Holiday Cocktail Class & SipScout Party

SipScout Holiday Mixology Class & Party

SipScout Craft Alcohol Membership Club – December 2023

It’s the most wonderful time of the year…and we’re celebrating with all of our SipScout members and craft drinks enthusiasts with our annual Holiday Mixology Class! Join us as we get in the holiday spirit and whip up three fantastically festive cocktails that you’ll be ready to make on repeat all season long! 

Highlights

6:28 Spiced Cranberry Gimlet
         featuring Old Harbor Distilling Company’s Southwestern Gin
18:07 Sneak preview to next month’s SipScout kit
21:22 S’mores Old Fashioned
           featuring New Riff Distilling’s Kentucky Straight Rye
43:26 Gingerbread Espresso Martini
           featuring Pusser’s Blue Label Rum and Vapor Distilling’s Arrosta Coffee Liqueur

About Your Hosts

The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!

Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.

Read the transcript

1
00:00:00,000 –> 00:00:03,100
hello hello everyone

2
00:00:03,566 –> 00:00:05,566
hey neither one of us have our Santa hats on

3
00:00:05,566 –> 00:00:06,666
hot diggity

4
00:00:06,666 –> 00:00:07,733
we forgot our Santa wait

5
00:00:07,733 –> 00:00:09,633
I didn’t put right here

6
00:00:09,633 –> 00:00:10,366
my goodness

7
00:00:10,366 –> 00:00:12,166
here we got this for me

8
00:00:12,866 –> 00:00:15,066
I’m not gonna make you keep that on the whole time

9
00:00:15,066 –> 00:00:16,533
because you’re gonna get hot

10
00:00:16,533 –> 00:00:17,400
but you’re gonna put it on

11
00:00:17,400 –> 00:00:19,566
you’re gonna get so hot because you’re so cute in it

12
00:00:20,600 –> 00:00:23,166
welcome happy holidays everyone

13
00:00:23,400 –> 00:00:24,433
if you’re not familiar

14
00:00:24,433 –> 00:00:26,566
we love the holidays coming to you live

15
00:00:26,566 –> 00:00:27,166
that’s right

16
00:00:27,166 –> 00:00:28,266
that’s right

17
00:00:29,033 –> 00:00:30,733
Thirsty Friday

18
00:00:30,800 –> 00:00:32,266
we’re on a Friday night this week

19
00:00:32,266 –> 00:00:33,600
normally it’s Thirsty Thursday

20
00:00:33,600 –> 00:00:35,133
I almost started to say Thirsty Thursday

21
00:00:35,133 –> 00:00:36,500
and I had to remind myself

22
00:00:36,800 –> 00:00:38,066
welcome everyone

23
00:00:38,066 –> 00:00:39,000
I’m Suzanne

24
00:00:39,000 –> 00:00:41,000
I am the founder of The Crafty Cask

25
00:00:41,000 –> 00:00:42,066
and we are all about

26
00:00:42,066 –> 00:00:44,433
celebrating and supporting craft alcohol makers

27
00:00:44,633 –> 00:00:45,766
like some of the wonderful ones

28
00:00:45,766 –> 00:00:47,000
will be including in today’s

29
00:00:47,000 –> 00:00:49,133
delicious craft cocktails that Evans created

30
00:00:49,133 –> 00:00:53,233
we’re very excited to share these with you and to share

31
00:00:53,400 –> 00:00:55,533
these delicious craft makers with you as well

32
00:00:55,533 –> 00:00:57,666
and talk to you a little bit about uh

33
00:00:57,666 –> 00:01:00,500
how you can make your holiday cocktail

34
00:01:00,866 –> 00:01:02,566
uh repertoire with

35
00:01:02,600 –> 00:01:04,066
uh enviables

36
00:01:04,533 –> 00:01:05,800
absolutely yes

37
00:01:05,800 –> 00:01:09,066
so we are going to get started here

38
00:01:09,066 –> 00:01:10,433
and let’s just see

39
00:01:10,433 –> 00:01:10,966
we would love

40
00:01:10,966 –> 00:01:12,666
it if everyone can throw in the chat

41
00:01:12,666 –> 00:01:14,833
where they’re joining us from

42
00:01:15,833 –> 00:01:18,333
what cocktail they’re most excited about

43
00:01:18,333 –> 00:01:20,366
maybe if they’re super into Christmas

44
00:01:20,366 –> 00:01:22,066
if they’re not into Christmas

45
00:01:22,333 –> 00:01:24,466
we have a kind of interesting story ourselves

46
00:01:24,466 –> 00:01:25,533
here in our household

47
00:01:25,533 –> 00:01:27,966
I am a Christmas crazy

48
00:01:27,966 –> 00:01:28,933
and I always have

49
00:01:28,933 –> 00:01:29,766
then I love it

50
00:01:29,766 –> 00:01:30,333
love it love it

51
00:01:30,333 –> 00:01:31,633
it’s crazy I mean

52
00:01:31,633 –> 00:01:33,133
I’m a little insane

53
00:01:33,133 –> 00:01:34,666
we have lights in every room of our house

54
00:01:34,666 –> 00:01:35,433
except the bathroom

55
00:01:35,433 –> 00:01:37,633
which I’m going to fix shortly but um

56
00:01:37,633 –> 00:01:40,166
so I love Christmas so much

57
00:01:40,533 –> 00:01:44,066
and then my dear Evan was born on Christmas Eve right

58
00:01:44,066 –> 00:01:45,866
and so he has some conflicted

59
00:01:45,866 –> 00:01:48,366
haha feelings around Christmas

60
00:01:48,866 –> 00:01:52,100
but I have a very fun

61
00:01:53,666 –> 00:01:55,033
bow tie not bow tie

62
00:01:55,033 –> 00:01:59,233
just neck tie that I recently discovered

63
00:01:59,233 –> 00:02:02,000
a pretty apricot understanding of it

64
00:02:02,000 –> 00:02:04,100
it’s my tongue and cheek humbug

65
00:02:04,733 –> 00:02:09,266
cause there’s skull and crossbones on a candy cane top

66
00:02:09,433 –> 00:02:12,066
yes yeah I don’t know

67
00:02:12,166 –> 00:02:16,233
but it allows me to relish in the Christmas cheer

68
00:02:16,233 –> 00:02:18,233
and also you know

69
00:02:19,766 –> 00:02:21,833
okay okay crazies

70
00:02:23,200 –> 00:02:24,000
dial it back

71
00:02:24,000 –> 00:02:24,733
dial it back

72
00:02:24,733 –> 00:02:26,200
but I have to say over the years

73
00:02:26,200 –> 00:02:27,533
I’ve rubbed off on him

74
00:02:27,533 –> 00:02:30,266
and he actually bought us these matching

75
00:02:30,266 –> 00:02:31,433
these matching sweaters

76
00:02:31,433 –> 00:02:34,933
no didn’t I got a gift certificate

77
00:02:34,933 –> 00:02:35,733
uh huh uh huh

78
00:02:35,733 –> 00:02:36,400
I didn’t buy them

79
00:02:36,400 –> 00:02:38,566
yes yes all right

80
00:02:38,566 –> 00:02:39,833
I’d say we get this party started

81
00:02:39,833 –> 00:02:41,966
it sounds like Bob is most excited about the s’mores

82
00:02:41,966 –> 00:02:42,733
Old Fashioned

83
00:02:42,733 –> 00:02:44,633
because he’s gonna have to wait for cocktail No. 2

84
00:02:44,633 –> 00:02:46,933
for that yeah

85
00:02:46,933 –> 00:02:48,400
yeah we have some good coverage here

86
00:02:48,400 –> 00:02:50,066
hey Tom and stuff

87
00:02:50,466 –> 00:02:51,800
Zach Elaine

88
00:02:51,800 –> 00:02:52,733
Bob everyone

89
00:02:52,733 –> 00:02:53,233
yeah welcome

90
00:02:53,233 –> 00:02:55,600
welcome um yeah

91
00:02:55,600 –> 00:02:57,766
but I say we jump right in and get us all drinking

92
00:02:57,766 –> 00:02:58,833
on our first cocktail here

93
00:02:58,833 –> 00:03:02,200
which is a spiced cranberry gimlet um

94
00:03:02,200 –> 00:03:04,066
you can tell us a little just about gimlets in general

95
00:03:04,066 –> 00:03:05,566
first what a gimlet is

96
00:03:05,666 –> 00:03:06,733
uh sure yeah

97
00:03:06,733 –> 00:03:08,600
so gimlet uh

98
00:03:08,600 –> 00:03:10,233
is a category of

99
00:03:10,433 –> 00:03:12,900
an example of a category called a sour

100
00:03:13,033 –> 00:03:15,433
uh sours are generally typified

101
00:03:15,466 –> 00:03:17,433
and are one of the earliest cocktails

102
00:03:17,433 –> 00:03:19,900
but generally typified by uh

103
00:03:20,066 –> 00:03:22,533
roughly an equal part of the spirit

104
00:03:22,600 –> 00:03:26,566
and then it’s either a sweetening and

105
00:03:26,566 –> 00:03:28,066
or a souring component

106
00:03:28,066 –> 00:03:29,400
usually it’s both no

107
00:03:29,400 –> 00:03:31,933
um it’s the sour to complement

108
00:03:31,933 –> 00:03:33,133
sweeten both Russia

109
00:03:33,133 –> 00:03:36,333
so that the alcohol that is the base of it

110
00:03:36,333 –> 00:03:38,233
isn’t so overwhelming

111
00:03:38,233 –> 00:03:41,366
and in the earliest incantations of sours

112
00:03:41,466 –> 00:03:43,966
um these were things that

113
00:03:43,966 –> 00:03:46,100
that allowed you to drink

114
00:03:46,633 –> 00:03:49,633
spirits that were decidedly less refined

115
00:03:49,633 –> 00:03:51,733
100 years ago um

116
00:03:52,266 –> 00:03:55,966
having the availability of fresh citrus and ice

117
00:03:56,000 –> 00:03:58,900
for the first time for many people ever

118
00:03:59,200 –> 00:04:01,233
enjoying any kind of alcoholic beverages

119
00:04:01,233 –> 00:04:03,600
you know didn’t have full beer

120
00:04:03,600 –> 00:04:05,000
that thing uh

121
00:04:05,000 –> 00:04:05,966
and in fact

122
00:04:06,033 –> 00:04:07,233
if they did

123
00:04:07,733 –> 00:04:09,533
it’d be like the way we talk about it now

124
00:04:09,533 –> 00:04:11,233
which is if it’s cold

125
00:04:11,233 –> 00:04:14,433
because you’re trying to cover up the taste of it

126
00:04:14,433 –> 00:04:15,633
the taste of it

127
00:04:16,400 –> 00:04:18,033
ice cold yes

128
00:04:18,233 –> 00:04:19,966
but is it a daiquiri again lit

129
00:04:19,966 –> 00:04:20,833
it’s not right

130
00:04:20,833 –> 00:04:22,433
they’re kind of similar

131
00:04:22,533 –> 00:04:25,566
yeah yeah so the like

132
00:04:28,533 –> 00:04:32,666
so the kind of following of how it

133
00:04:32,666 –> 00:04:36,833
started with citrus and some kind of sweetener um

134
00:04:37,766 –> 00:04:40,533
uh Gimlet probably preceded a daiquiri

135
00:04:40,533 –> 00:04:42,933
but they’re probably very close because

136
00:04:43,266 –> 00:04:45,633
fundamentally they’re the same ratios

137
00:04:45,866 –> 00:04:47,766
the difference being that a gimlet

138
00:04:48,133 –> 00:04:49,433
I was jinn and

139
00:04:49,433 –> 00:04:52,133
or is it jinn and big daiquiri

140
00:04:52,166 –> 00:04:55,733
at least the earliest daiquiries before um

141
00:04:56,066 –> 00:04:58,800
resorts and blenders commercialization

142
00:04:58,800 –> 00:05:00,766
got hold of them and made them into strawberry

143
00:05:00,766 –> 00:05:03,866
peo and everything yes

144
00:05:03,866 –> 00:05:04,666
so we’re so yeah

145
00:05:04,666 –> 00:05:06,766
if you’re familiar with that classic daiquiri

146
00:05:06,866 –> 00:05:08,166
a gimlet is kind of like that

147
00:05:08,166 –> 00:05:09,700
but with gin yeah

148
00:05:09,733 –> 00:05:11,000
and speaking of gin

149
00:05:11,000 –> 00:05:14,566
our first cocktail is using this lovely San Miguel

150
00:05:14,566 –> 00:05:15,866
Southwestern Gin

151
00:05:16,033 –> 00:05:20,366
and we always encourage you to take a sip of your gin

152
00:05:20,366 –> 00:05:22,666
or your spirit before you make your cocktail

153
00:05:22,666 –> 00:05:24,566
because if you’ve never tasted this before

154
00:05:24,566 –> 00:05:25,966
basically everything that’s included

155
00:05:26,033 –> 00:05:27,066
yeah all your ingredients

156
00:05:27,066 –> 00:05:28,600
if you’ve never had that ingredient before

157
00:05:28,600 –> 00:05:30,600
it’s been a while since you’ve had that ingredient

158
00:05:30,600 –> 00:05:32,800
we encourage you to take a little nip of it to taste it

159
00:05:32,800 –> 00:05:34,833
and especially this southwestern gin

160
00:05:34,833 –> 00:05:36,333
um is made in San Diego

161
00:05:36,333 –> 00:05:38,166
Old Harbor Distilleries out in San Diego

162
00:05:38,233 –> 00:05:39,900
and they really try to

163
00:05:39,966 –> 00:05:42,233
immune the taste of the southwest

164
00:05:42,233 –> 00:05:42,633
essentially

165
00:05:42,633 –> 00:05:44,733
and so they’re using things like cilantro

166
00:05:44,733 –> 00:05:46,633
and lime and sage

167
00:05:46,633 –> 00:05:49,333
and I think maybe cucumber um

168
00:05:49,333 –> 00:05:51,366
I don’t know if that’s really southwestern necessarily

169
00:05:51,366 –> 00:05:52,033
but you know

170
00:05:52,033 –> 00:05:53,266
but the cilantro is interesting

171
00:05:53,266 –> 00:05:53,666
and actually

172
00:05:53,666 –> 00:05:55,400
when we were first planning this kit

173
00:05:55,400 –> 00:05:56,033
we were like oh

174
00:05:56,033 –> 00:05:58,466
we don’t know if this gin’s gonna work in this drink

175
00:05:58,533 –> 00:06:00,100
but the cilantro is very faint

176
00:06:00,333 –> 00:06:03,100
and so we would encourage you to I’m

177
00:06:04,400 –> 00:06:06,300
you know touching go with cilantro

178
00:06:07,366 –> 00:06:08,766
yeah you like a little bit of it

179
00:06:08,766 –> 00:06:09,666
but not a lot

180
00:06:09,933 –> 00:06:12,266
I feel like it’s one of those things that overpowers

181
00:06:12,933 –> 00:06:14,033
very very easy

182
00:06:14,433 –> 00:06:16,466
truffle is the same yeah

183
00:06:16,466 –> 00:06:19,800
so take a little nip of your your gin just to try it

184
00:06:19,800 –> 00:06:21,933
and then let’s get making our cocktail

185
00:06:21,933 –> 00:06:25,133
and we actually have a cocktail cam here

186
00:06:25,133 –> 00:06:28,266
so you can see up close and personal

187
00:06:28,466 –> 00:06:30,366
oh yeah that’s right I’m on

188
00:06:31,266 –> 00:06:32,033
there you go

189
00:06:32,033 –> 00:06:33,433
perfect perfect

190
00:06:34,366 –> 00:06:36,133
so first off

191
00:06:36,333 –> 00:06:37,600
we’re going to have lime juice

192
00:06:37,600 –> 00:06:41,933
and she should have gotten a lime in your kit

193
00:06:42,000 –> 00:06:44,733
and we really like using fresh lime

194
00:06:44,733 –> 00:06:48,133
which is the reason why we included an actual lime

195
00:06:48,133 –> 00:06:51,266
as opposed to just lime juice in this kit

196
00:06:51,266 –> 00:06:53,866
part of the reason being is that

197
00:06:54,366 –> 00:06:56,666
when you use fresh squeeze lime

198
00:06:56,666 –> 00:07:01,033
you get some of the oil from the lime zest in the peel

199
00:07:01,200 –> 00:07:03,866
and it just adds another layer of

200
00:07:03,866 –> 00:07:06,866
complexity that we find to be um

201
00:07:07,400 –> 00:07:08,466
really important

202
00:07:08,466 –> 00:07:10,033
yeah and uh

203
00:07:10,166 –> 00:07:12,700
gives a little bit more breath in depth of flavor

204
00:07:12,833 –> 00:07:16,000
um so often why cocktails at bars

205
00:07:16,000 –> 00:07:17,833
taste a little better if they’re doing fresh

206
00:07:17,833 –> 00:07:21,833
lime juice and lemons versus using out of a bottle um

207
00:07:21,833 –> 00:07:25,133
that extra bit of essential oil can really help

208
00:07:26,200 –> 00:07:26,866
alright well

209
00:07:26,866 –> 00:07:28,933
that didn’t give me quite as much lime

210
00:07:29,066 –> 00:07:30,066
as they typically do

211
00:07:30,066 –> 00:07:31,666
lime as I’d like yeah

212
00:07:31,800 –> 00:07:32,833
as they typically do

213
00:07:33,333 –> 00:07:36,766
yeah typically you say you get about an ounce out of

214
00:07:36,766 –> 00:07:39,066
about an ounce of the line from the line yeah

215
00:07:39,066 –> 00:07:40,966
which is why we included two there

216
00:07:40,966 –> 00:07:44,333
so apologies if it’s a little bit less than that

217
00:07:44,533 –> 00:07:48,733
you can scale back a little bit on the sweetness

218
00:07:49,033 –> 00:07:50,966
the addition of the cranberry

219
00:07:51,366 –> 00:07:54,033
the spice cranberry syrup that will add next

220
00:07:55,466 –> 00:07:58,866
in an effort to kind of keep it balanced in the way

221
00:07:58,866 –> 00:08:01,333
you don’t feel like you’re getting as much lime juice

222
00:08:01,400 –> 00:08:03,166
as we should have something

223
00:08:03,166 –> 00:08:03,966
you should yeah

224
00:08:03,966 –> 00:08:07,133
yeah and uh

225
00:08:07,133 –> 00:08:08,266
one of the things that

226
00:08:08,266 –> 00:08:10,400
we always like to talk about at this point

227
00:08:10,400 –> 00:08:12,566
is the fact that we’re adding wine juice first

228
00:08:12,566 –> 00:08:16,833
and then now we’re adding the spiced simple syrup

229
00:08:16,833 –> 00:08:19,533
uh it’s it’s cranberry syrup I’m sorry

230
00:08:20,000 –> 00:08:21,933
it is a type of simple syrup

231
00:08:21,933 –> 00:08:23,766
yes it is uh

232
00:08:24,666 –> 00:08:26,666
three quarters of an ounce of that

233
00:08:26,666 –> 00:08:30,466
and I guess the main thing to note here that uh

234
00:08:30,466 –> 00:08:31,833
is important is

235
00:08:32,400 –> 00:08:34,333
at least if you

236
00:08:34,433 –> 00:08:37,700
have aspirations of having a fun home cocktail bar

237
00:08:38,133 –> 00:08:40,833
um you don’t wanna waste product

238
00:08:41,033 –> 00:08:42,633
if you do it at a bar

239
00:08:43,200 –> 00:08:46,900
hey the owner has to pay for the margin cost

240
00:08:47,133 –> 00:08:50,666
but spilling and using something

241
00:08:50,666 –> 00:08:53,300
like lime juice and simple syrup

242
00:08:53,433 –> 00:08:56,166
if you add a little bit too much or a little too little

243
00:08:56,166 –> 00:08:57,933
and you have to start over

244
00:08:58,400 –> 00:09:01,033
but it’s not as big of a deal as if you

245
00:09:01,033 –> 00:09:03,233
do something more expensive first

246
00:09:03,233 –> 00:09:06,566
so adding the most expensive stuff last

247
00:09:06,600 –> 00:09:08,833
is always something that we espoused

248
00:09:08,966 –> 00:09:11,133
and is the way that I was taught

249
00:09:11,133 –> 00:09:12,800
and it makes a lot of sense

250
00:09:12,800 –> 00:09:14,566
in the fact I was reprimanded

251
00:09:15,066 –> 00:09:17,500
the first time I looked at the bar that

252
00:09:17,933 –> 00:09:19,266
insisted that you measure

253
00:09:19,266 –> 00:09:21,566
and I was not used to measuring

254
00:09:23,833 –> 00:09:25,533
so we’re going to add 2 ounces of that

255
00:09:25,533 –> 00:09:28,266
which is half of what you have there

256
00:09:28,333 –> 00:09:29,633
it doesn’t look like that

257
00:09:31,866 –> 00:09:35,666
you don’t have one so

258
00:09:35,866 –> 00:09:38,066
talking and making cocktails at the same time is freaky

259
00:09:38,066 –> 00:09:39,766
and my gigger might be very different

260
00:09:39,766 –> 00:09:42,400
this is an ounce and a half and a half an ounce

261
00:09:42,400 –> 00:09:48,233
and I think I just added one and 71 and 71.7 times okay

262
00:09:48,233 –> 00:09:49,433
so there you go

263
00:09:49,433 –> 00:09:52,633
add all the ingredients first so

264
00:09:52,633 –> 00:09:54,800
the other thing that you wanna do before you actually

265
00:09:54,800 –> 00:09:58,300
make the cocktail is um

266
00:09:58,633 –> 00:10:01,333
provide yourself with a little bit of the um

267
00:10:01,333 –> 00:10:02,400
beautifulness of it

268
00:10:02,400 –> 00:10:05,466
so just cutting yourself a little bit of a lemon wedge

269
00:10:05,466 –> 00:10:07,333
or a lime wedge in this case

270
00:10:09,533 –> 00:10:11,233
yeah often you wanna jingle

271
00:10:11,233 –> 00:10:11,933
jingle jingle

272
00:10:11,933 –> 00:10:13,800
jingle often you wanna think about preparing

273
00:10:13,800 –> 00:10:16,266
your glass before you even start making the cocktail

274
00:10:16,266 –> 00:10:17,633
particularly in some instances

275
00:10:17,633 –> 00:10:19,433
where there’s a little bit more preparation

276
00:10:19,433 –> 00:10:20,566
but at the very least

277
00:10:20,566 –> 00:10:21,866
thinking about your garnish

278
00:10:22,033 –> 00:10:23,133
um and you know

279
00:10:23,133 –> 00:10:25,633
if you wanna cut a piece of lime before you

280
00:10:25,633 –> 00:10:26,933
squeeze it or anything like that

281
00:10:26,933 –> 00:10:29,366
or use a zest before you squeeze it

282
00:10:29,366 –> 00:10:30,066
things without nature

283
00:10:30,066 –> 00:10:33,400
so thinking about the final product before you start

284
00:10:33,400 –> 00:10:34,266
cutting into things

285
00:10:34,266 –> 00:10:36,700
so that doesn’t look very pretty

286
00:10:37,766 –> 00:10:40,366
well we just our our rule that we just gave

287
00:10:40,366 –> 00:10:41,466
we didn’t follow ourselves

288
00:10:41,466 –> 00:10:42,466
typically true true

289
00:10:42,466 –> 00:10:43,566
yeah typically

290
00:10:43,566 –> 00:10:44,333
we you know

291
00:10:44,333 –> 00:10:46,000
you think about slicing a nice

292
00:10:46,000 –> 00:10:47,366
pretty perfect little piece of lime

293
00:10:47,366 –> 00:10:48,600
and then juicing the rest of the lime

294
00:10:48,600 –> 00:10:49,633
or things that nature

295
00:10:49,633 –> 00:10:50,700
but as I said

296
00:10:50,733 –> 00:10:52,200
multitasking you know

297
00:10:52,200 –> 00:10:53,133
the second half of that

298
00:10:53,133 –> 00:10:54,366
explaining while making cocktail

299
00:10:54,366 –> 00:10:55,266
second half of that lime

300
00:10:55,266 –> 00:10:56,600
I didn’t expect him to use

301
00:10:56,600 –> 00:10:57,133
that’s true

302
00:10:57,133 –> 00:10:57,666
that is true

303
00:10:57,666 –> 00:10:59,700
we’re only thinking you’re gonna use half

304
00:11:00,366 –> 00:11:02,366
and now this other trick here that Evan’s doing

305
00:11:02,366 –> 00:11:04,033
so a lot of people when they make cocktails at home

306
00:11:04,033 –> 00:11:05,833
they put all the ice in their cocktail shaker

307
00:11:05,833 –> 00:11:07,200
and then they start pouring things in

308
00:11:07,200 –> 00:11:09,133
and then they start talking and getting distracted

309
00:11:09,133 –> 00:11:11,066
and then they keep pouring things in and they shake

310
00:11:11,066 –> 00:11:12,666
you’ll notice Evan built

311
00:11:13,000 –> 00:11:15,766
all the liquid kind of in here in the

312
00:11:15,766 –> 00:11:16,966
in one side of the shaker

313
00:11:17,000 –> 00:11:18,800
now he’s adding ice in the other side of the shaker

314
00:11:18,800 –> 00:11:20,233
because you really don’t want to add the ice

315
00:11:20,233 –> 00:11:21,233
until the last second

316
00:11:21,233 –> 00:11:22,700
until you’re really ready

317
00:11:22,733 –> 00:11:24,533
to shake yeah

318
00:11:24,533 –> 00:11:25,333
because otherwise

319
00:11:25,333 –> 00:11:27,166
the entire time that you’re adding

320
00:11:27,166 –> 00:11:28,566
all the other ingredients

321
00:11:29,533 –> 00:11:32,100
the ice is melting and you’re

322
00:11:32,200 –> 00:11:33,966
diluting your drink

323
00:11:34,166 –> 00:11:35,633
more than needs to be

324
00:11:35,666 –> 00:11:39,300
so add them all after having mixed them together

325
00:11:39,866 –> 00:11:42,066
and then it gets crazy

326
00:11:44,366 –> 00:11:47,233
jingle jingle jingle jingle jingle jingle

327
00:11:48,033 –> 00:11:50,933
the pitter patter with the extra jingleness from your

328
00:11:50,933 –> 00:11:52,000
your bracelet oh yeah

329
00:11:52,000 –> 00:11:54,300
that’s why I wore this yeah

330
00:11:54,766 –> 00:11:57,066
that’s why I wore this yeah

331
00:11:57,166 –> 00:11:59,666
and you’ll notice and we can show you

332
00:11:59,666 –> 00:12:01,466
and when he makes the next drink is oh well

333
00:12:01,466 –> 00:12:03,666
I guess the last drink um

334
00:12:04,000 –> 00:12:04,866
when he’s shaking

335
00:12:04,866 –> 00:12:06,166
he’s not just shaking

336
00:12:06,666 –> 00:12:07,766
back and forth right

337
00:12:07,766 –> 00:12:08,866
he’s really trying to

338
00:12:08,966 –> 00:12:11,633
take chaos and using his wrists and kind of trying that

339
00:12:11,633 –> 00:12:12,133
you’re basically

340
00:12:12,133 –> 00:12:13,166
if you think about it

341
00:12:13,166 –> 00:12:14,566
you’re trying to get the ice not go

342
00:12:14,566 –> 00:12:15,566
going from top to bottom

343
00:12:15,566 –> 00:12:16,166
top to bottom

344
00:12:16,166 –> 00:12:17,766
you’re trying to get the ice to go like

345
00:12:17,966 –> 00:12:20,233
boomerang all around the inside of the shaker

346
00:12:20,233 –> 00:12:22,433
and go through everything as much as possible

347
00:12:22,433 –> 00:12:24,766
so that it’s pulling it as quickly as possible

348
00:12:24,766 –> 00:12:27,800
and it’s also giving it a little air aeration yeah

349
00:12:27,800 –> 00:12:30,333
the aeration is really important and uh

350
00:12:30,333 –> 00:12:32,033
the more it moves around

351
00:12:32,033 –> 00:12:33,700
the better the

352
00:12:34,233 –> 00:12:35,766
all the flavor components mix

353
00:12:35,766 –> 00:12:38,966
if you were to add simple syrup or in this

354
00:12:39,000 –> 00:12:39,600
in this case

355
00:12:39,600 –> 00:12:41,233
the spiced cranberry syrup

356
00:12:41,233 –> 00:12:42,733
and then lime juice

357
00:12:42,733 –> 00:12:44,100
and then add gin

358
00:12:44,233 –> 00:12:48,600
and then just add ice to a martini glass like this

359
00:12:48,600 –> 00:12:51,000
that’s what you get so

360
00:12:51,000 –> 00:12:53,533
they’re all going to sit in layers on top of each other

361
00:12:54,266 –> 00:12:56,633
and you really have to kind of emulsify them by shaking

362
00:12:56,633 –> 00:12:57,533
them around

363
00:12:58,033 –> 00:13:00,333
and making them think about it

364
00:13:01,733 –> 00:13:03,833
and so yeah

365
00:13:03,833 –> 00:13:06,433
we found this drink to be a really fun kind of flavor

366
00:13:06,433 –> 00:13:07,633
compliment of

367
00:13:07,733 –> 00:13:10,833
what a regular kind of gimlet would sound like

368
00:13:10,833 –> 00:13:12,633
and taste like and smell like

369
00:13:12,633 –> 00:13:16,166
but with an appropriate color and flavor

370
00:13:16,166 –> 00:13:18,566
the spiced cranberry says the season right

371
00:13:18,566 –> 00:13:20,466
cranberry is definitely of the season and

372
00:13:20,466 –> 00:13:22,566
and it’s nice because a lot of the holiday cocktails

373
00:13:22,566 –> 00:13:23,466
can be heavy

374
00:13:23,466 –> 00:13:24,533
can be rich

375
00:13:24,533 –> 00:13:25,566
right um our

376
00:13:25,566 –> 00:13:27,566
our second and third one are a little bit heavier and

377
00:13:27,566 –> 00:13:29,400
richer so it’s nice to have a holiday

378
00:13:29,400 –> 00:13:31,333
cocktail that feels holiday esque

379
00:13:31,333 –> 00:13:33,766
but also is light and bright

380
00:13:33,766 –> 00:13:35,366
something a little easier drinking

381
00:13:36,366 –> 00:13:38,666
hmm hmm how do they do

382
00:13:39,266 –> 00:13:41,133
hmm the tartness with the sweetness

383
00:13:41,133 –> 00:13:42,733
I love the tartness of that spice cranberry

384
00:13:42,733 –> 00:13:43,233
it’s really nice

385
00:13:43,233 –> 00:13:44,500
and the lime juice too

386
00:13:45,133 –> 00:13:46,466
yeah it’s quite delightful

387
00:13:46,633 –> 00:13:49,200
so any time of the year

388
00:13:49,200 –> 00:13:51,766
a gimlet is a really nice kind of a pair of tipo

389
00:13:52,433 –> 00:13:53,900
you know start to a meal

390
00:13:54,266 –> 00:13:57,833
the tartanus of the lime and the botanicals in the

391
00:13:58,000 –> 00:14:00,633
I guess floral and uh

392
00:14:00,633 –> 00:14:03,700
herbal air characteristics of the gin uh

393
00:14:03,833 –> 00:14:07,433
are something that is a very common way to start a meal

394
00:14:07,466 –> 00:14:10,666
and it’s a great way to start a Christmas meal

395
00:14:10,800 –> 00:14:13,666
especially with the yeah

396
00:14:13,666 –> 00:14:16,133
that’s pretty nice

397
00:14:16,366 –> 00:14:18,366
um and if any of you

398
00:14:18,366 –> 00:14:19,733
I know I recognize

399
00:14:19,733 –> 00:14:21,833
quite a few names who are here as our members

400
00:14:21,833 –> 00:14:24,633
but I also see a few names of people who aren’t members

401
00:14:24,633 –> 00:14:25,633
so if you didn’t get yours

402
00:14:25,633 –> 00:14:27,400
a sipscout kit that has all the ingredients

403
00:14:27,400 –> 00:14:28,333
the spiced cranberry

404
00:14:28,333 –> 00:14:29,666
liqueur or syrup

405
00:14:29,666 –> 00:14:30,733
things of that nature

406
00:14:30,866 –> 00:14:33,333
throw in the chat what you do have on hand um

407
00:14:33,333 –> 00:14:33,833
and say hey

408
00:14:33,833 –> 00:14:34,733
I’m trying to make a gimlet

409
00:14:34,733 –> 00:14:36,633
I have wine juice I have gin

410
00:14:37,000 –> 00:14:38,766
here’s what else I have going on um

411
00:14:38,766 –> 00:14:39,166
you you know

412
00:14:39,166 –> 00:14:40,200
to make a classic gimlet

413
00:14:40,200 –> 00:14:41,700
you would just use simple syrup

414
00:14:41,933 –> 00:14:42,833
um and so typically

415
00:14:42,833 –> 00:14:45,000
you would do equal parts sugar and water

416
00:14:45,000 –> 00:14:47,033
and just kind of make a basic simple syrup

417
00:14:47,033 –> 00:14:49,466
but then you can flavor that however you like right

418
00:14:49,466 –> 00:14:51,533
you can leave a little Rosemary in there

419
00:14:51,533 –> 00:14:54,133
and kind of let that Rosemary infused um

420
00:14:54,133 –> 00:14:54,933
things that nature

421
00:14:54,933 –> 00:14:57,166
another fun thing you could do to make this

422
00:14:57,166 –> 00:14:59,666
a very special looking cocktail for the holidays

423
00:14:59,766 –> 00:15:01,633
as you could essentially turn it into

424
00:15:01,633 –> 00:15:02,933
a snow globe cocktail

425
00:15:02,933 –> 00:15:05,400
so it’s something that’s very trendy this year right

426
00:15:05,400 –> 00:15:07,700
now we should have actually made one and brought it out

427
00:15:07,833 –> 00:15:08,766
um but basically

428
00:15:08,766 –> 00:15:11,200
what you do is you can use a glass like this you know

429
00:15:11,200 –> 00:15:12,666
I guess you could do it in this as well

430
00:15:12,666 –> 00:15:15,133
you would put some cranberries in the bottom here

431
00:15:15,400 –> 00:15:17,566
maybe put a little sprig of Rosemary in the middle

432
00:15:17,600 –> 00:15:18,466
fill it with water

433
00:15:18,466 –> 00:15:19,733
and put it in the freezer

434
00:15:19,833 –> 00:15:22,000
and now those cranberries in that piece of Rosemary

435
00:15:22,000 –> 00:15:24,366
are gonna freeze in the bottom of your glass

436
00:15:24,400 –> 00:15:26,066
and then you pour your cocktail

437
00:15:26,066 –> 00:15:26,966
on top of it

438
00:15:26,966 –> 00:15:28,266
but you have these beautiful

439
00:15:28,266 –> 00:15:30,666
like snow globe effect of these cranberries

440
00:15:30,666 –> 00:15:32,233
and a little Christmas tree kind of

441
00:15:32,233 –> 00:15:33,333
sticking out of there

442
00:15:33,333 –> 00:15:34,333
so if you’re

443
00:15:34,366 –> 00:15:36,533
go on hostess with the mostess mode

444
00:15:36,533 –> 00:15:40,233
that is like the beautiful touch that you can do for

445
00:15:40,266 –> 00:15:41,166
your display

446
00:15:41,166 –> 00:15:43,266
also a brief cautionary tale

447
00:15:43,333 –> 00:15:48,766
if you like this drink and go and order it at a bar um

448
00:15:49,233 –> 00:15:50,700
a very common

449
00:15:50,766 –> 00:15:52,133
representation of

450
00:15:52,233 –> 00:15:53,800
a Gimlet yeah

451
00:15:53,800 –> 00:15:54,633
it is quite good

452
00:15:54,633 –> 00:15:55,733
I like you know

453
00:15:55,733 –> 00:15:59,166
this is one of those instances where the touch is

454
00:16:00,066 –> 00:16:01,933
the subtle nuanced

455
00:16:02,000 –> 00:16:03,766
touch of cilantro

456
00:16:03,766 –> 00:16:04,333
I’m okay with

457
00:16:04,333 –> 00:16:05,133
it’s really nice

458
00:16:05,133 –> 00:16:06,233
yeah okay I agree

459
00:16:06,333 –> 00:16:08,233
just when I can’t even taste the

460
00:16:08,233 –> 00:16:10,533
the salsa or the guacamole

461
00:16:10,800 –> 00:16:11,966
or the taco

462
00:16:12,200 –> 00:16:13,300
or the bomb

463
00:16:13,366 –> 00:16:14,966
because all I taste is cilantro

464
00:16:14,966 –> 00:16:16,566
do you all taste the cilantro in the gin

465
00:16:16,600 –> 00:16:17,933
if you guys took a little

466
00:16:17,933 –> 00:16:18,666
sip of your gin

467
00:16:18,666 –> 00:16:19,433
just throw in the chat

468
00:16:19,433 –> 00:16:21,166
if you can pick that out at all

469
00:16:21,400 –> 00:16:23,366
I also get the sage in the gin a little bit too

470
00:16:23,366 –> 00:16:25,666
which is another very nice holiday flavor

471
00:16:25,666 –> 00:16:26,766
compliment to this

472
00:16:26,766 –> 00:16:28,466
but I like this gin a lot

473
00:16:28,833 –> 00:16:29,933
a lot of gins

474
00:16:29,933 –> 00:16:32,066
kind of hit you in the face with that Juniper

475
00:16:32,066 –> 00:16:33,900
pine tree kind of flavor

476
00:16:34,033 –> 00:16:35,266
and this one honestly

477
00:16:35,266 –> 00:16:36,200
it’s almost absent

478
00:16:36,200 –> 00:16:37,733
like it’s very

479
00:16:37,733 –> 00:16:40,633
like citrusy and bright and smooth and easy drinking

480
00:16:41,600 –> 00:16:43,166
the cautionary tale I was

481
00:16:43,166 –> 00:16:45,133
referring to is the fact that usually

482
00:16:45,133 –> 00:16:46,166
often times

483
00:16:46,200 –> 00:16:47,533
a gimlet is made

484
00:16:47,533 –> 00:16:48,766
with simply

485
00:16:48,766 –> 00:16:50,833
gin and roses lime juice

486
00:16:50,833 –> 00:16:53,466
or in case you ordered a vodka gimlet

487
00:16:53,466 –> 00:16:54,966
same same because roses

488
00:16:54,966 –> 00:16:57,600
lime juice is something that um

489
00:16:57,600 –> 00:16:59,066
is pretty divisive

490
00:16:59,066 –> 00:17:00,933
and some people feel like

491
00:17:00,933 –> 00:17:03,166
that is the only way to make a gimlet

492
00:17:03,400 –> 00:17:05,733
and some people feel like that is

493
00:17:05,933 –> 00:17:07,033
just a boring

494
00:17:07,033 –> 00:17:09,833
and you need to use fresh lime juice

495
00:17:10,200 –> 00:17:11,900
and simple syrup

496
00:17:12,166 –> 00:17:13,266
in our case

497
00:17:13,266 –> 00:17:14,200
uh the spice

498
00:17:14,200 –> 00:17:16,066
cranberry syrup um

499
00:17:16,866 –> 00:17:19,333
so I feel like the

500
00:17:19,333 –> 00:17:21,066
the nice intermediary

501
00:17:21,133 –> 00:17:23,433
is a little bit of roses lime juice

502
00:17:23,466 –> 00:17:25,066
and a little bit of fresh lime juice

503
00:17:25,066 –> 00:17:26,566
and a little bit of simple syrup

504
00:17:27,333 –> 00:17:28,533
build them together

505
00:17:28,533 –> 00:17:30,266
find the middle of the road

506
00:17:30,266 –> 00:17:31,400
and then decide

507
00:17:31,400 –> 00:17:32,900
you know which end of the structure

508
00:17:33,566 –> 00:17:34,633
you might gravitate towards

509
00:17:34,633 –> 00:17:35,966
this is like bartender

510
00:17:35,966 –> 00:17:39,100
debate land that we’re in here right now true story

511
00:17:39,566 –> 00:17:41,133
this is geeking out over

512
00:17:41,133 –> 00:17:42,433
over those nuanced

513
00:17:42,433 –> 00:17:43,200
kind of details

514
00:17:43,200 –> 00:17:44,466
and in cocktails

515
00:17:44,466 –> 00:17:45,666
but but it is a fun

516
00:17:45,666 –> 00:17:47,066
experiment yeah

517
00:17:47,066 –> 00:17:48,066
the cautionary tale is

518
00:17:48,066 –> 00:17:49,633
don’t take this

519
00:17:49,733 –> 00:17:50,800
to be for granted

520
00:17:50,800 –> 00:17:51,800
as what you might

521
00:17:51,800 –> 00:17:53,266
expect if you went to a

522
00:17:53,266 –> 00:17:54,633
bar in order to gimlet

523
00:17:54,633 –> 00:17:55,466
with cranberry

524
00:17:55,466 –> 00:17:56,800
or spiced cranberry even

525
00:17:56,800 –> 00:17:57,600
because that’s

526
00:17:57,600 –> 00:17:59,566
what I’m saying

527
00:17:59,566 –> 00:18:00,766
why do we not care

528
00:18:00,766 –> 00:18:02,566
so we just know

529
00:18:03,033 –> 00:18:04,733
while we have our first um

530
00:18:04,766 –> 00:18:06,833
cocktail to sip on a little bit

531
00:18:06,833 –> 00:18:08,566
I wanted to let our um

532
00:18:08,566 –> 00:18:10,433
members know what’s coming up next month

533
00:18:10,433 –> 00:18:11,000
give a little

534
00:18:11,000 –> 00:18:12,733
sneak preview to our January

535
00:18:12,733 –> 00:18:13,900
kit that’s coming up

536
00:18:13,966 –> 00:18:15,166
um get everyone excited

537
00:18:15,166 –> 00:18:16,266
and for those of you who aren’t members

538
00:18:16,266 –> 00:18:17,933
you can get a little sneak preview too

539
00:18:17,933 –> 00:18:19,166
so next month

540
00:18:19,166 –> 00:18:21,633
we have a craft cider kit

541
00:18:21,633 –> 00:18:22,466
and it’s featuring

542
00:18:22,466 –> 00:18:23,800
one of our favorites

543
00:18:23,800 –> 00:18:25,033
Eden Ciders

544
00:18:25,033 –> 00:18:26,633
oh my gosh Eden is so good

545
00:18:26,633 –> 00:18:27,866
Eden is up in Vermont

546
00:18:27,866 –> 00:18:29,166
they are wonderful

547
00:18:29,166 –> 00:18:30,866
they are like one of the OG

548
00:18:30,866 –> 00:18:32,033
kind of craft

549
00:18:32,033 –> 00:18:33,400
cider makers here

550
00:18:33,400 –> 00:18:34,833
um and they make beautiful

551
00:18:34,833 –> 00:18:35,833
beautiful ciders

552
00:18:35,833 –> 00:18:37,033
they just started canning

553
00:18:37,033 –> 00:18:37,866
which is really exciting

554
00:18:37,866 –> 00:18:39,666
cause that makes it a little easier for us to send more

555
00:18:39,666 –> 00:18:40,333
ciders to you

556
00:18:40,333 –> 00:18:41,400
honestly um

557
00:18:41,400 –> 00:18:42,466
so you’ll be getting an heirloom

558
00:18:42,466 –> 00:18:43,466
apple cider

559
00:18:43,600 –> 00:18:44,933
a hopped cider

560
00:18:45,000 –> 00:18:45,966
which for beer

561
00:18:45,966 –> 00:18:46,833
lovers out there

562
00:18:46,833 –> 00:18:48,000
who kind of you know

563
00:18:48,000 –> 00:18:49,033
really like IPAs

564
00:18:49,033 –> 00:18:49,733
things of that nature

565
00:18:49,733 –> 00:18:51,233
that’s often a fun kind of

566
00:18:51,233 –> 00:18:52,033
introduction

567
00:18:52,200 –> 00:18:54,233
this Troke star is a cider

568
00:18:54,233 –> 00:18:55,166
that is fermented

569
00:18:55,166 –> 00:18:56,533
on Riesling skins

570
00:18:56,800 –> 00:18:58,566
and then we have the Brute Rose

571
00:18:58,566 –> 00:18:59,966
a cider which is

572
00:18:59,966 –> 00:19:00,633
apple cider

573
00:19:00,633 –> 00:19:01,800
with some currents

574
00:19:01,800 –> 00:19:02,966
you can go ahead and shake and jingle

575
00:19:02,966 –> 00:19:03,466
all the way no

576
00:19:03,466 –> 00:19:04,733
I like to jingle

577
00:19:04,733 –> 00:19:05,733
every time you say

578
00:19:05,733 –> 00:19:06,333
a different

579
00:19:06,333 –> 00:19:07,733
product that they’re offering

580
00:19:08,066 –> 00:19:08,966
um but then

581
00:19:08,966 –> 00:19:09,966
the Peace Savers of

582
00:19:09,966 –> 00:19:11,433
stomps that you guys are all gonna be

583
00:19:11,433 –> 00:19:13,100
very excited to receive

584
00:19:13,166 –> 00:19:15,866
is this full bottle of a cider

585
00:19:16,000 –> 00:19:18,233
and if you haven’t had ice cider before

586
00:19:18,233 –> 00:19:19,000
let me tell you

587
00:19:19,000 –> 00:19:21,366
you are in for a treat

588
00:19:21,366 –> 00:19:22,733
if you’ve ever had ice wine

589
00:19:22,733 –> 00:19:24,033
it’s kind of made in a very

590
00:19:24,033 –> 00:19:25,100
similar way

591
00:19:25,433 –> 00:19:27,433
um and so they kind

592
00:19:27,433 –> 00:19:29,233
of let the fruit freeze

593
00:19:29,233 –> 00:19:30,066
before they harvest it

594
00:19:30,066 –> 00:19:31,233
and before they process it

595
00:19:31,233 –> 00:19:32,366
so that their taste

596
00:19:32,533 –> 00:19:35,033
and that more of the water

597
00:19:35,033 –> 00:19:36,266
gets taken out

598
00:19:36,266 –> 00:19:37,366
as they’re processing it

599
00:19:37,366 –> 00:19:38,800
so the flavors are really

600
00:19:38,800 –> 00:19:39,600
concentrated

601
00:19:39,633 –> 00:19:41,333
and the sugar is really

602
00:19:41,333 –> 00:19:41,733
concentrated

603
00:19:41,733 –> 00:19:42,866
and the aromas are really

604
00:19:42,866 –> 00:19:43,433
concentrated

605
00:19:43,433 –> 00:19:44,933
so it’s really just an intense

606
00:19:44,933 –> 00:19:45,800
like intensely

607
00:19:45,800 –> 00:19:46,666
biting into an apple

608
00:19:46,666 –> 00:19:47,666
but because

609
00:19:47,666 –> 00:19:49,900
Eden is using these heirloom apples

610
00:19:50,200 –> 00:19:52,000
it’s still tart and bright

611
00:19:52,000 –> 00:19:53,733
and not overly sweet

612
00:19:53,800 –> 00:19:54,766
it is such a good

613
00:19:54,766 –> 00:19:55,400
after dinner

614
00:19:55,400 –> 00:19:56,433
sipping spirit by

615
00:19:56,433 –> 00:19:57,733
or sipping um

616
00:19:58,066 –> 00:19:59,833
by the fire

617
00:19:59,833 –> 00:20:01,066
it’s really quite lovely

618
00:20:01,066 –> 00:20:02,133
and we’re very excited to

619
00:20:02,133 –> 00:20:03,366
introduce all of you to that

620
00:20:03,400 –> 00:20:04,733
next month so

621
00:20:04,733 –> 00:20:05,366
if you’re not a member

622
00:20:05,366 –> 00:20:06,466
and you want to get that

623
00:20:06,533 –> 00:20:07,466
please jump on over

624
00:20:07,466 –> 00:20:08,200
the crafty cask

625
00:20:08,200 –> 00:20:09,033
and order by

626
00:20:09,033 –> 00:20:09,966
December 31st

627
00:20:09,966 –> 00:20:10,766
before the kit

628
00:20:10,766 –> 00:20:11,733
is gone gone

629
00:20:11,733 –> 00:20:14,133
gone how we

630
00:20:14,133 –> 00:20:14,933
like in our

631
00:20:14,933 –> 00:20:16,600
our gimlet it’s good

632
00:20:16,600 –> 00:20:17,866
it’s got some common stuff

633
00:20:17,866 –> 00:20:18,933
opinions about

634
00:20:18,933 –> 00:20:19,766
prefer the fresh

635
00:20:19,766 –> 00:20:20,766
lime and sugar

636
00:20:20,766 –> 00:20:21,966
and oh Eden

637
00:20:21,966 –> 00:20:23,400
yeah yeah oh

638
00:20:23,400 –> 00:20:23,866
Ed you know

639
00:20:23,866 –> 00:20:25,333
Eden great yeah

640
00:20:25,333 –> 00:20:26,133
it’s the best

641
00:20:26,133 –> 00:20:27,600
yeah great it’s the best

642
00:20:27,600 –> 00:20:28,966
I think you prefer the fresh lime

643
00:20:28,966 –> 00:20:29,733
in your own

644
00:20:29,733 –> 00:20:30,533
simple syrup too

645
00:20:30,533 –> 00:20:32,666
right I mean

646
00:20:32,766 –> 00:20:34,233
I wouldn’t drink a gimlet

647
00:20:34,233 –> 00:20:35,266
made with roses

648
00:20:35,266 –> 00:20:36,333
no I wouldn’t

649
00:20:37,033 –> 00:20:38,366
I would frankly

650
00:20:38,366 –> 00:20:39,866
I would drink very few things

651
00:20:39,866 –> 00:20:40,900
made with roses

652
00:20:42,166 –> 00:20:44,566
it’s better than the lime juice in the squeezy line

653
00:20:44,566 –> 00:20:46,466
sorry that sounds a little like

654
00:20:48,133 –> 00:20:50,200
fresh fresh

655
00:20:50,200 –> 00:20:50,366
fresh fresh

656
00:20:50,366 –> 00:20:51,166
all the way

657
00:20:51,800 –> 00:20:53,233
just just taste better

658
00:20:53,366 –> 00:20:56,733
it’s a it’s a time to make make Bob happy

659
00:20:56,733 –> 00:20:58,266
he’s been waiting for the s’mores old fashion

660
00:20:58,266 –> 00:20:59,633
since the beginning of the

661
00:20:59,933 –> 00:21:02,300
since the start since the rumor came out

662
00:21:02,666 –> 00:21:04,200
since that began percolating

663
00:21:04,200 –> 00:21:06,266
this Morris old fashion is

664
00:21:06,633 –> 00:21:09,400
become a fast favorite in our household since Evan

665
00:21:09,400 –> 00:21:11,133
created it a couple months ago

666
00:21:11,133 –> 00:21:12,800
whenever that was um

667
00:21:12,800 –> 00:21:17,633
so we are very excited to introduce you to this one so

668
00:21:17,766 –> 00:21:21,166
well Suzanne was talking to you a little bit about Eden

669
00:21:21,166 –> 00:21:22,700
and our next kid

670
00:21:22,833 –> 00:21:25,666
I was pouring out all of our

671
00:21:26,600 –> 00:21:31,300
Graham cracker and chocolate Graham cracker crumbs

672
00:21:33,833 –> 00:21:36,833
and so this is gonna be the first part of

673
00:21:38,800 –> 00:21:40,433
what we’re gonna be doing here

674
00:21:41,366 –> 00:21:43,266
to our point where they’re like

675
00:21:43,266 –> 00:21:47,366
you know kind of getting your cocktail glass ready

676
00:21:47,366 –> 00:21:49,466
before you actually make the cocktail

677
00:21:49,566 –> 00:21:51,066
is often times helpful

678
00:21:51,200 –> 00:21:52,666
um personally

679
00:21:52,666 –> 00:21:54,966
because you don’t want to be extra diluted

680
00:21:54,966 –> 00:21:55,800
and also so they

681
00:21:55,800 –> 00:21:56,966
as soon as you’re done making it

682
00:21:56,966 –> 00:21:59,933
you can handle the person they can get the

683
00:22:00,666 –> 00:22:04,700
the best the best possible representation of it um

684
00:22:05,366 –> 00:22:08,533
we’re gonna take a little bit of the

685
00:22:08,966 –> 00:22:10,733
toasted marshmallow syrup

686
00:22:11,433 –> 00:22:13,566
uh which is going to be used in the cocktail

687
00:22:13,600 –> 00:22:17,533
but we’re also gonna add that to the rim of the glass

688
00:22:17,533 –> 00:22:21,333
I’ve got a little sponge here um

689
00:22:21,333 –> 00:22:24,833
a paper towel works just fine um

690
00:22:24,833 –> 00:22:26,166
if you have a

691
00:22:26,366 –> 00:22:29,100
sponge by your sink that’s been sitting there for

692
00:22:29,200 –> 00:22:31,433
a while please don’t use that

693
00:22:31,433 –> 00:22:32,633
not a clean sponge

694
00:22:32,733 –> 00:22:34,033
something paper towel

695
00:22:34,033 –> 00:22:34,666
something like that

696
00:22:34,666 –> 00:22:37,700
but something that you can use

697
00:22:38,333 –> 00:22:40,533
just put a dab of that

698
00:22:40,633 –> 00:22:42,733
actually a fairly decent amount

699
00:22:42,733 –> 00:22:43,833
you’re not going to run out of it

700
00:22:43,833 –> 00:22:45,133
for making the cocktail

701
00:22:45,200 –> 00:22:46,733
and kind of rub it

702
00:22:46,733 –> 00:22:48,633
all over the inside of the glass like this

703
00:22:48,633 –> 00:22:49,600
smell that marshmallow

704
00:22:49,600 –> 00:22:50,233
or I’m sorry

705
00:22:50,233 –> 00:22:51,666
on the outside of the glass

706
00:22:52,366 –> 00:22:53,033
or I’m sorry

707
00:22:53,600 –> 00:22:56,166
and then you’re going to want to roll it

708
00:22:58,833 –> 00:23:00,366
in the Graham cracker

709
00:23:01,633 –> 00:23:05,066
and chocolate brown mixture because man

710
00:23:05,066 –> 00:23:08,133
it’s good and you don’t want to have

711
00:23:09,166 –> 00:23:11,733
just enough of it that you get a hint of it

712
00:23:11,800 –> 00:23:13,600
and then you’ve got the rest of the cocktail

713
00:23:13,600 –> 00:23:15,133
without enough of it

714
00:23:15,433 –> 00:23:18,900
so apply it liberally

715
00:23:19,633 –> 00:23:23,033
and just get that glass

716
00:23:23,966 –> 00:23:27,466
kind of coated quite nicely on the outside

717
00:23:30,400 –> 00:23:32,966
okay uh the next thing that

718
00:23:33,033 –> 00:23:36,233
I’m gonna do is I’m gonna grab this

719
00:23:41,233 –> 00:23:46,300
with the ice that we have prepared earlier

720
00:23:47,000 –> 00:23:49,233
which I’m sorry that

721
00:23:49,600 –> 00:23:51,733
we didn’t include this in Europe yet

722
00:23:52,233 –> 00:23:55,433
but a beautiful ice is hard

723
00:23:55,666 –> 00:24:00,566
a beautiful little sphere of directionally frozen ice

724
00:24:00,933 –> 00:24:05,566
that as the frost kind of like wears off the outside

725
00:24:05,733 –> 00:24:07,633
it’s perfectly clear

726
00:24:08,833 –> 00:24:10,566
and add that to your glass

727
00:24:11,533 –> 00:24:13,600
if you like making cocktails at home

728
00:24:13,600 –> 00:24:15,900
and you really appreciate larger ice

729
00:24:16,000 –> 00:24:17,333
getting a um

730
00:24:17,400 –> 00:24:18,966
directional freezer for Christmas

731
00:24:18,966 –> 00:24:21,433
perhaps putting that on your Christmas list is a

732
00:24:21,533 –> 00:24:22,800
is a fun little gift

733
00:24:22,800 –> 00:24:23,600
it’s you know

734
00:24:23,600 –> 00:24:24,800
it doesn’t take up too much space

735
00:24:24,800 –> 00:24:26,133
you just take it out and put it in the freezer

736
00:24:26,133 –> 00:24:27,733
when you need it and yeah

737
00:24:27,733 –> 00:24:28,400
they make beautiful

738
00:24:28,400 –> 00:24:30,466
beautiful ice thank you

739
00:24:30,466 –> 00:24:33,133
and then again

740
00:24:33,200 –> 00:24:36,933
in maybe what many of you kind of perceive as the

741
00:24:36,933 –> 00:24:38,833
reverse order of making a cocktail

742
00:24:38,833 –> 00:24:42,400
we’re going to add the toasted marshmallow simple syrup

743
00:24:42,400 –> 00:24:44,133
and it’s just a teaspoon of it

744
00:24:44,133 –> 00:24:45,333
you don’t need a lot

745
00:24:45,333 –> 00:24:46,333
or at least

746
00:24:47,566 –> 00:24:49,500
the recipe that we’ve created

747
00:24:50,233 –> 00:24:51,866
that doesn’t include a lot

748
00:24:51,866 –> 00:24:55,266
but if you like a little bit more sweetness yeah

749
00:24:55,266 –> 00:24:57,666
go ahead and add more um

750
00:24:57,666 –> 00:24:58,666
it’s delicious

751
00:24:58,666 –> 00:24:59,833
this is one of those things

752
00:24:59,833 –> 00:25:01,666
like Suzanne mentioned with the gin

753
00:25:01,933 –> 00:25:03,966
trying things that you’re having

754
00:25:03,966 –> 00:25:05,700
give it a little taste yeah

755
00:25:06,666 –> 00:25:07,666
you tasted it

756
00:25:09,466 –> 00:25:11,266
I have tasted it yeah

757
00:25:11,266 –> 00:25:11,866
my goodness

758
00:25:11,866 –> 00:25:13,933
it tastes just like toasted marshmallow yeah

759
00:25:13,933 –> 00:25:14,766
it really does

760
00:25:16,033 –> 00:25:17,600
yeah but if you like things a little sweeter

761
00:25:17,600 –> 00:25:19,133
you know you can add a little more

762
00:25:19,133 –> 00:25:19,733
take a look

763
00:25:19,733 –> 00:25:21,233
especially because we are using rye

764
00:25:21,233 –> 00:25:22,833
whiskey in this cocktail um

765
00:25:22,833 –> 00:25:23,666
and so a lot of people

766
00:25:23,666 –> 00:25:24,966
when they’re making whiskey cocktails

767
00:25:24,966 –> 00:25:27,266
they think of Bourbon and they reach for their Bourbon

768
00:25:27,333 –> 00:25:29,833
but we really like rye whiskey in cocktails

769
00:25:29,833 –> 00:25:32,000
because that spiciness of the rye

770
00:25:32,000 –> 00:25:34,366
and the fact that it’s a little less sweet than Bourbon

771
00:25:34,433 –> 00:25:37,266
can really stand up to the sweetness of the additions

772
00:25:37,266 –> 00:25:38,466
that you’re adding to the cocktail

773
00:25:38,466 –> 00:25:40,066
so it’s not overly sweet

774
00:25:41,400 –> 00:25:43,700
and then I’m gonna do this in reverse

775
00:25:44,000 –> 00:25:46,266
order so I don’t get it wrong so

776
00:25:48,566 –> 00:25:50,233
and get the full 2 ounces

777
00:25:50,933 –> 00:25:54,966
of the Kentucky Straight Rye Whiskey from New Riff

778
00:25:55,200 –> 00:25:56,200
New Riff yeah

779
00:25:56,200 –> 00:25:57,266
New Riff is in

780
00:25:57,566 –> 00:25:59,166
is in Kentucky um

781
00:25:59,166 –> 00:26:01,933
and they like to say they are taking a New Riff

782
00:26:01,933 –> 00:26:04,666
on an old tradition of making Kentucky Bourbon um

783
00:26:04,666 –> 00:26:06,866
they are pretty dedicated to the sour mash

784
00:26:06,866 –> 00:26:08,866
I believe um

785
00:26:08,866 –> 00:26:11,066
and so they are constantly experimenting

786
00:26:11,066 –> 00:26:11,800
and they make a ride

787
00:26:11,800 –> 00:26:12,766
they make a Bourbon

788
00:26:12,833 –> 00:26:14,566
they make molds and whiskey I believe

789
00:26:14,566 –> 00:26:16,666
and I believe they just started making a gin as well

790
00:26:17,033 –> 00:26:20,366
and then I would say

791
00:26:20,366 –> 00:26:22,400
you know doesn’t have to be liberal

792
00:26:22,400 –> 00:26:24,300
there’s not a whole lot in there

793
00:26:24,733 –> 00:26:30,300
but at least a one full dropper of the cocoa bitters

794
00:26:31,200 –> 00:26:37,766
is going to add the chocolate component of your s’mores

795
00:26:37,933 –> 00:26:41,666
and again once you’ve added all of the ingredients

796
00:26:43,266 –> 00:26:44,733
my recommendation

797
00:26:45,266 –> 00:26:47,366
oh you’re gonna put ice to cool it down a little bit

798
00:26:47,366 –> 00:26:48,600
before you pour it over yeah

799
00:26:48,600 –> 00:26:49,466
that’s key

800
00:26:49,766 –> 00:26:52,166
so a lot of you who are familiar with old fashions

801
00:26:52,166 –> 00:26:53,800
you often make old fashions in the glass

802
00:26:53,800 –> 00:26:54,966
and that’s partially

803
00:26:55,200 –> 00:26:58,200
often because you’re muddling a sugar cube in there

804
00:26:58,200 –> 00:27:00,300
or fresh sugar right

805
00:27:00,533 –> 00:27:03,666
for cooling it down before you put it over

806
00:27:03,666 –> 00:27:05,833
the ice cube or fresh ice

807
00:27:05,833 –> 00:27:09,133
means that the ice that you’ve added onto is going to

808
00:27:09,133 –> 00:27:12,900
melt and dilute your cocktail at a much slower rate

809
00:27:13,266 –> 00:27:14,900
once you’re cooling it off

810
00:27:16,466 –> 00:27:21,266
um before adding it to your glass is

811
00:27:21,266 –> 00:27:24,966
you know something that we recommend um

812
00:27:25,833 –> 00:27:26,966
of course some people like it

813
00:27:26,966 –> 00:27:28,966
a little bit more diluted anyhow

814
00:27:29,166 –> 00:27:31,933
and that’s perfectly valid um

815
00:27:33,866 –> 00:27:35,833
um but cooling off first

816
00:27:35,833 –> 00:27:38,066
so that you’re putting ice cold

817
00:27:38,433 –> 00:27:40,966
cocktail on a piece of ice

818
00:27:41,933 –> 00:27:44,466
which means that that ice cube is gonna slowly

819
00:27:44,466 –> 00:27:48,233
slowly melt instead of smell quickly

820
00:27:48,233 –> 00:27:50,033
unevenly um

821
00:27:50,233 –> 00:27:51,966
and especially with these nice ice cubes

822
00:27:51,966 –> 00:27:53,466
you don’t want them to like

823
00:27:53,833 –> 00:27:56,700
they start to look like icebergs or mushrooms

824
00:27:56,933 –> 00:27:59,666
uh where the top part is completely

825
00:28:00,000 –> 00:28:02,833
solid and the bottom part is just this

826
00:28:03,000 –> 00:28:04,866
just smell it cause like you

827
00:28:04,866 –> 00:28:06,400
you smell the Graham cracker

828
00:28:06,400 –> 00:28:07,933
you smell that cocoa bitters

829
00:28:07,933 –> 00:28:09,466
you smell the marshmallow

830
00:28:09,566 –> 00:28:12,666
it just it’s really very good oh man

831
00:28:12,666 –> 00:28:13,900
it smells so good

832
00:28:17,833 –> 00:28:19,233
hmm

833
00:28:20,466 –> 00:28:24,100
this this cocktail just makes me happy in my soul

834
00:28:25,800 –> 00:28:27,433
but it does make me wish I had a roaring

835
00:28:27,433 –> 00:28:28,266
fire next to me

836
00:28:28,266 –> 00:28:29,566
I will say that

837
00:28:30,733 –> 00:28:33,600
I love the texture of the Graham cracker with it too

838
00:28:33,600 –> 00:28:34,966
like that little bit of shoe with it

839
00:28:34,966 –> 00:28:37,266
and it kind of like dissolves in your mouth a little

840
00:28:38,666 –> 00:28:40,166
yeah so but you know

841
00:28:40,166 –> 00:28:40,933
if you’re feeling like

842
00:28:40,933 –> 00:28:42,366
you want a little bit more of that chocolate

843
00:28:42,366 –> 00:28:43,866
add a little bit more the cocoa bitters

844
00:28:43,966 –> 00:28:45,533
if you feel like you want a little bit sweeter

845
00:28:45,533 –> 00:28:47,033
you can add a little bit of the marshmallow syrup

846
00:28:47,033 –> 00:28:48,166
so you can really

847
00:28:48,166 –> 00:28:49,200
we love old fashions

848
00:28:49,200 –> 00:28:51,366
they’re such a simple drink um

849
00:28:51,366 –> 00:28:52,733
but you can really make them your own

850
00:28:52,733 –> 00:28:53,866
you can play around with

851
00:28:53,866 –> 00:28:55,400
you know those three ingredients

852
00:28:55,400 –> 00:28:57,400
you can really play riff

853
00:28:57,400 –> 00:28:58,033
if you will

854
00:28:58,033 –> 00:29:00,733
with the New Riff Distillery um

855
00:29:00,800 –> 00:29:01,733
and make it your own

856
00:29:01,733 –> 00:29:02,866
and it’s really quite

857
00:29:02,866 –> 00:29:04,833
quite fun to play with

858
00:29:05,800 –> 00:29:07,433
yeah see perfect

859
00:29:07,433 –> 00:29:08,533
so Steph poured more of the

860
00:29:08,533 –> 00:29:11,366
marshmallow syrup into hers than Tom did and yeah

861
00:29:11,533 –> 00:29:12,866
the chocolate bitters are

862
00:29:12,866 –> 00:29:13,666
these are just in the store

863
00:29:13,666 –> 00:29:13,966
weren’t they

864
00:29:13,966 –> 00:29:14,366
in the store

865
00:29:14,366 –> 00:29:15,166
chocolate bitters

866
00:29:15,366 –> 00:29:16,166
cocoa bitters

867
00:29:16,166 –> 00:29:17,100
I believe so

868
00:29:17,166 –> 00:29:18,033
yep I believe

869
00:29:18,033 –> 00:29:18,766
right yeah so

870
00:29:18,766 –> 00:29:19,966
so easy to get

871
00:29:19,966 –> 00:29:23,133
yeah one of them are like really available

872
00:29:23,466 –> 00:29:25,166
producers of of bitters

873
00:29:25,166 –> 00:29:28,866
one of maybe the originators of bitters yeah

874
00:29:28,966 –> 00:29:30,600
and we would suggest though

875
00:29:30,600 –> 00:29:32,866
cocoa bitters versus chocolate bitters

876
00:29:32,866 –> 00:29:34,400
because cocoa bitters

877
00:29:34,400 –> 00:29:37,166
will be less sweet than chocolate bitters right

878
00:29:37,166 –> 00:29:38,766
and so that is a little difference that you’ll see

879
00:29:38,766 –> 00:29:40,300
when you’re shopping for bitters out there

880
00:29:40,533 –> 00:29:43,766
uh Fee Brothers makes a very nice one as well

881
00:29:43,766 –> 00:29:44,833
um one of the

882
00:29:44,833 –> 00:29:47,966
I guess primary differences between Fee Brothers

883
00:29:48,000 –> 00:29:49,633
Cocoa Bitters and Ingocera

884
00:29:49,633 –> 00:29:52,533
Cocoa Bitters is that Fee Brothers are not alcoholic

885
00:29:52,533 –> 00:29:56,700
and ecastera are actually stronger

886
00:29:56,800 –> 00:29:59,933
than most spirits usually

887
00:29:59,933 –> 00:30:01,033
but you’re just using a dropper

888
00:30:01,033 –> 00:30:02,233
two of them so yeah

889
00:30:02,233 –> 00:30:04,833
but what that does in terms of like

890
00:30:04,833 –> 00:30:06,600
transference of aroma

891
00:30:06,600 –> 00:30:07,400
particularly

892
00:30:07,933 –> 00:30:12,066
um and particularly more so when you are

893
00:30:12,266 –> 00:30:14,033
just dashing it on the top

894
00:30:14,033 –> 00:30:16,066
we added it in before we shook it

895
00:30:16,066 –> 00:30:17,933
or in this case stir it

896
00:30:18,033 –> 00:30:20,166
um and that’s preference you know

897
00:30:20,166 –> 00:30:22,000
some people like their drinks shaken

898
00:30:22,000 –> 00:30:23,466
some people like them stirred

899
00:30:23,800 –> 00:30:25,033
I’m making a gin martini

900
00:30:25,033 –> 00:30:26,033
I’m gonna stir it

901
00:30:26,033 –> 00:30:27,733
and if I’m making it for Suzanne

902
00:30:27,733 –> 00:30:28,866
I’m gonna shake it

903
00:30:28,933 –> 00:30:31,133
because that’s what I prefer

904
00:30:31,133 –> 00:30:32,866
there’s no wrong answer no

905
00:30:33,033 –> 00:30:36,666
some people like these different ways um

906
00:30:37,633 –> 00:30:38,833
yeah and really shaking

907
00:30:38,833 –> 00:30:39,566
like we said before

908
00:30:39,566 –> 00:30:42,266
when you shake your air rating a little bit you know

909
00:30:42,266 –> 00:30:43,366
so that’s one of the

910
00:30:43,400 –> 00:30:45,066
differences between shaking and stirring

911
00:30:45,066 –> 00:30:46,100
is that you’re kind of

912
00:30:46,366 –> 00:30:48,333
included or introducing air to it

913
00:30:48,333 –> 00:30:50,433
so it can kind of change the viscosity

914
00:30:50,433 –> 00:30:52,233
and the texture of the drink a little bit

915
00:30:52,233 –> 00:30:53,433
versus stirring

916
00:30:53,666 –> 00:30:55,466
kind of is a little bit more pristine

917
00:30:55,466 –> 00:30:57,233
more pure not gonna kind of

918
00:30:57,433 –> 00:30:58,266
in some instances

919
00:30:58,266 –> 00:30:59,766
people worry about bruising

920
00:30:59,866 –> 00:31:01,933
bruising gin is often a common

921
00:31:01,933 –> 00:31:03,000
which is why a lot of people say

922
00:31:03,000 –> 00:31:04,266
don’t shake gin martinis

923
00:31:04,266 –> 00:31:05,466
because those gentle

924
00:31:05,466 –> 00:31:06,833
botanicals that are kind of in there

925
00:31:06,833 –> 00:31:09,300
you don’t want to bruise them um

926
00:31:09,566 –> 00:31:10,700
so pros and cons

927
00:31:10,800 –> 00:31:12,333
yeah I feel like

928
00:31:12,766 –> 00:31:15,166
texturally what happens when you

929
00:31:16,400 –> 00:31:20,200
shake a cocktail is the you know

930
00:31:20,200 –> 00:31:21,666
as Suzanne was saying

931
00:31:22,233 –> 00:31:25,766
the aerate the aeration of the cocktail

932
00:31:26,000 –> 00:31:27,366
creates a little bit

933
00:31:27,533 –> 00:31:29,366
I’m gonna say foamy necessarily

934
00:31:29,366 –> 00:31:31,833
but the more sugar and the more

935
00:31:32,233 –> 00:31:35,100
viscous components that there are in the cocktail

936
00:31:35,266 –> 00:31:38,533
the more there will be this like kind of light

937
00:31:38,633 –> 00:31:42,166
ephemeral kind of characteristic to it um

938
00:31:43,033 –> 00:31:45,533
something like a straight gin cocktail

939
00:31:45,533 –> 00:31:49,433
and stirring it allows for the the

940
00:31:49,433 –> 00:31:54,566
the density that is meant to kind of hit your palate

941
00:31:55,200 –> 00:31:57,233
it’s nicely chilled

942
00:31:57,766 –> 00:31:59,933
ideally ice cold now

943
00:31:59,933 –> 00:32:03,833
so it’s like a pillow wrapped around a gold brick

944
00:32:03,866 –> 00:32:05,466
as it hits your mouth

945
00:32:05,666 –> 00:32:08,700
and there’s this weight

946
00:32:09,166 –> 00:32:14,600
but still softness with a properly made stirred martini

947
00:32:14,600 –> 00:32:17,833
as opposed to this kind of levity and

948
00:32:17,833 –> 00:32:19,166
and brightness

949
00:32:19,166 –> 00:32:21,533
of something that’s shaken and kind of like

950
00:32:21,533 –> 00:32:23,933
dances over your tongue is opposed to

951
00:32:23,933 –> 00:32:26,466
sitting in your mouth and you take a sip

952
00:32:27,266 –> 00:32:29,466
all matter of preference um

953
00:32:29,800 –> 00:32:31,766
and as are most things experiment

954
00:32:31,766 –> 00:32:32,800
most things are things

955
00:32:32,800 –> 00:32:34,400
whenever someone’s making you feel bad about

956
00:32:34,400 –> 00:32:35,633
your choices with

957
00:32:35,966 –> 00:32:38,233
you know how you like to drink your thing

958
00:32:38,233 –> 00:32:39,233
you feel bad about you know

959
00:32:39,233 –> 00:32:41,733
I feel like people do whiskey snobbery with like

960
00:32:41,733 –> 00:32:42,833
you know is that an old

961
00:32:42,833 –> 00:32:43,400
how dare you

962
00:32:43,400 –> 00:32:44,666
what’s the age on that whiskey

963
00:32:44,666 –> 00:32:45,766
if it’s not 10 years old

964
00:32:45,766 –> 00:32:48,133
how dare you put ice in that whiskey

965
00:32:48,133 –> 00:32:49,066
yeah it’s all

966
00:32:49,066 –> 00:32:50,366
it’s all bullshit

967
00:32:50,566 –> 00:32:51,966
so I’m sorry

968
00:32:51,966 –> 00:32:53,066
it is it’s all

969
00:32:53,066 –> 00:32:53,966
it’s a matter of preference

970
00:32:53,966 –> 00:32:54,733
it’s a matter of taste

971
00:32:54,733 –> 00:32:56,266
it’s a matter of what you like

972
00:32:56,266 –> 00:32:57,166
um you know

973
00:32:57,166 –> 00:33:00,766
there are some boundaries to that perhaps

974
00:33:00,766 –> 00:33:02,066
you know um

975
00:33:02,066 –> 00:33:05,433
to respect what’s in the glass as well but um

976
00:33:05,433 –> 00:33:06,533
for the most part

977
00:33:06,666 –> 00:33:08,800
drink drink things the way you like to drink them

978
00:33:08,800 –> 00:33:11,166
so yeah yeah

979
00:33:11,166 –> 00:33:12,000
I feel like that was a

980
00:33:12,000 –> 00:33:15,666
an early boundary of the story that I recognized

981
00:33:16,033 –> 00:33:20,200
um I think I’ve told you the story with Macallan

982
00:33:20,200 –> 00:33:21,266
I’m not calling it

983
00:33:21,266 –> 00:33:22,066
but go ahead tell me

984
00:33:22,066 –> 00:33:24,500
uh well so I got a

985
00:33:24,566 –> 00:33:27,866
I was gifted a bottle of Macallan castring

986
00:33:28,533 –> 00:33:30,166
um generally

987
00:33:30,166 –> 00:33:33,833
you know whiskeys are distilled up to 190 proof

988
00:33:33,866 –> 00:33:36,766
and then before they are bottled

989
00:33:36,833 –> 00:33:39,066
they’re proved down with

990
00:33:39,166 –> 00:33:43,233
whatever water source that the distiller chooses to use

991
00:33:44,766 –> 00:33:46,833
to get it to the point where

992
00:33:47,366 –> 00:33:49,166
they like the flavor profile

993
00:33:49,166 –> 00:33:50,700
or in some cases

994
00:33:50,733 –> 00:33:52,166
it’s at the bare minimum

995
00:33:52,166 –> 00:33:55,766
that it needs to be to be legal classified as whiskey

996
00:33:55,766 –> 00:33:57,133
which is uh

997
00:33:57,666 –> 00:33:59,166
80% alcohol by volume

998
00:33:59,166 –> 00:34:01,033
40 proof or sorry

999
00:34:01,833 –> 00:34:03,600
80 proof 40% off

1000
00:34:03,600 –> 00:34:04,166
strike that

1001
00:34:04,166 –> 00:34:05,266
reverse it um

1002
00:34:05,266 –> 00:34:09,633
so is that the best representation of the favorite

1003
00:34:09,633 –> 00:34:10,966
profile that you can get there

1004
00:34:10,966 –> 00:34:11,800
not necessarily

1005
00:34:11,800 –> 00:34:15,566
but if they’re making something that’s a commodity

1006
00:34:15,966 –> 00:34:17,000
you know Jack Daniel’s

1007
00:34:17,000 –> 00:34:19,133
Jim Beam they’re gonna be uh

1008
00:34:19,133 –> 00:34:21,033
80 80 proof

1009
00:34:21,033 –> 00:34:23,866
80 proof and 40% alcohol by bottom

1010
00:34:24,466 –> 00:34:27,900
there are a lot of craft producers now that are making

1011
00:34:28,233 –> 00:34:31,166
spirits at the proof that they feel

1012
00:34:31,166 –> 00:34:32,666
represents the flavor profile

1013
00:34:32,866 –> 00:34:35,533
they think is the most exemplary

1014
00:34:35,533 –> 00:34:39,766
and the most remonstrative of what they want to display

1015
00:34:39,933 –> 00:34:43,033
based on their aging profiles and

1016
00:34:43,600 –> 00:34:46,566
the source material that you’re using is corn

1017
00:34:46,633 –> 00:34:47,400
barley wheat

1018
00:34:47,400 –> 00:34:49,566
whatever it might be um

1019
00:34:49,666 –> 00:34:54,166
and so selling a product like a cask

1020
00:34:54,266 –> 00:34:56,866
strength whiskey was at

1021
00:34:56,866 –> 00:34:58,766
I think the counter was um

1022
00:34:59,533 –> 00:35:00,633
I want to say cheese

1023
00:35:00,633 –> 00:35:03,300
I want to say like 140 proof

1024
00:35:03,800 –> 00:35:06,833
so significantly higher

1025
00:35:07,433 –> 00:35:08,666
than 80 proof

1026
00:35:11,766 –> 00:35:13,133
almost flammable

1027
00:35:14,366 –> 00:35:18,033
it came in a gift pack that was accompanied

1028
00:35:18,033 –> 00:35:21,233
with a bottle of spring water from the Macallan

1029
00:35:21,400 –> 00:35:23,566
Distillery we’re

1030
00:35:23,766 –> 00:35:26,066
they feel very strongly that the water source

1031
00:35:26,066 –> 00:35:28,666
that they use is one of the most important components

1032
00:35:29,333 –> 00:35:32,333
given the fact that it makes up most of the bottle

1033
00:35:32,566 –> 00:35:33,466
at least half

1034
00:35:33,466 –> 00:35:35,033
I mean I guess if it’s

1035
00:35:35,600 –> 00:35:38,400
and it’s a high of proof that the cast strength was

1036
00:35:38,400 –> 00:35:39,500
not quite half

1037
00:35:40,166 –> 00:35:42,766
but very similar to the New York bagel argument right

1038
00:35:42,766 –> 00:35:44,200
like water or pizza

1039
00:35:44,200 –> 00:35:44,633
like the bait

1040
00:35:44,633 –> 00:35:46,233
the water is very important

1041
00:35:46,566 –> 00:35:48,600
yeah so if you’re going to prove it down

1042
00:35:48,600 –> 00:35:49,466
and so the castrate

1043
00:35:49,466 –> 00:35:51,566
bottle is accompanied with some spring water from the

1044
00:35:51,566 –> 00:35:53,333
Macallan Distillery

1045
00:35:53,533 –> 00:35:55,500
and being able to

1046
00:35:55,733 –> 00:35:57,000
kind of dose it off

1047
00:35:57,000 –> 00:36:00,366
and give us seven or eight drops here and try it

1048
00:36:00,366 –> 00:36:01,233
and then a few more

1049
00:36:01,233 –> 00:36:01,933
and try it again

1050
00:36:01,933 –> 00:36:02,900
and try it again

1051
00:36:02,933 –> 00:36:06,033
and figure out how much you want to prove it down

1052
00:36:06,033 –> 00:36:07,700
for your power and your

1053
00:36:08,200 –> 00:36:10,066
experience of drinking the whiskey

1054
00:36:10,333 –> 00:36:11,566
because it does change the

1055
00:36:11,566 –> 00:36:12,833
the profile to monster

1056
00:36:12,833 –> 00:36:14,366
really now um

1057
00:36:14,400 –> 00:36:15,933
as you add the water

1058
00:36:15,966 –> 00:36:18,400
the the vapor pressure of all the different

1059
00:36:18,400 –> 00:36:20,033
aromatic components the esters

1060
00:36:20,033 –> 00:36:22,766
the aldehydes are evaporating out when you’re smelling

1061
00:36:22,933 –> 00:36:24,133
uh also kind of

1062
00:36:24,466 –> 00:36:26,766
separate and are pulled apart

1063
00:36:26,866 –> 00:36:29,466
in a way that allows you to

1064
00:36:29,600 –> 00:36:34,500
perceive the flavor profiles a little bit more acutely

1065
00:36:34,766 –> 00:36:36,100
with each addition

1066
00:36:37,366 –> 00:36:40,233
going from this is way too strong

1067
00:36:40,266 –> 00:36:42,633
it’s putting chest hair on my chest hair

1068
00:36:42,633 –> 00:36:45,566
to this just tastes like water

1069
00:36:45,566 –> 00:36:47,733
with a little bit of whiskey adding up to it

1070
00:36:47,966 –> 00:36:49,233
there’s a fine line between those

1071
00:36:49,233 –> 00:36:51,400
one drop too many and you can really cross that

1072
00:36:51,400 –> 00:36:52,866
that line for sure

1073
00:36:53,000 –> 00:36:55,400
yeah doesn’t me riff have beautiful bottles

1074
00:36:55,400 –> 00:37:00,066
they’re like shaded and like frosted at the top and

1075
00:37:00,066 –> 00:37:02,633
and so this rye whiskey is actually bottled in bond

1076
00:37:02,633 –> 00:37:04,800
and it also does not use chill filtration

1077
00:37:04,800 –> 00:37:07,766
and it says like it’s etched on the bottle

1078
00:37:07,766 –> 00:37:10,033
bottled in bond without chill filtration

1079
00:37:10,033 –> 00:37:11,633
because they are so proud of that

1080
00:37:11,633 –> 00:37:13,966
um and let me tell you in Boston

1081
00:37:14,666 –> 00:37:17,100
the glass on glass in a bottle is not cheap

1082
00:37:17,233 –> 00:37:19,933
um but so what that means is

1083
00:37:19,933 –> 00:37:24,633
you know the more you filter a drink or a spirit

1084
00:37:25,033 –> 00:37:27,200
the more of those esters and oils

1085
00:37:27,200 –> 00:37:28,333
you’re kind of pulling out of it

1086
00:37:28,333 –> 00:37:29,433
that give it the nuance

1087
00:37:29,433 –> 00:37:30,366
that give it the body

1088
00:37:30,366 –> 00:37:32,266
that give it the viscosity in your mouth

1089
00:37:32,266 –> 00:37:34,133
and so you know

1090
00:37:34,133 –> 00:37:35,666
there are a lot of brands out there

1091
00:37:35,666 –> 00:37:37,000
especially the big booze brands

1092
00:37:37,000 –> 00:37:38,966
that you find in the grocery stores that say

1093
00:37:39,000 –> 00:37:40,533
filtered 10 times

1094
00:37:40,533 –> 00:37:41,666
filtered 30 times

1095
00:37:41,666 –> 00:37:42,166
and they’re like

1096
00:37:42,166 –> 00:37:42,933
bigger is better

1097
00:37:42,933 –> 00:37:44,400
the bigger number is better right

1098
00:37:44,400 –> 00:37:46,533
that’s what we’ve been trained to think as Americans

1099
00:37:46,600 –> 00:37:47,766
is bigger is always better

1100
00:37:47,766 –> 00:37:49,066
it was good yeah

1101
00:37:49,066 –> 00:37:50,366
more is better

1102
00:37:50,366 –> 00:37:52,266
but when it comes to filtration you know

1103
00:37:52,266 –> 00:37:54,966
people get nervous about having spirits that have

1104
00:37:54,966 –> 00:37:57,766
that aren’t perfectly clear and don’t look

1105
00:37:57,833 –> 00:38:00,266
pristine and beautiful and

1106
00:38:00,266 –> 00:38:01,800
but that’s taking out a lot of flavor

1107
00:38:01,800 –> 00:38:03,800
and a lot of the aromas and a lot of the beauty of it

1108
00:38:03,800 –> 00:38:06,833
so because you’re part of sipscout

1109
00:38:06,833 –> 00:38:08,566
you’re friends of the crafty cast

1110
00:38:08,566 –> 00:38:09,133
you’re in the nose

1111
00:38:09,133 –> 00:38:11,866
so if you see something that says without filtration

1112
00:38:11,866 –> 00:38:13,466
without chill filtration

1113
00:38:14,033 –> 00:38:16,200
you might want to try that one over the ones that are

1114
00:38:16,200 –> 00:38:18,566
boasting about how many times they filter things

1115
00:38:19,366 –> 00:38:21,533
so yeah New Riff is a fun

1116
00:38:21,733 –> 00:38:23,833
brand for sure to keep an eye on

1117
00:38:23,833 –> 00:38:25,233
they’re doing some really cool stuff

1118
00:38:25,233 –> 00:38:27,833
one of the main reasons that they do that is

1119
00:38:27,833 –> 00:38:30,833
the fatty acids that

1120
00:38:31,200 –> 00:38:34,566
remain in solution prior to chill filtration

1121
00:38:34,833 –> 00:38:38,266
cause the final product to often times be a little bit

1122
00:38:38,633 –> 00:38:40,366
cloudy yeah

1123
00:38:40,533 –> 00:38:41,633
milky cloudy

1124
00:38:41,633 –> 00:38:42,466
blockulated

1125
00:38:42,633 –> 00:38:44,366
and the you know

1126
00:38:44,366 –> 00:38:45,366
the general

1127
00:38:45,566 –> 00:38:49,133
common consensus or belief among consumers is that

1128
00:38:49,433 –> 00:38:51,400
this isn’t something that’s pristine

1129
00:38:51,400 –> 00:38:53,333
and clear therefore

1130
00:38:53,333 –> 00:38:56,133
I think there’s something wrong with it right now

1131
00:38:56,133 –> 00:38:58,566
um yeah there’s false Assumption

1132
00:38:58,566 –> 00:38:59,733
more flavor more aroma

1133
00:38:59,733 –> 00:39:01,766
hahaha dang it

1134
00:39:01,833 –> 00:39:03,166
I wish I had bought that

1135
00:39:03,166 –> 00:39:04,733
one of our favorite um

1136
00:39:04,733 –> 00:39:07,666
flavored vodka producers who uses whole fruit

1137
00:39:07,666 –> 00:39:08,933
I mean there’s like

1138
00:39:09,066 –> 00:39:09,933
there will be like

1139
00:39:09,933 –> 00:39:12,000
stuff falls out of solution where you’ll see like

1140
00:39:12,000 –> 00:39:13,633
a layer and you have to kind of like

1141
00:39:13,633 –> 00:39:15,600
tilt it up to get it back in solution

1142
00:39:15,600 –> 00:39:17,566
but it’s because they’re using all fresh ingredients

1143
00:39:17,566 –> 00:39:19,266
and they’re not filtering it heavily

1144
00:39:19,366 –> 00:39:21,800
so that you keep that

1145
00:39:21,800 –> 00:39:24,933
those oils from the zest and all that flavor in there

1146
00:39:24,933 –> 00:39:25,866
and it’s one

1147
00:39:25,866 –> 00:39:26,533
it’s one of the best

1148
00:39:26,533 –> 00:39:27,166
ones on the market

1149
00:39:27,166 –> 00:39:28,333
honestly so

1150
00:39:28,333 –> 00:39:30,800
and one of the first things for doing Char Bay

1151
00:39:30,800 –> 00:39:32,133
Char Bay makes beautiful vodka

1152
00:39:32,133 –> 00:39:34,833
and it’s because you are flavored vodkas yeah

1153
00:39:35,166 –> 00:39:36,566
um since we have two drinks

1154
00:39:36,566 –> 00:39:37,533
should we do a little

1155
00:39:37,600 –> 00:39:40,366
mid session cheers and a little happy holidays

1156
00:39:43,200 –> 00:39:46,233
that was amazing give us a better smile than that

1157
00:39:46,233 –> 00:39:49,533
that wasn’t a smile that was a should be yes

1158
00:39:49,533 –> 00:39:53,033
we did here’s it happy holidays everyone thank you

1159
00:39:59,400 –> 00:40:02,166
all right I just want to eat the Graham cracker

1160
00:40:02,166 –> 00:40:06,466
I know so funny little secret

1161
00:40:06,466 –> 00:40:09,133
I crushed up some of this Graham cracker at home

1162
00:40:09,133 –> 00:40:12,033
and I was like eating it with a spoon like just

1163
00:40:12,033 –> 00:40:15,200
I was dipping some like mango in it and things in it

1164
00:40:15,200 –> 00:40:15,966
it’s the other gram

1165
00:40:15,966 –> 00:40:18,166
the crushed up Graham cracker and chocolate is

1166
00:40:18,633 –> 00:40:19,766
pretty yummy

1167
00:40:20,600 –> 00:40:22,233
it seems like there’s a woohoo

1168
00:40:22,233 –> 00:40:23,833
I’m only guessing it

1169
00:40:23,833 –> 00:40:25,166
that has to be

1170
00:40:26,066 –> 00:40:27,400
well yeah no yeah

1171
00:40:27,400 –> 00:40:29,233
it’s just about the cheers or

1172
00:40:29,233 –> 00:40:32,333
or perhaps the s’mores old fashioned because

1173
00:40:32,333 –> 00:40:33,866
wow now yeah

1174
00:40:33,866 –> 00:40:36,966
we love this one okay

1175
00:40:36,966 –> 00:40:38,466
so who’s gonna make the gingerbread

1176
00:40:38,466 –> 00:40:39,966
espresso martini with us

1177
00:40:40,466 –> 00:40:42,633
how many of you are afraid of the espresso

1178
00:40:42,633 –> 00:40:43,466
martini at night

1179
00:40:43,466 –> 00:40:45,366
and how many are like all in

1180
00:40:45,366 –> 00:40:46,366
because it’s a Friday night

1181
00:40:46,366 –> 00:40:47,466
all right stay up late

1182
00:40:47,466 –> 00:40:48,733
you Nancy’s

1183
00:40:49,800 –> 00:40:51,233
there’s not that much caffeine

1184
00:40:51,233 –> 00:40:51,933
there’s not

1185
00:40:51,933 –> 00:40:53,033
yeah I mean

1186
00:40:53,266 –> 00:40:55,366
it’s an ounce of the coffee liqueur

1187
00:40:55,566 –> 00:40:56,800
if you drink a cup of coffee

1188
00:40:56,800 –> 00:40:58,266
that’s like eight ounces

1189
00:40:58,266 –> 00:41:01,466
that’s maybe like 100 milligrams of coffee yeah

1190
00:41:01,466 –> 00:41:03,333
this is not straight coffee

1191
00:41:03,566 –> 00:41:05,700
yeah and uh

1192
00:41:06,166 –> 00:41:07,333
and it’s Friday night

1193
00:41:07,333 –> 00:41:10,666
and it’s also tempered by alcohol yeah

1194
00:41:10,666 –> 00:41:12,766
so it’s not gonna keep you up or downer

1195
00:41:12,766 –> 00:41:13,700
up or downer

1196
00:41:15,066 –> 00:41:16,766
yeah and it’s Friday night

1197
00:41:16,766 –> 00:41:17,766
so now you’ll get a little

1198
00:41:17,766 –> 00:41:19,166
you have a little fun tonight for sure

1199
00:41:19,166 –> 00:41:20,033
and it’s the holiday season

1200
00:41:20,033 –> 00:41:21,666
who needs to sleep during the holiday season

1201
00:41:21,666 –> 00:41:23,700
y’all got only one more weekend

1202
00:41:24,266 –> 00:41:25,733
get all those holiday parties in

1203
00:41:25,733 –> 00:41:29,233
get all those holiday parties in for sure um yeah

1204
00:41:29,233 –> 00:41:30,733
so for this

1205
00:41:31,133 –> 00:41:32,366
this cocktail

1206
00:41:32,666 –> 00:41:34,000
we’re using Pussers rum

1207
00:41:34,000 –> 00:41:35,666
which some of you may recognize

1208
00:41:35,666 –> 00:41:37,400
from one of our past SipScout kits

1209
00:41:37,400 –> 00:41:40,066
where we did a whole Pussers kind of um

1210
00:41:40,066 –> 00:41:41,833
exploration and made a painkiller

1211
00:41:41,833 –> 00:41:43,133
so we’re using um

1212
00:41:43,133 –> 00:41:45,433
the Pussers Blue Label Rum

1213
00:41:45,433 –> 00:41:48,766
which is really a lovely dark rum um

1214
00:41:48,766 –> 00:41:53,266
and Espresso Martinis are often made with vodka

1215
00:41:53,466 –> 00:41:55,133
not rum true story

1216
00:41:55,133 –> 00:41:55,933
at The Crafty Cask

1217
00:41:55,933 –> 00:41:57,966
we actually have a different recipe for a

1218
00:41:57,966 –> 00:41:59,633
just a straight Espresso Martinis

1219
00:41:59,633 –> 00:42:01,833
on our website that uses um

1220
00:42:01,833 –> 00:42:02,466
rum as well

1221
00:42:02,466 –> 00:42:06,433
we are big fans of using rum and Espresso Martinis um

1222
00:42:07,000 –> 00:42:10,366
so we are going to that

1223
00:42:10,400 –> 00:42:12,600
and thank you so much for joining yes please

1224
00:42:12,600 –> 00:42:13,500
happy holidays

1225
00:42:14,933 –> 00:42:17,866
and and then the other that we’re using is this

1226
00:42:18,000 –> 00:42:20,633
Arrosta Coffee Liqueur from Vapor Distillery

1227
00:42:20,633 –> 00:42:22,066
and Vapor Distillery

1228
00:42:22,133 –> 00:42:25,633
is the distillery that makes also the Boulder Spirits

1229
00:42:25,633 –> 00:42:27,733
um American Single Malt that we had in

1230
00:42:27,733 –> 00:42:29,333
October in our single malt kit

1231
00:42:29,400 –> 00:42:30,966
so they make beautiful single malts as well

1232
00:42:30,966 –> 00:42:32,166
but this coffee liqueur

1233
00:42:32,166 –> 00:42:33,166
so I’ll be highly

1234
00:42:33,166 –> 00:42:35,600
encourage you to give a little taste to each of these

1235
00:42:35,600 –> 00:42:37,433
if you didn’t do that with the rye whiskey before

1236
00:42:37,433 –> 00:42:38,233
since we didn’t mention it

1237
00:42:38,233 –> 00:42:39,266
make sure to do that as well

1238
00:42:39,266 –> 00:42:41,366
that rye whiskey is so spicy and good

1239
00:42:41,366 –> 00:42:42,866
I love it um but yeah

1240
00:42:42,866 –> 00:42:44,200
these are really great

1241
00:42:44,200 –> 00:42:45,000
great brands

1242
00:42:45,266 –> 00:42:48,533
and then most importantly perhaps

1243
00:42:48,966 –> 00:42:51,233
because the gingerbread espresso

1244
00:42:51,766 –> 00:42:54,200
yeah yeah the gingerbread espresso liqueur is

1245
00:42:54,200 –> 00:42:55,466
make sure you try this one too

1246
00:42:55,466 –> 00:42:59,333
because it’s really good

1247
00:43:01,266 –> 00:43:03,866
so like it’s I

1248
00:43:03,866 –> 00:43:08,933
I I understand that it’s cloyingly sweet um but um

1249
00:43:10,166 –> 00:43:12,333
it’s so good

1250
00:43:12,333 –> 00:43:13,800
it’s like perfectly

1251
00:43:13,800 –> 00:43:17,233
gingerbread with just a hint of coffee um

1252
00:43:17,800 –> 00:43:19,366
try not to over pour this one

1253
00:43:19,366 –> 00:43:22,333
because you can always add more um

1254
00:43:22,533 –> 00:43:25,333
the recipe calls for 1/2 an ounce

1255
00:43:26,000 –> 00:43:28,533
and that’s a tablespoon

1256
00:43:29,233 –> 00:43:32,966
I’m actually gonna start with half of that

1257
00:43:34,633 –> 00:43:38,266
because you prefer it because you can always add more

1258
00:43:38,266 –> 00:43:41,366
but you can’t take it out yeah

1259
00:43:41,466 –> 00:43:47,133
and then an ounce of the Aragosta

1260
00:43:47,966 –> 00:43:51,933
Arrosta Aragusta is an Italian for lobster

1261
00:43:51,933 –> 00:43:53,933
this is not lobster

1262
00:43:53,933 –> 00:43:56,466
it’s lobster liquer though what can we do with that

1263
00:43:56,466 –> 00:43:57,866
that’d be fun martini right

1264
00:43:57,866 –> 00:43:58,433
I’ll try that yeah

1265
00:43:58,433 –> 00:44:00,066
I’d try a lobster martini

1266
00:44:00,500 –> 00:44:01,233
I’ll try that yeah

1267
00:44:01,433 –> 00:44:03,433
and then the 2 ounces of the pussers

1268
00:44:03,533 –> 00:44:06,066
and part of the reason that we decided to use pussers

1269
00:44:06,066 –> 00:44:08,133
is because it’s

1270
00:44:10,333 –> 00:44:14,066
based on a type of sugar from a region

1271
00:44:14,066 –> 00:44:16,533
in the northern part of South America

1272
00:44:16,633 –> 00:44:18,833
in the Demerara Valley

1273
00:44:19,933 –> 00:44:21,600
yeah in Guyana

1274
00:44:21,600 –> 00:44:26,366
exactly and Demerara sugar is one of the few like

1275
00:44:26,366 –> 00:44:28,233
examples of sugars that are

1276
00:44:28,666 –> 00:44:33,666
regionally specific and are noted and respected for

1277
00:44:34,166 –> 00:44:37,633
the deliciousness that the sugar from that region

1278
00:44:37,833 –> 00:44:38,966
kind of creates

1279
00:44:39,033 –> 00:44:42,000
the sugar yes

1280
00:44:42,000 –> 00:44:44,200
anyway um yeah

1281
00:44:44,200 –> 00:44:47,266
so this is one of the cocktail uh

1282
00:44:47,266 –> 00:44:50,200
I guess I don’t know okay

1283
00:44:50,200 –> 00:44:53,166
pick your own adventure okay

1284
00:44:53,666 –> 00:44:57,533
I would personally probably stir this one

1285
00:44:57,966 –> 00:45:00,366
but because there’s a lot of sugar

1286
00:45:00,566 –> 00:45:02,133
shaking it and creating something of

1287
00:45:02,133 –> 00:45:04,033
it’s a little bit like foamier

1288
00:45:04,400 –> 00:45:06,666
is probably going to be a little bit more

1289
00:45:06,666 –> 00:45:08,600
aligned with Suzanne’s preference

1290
00:45:08,600 –> 00:45:11,266
and like a little frothy are making it for her

1291
00:45:11,433 –> 00:45:12,666
I’m going to shake it

1292
00:45:12,666 –> 00:45:13,400
he’s the maker

1293
00:45:13,400 –> 00:45:14,133
I’m the drinker no

1294
00:45:14,133 –> 00:45:14,666
not all the time

1295
00:45:14,666 –> 00:45:15,666
so once again

1296
00:45:16,333 –> 00:45:18,566
you build it in the drink without the ice

1297
00:45:18,833 –> 00:45:20,566
because we don’t want it to dilute

1298
00:45:20,833 –> 00:45:22,500
and then you have the ice

1299
00:45:22,600 –> 00:45:26,066
and then the most important thing about shaking

1300
00:45:26,833 –> 00:45:27,900
is your smile

1301
00:45:28,366 –> 00:45:29,566
and lost his wrist

1302
00:45:29,666 –> 00:45:30,733
is your smile

1303
00:45:31,133 –> 00:45:32,366
we lost his wrist

1304
00:45:36,800 –> 00:45:39,166
I’m not pitter patter

1305
00:45:39,333 –> 00:45:41,233
I’m not pitter patter of

1306
00:45:41,666 –> 00:45:44,600
the glass that makes the whole party stop and be like

1307
00:45:44,600 –> 00:45:46,633
oh what’s going on over there

1308
00:45:47,333 –> 00:45:51,966
this one doesn’t have a lot of garnish options I mean

1309
00:45:51,966 –> 00:45:54,466
we have our ginger candy ginger on the toothpicks

1310
00:45:54,466 –> 00:45:55,800
you can just kind of thread those

1311
00:45:55,800 –> 00:45:58,900
less necessary to add beforehand yeah

1312
00:46:00,933 –> 00:46:03,666
I don’t know but this candy ginger is killer

1313
00:46:03,666 –> 00:46:04,666
I don’t know why

1314
00:46:04,666 –> 00:46:07,866
it’s really spicy and sweet and just so yummy

1315
00:46:12,866 –> 00:46:16,200
I don’t know if I’m gonna do this right now

1316
00:46:16,200 –> 00:46:19,266
voila voila voila to the cocktail cam

1317
00:46:19,266 –> 00:46:20,066
voila voila

1318
00:46:20,166 –> 00:46:23,333
we’re just team no

1319
00:46:23,966 –> 00:46:27,033
now some Espresso Martinis

1320
00:46:27,033 –> 00:46:28,633
not a lot I guess

1321
00:46:28,966 –> 00:46:30,233
are a little creamy

1322
00:46:31,066 –> 00:46:35,433
could you add a little milk to this if you liked that

1323
00:46:36,000 –> 00:46:36,933
that texture

1324
00:46:36,933 –> 00:46:37,466
hundred percent

1325
00:46:37,466 –> 00:46:39,366
and just make it the same way and shake it

1326
00:46:39,366 –> 00:46:41,133
yeah 100% um

1327
00:46:41,133 –> 00:46:44,766
I would say that something in this direction

1328
00:46:44,766 –> 00:46:46,266
which already has a lot of

1329
00:46:46,266 –> 00:46:49,333
depth and richness and sweetness um

1330
00:46:49,333 –> 00:46:55,233
you probably would wanna do very full fat oh okay

1331
00:46:55,366 –> 00:46:58,933
so you’re staying on the same page you know

1332
00:46:58,933 –> 00:47:00,633
the Pussers is already

1333
00:47:00,966 –> 00:47:04,266
kind of rich and texturally mouthfuling or filling

1334
00:47:04,266 –> 00:47:06,633
the arosta is similarly

1335
00:47:06,633 –> 00:47:08,833
and then you got this rich

1336
00:47:09,066 –> 00:47:11,200
you know gingerbread coffee

1337
00:47:11,200 –> 00:47:12,133
espresso syrup

1338
00:47:12,133 –> 00:47:15,133
hmm so keeping on that trend

1339
00:47:15,133 –> 00:47:19,133
this is something that you could sit and sit

1340
00:47:19,533 –> 00:47:21,133
after dinner for a while

1341
00:47:21,133 –> 00:47:21,733
yeah for sure

1342
00:47:21,733 –> 00:47:24,333
cause the richness is there and you don’t wanna like

1343
00:47:24,333 –> 00:47:28,466
defy that by using skin milk and like water in the town

1344
00:47:28,466 –> 00:47:32,633
right yeah so you wanna keep that richness available

1345
00:47:32,633 –> 00:47:33,933
and I would say

1346
00:47:34,400 –> 00:47:36,966
half and half is my first choice okay

1347
00:47:36,966 –> 00:47:40,533
you could use whole milk if you wanted to add a little

1348
00:47:40,733 –> 00:47:43,600
uh sure something that wasn’t quite as rich

1349
00:47:43,600 –> 00:47:45,533
but and then that would

1350
00:47:45,533 –> 00:47:47,000
you know for some people adding

1351
00:47:47,000 –> 00:47:48,933
that little bit of milk can make it kind of more of

1352
00:47:48,933 –> 00:47:52,766
that after dinner drink with kind of

1353
00:47:52,766 –> 00:47:54,066
you know your dessert drink

1354
00:47:54,066 –> 00:47:54,866
essentially

1355
00:47:54,966 –> 00:47:58,633
um whereas I find this without any cream in it

1356
00:47:58,633 –> 00:48:00,100
is more of my like

1357
00:48:00,133 –> 00:48:01,333
Christmas brunch drink

1358
00:48:01,333 –> 00:48:02,200
perhaps my like

1359
00:48:02,200 –> 00:48:04,266
let’s get this party started drink in the morning

1360
00:48:04,266 –> 00:48:07,466
yeah yeah yeah

1361
00:48:07,633 –> 00:48:09,033
not now I don’t know why

1362
00:48:09,033 –> 00:48:10,566
the cream makes me think of it as dessert

1363
00:48:10,566 –> 00:48:11,233
but without the cream

1364
00:48:11,233 –> 00:48:12,566
I think of it as like

1365
00:48:12,766 –> 00:48:13,800
breakfast yeah

1366
00:48:13,800 –> 00:48:15,833
for someone that puts cream in their coffee

1367
00:48:15,833 –> 00:48:17,233
yeah that’s kind of weird yeah

1368
00:48:17,233 –> 00:48:18,400
oh Bourbon cream

1369
00:48:18,400 –> 00:48:19,733
that’s a great idea

1370
00:48:19,866 –> 00:48:22,466
yeah yeah I like that idea a lot yep

1371
00:48:22,566 –> 00:48:23,666
they have a maple cream

1372
00:48:23,666 –> 00:48:24,533
too actually

1373
00:48:24,533 –> 00:48:25,200
Tom and Steph

1374
00:48:25,200 –> 00:48:26,166
you’re in Massachusetts

1375
00:48:26,166 –> 00:48:29,933
Boston Harbor Distillery makes a beautiful maple cream

1376
00:48:30,133 –> 00:48:31,633
that is so good

1377
00:48:31,633 –> 00:48:32,400
and we I use

1378
00:48:32,400 –> 00:48:34,166
when we lived in Massachusetts for a little while

1379
00:48:34,166 –> 00:48:36,333
I would just put it in my coffee in the mornings

1380
00:48:36,333 –> 00:48:37,000
on the weekends

1381
00:48:37,000 –> 00:48:38,566
and it was so delicious

1382
00:48:38,566 –> 00:48:41,066
it’s a really good excuse to not use Bailey’s

1383
00:48:41,433 –> 00:48:42,233
yeah exactly

1384
00:48:42,233 –> 00:48:43,100
there are there

1385
00:48:44,133 –> 00:48:45,133
yeah Bailey’s is delicious

1386
00:48:45,133 –> 00:48:45,833
but it’s big booze

1387
00:48:45,833 –> 00:48:46,833
and they don’t need your dollars

1388
00:48:46,833 –> 00:48:47,866
like these small guys do

1389
00:48:47,866 –> 00:48:49,266
you know and there are a lot of

1390
00:48:49,266 –> 00:48:51,866
there are a lot of craft makers making Bourbon creams

1391
00:48:51,866 –> 00:48:53,266
making maple creams now

1392
00:48:53,266 –> 00:48:55,100
kind of making these cream liqueurs

1393
00:48:55,600 –> 00:48:56,333
there’s an Irish

1394
00:48:56,333 –> 00:48:58,400
one that makes an Irish cream

1395
00:48:58,400 –> 00:48:59,733
I can’t think of who it is

1396
00:48:59,733 –> 00:49:02,333
um that’s supposed to be really quite delicious

1397
00:49:02,633 –> 00:49:03,166
um but yeah

1398
00:49:03,166 –> 00:49:03,966
that’s a great call

1399
00:49:03,966 –> 00:49:05,066
Tom I think uh

1400
00:49:05,066 –> 00:49:06,833
a maple cream or a Bourbon cream or something

1401
00:49:06,833 –> 00:49:08,933
maybe there’s a gingerbread cream out there who knows

1402
00:49:09,133 –> 00:49:10,733
I mean who knows

1403
00:49:10,733 –> 00:49:11,966
let’s find that now

1404
00:49:11,966 –> 00:49:12,833
if anybody finds it

1405
00:49:12,833 –> 00:49:14,700
gingerbread cream liqueur

1406
00:49:14,733 –> 00:49:15,600
please let us know

1407
00:49:15,600 –> 00:49:17,566
cause there’s a lot of ginger liqueur

1408
00:49:17,566 –> 00:49:19,133
well maybe not a lot of ginger liqueurs

1409
00:49:19,133 –> 00:49:20,766
but like uh

1410
00:49:21,566 –> 00:49:24,200
cantons and uh

1411
00:49:24,200 –> 00:49:26,766
Kings mmm hmm

1412
00:49:26,766 –> 00:49:28,633
both are I think

1413
00:49:29,066 –> 00:49:30,966
really nice versions of ginger

1414
00:49:31,433 –> 00:49:34,066
but this the ginger bread

1415
00:49:34,066 –> 00:49:35,633
I feel like it’s a little different

1416
00:49:35,633 –> 00:49:36,833
yeah than ginger

1417
00:49:36,966 –> 00:49:38,933
and when you taste this syrup

1418
00:49:39,166 –> 00:49:41,000
it doesn’t taste like ginger

1419
00:49:41,000 –> 00:49:42,300
it’s not quite that

1420
00:49:42,566 –> 00:49:44,433
spicy and bright and peppery

1421
00:49:44,433 –> 00:49:46,233
it has the other spices that go with it

1422
00:49:46,233 –> 00:49:47,166
and it also has the thin

1423
00:49:47,166 –> 00:49:48,966
man that couldn’t fit

1424
00:49:48,966 –> 00:49:50,166
like the bread

1425
00:49:50,333 –> 00:49:51,000
you know that

1426
00:49:51,000 –> 00:49:52,933
you should read the generalization

1427
00:49:53,666 –> 00:49:54,900
yeah for sure

1428
00:50:00,466 –> 00:50:02,233
oh my God it’s so good

1429
00:50:02,233 –> 00:50:04,366
it’s so good you don’t even need to drink it

1430
00:50:04,366 –> 00:50:07,200
you can just like put it on your lips

1431
00:50:07,200 –> 00:50:08,466
it’s like Chapstick

1432
00:50:08,466 –> 00:50:09,633
it’s like Chapstick

1433
00:50:10,933 –> 00:50:12,433
yeah and if you want

1434
00:50:12,433 –> 00:50:13,500
you know so

1435
00:50:13,666 –> 00:50:16,200
having different spiced syrups and different flavored

1436
00:50:16,200 –> 00:50:18,166
syrups around the holidays can really like

1437
00:50:18,166 –> 00:50:19,033
up your cocktail game

1438
00:50:19,033 –> 00:50:20,533
you can take very standard

1439
00:50:20,533 –> 00:50:21,700
classic cocktails

1440
00:50:21,800 –> 00:50:22,600
like a gimlet

1441
00:50:22,600 –> 00:50:23,566
like an Old Fashioned

1442
00:50:23,566 –> 00:50:24,733
like an espresso martini

1443
00:50:24,733 –> 00:50:27,700
I mean these are cocktails that have been getting made

1444
00:50:27,800 –> 00:50:29,800
you know for decades

1445
00:50:29,800 –> 00:50:31,166
it’s a lot longer right

1446
00:50:31,166 –> 00:50:32,800
um and so it’s really

1447
00:50:32,800 –> 00:50:36,266
it’s just that addition of a seasonal ingredient

1448
00:50:36,266 –> 00:50:39,166
a seasonal element that kind of elevates it to

1449
00:50:39,200 –> 00:50:40,900
being fun for the season

1450
00:50:41,033 –> 00:50:42,200
and the garnishes you know

1451
00:50:42,200 –> 00:50:43,566
you can get really fun with the garnishes

1452
00:50:43,566 –> 00:50:45,866
too um so yeah

1453
00:50:45,866 –> 00:50:48,433
we highly encourage you to play around with syrup

1454
00:50:48,433 –> 00:50:50,066
honestly if you you know

1455
00:50:50,066 –> 00:50:51,333
you can make syrups at home

1456
00:50:51,333 –> 00:50:52,800
that’s a really fun experiment

1457
00:50:52,800 –> 00:50:53,933
and a fun thing to get into

1458
00:50:53,933 –> 00:50:55,766
is kind of making your own flavored syrups

1459
00:50:55,766 –> 00:50:56,233
you can also

1460
00:50:56,233 –> 00:50:58,566
there’s quite a few great craft cocktails

1461
00:50:58,566 –> 00:50:59,666
syrups out there nowadays

1462
00:50:59,666 –> 00:51:01,866
where they’re making really incredible syrups

1463
00:51:01,866 –> 00:51:02,933
for cocktails

1464
00:51:03,333 –> 00:51:05,566
you can actually use coffee syrups

1465
00:51:05,600 –> 00:51:07,633
so there’s all those Toronto and like

1466
00:51:07,633 –> 00:51:09,466
you know all those brands of coffee syrups

1467
00:51:09,466 –> 00:51:10,966
that have existed forever

1468
00:51:10,966 –> 00:51:12,033
in a pinch those will do

1469
00:51:12,033 –> 00:51:13,766
I think there’s even a toasted marshmallow

1470
00:51:14,000 –> 00:51:15,400
one that exists out there

1471
00:51:15,400 –> 00:51:15,966
so in a pinch

1472
00:51:15,966 –> 00:51:18,366
those will totally do to get those coffee syrups

1473
00:51:18,466 –> 00:51:19,466
and make your

1474
00:51:19,466 –> 00:51:21,366
your fun cocktails that way as well

1475
00:51:22,366 –> 00:51:25,633
should we open this up

1476
00:51:25,633 –> 00:51:26,800
and yeah sure

1477
00:51:26,800 –> 00:51:27,633
we’ll kind of

1478
00:51:28,000 –> 00:51:29,333
chime in and start talking

1479
00:51:29,333 –> 00:51:30,000
yeah we want

1480
00:51:30,000 –> 00:51:31,066
want to have a holiday party

1481
00:51:31,066 –> 00:51:32,666
let’s talk about our holiday plans

1482
00:51:33,200 –> 00:51:33,800
what we’re doing

1483
00:51:33,800 –> 00:51:35,033
all right I will

1484
00:51:35,600 –> 00:51:37,033
for those of you who

1485
00:51:37,033 –> 00:51:39,633
need to take off or don’t wanna turn on your cameras

1486
00:51:39,633 –> 00:51:41,933
you’re more than welcome to not turn on your cameras

1487
00:51:41,933 –> 00:51:43,000
and I’ll I’ll

1488
00:51:43,000 –> 00:51:43,566
in a moment

1489
00:51:43,566 –> 00:51:45,200
I’ll promote everyone to panelist

1490
00:51:45,200 –> 00:51:47,366
you’ll get a little thing on your screen that says

1491
00:51:47,600 –> 00:51:48,433
promote to panelist

1492
00:51:48,433 –> 00:51:49,566
then you can turn your video on

1493
00:51:49,566 –> 00:51:51,333
you can unmute yourself and you can

1494
00:51:51,333 –> 00:51:53,666
kind of be seen and talk to all of us like happy hour

1495
00:51:53,666 –> 00:51:55,033
like we tend to do

1496
00:51:55,033 –> 00:51:56,366
um but you can also just

1497
00:51:56,366 –> 00:51:58,566
stay the way you are and keep listening on in

1498
00:51:58,633 –> 00:51:59,933
or if you have to leave

1499
00:51:59,933 –> 00:52:02,066
we thank you very much for joining us

1500
00:52:02,066 –> 00:52:02,800
happy holidays

1501
00:52:02,800 –> 00:52:03,833
happy holidays

1502
00:52:03,833 –> 00:52:05,033
we hope you enjoy these cocktails

1503
00:52:05,033 –> 00:52:07,066
and we hope you make them for lots of your friends

1504
00:52:07,066 –> 00:52:08,300
yeah share them with everyone

1505
00:52:08,800 –> 00:52:10,066
yeah absolutely

1506
00:52:10,066 –> 00:52:10,500
thank you all right

1507
00:52:11,533 –> 00:52:14,133
I will start my day off

1508
00:52:14,233 –> 00:52:16,500
this is the promoting of the panelists

1509
00:52:17,033 –> 00:52:20,933
and then we’d love to hear about all of your um

1510
00:52:20,933 –> 00:52:24,033
holiday plans and what’s going on with everyone

1511
00:52:25,400 –> 00:52:27,133
and maybe even see some festive wear

1512
00:52:27,133 –> 00:52:28,833
is anyone wearing holiday wear

1513
00:52:28,833 –> 00:52:29,800
I don’t know

1514
00:52:29,800 –> 00:52:32,266
is anyone dressed up silly

1515
00:52:32,366 –> 00:52:34,666
like this isn’t even our most silly outfits to dress up

1516
00:52:34,666 –> 00:52:35,133
and you guys

1517
00:52:35,133 –> 00:52:36,066
I mean these are

1518
00:52:36,866 –> 00:52:37,833
that’s not true

1519
00:52:37,833 –> 00:52:40,600
these are like top 3

1520
00:52:40,600 –> 00:52:43,300
all right it’s not my most silly outfit

1521
00:52:43,933 –> 00:52:44,733
that’s true

1522
00:52:45,133 –> 00:52:48,000
Suzanne has one that is exemplary

1523
00:52:48,000 –> 00:52:49,900
I have like a full on elf outfit

Until next time… Drink craft and drink the world. Cheers!

Join the conversation!

Submit a Comment

Your email address will not be published. Required fields are marked *

Whiskey tasting glass icon

Download our free tasting guide

Learn how to taste like a pro no matter what you're sipping on. Join Tippler Nation and get your free download now.

 

Upcoming Events

Watch related videos

SipScout 2023 American Single Malt Tasting with the Makers
Meet the Makers: American Single Malt Whiskey Tasting!

Meet the Makers: American Single Malt Whiskey Tasting!

Meet four of the six craft distillers featured in this month's SipScout kit as we taste through and learn all about the burgeoning category of American Single Malt Whiskeys!

This month our SipScout members are sipping on:

1) Dampfwerk Distilling ASM Batch No. 2
2) Copperworks Distilling ASM Release 047
3) Boulder Spirits ASM
4) Jettywave Distillery Maratime ASMW
5) Santa Fe Spirits Colkegan ASMW
6) 10th Street Distillery Distiller's Cut Peated ASM

Keep Exploring The Craft

Attend an Event

Make a Cocktail

Attend an Event

Get notified about in-person events

Thanks, we'll let you know when we have upcoming in-person events!

Become a SipScout Member and Save $20 on Your First Kit!

Join our mailing list to receive your discount and get the latest boozy news from our team.

You have successfully subscribed. Use code DrinksExplorer to save $20 on the first kit of a new membership at thecraftycask.com/shop/sipscout This code does not apply to gifts or one-time kit purchases.