00:00 Introduction Hello, you are listening to Barrel to Bottle, The Binny's Podcast, and there's almost no noise in the background. We're just recording in a silent room. Right, as we normally do. Which is normal for us, but hasn't been. As a sound engineer, the noise does drive me crazy. Yeah, the worrying. The constant churning of the ninja slushy machine. You are actually able, I was actually able to remove it. Oh. Whoa, cool. Oh, so people didn't have to listen to that grating sound? Yeah, because it just kind of comes and goes with the way I had it. So it's just like I had to get rid of it for everyone, unfortunately. You know what makes it worse is if you listen to 1.5, it's like reeee. It's a little higher. Yeah. Because it's not pitch shifted down like. Anyway. So we're here. We've got another episode of Will It Slush? How many of these did I miss? I think you're in most of them. I think you're in all of them in this particular round in volume two. Okay. You're welcome, listeners. Yeah. We did your Hellbilly Highball. That was fun. And did a few. I think most of these worked this time. It's been a great summer, huh? Yeah. I forgot what we slushed. I've been working on this all week and I can't even remember. Well, we did a Buzz Ball. We did. So we had Jeff on his biannual appearance. Is that when we did the Spike Day? Yeah, we did the Spike Day. We did a, I think we did the Hummer Cocktail this round. Was it the last one? I think we did. And then we had Greg's Hellbilly Highball. And I can't remember what else. Doesn't really matter. You're going to be listening to it soon and enjoying it. You're going to listen and you're going to enjoy it. You're going to enjoy it. We are asking the question, Will it slush? Let's find out. 2:04 Hummer Cocktail Review All right. Initial reaction. It's a glass of ice cream. It's a glass of ice cream, but it has a definite alcohol punch to it. It's delicious. Holy cow. That's like a boozy jemocas shake. That's fabulous. I told you. That is actually kind of uncanny. Yeah. I don't want to tell you this, but I spent my misspent youth making boozy milkshakes, like at 12 years old. 12 years old making boozy milkshakes? Yeah. For adults? For you in Wisconsin? I mean, I made that kind of stuff. Actually, my brother got me on it. He would make them and then give them to me. Were you like smoking hundreds at 15? I never smoked. I was not into that. Well, we got that going for you. Yeah. I'm going to fill my lungs with this ice cream now. Okay. This is fabulous. Tell me what's in it. What gives it that flavor? So this is a Hummer. It's a Detroit cocktail from the Bayview. Bayview? Something, something. Look that up. Yacht club. It's weird because there's all these yacht clubs there, but Bayview is not a town, not a city, nothing nearby. But I'm pretty sure that's what it's called. And is there a view? It's the Detroit River. So it's like, I don't know. Yeah, that's a pleasant euphemism. It doesn't really make sense. Maybe Shady Acres. I mean, at least it's not the Cuyahoga, right? Yeah, true. It does not catch fire. So this is ice cream and... Sure is. a light rum. I went with Planteray, and it calls for a coffee liqueur. And we went with Mileti. No, Luxardo. We went with Luxardo. We went with Luxardo, coffee liqueur. Yeah, that's it. You would think it was something else. That's what makes it a little bit chocolatey. That's what makes it taste like a Jemoga shake. I would like to see it with an aged rum, a dark rum. I think that would be delicious. Put some esters, funk underneath the ice cream. You can get funky with it. Not necessarily funk, but I think he just means like a... Like a demerara. Yeah, put some more like sweetness, brown sugar kind of note. Yeah, I think it would all support what's already going on here and deepen the flavors perhaps, although it's fabulous the way it is. I will say this, does it slush? Not exactly. It's more like a milkshake, like a blended milkshake. Maybe not exactly the same texture, but it's real frothy and kind of light. The froth is nice. Yeah, I think the machine incorporates a fair amount of air into what's going on here. And yeah, it's not ice crystals, but I mean, do you want that here? Do you want it to be slushy? No, you want it creamy. So I think it worked well. Oh, and note to self, don't press the milkshake button when making this. There's a milkshake button? Yeah, you want to use the spiked slush so it gets colder. So otherwise it's cold, but it doesn't really get like the... Wait, what are the settings on the machine? What are the settings? We haven't even talked about this machine unless we did on one of the episode portions when I wasn't here. By the way, this is taking forever and becoming weirdly random. I love it. Hey, it's Wednesday, wanna have a milkshake? This is turning into the like what I did on my summer vacation of our podcasts. Yeah. Okay. The long sip. All right. So what are the sentence in there? Slush, spiked slush frappe, milkshake, frozen juice. Okay. That makes sense. And then you can adjust the actual temperature in any of those sentences. Little micro adjustments as needed. So the spiked stuff gets colder, I would imagine. Yeah. To accommodate. Yeah. I think they're expecting, if you're putting on milkshake, they're expecting something frozen to go in it already. But you can't really put ice cream in there. You have to, because they- What did you do? Well, I did ice cream. It's kind of a pain. Yeah. I like melted down a little. Oh, yeah. What are you saying? I've been thinking a lot about this machine. So I think the different settings, the different settings I think are tied into like some sort of resistance meter, something that measures the resistance of the auger going through the liquid. And so I think the consistency, the viscosity of the different drinks impacts everything. So because there's warnings on there that tell you if it's too much alcohol or sugar or not enough sugar. And I think that's because it's detecting that it's not frozen enough or too frozen. So I think that's how it works. I think those different settings also have something to do with like, because obviously the milkshakes are different viscosity than any of the other like frozen spike drinks we've had. Although this was pretty good on the milkshake setting. We initially tried it and it was pretty good on the milkshake setting because it was a milkshake. But this is a little chunkier. Well I think when we're done with this series, we should fill this machine with molasses and see what it does. Whoa. Fill it with molasses? Yeah. Wait, did you hear about my ideas? No. They'll let me do them soon. We'll do them soon. So you know what this kind of reminds me of? I'm a big proponent of always substituting something besides vodka, because life's too short. When people want white Russians, I often just put rum in them instead of vodka. Way better. A little more character. Yeah. And a lot of, at least the major brand of coffee liqueur is rum based anyway. So why not double down on that? And again, back up those richer flavors. Makes sense. Next Will It Slush coming up immediately. Next Will It Slush coming up immediately. Okay. We keep talking over each other. Okay. We'll be right back. 7:50 Paper Plane Slush All right, we're back. Will It Slush? Greg. Yes. Greg. Greg. Oh, thank you. It did. It got pretty solid. Yeah. Good. Amazing what change a little bit of water will make. I mean, uh-oh. Uh-oh. Uh-oh. Uh-oh. Get it out of there. Get it out of there. What? Nothing's happening. It's hit that low alcohol, or too high alcohol, I guess. Yeah. I would say it's not fully slushed. Not fully slushed. There's definitely some ice crystals in there. Oh, I like that. I kind of like that. All right. Let's try it. We're back with another segment of Will It Slush. We had Dan on before with Handy and Schiller's Paper Plane. Paper Plane. Yeah. Bourbon cocktail with Aperol, Amaro, and lemon juice. Yeah. And whiskey. Amaro nonino specifically. Yeah. Bourbon cocktail and bottled at Buffalo Trace. Yeah. RTD ready to drink, almost. So. Okay. A question asked and answered. The answer is no. But as Lexi said, when we did the episode, this thing could use a little fresh squeezed lemon juice. Yeah. And obviously could use some dilution in the form of a cocktail shaker with some ice in it. And that's basically what we did. We diluted it with water and then we put some fresh squeezed lemon juice in there. Yeah. And it's not, it's, it's close. It's close. It's like really cold and kind of like when you eat, when you're drinking a Slurpee, like the edges of the Slurpee that are starting to melt a little faster. Well, that's what happens. I feel like that happens pretty quickly on these because we're holding them. So the edges, you know, starting to get... Oh, yeah. But there's like a core of frozen. Well, really, like, I mean, what you were saying, like Lexi saying dilution and more lemon juice really makes this really good. So straight out of the bottle, it does not slush. But if you, you know, if you add some dilution and some fresh squeezed lemon juice, I did one lemon. Maybe we could do a little more, another one. I don't know. I think it's lemony enough. It's pretty lemony. Pretty lemony. Yeah. Yeah. There's like a chocolate note I'm getting that I wasn't getting the... Don't you like at the very end, you don't get some like chocolate? To be fair, I have been like chugging hot chocolate since... I'm just kidding. The last 20 minutes, that's like 80 degrees out. I can see that actually. I can't. I can't. I don't know where you're coming from with that. Man, I never correct anyone when it comes to tasting this. I don't know. It's like a weird dark note that I wasn't expecting. Dark. I don't know. I mean bitterness. It's bitter. It's bitter. I think that's the nonino. What could be? I don't know. All right. Well. All right. So will it slush? Kind of. Not really. Kind of. Does it have to slush? It doesn't need to slush. I mean, it's a nice way to keep it like ice cold. Yeah. I mean, this is really an enjoyable, even if it doesn't slush, it still keeps it ice cold without further diluting it. Yeah. You add a little bit of water to make some room for ice, but it's still very potent, full power. Yes. Delicious, refreshing. Lemon juice makes it very bright. There's not a ton of refreshing bourbon cocktails, and this is one of them. Most of them are bottled lemons. Yeah. Have you tried drinking bourbon? Not refreshing. Well, that's bourbon. Not refreshing. And specifically, it makes me feel like I need to refresh myself when I drink a lot of bourbon. Gold Rush. Yeah, Gold Rush. I mean, yeah, there's- Various brambles. Lion's tail. All right, never mind. Most bourbon cocktails are refreshing. No, but they all have lemons. Don't these all have lemons in them? Mint, julep is a refreshing one. I don't find that refreshing. What? It's mint. I don't find mint refreshing. I find it savory. I don't know. Really? Yeah. I don't find mint, julep is refreshing. I just figured that the American populace was just so Pavlovian programmed to think of mint when they brush their teeth, that it's like coated as refreshing. That's why gum tastes like toothpaste. Yeah. Get what you're saying. I just don't know. Unless you're chewing big red. Yeah. Or juicy fruit. Then it tastes like apple crush. I think when I have mint, if it's a minty cocktail, what I want is the bramble, which has mint and lemon juice and berries. I want all that. Well, that sounds refreshing. Yeah. What did I have? I bet we could slush up that. Oh, yeah. I had something with mint. I don't know. I don't have a story. I was just thinking. I had something with mint that was a dessert. Oh, we were trying to make water melt. We bought water melt and we were trying to put mint in it, which is really nice if you can find mint. But the store, the Whole Foods, by the way we were at calling them out, did not have mint somehow. They didn't have mint? Yeah. The Whole Foods? No, I couldn't find it. What the hell? When did you go though? If it was a holiday weekend? Saturday? Yeah. Yeah. That's pretty tough. A lot of mint going on out there. I guess so. All right, cool. Somebody tend to the slushy machine. It seems angry about this one. Saying you're a slushy. Yeah. All right, cool. All right, back in a sec. 13:00 Buzz Ball Slush Test And we're about, Jeff's here. Jeff's here. Oh, I'm sorry. I just walked by. Jim Lexi, Greg Jeff. Okay. Well, this doesn't make any sense. We slushed up. We slushed a buzz ball. Yep. What is it? Which one is it again? The boulder? No. Buzz blue. Berry cherry lime. Berry cherry. Berry. Berry cherry. With a B. It smells like bomb pop. Berry cherry limeade. Berry cherry limeade. It smells like bomb pop. It's a blue one. Yeah, but just blue. It came out last year. I think blue is the- Top seller. Top seller, the buzz balls biggie. Cherry berry. Berry cherry. Lemonade. Limeade. It's the big blue buzz ball, and it did not slush. It did not slush. And then you went and did surgery on it. Yeah. Okay, what did you do? So I put the whole buzz ball in there, and it filled it up, so it was way too much. I had to dump some out. Is that a 1.75? Sure is. I put a whole handle of buzz ball in. A handle of buzz ball. We're up to three liters on these now, so holders. I know, they're coming three liters now, which when you do like pie cubed, it really isn't that much bigger than the 1.75. Shut up, nerd. No, because it's a sphere instead of, okay. Yeah. It's not as big as you think it's going to be. I think it's going to be the size of a globe. Yeah. And it's the size of a bowling ball. A lot of those three liters look like that, but unless they try, the jack one isn't like, not as impressive as you would expect. Well, they can't go up. They can't go up though, because there's no room on our shelves then. It's a guaranteed top shelf place. That's true. Tequila didn't have a problem with that. Yeah, seriously. That's true. You doctored it with water. I added water and some simple syrup and it got slushier. Yeah. It's more like a gel. And then when you sip it, there are some little flecks of frozen matter. I think blue is the most common, I think blue is the strongest flavor of the Bomb Pop, and so it's the overwhelming aroma also. And so I feel like this is just Bomb Pop to me. Well, again, it's berry, cherry, limeade, so you've got the- That's pretty much what a Bomb Pop is, I believe. Exactly. I think the white part is either lime or lemon. Yeah. And it's light. It's light. Okay. There's also, along with Bomb Pop smell, there's also a note of chemical solvent. Yeah. I thought that that would freeze out. I thought that that would get muted in the slush. And the overwhelming sweetness. Generally, the booze shows a little bit more on the slushies as we've been doing these, right? It seems like a- Yeah. This seems very boozy tasting. I think because it won't slush, there isn't something to make it not taste like that. Yeah. I think if you crushed up a little mint in this, you'd have a pretty high-fangled cocktail downtown. That's blue. All right. We'll just call that we learned something from this experiment, and next we're going to slush something less stupid. It looks like 7-Eleven on the thing. It does look like 7-Eleven. It does. Also, you can hate it, but it's the viral one. That's true. When that Frambois came out of there, it was like a slurpee. Yeah. That was pretty great. You needed a fork for it. Or one of those slurpee straw spoons. I had to shake the cup a bunch like this. It's not a visual medium. I know. Greg had to shake it, holding it upside down. At his face. I would drink this on a hot summer day anytime. I mean, it's very cold. That's the benefit of these machines, is that even if it doesn't slush, it does make it very cold without adding any ice. So you get that. Yeah. Full of buzz ball power, except for the water. This is my first buzz ball, by the way, I've never had one before. What? I think the best way to consume. When am I going to drink buzz ball? They weren't out when I was in my 20s. I don't know, but people are like, you know, you've definitely heard that song by Kesha. And I'm like, I assure you, I have not. I don't watch TV and listen to the radio, but I don't know what you're talking about. And they're like, no, you have to have. You have to have had a buzz ball at some point in the last decade. They have. Unbelievable. Didn't we try these when this came out? You were here for that. I don't think I was there. I think I put a hole in it. All the canapaloozas, no buzz balls. You had buzz balls in the canapaloozas before you opened the buzz balls up to the gen pop. It's a trick question. It's a ball. It's not a can. It's not something new in there. All right. All right. It's not a ball. It's not a ball in a palooza. It's different. Aren't the little ones canned? Aren't the little ones a can? They have a little flip top, don't they? If you took a tennis ball container and smooshed it down, it's just one tennis ball. Yeah. It's just one ball. Yeah. It does have a little pull top. So that's technically a can, I guess, but still. Yeah. I have only once actively consumed a buzz ball, and it was still kind of against my will. You're just handed one. That's the only way you drink it. I feel like you don't speak it out. I don't go to places where people hand me buzz balls. Well, you should stop drinking the Lemon Chalo and start drinking the buzz balls. Take a look at it. Is it slushing more now than it did? I think it looks a little more slushed, yeah. It might be. How are the chunks? How are the auger chunks? We need a scale, like a Richter scale, an ohm scale of how slushed it is. Yeah. Is it like logarithmic, like the Richter scale? It's not binary. It's not yes or no. Wow. So bad. Yeah. A little slushed. It's still a no. It's not a slushable product. Yeah. Plenty of ways to enjoy a buzz ball, but I don't think that slushing is necessarily worth it. All right. Transition out of here. Music break right now. 18:54 Spiked Aid Slush Is this like the third one of these brands? This is new, right? We haven't tried this before. We may have tried it. There's three very similar brands you may remember from such episodes as Canapalooza. The one comes in like a Yahoo! Bottle. That's different. That's different. That's 99. Yoo-hoo, right? Yoo-hoo. Did it slush? Yeah. Well, we added sugar. We did have to add sugar. I don't know if you did. I mean, it seems like it slushed pretty well. No, no, no. I'm not saying you did. Yeah. I wonder if we had to because it over-slushed. Yeah. I added three ounces. So I think we added about 61 ounces of spiked aid. Spiked aid is the brand powered by vodka. This is a- Powered by vodka. It says powdered. That's what it says. It's one of these Gatorade style spiked cocktail things. Sports drink. Sports drink can cocktail. Ready to serve. I think it's- Ready to drink. And does it have electrolytes? Ready to slush. There, I don't think allowed to say that, but yes, it does have salt, which the science I'm really confused on. It melts the ice on our streets, but it also slushes. Yeah. Sure slushes. But how much sugar? Simple syrup? Three ounces of simple syrup. Three ounces. Per 64 ounces. 61. I mean, we filled it almost up to the line, and then I put enough sugar in, which was about three ounces to get to 64. So I would say about that. But I'm not sure. I'm not sure if we needed to put any sugar in. We should try it. Let's do it again. We got blue. We got red right now. This slushed perfectly with a very fine grippy ice. This was blue and red combined, which didn't, sadly, did not turn purple. It's just still pink, reddish. Power to red 40. I am really glad that this wasn't around when I was like 20. Yeah. This does not taste like alcohol at all. No, not at all. There's alcohol? Which is bad. Did you try the product without alcohol, or sorry, without being slushed to see? Yeah, I tried it. I think you can taste a little bit of something, but not a lot, really. Oh, God. Chest freeze. I don't think that's a thing. That might just be a heart attack, Greg. I don't think the chest freeze is real. I don't know about that. You guys never got an ice cream headache in your chest? Oh, God. I just get headaches in my head. I don't know. If my death from a heart attack is recorded in audio form. Holy. Oh, it moved up into my throat now. Oh, it's at the bottom of the brainstem. What's going on? Somebody do CPR. Why are we slushing things? Did you try your thumb to the roof of your mouth? Yeah, or we need a spoon. Oh, it's going to hit you right now. We need a spoon. It helped. That's weird. Yeah, it does. That's how it works. I like to, whenever I eat ice cream, I like to have a cup of water, like just water, just regular tap water. Because if you get brain freeze, you drink the water. Why are you guys eating so fast? I'm not eating fast. I'm just eating ice cream. I don't know. You never got an ice cream headache? Before. You were seven at some point too, right? My soft palate is very sensitive, okay? You don't have a plan of action when you're eating ice cream. I got a nice warm water next to you just in case. Just a bowl of ice cream and some warm water. Don't ask him what he keeps a bottle of when he's eating ribs. It's Pepto-Bismol. Oh, I don't have anything else to say about Gatorade Slush. This is perfect Gatorade Slush. It tastes like Gatorade Slush. It tastes exactly like- Blue and red is like bomb pop flavor. Yeah. The goal of it, it's slush as well. I think it tastes like a little too close to a Gatorade, or like one of those- Yeah. It tastes like a sugar, because it's sugar-free, right? So- The flavors on the package are- It was sugar-free. The flavors are electric red and electric blue. Yeah. Is it also electric orange and electric red? What do you say that they- Do you think in the factories, they have electric lights? Oh my God. I kind of wish that heart attack took place. It's their pod, not mine. Put the crickets in, put the crickets in. I should get you a Powered by Vodka shirt though. We definitely need those. Powered by Vodka. Crazy. I got nothing else to say to this. Yes, it slushes. It slushes great. Yeah. All right. Cool. Okay, cool. 23:17 Sarti Rosa Slush Hard reset. Here we go. That's delightful. The sound of the slushy shaking. I had to drag mine. It's really good. Yeah. Quite good. I haven't tasted Sarti. I haven't had a Sarti spritz, and this is fabulous. Sarti is a drink of the summer. Drink of the summer. It's like perfectly floral and citrusy, and a little sweeter than I would prefer, but phenomenal. That's hilarious because Michael said it's less sweet than he expected. Well, that's very popular, so you kind of assume. But no, it's really like if you're not. Oh, go ahead. And because it's like the color of strawberry syrup. Yeah. Well, it has just like a really fresh like grapefruit flavor. Yeah. And the bitter, there's a little bit of this, which I it's kind of just like eating a pink grapefruit, like that level of bitterness. And I think if you're someone that doesn't like Aperol Spritzes because they're bitter, give it a whiff. This is a great option to kind of up your Prosecco a little bit. Very strong smell on the bottle, even though it's empty. It smells great. I know it's amazing. It's like a combination of Hawaiian punch and then a floral quality. Like elderflower. Yeah. Blood orange, mango and passion fruit. Oh, there's not even grapefruit in it. No, that's crazy. I know. That's why it tastes so much like grapefruit. It's crazy. I'm going to have to get a bottle of this. How much is it? Twenty-four bucks. Oh, man. It's going to make a really good Negroni. We're going to get your bitterness. Look at me. I'm plenty better. I mean, are you going to add, what did you do? Campari and sarti? That sounds good. Because as the words were coming out of my mouth, I'm like, I've been drinking the vermouth, the chorino that is not coquette. Forro, isn't it? Yeah, I think so. It's really good. And it's a great savings. But it's like too oxidized and and aged. You know, it's like it's that style. And this needs to be like more tart and robust fruit. Yeah. And gin. I wonder if you could do it with like a gin Dolan Blanc and then like a lemon situation. I was saying, well, I said this earlier. I think this like two parts gin, one part this and a splash of tonic or more tonic. If you're a normal human being. What I think would be really nice. Yeah, that'd be really nice. Be fabulous. Like summer cocktail. That's what I'm doing this weekend. I'm going to buy a bottle of this on my way home. I will say I'm not always 100 percent on board with the trends in our industry. Although I have drank a fair share of beatboxes. But this one I totally get. Yeah, because it's good. Yeah, this is really good. This is just got it a few weeks ago. We already like sold through our first drop, right? And then like we had to get another drop. People are buying about it. It's going crazy. Yeah, it's going crazy. Yeah, I've been in the store twice now and seen people walking out with cases of these things. I'm imagining how fast it would evaporate. Yeah. Oh yeah. This is just churning through the stuff. This is like a one night, one bottle per night kind of thing. It's lovely. Yeah, it's like drinking a bottle of wine. Campari, it's a Campari product. Campari, yeah. Oh, this comes from Campari? Wow, they're really cornering the market. Yeah. Well, it was started in 1885, so I'm guessing it eventually ended up with our friends over at Campari. So our cocktail wizards take us through this, what you did here. Yeah, what's your actual recipe on this one? Oh, oh. Lexi did it. The only thing is I added four more ounces of sartorosa at the end because it was too slushed up. That was it? Yeah. So it's almost equal parts sartie, soda, and bubbles. Yeah. Prosecco? Cava this time. Cava, cava action. I asked Mark for something dry. Yeah. Yeah. Okay, this is a delicious cocktail. I love it. This is the reason that we're doing this. This one right here. This is good. On the ones I've sat in on this, and you guys have probably had better success with other stuff, this is slush to the best. It is really slushed well. Of the things that I've tried. I think that's also because of the amount of water we put in. Okay. So because it's almost equal parts, it's mostly. Ah, I was going to say there's like, it feels like there's ice chunks. It's actually just water ice chunks. It's soda water. I put an actual soda water in there rather than regular water. Cause we like the carbonation we've decided. Yeah, we do. It makes it interesting. Yeah, this is excellent. Yeah. Great job. How can something be too slushed? Like that literally doesn't make any sense. Cause then it freezes, it's no longer slush. If it freezes, it's just ice. Oh no, it's still in a slushy state. It's like a non-Newtonian salad. What the hell is that? No, that's not true. That's not the word to use, Jim. Come on. No, it's not. What does that mean? What are you talking about? Like cornstarch cereal, when you slap, you can take a bucket of cornstarch with water and like you can slowly put your hand in and like you can just put it in like it's liquid. But if you slap it, it's like hitting a brick wall. Oh, that's not it. That's a non-Newtonian. I know it's not really a non-Newtonian. So it's like not it's it's in between solid and liquid. It's like if you turn it over, it doesn't come out. Oh, but it's still like so so blizzard. I'm over here trying to figure out what a non-Newtonian salad is. Non-Newtonian salad. Yep. That's the one with croutons, I believe. It's not exactly a non-Newtonian solid, but I mean, you can put your finger in it and if you get some into your mouth, it is slushy, but you cannot pour it. It's like too thick. The old blizzard problem. Yeah, concrete, the blizzard. Yeah, it's kind of similar to that. I mean, eventually it will pour, but it's very, very, very too viscous. Got it. But now it's perfectly, I think it's perfect. We haven't had a beep. We haven't had a warning beep. And it looks beautiful. It's like the color of candy. Hand out little sample cups of this to everybody who's listening so they can hear, they taste just how delightful this is. But the extension of this, if you don't have a slushy machine, is just buy a bottle of sardine, a bottle of Prosecco and mix them together and have a great day. I mean, you could also like- You could just blend those with ice. You don't even have to do that. I mean, you could also make a pitcher of this, put it in the freezer and just don't freeze it all the way. Because it's not going to be, obviously it's not going to be on the fun machine, but you could get this pretty close to a slushy without, and it's probably going to take longer, but you could do that. Definitely. Didn't this one take like four hours? No. No. I made it early and then I had to go run an errand. That's what it meant. Cool. Really good. So Sarky Rosa, get out there and get it. It's going to be a regular item in our stores and there's probably lots of fun cocktails you can make with this thing. Absolutely. Yeah. We should go get Jeff's bottle and maybe make some more. Yeah. Let's do it. Let's steal it from Jeff. Thank you. 30:19 Hillbilly Highball Slush All right. Well, you hear those calming kind of whirring sound in the background. It's like, oh, thanks. That kind of sounds like a vacuum cleaner now. Yeah. It has like waves on the shore quality too. Well, if you're looking at it also. You can slap, slap, slap. Excellent. Right now, I'm following a single piece of foam that is kind of just like... Look at that piece of foam. It's surfing. Because it's a spiral, so it has like three different levels of liquid because the spiral is pretty much like... So it has like the lowest level. Probably should take a picture of this. You're painting a tapestry with your words right now. Crappistry is more like it. Yeah. That was a Bob's Burger comment to me. Yeah. Okay. So, Greg, you've been talking about this... I've been threatening this since the inception of this concept. The Hillbilly Highball, which you didn't know what it was called. We just looked it up. Well, okay. It's called Mountain Dew. The Hillbilly Highball. It's Mountain Dew and whiskey. And now, and you have some lengthy explanation about Mountain Dew. Oh, no. It's just a couple of facts. The facts are as follows. Mountain Dew is, the phrase is slang for moonshine. It's the dew of the mountain. So I always thought it was funny that this kind of, we have Mountain Dew and it was made, the beverage itself was made in the 40s to be mixed with whiskey. And I think that, yeah, that was its purpose. And it's terrible. I'm just going to say that it's terrible. I just drank one because I didn't want a coffee. Unlike Coke, you know, unlike Cola or root beer that have like molassesy flavors, they have caramel flavors, that doubles down. It's a hat on a hat when you mix whiskey or aged rum with it, because they already have those flavors. So the citrusy quality of Mountain Dew is supposed to act in contrast to the bourbon. Now that said, I've never had this cocktail. I've always wondered about it. And I haven't actually had Mountain Dew in 20 years until this morning. I never had it before. And so we made Mountain Dew in bourbon slushies. Hillbilly Highball. Hillbilly Highball. Also, after we did the beer and the spritz, right, we did a spritz, I'm finding that the frozen carbonated things are really interesting. I like the texture a lot. It's like a whisper of pop rocks. Like a flashback of pop rocks. Yeah, I mean, it's mostly uncarbonated, but there's a little bit in there still. So I was just going to eyeball it, but Lexi insisted on science. Well, you don't like to do any kind of recipe stuff at all. We know this about you. I don't know, it's not turning out. With your pizza making, you're like dumping water and flour together and hoping it comes out. And using my fingers to knead. Your fingers don't know what to do. They don't know how much, they don't know the proper... This is a man that needs to knead. He needs to understand the relationship you have with a wad of dough. And you know, it's an alive thing. You've birthed yeast and honey or sugar and it's in there. You can still do that with proper measurements. Fair enough. The right hydration, you can still do that. I'm pro measuring and then doing that. You got to kind of feel it out for sure, but like, you need a baseline. I don't need it. It goes in the fridge and it cold ferments for several days. Point being, Lexi's recipe was two ounces of spirit to six ounces of soda, which is a little soda heavy because we want it to freeze. It needs to be a little higher. I'm going to say it. I kind of wished that there were ice because this needs to be watered down a little bit more. I would like some. It's too Mountain Dewy. You know what I'm saying? Oh, too Mountain Dewy. I would like a squeeze of lime in here. What? Yeah, a squeeze of lime. Some actual lime flavor. I think that would- It's like he's a Bloody Mary flavored vodka. No, I just want a little bit of fresh lime. Okay. I think would be delicious. Some brightness, yeah. Well, I don't hate it. Totally. I wouldn't order this, but I think that this is fun and novelty. And it's slushed? It totally slushed. And then it melted into Mountain Dew and whiskey. I wonder whether there isn't a push in like... I haven't been to a distillery with a restaurant down there that has this as an option. Yeah. It doesn't get a lot of respect. Right. You know, another funny thing that I think is the hills of Kentucky, rolling hills of Kentucky, really should be like the epicenter of Mountain Dew and Mountain Dew, but between Kentucky and Tennessee, they have forsaken Mountain Dew for L-8-1. L-8-1. L-8-1. L-8-1. And it has meant that, oh yeah, it's a Mountain Dew-like soda that's just available in that region. You haven't spent enough time with Joe. Joe Maloney. He's from Kentucky, so he... He like bootlegs it back here so that he can have L-8-1. So L-8-1 is like the newcomer. Okay. But they spell it ALE-8-1. So it's a late one, but it's ALE-8-1. Sure. I know. None of this makes any sense when you have Just Fine Mountain Dew. Yeah. Right. Or they're like, this is a chicken sandwich. Yeah, we don't call it bacon. We call it faken. Yeah. What, it's tempi? L-8-1, okay. Yeah. My favorite is Satan. I mean, AL-8-1 has been around for longer than Mountain Dew, I think. Oh. It's been around since 1902. You're saying that Mountain Dew was not, Mountain Dew stole the thunder. AL-8-1 is Hydrox. Is Hydrox. You're right. That's right. It's the OG Oreo. Oreo stole Oreo from Hydrox. But if you see Hydrox, you're like, what is this crap? What is this generic knockoff? But Hydrox was around longer. And some people, I think Roger being one of them, prefer Hydrox. Of course, he does. I think both Roger and Chris are like, oh yeah, Hydrox is way better. As though the chemical concoctions that are on grocery store shelves these days, laden with preservatives and high fructose corn syrup, bears any resemblance to the junk foods of the early 20th century. Maybe Hydrox still uses lard in their cream or something. I bet it's something like that. I bet it's something weird like that because Oreo used to have, the cream used to have lard in it. Hydrox, I'm looking this up. All right, so larger lesson here is, stepping back from all of these tangents is, Mountain Dew is a sugary soda and we mixed whiskey with it and it tastes fine, but really it's slushed. And you can take that same recipe and mix it with any combination that you want of your sugary sodas and your spirits, squirting gin or... Ooh, what about an oly pop? Rum and Coke. Oly pop and that's like having a nacho and a carrot at the same time. Does an oly pop have enough sugar in it? There's a ton of sugar. I mean, it's mostly sugar. It's stevia probably. Quote gross. Prebiotic. Stevia might not work then. Yeah, I don't know. I don't think diet Coke, I don't think a diet Coke and whiskey would work in here. I've often wondered this, like if I put vodka or gin in a probiotic soda, is it killing the probiotics? Making them stronger, I think. Do I have to drink them separately so that that combat can happen inside of me? I don't know. I like to use the orange, olipop, whatever flavors you want to choose, but or whatever brand. Slice, which is now a probiotic beverage instead of a pop. Yes. Orange and add that instead of your soda water and an Aperol spritz. That's also a little life hack. For those people that hate Aperol, which I don't. Who hates Aperol? My own problem with Aperol is it's too weak. I had my first dirty soda today. It wasn't actually a soda. And it was a lemonade. It was a dirty lemonade. So those things have a lot of caffeine. Oh, that's why you're all jazzed up. The dirty lemonade has caffeine. They all have caffeine on them. What? Yeah. They do? Yeah. Is that why I'm all fired up today? Let's do a podcast. It's 10.30 in the morning. Let's do a podcast. So I think this did slush up a little bit more as we've been talking. Okay, we just didn't let it slush up. It definitely has a thicker mouthfeel. Science was committed. I'm feeling good about this. I still don't really care for it at all. Well, that's Mountain Dew. You're not supposed to care for it. It's whiskey. It's like the two things where I'm like... I think the punchline I'm trying to say here is Mountain Dew has veered away from the whiskey thing because now it's the beverage for 17 12-year-olds who want to play Sega Genesis until 6 a.m. Yeah. Yeah. Yeah. Absolutely. Okay. Maybe it wasn't the 90s. Now it's 17 12-year-olds playing PlayStation 5 across multiple. No, they're just watching a streamer play. Yeah. Watching somebody else play a video game. Yeah. Get it together, kids. This podcast isn't for children. One's in this segment. Okay. All right. So it did slosh, but should it? I don't know. Yes. It's a metaphor for any soda, but any highball, any highball. Yeah. With a sugary enough thing. Yeah. It's fine. It's fine. Yep. We'll try again. Try again. It needs salt. That's what it needs. You're talking about citrus? Add a little citrus, a little salt, and you've almost got a margarita there. No, don't disrespect a margarita. I will be. It's a hillbilly margarita. It's a hillbilly margarita. I don't know. In a jar? You know, like a mason jar? Basically anything that you put- Throw a couple of olives in there? If you put Mountain Dew in anything, it just becomes a hillbilly that thing. Okay. Hillbilly rum and Coke. Hillbilly rum and Coke. That's a hillbilly rum and Coke. There's no Coke in it? No. Hillbilly slumber party. Did you hear me say hillbilly? I've been like a hillbilly martini. Yeah. All right, shut it down. 40:45 Future Slush Ideas All right. Well, that was another edition of Will It Slush? We have a lot of great ideas coming up. We have a lot of great ideas in the hopper. We just Tarantino'd back to the current time when we don't have any slush. But we do have great ideas for slush. We have more ideas for slush. Well, I think we're going to do an all-supper club episode. If you like frozen milk. Yeah. If you like frozen Wisconsin Supper Club cocktails. I love it. Must of them involve ice cream. Yep. Some might call it OOPSAW ice cream. Yeah. They think I don't want to be on it. OOPSAW ice cream. Sounds like you don't want to be on it. Well, I mean- He's anti ice cream. And I'm not anti ice cream. Ice cream is outstanding. We don't need it in our lives constantly. Mixing dairy and drinking. A little bit of dairy goes pretty far when you're drinking. Yeah. I think I told you my favorite use case for this, though, is when you want to go home. And you're like running to people you know and you're like, dang it. So you try to find a way to go home and you're like, oh, actually, can I have a Hummer or a Hummingbird or whatever it's called? And then you have an ice cream drink and you're like, oh, I got to go. I'm full of dairy. I just, too much dairy. I'm obviously eating dessert right now. Making me logy. I'm going to go lay down. That's usually what it is. Okay. I just offer for you an alternative to that. And this is what I do. I just **** off. Yeah. Irish goodbye. I'm sure we'll probably do like, I think a holiday batched cocktail slush episode. You know, some sort of eggnog thing, maybe some- Cranberries. All cranberries. Cranberry thing. I just think they're all cranberries. What's the Puerto Rican one? Oh, Coquito. Coquito. I have a great Coquito recipe. That one's- Yeah, I'm here for it. Yeah. Delicious rum and coconut. Can we put glue wine in there? We absolutely should. Vinglog. Vinglog. Vinglog. Vinglog slush. Vinglog, glue, is that what it's called? Glue wine. Yeah. Cold mulled wine. Stone fence. Yeah. Got to do that stone fence slush. Yeah, yeah. With a Feet Brothers Old Fashioned Aromatic Bitters. Of course, of course. Cinnamon in. So anyway, we have ideas. We have ideas in the hopper. And we're going to fire that machine up soon. And we're going to... Slush to cider is one of my favorite things. Yeah. I'm very excited about that. Cool. All right. So stay tuned for that. And also back in your feed really soon with something else too, because it's what we do. Yep. Thank you for listening to Barrel to Bottle, The Binny's Podcast. I'm Greg. I'm Lexi. I'm Jim. Keep slushing. Keep tasting. That was dumb. Keep tasting. I think we did it the last time too. Yeah. Just leave it.