Hey, you're listening to Barrel to Bottle, The Binny's Podcast. Back in your feed, we got a cocktail episode. And a Greg episode, kind of. Yes. I wish Pat was here. Everybody else, you're the ones who did the work. So last time we did the Crispy Boy episode, that was Pat's dream. And this is your dream. We took three of your favorite cocktails, or at least two. I didn't tell you to pick my favorite. Well, you made some suggestions. You were like, maybe three of these five things, and maybe you know which ones I'm gonna want. It's a great episode. All right, so yeah, I dared these guys. We've got, well, we might as well start with introductions. Yeah. I'm Greg, I do Communications with Binny's, and I occasionally co-host Barrel to Bottle, The Binny's Podcast. I'm Jim, Communications. I'm Chris, I do wine, and apparently make a freaking lot of cocktails. We're not calling it Confessions of a Mixolvagist anymore. What are we calling it? I don't know who that is. I have no idea what we're talking about. Who could that be? I'm Roger. I work in beer, but I'm also a cocktail enthusiast. Jim, you should also announce yourself as our engineer. Because we wouldn't be here without you. Woo-hoo! I'm my engineer. And hey, listen up, Barrel to Bottle aficionados. We got a new cast member. Lexi, welcome to the podcast. Woo-hoo! Thanks for having me. Thank you. You're welcome. Okay. Lexi used to be a bartender, and I'm like, okay, put up or show up. So come on the podcast and make cocktails. Now, we know that Roger makes a mean everything, and we know Chris makes a very specific by the recipe and also with like too much nutmeg version of everything. Impeccably garnished cocktail. Impeccably garnished. Stop it. Whatever. You do. You know you do. And, well, yeah, you do. Really. What? You use too much nutmeg? How dare you? There's no such thing. I wasn't talking about that. I was talking about your garnish game. I totally freestyle it. Jesus. Your garnish game usually requires lots of prep. Yeah, I'm not doing anything on it today. You already did. I have no garnishes. I see some right there. You have wheels. What are you talking about? You get nothing. It's only because I needed the juice. So I just sliced them up. He's got islands. I got islands. I got il flottant. Oh my, okay. I've got meringue and custard. So now we're gonna see how you stand up to these two. And we know that they can make great cocktails. We have, I told you guys to pick three and you're each gonna make them. And I get to judge them. And so do I. And Jim also, so that I don't just seem like a bad guy. The what did you learn today point, I hope is you can take all these classic cocktails and make them your own, right? Make them magical. Yeah, totally. Clean up. Barrel to Bottle. We'll see, we'll see. I am a little out of touch. Are you? Yeah, I stopped bartending about two years ago. So we'll see. Oh my God. It's a lifetime. Well, for a little context, when we did our quarantine-y episodes, Greg was mixing cocktails with a pencil, so. That is, that was apocryphal. It was apocryphal, that was a joke. Notes of cedar, graphite. Pat told that story about someone who was not me. And then as a joke, I used a pen, which is plastic, and it was completely different. He's trying to cover up here, but. I also occasionally used my finger. You got kind of Mandela affected on that one too. I did? Yeah, just it got misremembered. Yeah, yeah, yeah, that's. Nobody's gonna confuse Greg for Mandela, believe me. Maybe a barren, stained bear. All right, so. Jim, ramp this down. In the spirit of, of course, it's turned into a contest, but I'm sure they'll all be delicious in their own way. I must win! I mean, remember the bar draft episode? That was the best episode ever. Yeah, it went off the rails. Roger, are you ready for fisticuffs later? Yeah, great. Queensborough rules? He was so bad. Oh no. So yeah, well, I don't think there's gonna be any goalposts moving in this unless, you know. Well, Greg's not participating. He's just judging, so. We are going to start with a margarita. So again, I think it's interesting and worth noting that with this cocktail, it can be made so many different ways. You can serve it up. You can serve it on the rocks, frozen. No blenders today, spoiler alert. Lots of different iterations, what type of tequila you use. So margarita is definitely a cocktail that I think doesn't get enough respect. Most people have them and think, oh, they're too sugary, they're too weak. There's so many ways the cocktail can go awry. They have the lime green version that is available at your neighborhood Applebee's. Right, but make a classic margarita and it is a delightful cocktail. One of the best. Agreed, it's one of my favorites. If not the best. Yeah. The best cocktail. It's up there. First and foremost. I would say top three, top three for sure. First and foremost, fresh juice. Yeah. Yep. Yeah, just like a daiquiri. Lexi's first trial by fire was when she suggested for convenience, knowing that there was a ton of work ahead, that she grabbed some lime juice and I said, no, not today. Get out. Roger, what is your margarita variant? So, my margarita variant uses Blanco Tequila. So we are going to be tasting Ciete Leguas, as we've mentioned in the past. This is made with the Tejona wheel, so very old school, pulled by burros no less, I believe. Maybe they've changed that, maybe it's a tractor now. But the label would have you believe that, well no, the label's a horse, not a donkey. Anyway, Chieta Leigua's Blanco Tequila is the workhorse in this drink. You put them together, you get a mule. There's Chinola Passion Fruit Liqueur. The best. So I think that's one of the secret sauces of our liquor department. Roger, did you know they just came out with a mango flavor? They sure did. Someone just mentioned that to me. What an organic reference that was. Just came out with a. It's available at maybe a Binny's near you. So we're using the traditional passion fruit one here. And then obviously you have to have lime juice. The other riff here for me is instead of using a triple sec, one of the classics would be like a Cointreau or a Grand Marnier or a Curaçao. I'm using Clement Creole Shrub. So this is one of those things that you're going to have to search for. It is not available at every Binny's. The much underappreciated Rum Agricole, which is produced on Guadeloupe and Martinique, primarily some on Haiti. The French press tradition of doing sugarcane juice rum as opposed to molasses rum. It is then spiced with some spices that they like in the Caribbean, most famously pimento, which is what they call allspice. So there's just a hint of that in this as well. Where's the shrub? That's what I brought in the Thanos Van Winkle bottle because they don't have it as Lincoln would. When I think of shrub, I think of something with vinegar. Vinegar based. No. Okay. It's an orange liqueur based on rum. That's your secret spice. It's a Caribbean spice liqueur. Yeah. So it's still orange based. So it definitely is going to be not unlike a triple sec. It's like a Caribbean margarita. Siesta in the Caribbean. We're shaking it. Even though the Shrub, the Clement Shrub is not available at every Binny's, it probably can be ordered at your local Binny's. Yeah. If they don't carry it, ask your friendly spirits consultant. Comes in a distinctive high-shouldered bottle. I'm just going to point out there is a passion fruit margarita on the website as well. That's what's on there right now, the maracuya margarita. Oh, are we putting these recipes up on the blog? We probably will. Sure. Check out the blog if you don't get your podcast episodes from the Binny's blog, the recipes will be up there. Yep. Of course, I get the one giant thing when I was going to pass around ice for everyone. Here is a cup of ice if you would like to try it on the rocks, I would suggest doing that. I'm a rocks guy. Dang. Roger is f***ing that ice up. The chinola is my favorite additive for pretty much every cocktail that's not like a whiskey based. It is delicious. Anything tequila or rum cocktail. I remember when you discovered it. Oh man. You put it in everything. I love it. It became Jim's bartender's catcher. I think that I would like the chinola people to make a guava one next. Mm hmm. Guava. Guava. Yes. I was thinking about putting guava in here. I often make a lot of cocktails with guava. What are we doing here? You're pouring yourself a little. Pouring yourself some of the margarita. Do I have a glass? Yeah, that goofy like. This thing? Yeah. All right. That or the pineapple. Rod, you got a couple more cubes. Okay, Rogerita. We all have some Rogerita. So what are we doing? The passion fruit really pops out on the nose, huh? And there's one more in here if people want to, because we're going to have to empty this out. Sure. I'll take it. Give me that lilikoi. Yeah, Roger, I love it. It's citric and spicy. It's fuller than the margaritas that I usually have. Yeah. How sweet is that orange shrub that you were talking about? Not super sweet. So the recipe for this would be like two ounces of tequila and then equal parts shrub, chanola and lime juice. So. So the only sweeteners are lilikois. I don't like sweet margaritas and I know Greg doesn't. So I didn't put any like simple syrup or agave in it. You can definitely do that. Chanola obviously has some sweetness as does. The takeaway here would be that this is gonna be on the stronger side, which true margaritas are. Yeah. Again, I was considering my audience. I like the punchy tropical fruit twist here. Delightful. Yeah, I think like rummeritas had a minute and that's something that people should revisit. So this is still really agave forward, but this would work with rum and tequila. I was thinking about mixing the two. That's interesting. Or just rum. I think you could just sub in rum. Sure. Chris, you're using Blanco also? I am. Alexi, you using Blanco? I'm not. I'm using a Repo. That would be my go-to. I'm surprised both of these guys are using Blanco. So the freshness of the Blanco plays against the lime quite well. But I might be missing the wood, the vanilla or whatever, the caramel that comes from that. I mean, it's pretty traditional to use a Blanco. Yeah, I use a Repo a lot, but I figured people are more used to Blanco, so that's why I went with it. I think the way Blanco dovetails with lime in particular, and even if you're talking about subbing rum or making a daiquiri, I like, as the Creole shrub is made with, I like rum agri-col because it really brings an intense herbal grassy nature to Right. It's not a drink for everyone, I will tell you that, but it's good. I would agree. I would also highly rank a rum agri-col. Excellent. I'm the only one who doesn't like too much ester. It smells like poop. So I think if you actually cut it and do like a 50-50 daiquiri with something a little bit on the sweet side, I think that's like a really magic combination. We need to go a deep dive on unaged rum agri-col because you're Mr. Green Olive and that's like one of the biggest descriptors from the unaged ones. Correct me if I'm wrong, Roger, but I wouldn't categorize rum agri-col as particularly estery in the Jamaican regime, but it is really reflective of that fresh cane juice. I think he's kind of mixing up a little. You typically don't like Jamaican pot still rum. Right, because that's estery. I like the overall cocktail here. You start at a solid six. I'm adding two for the inclusion of chanola in a tasteful amount of chanola, not too much. And I am taking one because margarita is not supposed to be a complicated drink. And you have introduced an ingredient that I do not know where to get. How are you supposed to do a riff if you don't introduce a new ingredient? Yeah, I mean, you told us to riff. How dare you? I mean, you could just get some pimento dram and like. Would pimento dram work? Dash it with a little bit of orange liqueur and a little bit of pimento dram. With a little bit of liqueur if you couldn't get. Yeah, but then you'd have to add a whole nother ingredient. Right, that's more complicated. That's even more complicated. I do love the spiciness. So all in all, and you mentioned green olives. I'm giving this seven and a half green olives with pimento, but not that kind of pimento. Out of 10? I have green olives stuffed with an allspice period. I like that. Anyway, not out of 10, just seven and a half green olive pimentos, but not that kind of pimento. Next! But I didn't give my rating. Oh, sorry. My rating scale actually goes to a thousand, so we're gonna have to do some math on figuring that out. Do you want to use the old school way? What do you think? I really like it. The spice gets you on the aftertaste on the side of my tongue, like both sides. So you're saying like seven and a half out of 100? The spice is nice, and it weaves in with the weight of the chanola and the lift of the lime, and it's a symphony. I don't use the shrub clement, but chanola is pretty standard ingredient that I use. Thanks for. So, Lexi proving that she has some serious chops as she's using the old school shaker method of which shaker beer glass pints are named. Can she get it to release, though? That's the question. So, typically, yes, but the glass terrifies me every time. So. Give it a crack, side of the table. They call it a shaker pint for a reason. Yeah. Bingo. Yep. I use that method, too, because I don't like to clean out all those tiny little holes. Yeah. On the strainer, or the coiled wire on the strainer. Oh, she did the old bartender straw. The bartender straw, too. She's so on point. And it's great. She mixes up and it's great. These guys just stuck their finger in there and then tasted their finger. They didn't do that. Each their own. Reggie got a French piece of ice. So the Lexi Rita is actually quite similar to a Rogerita. Uh-oh. Great minds, folks. Great minds. Great minds. I think Margaritas are crushable. I think that they are made to have multiple of them. Say what you will about that statement. This is the Margarita you have when you're done having Margaritas for the day. When you're like, all right, let me just have one more. This is the one that I envision. Okay, in theory, I'm along on this ride with you. What'd you get? He's saying that he never gets to the point where he's ready for his last drink. Well, no, no, no, no, no. It just happens organically when he passes out. Someone out there, though, is like, all right, I think I'm done for the day. That's not Greg. When he's told. Quote on quote normies. It's not me either, typically. We'll have an end. Norm core Greg. All right, so this is a mix of two different cocktails, actually. It is a mix of a Tommy's margarita, which substitutes the orange curacao for orange binners. I'm in on that. I had to do that a few weeks ago, because I didn't have any Gran Gala left, so I had to use Regan's. And it's, I think it's great, and it kind of cuts that sweetness way down. And then I added it back with a brown sugar vanilla syrup. Yeah, I thought there was vanilla in there. I was going to say, I was giving the credit to the Repto-Sato, but there's definitely vanilla. No, there's vanilla. That's an amazing trick. I was going to say for the last one of the night, it smells like tequila is very forward, but it's not, it's the vanilla. It's very soft and not particularly alcohol-forward, which makes it a good one for the last night. But yeah, it is a very rounded, soft approach to a margarita. And is there passion fruit then or no? And then also passion fruit. Chinola? The Chinola. So did we say what Repo you used? I went with Taramana. The people's tequila. All right, Gibroni. Also the Rock's tequila. This is pretty great. It has a similar spicy quality to Roger's, but it's different because it's vanilla, and it has a marshmallow-y plushness. And then I would associate that with a very good, very vanilla-y tequila. So you're cheat coding here. You're making it seem like it's more tequila-y than it is, and there's no burn, so it makes it seem like super elegant. Yes. It reminds me of a margarita made with an injejo, which people always act like you can't possibly do that, but sure you can. You can do whatever you want. Of course you can. And like I said, that's what my brain was saying when I first smelled and tasted it, is that soft, vanilla, oaky richness, but you entered in it from a different door. Yesterday in the office, Maddie or Lexi, one of them spilled, broke a bottle of tequila, spilled it everywhere. An entire bottle of tequila. It smelled like, where I was sitting, it smelled like vanilla custard. I was right in some sort of pathway, and it just smelled amazing. You're lucky you weren't next to the spill. Because after about 30 minutes, it was overpowering. A little ever clearer. No, I was just sitting there for like two hours, just taking that vanilla custard smell, and it was great. He was delighted. That was great. Ammonia, bleach, and tequila. And you pass out immediately. Ammonia, bleach, and tequila. The three kings of tequila. The Magi. Okay. All right. Well. Nice, very nice. Yeah. Once again, I think we're starting at a six, six and a half on the drink as a baseline, knowing that there's a cheat code in there. I respect the game. I think it's an elegant and interesting twist. The Chinola is present. We're not talking about it though, because it's not the dominant force here, which means it gives it like a little bit of a twist instead of like a forward flavor. I think something clever. All right. This one on my ranking scale gets 1 16th of one of those Madagascar vanilla beans that makes you break out in a rash when you touch them. What? Yeah, no, Roger knows what I'm talking about, right? For like $20. Some people have severe allergic reactions to vanilla. We learned that from the people of Goose Island when they made Bourbon County vanilla. They were using whole beans and a whole bunch of people- Yeah, and they just like messed up their arms here, broke out in- Yeah. Because you're usually not exposed to like literally pounds and pounds of it, but- So anyway, as you know, one-sixteenth of one of those beans is not a deadly amount and it's pretty damn expensive, so it's a pretty good rating. Jim? Mexican vanilla would have been appropriate. Yeah, I give it a 10 out of 1,000. 10 out of 1,000. I don't know. No, I really, I have no rating system, but I also enjoy this one. I could use a little more chinola, but that's just me. I love passion fruit, actually. Yeah, the passion fruit is playing a supporting role. It's not out front. Rogers is more obvious. But I like the vanilla, so it's an interesting. I've never had a margarita quite like that. Yeah, and this one's key lime juice instead of fresh lime juice too, right? No, this one's regular lime juice. This is a different one. Oh, okay. Don't malign her, Margarita. Jim, we've got that. Don't malign her. I used two different types of vanilla. I did use a Mexican vanilla, and then I also used a Madagascar vanilla for baking, typically. Hand pollinated. Real good. It makes me sad to get it out of my glass, because next we're going to have a Chrisarita. Oh, you're already sad about my drink? I made a sh-load. I don't know what I was doing. I'm in for sh-loads of crucery. Yeah, well, we'll see. That is a striking color. Thank you. It sure is. There's a reason for it. It's opaque, too. It was translucent before, but then you put the lime juice in, and it just turned it into this, this like cherry strawberry jelly. Applebee's could never. This is one solid block of ice. Just slam it against the ground. Dads everywhere know what to do with this. These are filthy, sir. All right. Maybe I won't shake all of this straight away. What happens if you don't shake it? It doesn't get diluted? Well, yeah, and there's probably more than enough here, and I want to have the right amount of ice. That is the exact color of my wife's rhubarb strawberry simple syrup. That's why I thought it was that. I love that this episode, Lexi's first, and it is turning into a mess way early in the process. Oh, yeah, we're not even a third of the way in. Pouring off the strainer after the shaking. Well, you gave yourself a lot there. I guess there's plenty. I hope there's plenty. Oh, there's plenty. Chris is talking about how there's plenty, and also it moved to people. I got ice. Is this the clean extra ice? Yes, as is this and this. Okay, so the base of this margarita, I went completely seasonal and midwestern with all of my drinks today. Pa-pa? Not pa-pa. I mean, you guys have been talking about it all along. It is rhubarb simple syrup. I said rhubarb and you said no. No, somebody said strawberry rhubarb. I said rhubarb. Which it is not, but it is also prickly pear, which gives it the intense red color. So the syrup is just sugar, water, prickly pear, or cactus pear. Vegan tunas, if you will. Tunas, yeah. A few tunas, a load of rhubarb, and some lime peel. The poison part of the rhubarb, right? No. No oxalic acid. You put lime, like zest, like you scrape the edge of the lime peel off? Yes. So I just wanted some aromatic oils in there. And you boiled. Yes. There is an earthy minerality in here from the prickly pear. Could be. I don't know. Could be the rhubarb. Otherwise, I used the same tequila Roger did, Siete Leguas. I used a little Pierre Franc dry curacao. There's a little bit of just a tiny bit of fresh Valencia orange juice in there. And there's a tart, refreshing tartness. Chris, okay. You guys, your margaritas were good. All right, I want you to know this, but I respect both of your margarita games. This is not a margarita, but whatever it is, it has an incredible mouthfeel. It is sweet and tart at the same time, and it absolutely grabs your palate, and it dominates your palate with this flavor. It's definitely the rhubarb, but it's the rhubarb, which is a bitter twist of a herbal flavor combined with the lime. And it's so sweet, but so citric at the same time. It's crazy. You saw how much simple syrup I put in, but I knew it was not going to come off as sweet in the end. It has a richness to it. Yeah, it's quite tart. Yeah. But I think that tartness kind of flattens out because of the orange juice in there. It sort of gets you early, and then it kind of feels like it flattens out a little bit. Not in a bad way, but just like in a- How dare you? This is what my friends would you call balance. Yeah. Definitely. It really is. It really is. Oh man. Okay. So on this one, just the drink itself, I'm starting at an eight. And you get a plus one for the rhubarb, and then you get a minus one for the fact that it is not recognizable as a margarita in any confessional way. How is it not recognizable as a margarita? I totally disagree. I gave you a lime wheel. No, you didn't. You kept it for the next cocktail. Maybe that's what it is. It's a tiny little umbrella, and I would recognize this as a margarita. But as it is, it's just a delicious cocktail. What about the beautiful color? I mean, the color is not recognizable. He candored to you in every way possible, but it's undone on the complicatedness of the drink. In every way possible. There's too many rhubarb, margarita, super tart. Chris, you get eight and a half ecosystem destroying rhubarb plants that can kill mint. They dominate, they take over everything. Jim? I think that this is a margarita. Thank you, sir. Like, if you look at it, it is not recognizable, sure. Thank you, sir. But flavor-wise, if you looked at this, if you tipped it blind without looking at the color, you would just think it was a margarita because it tastes tart and it has a little bit of orange flavor and it has what I thought was kind of earthy mineral, flinty minerality from maybe the tequila, but then it's probably more likely the rhubarb. So- Or the cactus. Yeah, I don't really know what a prickly pear tastes like. What does that taste like? They have a little earthiness to them. All right, well, they're sweet and fruity, but- There's some mildly sweet pear, like, literal pear. Yeah, there's something else in there. And they are intensely red-fleshed, which causes this really, really deep color. Much more so than just rhubarb. Yeah. All right. And if you get one of the spines unintentionally, big trouble for the intestines. So no joke, if you eat these or use them in any way, make sure you strain them. Okay, kids playing at home, we're gonna go, for you it's gonna be like 18 seconds of delightful music, but for us, these guys are gonna take like 38 more minutes to put together the next cocktail. So get to work, we'll be right back. I still have plenty of margarita too, so drink up. I will while you manhandle the next cocktail. After 18 seconds, Greg will be slurring his words. And that's how you'll know we're back. We're back. This is the Gin Fizz category. We're doing Gin Fizz? Gin Highball. I'm sorry, Gin Highball. I still have the weird margarita glass. So, well, generally, a Gin Highball would be built in the glass. Do you want me to build these in the glass for y'all? Oh, no, we can build it. You gotta trust us. It's your base plus some club soda, right? Well, I have no idea what this base tastes like. I don't know that Chris is gonna trust us to do our own garbage. I really don't, but. I plan to just pass mine around. I think that's fine. That's fine. I mean, like, built. That's fine, too. Yeah, just pour it in a big cup and let's pour a little bit off. All right, even though it's fizzy. Yeah. You're all gonna have the same amount of fizz. There's no trophy at the end, Chris. I, very serious. Chris gets a 4.5 grumpies. 4.5 grumpies. Not serious at all. Waka waka. That is serious. I needed to clean the sticky off my hands. You know what gets that else, club soda. I usually use tonic. Our next category is the gin-fizz category. Gin-highball. Gin-highball category. Okay, well, okay, you bunch of actualties. What's the difference? Well, actually, a fizz might be considered a subcategory of the highball category. Oh, it's a square to a rectangle? Mm-hmm. Well, so what's the difference? Well, I mean, and that would be stretching. It depends on what the fizz consists of. I mean, a lot of fizzes would have actually in their original form have eggs in some form. We have a silver fizz with whites, golden fizz with yolks. I thought you were going to say champagne. You said the ramos. Yeah, eggs. Always with eggs with the skin. Ramos gin fizz with dairy. I always say the raw eggs. Raw eggs and pig knuckles, these two. I call it Rick. Unless there's some danger, Chris is not interested. Give me danger, just like Iggy. Just like a camera bag on vacation. This is quite good. This is a delicate, delightful little fun little drink. So this is a riff on a gin Ricky, which is usually not sweetened at all. It's usually just gin, lime juice, soda. And it's very dry, very straightforward, refreshing cocktail. I, of course, because I'm going Midwestern seasonal. Oh yeah. This is a rhubarb syrup with just a hint of mint in it. A different rhubarb syrup. A different, I made- Chris made multiple rhubarb syrups. I made three rhubarb syrups all at the same time last night. Ridiculous. Oh, you know what I forgot to tell you guys? And this is really actually very important. You were talking about my garnish game earlier. What I wanted to do for you was to harvest some cicada nymphs. Oh Jesus. Fry them and coat them in tajin and garnish my margarita with them. Thank you for not doing that. But there's no emergence near me. Are you serious? Nothing going on yet. So sad I missed out on that. I've got nothing either. Come on, have you ever had a fried cricket? So if we had cicadas that were from the middle of nowhere, I would not have a problem with that at all. I live adjacent to a forest preserve. Our culture of dumping chemicals on our perfect little lawns, these things have been sucking on tree roots for 17 years and just being doused in chemicals. You are correct, but I do live adjacent to a forest preserve, so I would have harvested in the forest preserve. So like I said, it's a rhubarb simple syrup, very straightforward, just rhubarb, sugar water, and a little hint of mint. I didn't want mint to dominate, but I wanted just a tiny suggestion of fresh lift to it. I would never have guessed it, but now that you say it, it is present, yes. That is exactly what I wanted. I wanted it to be under the radar, but there for a little lift. It makes it even more springy. Indeed. And there's a bunch, as you saw, of Bombay Sapphire in there. But it's not boozy at all. Right. And lime juice, of course. And then some club soda. Can I pay you a compliment? The club soda blend is ideal, because you could get watered down real fast. Thank you. I was very, very restrained on my club soda usage. I don't know if you're watching, but yeah, I held back. I didn't make it super long. More if it got on him than in the cocktail. Well, that is true. I mean, everyone knows you open a liter of club sodas flying everywhere. Yeah, the first top third of it ends up in your shirt. Yeah. Yeah, that's just how it is. I feel clean as a whistle. You guys, did you bring your A game, because this is going to be tough to compete with. Yeah, it's pretty good. I mean, I didn't harvest fresh rhubarb and make simple syrup out of it, so. Sometimes I have this moment where I don't know what to say and it's awkward. So then I go and I just hear circus music in my head. And that's exactly what happens. Is that a calliope? When you said, hope you brought your A game, circus music straight in. Well, what do you think? I think that it's much more complicated. Whoa. But I don't know if that's going to be to my detriment or not. Yours is much more complicated. Mine is very straightforward. Yeah. I mean, the key to yours, I feel, is the hard work you put into the rhubarb syrup. It really is this. What's a piece of cake? Chopped some rhubarb? It's the star of the show. Thank you. It is rhubarb season in the Midwest. Not available to purchase at Binny's Beverage Depot. There is no rhubarb. Perhaps our recipes will allow the shopper to produce something. We've taught our listeners enough about making their own syrups. Harp foraging for rhubarb? I'm going to say that I don't know the exact measurements, but I'm going to say this about maybe three cups of sliced rhubarb, a cup of sugar, a cup of water, and just a little few leaves of mint. Segueing into the next Gin Highball. Let's go Raj and then Lexi, and then continue on the tour. Why are you cutting off for her? Okay, that was a wonderful transition into Lexi's- We're going backwards. Lexi's Gin Highball. I'll keep wanting to say Gin Fizz, but Gin Highball. Maybe hers is a Fizz, who knows? This is looking like a blended up cucumber. That's the color. Wait, there's cucumber in it, huh? There sure is. Oh, this is going to be great. What is more refreshing than gin and cucumber? Almost nothing. Almost nothing. Gin and cucumber and just a whisper of lime. Yeah. And just a whisper of mint. Yeah. I'm down. What we got? Since you're both judging. We're pandering to the judges now. They get special drinks when we get what? She's expressing the oils. Wait, leftovers. Slap that. Is she slapping the mint? That's basil. Right? Mint or basil? Basil. Basil, she slapped the basil. Jim, Jim, get in on this. Basil, wrath bone. Okay, so, unfortunately, that's all the basil in my garden because it is... What? You have two basil leaves? Okay, Lexi, tell us about this drink. All right, so... We need to top this off, right? Oh yeah, oh yeah, yeah. Yours are done in reverse. The judges, for some reason, are perfectly made. Roger and I are our judges. I was under the impression I only had to make two. So, there's two garnishes and there's five of us. So, you thought we weren't participating, eh? Look at this garnish. It's pretty nice. It looks like a snail. It's almost a pinwheel, a very thinly sliced cucumber. It's a gastropod of cucumbers. I don't know if that's a joke or not. So, this is a gin fizz light. Light? A gin fizz light. I don't know if I like what you're pulling here. So, I decided to try to use a little lemon curd because I heard someone talking about it in the office yesterday. Oh my God. I was talking about it. You both were talking about it, actually, in the office. You are really pandering to the judges. I just said, what is lemon curd? And then Greg said, this is what lemon curd is. That was all I heard. I mean, that was it. I had no idea. I was like, it's the best good thing I've ever tasted. Yeah, yeah, you know. It's cooked eggs, just so you know. Oh, good. It's cooked, okay. Is that okay with you, Chris? You don't want the raw eggs in there? I prefer a bit to take it. Can we find out how the lemon curd was integrated into this cocktail? I make a pretty mean lemon curd at home. So, I made it. He forges the lemons. I made it quite, super, super, super thick, really viscous. And then I did the opposite thing and made it kind of a little bit lighter. And then I mixed it with gin, a little bit of lemon juice. To tighten it up and stretch it out. Double down on the lemon? I wanted it, yeah, I wanted a little bit more of a punch with the lemon. And then I ran out of lemon juice here. It's amazingly cucumber-y in the nose. It is amazingly cucumber-y. And then it's muddled with cucumber. So yeah, for all the lemon mentions that you just dropped, it's also vibrantly cucumber-y. Like I would call this cocktail the Benedict Cucumber Batch. Right. Also, if you are a judge of the sorts, you have a little bit of that basil on top, which should just hit your nose, and then you taste everything else, and that's all you should get of the basil. It's kind of on the front end, and then it's gone. You know I'm gonna eat the basil, right? Which is, yeah, go nuts. Yeah, it's great. Little salad. It's so vegetal in the nose, it reminds me of smelling Jerusalem salad or even gazpacho or something. It's really cucumber-y. But super refreshing. Not boozy at all. There's very little sweetness here. It's just fresh. Yeah, it's nicely balanced, I agree with that. There is some sweetness, I guess, from the curd, but yeah, there's almost a drying, textural finish to it, and it's quite nice. It's like a watercress finger sandwich in cocktail form. Yeah. With a whisper of lemon curd, yes. Who doesn't like a good watercress sandwich? You know, Wimbledon's coming up. Pimm's Cup. It's time for Pimm's Cup, cucumber, and watercress sandwiches. Do you have your lovage at the ready? I do have my lovage at the ready, as always. Gotta add a rating to this one. I wonder what it would be like having lemon curd spread out on a sliced cucumber. It'd be all right. I also think it would pair nicely with a little shortbread cookie. Lemon curd and shortbread is classic. That is fantastic. How does tennis scoring work? 15, 30. Well, you're missing love. 15, 30, 45, love. I give this 30. There's no 45. I give this 30. What the hell are you talking about? Don't forget about 90. I give this cocktail. Deuce. 220, 221. I give this a deuce. Can I finish my joke before you make all your European deuce? I feel like a rating of a deuce is not great. 30 love on that one. Any thoughts, Jim, before we move on? 45 love, I think. It's quite refreshing. This match goes to 45. Quite refreshing. It's five more. The curd is very interesting. I'm gonna eat the rest of the garnish, which includes the cucumber and also this little sword. This is like English tea in a glass. Yeah. I like it. Roger, are you ready? Just about, yeah. Are you ready? To throw down on the gin highball. One of the fun facts that I learned from being on Barrel to Bottle, The Binny's Podcast is that highball references a train. Yes. A train, everybody. Because when the engine was going at full speed, the ball and the metric thing would push to the top, and it would say to your highballing. That's right. And your engineer Jim knows all about that. Nothing to do with cocaine. Driving that train high in cocaine. Casey, Jim, Greg is like glaring at you. You better watch your speed. What am I doing? Taking some ice. Are we drinking out of these cups now? You can just like rinse one of your real glasses. I'm enraged with this whole thing. I love this. We are so far, we can't even see the rails from here anymore. There's just glasses everywhere. So what happens when you do too much cocaine while you're driving the train? You can't see the rails. I mean, you have to do a few rails before you can't see the rails. Fat, fat rails and nutmeg. Fat rails and nutmeg. Roger, you still making this drink? We're over here vamping. The best vamping. Fill the can down here. The best vamping we've ever done. Stretch it, stretch it. So this is a riff on a drink that I enjoy making in the summer. On the way here, I attempted to buy a pomelo and I couldn't find one. Wait, time out. Is it pomelo? Yeah. I've been saying pomelo like an asshole. Save your pomelo for the Summer Olympics. Get on the pomelo horse. Pomelo, for those of you who are unfamiliar, they look very similar to a grapefruit, but larger. They are superior to grapefruits. They're actually the ancestral citrus. So most citrus that you eat is a child of the pomelo. In some form or another, it was crossed. Oranges, limes, lemons? The orange, for example, is a cross between a pomelo and a mandarin. Okay, Roger, hear me out. Somebody had this gigantic pomelo in their hand, and they were like, okay, what if we had this, but it had some flavor and it wasn't like 80% rind? I saw this on PBS Know Your Roots, I think. The pomelo was shocked at what happened. What? What? So pomelo, again, it depends on the one you pick up. Some of them, yeah, have a ton of pith, so I think that's a main reason that they sell out of fashion. But they're what a grapefruit should be without all that crazy bitterness. So I use grapefruit juice instead, so then I had to tweak the other stuff to try to fix the sweetness. But it is essentially, I use Bombay. There's some of that Clament Creole Shrub in there, the magic sauce, pomelo juice, and then honey syrup, which is really just putting some hot water with honey so that it doesn't stick to your ice, so it actually gets integrated into the cocktail. And then top it up with some soda water. This is gin forward and otherwise really subtle. I am probably the outlier, but I really like that it's gin forward. I do too. But Roger knows me. It is very gin forward. I would drink the hell out of this on a hot day. If you want to dial some more grapefruit, you got to give it some more. So I am a grapefruit hater actually. I don't know why. Record scratch. That's pretty bitter. I know. But I think it's just the right amount of grapefruit actually. Thank you. It's more gin. I think it's great. Yeah. I agree. Grapefruit, all the flavors are playing a supporting role to gin. Yeah. It is. Maybe it should be. I think that's a good idea. It's definitely gin forward. But again, I usually make this with Plymouth, so Plymouth is a little rounder, softer. Yeah. Play around with pomelo. It's a great citrus. It deserves your time. I want the mixture of cucumber and citrus from you guys' two cocktails. I bet it would be wonderful. Chris, yours is A plus buddy. Thank you. All right, what's the third cocktail? Old-Fashioned. Old-Fashioned. Variation. Oh, Greg. You guys know that I like Negroni when it comes to Jim, I'm just saying. Yeah, well, lots of people don't like Negronis. I like everyone else here. We've done Manhattan's to death here, including your Gauntlet of Bitters, where we had to try 40 different Manhattans. Classic episode. Oh, it was great. And we've done a lot of Negroni riffs. Yeah, I guess we have. All right. White Negronis, Negronis, Boulevardieres. Phony Baloney Negronis. Phony Baloney Negronis. All right, we're doing Old Fash, huh? Old Fash. Cool. I think that it's such a fundamental primary cocktail with so few ingredients that all of them matter so much that I am delighted to see your twists. Oh man, you guys, I'm super into this. I am so into this. Next episode, Greg makes cocktails for everyone. They're all in pint glasses. Stirred with a pencil. They're all Negronis. And only two ingredients. Again, that was apocryphal. And two ingredients. Chris, I'm out of Ango and I'm out of Fee Brothers Old Fashioned. How is this possible? I know, listen. So I've been using Ango Orange and I've been using Aztec Chocolate and I've been using the molasses, Fee Brothers molasses. Oh, interesting. Which means when it's just like Ango Orange, I have to go so hard on that bitters to get it to actually feel any feeling. I bet you do. One last thing, if I could have the Ango right behind you. Oh, this is going in your old fashion? Yes, it is. Oh man, I hope it's half and half. It's sweet and bitter, it's all you need. Okay, so we're doing old fashions next, huh? These guys are putting the finishing touches on it. Let's talk about old fashions while you guys work on them. What's a traditional one? Granulated sugar with some bitters on it, muddle it up until it's a syrup, and then pour some whiskey on it, and pour some ice on it? This is correct. How do you, maybe you put a cherry in there, or a horse neck, horse collar, whatever? Traditionally, I would argue rye whiskey, then more modern ones are made with bourbon, and then the state of Wisconsin makes them with brandy. That's a different drink entirely. It is, because they stretch it out. They put a little green fruit soda in there. Can I have a rye of some sort? Maybe the new riff is fine. How about that Rittenhouse right there? Rittenhouse, either one. They're quite different, so you can tell me. Yeah, I want the new riff, I think. It's drier, right? More rye-forward, I want that. Spicy boy rye. I didn't know that. I thought, I always kind of associated old-fashioned with bourbon and Manhattan with rye, because the, I guess it's still like spice to balance out. Yeah, rye was the brown spirit for quite some time. But then corn took over. Thank you, corn. All right, what order do we want to go? Lexi first, then Raj, then Chris. I'm stirring with a muddler. I'm muddling with a stirrer. It's like lead away from being a pencil. Lexi's request is that we get an actual bar spoon instead of this bulls**t, like giant soup spoon. How are you supposed to swizzle your wrist with that? And I've got a great stirrer. I've got a great. I bet you do. All right, listen, Rajar, do you have a bar spoon at home? Yeah. Where'd you get it? In a Four Roses gift set. Greg, do you have a bar spoon at home? Yeah, where'd you get it? I don't know, definitely in a gift set. Chris, do you have a bar spoon at home? Yeah. Where'd you get it? I crafted it from lead. Okay, you whittled it. We're a liquor store. He carved it from a much larger spoon. My point is, everybody hold your horses until the holiday season comes, and then everybody raid the gift sets for the barware we need and we'll be fine. I think I might have our bar spoon at home. We used to have one in here. I think I might have it at home. Did you abscond with our bar spoon? Yeah, I think I grabbed it with my cocktail stuff. Absconder. Let me see if I have it. I think I have two. I have one. I have two. Just one. Oh yeah. That's what I'm talking about. Oh, there it is. Oh man. She's doing it for real. Wait, are we getting this? There's flame. Wow. It's pretty awesome. Lexi, your bona fides are showing. That's bona fides for those who speak Latin. Well, you have to do it next to a microphone. Yeah, there goes the pop filter. Oh man, it smells like one of those expensive bars with mixology things happening now. Oh my goodness. Thank you. Okay. Okay. Okay, get to sipping. Let me just say, Chris and Roger, you better have brought your A game on this because this is outrageous. This is a flaming orange peel. This is a tantamount to the flaming Moe. For this one, I wanted to kind of lean into the South. When I think of old fashioned, I think of the South. The Gothic South. Like a faulkner. Like a porch. I'm thinking porch. I'm thinking. Flannery O'Connor. That's what I think of. Stop ripping for a minute. I don't know why that's what I think of, but that's always what I think of. So I made a spicy peach syrup and I used that as my sweetener. It's got just a touch of that in there. You can definitely taste that. And then I went again, the dessert route with Elijah Craig. It's got a little bit of notes of that, like, caramelly sweetness, orange bitters, and Ango. The Fee brothers orange bitters or Regans? All right. The fruit comes across. What you didn't point out is that you just, I don't know what even the act is called. You spritz the orange peels, you zested the orange peels. Oh yeah. And lit them on fire with a match. She flambéed the essential oils in the orange. A flame in orange. She flame in orange to these world fashions. So that's another element of fruit. And maybe it's the match smoke in the air, or maybe it's the fact that you rubbed it right on the inside of this glass. Yeah. But the aroma is still present and it gives it a complexity that it costs $25. And I go, that is outrageous. Make me another one. And I'm keeping the coaster when I'm in those kinds of places, you know? It is weird that you get that lingering sense of flame. Yeah. Oh, but it's so good. And the peach and the orange are like almost the same. They're like one big fruit mass that's real easy. That's why I specifically chose this glass, because I wanted you to be able to kind of get that. You wanted that one big fruit mass effect. I wanted that and I wanted that flame. That's what you know, you rub it on the insides. That way, as soon as you bring it up, it just hits your nose immediately. Like it focuses the, it's just fluted. What is this? This glass. Tapered. Tapered glass. Yeah. So that it brings your nose right inside as you're sipping. Well, I'd already drank mine, so that must be so bad. Aromatics are awesome. They really are. Yeah, aromatics are amazing here. And I have to say that this is a higher toned old fashion than I usually end up having because it doesn't have like not a lot of cherry, not a lot of deeper fruit. You're right. It's a high toned old fashion. It's not that rich, sweet, heavy old fashion. Even the bitters, you're using like fruity, higher flavor bitters instead of like deeper baking spice kind of things. Neat. This is really good. That's actually very interesting. I think that's also, I don't drink a lot of old fashions. And I think this is an approachable old fashion, but I think to an old fashion drinker, you can slam a couple of those. It's not going to taste bitter and quite as intense. It's a newfangled old fashion. I give it eight and a half flaming orange peels. You've just given up on your plus and minus thing. I give it eight and a half minus three for flaming orange. I mean, the presentation itself. Plus three for flaming orange. It was an experience. I was along for a ride. The sound of expressed orange oils exploding, tiny little explosions. Tiny little explosions. Chris, what is your old-fashioned riff? I need to stir it on ice or whatever. I need something. Can you already done that? What is that? Can we stir it on ice? He doesn't trust us to stir. I mean, you can. I need, it needs to be, kind of be strained too. I trust that, I trust that. I think the stir is important. Yeah. Do we have a strainer in the? Wow, it looked like kimchi going in there. It is kimchi, it is fermented, at least. Kimchi old fashioned? Yeah, there's a lot of sloppy texture in there. A lot of texture. It is a little, I wish we had a finer strainer because. Because his thing is full of it. Here, everybody, everybody, everybody needs an orange wedge and a strawberry. Minor negatives for the texture of this. Come on, if we have the proper equipment. Yeah, definitely. Dude, it's like peanut butter. Don't dig me for not having a strainer, okay? Butter shouldn't be chunky. Okay, a orange peel in there, orange in there, and a strawberry. What's a strawberry? This just in here? Green part and all, leaf? Sure, it's just a garnish, eat it. Chris, what is the angle that you're bringing this old-fashioned with? What I did here, again, rhubarb syrup, this time strawberry rhubarb syrup. Nice, you made three rhubarb syrups. Yes, it was easy. I had them all on the oven, on the stove top at the same time. You're right, it is easy to make simple syrups. We learned this lesson over. I've called simple. People are afraid, but it's really easy. Totally simple, especially this one, which was rhubarb, strawberries, water, sugar. There's half a stick of cinnamon in it. I wanted to support the baking spice notions. There's a little bit of nutmeg, of course. A little bit of nutmeg. He gets all twitchy. A little vanilla bean. Is that Madagascar or Mexican? It was Madagascar. Half a star anise, one clove, just one tiny little clove, and some orange peel again for a little aromatic lift. This is mostly Rittenhouse Rye. No. What is it? It is New Riff Rye. New Riff Rye, some of this simple syrup, and I muddled a little strawberry and orange in there, and that's it. Chris. It's an Amaro. Oh, the Sfumato. I'm like, what the hell is this taste? Oh, there's an Amaro in my glass. There's a little smoky lift from the Amaro, which is- No, no, this is so wonderful. I'm so into this. You don't like it, Roger? No. That Amaro is it for you? It's the Amaro, yeah. Just the Amaro. See, I wanna just- I don't like that one either. No? It's a good drink. I don't like the Sfumato. Sfumato. So yeah, this is Chinese rhubarb root. It's smoky. And I wanna just a little bit, I didn't use very much of it. I wanna just a little hint of that smoky Sfumato rhubarbio. Lexy added smoke with fire. Right. You added smoke with liqueur. Right. They're both very interesting takes. This is wonderful. The palate feel, the baking spice, you just listed off a bunch of them in tiny amounts, but the presence of it is like all spice. Yeah, so that was the idea. I mean, I really, really was judicious about how much I put in. I just tiny amounts of each thing. And I just meant it to be support for what was already existing from the oak in the whiskey. And you gave everybody a strawberry. I did. And I didn't think that it would, but on the nose, the strawberry adds a lot. Thank you. I would drink that. Mind you, I made these syrups and I made these drinks on the fly completely. I just made these syrups up last night. And today, right now, in your presence, I made the drinks. Yes. No plan. Wait, you're just riffing? You're just throwing this together? Right. As I was trying to point out earlier, when you say I was so precise by making classic recipes. You are, but you're not. You're throwing, you just know. I'm fucking throwing down. He has the experience built into his muscle memory to know. That's right. I'm with Roger on the sfumato. I think it might be a little bit. I was so, so restrained in the use of sfumato. No, I like Amaro's. That's why Amaro's are so difficult to use in cocktails. Because I feel like unless they're the star of the show, they just are in the way. There is a subtle bacony, subtle note to it. It's smoke. It's smoke. It's pretty under the radar. Roger, you've fallen in love with scotches that are more bacony than this. Nope. Yeah. No. Roger is notoriously anti-peat. Yeah. As am I. As am I. Sfumato actually to me kind of tastes like soil, just soil. Beats. It tastes like soiling green to me. Soil. Chocolate. It tastes like fruity chocolate, raspberry chocolate. That rhubarb minerality or whatever, a little more present here with the- It's a rhubarb and a rhubarb, right? It's a rhubarb and a rhubarb. Exactly. Well, that's why I chose the sfumato. Yeah. Otherwise, I could have just hit it with some Angostura, I know, and everybody probably would have been happier. But I like the nuance. We all know that my palate is broken. Yeah. In ways. Surely. It's not the only thing. But I think that it brings a wonderful complexity and I have no complaints whatsoever, and I think you should have used more. And that these people are just kind of wussy. Yeah. Well, here it is. You want to eat on that? There's more. Give them a hot sauce. Give them a floater. You got any Sriracha over there? Sriracha's not even hot. It's like mostly sugar. You guys. You could use the ghost pepper he could just bite into. Okay, when I put a floater of this sfumato on here, it does kind of have a dirt smell. That's why. But it's not bad. I used it judiciously. Also it brings like, it really enhances the nutmeg. You'd go nuts for this. Smell this, smell this, smell this. Smell the nutmeg, right? Oh, it's nutmeg mania now. Nutmeg mania. Of course, the cautionary 50s film encouraging kids not to do that rails of nutmeg. It is a deliriant. Be careful, kids. Nutmeg seems fun at first, but it causes trouble. You'll never be the same. Your genetics will be altered if you take too much nutmeg. I have a friend who says nutmeg is dangerous. I have a friend that says nutmeg is fun. Your friend is a daddict. Your friend is stupid, in just massive quantities of nutmeg. All right, we're ready for the Roger fashion. Yeah. The Roger fashion. All right. I forgot we hadn't done it yet. He's like, that's why I was just bullsh**. Forgot there was another person that had to go. Man, Rog, this is like baking spice galore. Quite delightful. Oh my goodness. Did I get the right thing? It was in this shaker, right? Roger, what did you do? Allspice tram? Is there an Allspice tram? There's an Allspice tram. Oh no. I'm going to have to keep a bottle of that in my house all the time. So you know what's hilarious is I forgot to grab it from the shelf and at the last minute I go, wait, there's some on my desk because I always have it in the fridge. And I just ran and grabbed it. Yeah. So the key here is I often call this the fall fashion. So Allspice tram is, as we said before, the bartender's ketchup, it's such a great, adds a little bit of sweetness as well as these mainly pimento or Allspice flavor to the cocktail. I'm a big fan of using rye in this. So it's rye based, they use new riff. 100 proof so it has a little more oomph so it can hold up to the dilution. By the other, if you ever need an excuse to buy Luxardo cherries, I know they're expensive, but the syrup is a cocktail ingredient. Yeah, spy them. So the syrup is in here. So that's the only sweeteners instead of a simple syrup, it's the cherry syrup and the allspice dram. Oh, this is delicious. Super easy cocktail. It's just allspice dram, Luxardo cherry syrup, rye whiskey, and then Angostura bitters, as well as some Regan's bitters. Roger. I just, I need to tell you something. This is pretty good, right? Lexi, your old fashion was high toned and interesting with the smoking complexity and it was complex and delicious. Chris, yours brought a fruity bitterness and another different kind of smoky complexity and a really complex mouth feel, like everything. Roger, this is an old fashion. Yeah. This is, wow, definitely more traditional. We've really run the gamut here because Lexi's was so light and lifted and Roger's is like a total base note. It is. It's when the smoke billows down and rests against the ground like a fog. Lexi's is spring, Roger's is fall. Chris's is, I don't know what. Summer, I guess. Also spring. Summer. It's the Netherlands. Mine too, I would suggest. People often think of old fashions as before dinner and your guys are bright and lifted and this is more of like an after dinner old fashion. This is for sure an after dinner old fashion. So allow yourself to, if Wisconsin's taught us anything, you should be drinking old fashions while you have dinner. So this is something that you could enjoy. While you do anything. This with like roast vegetables or meats, duck. Ice fishing. Smoked fish, like this nice spice component. Enjoy this with food after dinner. Roger, I keep maple syrup around to be a sweetener in old fashions and hide it for my children. And this makes me want to change my ways. And this is so much more complex and interesting. Actually, all of you guys made so much more complex and interesting, but this is like right in the dead center of my target for this drink. Yeah, for sure. And there's a cherry. A stellar cherry. Those Luxardo cherries are no joke. I mean, hats off to that company. I've tried many of the Amarena ones and it's just, there really is something pretty magical about. It is magical and I actually personally look forward to eating that cherry at the end of my cocktail. As opposed to some bright red Marschino. Those don't even matter. No. I think there is one more lesson. What did you learn today? I think that if anyone listening can learn something, it's that you don't need the right tools. You don't need the right tools. We definitely didn't say Roger tools. What? How dare you? Paper cups, plain spoons from your kitchen. Oh yeah, this is sloppy experimentation. You guys made nine drinks among you, but there's just, I wish we could get a picture of the table, but don't publish this online, please don't. Yeah, it's a disaster. Yeah, it's a lot. And all you have to do is try. And all you have to do is experience some new flavors and integrate them. Who would have thought to put a rhubarb arrow in an old-fashioned? Who would have thought to light an orange peel on fire and smear it against the inside of a glass? But it brings an incredible complexity, and all you have to do is try. Right, and if you just take the old-fashioned riffs that the three of us did, they're all so different. And they ratcheted up from light and elegant and beautiful to rich and autumnal, and they were all in the old-fashioned regime. They're all totally identifiable as that drink. You guys kick ass. Well, you're only saying that because you have a lot of booze in you, and you didn't have to do anything. I didn't have to do, I had to sit here. So Jim will put together posts on all this, we'll have all the recipes. Again, some of these are a little more involved than others, but as we were just emphasizing, try this stuff out. We have a lot of awesome stuff at Binny's near you that can help you make bar quality cocktails at home. We also have just a back catalog of cocktail episodes. Where you can learn all these fun, weird tricks. Yeah, and not to mention the fact that there are classic cocktails and they're wonderful, but you can play around. That's the point of them. Yeah, you can do anything you want. Every cocktail is derived from another cocktail. That's the thing. It's like it came from pomelos. They all came from the chicken cocktail and the egg cocktail. Right. They all came from pomelos. That's a better joke. All right, patio party on me next time. Jim, we sure are lucky fellows. We are. Chris, Lexi, Roger. That was fun. Thank you for putting the blood, sweat and tears into this and making some pretty great cocktails and I hope everybody else learned something. I had a good time. Thank you for listening to Barrel to Bottle, The Binny's Podcast. Up in your feed next week with something fun. Until then, I am Greg. I'm Jim. I'm Chris. I'm Roger. I'm Lexi. Keep tasting.