00:00 Introduction Despite everything that I'm about to say, I fully endorse this idea. I love this idea. There are two ways we could go about it. One is just winging it, and two is doing research. And I was kind of hoping that we would just wing it because I'm not a good boss. But you guys started doing research, so these are all gonna come out great. Well, I think part of it is that it's more than just dumping a bunch of stuff in there. Because if you don't dump the right ratio of sugar to alcohol, then it won't freeze. Jim, we already know this about you and me. We learn how to cook differently. You find out the perfect water ratio, moisture ratio, in your pizza crust. And I just made a bunch of pizza, and it was bad for a long time, so it got good. Yeah, I was doing that. I did that for a while, too. Yeah, I'm more on the Greg Collins. Then I bought a kitchen scale. Yeah, right. I have one of those, but I think it's broken. I mean, I don't do that with everything, but I think baking pizza. Well, that's why I'm not really a baker. I love cooking and I do most of the cooking in our house, but I don't like baking because we have to follow a recipe. I'm not a huge baker, but I do like to make pizza. Exactly. I still go by feel. If it's sticking to my fingers as I'm kneading. Well, also, if you want to make different kinds of pizzas, you need different hydration levels. Yeah. If you want to make Detroit, if you want to make New York, if you want to make Chicago, you know. I think I cook more like the Gregg method, but anything else is typically the gym method. Anyway, at some point along here, I am definitely going to hijack this and do my own version, and we'll just see how that works out. Just be like the slop gushing out of the machine. A bourbon highball or something. For people who aren't in on the bit of this episode, and it's going to take us weeks to record it, you're going to get a real time capsule here. We somehow received a Ninja slushy machine, I didn't even know what that was. Oh yeah. But it's a slushy machine. Yeah, it looks like you're at 7-Eleven. Yeah, 7-Eleven, thank you, I was thinking Chili's. But yeah. They have that stuff too. Like the margarita machine. Well, I think the similarity between us and Chili's is that it's got alcohol in it. 7-Eleven unfortunately hasn't moved into alcoholic, like daiquiris in their machines. So, we're doing this for science, research and experimentation. The question is, will it slush? You are listening to Barrel to Bottle, The Binny's Podcast, where we commit science, and you will benefit from our experimentation. I'm Greg, I do communications at Binny's. Jim, also communications. I'm Dan, I work in spirits. Lexi, communications, social, you know. That's good, we have at least one product expert here, but we're all kind of product experts, and also Lexi gets some credit for being in this space. I'm not an expert, I'm the margin killer. You're with the Terminator of the Wispy Holley. 3:03 Mango Aperol Spritz Test All right, we have our first slushy here, and I guess it takes a little while to make something slush, and also to get everyone in the same room to taste it and talk about it, so this is a time capsule, and we'll be completely different people by the Yeah. Yeah, probably. Yes. What is in here? Yeah, what is this? So this is a mango Aperol spritz. It's frozen mango chunks and orange juice blended together. So you're not supposed to put any chunks in this machine. I assume that kind of applies for any kind of slushy machine, because this thing does not use ice. There's no ice involved. So, oh, yeah, it only makes ice out of the liquid. It just, yeah, it just phrases or slushes whatever liquid's in there. I kind of wondered if there was like some sort of packet of powder that you had to add to activate it. But this is just purely. There's just a metal rod in the middle that must have some sort of coolant in it. Like just ice nine or something. Yeah. Yeah. Like ice nine. Exactly. I was just thinking that there was like to get the sugar levels you needed like he was talking about earlier. I wondered if there was like some packet that was like the bake. Because we know, yeah, sometimes have sold things like that. Yeah. I got this recipe from the app or all social media, and then I adapted it with the help of Reddit because they have people on there like, yeah, I made a spritz and this is the ratio. So it's a little bit of a Frankenstein situation. Yeah. But we've figured it out, Lexi and I figured it out, put it in the machine and slushed it up, and it's slushy. I think it's delicious. In the sample glass right now is a slug-like glob of frozen slushy material in the middle surrounded by a moat of once again melted liquid. Yeah. I think it's better out of a straw probably. Yeah. Also a faster way to brain freeze. Yeah. Yeah, I could see that this is so good. I could see that being a real problem. I was getting brain freeze. Yeah. The apperol, the bitterness in the apperol is really holding this thing together. I was not expecting the bitterness because you said frozen mango and I was thinking that it was just going to be sweet and it looks like it's just a popsicle. And then it tastes like grapefruit juice. Yeah. Yeah. It's definitely apperol forward. I think that maybe general population would like. Chest freezing didn't switch. A little less apperol. Yeah. I think you had toned down the apperol a little bit. Yeah. I think we- Let's try it again with Sue's. Sue's? Oh, no. I hate that stuff. I think our next thing should be Rob Roy with LaFroite 10 or something. Oh, I'm in. That would ruin the machine. It would forever be smoky. That would be the last one. All right. Is there Prosecco in here? Yeah. Because you called it a Spritz. There is. All right. What's the recipe? 600 milliliters of Prosecco, 600 milliliters of alcohol. Then 500 milliliters of a combination of mango chunks and orange juice. We just figured out, we filled up the about 500 ml of those two, and we did more mango than orange juice. Then we blended that up because there's no chunks allowed. No chunks allowed. Yeah. Because it's got just a small little opening that you dump the liquid in. So they really do not want you to put chunks in there. You said this was running for about an hour? Yeah. Okay. Yeah. It's very frozen for an hour. Yeah. Probably ready maybe 30 minutes. Yeah. I mean, you could definitely start to see the ice form in there. It would make a good centerpiece at a party. Yeah. Yeah. Although the one we have, I don't know if they make giant ones, one we have is small. Out of those 500 milliliter amounts, based on the limitation of the size of the thing because- No, actually that just happened to be the recipe which got us to a little under eight cups, which is eight cups is the max. I see. So, you can do as little as two cups of liquid or as much as eight. The orange juice is why it tastes like grapefruit juice because of the citrus kick. Yeah. I like it because it nerfs out the mango. I'm not super fond of mango. I like mango. I like to eat mangoes, but I feel like sometimes the mango flavored things can be a little oniony or something. I get like- It's a vegetal quality of mangoes that I don't like. It's more like pine to me. It is piney. I like the pine though. I like the piney-ness a little bit. I also like my mangoes underripe because then they're tart. I know. I like it right away. I like tart sour stuff. I want to try this with passion fruit, something passion fruit. Oh, yeah. That'd be really cool. Also, if it's a spritz, I don't see how orange fits into the concept of spritz. Aperol is orangey. Yeah, that's true. You typically serve it with an orange wedge, so I think it's just- This is spritz-adjacent. Yeah. I mean, what's an Aperol spritz? There's sparkling water in it, so thanks for not putting us through that. I think that- No sparkling water. I think that that actually could have been a little bit helpful if there was maybe a little bit tiny bit watered down. It might have chunked up a little bit more frozen. Yeah. Well, I think that's delightful. I'd like to try a limoncello spritz also. That would be good. That would be good, I think. I'm telling you, this passion fruit vanilla martini needs to be spritzed. Well, I'm in for all of this. All right. So we're going to go do work and record another segment, Who Knows When and we'll put it all together, stitch it all together in one big episode. Yeah. I get eight out of 10 on this one. Eight out of 10. The taste is 10 out of 10, but the texture and the fact that it's too melty on the edges. That is weird that it's melty on the edges. It's like- I don't know if it needs more time or if it's- That's not- I think it's pretty close to like when you go to a bar. If you get a frozen margarita at a place. We are holding it in our hands, which is warming it up. Yeah, but I think it's- I'm not, and it's still doing that. But I think it's also because of the real fruit element. I don't think a lot of bars are doing real fruit. I think it's like- Sure. Now I finally understand why those frozen drinks are always so sugary because they have to be. Otherwise, they won't freeze unless you're adding ice to the blender. That's the trade-off, which I think I'd prefer to be less sweet and maybe a little more watered down. I have not ordered a frozen drink at a bar in 20 years. Yeah. Oh, can't relate. I don't recall having, so that means I probably have, but I just don't remember. Yeah. I guess it's one thing if they pull it off of a machine, but if there's a blender behind the bar, I am not putting the bartender through that. No, I don't trust that. I am just as happy with the kind of stuff that I have here. There's a chicken restaurant in Champagne that does actual real cocktails in these kind of things. They keep them perpetually off on that. So I have ordered from them. Our friends at Maplewood do that. One time they had one that was like, no, Watson's is the place. Oh, but Parsons is up here also. Parsons does a frozen Negroni. Oh, do they? But this place, I remember one time I'd been out that night, and we were there and their seasonal special was like a cider with rum, but they were serving with a doughnut, and I was so desperately hungry that I hurried to drink just to get the We'll just give you the doughnuts, sir. Yeah, can I just have a doughnut? He's probably like, I can't serve you, but I can give you a doughnut. I wish you'd do a hobo Negroni. Slush hobo Negroni. I had one of those the other day just because I made it with the old style light that I had in my old style. You dump out Miller Highlife, you dump out the neck. You take a swig and then you fill it with Campari. That's a spaghett. It's a spaghett with Campari. Yeah, a hobo also can use a hobo negroni. It's a spaghett. It's just like how pawpaws have different names. It's the same thing. It's just regional. It depends where you're at. Yeah, this segment ended a while ago. Yeah. All right. All right. We'll be back real soon. Or now. Or now. We'll be back right now. 11:03 Strawberry Margarita Success All right, we're back for another installment of Will It Slush? In the future. It's been very long, I mean. It's the same day. I can't believe all those things happened to that guy and then that other person. I had a lot of stuff happen today, but. Dan's had a busy day. It's all right. Dan could use some. I get to try this frozen concoction that's in front of me now. All right, cutting edge stuff. We are taking you back to 1987. And this is a strawberry margarita. That was the number one hit. Yeah, right. Strawberry margarita, frozen. Frozen strawberry margarita. One of my favorite cocktails of all time. Just like your aunt used to order. Yeah, at Chili's or Applebee's or Benningan's. I'm smelling this and thinking, why don't I drink these all the time? Without even tasting it. I said right before we started that it was the best frozen strawberry margarita I've ever had. Lexi was aghast, but I think it's just a perfect balance. I think this is superb. This is really good. Maybe I'm a hater. I don't know. What are we missing out on? Lexi, what do you not like about it? Is it not frozen enough? Is it not? No, I like it. I think it needs to swirl around in there a little bit longer. I think it needs to ice up a little more. Yeah, and I also like a tiny bit of salinity in my frozen stuff. I feel like you get that. That can kind of come through with acid. Well, also, if we rim the paper cups with salt might help a little bit. I don't like that part. It's a texture. You don't want salt. But you want salt. You want salt on the rim. You want salt in the drink. Yeah. If I'm making a strawberry margarita at home, you can quite literally just take a little pinch of salt before you shake it up. Yeah. And do that. Yeah. Won't that make it that much harder to freeze? No. Or is that a good thing? Well, that's what I'm wondering. We should try that. I don't know if you could do it. We should put some salt in there and see if it unfreezes. Because then we can just do an entire series of different fruit margaritas with this. Yeah. Raspberry margarita and this. And we can do anything. We learned a lesson with this one, though. You can indeed have too much liquid. Oh, is that what happened? What happened? Alcohol liquid. Yeah. Not enough sugar. Yes. You got to figure the ratios out. Yeah. That's why it took forever to slush. So we had to add a little bit more sugar. And then I added an ounce of water. Yeah. What else is in this? Got some Repo Soda to kill. Yeah. Was it La Luna? Luna Zool. Luna Zool Reposado. Frozen strawberries. Frozen strawberries. PF dry Curacao. Yeah. Okay. A little dry Curacao. That's Pierre Ferrand for those not on the acronym. Pierre Ferrand. Ferrand. Ferrand. Pierre. Pierre Ferrand. Pierre Ferrand. Sugar or strawberries? Handful of strawberries? Lime? Am I getting lime? Lime juice. Lime. And limeade. Juice and a. So the recipe I found, which was built for an angel slushy machine, had a combo of lime juice, simple syrup, and water. Huh. Yeah. So we were like, initially kind of thought that was weird and we had bought limeade. So we replaced the simple syrup and water with limeade and lime juice. So you're at least replacing the water with flavorful water. Yeah, because limeade is water and sugar and lime juice. So I think that's where we probably went astray, is we didn't have the right combo of sugar and liquid in those things, but adding more of that stuff helped. Is that why we learned that the ninja can beep? Yep. It beeps. It warns you if it's got too much alcohol or not enough alcohol. Oh, okay. So it can sense if it's not going to freeze. Yeah. I'm not sure how it does that. I don't know if it knows that it's not or it is or isn't going to freeze or if it's just done. I wonder if it measures resistance. I wonder if it measures liquid resistance coming from the spindle thing, and if it's too much or too little, then it knows that something's off. I think it's lasers. It's definitely optical. I don't see any lasers in there. All right. I don't see any lasers either, but I haven't dug into it like he has. Maybe there's something to do with weight. I don't know. Because after a little while, it starts to get. Yeah. Would it get airy at all? I mean, airier. If it blends, if it frots. You need a, what do they call that? Babbel calls it a fluffer. You need a, he calls it a fluffer. What is that called? Here's Babbel right now. Come on in. Want a strawberry margarita? Now you're in the podcast. You're on the podcast. I'll be around here. That's a whole crew coming in for these. Can you grab a glass? Is there a sign out there that says on there? Did Ryan tell you this? Ryan. It's Ryan. We're not in the podcast, but we're all friends. Strawberry margarita since- When the bar is open, the bar is open. Belly up, man. Belly right up. It is Friday. It's after three, after four. It's almost five. Yeah, we're pretty much. We've got three more minutes of stuff to say about this. All right. Thank you. Come on in, whatever you want. Just go into his office and make yourself a coffee sometimes. He probably will be okay with it. I think I've done that. He might. He's been a guest on the show. He has, yes. All right. Here's what I have to say about this one. You're talking about struggling to get it to freeze and I wonder if it went for a while longer, it wouldn't have this, but it's thinner. It doesn't have the big glob in the middle, which is nice. It's a little bit thinner, but I think the texture is great. Yeah. I think it's really good. Yeah. There's less strawberries in this than there were mangoes in our last experiment. That's probably pectin then, I would guess, yeah. And so we could have added more. Pectin's like the sugar in, you can use it to like thicken jam or if you're using- It's an alternate to- Yeah, buddy, fructose is the sugar, pectin is like a gelatin substitute. Pectin's a sugar too. Is it? I'm a scientist. You are a scientist. Why am I correcting you? Pectin is basically like how you make stuff without gelatin, right? Yeah, or if you're like, my wife will make, if we have blueberries getting old, she'll make- Jams. Jams and she does it, her method, they're a little thinner, but there's enough pectin and something like that, that it's naturally kind of thick. It solidifies it. So that's probably like the more pectin you have, the more you get that globby effect that you're talking about. Yeah, for sure, it could be. Sure could be. Look at us, we're learning science too. I love this. But I love this and I love Limeade and limes. The lime comes through. It's so good. And the strawberries taste fresh and it's not syrupy, so it's better than- Well, then they're frozen strawberries, which is crazy. But they're not, yeah, they're not a syrup or anything, so they are fresher. I'm coming around on frozen fruit. I think that it's riper than some of the fruit that we get. Yeah, 100%. Definitely here in the Midwest. Yeah. Well, when we do the our friendly neighborhood home bartender, I don't know who he is, but he works here. Mysterious home bartender. Yeah, he or she has that recipe for the pina colada that calls for frozen pineapple chunks, which is great. There should be a lot of pectin in that pineapple. Yeah, we should do that. We should do that recipe. Definitely. This was delicious. Okay. It was fabulous. What's next? Just the right amount of tequila, too. I got an idea for one. Okay. I like the Stone Fence as a cocktail. This means I got to find the cider, the right kind of cider. This time of year, it's going to be hard, but I like it hot with bourbon or rye or possibly apple jack and really good cider. Then of course, Fee Brothers Old Fashioned Aromatic Bitters, because they taste like cinnamon and nutmeg and those things go great in cider, and I bet it slushes. I bet it slushes really well. Yeah. Yeah. All right. Well, stay tuned. I'm checking with Roger on that cider. Yeah. Yeah. Roger, stay tuned. He's got a wreck. You need sweet cider for that. Yeah. I want heavy fall fresh, I'm sure we could find that though. non-alcoholic cider. Oh, non-alcoholic cider. Okay. Okay. We could try it differently. I'm sure we could find something. There's apples all the time. There's always apples. Yeah. Like South America's got to have some fresh cider. Freeze it, ship it up here. I don't think that's what you're looking for. That's an old South America way. All right. Anyway, this one's a rousing success, and it makes sense why they've made this in the 80s till today. Yeah. Cool. Sweet. All right. Back after the break. All right, so we're here for another segment of Will It Slush. 19:34 Frosé Experiment This is Chris' first foray into Will It Slush. Dude, was that the, that was the launch into the segment? I don't know. I'm gonna slush it up. We're back with another slush. I don't know, it's fine. It's fine. Yeah, it's fine. Okay, this is a Frosay, the Frosay, right? Yeah, we Frosay. Went to Central. We just did a, we just did a Rosay episode. Boy, is it pink. And it's very pink. It's beautiful. It's like the perfect baby pink. I'm drinking mine out of a champagne coupe. Greg and Chris have gone with sniffters, brandy sniffers. I went with a giant balloon brandy sniffers. And Lexi has gone with a Glen Caron glass. Glen Caron glass. Perfect. We all missed the mark here because these cups should be plastic. Yeah. Right? You know what? Just the color alone tells me that this should be at every baby shower. Yeah. Right? Okay. Just smelling it, it smells absolutely delightful, but this needs a little basil and mint leaf in there. I think that's a really great call. Yeah. Chris, going back to your baby shower, you could do this as a gender reveal. Cover the machine and then you'd have to use blue food coloring, I suppose. But, well, yeah. I mean, you could probably come up with a different slush. That's true. A little blue Curacao or something. What's the aquavelva? Aquavelva. Aquavelva for boy and Froze for girl. What if you just put a bunch of blue buzz balls in there? Yeah, do that too. As bracing as a trouble. We should see if buzz balls will slush. I assume they will. I bet they're like right in that perfect target. Why hasn't somebody done that yet? Well, we're going to do it. Get a giant buzz ball and slush it up. The novelty is in the container itself. If you remove it from the container, it just lowers it to slurps you. So anyway, can we talk about this thing in this glass right here? We have a Frosé, which is about three and a half cups of Rosé wine. We went with Gallant, what's it called, Chris? Our BVD brand, the Gallantom. Gallantom, Bandol, Rosé as tried on the podcast recently. Rosé episode recently. It was easy enough that it seemed like a good pick for this, and you mixed it with juice. Yes. In order for it to freeze, we've talked about this before already, you have to have a certain, you have to have a right mixture of alcohol and sugar. So this recipe calls for the addition of strawberry cranberry juice and also simple syrup. White cranberry. White. We didn't have white. We had regular, but I think that made it even. No, this is white cran. White cran plus straw. Okay. I'm sorry. It is white cranberry juice. It's pink. Which is also a pink color. Yeah, it's pink. Fits in perfectly. Which also is the flavor descriptors of this wine. Exactly. Exactly. It tastes pink. It's a pretty good choice. I think it's kind of a shortcut. I think the original frosé had fruit and a little lemon juice and sugar. Yeah. Holds strawberries. Sure. Sure. Rosé. But this is a good shortcut because it tastes pretty delicious. Yeah. I suppose you could just blend up rosé and strawberries in a blender. Right. And exactly. Yeah, you could probably do that. Yeah. You think that's what the original? I think, yeah, there's a bar in New York that kind of made these famous. TGI Fridays? Bar Preemie or something like that. And I think their recipe is rosé, strawberries, lemon juice and sugar. When I've ever made it in the frozen machine at a bar, it's always you have to get the blender out to pee in the ass. You freeze it and then you dump it into the machine once it's really fine. Yeah. And then you top it with fruit. But I've always had it with lavender. Every three different bars, I've done it with lavender. Interesting. I mean, that's a nice touch. Interestingly, a lot of lavender grows in the south of France, and it's part of the aroma that people refer to as... The terroir... . garigues. Yeah. So you can often find this scrubby vegetation that grows all around the vineyards in the nose of Rhone wines in particular, but in Provence too. Literally nothing to do with what we have in the glass right now. Lavender. It's good to know. He's explaining why lavender. I know, but what we have in the glass right now is... Has no lavender... . a joyous, delightful, frozen pink drink. If someone would have showed me this exact thing when I was freshly 21, I would have loved this. This would have been like... I would have never stopped drinking it. If you handed this to me in a plastic cup with a dome on top and a straw, I would not ask you if there was alcohol in here. It definitely doesn't say much as alcohol in it. It's very low. It's got to be very low in alcohol. So maybe it needs some gin. Well, the thing about this is, I think this recipe is eminently tweakable. You can put whatever kind of accent you want, and if you wanted to boost it up, as long as there's not too much alcohol for the concoction to freeze, you could definitely put something like that in there. All right. Verdict, yes. It will slush. It slushes. It will slush. Yes, this project is taking us forever. No, I love it. We're just going to keep doing it. I just want people to know that legitimately, this is like the third or fourth week of this project. This is the fourth one. You missed one. I know I wasn't here last week. And it didn't slush. Coming up, we're going to have a summer Scotch Highball. Will it slush? And then after that, Mountain Dew and Moonshine. That's funny because I've been drinking a lot of Scotch Highballs lately. Well, I haven't... This is like the most insane thing in the world, but I haven't been feeling that great stomach-wise. So, like, rather than drinking beer or wine, I've been looking for lighter cocktails. So, anything with club soda or tonic is my wheel. And what about ginger? What about ginger? Well, ginger, of course. The healing power of quinine. Right? I mean, I definitely am not going to get malaria. I'll tell you that. I have to make some ginger. I make like a mule, some ton of mule. Yeah, yeah. Indeed. But even that, see, I want it dry without much sugar. And in a bar, too, like, if there's not good tonic water, it's the worst. I mean, picking a good gin and then putting, like, overly sweet, not very- I agree so much. Quine-y. Yeah. Really upsetting. Ruins the drink. And then they put one of those masticated little shreds of lime in there. Like, thanks, poking it down there with a tiny little pink straw that they have. Right. Thanks, man. Putting the effort into this. Like, so dry, because they cut them, like, three days ago. Yeah. Oh, god, that's the worst. I'm not naming it anything. Don't worry. Got no thoughts on this. Rehydrates in the gym. Basically, anytime you go to, like, a wedding or, like, in, like, a normal banquet venue, you're going to get kind of crappy limes. Yeah. Okay, none of this matters. Yeah. Anyways, it will slush the Froze. Thank you for joining us. This is great. Yeah. This is terrific. And we'll see you. I mean, you said you'd like it as a young drinker. I'm a freaking geriatric and I think it's pretty good. Yes. It's great. Well, you know, you have no teeth. You don't have a lot of teeth. That's right. It's perfect for, you know. Anything slushy, including like my Thanksgiving dinner. You know, just put it in the blender. Well, I wonder if steak was slush. We can ask about the Italian beef juice. Are you making a Giardinara, what was the cocktail with the? A bloody bowl, maybe. A bloody bowl with Giardinara juice. I like this idea. Why not? I have missed so much. Really horrific. Jail, straight to jail. Come on. I'm calling security. Yeah. All right. Well, talk soon. You're the peek-a-door. 27:23 Gin Enhanced Frosé Okay, this isn't my fault. I didn't ask for this. Whose fault is it, Greg? Well. That slushy was very good, but it's very sweet and very fruity and very easy. And we can't let things stay there. No. So what did we do? Greg, you always have to have more alcohol punch. This is not my fault. Everything. Well, yes, we were looking around at the vast array of things. Yeah. And we came up on some Coval cranberry gin and we said, hey, gin liqueur. Yeah. Oh, no. Well, it is gin liqueur. Yeah. Do they have a cranberry gin? Maybe they added the word liqueur or maybe I just never put it in my brain. I think it has to be because there's sweetener in it. Yeah. It's not a straight gin. Okay. So we added a bunch of Coval cranberry gin liqueur. Not a bunch, just a little bit. How much? Four ounces. Four ounces. Okay. To a batch. Yeah. To whatever that is. To a batch. Then we let it freeze a little bit because it liquefied everything. Yeah. This is really good too. It's a little more complex. I like it more. Lexi? I don't know. She doesn't like it as much. I like it. I don't know. The first time around, it was cotton candy, you drink a thousand of them, you don't think about it. This one is like there's a little bit more of a- There's a detectable gin quality here. Indeed. But I love gin. I don't know if that's- I don't know. Maybe it's just the gin light characteristics with the strawberry and everything else. I don't know. I think it's neat and I think it also takes you from spring and summertime to a possible holiday beverage here. Yeah, absolutely. I think you're right. I mean, this could definitely be served during the December season. Maybe put a little sprig of rosemary in there. A little nutmeg in there, Chris? A little nutmeg. A little bit of a gauge. A little nutmeg on top of there. Love nutmeg. Great, Chris is itching. We gotta end this segment. We caused him a problem. Pulls out his pocket nutmeg in a microplane. Jeff did say cinnamon. Cinnamon, a little bacon spice in it. You got a holiday cup. Herbs. There are all kinds of ways to switch this up. Yeah. Gussy it up a little bit. We had easy mode before, and now we have just slightly more complex mode as an addendum to this segment. That's good. And for the next one, we're going to add something else. As Greg suggested, Suze. Sawtooth this thing and it's just like, eventually, it's just entirely everclear. It does not slush. The slush of Theseus. Yeah. Just keep adding stuff to it. Infinity slush. Is this even the same slush anymore? If we just keep adding, we keep taking stuff out and then adding more in, and then taking that out and adding more in. Yes, it's a slush of Theseus. 30:18 Regal Sunshine Failure So you can hear the slushy machine in the background. Roger's joining us, this is his first time on Will It Slush. It's a very relaxing white noise. Yeah, it's not really loud. It's like a vacuum cleaner far in the distance. Or it's like when you have your windows open in the summer, and you can hear a neighbor and they're vacuuming. That's like the perfect. Very specific. Very specific. What are we doing today? Well, this morning Roger dropped off this little recipe on my desk. Which has Roger's name written all over it. I was Googling the sidecar cocktail, because that's the kind of thing that I do. Well, on the beer trip, I overheard two people talking about sidecars. Yeah, you busted in. Yeah, I just busted on in. Not to eavesdrop, but I often joke that no one knows about sidecars and I don't like lots of things I enjoy. I guess they're too old-timey, like only the olds know about them. Well, spoiler alert, they're fantastic. I think one of the downfalls is that the few bars that have tried to bring it back, maybe they were thinking it kind of reminded them of a lemon drop martini. So a lot of the times when people make them, they sugar the rim, which is not necessary. But yeah, the sidecar, if you like a margarita, you know how to make a sidecar. You sub out the tequila for brandy and you sub out the lime for lemon. So this cocktail said, if you can't decide between a daiquiri and a sidecar, this cocktail is for you and it is what? This is called the Regal Sunshine. It's got one ounce of an aged rum. Went with a 10-year Bacardi. Then one ounce of cognac. I dumped it. Quick, trick the trash. You used it all up. What do we do? Hardee. Hardee Vias. There you go. Three-quarters ounce of lemon juice and three-quarter ounce of simple syrup. This is also a side note for cocktail enthusiasts at home. The margarita and the daiquiri build are like your building blocks for any cocktail. There's a joke that you could swap those for any sugar, citrus, and spirit, and it will still taste fairly balanced. Yeah. Fun to play with. I think probably the most irresistible thing in any cocktail. I make this speech a lot about hard ciders, but it's getting that balance of sweetness and acidity. I usually equate it to lemonade, like everybody's had lemonade, and that's essentially what you're always going for with that. I'm sure you've had lemonade, you thought it were way too sweet, maybe a homemade one that was too sour, but when you get it right and it's that perfect balance, like sometimes people say they don't like sweet things. A lot of people do like sweet things as long as there's some acidity to balance it out. Yeah. It was a little slushy earlier, but it seems to have unslushed. It does seem to have unslushed. It smells pretty boozy. It's very boozy. Old style cocktails were strong. It's cold. It's very cold. It's just not slushy. The answer is no, it will not slush. It will not slush, but it tastes delicious. But even if it doesn't slush, it's still cold. The reason it didn't slush is because there's too much alcohol slash sugar in it. I thought you said earlier it didn't have enough sugar. Yeah, that was a mistake. Yeah. Warning thing is too high alcohol, too high sugar. Okay. Yeah, I mean, this tastes plenty sweet. It needs more acidity too, but it's an experiment. Yeah, not everything is going to slush. No. Well, the other thing that's nice is that I think as you said earlier, you can just fix things. So you could just put this over ice and it would be good. I think even adding maybe another ounce or two or whatever, however much would equate a certain amount of ounce of lemon juice would also help. Yeah. It might help it bring it back to slush. I think that this might, when they were alluding in the description of this as it will appeal to both Margarita and Sidecar fans, what about doing lemon and lime? Yeah. That would be good. I think that would work here. Yeah. There may be a little afraid of putting lime with cognac, but I think it would work. It also calls for a grapefruit peel as your garnish. Yeah. I feel like that might be really nice as well. Yeah. Grapefruit aromatics are pretty great. Pretty great fruit. Boo. I was actually mixing up some ancient mariners this weekend. I think. What is that? It's a Jeff Berry. We are devotees, a modern day Tiki classic. Think like daiquiri, but additional grapefruit juice, so like Hemingway, daiquiri-esque, but specifically with a Navy rum. You do love a Navy rum. I remember this about you, yes. I mean, we had all of them too. My buddy bought, I gave him suggestions and he just got all the rums. Then it became a, which one do we like best? We had both Hamilton's, Pussers, Smith and Cross, Mr. Fogg from Planet Ray. Phineas Fogg? Yeah. I think try and a little bit of grapefruit to your cocktail game with even in the classics. Yeah. Put a teeny bit in like a margarita, you can throw it even in a sidecar and daiquiris. Dang. All right, cool. All right, cool. Well, back to the drawing board. Did not slush. 36:14 Lindemans Framboise Triumph Holy cow. It's so good. I know, how about that? I just wanna start this one, this segment, by saying, this is the best one. I think it's the best one. This is the best one so far, right? By far. And the least amount of work. Oh my god. Yeah, quite literally. Dump and press the button. We just finished our Belgian beer episode, and Roger said, hey, what about this in this lush? Lindemans framboise. He just dumped the other half of the bottle plus another bottle in there. Yeah, and pressed go. And it froze into, it lightened up, it's carbonated, so it's really airy and fluffy. The tartness comes across. Chris keeps saying that it got less sweet because it's cold. Yeah. And I agree. I agree. And if that wasn't good enough, because this is fabulous fresh raspberry slushy we have right here. Like your best raspberry sorbet. Yeah, it just made sorbet with one hit of the button. That's it. And then Lexi pulled out some ice cream that she had in the freezer. And now I feel like punching out and going home. I know. I love how you had ice cream at the ready. Well, she made the Hummer earlier. The Hummer was earlier. Yeah. It's phenomenal. Roger, I was saying if you had a beer dinner and you wanted a dessert, you could layer vanilla ice cream in this and into like a parfait and then some fresh berries and it would be so delightful. Great idea. Who wouldn't like that? This is like a cheat code for an instant amazing dessert. Yeah. Yeah. Like 100 percent. If you're having a home party and you have a slushy machine, this could be your dessert. If you made homemade ice cream for a hobby, and then you could serve it just like a tiny dab of it in a cup surrounded by this and let the person discover it and solve, you should definitely bring that to work and share it with your friends and This is a thing from a bygone era, but this would be the perfect intermezzo in a beer dinner too. It's very common to serve something like a sorbet, something tart and refreshing to enliven the palate midway through your dinner. This would be the great intermezzo. It's tart, it's raspberry. Once again, that recipe is? One bottle and a half. Or whatever quantity you may have. Lindemans Framboise. I suggest we do the peach one next. Yeah. Wow. Let's do that. Do all the flavors. Also important to note if you have a slushy machine, not to put it on spiked slush or to put it on spiked slush, but turn it down a little bit because it doesn't quite come out of the machine. Okay. If it's on full blast. You are mastering this. We just have you do the master's course on slushy machine. This is an artifact of the low alcohol in here. I think it freezes up pretty good. Right. Which can be an added bonus to this if you want something that's not strong. That's what I'm saying. On the high setting, it comes out like sorbet, but we turn it down a little bit. We'll see it's probably going to be more slushy. Slush-like. This is wild, but it's great the way it is. Absolutely. Wonderful. Big thumbs up here. Boy, the next one sure is going to stink after this. Yeah. It doesn't matter what it is. Yeah. Maybe we go peach next. Okay, so we're back. But we don't have anything now. We haven't slushed anything for a while. Well, we have. We just slushed something yesterday. Are you kidding? Oh, no, wait, we didn't. Last week, didn't we do something? Have you been slushing stuff without me? Yeah, we're gonna go crazy next week. Yeah, when you're not here. Dang it. We're gonna slush something tomorrow. Finally do the Mountain Dew. We're gonna slush something tomorrow? Yeah. Yeah, we can do your Mountain Dew whiskey thing, too. I don't have another episode of this penciled in until July, about a month from now. Welcome to Will It Slush? The Binny's Podcast, Barrel to Bottle, a Barrel to Bottle product. Yeah. Let's slush it up. It eventually just only became slushing things. Yeah. All right. Well, was that the outro? I don't even know. I don't know. I had a little light in my head, if this is working, this is not, and at some point it just started flickering. Yeah. What about an echo effect? For what? Will it slush? Well, we did that in the first one. We did that intro. Remember, we all said, will it slush at the same time? It sounds really great. Let's do it again. I don't remember. Well, now, is it weird? It's like for everybody else is like 47 minutes ago. Yeah. Yeah, that's true. But for us, it was like two months ago. Yeah. I don't know when we did that. Yeah. We did start this in April, didn't we? All right. Let's do it. Ready? Three, two, one. Will it slush? Okay. That was great. Yeah. Ryan is going to make fun of us because she heard that the last time we did it, she made fun of us. It's extra scalding when it comes off of Ryan. Oh, I know. I know. Yeah. So that was fun. We did slush some things. Some things worked, some things didn't work. I like the stuff that didn't work. Yeah. I mean, it all gets really cold. So I think ultimately that's fine because it gets very cold without watering it down. And so even if it's not slushy, you're still enjoying a very ice cold beverage on a hot day. And we've really scratched the surface of the liquids that will slush, right? I mean, there will be more slushing. Oh, yeah. So from now until the next time that we suffer ice cream headaches. Summer slush series. All right. That's a promise, folks. How we can say keep slushing at the end. I can tell you one thing, we'll be back soon with something really cool that's not slushing specifically. Yeah. Keep slushing? Yeah. So keep tasting. All right. So until next time, I'm Greg. I'm Lexi. I'm Jim. Keep slushing. I don't know if it works. Keep tasting. That was good. Didn't slush some things.