Sadly, Roger is sick. A lot of this was based on Roger's entire podcast personality. You have collected Roger's greatest hits. I know, and he's not here. It's all of his favorite things. I know. And we have to record this today. Yeah, yeah. Because we're taking the day off, because it's the 4th of July. And we need to have it on the 4th, so we want to have it for the people on the 4th. Did you tell Roger that he's not gonna be in this one? Yeah, he knows. He knows he's not gonna be in this one? Yeah. Yeah, he was okay with it. So it was fun. But he's in spirit here. Yeah, he's here. I mean, he is literally here in spirit, because these are all- Spirits. These are all a lot of things. We've got a collection of cocktails. Well, there's a few other crazy ideas we had, but he's here in spirit, and we had these ideas about cocktails that celebrate the 4th of July, or things around the 4th of July, or just the general party atmosphere, the beach atmosphere, the outdoors I was going to say that it's one of his favorite holidays. The 4th of July is one of Roger's favorite holidays, but then I started thinking, that Tuesday is one of his favorite holidays. I think all of our... Groundhog Day literally. He loves Groundhog Day. He really does. Yeah. So we're here to celebrate one of Roger's favorite holidays. Yeah, one of Roger's 12. That's just how he just loves everything. One of Roger's 12 favorite holidays. Well, he likes a reason to have a themed drink, and I think that's what we're doing today is themed drinks. All right. You want me to start or? Yeah, I'm just on the mark for the ride on this one. I have no idea what you guys are cooking up here. You're listening to another episode of Barrel to Bottle, The Binny's Podcast. I'm Jim, I work in the Communications Department. I'm Dan, I work in Spirits. I'm Greg, Communications. Lexi, Communications. Dan does communication stuff too. Yeah, he does. He's an overlapper. When he was a fence-sitter. It's hard to tell. Communicated right now. Yeah. We are going to do some cocktails today that are loosely inspired by the 4th of July holiday, and celebrate some of the spirits that are around that holiday. We'll explain why for each one. I'm coming up a blank right now. Yeah. Stone fence? Are we doing a stone fence? We are doing a stone fence. Okay. We're going to do a stone fence. We've got a- Something called a bomb pop? THC bomb pop. THC bomb pop. Seriously? Yep. I'm actually guessing these things correctly. I didn't read your email. We've got the Madeira Cobbler. Okay. You're going to have to explain when we get to it. Yeah. Then we've got a Apricot Brandy cocktail called the Sunny Disposition. Well, how's that tie into Jaws? Because Quint loves Apricot Brandy. He asks for three cases of it when he goes on the journey, and so I tried to find something that had Apricot Brandy in it. Well, why is it the Sunny Disposition? Because he has a Sunny Disposition. Quint does? It's a joke. That's the joke. Okay. Yeah. That was a good cocktail name for, I didn't make it up. I found it somewhere in my life. This one's the sourced one. Okay. All right, let's dive in. That's Sunny out. Yeah. We have to put forethought into this. Oh yeah. We got recipes printed up. These. This is no hastily constructed cocktail episode. Let's start with the- Maybe we'll start with the stone fence, the Tiki stone fence. Tiki stone fence. Yeah. So a couple of weeks ago, we- You took how to make a Roger drink even more Roger by Tiki- Well, a couple of weeks ago, we had the Seattle Cider Quick Sip episode. Absolutely. Where we talked about the Guava Citrus Cider, which we all loved. It's great. Yeah. I suggested you make a Tiki Stone Fence, and I believe you had a suggestion about using the syrup from Maraschino Cherries. Absolutely. Which will give it a little bit of that cherry almond zip, which could replace the Orgeat. So this is like a totally easy Tiki drink to make without having to squeeze any juices, without having to get expensive Orgeat. I was just riffing, but we're actually doing this thing. Yeah, we're going to do it. We got the Guava Citrus, we're going to add some dark rum, and then we got some of the syrup. All right. What do you guys think the ratio is for that? I did not look up a stone fence. I don't know, it's a shot in a beer. There's no wrong answer to the mix here, because it's a shot in a half a beer, a shot in a beer. Yeah, like half. I will say that four or five years ago, we did a stone fence with different recipes. We each had our own recipes. I just used regular cider instead of cider beer. Oh, like still cider? Still cider? Yes, just cider. Or just cider. Well, it's apple juice. But it's not juice. Well, it is. If it's sweet and yellow, you got juice there. It's unfiltered juice. And if it's tangy and brown, you're in cider town. Tiny and brown. Tangy. Tangy. Tangy and brown. Why would it be tiny? I don't know. I'm quoting Ned Flanders. Oh. Or misquoting Ned Flanders. For those listening at home, Jim is carefully, carefully measuring out the various spirit ingredients for this tiki stone fence. So what's in here now? That's great. Let's go over it again. Plantaray, original dark rum. Got some Guava Citrus Seattle Cider. Guava Citrus Imperial. Which is an Imperial cider, so it's pretty strong. 8.4 percent. It's a pretty strong cocktail. You can taste the percentage. Yeah. Then some of these cherry maraschino juice. So this is just rum, cider, and cherry juice. Yeah. Is this something that you would typically serve on the rocks or is it? Probably on the rocks. I think, like she said, the alcohol is apparent. It's good. The alcohol is apparent, but if you get an ice cube in here, it's slowly melting, it'd be nice. I think that the alcohol being apparent is what keeps this together, because it could get really sweet and overblown. There's a zippiness to the cider that keeps the cocktail on its feet, and the alcohol gives it shoulders. I wonder what shaking it would do too. Well, the cider is carbonated, so. Frisante. Probably. Explode in you. Yeah, you could shake the cherry juice of the rum with ice, just to cool it down and water it down. But yeah, the stone fence probably dates back to the Revolutionary War because that's what we had. And Roger will tell you what absolutely does. Yeah, because we had cider and we had rum. Yeah, so they were trying to figure out ways to mix those two things together, I assume. And so they came up with the stone fence. The guava and the cider like kind of plays with the esters and the rum nicely. Where you're not sure which is which, but they blend together really well. It's nice. Yeah, it's a beach sipper. Definitely a beach sipper. Yeah. I want a tall glass of this and on ice. Yeah. Yeah, that's what I want. Your new Binny's double wall stainless steel. Yeah. Or you can enjoy the guava citrus Seattle cider on its own as we did. It was quite enjoyable. Yeah. You could do that with a shot of the rum. Yes. You could also enjoy. Yeah. You could just do a shot of rum and a cider back. If I go to a bar and they have a shot beer and it's a Seattle cider and rum, I'm getting it every time. Listen up, Bars of Chicago. You're welcome, Bars. Yeah. That's the Tiki Stone Fence. I like it. That we came up with three weeks ago. That's American as guava citrus apple pie. Hey, it's American apples. Yeah. So it's an American cidery. All right. All right. Very nice. Cool. What's this cocktail? This is called the Madeira Cobbler, and a cobbler is a type of cocktail, right? Yeah, Lexi, so. Really? Yeah. I'm unfamiliar. It's a subcategory of cocktails, like it's kind of a Smash kind of ish. Yeah, it'd be like, I don't know, like a margarita and a gimlet are basically the same thing, but not. A margarita. Just like how a margarita and a gimlet are similar, this is similar to a Smash. Smash. The Smash has whiskey, the cobbler has, I guess, rum or Madeira. According to Difford's Guide, the cobbler is a shaken drink served with straws and a goblet or a Collins glass. Usually has a garnish of fruit or mint, and they're often wine-based. Okay. Wine-based Smash, which would be Madeira. Also, Madeira has, even the sweetest ones have a just refreshing and almost bracing acidity that they're just lovely. I love Madeira. What fruit are we cobblering here? Blackberries. Blackberries. Blackberries. Do you have a good Madeira history about it being used or it being a popular? Yeah, it was, I mean, it was what they toasted the signing of the Declaration of Intendance with. And if you go, there's a brand called the Rare Wine Company that they have four, the four different levels of sweetness are based on like it's Charleston, Cercele, I think. Yeah. So the warmer it is, the drier, or the warmer the city is, the drier the Madeira is. Yes. So like Boston Bua, which is like the semi-rich, kind of acknowledging that it was an important drink in colonial times. Sure. And it was because you could ship Madeira all over the world in hot conditions or whatever, and it's already a highly oxidated wine, so it can survive and taste the same as it did before you shipped it. Yeah. So popular beverage among the founding. Yes. We stopped saying founding fathers. We started saying, what do we start saying? The framers of the Constitution. The framers, yeah. So yeah, so I was thinking of Madeira. I know Roger always talks about that one as a, as he likes to drink Madeira on the 4th of July. He likes to talk about Madeira on the 4th of July. Yeah, he likes to drink Madeira all the time. But he feels justified in talking about it on the 4th of July. Absolutely. I think when Roger, yeah, when Roger or Dan have a 4th of July gathering, they bring a bottle of Madeira. This recipe called for a dry Madeira. We didn't go with the New York wine company or the rare. We didn't go with the rare wine company just because I wasn't sure which one was which. This is a bottle of Blandy's. Blandy's five-year Cercele. So that is the driest. Cercele is the driest. Yeah. Five years old. Blandy's is a great producer too. I wanted to go with the New York momsy just because I like saying momsy. Momsy. Momsy, would you come out to the island this weekend? Momsy is the sweetest of the sweet. Right, of course. Just keep that in mind. According also to the Internet, in the 18th century, they used to have Madeira parties, where they would just get together and drink Madeira. That's just called a party. That's Roger's ideal day. The other thing, if you're looking at Madeira, and you're looking at the price and it's a little off-putting, keep in mind that when you open a bottle of Madeira, you can drink it for like 10 years and it's not going to change in the bottle. So yeah, buy Madeira, spend a little money on it. It's great on its own. You can use it and things like this and it lasts forever. So it's not like even port, which you've got to drink in a month or so typically, or sherry, or certainly regular red and white lines, which you're drinking a day or two. Here's the thing. Here's the thing about what Dan is saying right now, is that he knows, he knows very well, the Madeira does not last forever in his house. Right. It does not last forever in my house. But if you're doing something like this where you need a shot of it, or even if you're cooking with it, like one of the things we always run into in stores is when people are cooking, they don't want to spend money on it, but this is going to be a major flavor component in your food. So if you're cooking with Madeira, keep in mind, if you need a tablespoon every six months, that bottle will last you forever. It's not going to go bad once you open it. Or you just use a tablespoon and then you also drink some on the side. Sure. Then next thing you know, you need another bottle. Yeah, absolutely. That's how you try the entire Blandy's portfolio. Yeah. It's nice to be on the side. Not having to do the shaking. Yeah. It's pretty great, right? It's real nice, yeah. The Madeira cocktail pours a golden straw. That's something. It smells so good. So guide us through your process here, Jim. Wow, this smells so good. It's like you took Madeira and made it even more interesting. Yeah, so it's two and a half ounces of Madeira, dry Madeira, half ounce of rum, two-spin of simple syrup, and then orange peels and blackberries. What's your rum? Plantaray. Oh, yeah, Plantaray. Yeah. I'm going to have to explain to my wife why I'm mixing wine and rum at home for dinner tonight. Just explain it to her by handing her a glass. Yeah, and you could garnish it with some orange peels and some blackberries. I think a little mint. Mint? It would do that. Yeah, you could. I would probably muddle up the blackberries a little bit, maybe. I think the shaking probably doesn't do enough. Extraction. Yeah. You want to get that blackberry flavor in there, I think. That's nice. This is very delightful. Yeah. It really comes through. At my house, we have this thing when the dog is fed chicken instead of kibble, we call it chicken bliss. I feel like this cocktail is Madera bliss. Oh, man. Yeah. That's good. That's really nice. That'd be a good, also a good summer sipper, a good sipper on the beach or in the backyard. Like mild sweetness and salinic acidity that keeps it so fresh. Yeah. I think you could even get away with no simple syrup. Yeah, probably. I mean, it doesn't take away. It's certainly awesome this way. But yeah. Well, you got the dry, you got the dry Madeira, so it's a little sweetness. But I think also the blackberries probably provide some sweetness too. Yeah. That's great. That's a fun way to toast our Constitution. All right, so we're gonna move on to the Spirit of 76. Roger was gonna specifically make this one because it's a punch, but he was gonna scale it down just for our needs. And so this is with Apple Jack. And Dan, maybe you can tell us a little bit about, I mean, we've layered Apple Jack, we cover it quite extensively on this podcast, but let's just do a refresher. Well, so Apple Jack, back in the day, they would basically ice distill cider, fermented cider, to concentrate the alcohol. But the problem with that is you end up with methanol, which is a major poison. So now the Apple Jack on our shelves is a distilled product, but it's like a- Don't worry, no one's making it, no one's just freezing it or anything. No, no, not anymore. What we have on the shelf is basically a little bit of a sweeter version of their regular apple brandy. Yeah, this was like the original one. I mean, when you think back to colonial America and when you built a homestead, the first thing you did was plant apples because it was a food source and it was a way to press the apples and make cider, and then you had calories through the winter. And that was kind of the Johnny Appleseed thing, is he was actually going around the country planting test orchards, and then he'd come back and he'd sell apple trees to people that were settling. Roger's great-great-great-great-great-great-great-grandfather. Is it, really? Oh, Johnny Fruit King Appleseed. Well, and I, so I used to work in research of apple research, and... What? Yeah, so... Yeah, damn, it's the most high-faceted. Yeah, you missed it all. And so, I used, we used to look for, when we were doing our, this was in Michigan, when we were doing our studies, you could find old homesteads. Yeah. If you could, there was, if there wasn't a building of any kind, you could find old homesteads by finding apple trees that were just really old, and they were sometimes growing apples like you would never have seen before. Or really old varieties that have been propagated to, now or used to be propagated, but now we've really focused on like 15 different types of apples in this country now. Yeah. Interesting. I had no idea, Dan. You're a multifaceted person. I've been alive a long time. Don't get them started on insects. Oh yeah. I mean, yeah, you do insect stuff too. That was part of it. It was like insect research. It was all tied together. Yeah. What's that one tree you hate too? Bradford pear. Don't you hate that tree? Why do you hate the Bradford pear? Dude, I started hating on the Bradford pear in my backyard, and my neighbor was like, well, at least it's not a silver maple. So Bradford pears, first of all, they stink when they bloom. It's not a corpse. The reason is that they are partially at least pollinated by flies, so the stink is to attract flies. It also has really narrow branches, like the angle between the branch and the trunk is so narrow that if there's even a breath of wind, they start to break apart. And then if you go out to the western suburbs, when they're blooming, you can look into any open field and just see, they're very invasive. You can see just tons of bread for pears everywhere. So they're a big problem. They still sell them at nurseries. Don't buy them. If you got it in your yard, chop it down. Plant something else. And they don't have a fruit, though. It's not a fruit tree? They produce a little tiny... Crappy little pears. It's not a fruit. I mean, it's a fruit, but it's like... It's not something you would eat. Okay, so they're totally useless. Oh yeah, 100%. I have one in my backyard, and it's a beloved 4th of July memory. We went to the parade, and then we came back from the parade, and one of its limbs was just on the sidewalk. The whole limb fell, and that stupid tree is still alive. Well, you just gotta look forward to the annual stink every spring. Yeah. Our next cocktail. Foamy. It looks like a hazy beer. It does. It won't taste like one, though, so we're in for a treat. Holy cow. Smell this. What the heck? Okay, you said it's like a punch. Man, I can imagine just dipping into a bowl. This is so good. A ice ring floating in it, the red ice ring. I think that this is the perfect... I know it's 4th of July, but this is more like a September drink. Oh, yeah. Yeah. When it's hot as hell, you don't want it to be yet. You're ready for fall, but it's... That's me after Labor Day. Autumn spices. It's Apple Jack. Also, we didn't talk about Laird's as the oldest distillery in the country. Yes. They've been around for... Back in the day, you'd made with what you had. Yeah. The rum was... They were making some rum here, but generally it was coming from other places, and so you fermented and distilled apples. Once again, rum. We've got Apple Jack, so three ounces of that, an ounce of rum, an ounce of lemon juice, an ounce of Demerara syrup, and then six ounces of chilled chai spiced tea. So I just took some chai packets. I made a concentrated of that, and then I put ice cubes in it and chilled it. So I just made a chilled iced tea basically of chai. That's why this tastes like autumn. Yeah. Well, it's got such that... I think it's giving it that tannic grip, which just makes it... Even on a hot day, this would be refreshing even with all that spice. And the lemon, the acidic lemon too. It's got a pretty incredible mouthfeel to it, so... What do you call this? The Spirit of 76. Oh, this is the Spirit of 76. So yeah, it would make a great punch. Yeah. When you're sitting in the air conditioning on the 4th of July, watching a Ken Burns documentary or at your family's Thanksgiving get together. I mean, yeah, it would for the first Thanksgiving, an American Thanksgiving. This might even work like hot. Hot? Yeah, it might work hot. Yeah? Oh yeah, it would definitely work. Not on the 4th of July, but nice. Cool. Good work on that one, Roger. Sorry you missed it, but it was quite delicious. Roger definitely is having one of these right now as he listens. It harkens back to the colonial period when punches were the norm and often prepared with tea. I like it. So even though we had the Boston Tea Party, we still like tea. Yeah, but we drink coffee though. Yeah. You could have a spirit of 76 tea party. Okay, so, our last, my last cocktail is the Sunny Disposition. I was looking for Apricot Brandy. I know it's Apricot, but I think Quint says Apricot. Apricot Brandy. Chifi, you let me handle that, Chifi. Is that a Simpsons thing? Jaws. Oh, it's Jaws. Oh, sorry. Have you not seen Jones? I had to watch it just so that I would understand what they were talking about. So it's my favorite 4th of July movie because it takes place over 4th of July. Name another 4th of July movie. Independence Day. Independence Day. Independence Day 2. I forgot they made a sequel. Probably something else. Sandlot takes place over the 4th of July. It's a holiday about the 4th of July weekend and how the mayor of this town will do anything to have the tourist dollars. Quint is very gruff, both the actor and the character, very gruff. I thought this was a funny name for a cocktail with Apricot Brandy, because in the movie he requests Apricot Brandy, it's his rider, for going on the journey to kill the shark. And what is the cocktail? It is Tequila Suze. Well, I meant what's it called? The Sunny Disposition. Sunny Disposition. Yeah, and you know, Quint has not a Sunny Disposition. So it's Tequila Suze, Greg, Suze, your favorite. Love Suze. And Suze is what, Dan? Oh, what is it? It's like basically Amaro Adjacent, but it's a little lighter on its feet. And Gentian, yeah, Gentian, of course. It's like they liked gin, but they just kept going. It's a Gentian spirit. Apricot, Brandy. Suze is also the color of like Mountain Dew. It smells like dandelions. Dandelions. Dandelions and a summer breeze, fabric softener. Ooh, fabric softener. I only get my nose in there. There you go. Also, some lemon juice in this and then some cane syrup. Sure, cane syrup. We're just going to use it to demerara again. And then Boker's Bitters, which we didn't have that. I'm not familiar. Yeah, it seems like it's a kind of the notes were like licorice, dark chocolate, some fruit maybe. So we're going to just kind of mix the chocolate bitters and the orange bitters and hope for the best. We should do a dash of Ingo in there too. I like having the options. We have the bitters. We can use them. Sunny, disposition, Quint approved. Yeah. OK, the Sous makes this come to life. Oh, yeah. That combo of Sous and Apricot Brandy is like magical. And chocolate. And chocolate, yeah. Yeah, 100 percent. I love a complex cocktail, and this is definitely that flavor wise. Just like Quint. Not a stock character, not an archetype. It's the bitterness, too. Wow, that's I like that. Oh, wow. The Sous really dominates the palate. Bitter like Quint. Yeah, yeah. Yeah. Why is it called? Is the is the name of the drink itself ironic? Yeah, I think so. It's a very bitter cocktail. This is a very bitter cocktail. Yeah, I like it, though. Citrus, the spirit, the spirit. The man, it really catches the side of your mouth. I decided to use Reposado Tequila instead of Blanco. That's fine. Yeah, it works. Good choice. I almost forgot there was tequila in there. Save the ingredients again. Two ounces of tequila of your choice. Yeah. We want El Mexicano. Half an ounce of Sous or some other Junction Liqueur. Half an ounce of Apricot Liqueur or Brandy. Half an ounce of lemon juice. A sixth of an ounce of cane syrup. And then something called Boker's Bitters. Which we don't have Boker's Bitters. Which we don't have. We've got a blend of other bitters. Yeah. So I used Angostura, Angostura Cocoa, and Fee Brothers Orange. Although the orange brings a lot. I mean, everything just is there, but like plays well with each other and that's nice. I feel like when it first hits the palate, you get that citrus like blast, but then on the end, it's so bitter that it's, I really like it actually. It totally scrapes the palate clean. Yeah. And like it seems like lemon up front, but the bitterness, it meshes with the lemon, but it's because of the Junction also. Yeah. Okay. The last time I had a cocktail like this, it cost me $25 and I was in a place in New York where you have to know the door. Yeah. Right. Yeah. And the secret knock. And the bartender was wearing the thing on his arm. Oh, sure. That thing? He had it tattooed though. Maybe also. That would be so funny. Yeah. Okay. Well, cheers to Quint. Yeah, that was a good one. I don't think he would go through the trouble of making it. He would just drink Apricot Brandy and Narragansett. But, you know. Might find this a little precious. It's also the 50th anniversary of Jaws. If you're attending a screening, like I will be doing at some point. You're going to see Jaws this summer? Oh, yeah. In an inner tube in the lake. That would be awesome. I think they're doing it on Martha's Vineyard also. There's actually sharks there, though. Yeah. Shocks. Shocking. Shocks. Talking about shocking. It's like one of three things we're terrified of. Yeah. I mean, most people are. We have one more to go? Two more to go? Oh, jeez. Oh, yeah. The last one, the other one is an ice pop. Oh. Okay. You can barely hear it's on. That is a frequent sound from my childhood. Yeah. Oh, yeah. My dad would make orange juvias. It was one of his specialties. Yeah. It's a nice flowery aroma. Made a full batch. Look at that. Don't take it yet. Don't take it yet. It's going to garnish. Take this seriously. I didn't understand what you said. When you said don't take it yet, I didn't understand that because I'm an idiot. So everyone has heard of a Froze. This is basically the same thing but not. All right. So we've got some red wine, slightly sweet. You're using the Dona Shone Blaufrunkish. Exactly. If you don't know what that is or where that is, you can also just go into the store and ask a wine consultant, and they would love to point you in that direction. Mix it up with some berries and top with a little bit of sweetened condensed milk. This is fabulous. Yeah. Did you record me crunching on my- Oh yeah, we'll get it. My dentist is going to be so mad. It's fine. They're little chips. Actually, it is pretty good. Condensed milk gives it like a touch of like creaminess. It's very refreshing, obviously. Low alcohol too. This is one you could drink all day and be all right. Because I think the wine is like 7% or something. Shouldn't we put some rum in here? Yeah. There's that way to do things too. We can do that, yeah. Maybe a shot of bourbon. I mean, we've got some angels cast strength over there, I think. Something American. Yeah. Light and airy and fluffy. But you can make sangria or you could just do this. What's the 4th of July connection? The berries are red and blue. So they are. And the sweetened can does mother's white. Yeah. And if you need something that you can drink a lot of on 4th of July, this is definitely one of those things. I think we all need that usually. That was kind of my tie-in. This is so refreshing. Very good. Yeah. I have a way to drink Blau Frunckish now. I'm sure that there's other wines too. Yeah, I think it's a good choice to have a wine with some sweetness. Yeah. Especially, I mean, you water it down quite a bit with ice and whatnot, so. Yeah. Thank you. That was good. Beaujolais takes a good chill. You could use less ice and have Beaujolais. Oh yeah. All right. Last one. This is a shout out to Tom Mariani. This is something he's going to be really excited about. Yeah. Yeah, he will. Where did this idea come from? Tom Mariani. I got an email and he said, hey, so could we talk real quick about a social something for THC? Yeah, sure. Whatever. Call me whenever. Yeah. So I get on the phone and he goes, okay, popsicles. I'm like, what? He's like, we take the THC beverage, put it in a mold and you freeze it. Something you cannot do with whiskey. You know? Yeah. I mean, which is beer, but I like it weird. Yeah. I mean, anything. I mean, it doesn't like I think even beer was kind of it doesn't freeze. Great. So I'll beer freezes for real good. Oh, you sound like a guy who's accidentally left a beer in the freezer and had it explode. Like many, many times. And wine. I've had the rosé in the freezer and had to get a knife and pull the rosé out of the bottle. And the glass shards in my mouth. I've done that before. I did that this weekend at the Highlight. But THC has no alcohol, so it's going to freeze. Okay. We haven't talked about THC on the podcast. We probably should do an episode. What is there to talk about? There's lots to talk about. I will give you a warning. I had to do some experimenting to figure out what layers were going to freeze and in what way. I noticed that they don't match. Because I had to figure out what was going to freeze. The most beautiful ones are still in the freezer. Those will be on social for everyone to see. These are not. You take Coco Lopez. Coco Lopez. Which we sell at a Binny's. Which is the coconut milk. Coconut cream. Coconut cream. That's what you want to use folks for your pina coladas. Pina coladas. I cannot stress that enough. If you like pina coladas, make sure you get Coco Lopez or another coconut cream. Getting caught in the rain. Did you say that there's a beer called Beer for Getting Caught in the Rain? It's off-color beer. Off-color. It's an oat ale with pineapple and coconut. Oh, yum. I don't know about that. I don't know if I'm going to buy it. Of course, you're going to buy it. I like their stuff. Yeah. So take that and water it down a little bit. So to do that, you just add some ice like we were making a pina colada. You're going to water down the Coco Lopez a little bit. Yeah. So otherwise, it's too thick and it's going to do what you'll see in just a second. So take that and water that down a little bit. They're in the bottom or the middle or the top of your mold, and you'll freeze it in order. Then you take the Blue Razz from Mars, the Stupid Soda. Mars Stupid Soda THC Blue Razz. Blue Razz. Yep. And you'll freeze that. That freezes perfectly. And then you'll take a little bit of strawberry or regular grenadine, add a little bit of water to that as well, and you'll freeze that as one of the other layers. So you have a coconut white layer, a Blue Razz Stupid Soda layer, and then a cherry- A cherry or strawberry. A super gross layer. Are there other THC's that are red? I didn't see any red ones specifically. I know that we just got actually a fruit punch, but I don't know how many stores it's in yet. But I went with blue. Yeah. If you're not feeling 4th of July-esque, they also have orange, and I think you could do orange with the coconut cream and it'd be very, very good. I'm just wondering if people wanted to go extra THC and get a red and a blue one. But blue is probably enough. What are we supposed to do with these? I don't know the best way to do it. Well, you got to get the outside ice to melt. So hold it in your hand and then it should pull out a little easier. These don't pull out very easily because, again, it was a, I don't know. This is sloppy. Yeah. Well, the pretty ones are in the pool. Okay. Well, it's a podcast too, so they don't need to look nice. Yeah, they just need to taste good, which I think they're going to. A little bit confused. Okay. So the coconut cream is like gloop. I know. I couldn't figure it out, but it's- We need a colder freezer? That's like a non-Newtonian fluid. It's never going to freeze all the way. I don't know. But the recipe I just gave you on the podcast is the exact recipe to follow that is going to freeze nicely. Okay. I'm disintegrating. It's okay. You got a spoon or something? The coconut is all globbed at the end of the thing, and the popsicle stick is not deep enough because of the- Oh, yeah. That's what I'm looking for. Thank you. Love this. Oh, I like it. So just think about the flavor because here we are. Oh, no. The coconut and the blue raspberry are really delicious together. I had just a touch of cherry. That's a bomb pop, except the coconut's even more. But what is the white in a bomb pop language? Lemon ice, something like that. Nice. That's fun. That's really a lot of festive. How much stupid soda did you use here? So for six bomb pops, I used about a little over half of a bottle. And the whole bottle is five. Yeah, they come in bottles. I don't know. Yeah, these are the ones that are sold singly. Oh, and they're like the like there's an orange, a grape. Okay. Is it a 12-ounce bottle? Yes. Yeah, okay. So I think there's five milligrams in each bottle. So in your exact thing, it's, I don't know, like maybe a little less than a milligram. Okay. That's pretty mellow. Do not unwittingly dose your friends and loved ones with this. You need to let them know first and keep out of reach of children. Yeah. That's sad. But flavor-wise, it's kind of fun. Blue raspberry. Coconuts fun. Yeah. This is adorable. Yeah. The nice layers of the red, white, and blue. It's more coconut syrup gloop than I would have imagined I'd consume in a lifetime. Yeah. So the final recipe. You're the big spoon. Peewee Herman. I don't know if Peewee Herman says it. Did you say Waka Waka? Yeah. That's it. The final recipe, I watered down that coconut and blended it, so it's a little smoother and more frozen. Yeah. It's nicely mixed down a little bit more. Again, we have the trial. I think you did a great job. It's fun. You know what? We should put some rum in here. That's what I got on that road. Blending THC and alcohol. Okay. All right. Nice. All right. Well, that's a red, white, and blue way to celebrate this nation that we all love. Yep. What better way to celebrate America than with some of our finest spirits? Absolutely. And THC. THC's. And about a milligram of THC. Hey, the founding fathers grew a ton of hemp, and this is all hemp derived THC. Look at that. Brought it back around. Wow. We didn't even think about that connection. They just used it to make like choker necklaces, you know? Yeah, rope. That's exactly what they were doing. And ponchos, those ponchos. Yeah. That's what they invented. The hacky sack. The stoner poncho and the hacky sack were invented by our framing fathers. I don't like that. Framers of the Constitution. That sounds a lot better. Framing fathers? No, framing fathers. Yeah, that's just something stupid I just said. I think of whoever was sitting around creating picture frames. And they're like, so hear me out, guys. So we use four sides instead of three. Oh, that's crazy. Tri-corner frame. But yeah, that's a perfect connection to THC. Watch Jaws, watch Ken Brant's documentary. Watch the musical 1776. When we're open till five, after that we got a thing to get to. Yeah. Yeah. Yep. Yep. Get in early and often. But they got the whole weekend also. We got the nice Friday, 4th of July. Yeah. We got two days after that to do stuff, which is great. Absolutely. Love it. Cool. Cool. Happy 4th of July, everybody. Thanks for listening to the Barrel to Bottle. We'll be back in your feed next week with something interesting. Until then, I'm Jim. I'm Greg. I'm Dan. I'm Lexi. Keep tasting.