You're listening to another episode of Barrel to Bottle, The Binny's Podcast. I'm Jim, I'm the communications coordinator and producer of this fine podcast. Producer Jim, behind the mic. Pew! I'm Dan, I work in spirits. I'm Lexi, I am in social. I'm Roger, I work in beer. So, as we are wont to do, we're often emailing each other suggestions or cocktail articles, booze in the news, which we haven't done a booze in the news. Booze in the news. We haven't done one of those in a while, we should. So, there was an article about Martha Stewart's, they made a big deal about it, and it was just that she puts the bison grass vodka in her martini. This is interesting to see. I was like, she's endorsing just a very affordable, interesting vodka instead of like, this is a celebrity vodka that costs a fortune. Yes. Which is usually the celebrity play. She is Polish, so. Yeah. I mean, I grew up watching a lot of Martha Stewart, to be honest. And she would make pierogies with her mother on holidays and stuff. I love Martha Stewart. I think she's great. Yeah. That's cool. Her and Snoop is hilarious. Like they seem like they're genuinely friends. I think that they are. That Olympics thing, did you see when they watched the dressage? That was hysterical. And I think a couple of weeks ago, we talked about putting capers in martinis. So we kind of are pulling all those together. So we have a couple of different vatkas and gins that we're going to try with kind of martini variants, espresso martini, dirty-ish martinis, lots of savory umami stuff in there, capers, fat-washed vodka and gin. So that's what we're doing today. It's an interesting mix. I think that that's definitely always been a thing that bartenders like playing around with is savory, and sometimes home bartenders are a little afraid too. Yeah. That's where you should be goofing around with it. Find out if you like it. Espresso martinis are super trendy right now. Doesn't always have to be done with vodka, not to give away the twist. But anyway, let's get to it, Lexi. So Lexi is going to be making cocktails for us, which is great. Yes, this is everyone's dream. I mean, she's a McSulligis. She's a trained bartender. None of us are. I can insist. They used to be the one that got stuck making everything. So if you need help. I will let you know. Yeah. I think it's important that we start off with two back-to-back celebrity endorsed martini recipes. So we'll start with the Martha Stewart one first. The build on that is going to be two ounces of Zubrowka. Bison grass vodka. Yes. It's got a piece of grass in the bottle. Yes. It's very unassuming bottle. It's got a cool bottle design. It's got some relief on it. Yeah. There's embossed grass on the side. Yeah. Nice little bottle. The grass is floral citrus lemon. It's not just like, don't think green grass. It adds a florality. Interesting. Also, the color of the vodka is slightly tinged. Yeah. It's not totally clear. A golden luminescence to it. This is actually from my home bar. I bought a bottle years ago. I think I've moved twice with it. And I just didn't know what to do with it. So I said, I'll bring it for the podcast. Did you ever try drinking it with Jappel juice? I think I just like chilled it down and tried to drink it that way. And it was fine. It's just like I don't really drink a lot of vodka. Right. And this is not vodka in that sense because of the flavor from the. It's interesting. And it's like one of those things that I have. Like same thing with I bought that a lot day liquor and it's great. Right. But I don't. Yeah, I'm not. I haven't found a famously not a big vodka person because I want the spirit to taste like something. So yeah, this is an outlier in that it is not designed to be neutral. It's flavored with the grass. I was introduced to it by a friend who was traveling over in Europe. And he said that a lot of people drink it with apple or apple cider. That is an interesting way to do it. So if you pick up a bottle to make the marzatini, try mixing it with some apple juice. So the key difference, you're about to hear Lexy making lots of noise. Martha wants her martini, the James Bond way, shaken, not stirred. We really need a full bar in here. As was suggested a few weeks ago by Chris to double strain if you're shaking, but she's not double straining. She likes the little chips of ice floating in it. Or no. I don't think there was anything in it. I think it was just like a lemon twist maybe. This is interesting. But I will say the aroma, the lemon just is the, that's it. So the vodka is not punching through the. I mean, there's just something in there like a cinnamon or like. It's almost kind of like a cinnamon. Cinnamon, creamy. Vanilla too. I think she mentioned the article that has like a vanilla tinge to it. It has like the finish is like cinnamon toast crunch. Yeah, like cinnamon to sugar. But without the like it's it's some sweetness, but not cloyingly sweet. It's not sweet, but it's like even like the breadiness of the cereal. I wonder if the brightness from the lemon pulls some of that out or maybe just plays well with something. That's nice. Nice job, Martha. Yeah, man. Martha knows her stuff. She does. She does. She gets it. Cool. So the build on that, again, is two ounces of vodka. And I did a little over half of the dry vermouth. And then you peel a lemon and keep an eye out on our socials. And I'll show you how to do it. You squeeze that lemon peel. So you just get those oils into the drink rather than spin it around the inside of your glass. Very nice. Usually for me, what the dry vermouth is, I just like to let the sun shine through the bottle and into the cocktail. That's about as much as I want. But this was good. In the other episodes, we've tasted through vermouth. I do feel like dry vermouth is a little all over the map. And some of them can be bizarrely savory. And some of them, when they express in a big oregano way, it's strange to me to have that flavor in drinks. Even if you think dry vermouth isn't for you, you might find one you really like. They're not all the same. What a rep plexi. Next up, we're going to try the Chris Jenner martini recipe, which if you don't know that recipe, it's a lot of vodka poured into a glass, shaken very, very well with two olives, and that is it. All right. Wow. Also known as vodka. Yes, just vodka. Oh, to be famous. There's not even any brine in it, it's just the olives. Oh, we should have done a Jardinera. Man, what a missed opportunity. Italian beef martini. Did you ever listen to the episode where we tried the- You did a hot dog. Bull shot. Not the hot dog thing. This was even more ridiculous. So there was a drink that was invented by someone who was selling beef broth, and he's like, hey, how about we just dump vodka in this and drink it? That's a manly drink. So yeah, there's this drink that's just essentially beef broth. Interesting. And vodka, and the sodium on this. Someone was selling these two different versions of it. One had tomato in it. Oh, this was ready to slurp, huh? Yeah, yeah. This was well, no, it didn't have the vodka. It was so they were trying to sell them like Bloody Mary mixes. So the one was like beef and tomatoey. Yeah. And the other one was just beef. The sodium content in these was like alarmingly. When I worked in stores, we got asked all the time for beef amato, which is like Clamato's cousin. But it's in very limited places, I think. But what I do when I make Bloody Marys at home is I take a little like half a spoonful of Caldo de Reis, which is like Mexican, basically like a powdered bullion. I add that to it. And that really, I mean, that stuff's like magic. It's got MSG in it, which is why it's so good. Yeah, right. But the original flavor blaster. Oh, yeah. I go through a lot of MSG at my house. All right, the Chris Jenner Shaken Vodka with an Olive. Two olives if you're Chris Jenner. Yep, two olives. Yeah, tastes like a vodka with a little hint of olive. Yeah. All right. Chris Jenner may have reposted my Instagram story on the Binny's account. And you said this is going viral? Yeah, it's the trending audio. This cocktail. I mean, I'll tell you this much, you shook it and a lot of people say like, oh, if you shake vodka, it'll get cloudy. And this is still nice and clear. Yeah. Yeah, if you like cold vodka that's been diluted a little. Well, the other thing, too, is we're using the big cubes, so they don't break up as much. So you could argue that, you know, like there's no chips in this or anything. So. What do we have in front of us, Lexi? This next one is an olive oil martini. Recipe-wise, I just went the regular route. I just did two and a half ounces of gin, and we have both variations. So we have one with gin and one with vodka, and then just half an ounce of vermouth. And this is gin. This first one is gin. It's fat washed with olive oil from my recent trip to Italy. We're starting that up again. What's that process? Six to eight ounces of the spirit, and then a liquid fat. So like melted butter, olive oil, rendered tallow or pork fat. One of those things, obviously like the rendered bacon fat, it's cooled down, but still liquid. You put it in there, shake it up, let it sit for like, I don't know, a day, room temperature, and then put it in the freezer. And then the fat rises to the top, and you take that off, and then you run this through a cheesecloth or something. I kind of like this. Yeah, but I didn't think that I would. I wanted to eat it, and I really like it. I think it'd be really good with like a pasta salad in the summer. Yeah, so I wonder if this would be good with capers. Because it's, you know, we're already on the Italian train. Well, it's got like, and then the- Why don't we try it? The finish is like, just has that like fruitiness of the olive oil. This is nice. This would be awesome if you are not growing tomatoes and basil, you should. Yeah. Because everyone should be making their own bruschetta. Bruschetta. This would be awesome with some fresh bruschetta. That's good. I don't get a lot of caper, but let me pick one of these capers out and chew on it while I'm tasting. Mm. Wow. I like it. I like, yeah, I think I like it with a little more saltiness. Was there vermouth in this? Just a little bit. Yeah. Well, when you think about it, it's, I mean, the herbaceousness of vermouth, which I thought I would. I didn't want it to sound crazy. It does seem herbal besides the gin, the vermouth and the olive oil, I think actually are synergistic flavors. There's also a suggestion with the fatwashed gin to make a martini with rosemary. There is some rosemary up there, but you could try that at home. But so capers are part of the olive family, and they are little guys, little green guys, and there's a little pop of flavor. I love capers. They're delicious in chicken piccata or a lox bagel. I think another home bartending trick is, the secret to good cooking is butter or salt. When it comes to drinking, also don't be afraid to use a little bit of salt and not just scrape in a bunch of salt into your cocktail necessarily, but dilute it down so it's a saline and you get just a couple drops into your cocktail. It really will round out the cocktail and it'll make all of the flavors pop. I think this is one of those in particular that would be really good. What do you mean by a saline? Not like a contact solution. Correct. Like a two-to-one water to salt situation. Three-to-one even is something like that. Turning it into salt water. Make some salt water. Yeah. All right. Cool. Let's try the vodka version. I do see when I was looking at this, there's still little globules of... Yeah, a little bit. A little bit of olive oil, wasn't it? And it's a cloudy, the gin and the vodka ended up both being pretty cloudy. Once you enter capers into the mix, I think that would be a good excuse to use some lemon because I feel like in so many dishes, Oh yeah. capers are paired with lemon. That was my thought for the upcoming Picatinny, the piccata, the chicken piccata martini. With, you know, a lot of capers, probably some caper brine. We really should have brought some meats and cheeses. I know. So this is the vodka fat wash, same amount of oil. To me it brings out some sweetness in the vodka. Same amount of vodka to olive oil ratio. Yeah. I like the gin better. I like the gin better. This has more of a raw alcohol taste. Yeah. I would like to try it with some olives or something. I still want some salt here as well. Right. Where are the olive oil? Olives would be fine also, just here. The gin was a surprise. I really like that gin one with the fat wash. I don't like bacon. In the past, we've tried bacon fat wash. Yeah. I did a fat wash whiskey, right? It was a little intense. I like a coconut fat wash. I think that that really can elevate a cocktail. Yeah. That's the thing. You can use any kind of, I mean, there's so many different fats out there that you can use. It's not just like bacon grease. You can use a lot of different stuff. Coconut's a pretty brilliant idea. Yeah. Try a jungle bird, which again is a crazy cocktail recipe. Try a jungle bird and then fat wash that. With the whole cocktail? Whatever spirit you're using. Coconut oil or cream of coconut or what is it? Yeah. If you really want to just eat the fat, use cream of coconut. Not cream of coconut, coconut milk because it's going to give you that, the right consistency. So if you use a coconut oil, you'll just get the oil. It doesn't punch as much as the milk will. Yeah. Cool. Great. Cream of coconut, piña coladas are pretty awesome. Yeah. They're not good for you. There's one on the Binny's website. One on the website, I believe. Well, yeah. I mean, if there's ever an easy thing to the new generation's favorite word, elevate your cocktail, don't buy piña colada mixes. Then you are like in suntan lotion, Coppertone land, but you get yourself a cream of coconut can and that's a great drink. Piña colada. What was that movie? Club Dread or something? Piña coladas, Barry. You can also coconut wash Campari and then make Negroni. Interesting. Give that a shot. All right. What's next, Lexi? Caper martini. Sure. That's what we just did. What's the spirit for that? Malfi. Oh, yeah, the Malfi gin. So my thought was the chicken piccata dish, which is a breaded or I don't know, just a baked chicken in the side salad. That's an office reference. Bake chicken. I like to bread the chicken personally, and then you make a roux with flour and butter, and then you squeeze some lemon in there, and you squeeze and you put some capers in there, a little white wine. It's a delicious dish. I like mine extra lemony, an extra capery. So my thought was capers in place of olives since they're the same family, and then some very lemony citrusy malphy gin. If I had some chicken schmaltz, I could have made a chicken schmaltz fat wash gin. That's because you can do that. That would be fun. We're going to fat wash with a bunch of different animal fats. So have you made just like a chicken jardinere? Because if you like chicken piccata, like you're the Chicago guy, like you just instead of capers, you jardinere. No, but that sounds great. It's awesome. Yeah. I could see that. You either, you can put some lemon in it with jardinere. It's not as good. Yeah. You don't really need it, but just super easy dish. Would this get a lemon garnish? I think a lemon garnish. I think capers. He wants both. I think capers in there, but also I think a lemon. You shook it with capers. I put a little juice in there. Oh, you put a little juice. I think both for the garnish too. Okay. This guy don't skimp. Hey, give me my capers. Here's the picatinny. Very lemon. Smells awesome. Picatinny. That's pretty briny. That makes me feel like I'm alive. So I've been using about half ounce of vermouth. This one I shorted a little bit because I knew it was going to be a punch, and it's still kind of a punch. Well, yeah, also, picata has white wine, which is I know it's not exactly dry vermouth, but a dry white wine is always good in a chicken picata and with a chicken picata. So yeah, this is a chicken picata martini. That's what I'm calling it. Jim really wants to eat this dish now. Picatinny? What did you call it? Picatinny. Picatinny. Boy, isn't gin just wonderful? Yeah. Peek-a-boo. From my brain to my mouth with this one. Just got this stupid thing up and here it is. We're drinking it a few weeks later. That's all of our classic-ish Martinis. That's the classic Picatinny. Yeah. We're going to switch over into the espresso Martini realm. Let's make it weird. I'm still thinking about that Martha Stewart one though. Yeah, it was good. Yeah, good on Martha. So our espresso Martinis, we stated earlier, are trending everywhere you go, brunch, lunch, you name it. Espresso Martinis are on the menu. I feel like they were just always popular. Or do they just kind of dip a little bit and I missed it? I think like I've just noticed them more and more. No, I have too, but they were, I mean like what, maybe 10 years ago they were big also? Maybe. But yeah, this is just a way to give them a little more flavor, a little more interest than just sugar and coffee. I feel like in the past too though, a lot of times they, they might not have even had any real coffee, much less espresso in them. Sure. And they were just relying on coffee, vodka, and coffee liqueur. Okay. So it was just like, yeah, you mix some chocolate liqueur with coffee, vodka, and call it an espresso. I think the growing popularity of cold brew has possibly led to a better, an elevated espresso martini. An elevated cocktail experience. And once they took the caffeine out of Four Loko. Right. We always lament that at Barrel to Bottle. Nothing's ever been the same. We're using a new coffee liqueur called Evil Bean from a distillery called Minden Mill in Nevada. They sourced the coffee. They were very careful about how they chose the coffee. And that's quite a nice option. It's not in a ton of stores, but we can certainly have it ordered for you if the store you shop at. I mean, also just in the last like 10 years, I feel like there's been an explosion of like localized coffee roasting as well. And so you're getting the just better coffee products in addition to just your coffee, you're getting these kind of, you know, we see it in beer collaborations, we see it in Coors. Mr. Black. Yeah. Yeah. Yeah. Carpe noctum sees the night. Yes. This is a cool label. Smells good. The Evil Bean packs a little bit more punch than like a Mr. Black situation. If you want to try that on the side too. Take that Mr. Black. Like what? Like higher ABV, more espresso? It might not be, but it definitely is like. This is 25 percent. So 50 proof. 100 percent downer. It's got to love it. I mean, at what point are we getting away from the word, from what a martini is though? But I like. I would say that there's very little rules because of when you think about Martinis in the strictest sense, there was a period of decades where people didn't even put vermouth in them, really. Right, right, Appletini. Or the spray, so then yeah, it was just, this is the vessel and we make a drink in it, and it goes in it. It's mainly just the glass, it became about the glass and not the- And these fish bowl. Right. People used to joke about three martini lunches while the martini glasses used to be tiny, so you would be having three because it was the same equivalent of alcohol as it's in one. Yeah. Big martini now at a steakhouse. Look at the foam on this. Yeah, it poured like coffee with cream, but now it's separated into the foam and it's- This is a nice separation. I think one of the very important parts of an espresso martini is that head on top. The foam is crucial. I think it changes the flavor profile of it, it changes the whole experience. I'm a big fan of double shaking an espresso martini. If you double shake it, you'll get more air in there and you can get that in there. What do you mean by double shaking? Shake it dry. Shake it dry and shake it with ice. Without ice and shake it with ice. I don't think it totally matters. What's nice? This is with Reposado Tequila. This is Repo. Yes, this is the tequila one. Okay. And the liqueur. And what was the recipe on this one? We'll share them all in our blog, too. I guess we don't have to read them off in the episode. Two ounces of tequila. Oh, yum. One ounce of espresso chilled and one ounce of evil bean coffee liqueur. Nice. This is really good. Yeah. Yeah, it's nice. Nice work. It's not like it's a touch sweet, but not. No, it's perfect. Yeah, it's a perfect balance. Cool. Nicely done. If you're a little older like I, this category can be like, there's certainly people that have given up on espresso martinis because they had one that was like disgustingly sweet. Like some of them can be just so cloyingly sweet. So again, this is something where if you're making it at home, you can completely dial it in to exactly how you like it. You're in total control over how much of the liqueur you're using, how much coffee, but great tip on the double shake, doing the dry shake. Yeah, absolutely. I mean, the presentation on that with that foam has to be part of the reason that they're trending and experiencing. The three beat, we'll put like three beats on the foam, you know. Yeah, I think that's definitely another difference between the espresso Martinis of yore and the espresso, and if, you know, using actual coffee, you're gonna get that foam, whereas if you're using coffee flavored vodka, you're just not gonna get that. It's just gonna be one color. It's not gonna have a cool look. Right. As Lexi knows, everything's about if you can insta something. Yeah. Is it photogenic? Kind of is. Hazy beers. Side pour beers. Side pour beers. Slow pour pills. See, I only take pictures of stuff that are esthetically displeasing. Like when I drop a hot dog on the ground, but then pick it up and keep eating it. Whoops, relish side down this time. With the Scotch one, it might be interesting to have a little pour of the Scotch on the side, so you can suss that flavor out. Plus, it's a great Scotch. This is Lindor's Abbey Scotch from the Lowlands. Lowlands, for a long time, were mostly for blending, but we've had a lot of newer distilleries open in that region that are just making some killers. Cool bottle. So I was at a famous steak house in Chicago, and they had an espresso martini made with a space-side Scotch, and it was so delicious, I thought, why don't we try it? This Scotch is so malty. Yeah, it is. It's like, got like banana, banana flavor, like banana bread. Wow, really fruity. Is this triple distilled? I know that's kind of the thing down there, right? No, this is not. I guess there's just so few Lowland distilleries that the one famous one, I know that was one of their big things. I am not an avid Scotch enjoyer, but that is kind of very good. It's like, I mean, I know it's silly because it's like made from malt, but it's like malty. It's like drinking a malty beer or it has like some of the same. It's really fruity. I like it. I like Scotch so much. There's a lot to experience in the world of Scotch, and I think that's the stereotype we run into a lot is I've always tried to get more people excited about or willing to try Scotch, and it's so pervasive that people just think they're all smoky. Like, I hate Scotch. It's smoky. Oh, look at the foam on this. Another one with an ice. This is the Scotch variation. Yeah, it's really interesting. Wow. Fantastic. Yeah. I think it's the perfect scotch for this, too. Yeah, it is. Maybe like, maybe like a little squeeze of lemon. Yeah. Espresso and lemon, very popular in Italy. Jim's been there. He knows. Well, you're actually Italian, too, right? So, yes, I am. This is delicious. Yeah, this is good. I would say try a lemon. It's a lemon disk, but. A disk. Whoa. Real soft. I really snapped that one. Just real softly. Watch those oils go into there because you can see them. Oh, yeah, that's good. I like it. Good call. Yum. Good call, Dan. Delightful. Yep, delicious. So again, if you, maybe we should play that back. I said delightful as an avid Scotch learner. Try that. That's really good. Well, this could be a really fun way to get people into the category that both ways. Like, I'm kind of snobby about, I'm not looking at martini menus. I'll be fully honest about that. But this is amazing. Conversely, if you don't think you like Scotch, I bet you might really like this. Yeah, just make sure you're using something with no peat. And this Scotch is also close to 100 proof. So I think that helps the character of the spirit come through a little better. And there's definitely some mustachioed hipster that is mixing like a dirty Isla, or like insanely peaty with espresso, because the monsters of smoke. Do you mean Greg Versch? I mean, I would like that, but I started out on LaFroy. That was my first Scotch. All right. Well, those are both good, but that Scotch one, I think, really. Scotch wins. Yeah, I think so. Really nice. We got two left here. This one, you may or may not have seen online. It is the, quote, viral, unquote. Is it the Martini of the summer? Espresso, espresso martini, possibly. This one is not made the same because you do, you're not supposed to have the proper tools to make it. This is the Airplane Espresso Martini. To do this, you will get two ounces of coffee and you will put it over ice. Then you will add one shot of vanilla vodka, one shot of coffee liqueur of your choice. We're going to go with Evil Bean again. Bailey's. Bailey's, one shot of Bailey's. Then you're going to try that. This is going to get more into that sugary realm for sure. Yeah. Let's check it out. You're supposed to do this on the airplane, like order from the person. I mean, you can't do that. You're not supposed to. What people are saying is like, have this before you get on the plane. I mean, you probably can't find a coffee liqueur on an airplane. But you might be able to. Because sometimes, of course, when I'm on a flight, the first thing I look at is their drink menu. Sure. And I notice the airplane size bottles of stuff that we can't get for our storage sometimes. So are kids key-stringing in their own 50 mLs and mixing this in the bathroom? You can make it. Well, as long as it's in plastic, at least at one point, because this would happen when I was in storage, people would bring in whatever they were going to put their liquids in, and they would fit enough airplane bottles in there to be at whatever Yeah. I mean, you could also stop at the duty free. I'm sorry, I don't know if they have airplane bottles there, but you're not supposed to drink. You're supposed to crack them open. Don't say use, Jim. You're not supposed to enjoy them. Yeah. Use. I'm going to use myself some Johnny Walker. Can I use a bottle there? That I got at the duty free shop. The color is... I mean, yeah, it looks like a coffee. It just looks like coffee with cream in it. I made a... Because I hadn't had one in 20 years the other night, I made it, and I had milk, which I never have. A white Russian? I made a white Russian and a Caucasian. Boy, did my wife ever roast me for hours and days. I think she's still... Fortunately, she went on a date. She went out of town for a week, so she forgot about it. She stopped. Why did she roast you? Just because it was lame? She's like, what are you drinking? Are you drinking a glass of milk at 10 o'clock at night? I was like, no, it's a white Russian. What is wrong with you? She said even worse. Yeah. It's easy on the stomach. Would you prefer I put Pepto Bismol in my drink? So yeah, I've seen people prepare espresso Martinis. They tend to look, the old ones would look more like this. Yeah. Looks kind of like chocolate milk. Or a mudslide. Ooh, mudslide. That's another one I haven't heard the whole time. There's no mudslide. I hate this. I probably think that's a mudslide. I'm just saying it looks like a mudslide. It looks like, you know. What's it, a Hummer or Hummingbird? I don't know that. Hummer? It's from Michigan. It's a classic cocktail. It's with ice cream. It's just like a mudslide, a little different. All right. We're not against it. We mean, I go to Wisconsin all the time, so they put cream in their drinks all the time. I'm not going to say that this is an authentic expression of a martini, but boy, it sure does taste good. Yeah, it's good. But, I mean, this is, yeah, Roger, you're right. This is what I thought of an espresso martini was 15, 20 years ago. Yeah. It's not something that I could have like three of, but it tastes good. I mean, it's creamy. It's very mudslide-esque. It's mudslide-adjacent. Yep. We'll call it, you can call it a Columbia mudslide. I also, because it's good for coffee. I wonder if this is like... I wonder if this is supposed to be like an airplane drinker situation because of the cream quality, where you have the cream and you're like, okay, I'm ready to take a nap. Oh, sure. But maybe the two ounces of coffee doesn't do anything because you're traveling and it's exhausting in its own way. It sure is. All right, we got- This is pretty easy to like and it's not glowingly sweet. I think using the real coffee is kind of key. People could make this drink without any coffee in it and that would be too sweet probably. Yes. All right. Is that it? We've got one more. One more. I felt like we couldn't talk about espresso martinis without talking about Jeff's favorite tip top espresso martini. Oh, yeah. So if you have seen them in the store, there are these adorable little cans. Yeah. And you just shake them up with ice and rock and roll. So we're going to try the espresso martini as well. I actually last night they had a they just came out with a paper plane. I had that last night. Very good. Yeah. Really nice. I really like that. I've been pretty impressed. I'm also a sucker for little cute little serving size cans. It is adorable. They're very adorable, but their quality is next level. Very, very good stuff. Cool packaging, cool cocktails. Yeah. Lots of different options. Really well made. Make a nice stocking stuffer around the holidays. The Mai Tai one is better than Mai Tai's I've had at bars. For sure. Speaking of adorable cans, the Fever Tree cans are tiny and adorable. And the new Cutwater Mix Packs in the small cans, which is nice. Margaritas and then they have a red, white, and blue one with Pina Colada, Blue Hawaiian, and Strawberry Daiquiri. Nice. Got an Aqua Velva. Little Buddies available in Apex, not only $10.99. Yeah. From Hopewell, those are good too. So that's what we should all be doing for stocking stuffers, is just a bunch of little mini. Tiny cans. Yeah. Is that creamy or is that all? No, that's all aeration. Well, that's good. Yeah. But it looks, again, a nice separation is happening. A nice foamy head. It's more of a cappuccino head than an espresso head. I could see like a swath of orange being nice on some of those too. Oh yeah. Isn't that an Italian thing? Yeah. I mean, I think a citrus and lemon or orange, I think would be. It's good. A touch of like cinnamon, maybe. There's a spice element there. Yeah, that's nice. Very good. And they come in four packs and you can buy individual cans also. Yeah. Yeah. That's good for just being able to pour that and shake it up. Do not drink it out of the can. Serve it over ice. Yeah. It's not meant for... Just because it's in a can doesn't mean you should drink it from the can. But you bought it, so you do what you want with it. We recommend pouring it over ice at a minimum. Really make it a cocktail experience. So you go to your local Goodwill, and you pick up some beautiful cocktail glasses on the cheap. It's always there. Your friends are over, you're in the kitchen, they don't know what you're doing, you're making drinks, you crack a couple of these open, shake them up, and then pour them in these beautiful little cocktail coupes, and they'll be like, whoa. Make sure to cough every time you open the can to cover the noise of the can. Just like if you're smuggling coke into a movie theater. Well, this was great. Thanks for doing all the cocktails. Yes, thank you for doing all the work. Of course. That was fun. A lot of cool stuff here, and gives you some ideas on what you can do at home. Everybody was making cocktails at home during the pandemic, and you can still do that. Yeah. I think people still continue to do that even after the pandemic. Yeah. It's fun. It sure is. Wow. Especially if you're getting the $18 cocktail blues. Yeah, right. Easiest way to fight that is to make some drinks at home, especially some of the simpler ones. And just more, just better ingredients are just better. We're getting better ingredients. Yeah. Yeah. We're in a state of the, where everything is getting more dialed in, and the quality of the alcohol is only increasing. Yep. All right. Well, thanks Lexi for doing all the mixing. That's how it will work. Thanks to the Stewart's and the Jenner's of the world for their cocktail virality. Oh yeah. Martha's might be one of my favorites from today. Yeah. That was good. The Scotch was a standout. Yeah. Yeah. That was good. Cool. All right. And all these recipes will be on the blog also, and some instructions, some easy to follow instructions about how to make them. All right. Well, that was really fun and illuminating and refreshing and delightful. We hope you enjoyed it. If you enjoy this podcast, please leave us a review on Podcasts, the Podcast app. We'll be back next week with another interesting topic. Who knows what it'll be? We probably are due for a bear episode, Raj. Yeah. I think we could do a quick review of what's new. Yeah. What's new in bear. So until then, I'm Jim. I'm Dan. I'm Lexi. And I'm Roger. Keep tasting.