00:00 Episode Theme Thank you for listening to another episode of Barrel to Bottle, The Binny's Podcast. I'm Jim, I do communications here at Binny's. In the room with me today. Roger, I do beer, also mixology. Chris, I do wine things, and I'm going to make some drinks today. I'm Dan, I work in spirits. So we are here because we had some cocktail ideas kind of spiraled and snowballed out of control from spritzes to herb cocktails to juice cocktails to old school Harvey wall bangers and stone sours, and then just landed on, let's do a citrus juice cocktail podcast that is breakfast adjacent because these are probably all pretty good breakfast things, breakfast cocktails, breakfast brunch cocktails. When I picked my cocktails, I thought we were doing brunch. But we moved into citrus cocktails. But we are going to do an herb one though soon, right? Yes. Once it's herb season, I think. Herbs, I think, and we get some more herbs. We're kind of experiencing the first nice days. True. Chicago land is seen in six months or so. Yeah, rest up, man. Yeah, what you say. So, I think that was like fresh summary. When I think of warm weather, the first thing I want to do is go have brunch outside and drink. Yeah. Well, I think we've established on some of the podcasts in the past where we've done mixed drinks that there's nothing more important other than I guess buying quality liquor. Ingredient wise, there's nothing better than fresh citrus. You cannot go buy a jar, can't buy the premix mixes. Buy the fresh citrus. Well, the way I, and I agree with Roger, I also will keep those shelf stable juices around for the fifth and six cocktail. Well, I don't care as much. It's fine to go to do both. Slippery slopes, my friend. That's when you switch to orange juice or pineapple juice based cocktails, because those are readily available in large format items. No squeezing required. Yeah. Yeah. Grapefruit and lime and lemon are the trio. You can get, we have a fresh squeeze thing of orange juice. What are we starting with today? 2:20 Cantarito Cocktail It's all fruit juice. As I sit here and you guys make me cocktails. Yes. I'm going to make a cantarito, which is- Never heard of it. One of the things I like that I've changed when I go to brunch, I still like a mimosa, but I've switched to drinking palomas. Cantaritos are adjacent. They have grapefruit, orange, and lime juice, and then you top it up. It's more like a highball because you top it up with grapefruit soda and they're just really refreshing. Good way to get your brunch started. What's the alcohol in it? Tequila. Okay. Yeah. Does that mean little singer or something like that? It's referencing the- Tiny dancer. Traditionally, they're served in those clay cups, like clay, like terracotta cups. Sure. I think the name Cantorito references those because they're like a miniature version of like a pot. Because I don't know that one. Yeah. Yeah. Anyway. When I made the Caffedeglio coffee cocktail, it recommended serving in that little clay pot. The clay pot was part of the flavor. Okay, Dan, what are you doing here? So I have a made a canterrito, split it with you guys. I did two parts orange juice to one part grapefruit, one part lime, and three parts tequila. I used a repasado. That's really a personal choice. I wouldn't probably go on Yeho, but a repasado that still has some of that fresh agave character works really well. I think that's essential with fruit juice, but I think a little oak can add some body and richness. I did a tahin rim and there's a sprinkle of sea salt in here, and then everybody topped theirs off with grapefruit soda. Typically, this is going to be served with copious amounts of crushed ice, almost like a mint julep, where you just have that. It's almost like a slushie when you drink it. I would love to have it like that, and it's delightfully refreshing as it is. Yeah. It's really light. It doesn't seem like there's alcohol in it at all. Yeah. It really doesn't. Yeah. It's great. Man. If that's not a breakfast. No, seriously. But it's this refreshing, the citrus that you squeezed, Roger, really doing a lot of heavy lifting here. Just really fresh and vibrant. Awesome. Then the little bit of bubbles from the grapefruit soda. So many people are drinking Topo Chico these days, and the secret to that, they've even started to just list it on there as they add minerals being salt, as well as part of the minerals. So I think just that mix of salinity and sour here is just pretty irresistible. Yeah. I mean, that's obviously a classic combination. Anything with citrus and salt, like a margarita is going to sink. If you wanted to save some calories, you could use a Topo Chico instead of the grapefruit soda. That's really up to you. I just think I just like that element. Yeah. It doesn't come off as a sweet drink particularly. Sure. It feels really weirdly balanced. There's so much citrus in here, but it doesn't seem tart. But there's obviously sugar, but it doesn't seem sweet at all either. Well, when you're making it, you're just kind of, I know we each topped it off, but you'd still only be using, let's say you made yourself a full-size one. Yeah. You wouldn't be using a whole bottle of soda, right? You'd just be using like a third of one. A third of one. Or making a jug, a borg full. You will see, I've seen videos like on Instagram where someone's making a contorito in a container the size of like half the size of like a whiskey barrel, like those whole barrel planters. You could scale this up to like a punch bowl if you wanted to have a nice citrusy punch for a crowd. Yeah, definitely. But like, yeah, imagine this with like omelets and like fatty like meats and stuff you'd have at breakfast. I mean, honestly, you could do exactly what you did for us. You'd picture it as a batch and then you would let people pour it over crushed ice and then top off with soda at the point of service so they don't lose, you know, the bubbles. I like that idea. Yeah, there's a contorito. Yeah, that's great. 6:28 Harvey Wallbanger I will make you a Harvey Wallbanger. All right. So Harvey Wallbanger is basically just a really simple twist on a screwdriver. All it is is vodka, orange juice, and a little bit of Italian liqueur called Galliano, which is that weird super tall bottle, and it's a neon yellow color. It tastes like vanilla and anise and a whole bunch of other stuff. It's really nice. And you just build this in the glass. I've already put vodka and orange juice together, so I've got a screwdriver base here. Yeah. And I will put this over ice for you guys. And then you actually float the Galliano on top, and that's it. Where's our Galliano? I've got it right here. This was a super popular drink in the 70s. There are a lot of these sweet, fruity cocktails back then. I brought just a little bit of Galliano here. I'm going to use a straw, like a pipette. Oh, look at that. It's really just a tiny amount of Galliano. I might have overdone it in these little glasses. It's interesting that something from the 70s, this is just my ignorance exposing itself, but to have something that to me is as esoteric as Galliano be in a popular cocktail from the 70s. I would say Galliano is much more esoteric now than it was in the 70s. Okay. My in-laws have a bottle of Galliano that's sitting in their basement window, and it's been there probably for 40 years. Right. If you're making one of these, it's just like an ounce and a quarter of vodka, three ounces of orange juice, and then just a little half ounce float of Galliano. The first thing you're going to want to do is smell it, because it really removes it from the screwdriver quite a bit with the aromatics. That's really interesting. Yeah, I like it. It definitely has that kind of almondy, bittersweet. I think I need more Galliano. Is Galliano proprietary? Do we know what's in it? Yeah, it is proprietary. It has a whole bunch of herbs. So things that I'm pretty sure are in there are definitely vanilla and anise and juniper, which is obviously gin ingredient, cinnamon, lavender. I think the list is quite long and they don't share most things. But vanilla and anise lead the way. Yeah. Huh, I really like that. I'm going to smell it. People that like herbal tea, this has given me herbal tea vibes. Well, it adds a level of complexity to what is essentially a screwdriver. Yeah. It makes it interesting. I mean, not that I can't found a couple of screwdrivers when I'm outside. Yeah, let's be honest, though. I mean, a screwdriver is just alcohol delivery system. You like drinking orange juice? You want to get drunk? But this is like that adds that complexity. This is a cocktail, then. A little bit of bitterness. Yeah. It's really nice. I wouldn't be surprised if there's some chamomile in here. Yeah, maybe that's it. It definitely is reminding me of tea. Yeah. Yeah. A lot of herbal teas are just kind of a mix, mishmash of some herbs, but also a lot of fruit. Yeah, have a smell of the straight stuff. Definitely, on the nose, you get more of the anise. It's got kind of a root beer sassafras thing going on too. Yeah, for sure. By the way, just some things about the Harvey Wellbanger. People probably wonder why it's called Harvey Wellbanger. This is probably totally apocryphal, but this dates back to the 50s, and there's allegedly some surfer dude hanging out in California Bar who got somebody, the guy who invented it was Duke Antoni, and he's a bartender, and this dude got hammered and he had his surfboard in the bar. It's probably Beach Bar, right? Right. He just couldn't get out the door, and I guess his name was Harvey. So he's probably banging into the walls. Yeah. Holding it horizontally and just trying to get out the door, and it's just banging. That's much better than the story I always heard. Yeah. Tell me. Was just that a guy at a party got really drunk. He was trying to talk to this girl, and she kept blowing him off. So he just got so drunk that he was banging his head against the wall, that he was all alone. Right. So I'll go with the surfboard story. Yeah, it's kind of mottling. I prefer the surfer. Yeah. That first cocktail in particular, I think it would very comfortably fall under the category of what you call a corpse reviver. You know, a lot of people describe Bloody Marys as, you know, oh, will you drink that the next day? You're not necessarily feeling up to speed yet. The last thing I want to drink right in the morning is tomato juice and vodka. Like, here's some heartburn and the most boring liquor there is. Well, it's full of salt. Yeah. Yeah. Corpse Reviver is a great drink. I know Chris is. I think you've made that on the podcast before. I love the Corpse Reviver No. 2, and I'm not too displeased with the No. 1 either. There's plenty of awesome cocktails that if you don't want to drink a Bloody Mary, like I know the let's be honest, people want the garnishes more than the Bloody Mary. Just give me a side of garnish and then. Yeah. What does happen to the Bloody Mary? It's turned into like a 12 course meal. It's got little hamburgers, had sliders. I'm going to blame the state of Wisconsin. Yeah. It's all them. Right. Yeah. Sorry, Wisconsin. You get a beer back, so you get like seven ounces of beer. You get chicken. I'm down with that. Yeah. I think every Bloody Mary, if you're going to drink one, should come with a seven ounce beer back. I think the proper garnish is a pickle, a piece of cheese, some sort of meat, some sort of salami, something, something like that, and then an olive. That's celery. You can't. Of course, so celery is to stir it. That's to in there, yeah. But you also need celery salt. Yes. Anything beyond that is just gilding the lily in an absurd way. Yeah. Mini burgers, chicken wings, a quesadilla, a pizza slice, a taco. A burrito as big as your head. The whole food items is ludicrous. There are some other nice pickled things you could put in there, like pickled okra, pickled green beans. Those are both really good. Anything, any pickled vegetable, I think is fair game. But yeah, enough with the like, there's a cocktail shrimp in it or like, here's a tempura chicken wing, like what? The cocktail shrimp I've seen though, and it kind of makes, Bloody Mary is kind of a cocktail saucy adjacent. It's that red kind of tomatoey sauce with spices. Who's handling these? Are they sitting in like a drink? Who's handling the shrimp? That's what I want to know. Is that shrimp been sitting in the- Are they wearing a glove? It's just in a tray next to the lemon wedge. I don't like tomato juice either. I'm not a tomato. I wish I liked Bloody Mary's way. I wish I liked soccer. I just can't get in. I appreciate the pomp and circumstance around it, but I just can't get into it. If you're looking for a Bloody Mary in Wisconsin, have you ever been to Soblemans? Yes, that's exactly what I was thinking of. Have you been there? Oh, yeah. It's a great place, and they have a great Bloody Mary. It has a great vibe, the whole feeling of that. But they're the ones who started the crazy- I know, the lunatics. I mean, they're a burger bar, so I think they started putting many burgers on there. The burgers are good there. Oh, yeah, burgers are great there. 14:02 Aviation Cocktail All right, so I am going to do a cocktail that I love, that again, I think is a quintessential example of adjust this to your liking. So you're gonna have it to my liking, which is much more heavy on the creme de violette. So I'm going to make a aviation cocktail. It's an old recipe. This is from around like prohibition class and cocktail time. It kind of got some notoriety in the Savoy cocktail book where they omitted the creme de violette, in part because it was getting pretty hard to find this liqueur. Creme de violette, not to be confused with creme yvette, is a violet liqueur. The brand that I highly recommend that we carry is Rothaus & Winter. This purveyor kind of essentially brought this back to market. You were pretty hard pressed to find an example of this before them. But the color in this is just this stunning violet color and it's all natural. You don't get that sky blue or violet color if you omit the creme de violette. I know. So how is it in aviation? Then it's just gray. It's traveling in February. So again, the classic interpretation of this, the proportions on this, are usually just like a teeny tiny bit of the creme de violette, which I think is pretty insane. Like this should be a creme de violette forward cocktail. Yeah. It's floral in nature, so you don't want to go too crazy. But a variant on this drink is called a blue moon, which omits the maraschino liqueur and is much more creme de violette forward. That cocktail obviously ends up being more blue since you have more creme de violette in it, so it's less purple, less, you know, an aviation typically is kind of a pinkish, light, purpley, pale drink. But again, I suggest really exploring this creme de violette. So like some people just tell you to use a bar spoon. I think you should at least do half an ounce. So I'm batching this, so we're going to do a full ounce. I'm with you, Roger. I have made these many a time and I always use more than is called for. So again, this is audio, but I mean, look at that color. Isn't that wild? Pretty purpley. Gorgeous. Deep purple. So it is a gin-based cocktail, so you can use your favorite gin. Some workhorse ones. I really enjoy Plymouth, Citadel, of course Bombay Sapphire. The value there is pretty off the charts. I would do about, I typically do about two ounces. Maraschino liqueur from the Good People at Luxardo. This is, of course, same relation to the cherries, but this is more about the pits. You're not really getting the cherry flavor, you're getting the nuttiness. A little bit of this goes a very long way. So ironically, I think this, this often it's like a quarter ounce, which I would do that at the most. This is sometimes where some people, you know, don't like this as much because Luxardo is a very distinctive flavor. So if a quarter is too much for you, then just dial it back. As we learned on the Luxardo episode, from tip to tail, the cherry tree in the maceration process. Leaves and everything. Leaves, sticks, everything. So it really has the flavor of the full cherry tree. The suggested way you build this is usually about a half an ounce of lemon juice. You know, the violet liqueur has some sweetness to it, but that amount of lemon juice is definitely going to add a lot of acidity and tartness. So again, if you think it's too intense, just dial it back. Again, Rothman is the key to this drink and is the direction you should go. Well, doesn't that look beautiful? That is a pretty cocktail of nothing else. So again, garnish this with like a little spiral of a lemon rind peel. Sorry, you do that trick by just cutting a swath. You could either just put the swath in, but if you want to just curl it around a bar spoon, it'll hold the twirl a little bit. But look at that. Just like you're flying through the glorious sky. Typically served up. I didn't shake it. I just stirred it. I think typically you'd stir this, you don't want to cloud up gin cocktails. Yeah, delicious. Yeah, it's delightful. I mean, it has a great balance of sweet and sour. I just love that violet. Yeah, and that flavor. Floral. Yeah, I mean, really the violet linkers. A pleasingly intense cocktail, just like the flavor is so there, it doesn't fall off in a really good way. Rothman and Winter, no artificial dyes? I don't think so. Yeah, some of them have. Have them to make the color. Yeah, it's just like native wildflowers in the Alps. Yeah, now that's cool. Yeah, that's really nice. Queen Kathleen and March Violets. Nice. Without any added vanilla or citrus, so that's a nod to that it's not. Yeah. Yeah. The other thing they recommend on here, which is also fun, so you bought this bottle and you're like, all right, thanks, Rog. You can make one, two cocktails. You can put this in sparkling wine. Speaking of brunch, this is a lovely way to add some floral and a really pretty hue to all your favorite Prosecco Cava. When you were talking about the gin, you were talking about the value of something like a Bombay, and that's great. Yes. But with this, the fact that it's wild, flour from the Alps, you're buying like, yes, it's like $30 now for that. You're buying something that first of all, you're not going to use a lot of in each cocktail, so it's going to last you a while. It's going to last you a while, but it's a high-quality ingredient, so it's worth having this unique experience. Totally agree. No doubt. I mean, the amount that you use in a cocktail, this bottle is going to last you for a long, long time. It's really a value if you appreciate the flavor. And to Dan's point, and Chris, you mentioned it too with the ingredients list, like I've tried some of the other people have produced this, and I think Tempest Huget makes one and theirs are great, but some of the other ones that maybe are a little less money don't even compare. So again, I can't say enough good things about this particular one. You should definitely pick up a bottle of this. Cool. Well, that was great. Yeah. Delightfulness. I haven't had one of these in a long time. During COVID, you may remember I was bashing these and keeping them in my freezer. That's awesome. It's one of my all-time. I mean, I've made a lot of cocktails over the years, and this is one that I, again, the Blue Moon is just more creme de violette and no maraschino. Now, I just combine the two. Yeah. So I just put more of the creme de violette because I do want the Luxardo. I do want more of that pretty color, and it's a conversation starter. It's got a great backstory. It's a fun cocktail to make for friends too. 21:20 Gold Rush Let me do a gold rush. Yeah. Sure. Well, I dreamed I saw them. Do you think we can get a three-way harmony in, like, falsetto Neil Young voice? All around the chosen one. All in a dream. All in a dream. Live Rust, great album. Oh my God. One of the best. One of the most insane guitar tones ever. Just crunchy. Ooh, I love this cocktail. So I just handed out a Gold Rush variant. So Gold Rush at its base is bourbon, lemon juice, and honey syrup. So we're using a Clark and Schiff field bottled in bond, bourbon. It's a cold potty. Yep. So two ounces of that, three-quarters of an ounce of honey syrup, which is homemade. Nice. What's the ratio? One to one? One to one for the syrup. Then three-quarters of an ounce of lemon juice, maybe a little more because I like lemon juice. Get that button ready, Jim. Then I actually had this cocktail in a barbecue place in Newport, Kentucky. I have three-quarters of an ounce of pimento dram. Yes. Which I think just adds another element. It's a whole different dimension. I never had a gold rush that tastes like this. I freaking love it. That's great. This is really good. It's also something I'm going to highball mine too, since we are talking about brunch cocktails. This could either be the end of your brunch, a strong cocktail to finish things off or you can highball it. Previous Barrel to Bottle episodes have done the gold rush with a crazy 3 to 1 ratio syrup. It is reminiscent of having an egg white in there. I feel like the balance here is phenomenal. I love a gold rush. I think that that pimento dram, it adds an element that I didn't know I wanted until I had it. That's just how I drink them now. That's perfect. That's fantastic. I think that the little bit of club soda on top of this just makes it like a refreshing, almost in the realm of beer. It does make it really bright and fresh. It accentuates the lemon part of it. It makes it really easy drinking. Roger, pimento dram? Yeah. I think my eyes spied that you're using Hamilton's, which has some of that funky- Hamilton's is very funky. Ester-ish. Jamaican pot still. Yeah. Funk, funk. I'm glad I don't get any of that here. I'm just getting straight pimento. It just get really teeny tiny in the background. Yeah, it just gives it a lift. I mean, it melds perfectly with citrus. I mean, people that are drinking that super high ester-y stuff, the rum nerds are drinking it straight, but people on the island are making a punch with it. That's crazy. That's for- Ranting. For mixing. That's for with other rums. Yeah. It works great with citrus. So this is fantastic. It's also very good as a highball. I could see putting some ice in there and- Yeah, for sure. That would slow the train down a little bit. That's the idea. That's kind of the idea. When you- Maybe start with one, the normal, and then when you immediately want another one, you're like, all right, let's make it a highball for this one. Cold Rush Highball might be my drink of the summer after this. Yeah. I mean, it makes it a summer drink, right? Yeah. Because otherwise, I would just be passed out on the lawn. Wouldn't be the first time. I had six of these. What's the problem? Have you guys had- I think you guys did Ray and Ting on the podcast before I was around. Ting is a grapefruit soda from Jamaica, but Ray and Ting, or just any high, high ester, estery Jamaican rum, unaged with Ting, is so delicious that I had a very upset spouse one night because I drank about a half a bottle of rum fire. You're like, give me that thing. Rum fire, rum fire is fun, and it's high proof. That grapefruit with that super estery Jamaican rum is so good. You were dunderstruck. Yeah. You man. Rum fire is there's something crazy good about how bizarre that rum is. It is so fun. So good. Well, that was delicious. Yeah. Dan said he used a honey syrup. If you try to pour honey right into your mixer, it'll stick to the mixer, the ice. Just make sure that you're diluting it with some water. When we were joking about the viscosity and the thickness, you can make honey syrups in different percentages. So did you do equal parts? I did equal parts. That's what I do. If you can do two to one honey to water or three to one, it's just obviously going to be thicker and it's going to be, but it's- It's the same with sugar where you can make it one to one or two to one. Honey is already on its own pretty thick, so it does give it a different mouthfeel when it's three to one, I think. Well, I think that's true with sugar too. The more sugar you have in a simple syrup, the more viscous it is. This is Honey from Binny's employee who has an apiary. Yeah. One of our folks we work with raises bees. Beads? Beads. Beads. He raises beads. Sherlock Holmes retired to 10 beehives. Right. Of course he didn't. That was awesome. Yeah. Love that. Thank you. I did steal the idea from a restaurant. Sorry about that. You can't take full credit. Thievery is a fine thing. You can't copyright a drink recipe. And as we're going to see, every drink recipe is just building on something else. 27:15 Amaretto Stone Sour I think up next, I'm going to make you guys an Amaretto stone sours, which is not all that far removed from a Harvey Wallbanger, or it goes back to the original stone sour was a gin drink. And then, of course, there's whiskey sours, and then whiskey stone sours. What makes a stone sour is the addition of orange juice. Okay. So, trying to figure out how the topology of that is. So, the first stone sour was basically a gin sour with the addition of orange juice. And stone is just? Stone is just the name that's given to it when you have orange juice in it. He's saying why. Why is stone sour? I don't know. Anyway. Well, you're rocking the 70s, man. The 70s are bizzack. I would much rather celebrate the 70s than the 90s. Or the 80s. This whole stupid 90s retro crap right now, like I lived in the 90s. Well, that's because the reason I like it is because much like me, you're experiencing people pining for a time that wasn't quite as they're describing it. No. Because you saw it happening. My childhood is not your tourism. There is like a sour mix, but obviously we're not using that. So yes, you can buy sour mix, but as we launch this whole episode with, you don't need to buy pre-made sour mix. They're not necessary. What is it? Just like citrus juice, citric acid, sugar, and colors. But I made my own sour mix. Normally, if I was making this from scratch, I'd probably just do lemon and sugar. But I made a sour mix that is a third lemon juice, a third lime juice, and a third simple syrup, one to one. Cool. For a little, I like the way lime brightens. Yeah. I would like to drink that just with some salt. Well, you can. I've got a whole bunch of it. Yeah, I'd just like to taste it. And it's very different from what you're going to get in a bottle. And it's so simple. I mean, so anyway, I'm going to shake up this Amaretto Stone Sour. It's basically an equal parts recipe. So I don't want it to be too sweet in this context because Amaretto is quite sweet. The recipe is equal parts Amaretto, orange juice and sour mix. I think the Amaretto is doing all the heavy lifting as far as sweetness goes here. And I want to make it bright. And this is a drink that is prone to be quite sweet, as a lot of these... A lot of these 70s era cocktails tended to lean sweet and fruity. Yeah. And now what is Amaretto again? Amaretto is a... De Serrano. It's called De Serrano now. So this is Amaretto De Serrano. Amaretto is a liqueur that is nutty in flavor. It's Italian. And some of them are actually made with nuts and some are not. Most people will recognize an almondy flavor and that is generally from apricot pits. Right. That's where I thought the stone part came from, is if you're using Amaretto. Well, no, because you can have a whiskey stone sour. Right. With no Amaretto in it. Yeah, the main thing about this is though, De Serrano in particular is nut-free, if I'm not mistaken. As you may have noticed, if you have a peach or an apricot or anything, the pit, the stone looks almost exactly like an almond. Right. There's a reason for that because they're very closely related and cherry pits. Roger mentioned it earlier in the context of the Luxardo. All of these closely related species have these stones that have this almondy aroma and flavor. Some of them contain cyanide. You have to be careful. You love this because it reminds you of Italian cookies, right? Oh, totally. It's like I'm over in Naples. I mean, just the almond flavor of various things. I was tasting it right when you said cookies, and I was like, cookies, like biscotti. That's nice. I think this is a, there's still significant sweetness here, but I think this is a much less sweet version than you would find in any bar. Big time. There's like a creaminess. Yeah. Is it amaretto, probably? Amaretto, yeah, has plenty of sugar. It has some sugary viscosity to it, for sure. And what's the recipe again? So, it's just equal parts. A single drink would be an ounce and a half amaretto, ounce and a half sour, and ounce and a half orange juice. And then you would garnish with an orange slice. So, sour mix, which is your sour mix is lemon and lime. My sour mix is lemon, lemon, lime, and simple syrup. One-to-one simple syrup in equal proportions. And then de-sarano is the spirit. That's good. And then so does the whiskey stone sour just also have de-sarano? No. Oh, no, no. This is an amaretto stone sour. And there's just an amaretto sour that is like a whiskey sour, just lemon and sugar and amaretto. But the stone comes in when you add orange juice. Lord knows why. When I turn 21, I don't know. When I turned 21, my college roommates showed up at the bar and they ordered, they each ordered an amaretto stone sour. They drank it and they left. I've never stopped making fun of them for it. Well, that's weird. They were all 21. I don't know what they were doing. I don't know why they like, I guess they'd already had their 21st, so they were bored with the concept. Yeah. So this is a relatively low alcohol cocktail then, right? It is, yeah. Amaretto is very moderate in alcohol. Strangely, the Galliano is like 85 proof. Yeah. Whoever heard of a liqueur with that kind of- Let me try to look at this bottle of amaretto. I'll tell you how much. Maybe they were looking at the French Monks over there with their chartreuse. That's rocket fuel. Right. So it's 28% alcohol. That's very nice. Yeah. You get that almondy note, right? That's pretty prominent. I think this is a very well-balanced version of the drink, which just goes to show you, you can adjust anything, especially as far as sweetness goes, to suit your palate. And a lot of people would want to pull back on the 70s level of sugar in a lot of these drinks. Well, I think also with this, this is a good candidate for the pebble ice we always talk about. Yeah. Or if you want to get crushed ice from your fridge or pull out your Lewis bag and take out your frustrations and hand smash your ice. 33:51 Hemingway Daiquiri That's what we call a segue, folks, because the cocktail that I'm going to make is a drink that, if you nerd out on cocktails like I have in the past, you read about the origin of a cocktail and you hear about 10 different versions and people arguing over, that's not really how you make it or that's not exactly how it happened. The cocktail that I'm going to make is a variant on the daiquiri, which if you have any friends that work in the industry and are bartenders, that's always referred to as the way that bartenders judge one another, and it's arguably a very simple drink to make, but that's where you really see if someone's worth their salt. The old bartender's handshake. Yeah, right. Being a big Hemingway fan, we're going to do a riff on the Hemingway daiquiri, which sometimes is referred to as a papadoble, because this cocktail, its origins was in Cuba, the La Florida Bar. The legend is that Hemingway came in to use the bathroom. Of course. I love that aspect of it. He wasn't going to go drink. You can use your John. Yeah, I just want to use the John. He saw that the bartender was making a million of these drinks, so he asked to try one. He drank it and said, well, I like it, but it's too sweet, so could you make me one that's double the alcohol and no sugar? Dacheries are kind of the most quintessential drink that had been made in the Caribbean. There's arguments over how the original drink, why it was named what it's named. There was a mine in Cuba, the Dachery Mines. But the key ingredients here are a light rum. Originally, it was like the Cuban Bacardi rum, sugar and lime, and that's it. So, it's a very simple drink. How you incorporate the sugar, how much you use and the proportions is obviously key. What sometimes gets ignored though is the preparation. Dacheries have been besmirched by the frozen Dachery phase, where people just think it's like a slushy frozen comes out of a machine. If any of you have been down in New Orleans, you'll see those like Dachery bars where there's like a million machines running full of like rock gut booze and it's just super sweet, super fake, super strong. So a lot of people say, oh, this is a beloved drink that is actually something that you would serve neat in a cocktail coupe. I like Dacheries like that. Sometimes I want them that way. I see the middle ground you're shooting for here, Roger. But more often than not. But I think that's what they did at the Florida. Yeah, at the Florida. They did FROP, which is French for to smash, and it's a reference back to the Lewis bag, and putting big chunks of ice in a bag, and beating it into chipped ice. I get it, that's work, but a lot of people have a crushed ice function on your fridge these days, and you're wondering, okay, so when I shake it up, do I use whole ice or crushed ice? That's up to you. Typically, what I do is, I use ice when I'm mixing the cocktail, that's just normal ice, and then I pour it over either crushed ice or chipped ice or pebble ice. We've often joked you can go to Sonic, the restaurant chain. Well, and I think one of the elements of a cocktail that we all know in the back of our head, but we don't ever talk about is the water and the dilution. Like when I make a Negroni, I make it and I set it on the counter for seven to 10 minutes before I drink it. It just needs that dilution. People totally underestimate proper dilution. That goes for how long you're stirring, you're shaking, or whether you're building it in a glass. It's important in all aspects. If you're batching cocktails, I've been to some parties before where I try a drink and go, whoa, what's going on here? They just built it with all the booze and no ice, right? Yeah, they didn't account for that. You can't just only use the booze and the mixers and then not account for each time you'd make one, you'd be shaking or stirring it with ice. So there's calculators you can use for that online. But anyway, sorry for the extremely long backstory. But again, this is a very simple drink. Because it's simple, it matters what ingredients you use. This is a twofer. So if I got you at the aviation and you invested in a Luxardo Maraschino liqueur, it's also used in this cocktail. And then you need to use a quality white rum. So this is not the time to use the budget stuff. This is the time to use a quality rum. Two light rums that come to mind that I've used quite a bit in the past are El Dorado's White and Plantaray. Both good choices. Yeah. So we are going to use the Plantaray in this batch. It is lime juice. Again, Hemingway said he didn't want any sugar. So as this cocktail evolved over time, people I think were like, all right, well, it's just rum and citrus juice. It's pretty unbalanced and tart. So in lieu of sugar, we're going to use that Luxardo, which has a little bit of sugar. And then just for some brightness and pop, grapefruit juice made its way into the Hemingway daiquiri recipe as well. So again, this is kind of an amalgamation of the history of this cocktail. So if you're Googling it or looking it up, we also have a version of this listed on our website under Hemingway daiquiri, but you'll often have it be used interchangeably with Papa Doble, Hemingway daiquiri, or sometimes La Florida daiquiri, or So then after you hand out the glasses, we're going to put the whipped cream on ourselves. Also, interestingly, that the original stone sour was a gin-based drink, and some would call that a riff on a gin gimlet, which is very similar to a daiquiri with a different base. I mean, the first ditty of any gimlet is to be gin. Yeah. That's just the way it is. By the way, gin is in close proximity to my favorite category of spirits, but people just don't like gin. Yeah. People are- Well, I just don't like vodka. Gin is great. Well, the first time I made myself a real daiquiri, it was a revelation. I used demerara syrup, which I like a darker sugar like turbinado or demerara will really add another element to this. No doubt. Get that Cuban rhythm. Tito Puente over here. All right, gentlemen. In the spirit of Nix, we serve hard drinks for people who want to get drunk fast. Out you two go. We don't need anyone here, give me the pleasant atmosphere. The smell is so good. It smells like candy. Double the rum. Yeah. No sweetness. So I mean, it's a tart drink. Yeah, it's tart, it's a tart boy. You got to like, this is for if sometimes people always complain that, you know, cocktails can be way too sweet. Like, again, you can make this as sweet or as tart as you want. We can feel free to put in a little. There's a liqueur called Phylarinum. That's sometimes fun. Again, you invest in a bottle. It's in a lot of like very complicated tiki drinks. But if you just want to add a little bit of sweetness here and you'll feel like making simple syrup, that can be a good route or you can always just buy some super fine sugar. You can make a simple syrup without having to heat it up. You just mix water in that and like a mason jar, shake it up, you're good to go. Or you can just put a bar spoon really of super fine sugar too. Well, I think it's great the way it is. Yeah, I do too. Roger, I hate to tell you, you won. Surprise. I will say, the one thing I would say is just a little sugar for texture here, not necessarily sweetness would be nice, but it's a great cocktail. Yeah. It's refreshing, the flavors are layered in balance. They're all there, but they're playing with each other nicely. Again, this is on the stronger side, but I wouldn't recommend serving this neat. If you drink this up, like how a lot of fancy cocktail bars serve a daiquiri, it'll be too boozy. Yeah. You need to serve it over shaved or crushed ice. Yeah. Like we're drinking over an ice cube because I left my Lewis bag at home. But yeah, it's perfect option for the crushed ice. This is not conventional at all, but if you need an excuse to eat some really good Luxaro cherries, you can throw one of those on top. Sure. That'll add some sweetness. Yeah. But yeah, a great drink. Again, truly showcases the quality of the rum. So especially I know Picardi's Cuban Bacardi was traditional to it. Cuban Bacardi is the root of so many cocktails. I mean, you look at old cocktail books, they literally just say Bacardi when rum is called for. My mom drank Bacardi and Coke when I was a kid. And she'd order it at a bar. And I thought Bacardi and Coke was a different type of Coke that kids couldn't have. Well, it is, Dan, it is. It turns out I was right. Yeah, I mean, Bacardi is not a bad product. It's an excellent value. But a rum like this, Plantaray, it's a combination of rum from three different islands, impeccably blended. They even, this has some age on it. They filter it out to keep it light. So, yeah. Nevertheless, you can still see a little. Yeah. And it's still, for what you're getting, it's not even that expensive, too. Like, don't... 20 bucks, I want to say. I mean, again, like, I know handles of some budget rum are super cheap, but like, you spend a little more money on a higher quality rum, like, you can just drink this on the rocks, honestly. I don't think a lot of people realize that Blanco rums are often aged and then filtered to remove color. I agree. I bet a lot of people don't. Including Bacardi Silver. Yeah, Bacardi Silver, too. Indeed. 44:17 Fresh Juice Importance All right. Well, juice. Juice. Tell about that citrus. Yeah. Get squeezing. Yeah. Get yourself a good citrus squeezer or juicer and have at it. Because these cocktails were fantastic, and I think a big part of it was the quality of the fruit. Got to have fresh juice. I've always wanted one of those huge, old-timey juicer things. Weren't you telling me at one point that some breweries would have that and just put juice out on the west coast or something? I was saying that they should. Oh, they should. That would kill any of the head retention. So I think that was part of why they didn't want to. But yeah. Those juicers are awesome, though. The ones that attach to a wall. Yeah. I was like, oh, maybe I'll drink more fresh fruit juice if I get one of these. I'm like, no, you'll make a bunch of cocktails. Exactly. You're still getting more juice. Yeah. You're adding the rum to the juice to reduce the amount of sugar you're taking. Yeah, exactly. Perfect. Perfect. All right. Well, thanks, gents, for making me a bunch of cocktails as I sat here and made Monkey Shines. Appreciate it. They're all delicious cocktails. All the recipes will be on our blog post, of course. And as always, you know, get in there and make these cocktails, figure out some variants or do some riffs on them if you want. Yeah, share with us. If you make one, you really like it. Tell us know what your proportions are. We're curious to hear. If you're shopping for like a rum and, you know, maybe you've had plantaray, you want to try something different, talk to your local Binny's staff because they would be ecstatic to talk to you about either gin or rum or whatever strong spirit you're Especially if you're near the Oakbrook store. Shout out to Anthony, a resident rum nerd. Yeah. Yeah. Guy knows a lot about rum. He sure does. All right. Well, if you like these cocktails as much as you like Barrel to Bottle, please leave us a review at Apple Podcasts or anywhere else that you might review podcasts. We'll be back next week with another fun episode about wine, spirits, or beer. Until then, I'm Jim. I'm Roger. I'm Chris. I'm Dan. Keep tasting. The Gold Rush might be an end just because it's, but I don't know. Yeah, I mean, it's strong. Well, I dreamed I saw the knight in armor. Save it for the podcast. Say something about the theme. I'm not doing our Gold Rush anymore.