although I do do a little twist on it. So mainly, I add a little lime juice, and this is again to cut down on a classically very, very sweet drink. So this comes off as moderately sweet, a little tangy, but also very rich. So the recipe here is two ounces of white rum, three ounces pineapple juice, ounce and a half of creme de coco or creamed cocoa, creme of coconut, that's what I'm trying to say. And then a half ounce of lime juice. But then another thing that I do is I replace half of the ice with frozen pineapple chunks, fresh, but then I freeze them. And then so there's a half cup of frozen pineapple chunks and a half cup of ice in here too. And it comes out thick and not as sweet as a traditional. Interesting. So I make a shaken pina colada occasionally at home, just because if I don't want to clean the whole blender and stuff, I shake a lime wedge in the shaker with the drink, and it cuts down on sweetness for the same reason. The lime, I think, is the key to this whole drink. I think so, too. If without it, the pina coladas can be a little cloying. That's what people are used to. This is a national, I don't know if it's national, but it's the drink of Puerto Rico since 1978, declared as such. Nice. They do taste better in Puerto Rico. In Puerto Rico. Big shock, yeah. This is a great beer. Yeah, this is a fantastic pina colada for a drink. This is great. What kind of rum did you use? I used the plantation. The plantation three-star? Yeah, exactly. I make this recipe. Under 20 bucks. Great rum. I make this recipe quite a bit whenever I have a group of people over because it's and everyone loves it. It's a really easy thing to make. Show off the ninja. Yeah, show off the ninja. Nice batch cocktail that you can make. Thanks, Jim. You're welcome. I think you could pour this in. You can make it and then put it in Dixie cups and turn it into a sorbet Italian ice. Oh, yeah. It's like almost there. Yeah. It's definitely a pretty thick version, but most pina coladas are pretty thick. A good pina colada should be a little thick. Yeah. Most of that's achieved with ice. The way that I cut down on retain a lot of fruit flavor is by using half frozen pineapple. I think that also ramped up the creaminess of it, but the actual velvety rich, creamy character in this is off the chart compared to anyone I've ever made at home. Yeah. I think there's more ice in mine. Yeah. There's not a ton of coconut in here either, which would traditionally be the part. That's the only sweetener really here. Other than the fructose and the pineapple. Yeah. Make sure you use cream of coconut. Yeah. Yeah. That's the- There is a difference. That's the huge thing with all pina coladas is we have plenty of mixes that are nice for convenience, but if you want to really experience a pina colada and why it's such a delicious drink, night and day if you use a mix versus if you use cream of Sure. This is so cream. I feel like I get enough milk mustache every time I go back to the ship here. Yeah. I spilled some all over myself. What do you think of it, Roger? Really leaving a lot of the thing. I really like it. Again, I think our blender was struggling a little bit to beat up the frozen coconut, but- Yeah. The pineapple, I could have made it a little smoother. Oh, you've plantation original dark. No. Oh, no. That's for your snark. I was going to say, I love a pina colada with a dark rim float. Well, that's right. I made the pina coladas with Stig and Fancy, the smoky Stig and Fancy over the weekend. Oh, nice. Quite good. I like that idea. Yeah, Roger. I felt a little under pressure because we're trying to get this recording done. I would have gone another 30 seconds maybe on this. That's delicious. And smoothed it up. When I don't have time for one more Tiskey at Shotzi's later, I'm going to think that that damn Chris cost me 30 seconds on the podcast today. Wait a second. I like it. With the float? Yeah. Rum float. It's a great idea. This is a hell of a bar we're building here in the Barrel to Bottle studios. It's probably about time we start putting some of these books underneath. So we have more room for books. Why read when you can drink? Yeah. This is great with the- It introduces a whole another layer of richness to it. It's such a good idea. I'm going to do that all the time. If you ever see them advertise a little float on top, always get it. That usually makes your cocktail way more expensive, but it is definitely worth it in my opinion. Wow. I've definitely done a mix of rums before in pina coladas. I think that can be fun. Sure. Instead of just white, put some dark in there too. I was teaching a rum class to the staff yesterday and we were talking about rum cocktails. My opinion, that's the secret of most good rum cocktails is a blend of rums. Yeah. So I'm digging those rums from Hamilton that are mixtures, so then you can just use the mix of rums instead of having- a full tiki bar is obnoxious with how many damn bottles. They named a rum after Beach Bomberian. The shock of all shocks, Roger loved it. Oh, what's that one? What was that one? The zombie mix. It has him on the bottle as a zombie. It's pretty sweet. The latest one is the Breezeway blend, which is a blend of aged and unaged or something. Wait, is he still with us? Yeah. So making him a zombie is not like poor kids start anything. Like half a skull. I just picked up the Breezeway blend. That's what people were asking for, yeah, the Breezeway blend. Pretty widely available at this point. We get some rum enthusiasts, not just from Eastern Europe either. We get a lot of people, those are the people who email the most consistently. They don't forget that I've said, we're going to get in like a month and they will email back in a month and be like, do you guys get this yet? And they're probably white dudes with socks and sandals. But we love it. We do love it. I saw Fulernum, I'm really excited about this one. Roger's pouring what looks exactly like a pina colada. It does. It's just the right color for the drink he's making. I also saw a lot of bottle touches, which typically means it's going to be delicious. Yes, it's true tiki. Lots of obscure ingredients. It brings on that Saturnine feeling. Is this done yet, or are you still making this? Classic Pat. Oh, you're making a Saturn. Well, I've never made this because I don't want to deal with constructing that garnish. Doesn't this have gin in it or something? A rare gin tiki cocktail. Look at this one. Look at that. He's not giving you the garnish. Sorry, Pat. As long as I get to eat some cherries, I don't care. So, this is a Saturn, which is one of the gin-based tiki drinks. The other famous one being a Singapore Sling, which is one of my all-time favorite cocktails. The key to this is some pretty interesting syrups that you might not be familiar with. Two of them we're using are from Liquid Alchemist. They do excellent job with their stuff. We're using their Orgeat Syrup, which is the almond and orange flower water syrup. Then their passion Fruit Syrup. passion Fruit is near and dear to me, great bartender's ketchup. Then Falernum, we mentioned, this is the famous Taylor Velvet Falernum from Barbados. It's a lime, rum, and a little bit of sweet spice, pimento as they call it in the Caribbean. The juice component is lemon juice instead of lime, which is kind of interesting. And then a heady amount of gin. We used our good old tried and true Bombay Sapphire, available for crazy good prices lately, and at Binny's near you. And then it's all mixed up with a bunch of crushed ice. I think the first, the most notable thing about this is, despite all these syrups that have sugar in them, this is still relatively dry. Yeah. And very gin forward. It's all about the botanicals. Very gin forward. Totally. It's crazy how just deliciously refreshing this is. The lemon juice goes a long way in counteracting the syrup. Yeah, for sure. You still get the fruit medley in there, and there's good acidity, but there isn't a lot of residual sugar. I don't know, that lemon juice, I think is really the key ingredient. Yeah, for sure. I mean, this hits with that, what I always say, the magic of lemonade is, it balances sweetness and acidity, and that's what makes it so irresistible, and you just want to keep drinking it. Sometimes when people say they don't like sweet things, and then they say they want dry, they don't necessarily, they just want that mix of sweet and sour. Yeah, I mean, this is the frozen cocktail for someone who likes just a gin and tonic. I mean, it has very gin forward and citrus flavor, but also like a Tom Collins too. I think you could even, I made the traditional, so this is the recipe from Jeff Berry, in Whom We Trust. The story of how he came about this is pretty great. This is, he's been called like the cocktail Indiana Jones. He's always going and interviewing people that used to work at the original Tiki places. For this one, he ended up finding a glass. I'm sure you guys have seen some cocktail glasses that actually have recipes printed on them. Did he choose the rustic one? Befitting a carpenter. Yeah, he chose wisely. He was in a thrift shop and he found a glass from a bar. It might have been from Kona Kai. I'm not sure. That's where this drink originated. That listed the recipe. So totally forgotten and then resurrected. You can find it if you go into contemporary magazines and stuff of the time. Or you consult Beach Bum Berry's Total Tiki app. Right. You just save yourself some time. Or you can go to the Binny's website. I've got the app recipe pulled up here. So I'm curious to see what Roger made. So Jay Popo Galcini created this, and originally he named it after the X-15 rocket plane. Unfortunately, one of those blew up shortly after being developed. But the people that hung out at Kona Kai where this gentleman was bartending, worked for Douglas Aircraft. And the Saturn V rocket came out shortly thereafter. So a quick little renaming later after that kerfuffle. Rocket of the Apollo missions. It became known as the Saturn. And they actually have him quoted as saying in a contemporary writing at the time, if you want to go to the moon, try a Saturn. It won Popo that year's IBA World Cocktail championship held in Mallorca in 1967. So that's actually contentious. Supposedly, I'm going to have a cocktail nerd here. Are you implying that Beach Bum Berry is giving me bad information? Yeah, supposedly. Whoa, are we allowed to talk about them still? I know. So what it did win for sure was the 1967 first place at the California Bartender's Guild championship, which then got him invited to the competition in Mallorca. But I think it was misconstrued. I need to double check. I never like to quote just one source, but I remember reading that in. Yeah, this is really down the nerd rabbit hole. Yeah. Yes, it is. Either way, it's a delicious drink. You should all make one. You can play around with the ingredients as always with all cocktail things. I've added guava nectar to these before. That's pretty bomb. Or other components to pog juice if you want to throw some more orange in here too, go for it. But the concept of sweet and sour and thinking of gin in the tiki realm is something you should play around with. Again, something that's frozen but not sweet. I have all these ingredients at home, and I might drink a lot of these this weekend. I'm going to point out too that Roger, you actually spent the time blending that I did not, and you've achieved the perfect texture. Thank you, man. That's exactly the way it should be. Well, I didn't have to work with frozen fruit, which makes it a lot harder. But garnish-wise, this has a really fun garnish that's probably more of a modern flair at some of the famous tiki places. I don't know if it was even true to the original drink. At places like Smuggler's Cove and other new tiki places, they cut a really long ribbon of lemon peel, and then you work that around a drink skewer with a cherry in the middle. You're essentially trying to create Saturn with the rings around it. Garnish on a plastic cup here, which looks a little ridiculous. But if you're having guess over and you put some time into it, something they'll remember. The perfect drink if you like those long drink cocktails. If you like a gin and tonic and anything in there, I think that you'll love this one. Gin and Citrus. Great when it's hot out. When we get to August and there's those like 100 plus days. It's a good one. It's coming next week, big boy. Yeah, this is one of the most refreshing blended drinks I've ever had. Snoop Dogg would love it. Yeah. Gin and juice, man. This is way to try our Mountain Dew cocktail next episode. I think a lot of times with Tiki drinks, it's hard to have it. I mean, it's not hard to have a lot, but you'll feel it if you have a lot. And this one seems like it might be a little bit easier. It's dangerous. You really want to keep drinking these. Well, I mean, then the phylaenum's got alcohol in it too. So just looking on the app here, you're looking at an ounce and a quarter of gin, a quarter ounce of phylaenum. So it keeps it to an ounce and a half of booze with a lot of ice. But I'd make it a little stronger. I'd maybe instead of doing passion fruit syrup, put chanola in there. Yeah, I was thinking about that. Well, you could also not use, I just love using Bombay, but Bombay is like 95. That's true. You could find an 80 proof gin. Yeah. But why? It's a great question. Why would you? I mean, we are just giving away Bombay. It's crazy. I mean, it's been the summer of gin so far. Is there any interesting story about the history of frozen drinks? Do we need to get into that? Is there anything to talk about there? We invented refrigeration, and then we started making frozen drinks. It's worth mentioning that if you start to get into the Tiki cocktails, the most frustrating aspect can be that they can be a lot of work. What I would suggest is that there's quite a few where when we think of blended drinks, we often think of frozen margaritas, frozen daiquiris, where they're more of the slurpy consistency that we got, but the precursor to those in the Tiki world were things that you would use with what they originally called an electric drink mixer. They didn't really get as whipped up and crushed and become frothy. If you start to fall in love with Tiki drinks, which once you start trying some of these, this beguiling mix of different liqueurs and really good syrups and interesting rums, you'll start to really like them. You'll start to curse how much work they are. Some of my favorite ones are ones that you can essentially batch like this. Yeah. So you don't have to sit there and shake them. You can make them, whether or not they actually come out to the consistency like what we just had, which is kind of Marguerite or dacquoise. A lot of them are like a quick blend. So they'll tell you like in the Jeff Berry books or the app, they'll say like, no more than five seconds. I feel like that's in half of Jeff Berry's blended cocktail recipes. Blend for no more than five seconds. Then you usually like top it off with a little bit of ice. Top it off with some more ice. Yeah. Again, this is where like the pebble ice, if you visit our friends at Sonic and grab some of that, can come in handy, especially when you're adding some to the glass. But I will mention that the 80s flair bartending, that was very tied to TGA Fridays, which I found very funny. Really? Yeah. TGA Fridays used to be like the coolest place to hang out in New York City. It was a big, like it wasn't kind of the punchline joke, like, oh, you go to Fridays. It wasn't just synonymous with Applebee's. Yeah, no, it was like a cool place, like flight attendants and pilots hung out there, I think. Like when you watch the movie Cocktail, like that kind of flair bartending that originated, that was all Fridays was all about that. According to liquor.com. I'm so close. Continue, I think he's done stirring. Oh yeah, according to liquor.com, Americans liked to go to Cuba during prohibition. Yeah, we did. And drink there. So a lot of those frozen drinks started there. Sure, sure, I could see that. It's very cute. Does it have Everclear in it? What the hell, man? Uh-oh. Oh, I smell the gin. Holy cow. So this is a frozen Negroni. Mm-hmm. A Fregoni. Not very dark. What did you use? This is Capuletti Amaro, the wine base. The Missouri? No. The regular bitter. Yeah. Okay. The red bitter. I picked it over Campari because it's wine based and it's lower in alcohol. Yeah. I blended fresh orange juice, Capuletti, and coquille vermouth de Torino together and made ice cubes out of it. Then there's gin and some more ice and it's blended together. Wow. Shock to the system when you're so used to these things. Somebody asked me to make a frozen Negroni, I would pour a Negroni in a blender and add a bunch of ice. Yeah. I would have just been like, oh, perfect, my favorite cocktail, one to one to one. Once again, I was trying to cut down on dilution a little bit. So there is a fair amount of ice in here, but I wanted the lower alcohol stuff to be frozen too. You succeeded. This is really strong. It tastes like a Negroni though. It tastes exactly like Negroni is supposed to be kind of old. It seems that strong given the context. Yeah. True. It's definitely got a lot of pithy citrus character. Also, imagine this in an actual bar's frozen machine. That's exactly... It's going to get that consistency that you're thinking of. Damn. That's good. You like it. I do. Even though it's too strong. It's the most intensely flavorful frozen drink we've had, I would say. Yeah. Everything else has been... I mean, even as intensely acidic and refreshing as that Saturn was, this has just the most intense overall flavor. Well, right. I mean, just think about an actual Negroni. I mean, that bitterness is really... The Negroni has a much more punch than this does, in my opinion, when you put it on the rocks. Yeah, I would agree. The one thing I will say is that cold accentuates bitterness. So when you freeze a Negroni, if you had made one next to this, this would present as much more bitter, I think. Cold accentuates bitterness, huh? One of the reasons that... It's like an IPA. If you drink an IPA... So my wife might be nicer to me if I turn the heat up. So there's no orange juice in an actual Negroni. That's one of the reasons that I added some orange juice for a little sweetness, a little fruitiness. I did up the proportion of gin. Maybe I should have left it one to one to one, but this is one part vermouth, one part capoletti, one part orange juice, and one and a half parts gin. Yeah, the orange juice is notable. Worth mentioning too, we always talk about Negroni as being a one to one to one easy cocktail, but 99% of them that you're going to be served in a bar out there somewhere are not actually one to one to one. The people are always tweaking one ingredient to higher or lower than the other. Well, there it is. Yeah. Beautiful orange color, though. Yeah, nice color. You know, it's a refreshing, I think it's still a refreshing nice drink. Sunset colored. Yeah, it looks great. Interestingly, I thought the gin flavor was more prominent in the Saturn than in here. I agree. Well, I mean, you have some pretty intense other ingredients. Yeah, that's true. You know, especially between the vermouths and the orange juice. Yeah. I mean, I did try to mitigate that. Admittedly, I know you guys are always telling me that I follow things to recipes to a T, but I've never made this before. It's just, you know, it was in my imagination as this and here it is. I'm not a huge Negroni fan. I like a Mezcal Negroni. I've had an insane day, maybe. But this is delicious. And I think I would still drink this. Well, thank you so much. I'm not either. And part of it is usually because I don't. I liked your sub in because I don't care for what's it called. Campari. Yeah, I think it moderates the bitterness a little bit here. And yeah, like I said, this is 17% alcohol, Campari is 24, which when you're trying to free something, especially with sugar in it, it makes a difference. These ice cubes I made this morning, they maybe could have used a little more time. They were mostly frozen. I wonder if you could sub or add orange sherbet to make it even sweeter. When we did that podcast about Amaro's volume 2, we tried that one that was pretty sweet, the one that just was three botanicals or whatever. And I believe it was that one. They were saying how over there, it's popular to serve it over just like a bunch of chipdice. No, that's the... Or is that the one with the people dancing? No, the people dancing is the... is Chocaro with the little sandals. Yes, the peasant shoes. Yeah, the peasant shoes. The one that served over ice is the Southern Italian one. It'll come to me. The one with three ingredients is the Grappa producers one. Averna? Was, no, Nardini only had three botanicals in it. But you're thinking the real minty Southern Italian one is what they serve over ice. And that's, oh, I should know this. I can, Caffo, Caffo del Cappo. That's the one that they just crush over crushed ice all summer long. Crushing over crushed ice. So what I think would be cool when we were talking about how there's definitely some people that have put like Negronis and machines and stuff. So to get that finer textured feel, like if you had a shave ice machine, like Hawaiian shave ice, and then you just pour the more syrupy- Negroni Snow Cone. Tell you what, Rod, you bring us a shave ice machine, and I have several three-liter bottles of Amaral Del and in my basement, I'll dedicate one to the office for a shave ice machine. And then we'll pour some sweetened condensed milk over the top. The cocktail bar around my house, Moonflower, they have a downstairs bar called Nightshade, and they have the shaved ice Negroni, it's awesome. Oh, cool. Deadly Nightshade. Yeah. Because some of those, as you've pointed out in the Amaral episode, some Amarals are plenty sweet in addition to the bitterness, and that would be fun to just pour over shave ice because it almost has that sherbity texture. Negroni Slurpee episode. When I was a kid, I had a shave ice maker called an Ice Bird, and the commercial went, Ice Bird, Ice Bird, you're such a nice bird. Let's make an Ice Bird treat. I remember that. I bet I could modify Singapore Sling Ingredients, go a little heavier on like cheery hearing. Cheery hearing would be great on shave ice. Definitely. Or that Luxardo Morello one. More Laco, Sangua More Laco. Man, if you don't deliver on this as an episode, I'm unfriending you in real life. I don't know. We'll have to get a shave. My shave ice thing, I think, is in storage and it kind of sucked anyway. We can knock over tropical snow. We need a shave ice maker. Talk about loud. Most foot bronzers, it's a shame. I'm liking this Negroni more and more as I drink it. I did too, but I had to dump it out lest I drink it over. Oh, I forgot about, we were getting ice cream drink, yes. Ice cream drink. Yes. And it's even better, there's coffee in it. Boy, we've really turned Roger into a big coffee guy in the last two years. When I literally drank no coffee, I did always like coffee ice cream. Back in my soda jerk days. Lexi asked me to get French vanilla, which I didn't really. You failed. No, I mean, I got French. That's what it's called. I mean, that's she's taking a nice one and that's all they had. Briar. That was actually called. That was actually called French vanilla. I get a ton of ice cream, but I didn't I had a lot of briars. I know my milk, low fat content ice cream. But do you have the actual liqueur in there? Oh, so you got to turn again. Now, also, you have to hold that one. You have to hold it because it bounces around on the counter a little bit. Hold on to your butts. Are you sure it's on? Oh, yeah. There's a very specific garnish with this cocktail. Sprinkles? And yes, it is coffee. Choco jimmies? No. By nickname in high school. By nickname in high school. All right. Looks like a worms in the dirt milkshake. So this is, they call it an Irish coffee, but I don't know why it's really called that because there's no whiskey. I mean, you know, whatever. Oh, the Irish coffee is like half coffee, half cream, whiskey, and sugar, a lot of sugar, right? Yeah. So this one has brandy in it because it's frozen, it's got ice cream and everything else. I just use a cheap one. You made a coffee-flavored brandy. Brandy Alexander. This is based off of a cocktail from a lovely little bar in New Orleans. It's called Molly's. Molly's at the market. This is one of those things that somehow you order one in the middle of the afternoon, and then something happens and you have four of them, and they encourage you to add more alcohol on top, and it's hot, and it's sweaty, and it's delicious, and Then you run out and buy some beignets. Yeah, no room. Right across the street, no room for beignets. Yeah. That's a bummer. It's good. I like this a lot. Yeah. What's this about more alcohol? This is really good. It has, that batch has just a little bit of alcohol with four ounces between Mr. Black. There's a lot of other stuff. Well, between Mr. Black and the brandy, there's only four ounces of total. What brandy did you use? Cheap one. Cheap one. Yeah. However, you could very much add a whiskey to this. Pass that. Lagerkrieg. Yep. We're going to the French Square and Cognac. New Orleans, famously, the milk punch is a big drink down there. So did you want whiskey or you want Cognac? I'll take the Cognac. And also when you get it there, they do the little swirl on the top and it's a little bit thicker, so it kind of does this really beautiful little swirl motion. Yeah. Even better with a little more brandy. So is this a different brandy than yours? Not to be. Yeah. Yeah, I think you use like E&J. I use a cheap one, yeah. This is no time to be picking you on about this. I mean, if you were to have like a brandy Alexander in Wisconsin, it would be E&J Christian Brothers or something even more. Probably be Corbel. Yeah, or Corbel. Yeah. Everybody's got Corbel in Wisconsin. Sells more Corbel brandy than every other state combined. Yeah. Like everything, more brandy is better. You can't just show Brophy the ice cream. He's looking at you like, that's fine. Give him the ice cream. He made eye contact, but he didn't ask for it. He's always asking for it. Sorry. So again, because there's a lot of cold brew and liquor in this, it's not quite the best consistency. This is a great teaser for We Do Need to Do a Ice Cream Based Drink Podcast. Mudslides. In honor of the great state of Wisconsin, which still celebrates them quite a bit. There's so many. Grasshoppers, Pink Squirrels, Brady Alexander's. The Hummer. Hummers from Michigan. The Hummer. What's the Hummer? delicious. What's in a Hummer? Light Rum, Kahlua, ice cream. Mudslide. That's what it sounds like. Yeah. Basically. But the Detroit one. All right. We're done, right? We're done. That's it? That's all the cocktails? Yeah. We're done. You finish with ice cream. Pat's just eating his ice cream over there. I am. It's great. With a little straw as a spoon. Yeah. We need a little wooden spoon for you. I made an ice cream-based pink squirrel not that long ago with the Tempest Fugit stuff. Oh, yeah. Unbelievable. That creme de cacao is just off the charts. Stupid. It's so good. Yeah. And their creme de noyote is also awesome. Creme de banane. Creme de insane. All the cremes. Yeah. All the cremes. Should we wrap this bad boy up? Let's do it. Lexi, this was awesome. Now imagine, again, it's 95 degrees out, you're hungover from the day before, you're in New Orleans, you don't have a single thing to think about. So here's what's going on here. Here's what's going on here. Two more faletta sandwiches. Yeah. As usual, I'm modestly hungover no matter what day it is. It's 85 degrees outside for a guy of my general personage, that's about the same as 95 degrees outside. So really, I'm there right now, and we're in a room that is a bit stuffy and has some odor to it. So it's like being in New Orleans. Very similar. Really, I'm right there. We just spill a couple more bottles, leave them open. Hey, so that was Frozen Drinks. You probably didn't enjoy it as much as I did, because I got to drink them all and did none of the work. One of my favorite types of episodes. Listeners, we'll be back in your feed with something else next week. Maybe it will be almost as fun, probably not. Do us a favor, leave us a review if you enjoy our content. Until then, we'll see you next week. I'm Pat. I'm Chris. I'm Jim. I'm Roger. And I'm Lexi. Keep Tasting. Hold on to your butts.