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YachtCollege Day 3: Creative Cocktailing
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Transcript
Introduction and Event Purpose
00:00:14
Speaker
Welcome to Yacht College's TDO17 creative cocktailing. I am your host, Jeremiah O'Shan, the self-appointed dean of Yacht College, but I'll be taking us a very secondary role today. Before we get started, though, I wanted to remind everyone of two things. If you like what you see, we've still got a bunch of courses lined up that you can join by visiting yotcon.eventbrite.com. Most notably, we have supplies still available for our art class on Wednesday and next Friday's pizza making class.
00:00:20
Speaker
Thanks for watching!
Fundraising for Seattle Children's Autism Center
00:00:44
Speaker
I should also note that we are doing this as a fundraiser for the Seattle Children's Autism Center. You can make a tax deductible donation to them by visiting give.seattlechildrens.org. With all that said, I'll be making room for today's professor, Dr. Matt Powell of the doctor's office. Thank you, Dean. Appreciate the introduction.
Meet Dr. Matt Powell and Creative Cocktails
00:01:05
Speaker
So I am Dr. Matthew Powell. I am an actual practicing doctor. I also happen to be a cocktail nerd who owns a bar
00:01:13
Speaker
It's called the doctor's office. So the running joke being that you could leave work a little bit early and say, you got an appointment at the doctor's office. And it will show up on your receipt as the doctor's office. So do with that what you will. First of all, before we get started, for those of you who are following along at home, I want to remind you, we will need hot water very shortly. So if you have forgotten to put hot water on the boil, get your tea kettle going, whatever it is,
00:01:42
Speaker
be sure to do that and lead a couple of cups of hot water. So please get that going if you didn't start that already.
00:01:49
Speaker
Now, the doctor's office, as you can see behind me, world spirits. We've got whiskeys from all over the world, mezcals, rums from all over the world. We also do some very interesting cocktails. Ironically, the cocktails we're going to be doing tonight aren't ones that we do here normally. We made them special just for Yacht-Con. We don't use juice here at the bar, and two out of three cocktails we do
00:02:12
Speaker
tonight are going to be juice-based cocktails. So we're going to get a little creative with that. We're going to teach you a framework of how to make cocktails, how to play with creating your own cocktails at home, and enjoy a couple of special Yacht-Con-specific cocktails. So one thing I've learned from going to many drink conferences, booze-related events, seminars, is don't talk too much before you get people drinking.
00:02:38
Speaker
So let's get started making the first ingredient for our first two drinks.
Celebrity Guest: Will Bruin
00:02:44
Speaker
Well, let's, let's, before we do that, we should probably bring in our celebrity student. How are we bringing a student? Yeah. Yeah. Yeah.
00:02:59
Speaker
Maybe we're talking too much. Maybe we should get down to it, huh? I know. Well, let me give Will his introduction because... Yes, please. I wrote a good introduction and I want to make sure to give it to him. Will, you may recognize from his most notable achievement, which is hosting the podcast, Bear With Us. To co-host with you. Well, you know, sure, we'll call it that. My back hurts from carrying it, but that's all right.
00:03:26
Speaker
But you may also know him as a soccer player. His 71 goals in MLS regular season play ranked 32nd all time. And he's actually got just one fewer than Clint Dempsey, which I'm assuming he will pass shortly this year. 21 of those goals have come during his four seasons with the Sounders.
00:03:44
Speaker
And even though he only scored two last year, they were both highly memorable. The first one was a last-minute equalizer against the Portland Timbers, and the other helped the Sounders overcome a 2-0 deficit to beat Minnesota United 3-2 in the Western Conference Finals and send them to MLS Cup. So welcome to Yacht College. You guys ready to make some drinks?
00:04:05
Speaker
Let's do it. Yeah. Sorry about that. I can see them on this side of my screen. Yeah, that's OK. And I forgot they're on this part of the screen. So welcome, Will. Don't apologize. Thank you for inviting us into your kitchen, into your home. I'm a student. Yeah, we're in the kitchen right now. So we'll see how this goes.
00:04:19
Speaker
Well, I've seen some of your equipment, and I'm sure it is up to the challenge. So the first thing, like I said, we're going to get started with making a syrup. So the very, very basics of syrup, you'll hear people mention a simple syrup, a two to one simple syrup. Simple syrup is just equal parts water and sugar. So you don't have to buy simple syrup ever in a store. It's literally equal parts sugar and water.
00:04:43
Speaker
You can use any type of sugar. You can get two to one. So two parts sugar, one part water. But what we're going to do is make a ginger simple syrup with some peppercorn for an extra little bit of heat. So that way, when you're adding your syrup, you're actually adding some flavor as well as just sweetness. OK, so what you're going to do, you've got ginger. Everyone should have some ginger in their spice kits. All right. And what we're going to do is to eat with parts
00:05:10
Speaker
ginger with sugar and water by volume. So this is where high school chemistry comes into play. We're gonna use water displacement, all right? This is like the only thing I remember from high school chemistry. So I'm gonna fill up a little thing with water. I'm gonna add the ginger and
Crafting Ginger Simple Syrup
00:05:31
Speaker
see how much higher that water level went. All right, now I know the volume of the ginger.
00:05:40
Speaker
Does that make sense, Will? Kind of. Okay. Yeah, that makes sense. So take a jar, fill it with some water, see where that level is, drop the ginger in. How much did it rise? Okay. So you got maybe half inch of water in your glass or so rise. Now I'm gonna pour that water off and throw the ginger in my blender.
00:06:15
Speaker
Yeah. Getting the blender, Cuisinart, food processor, whatever. Yeah. All right. You got a piece of black peppercorns you're going to throw in. All the peppercorns that are in the bag. Yeah, all the ones in your kit. Feel free to salt-bait them if you wish. I like to keep it simple. Yeah. Yeah.
00:06:41
Speaker
It makes for less sweeping afterward. If you don't, you just actually put them in. All right. Now what you're gonna do is go back to whatever heat safe vessel you want. So that you remember that level that you had of water before, you're gonna take that level of honey. So if the water raised half an inch when you added the ginger, you're gonna want a half inch of honey. So start with an empty glass,
00:07:15
Speaker
and add however much honey that water raised by. If you don't have honey, you can use sugar. Good thing I'm in the kitchen. Yeah. Yeah. Not everyone has a fully equipped bar, Andy. So yeah, cooking in the kitchen, making your cocktails in the kitchen simplifies life. So the same amount of water from earlier?
00:07:40
Speaker
So how many people raised before? So if it raised a half inch when you did the ginger, you're gonna add a half inch of light. And then you're gonna add that same amount of hot water. So now you have equal parts honey, equal parts water. Excellent. Give that a little stir.
00:08:10
Speaker
Get that honey all dissolved. Oh, that sounds like a bar. Perfect. That means you're doing it right. All right. Now pour that into your blender that already has the ginger and peppercorns.
00:08:35
Speaker
So Will, have you ever done this level of mixing before, of anything? Nope, you guys already got me, already got me doing the most I've ever done. That's perfect. Yeah, I just like the Yakcon beer, you know? Exactly, those are easy. Yeah. All right, you got all that in the blender. I'm gonna put myself on mute, because this blender sounds like an airplane taking off, and just give it a good blend.
00:09:05
Speaker
Yeah, this is an advanced course I'm realizing, which is good because we need some advanced courses in here. Yeah, I'm going to say this is my first time using the mixer. Yes, that's what we want to see live demo. Yep. So there are some questions out there, Matt, that you can answer us after you're done. Uh-oh. I'm going to put the wife in here.
00:09:33
Speaker
There you go. If you don't have a blender, Matt, what do you, what is, like, is there a way to, to like, bootstrap this without a blender? You can wrap your ginger up really, really well. Sorry, I'll mute myself.
00:09:54
Speaker
and steep the ginger for a while in that honey water mixture. But it's going to take a while and you're going to have to have chopped it up really well. This between the heat and the blending action, it really pulls out that flavor much more quickly. So there are ways to do flavored syrups with steeping and things like that. But frankly, it just takes forever for our purposes. So
00:10:24
Speaker
All right, y'all blend it up. I think so. Excellent. I'm just relieved that Will was able to figure out how to get the blender to work. I know, I was getting a little nervous there for a second. I was like, what a way to start it. Oh, it smells good. Right? It smells really good. And then just take a fine mesh strainer of some sort and some container to drain into. Root around in the kitchen, find something.
00:10:54
Speaker
Yep. That's exactly what I'm doing. Okay. And then you're just gonna pour that goopy mess through that strainer. So you said you don't do this drink specifically at the bar. Do you do any blended, like anything that involves blend, like this level of prep?
00:11:20
Speaker
Now, we would make potentially a syrup like this on our own if we wanted to, but we're not running a blender. Those of you who pick up your kits have seen, look at your face. And so- Not sure how you made enough. I think you did. I'm sure. Okay. So then once you've kind of put it in the strainer, use your spoon to just kind of smoosh the liquid, extra liquid out of the-
00:11:48
Speaker
with that with a very technical. Smooshing. Excellent. Thoroughly smooshed. Thoroughly smooshed. Excellent.
00:12:16
Speaker
So this syrup, because it's hot, you can throw it in the fridge right now to chill down, because our second cocktail is going to be a cold cocktail. It's not going to cool off that much by the time we pull it out to use for our first cocktail. But we do want it a little bit cooler by the time of the second one, so it doesn't just heat that up. So you can go ahead and throw that in the fridge. Before you do that, go ahead and take a little sip of it. And I'm just going to sip straight from the container, because, well, I'm not serving this to anyone else.
00:12:46
Speaker
Right? Big ginger flavor, little bit of extra peppery heat, little bit of sweetness in there, but the sweetness doesn't overpower. For all the honey you use, it's not too sweet, right? Yeah. So it is supposed to have a heavy ginger flavor. Make sure I get my ratios right. Exactly. Yeah. Should be a big, big ginger flavor up front with kind of a sweetness in behind it.
00:13:06
Speaker
And that's exactly what we're going for on this because we're going to do longer drinks. It's going to space these flavors out. Yeah. So that I can put this in the fridge now and let it cool down. Yep. Yep. Good. Get that cooling down. So, Will, I'm guessing this is exactly the style of drink that you made the first time you ever mixed a drink, right? Yes, the exact style. It's exactly. Yeah.
00:13:32
Speaker
Yeah, I picked it out. So are you a cocktail guy, though? Or are you someone who would go? Like, if you go to a nice dinner and you have to wait at the bar, are you going to order a cocktail? Are you going to order a whiskey? What's your go-to drink? I'm probably an old-fashioned guy. OK. I like to get old-fashioned. I think we're making one of those. Yeah, exactly. Exactly. We'll get to that one. But I think it just depends. You know, I definitely like a good cocktail, but my wife is probably
00:14:03
Speaker
better about being more into the cocktails and stuff. Does she have a go-to cocktail that you'll order? Pretty much anything with like mint and basil and that's kind of like summery. So there's a cocktail that she really likes at Percy's in Ballard. It's called the Awakened one. So I think it has basil and I think a vodka in it.
00:14:34
Speaker
Well, so this is one thing, and we'll talk about this a little bit later, but this syrup, you know, we use ginger for it. You could take this same concept and take a fistful of basil, fistful of mint, fistful of whatever herbs you wanted and do this exact same thing with that. Strain it out. And now you have syrup cheat codes.
00:14:57
Speaker
So any gingerly drink, this is good for that. Any herbal sort of thing. So you could take, you know, whether it was a gin drink or vodka, you could then take that in syrup and do these same ratios that we're doing, make this exact same drink, go change the spirit, change the herbal content and you know,
00:15:17
Speaker
be like, hey, babe, I made just for you. Yeah, exactly. Yeah. So how did you how did you get into into cocktailing? Is that what you call it? Is that the right? Yeah. So it's actually kind of an interesting story in that I so I used to be in the military, they paid for my medical school and they came collecting and they said, you're going to move from just outside Napa to Arkansas.
00:15:45
Speaker
And I said, ha, ha, ha. And they said, ha, ha, ha. And I moved to Arkansas. And I realized that I had just started getting used to drinking some good cocktails at a bar. I was like, man, this is really interesting stuff. And I said, anything that I can't find there, I'm going to learn to do myself.
00:16:05
Speaker
And I looked around and tried to find out you could get an unironic PBR, but God help you if you wanted a proper old-fashioned. And so I started learning to make cocktails just because I got used to them and couldn't get them. So my birthday gift to myself for my 31st birthday was the ingredients to make 31 different classic cocktails over the next 31 days.
00:16:27
Speaker
And I called it 31 in 31 for 31. And by the end of that month of just researching online cocktail books, all that kind of thing, I had a decent foundation, but that was 10 years ago. And then I started going to cocktail conferences and nerding out with bartenders and, hey, what is that? Hey, what did you do there? And being that guy, the next thing you know, I own a bar. So, yeah. That's- A lot of being one of them. It worked out, yeah. Could be worse.
00:16:57
Speaker
So the next thing we'll do is we're gonna make some tea and this is literally just making tea. So you take your tea bag, put it in a thing and add hot water for those of you who haven't made tea before.
'Shut Up Alexi' Cocktail: Hot Rum Punch
00:17:19
Speaker
Now the kicker with this is because we're going to use this tea as a lengthener for the cocktail, we don't want the tea to overpower the drink, right? We don't want it to just taste like we're sucking on a tea bag. So we're going to make it a little bit on the weaker side than what you would normally drink if you were just drinking the cup of tea. Okay. So we're only going to steep it for maybe two minutes or so. How much water do you think?
00:17:45
Speaker
Uh, I mean, I did six and change ounces, which is 20. And that's like a 10 or 12 ounce mug he's got there probably. Yeah. Something like that. That's a, that's a big, that's a, that's a morning coffee mug right there. That's a yeah. Yeah. Guzzle down like three of these before training, you know? Yeah. Yeah. So one thing that I love.
00:18:11
Speaker
I will mention this to folks. We're talking about making the tea right now. The drink that we're going to make, and this is true for the second drink as well, you do not have to lengthen it. And that's kind of one nice thing from a framework standpoint is if you're coming up with your own cocktails. If you're making a long drink, so something that you add six, eight ounces of some liquid to,
00:18:31
Speaker
It's good to have a base that actually stands up on its own before you add whatever that other flavor element is that lengthens it, right? So before we add the beer, before we add the tea, you actually want something that tastes good on its own. So if for whatever reason you don't want tea in your drink or you don't drink beer for a second drink, you can take this same cocktail
00:18:50
Speaker
and shake it over ice and drink that as a drink on its own. So just as a caveat moving forward, you don't have to do this step if you want just a sipper. But we want this nice long drink. We can sit back with a refreshing mug. Ah, right? So I'm coming up on just shy of two minutes here for my tea. So I'm about to pull my tea bag. I got a few more seconds there. In the meantime, I have a question for Jeremiah. Over the course of the pandemic,
00:19:19
Speaker
You've spent, I'm sure, more time at home than normally than probably any other year in your adult life. Have you learned in the past year that the correct way to roll your toilet paper is over rather than under? Oh, man. Oh, my goodness. Yeah. You know what? After, I got to tell you, the last time after that discussion, I realized there are two types of people. Yes. There are people who put it over the top.
00:19:47
Speaker
and people who don't pay attention to it. If you pay any sort of attention to it, you're putting it over the top. No one is, I don't think anyone is out there under, that's just not the, either you pay attention or you don't. I'm pulling my key back now by the way. I listen to your old podcast and it just,
00:20:09
Speaker
It made me sad to kill you. It's kind of scary. Maybe even multiple times a day this guy is like reaching under the toilet paper. That's what I'm saying.
00:20:20
Speaker
It's no way to live. It's no way to live, Jeremiah. It isn't. And if you go to the public bathrooms, that's something you learn when you have kids, because you end up in a lot of public bathrooms with kids. Even they do it over the top, and they got the silver thing that makes these different. That should be, that should tell you. What kind of monster are you doing it under? I know. You're right. You're right. So I am curious. This is a question for the people at home.
00:20:48
Speaker
I want to know if you're keeping up with this. I'm in my fancy podcasting studio, so I'm going to be honest. I have tea here, but I'm not keeping up. Are people keeping up with this? Are they falling behind? I want to know how the average... I'm impressed that Will is keeping up, frankly.
00:21:13
Speaker
I think I don't hear any more crying, so I think we're smooth sailing there. Oh man, look at that. Before 730, I don't know what your normal bedtime for these kids is, but I don't think we've ever had in my life had my kids down at 7. This is another thing you're missing out on that, you know? Yeah, yes, yes. So we Cohen goes down like between 7 to 730 tonight. We put him down a little earlier. Liam's usually around 737 45, but he's downstairs, so we got.
00:21:43
Speaker
You know, we can make some noise up here. Nice. Well, uh, that's, that's good stuff. I'm just good stuff. Well, we've got our ingredients, right? We've, we've made our syrup. We've made our tea.
00:22:00
Speaker
And the rest is just going to be adding booze and juice and putting it all together. All right. So the first drink that we're going to make now that we have these ingredients is a hot rum punch. And we're trying to think of what an appropriate name would be for the hot rum punch. And someone said, do you know who has hot takes that make you just want to punch them in the face? And I thought, Alexei.
00:22:26
Speaker
I'm not going to say which Alexi. I'm just going to say Alexi. And so we named this the Shut Up Alexi because, God, a hot rum punch just, oh. So it's going to be great, huh? Right, right drink. So what you're going to do, we're going to take half of a lime. So cut your lime in half.
00:22:53
Speaker
Now, I'm gonna use this kind of a juicer. Not everyone has this at home. Use whatever you have, that's fine. One pro tip that sometimes people mess up when they use these juicers is they see this curved bit at the bottom. And they think, well, that's a curved half of a lime. It should go in the curved bit. That's actually backwards. But if you put it flat side down where the juice is gonna come out, you want it flat side down, you're gonna get more juice for your squeeze.
00:23:21
Speaker
So I'm going to squeeze half a lime into my container. And I wasn't expecting all these cups. That's what the kitchen's for. No, I know. That's why I was very happy I did it in here. Dude, I got to tell you, Will, if you had done this in your basement or something, I would have felt very bad because I don't remember telling you to be in your kitchen, but maybe someone else did. No, I think you specifically said you don't have to do it in your kitchen.
00:23:52
Speaker
I think that's all. I don't think that's true. Oh, maybe I dreamt it. I don't know. Well, when you said yesterday you were going to be in your kitchen, I didn't worry about going through like where you would need. Well, that was very, yeah, that was very smart of you. You did the homework. I did not do the homework. Well, you're the team. You're the dean. Come on. Right. Exactly. I don't know. So are we only doing half a wine? All right.
00:24:22
Speaker
And go ahead and grab that syrup that you had earlier. And you're just gonna do about a half ounce of that. Half ounce, same as a tablespoon. So if you don't have a thing that measures ounces easily, like a jigger, if you're not standing in a bar, just grab a tablespoon. It's the same as a half ounce.
00:24:50
Speaker
So the first ingredient that we're gonna grab, those of you who have the kits, you have two bottles in your kit that are the same size and one tiny little bottle. The two bottles in your kit are these two rums here, Mount Gay Eclipse and St. Benevolent Clear Inn. We'll talk a little bit about those once we have our drink made, but we should finish making our drink before we start talking too much more.
00:25:16
Speaker
One thing that I do encourage people to do, especially if you're not familiar with an ingredient, is give it a little sip on its own. See what it actually tastes like. Which one is which? So the one with the green dot is your clarin, the St. Benevolent's Clarin. The other one is the Mount Gay. You're going to add the whole bottle of each. So just take a little nip off each to see what they actually taste like on their own. Familiarize yourself with that ingredient. And when you do this,
00:25:41
Speaker
What's going to happen is now you're going to recognize when you actually make the drink. Oh, that's what I said. I was like, Oh, just, you know, just a little sip. Yeah, that's, that gets you. Yeah. It's, it's, it's, it's got, uh, it's got like levels to it. Yeah. I think it's still going. It's like still got like some smoke in there. I want to say.
00:26:05
Speaker
Which one was that? The chlorine? The green? Yeah. Yeah. So, so that is the reason we have that is because it is so goddamn flavorful. Yeah, that's not, you don't get a flat one note that has so much happening in it that it really makes sense.
00:26:21
Speaker
Yeah. Wow. Talk later about why that's such an interesting rum. I would have not got rum out of that. I like that. OK. It's fun stuff. So one ounce of that or your whole bottle if you have the bottle. So this whole thing in there? Yep, the whole thing. And then one ounce of the Mountain Gay is the other one.
00:26:47
Speaker
Dare I give this one a little sip? Yeah, that one's... Yeah, that one's... If you can handle the other one, you're not gonna have any issue with this. I'm like an animal here. I'm actually gonna cut up some ginger and throw it in there. Yeah, you do. Gosh. Who cuts up the ginger? No, I'm just kidding.
00:27:07
Speaker
All right. And that last tiny little bottle that you have is this stuff called St. Elizabeth's All Spice Drains. It's got an all spice flavor to it. Just one milliliter of that. So just a few dashes. Just a tiny little dropper full. It's all you need.
00:27:33
Speaker
So if you don't happen to have St. Elizabeth's allspice jam sitting at home, because why would you? You can use actual allspice. It just doesn't mix as well. So for mixing drinks, it's not going to blend as easily and have as consistent of a flavor. All right, so you've got those. Give them a shake. Those ingredients, shake them together.
00:28:02
Speaker
Got to use my kitty cup shaker. Perfect. See, that's pro. Yeah, I think that right there. You work with what you got. Yeah, I think that's like a marketing thing, though. Wow, it actually kind of works. Of course it works. I'm too scared to do it like this because. Yeah. Yeah, exactly. Well, we were wondering, actually, I think Lickit was wondering if you. What's Lickit up to?
00:28:32
Speaker
Well, he's watching this apparently and he wanted to know if, if you do the, like, do you do the cocktail? Like, have you ever? Yeah, with the mixer, but we, I couldn't find it. So normally I do, but this one, with this one, I was too scared because with my luck, it would just explode everywhere and babies would start crying and, you know, it would have been good for the, for the clip show though. Yeah, we've been great for you.
00:28:59
Speaker
Yeah, I mean, we have fancy shakers that you can use, but I'm just using a mason jar for our purposes today. So you don't have to be fancy with it. All right. So pour that stuff out of your shaker into whatever you plan on drinking it out of.
00:29:14
Speaker
Well, I should also note that if Brian's watching, we gave him alcohol-free versions of everything. Yeah, I got the mocktail versions. Yeah, so don't worry, Brian. It's going to be fine. Yeah. And then take your tea, and I'm going to add maybe half of this. Half of the tea.
00:29:38
Speaker
Yeah, you can do four, six, eight ounces, kind of whatever you want. How strong do you want the drink to be? Right. So you can even do one or two ounces if you just wanted to do that and then kind of keep adding it and tasting it. I've played with this before. One or two trips. Yeah, exactly. However you want. Yeah. And then. Are we going to need any more tea if we don't use it all? Nope. No more tea. That's it. Set it aside, drink it later, whatever.
00:30:07
Speaker
And now we got ourselves, shut up, Alexi. Alexi, shut up. What do you think? I definitely cut through the first rum that I tasted. Oh, yeah. It's good. Very good. So now that we've got a tasty little beverage to sit back, I'm going to put my nerd glasses on. We're going to drop a little bit of punch history while we sip our drinks.
History and Diversity of Rum
00:30:37
Speaker
All right, so. So is this technically a punch? Yeah, so this is a punch. And it's very fitting for Yacht-Con because the first English use of the word punch, we know is from September 28th, 1632. One sailor wrote a letter to another sailor wishing him good luck on his trip that he gets along well with the captain and that they get to drink a lot of punch together. That's literally the first English use we know of is one sailor to another saying, hope you get to drink a bunch of punch.
00:31:05
Speaker
at 166 years before the word cocktail is first used in the English language. So punch is defined by five things, spirit, it's the rum, citrus, the lime, sugar, that's for more honey, water, and spice. So it couldn't really exist as a category before the 1600s in Western society because that's when the trade routes really opened up the connected, where all the spices were being grown in Indonesia,
00:31:35
Speaker
that could be brought back in bulk as opposed to just trading them through India but it was actually known as an Indian drink in 1658 and punch houses were cropping up all along the coast in India and so
00:31:49
Speaker
They predominantly served the English and Dutch. They weren't serving local Indians for the most part. That wasn't their clientele. That wasn't to the local tastes. But all these sailors liked it. And so Punch Historian tried to kind of figure out how this happened. And it starts with sailors because they had their daily taught their rum ration. And they would cut their rum ration so it wasn't just a shot with water. And they called it grog.
00:32:17
Speaker
Okay, so now you have spirits and water. You have two of the five ingredients for punch, and this is what sailors are drinking anyway, right? And we all know about citrus and scurvy, right? That was a thing that, in fact, 1617, the chief medical officer of the Dutch East India Company prescribed sailors to take two to three spoonfuls of citrus juice every morning. His actual prescription, though, was to add
00:32:41
Speaker
a spoonful of spirits to that citrus juice so it was better for the stomach. So he's recommending the sailors start their day with a few teaspoons, a few spoonfuls of citrus juice, and a little booze. Well, it's the doctor's orders. Exactly. Chief medical officer of the Dutch East India Company in 1617, we are stepping into the river of history here with this. I mean, who are we to argue with the doctor?
00:33:06
Speaker
I well, it's medicine. It is medicine. It's literally medicine. It's
00:33:16
Speaker
Yeah. So how many drinks is this? If you're like, uh, if I'm, if I'm out there, I'm drinking this, uh, on the, on the, on a deck of my favorite, uh, socially distanced bar right now, how my yacht, how many, like, you know, I'm keeping track in my mind to how many drinks I've had at night. What note, how many am I on when I've finished this? Um,
00:33:43
Speaker
One, one and a half. Okay. Well, I mean, cause like a drink is one shot, right? Yeah, technically. Yes. So there was shot being an ounce and a half of 40% alcohol. Okay. Right. But we've got two ounces and it's a little more than 40%. Oh, so it's not too crazy. Yeah, it's not. Okay. Yeah. Depends on how much tea you put in there. Right.
00:34:11
Speaker
That's pretty good. I didn't do the full mix of it, but even with the level I did, I gotta tell you, I liked it. And the reviews so far in the chat are extremely good. Lots of people saying they like what they're drinking.
00:34:29
Speaker
So this is obviously a single serving punch, right? People think of punch and you think of like big punch bowls, right? That's normally what we do. So a single serving punch is using the same five ingredients, the same five concepts and putting that in one glass together, right? So you could take this same thing and scale it up to, all right, a bottle of this booze and a bottle of that booze and ounces of this and make a big bucket of tea and make the same thing. And you're where you're at.
00:34:59
Speaker
So, you know, so Steelers start spreading this stuff, right? So the sailors are like, hey, I'm drinking grog already. I'm already doing citrus juice. And they land on the shores of India where people are drinking tea and having spiced drinks. Well, you put your hands together.
00:35:13
Speaker
Next thing you know, you've got punch, right? So these punch houses start cropping up. Well, then sailors take what they've learned. They bring that to other places. 1650s, we see it documented in Barbados, people drinking punch. 1670s, it's showing up on bar tabs in the colonies. And by the late 1700s, clubs and social societies have their own proprietary and secret punch.
00:35:38
Speaker
Um, so, um, I, I feel like it's an appropriate time to, to recognize that, you know, this punches for those people who are in Brian Spencer's circle of trust. And, you know, I wouldn't want.
00:35:54
Speaker
to betray his trust in any way. And in fact, I think those of us who are in the circle of trust can really add to that by bringing new secrets and new special information. So this recipe is for the circle of trust, which is a safe space that we're in right now.
00:36:11
Speaker
What I liked is that it was a reference to the first episode, the first opening part of Yacht College, which I don't know if Will got that reference, but he probably had, they probably talked about the circle of trust in the locker room too, right? I'm guessing.
00:36:28
Speaker
Maybe not. Yeah, maybe not. It's just like an assumed, it's an assumed circle of trust. Yeah. Well, it's more like if you break that trust year, it's like meet the parents, you know, circle of trust. Absolutely. Uh, so I, Matt, there's a, I gotta, I gotta relay this. I think there's a few people that feel like we jumped ahead a little bit. They want to know the origin of rum. Like why, why is rum on all these ships?
00:36:53
Speaker
Yeah, so Rum, let's talk about these ingredients a little bit. I was gonna have Will give away some stuff first, but okay, we'll draw an apple later. That's fine, it's fine. You got another elephant. Well, so this Barbados Rum is what we picked. So Rum is anything that starts with sugar cane that gets fermented, that gets distilled. So if you take straight sugar cane juice,
00:37:20
Speaker
ferment it with wild yeasts and distill that. In little pot spills in Haiti, you have what's called clarin. So that's partly why this has such a punch to it, pardon the phrase, but had that kick, had all those layers of flavor because this was starting with fresh juice. Literally they press the cane and right then that juice that comes out and they just use the wild natural yeasts and these little stills. And so crazy flavors develop lots of complexity for it.
00:37:49
Speaker
Most rum that people know of is based on molasses, right? So you cook the sugar cane juice down until you get molasses.
00:37:58
Speaker
And then you ferment that molasses, and then you distill that, and that's rum. So rum is anything related to the sugarcane, and it's made all over the world. It's, I think, the most diverse spirit in general. The reason I picked this particular Barbados rum to offset and kind of complement the other rum is this has most rums you get are these giant industrial column stills that basically make vodka
00:38:25
Speaker
And they add some caramel color flavoring and there's not much to differentiate one to the other. And most of what you're tasting is actually artificial additives. One nice thing, Mount Gay is one of the few that actually uses a pot still.
00:38:40
Speaker
as well as they call themselves. And those pot stills are kind of what you picture when you picture a distillery, right? That kind of round thing, the bit that comes up, the bit that comes over, right? That's a pot still. So they use some of that and that inherently has more flavor to it. You're not distilling to vodka levels of clarity.
00:38:57
Speaker
and distilling off all the flavors. You leave more of the original flavors in there. So this is a blend of pot and column still. So there's just more going on with that rum and leads to a more flavorful drink in my mind. Sipping rums tend to be pot still. You're not sipping, you know, well, Captain Morgan, I hope you're not. I mean, whatever, do what you want. Yeah, so that's rum.
00:39:25
Speaker
Yeah, let's give some stuff away. Will, you got those raffle tickets? I do, yeah. Yeah, let's grab one of those. And someone is going to get a $25 gift certificate for this here bar. How about this one? You want me to read off the numbers or just put it up? Yeah, just what are the last two numbers? Five, three.
00:39:55
Speaker
Five, three. Someone at home can jump in the chat and say it was them, but I did write down everyone's numbers so we can see who the lucky winner was. Eric Yates. Eric Yates. Congratulations, Eric Yates. Give certificate to this bar. There you go, Eric. That's how I clap. Yeah, now you just have to wait till we reopen, but. Right. Yeah, hopefully in a couple months.
00:40:22
Speaker
Well, I'm gonna keep sipping this beverage. Jeremiah, did you have some Ask Will Bruin questions? Oh, yeah, shoot. Yeah, we totally got some Ask Will Bruin questions here. Oh, okay. Yeah. So give me one second and I'll bring them up. You got me a little off guard, but this is like one of my favorite bits from Bear With Us. And I'm so glad to bring it back because we haven't had a chance to do a lot of these. So this is an anonymous question.
00:40:51
Speaker
But they said, as a proud aunt, I want to, they maybe gave away the, it was unnecessary there, but as a proud aunt, I wanted to get my nieces and nephews birthday gifts that make me their favorite aunt while simultaneously pissing off my sister. What are some fun gift suggestions? So like, yeah, give us your best gift suggestions for a infant to nine years old. That's the range here. Infant to nine?
00:41:20
Speaker
Yeah, that's a big range, but what do you got a big range? Yeah. Um, we'll start with infants, probably just teeth or, I don't know, or like, uh, something that lights up. And then mid range, probably like, you know, we recently got, it was our oldest son's birthday, his second birthday. We got him, we got him like an electric car. Maybe it's a little early for him, but we can control it with the remote too. And he can also drive it. So we can.
00:41:44
Speaker
Oh. Make sure he doesn't crash it. But that would be a good one too. That is a good one. He would love that one. Electric car, definitely a good one. I call it an EV. How long does that take to charge up? So we've only been able to take it out once or twice because of the weather. But it probably went a good 30 minutes and then we just put it on the charger so it didn't die. But you can't be doing hills and stuff.
00:42:14
Speaker
You guys pretty much got me off flat ground. What did the, uh, fellow neighbors think of that thing when they were allowing them off the, off the side? Everybody liked it. They were laughing and waving and pointing. And then I said, once he gets a little more comfortable, we'll start cutting people off and stuff. It's got a horn and stuff on it too. That's pretty fun. Nice. Very nice. So if she wants to be, uh, you know, the favorite aunt that could be, that could be a good one. Yeah, that is a good one.
00:42:43
Speaker
I always think a favorite ant, the perfect favorite ant gift to me is one that the kids love and the parents hate. So anything with like loud noises or- Well, that's what I'm saying. When Liam first got it, we took it outside that morning. And then when it was time to come in and be done with it, temper tantrum number one started. So he loves it.
00:43:08
Speaker
Yeah. How's Liam with transitions? Yeah. How's Liam with transitions? Uh, he's good. Once you get through the, the, uh, temper tantrum part, it's, it's good. Good. That's a good start. Yeah. We want to do another one or you want to get going with the second cocktail and, uh, plenty of time to do that. Nothing but time.
00:43:38
Speaker
Yeah, well, I hate to surprise you with this, Will, but we've got a call in from Jess Fishlock for a rematch on trivia. Oh, yeah. Just kidding. You see how I perked up there? Here we go. Redemption. Yeah. Sorry, no dice. All right, so the second cocktail, it's a beer cocktail. We're gonna use that same ginger syrup.
00:44:06
Speaker
half a lime, and a bunch of booze, all right? So just like before, half ounce of that ginger syrup. Now one note about this syrup is whatever you have left over, it
Tequila and Beer Cocktail Experience
00:44:20
Speaker
will settle out. There's a bunch of particulate in there that doesn't come out through a cleaner. So if you wanted to do this and be real, real fancy, you make it well in advance and let it all settle out or you can run it through a coffee filter or whatever, we're not gonna be that fancy tonight. So- What's a good type of cup for this one?
00:44:36
Speaker
Well, we're going to be shaking again. We're going to be shaking again. And then this is going to go in a longer glass, a tall glass. So that's something you need to drink a beer out of, perhaps. Gotcha. All right, so half ounce of that ginger syrup. Half a lime, again, flat side down.
00:45:22
Speaker
Excellent. I gotta tell you, my sister is trolling me in the comments and I don't appreciate it. She's threatening to get my kids a drum set. Thanks. Oh, that'd be a great one. Yeah. Thanks anonymous question. Ask her for suggesting a wonderful gift. Basically anything that's super loud and you don't have to be there. Right. Perfect.
00:45:51
Speaker
So the booze for this next one, again, we've got the same syrup, same lime. We're using two different tequilas. They're both for calesa, or what are in the kits. One's a silver, one's a reposado. So the one with the green dot on it is the silver.
00:46:16
Speaker
And again, I recommend, these are sipping quality tequilas, by the way. So those are you got kids. We didn't put cheap ass tequila in there. Like this is good sipping tequila. And we'll talk about that a little bit, but give them a sip just like before. So you kind of know what that ingredient actually tastes like. Good thing you told Jeremiah it was supposed to be sipping tequilas. He probably would have been like, oh, it's so bad.
00:46:42
Speaker
So ripplesado is something that's been aged two to 12 months. So silver less than that ripplesado rested two to 12 months. All right. So we're going to add an ounce of each of those into the mixing cups, into the mixing cups. Yeah.
00:47:12
Speaker
I think this is definitely the episode of Yacht College in which I will get easily the most. Roasted. Roasted. Yes. You didn't have to. Did you think it would be different? No. I guess I set myself up for this from the very beginning. Maybe it was you that asked the anonymous question. And then I can't comment on that.
00:47:41
Speaker
Or it was your sister who was like, what should I get him anonymously? She tricked me into asking the question. She's like lowkey. Bamboozled. The last ingredient and the tiny little glass that you've got, the tiny little bottle in the kits, it's called ancho reas. It's an ancho chili liqueur. It is made from a whole bunch of dried ancho chiles.
00:48:09
Speaker
We're just gonna, again, you just want a little bit of it, one millimeter, just that one little... What'd she think? I see a hand in taste, it's over. Will? Huh? So I'm letting Caitlin try the first cocktail. I know, I wanna know what she thinks. Yeah, no, she liked it. Why don't you tell him? It's strong. Yeah, come on over, Caitlin. I can hear you. She said it's strong, I'm sure you can hear her. Yeah.
00:48:38
Speaker
I put a little bit of tea in it though, so. I was trying to talk Caitlin into coming and being in this. Jeremiah, I was trying to talk you into coming and being in it. And I just messaged him on Instagram. She said she just messaged you. I don't mean to translate, she's right there. I heard. I've got headphones in, you know? Yeah, no, I get you. All right, so we got all that in the shaker. Let's give it a shake. Sippy cups. Yeah, sippy cup shake. I did bring a shaker, actually. Excellent.
00:49:13
Speaker
Oh, pardon me, Jeremiah. Yeah, right? See, I did bring one thing that I could drink. Now, if we weren't making these drinks, we would shake this over ice. That ice is going to melt a little bit. It's going to add a little dilution. So if you were doing just a smaller size cocktail, you definitely want that dilution that would come with the ice.
00:49:34
Speaker
We're not doing that because we're about to make it a whole lot longer. So we'll grab the beer. So no ice? Well, not in the shaker.
00:49:49
Speaker
I already blew that. Yeah, you were like, exactly. It's totally fine if you want to. That's not the end of the world. I'm going to grab some giant ice here. Now, you can put ice in the glass for this drink or not. I actually prefer ice in it. I was going to say, I think I'm going to do a little bit. Yeah, I would normally not put ice in beer, but for cocktail, but just so it keeps it total. I did not have my beer in the fridge.
00:50:39
Speaker
Okay, well I mean you should
00:50:39
Speaker
So here at our bar, we have a giant ice cube maker that makes literally ice cubes. Oh my god, that's a big ice cube. This is huge. This is a tiny piece of one of our giant ice cubes. I think that was a Jeremiah Shaker. All right.
00:51:02
Speaker
So, pour out of your sippy cups. Oh, this is nice. Pour out of your sippy cups into your drinking vessel. I'm drinking out of this shaker. I hope that's allowed. An acceptable life decision. It's not allowed. We're using a Mexican beer here, Modelo Speciale. Man, this is really good. I'm enjoying this a lot. I'm making this. Excellent. Good. And then,
00:51:32
Speaker
Wow, that's good. I like to give it just a real gentle stir, because it probably mixed up a little bit by pouring the beer in, but I also don't want to froth it up giant. So that's a nice summer, crushable, refreshing beverage. I can definitely get down with this one. This one's good. Yeah.
00:52:00
Speaker
This is definitely a sour one. Exactly. Oh, man. That's a hot weather drink right there. Yeah, I like this. Yeah. I'm going to throw this recipe in the back pocket. As well, you should. Yeah. So I'm going to put the nerd glasses back on for a minute here, because we're going to talk agave. So I mentioned this is a sipping tequila, but it's more than just the quality of the flavor. Agave is actually pretty unique when it comes to spirits. So tequila and mezcal.
00:52:30
Speaker
Most spirits, you're using barley, corn, some sort of a grain, an annual crop. Agave takes six, 10, 30, there's even one species that takes 55 years to mature before you can use it. So the tequila agave take about six years or so. Most commercially available tequilas, most things that you see on the shelf, your cheap tequilas, your well tequilas, they harvest,
00:52:58
Speaker
that what they do is they basically strip entire hillsides of all agriculture other than the plants, harvest them very early, or as early as sometimes two years, cook them in an autoclave, and then run them through a machine called the Diffuser that strips all of the fermentable sugars out of it. It's a very commercialized process. So one of the impacts of that is they're harvesting before the agave are ripe. They don't end up sending up their seed stock.
00:53:27
Speaker
and bats in that area are actually the number one pollinator for other crops. And when they don't have the seed stock of the agave plants, then they can't
00:53:38
Speaker
that they fly around to, they don't end up pollinating the other crops in the area. So it actually impacts other farmers. Fortaleza lets their agave fully mature. And there are other brands that do this as well, certainly. But I went down and I actually visited their distillery. They smash up their, they cook the agave in a brick oven with steam instead of a giant autoclave. And then they smash it up with a big stone wheel and then ferment it.
00:54:09
Speaker
and then distill it, but they have what I love to call, and I love when places do this, intentional inefficiency. They could take a whole bunch of those processes and automate them, right? But they recognize that they're selling a product and we're gonna pay however much we pay for it. This is an opportunity for them to invest in their community and give people jobs, right? So if you have a giant diffuser or the giant autoclave, right, it takes a guy to press a button and that's it, right? So most of the brands that you see
00:54:39
Speaker
It's a few people working there and they're basically doing the effective thing of strip mining all of the agriculture in the area and fucking over every other farmer in the area. Oh, I know. Sorry, Dean. They are fucking over these other farmers and they hire very few people and they make massive profits as a result.
00:55:01
Speaker
So old Salza tequila back in the day used to be made in the traditional way. Now they actually brag about their diffuser, about how efficient it is. And then you watch the trucks unloading these unripe agave hearts, piñas. And then you visit Fortaleza, which is the grandson of the original Salza, Guillermo Salza.
00:55:21
Speaker
And you see this top right here, he could literally get this made, this cork made for pennies sent over from China out of plastic, right? Instead, they literally have someone taking a piece of plaster, one person gluing it onto the top of the cork, another person shaving it down to the shape of this, and another person painting it.
Sustainable Tequila Production
00:55:47
Speaker
and then another person firing them in the oven. So they have four people whose job it is just to make this. And paying them a full-time wage, it's intentionally inefficient, right? He could be paying pennies on the dollar for plastic ones from China, but he recognized it. Exactly. He's like, this is part of my community. Why would I put everyone in my community out of a job? So what you're drinking is truly, truly handmade and I've seen it.
00:56:20
Speaker
And you can, that's why it's absolutely a sipping tequila, but we're going to mix with it today. Cause I don't believe in funding the people who do the shitty stuff. So, you know, well, that's going to be in your gift bag. We'll make sure you, I'll take it. I'm still waiting on my gift bag, but anyways, I see in the comments, someone mentioned that this could potentially be good with,
00:56:47
Speaker
craft casual yeah the official beer honestly that's probably what I should I should have got one of those from my gift bag that you gave me yeah yeah you know I think I my argument is that craft casual as much is better appreciated on its own because it's so perfect as its own crafty
00:57:06
Speaker
Well, it's an extra pale ale and it's got a big hoppy flavor that would wash out so much of the other flavors of the drink. You would be drinking, be like, yeah, I'm mostly drinking a hoppy beer. Where's all the other stuff, right? Where's all these other flavors that I just took all this time doing, right? So I actually thought about using craft casual for this. And then we decided against it once I found out what style of beer it is. So that lighter Mexican lager makes it that kind of summer crushable
00:57:37
Speaker
drink that it is. Yeah. So, uh, I just wanted to pass along. Exactly. Uh, well, I want, I needed to pass along a note. You've gotten some compliments on a clean as being a clean as you go kitchen user. Yeah. I hate it when it stacks up and you know, I think if you're using it right now and you have the time to clean it right away, why not do it? Yeah. Why not? I'm not going to show you in the sink right now. No, that's okay.
00:58:09
Speaker
Yeah. So the template that we've done with these first two drinks, just to kind of go back over it, right? We used a half ounce of syrup. It was a spiced syrup, but a half ounce of syrup, a half ounce of the citrus juice, lime in this case, and then two ounces of spirit. In each case, we use two different spirits as a base, right? But two ounces of some spirit and just one milliliter of something else for a little extra flavor and then a lengthener, right? That framework.
00:58:38
Speaker
you can do infinite variations with. So whatever bottles you have at home, it's like I said, you can take whatever, you know, fresh herbs you wanted, make that syrup with that, right? You have gin at home, great. Two ounces of gin, half ounce of your herbs, half ounce of lime, soda water or not off to the races, right? And so that same template that we're doing, this is why I wanted to call it creative cocktailing is because you can take this template and just be creative with it with plug and play
00:59:08
Speaker
any number of different combinations, whatever you have on your shelf at home, you can make a whiskey drink just as easily as you can make a vodka drink if someone comes over and say, all right, hey, make a cocktail. I heard you like cocktails. All right. And you just dust this formula off and plug a few things in and blow their minds and think, wow, that's so amazing. Like, yeah, it's the same thing. So yeah, I'm going to use this one for that. Yeah.
00:59:38
Speaker
Yeah, and just, you know, wait till Kate's out of the room for this part and she'll think that it was just your creativity and it's perfect. It is, I'm gonna say. I just threw some stuff together, you know? Do you find that beer is actually a good medium for cocktails? The right beer is. Yeah. So like a classic Mexican lager is like a good platform, probably.
01:00:08
Speaker
Yeah, so I picked that because I thought it worked well with the flavors of tequila, lime, ginger, that we were in Mexico conceptually. And so a lager works well with that. Again, if you're doing a bigger whiskey drink, maybe with a smoky scotch, maybe then you use a porter or a stout, even.
01:00:32
Speaker
So Canon used to have, it's in their cocktail book if you happen to buy it, but like six years ago, seven years ago, they had a drink called the Hooker, which was named for Judge Hooker, not the street walker. But it was the Judge Hooker, but it was the Hooker cocktail and it was a beer cocktail that used a, I think a porter. But yeah, I mean, so you can use like a Belgian,
01:00:56
Speaker
beer that's got like a big rich multi-flavor. And that's gonna do that with like a brandy or a cognac. You just kind of think what is the base spirit and beer part that matches up first and then build from there. But yeah, beer's great. Realistically, a lot of artists don't do beer cocktails because frankly,
01:01:22
Speaker
the cost on them, you're, you're spending money on it. Like they just become more expensive drinks. Sure. So because you're using beer and all your spirits as well. So I'm bummed that there's, I'm kind of bummed though, that I'm, I mean, like you, you, you go to a, you get a michelada or something like that. They'll do that, but there's not enough beer cocktails out there. Yeah. I mean, a michelada is kind of the, like,
01:01:49
Speaker
the base foundation for a beer cocktail, if you think conceptually, right? You want a little spice, you want a little heat to it, little citrus, and then that beer, and it's refreshing, and you can just pound them. Yeah. This is a good one. Yeah, I like this one. I like this one a lot. Excellent. Well, I'm glad you like it. Not that I didn't like the first one. What? Yeah. Right. I prefer this one. Yeah.
01:02:16
Speaker
Um, well, you know, we're, we're getting into a summer mode. So, you know, it's, uh, weather started to turn. This is, you know, in, in that vein. Um, Hey, tell you what, let's give away some more stuff. Have we got, uh, who, who is it going to be?
Rare Whiskey Tasting with Will Bruin
01:02:38
Speaker
The last two numbers are five, five, five.
01:02:47
Speaker
Let's see who it is. That is Megan Jensen. Megan Jensen. This was not in the kits. This is something that Will has seen this, but Megan is gonna get to try a whiskey that none of us have tried. Megan is gonna get to try, this is a scotch that was
01:03:18
Speaker
Turn it to that. Born in 74. Oh, look at that. This scotch was distilled in 1974, bottled in 1979, and has been sitting in a cellar for the last 40-ish years, waiting for this moment. I opened this bottle yesterday and poured Will's glass right there. I got it right here. Neither of us... I did not get one of these. Jeremiah... No, Jeremiah, you're just coming in your gift bag.
01:03:45
Speaker
So literally, I'm going to pour myself a glass right now. And Will and I are going to get to try this whiskey together for the first time. You'll have to describe each note that you get from it, because I'll be doing that. I'll make the Jeremiah face. Right. Cheers.
01:04:15
Speaker
I did have to take off the jacket because of the extreme smoother. Yeah, that is smooth like buttermilk biscuits. That is very smooth. Yeah. Yeah. Does not make me mad at all. No, thanks for the opposite. Right? Well, Megan Jensen is the winner of a shot of that. You will enjoy that one, Megan. And now we will eventually, when we reopen, we'll put this on the menu.
01:04:45
Speaker
And we are going to designate that. Did you get one then, Jeremiah? Yeah. Get one then. For the $15 a glass, probably, right? Yeah. $15. What am I talking about? What's that going to go for? Probably three times that. Depends on who's paying for it. If I'm here, if I show up, it's going to be $100. Yeah. Let's get the Jeremiah book out. It's $500.
01:05:13
Speaker
Yeah. I mean, it's, it's, it's going to be probably like 32, 33 bucks an ounce. Okay. Yeah. I mean, again, it's from, it's old. Will will take me out and pay for my, get me on that one. Yeah. Yeah. I'll meet you there. Well, meet you at a on the ninth green at night.
01:05:36
Speaker
Emily, thank you so much for reminding me. I forgot to mention the name of the last cocktail. Oh, it's a rookie mistake and you hate to see it. You hate to see it. Yeah, that is Bears, Beers, Battlestar Galactica. Because, well, Bears, Beers. Yeah, Battlestar Galactica. Bears, Beers, and Battlestar Galactica.
01:06:00
Speaker
Naturally. So thank you for the reminder, Emily. As I sip this whiskey, you want to do a little more Asphalt Room?
01:06:11
Speaker
Oh yeah, we can definitely do more Ask Will Bruin. Another anonymous question coming in from someone. Which is the best group name for school friends? My friends and I want to identify as a cool group or club. Like how Taylor Swift fans or Swifties or whatever. Got any cool friend name ideas?
01:06:34
Speaker
Absolutely none, because I don't think... So you got the Goalkeepers Union, what do the forwards call themselves? The Keeper Union? It's nothing, it's fake, it's forced. Staff, I hope you're watching. The three amigos. That's what we're gonna be calling you. The Bears?
01:07:02
Speaker
What's that book, The Berenstain Bears? The Berenstain Bears, I like that. I have a feeling we're going to be calling you guys the three amigos, you, Freddie, and Raul. I like that. That's a good one. Yeah, I like that too. I just came up with the own spot. That's why I get the big books. Very creative. Creative name calling. Class featured by the dean, Jeremiah. Yeah.
01:07:28
Speaker
I'm going to trade on that. No, I mean, I don't. That's a tough one. I don't have any answers for that one right now, to be honest. It's quite all right. I don't even know. Taylor Swift fans were called Swifties, so. Yeah. Do we want to do another one? Or do you want to go to the next? I mean, we got a beverage to sip, right? All right. Yeah, let's go. A little more Ask Will. Oh, OK. Let's see.
01:07:58
Speaker
uh all right get the question i gotta go get the computer charger oh i'm saying that would be that would be a classic yacht college moment if his computer just straight up died that's okay so someone in the chat here so what's a what's good to mix with pedia light um
01:08:20
Speaker
Good thing I happened to look at the charger. Yeah. So Pedialyte is going to be so strongly flavored that there's not going to be much that stands up to it that's delicious. So it's just like street vodka, right? I was going to say, yeah. So vodka is the obvious answer there. Yeah. Yeah. So if you want to spike your Pedialyte and try to just maintain, yeah, then vodka with your Pedialyte.
01:08:50
Speaker
Yeah. All right. Hold on. Hold on. We're getting a taste test here. Yep. We're getting a taste test of what? She's not a beer drinker, so. Oh. And what did she think of that one? I got to know. You don't want to see her face right now. She's not into it? Well, it's just because of the beer. It's just because of the beer. Yeah. She's not a beer drinker. We need to know what her go-to drink is. We asked this early. We're asking what your drink is.
01:09:21
Speaker
Haagen-Dazs? Look at that. Haagen-Dazs, that's her go-to drink. That's not your joke. Come on. She doesn't want to get on the camera. Well, what I can say, so that does remind me of, so one of my favorite drinks, and I'm giving away, I mean, Circle of Trust. We're talking Circle of Trust right now. One of my favorite cheat code drinks is you get coconut gelato, all right?
01:09:52
Speaker
you get, there's plantation pineapple rum, and you add some sparkling rosé. All right, so you take a scoop of coconut gelato, add the pineapple rum, mix that up, blend it up however you want, top it off with a sparkling rosé. You end up with this phenomenal crushable pina colada, sparkling pina colada, sparkling rosé pina colada that is just
01:10:22
Speaker
Lights out. So this is, if you- I also like that question, what to mix with Pedialight too, because you know, it means he's thinking ahead. Yeah. Yeah. Yeah, exactly. Yeah. But yeah, no, that's, feel free to use that one this summer. Well, Sparklingers- I like that. Broken at Gelato and Pineapple Rum. So that is, that's absolute cheat codes. And it's my own little baby that I make at home.
01:10:52
Speaker
So we got an ask Will Bruin for the doctor. I think this is more of a doctor question. But maybe Will wants to chime in. After eating cabbage, I suddenly felt sleepy and became unconscious. Is this the sign that a tapeworm has entered my body? What are the signs of the tapeworm? I'm just going to say yes. That's all I'm chiming in on. I concur. And toilet paper underneath.
01:11:22
Speaker
Yeah. Yeah, that's not a thing. Yeah, I didn't think it was either, but it just... I mean, I'm not saying it didn't happen, but it's not you ate cabbage and the cabbage caused you to pass out because of your tapeworm. I feel like there was some details that got left out of it. Yeah, feel free to email. DM you and ask about it. Yeah.
01:11:53
Speaker
Gosh. What are the signs of a tapeworm? Do you get any, just do a tapeworm story. You must've adult with some tapeworms. Yeah. Well, I have a great tapeworm story. So, all right. So I did some work in Democrat Republic of Congo back in the fourth year of medical school. All right. So we're on the Eastern side. When you hear about like guerrilla warfare and civil war and all that, like it was this area. And there was a guy in the city of Kivu,
01:12:23
Speaker
who somehow got his hands on an EKG machine. And when you hook it up on an EKG, you see the different lines and the little blips on the thing. He told people, because so many people had worms there. It was just endemic. Everyone had it. He told people, oh, see, this line is for your brain. This line is for your heart. This line is for your stomach. And each of these little blips, it's a worm. And so I'm going to give you a worm medication
01:12:52
Speaker
And then you're going to come back and we'll check and see if it got rid of the worms. They would take the worm medication, bunch of worms in the poo. They'd come back and he would just not hook up the wires correctly. So it was all flat lines. And he would be like, see, I cured you. No more worms. Yeah. Then people found out that this was a total scam. And let's just say the story didn't end well for him, but
01:13:22
Speaker
Every time someone came in saying they thought they had worms, they would ask if they could get hooked up to the worm machine. And we had to tell them that, no, the worm machine does not exist. We're sorry, but here's some medicine anyway. So yeah, yeah, there's a story from Congo and always good to be talking about worms when you're eating and drinking. Well done, whoever asked that question. Yeah. Perfect.
01:13:50
Speaker
Yeah. Perfect. Perfect. Perfect note to go to the next. What else we got? Do you have more questions or should we go to the next one? No, we can go to the next one. OK.
Old Fashioned Cocktail Mastery
01:14:03
Speaker
So for those of you who did the third kit, we're making an old fashioned because that is Will's drink. And we're going to make an outstanding old fashioned right now. So we're going to do this a couple of different ways. Get your big ice cream out.
01:14:19
Speaker
Start with, we're going to build this one in the glass we're going to drink it out of. All right. So in industry speak, this is called a bucket or a double old fashioned glass. So yep, something big enough to hold some whiskey and some big ice. All right. Now, if you're like Will and you happen to have simple syrup sitting around, put a teaspoon of simple syrup in the bottom of your glass.
01:14:45
Speaker
Perfect. Now I see Will bought his simple syrup and since he was paying attention early in class, he knows. Oh, I made it and I bottled it in here. Perfect. Yes. Excellent. Strong work. Just equal parts sugar and water. Hot water makes it easy to dissolve. That's why we used hot water earlier. So I'm going to put half a teaspoon of sugar in my glass and I'm going to add half a teaspoon of water.
01:15:16
Speaker
And I just made myself a teaspoon of simple syrup. Not rocket surgery. Now we're gonna add some bitters. We're using bitter sling. These are Kensington dry aromatic bitters. Bitter sling is based out of Vancouver. Husband and wife couple, amazing couple of...
01:15:36
Speaker
people, Lauren Mote and Jonathan Chavanczyk, he's an amazing chef, she's an amazing bartender and cocktail wizard, and they combined with their powers and made that an amazing line of bitters. I have no horse in that race, they just make amazing stuff. And so this is a really aromatic bitters. We're gonna just add a couple of dashes of that, or if you have your tiny little bottle at home, just add your tiny little bottle.
01:16:03
Speaker
If you use simple syrup, you don't have to muddle, muddle, muddle. If you didn't use simple syrup like me and you have just your glass, give it a smoosh. Smoosh, smoosh, smoosh. And we're not gonna be too pretentious and worry about every last little grain of sugar dissolving, but here's most of them. Nicely smushed. All right, now as Will just did,
01:16:33
Speaker
very astute give it a sniff okay all right a lot of flavors in there it's a very compact thing we're going to space that out with the booze now what you're going to do and what i'm going to from a learning standpoint is take that bottle of whiskey that you have we're using an old forester bottled in bond and pour off about half ounce into some other glass
01:17:01
Speaker
Just, you don't have to be exact about it, but about half ounce. And set that aside. And now you've got an ounce and a half of whiskey left behind. All right. So you got about an ounce and a half of whiskey on one side. You got your glass with your sugar, water, bitters. All right.
01:17:27
Speaker
I'm going to take my giant ice cube, a stabby device, stab off a piece of ice that fits in the glass. If we don't have a stabby implement and a big, huge piece of ice, are you saying regular ice will work? Yeah, so the bigger the ice you have, the better. Because you don't want a ton of dilution, right? You want killing the tiny bit of juice. The big ice is your friend.
01:17:59
Speaker
So for those of us without commercial ice makers, what would you suggest? So there's a few different approaches. I mean, you can just, the first time I ever saw an ice like sphere shaved at a bar, I went home and immediately put like a Tupperware in the freezer and then I broke it on the back porch trying to make a sphere out of it. Right.
01:18:27
Speaker
You can buy, there's a lot of different ice cube trays now that they will make. I mean, you can find them on Amazon, whatever. An inch and a half, two-inch ice cube tray. You can find them pretty easily. If you want to make really clear ice, then what you need is directional freezing. Now our super fancy ice machine makes these crystal clear giant blocks of ice that you can see through and read paper through 12 inches of ice.
01:18:54
Speaker
But what you can do at home is if you have any sort of a insulating thing, so save some styrofoam from a packing thing, whatever, but put some styrofoam or some sort of insulation around that ice tray.
01:19:07
Speaker
And what that'll do is it means that the uninsulated top part freezes first and it freezes layer by layer. And that'll push all the gas out of it and you end up with clear ice. Again, there's commercially available things that'll do this for you if you want to pay money for it. But that's the home version, is to put ice in a cooler. If you have a giant, like say you have a chest freezer, you can take a glue cooler and set that inside, leave the top off.
01:19:35
Speaker
and put your ice cube trays in there, different ways to do really clear ice, but yeah I mean just you can find big ice cube trays online. I did, I myself bought some ice tray cubes, ice trays, like silicone ice trays recently. Yeah I've got the same. Those are pretty fancy.
01:19:55
Speaker
The advantage to that is you're changing your volume of cooling ability to the amount of surface area. So you have less surface area that's going to just melt your ice, and you're going to cool the stuff down. And so in this case, you get a big cube in there. You're going to cool down your drinking in a nice cold old fashioned, but without a ton of extra dilution. You'd want, again, a little bit of dilution, but not a ton. So I've got a big ass cube.
01:20:25
Speaker
sugar, water, bitters, sitting in the bottom of a glass. Just going to add my whiskey. I happen to know that there's an ounce and a half left in this bottle, so I'm just going to go bottoms up. Take some sort of a stirring device and give it a little stir. Oh, that's nice. And give that a little stir.
01:20:57
Speaker
What's the whiskey we're drinking? Old Forrester? Yeah. Old Forrester. Yeah, so this is Old Forrester. It's bottled in bond. Now, what that means, I recommend in general, and you can use any whiskey for an old fashioned. You can make a rum old fashioned. You can make a mezcal old fashioned. You can make any sort of old fashioned you want. The same thing, just pick the... But if you say old fashioned without specifying, you're meaning whiskey. Most bars will ask bourbon or rye.
01:21:29
Speaker
Bourbon tends to be a little sweeter, 51% corn or more, rye, 51% rye or more. Not quite as sweet as the bourbon, a little more herbal-y, grassy notes. Bottled in bond, which is what this is, means that it was aged for at least four years.
01:21:48
Speaker
So bourbon by definition, new American oak, aged for at least two years. Bottled in bond means aged for at least four years and bottled at 100 proof. So a lot of your whiskeys that you buy off the shelf are 40 proof or sorry, 80% alcohol. This is 50% alcohol. And the reason I like to make an old fashioned and I recommend bottled in bond stuff for old fashions is you're adding that bit of dilution, right?
01:22:14
Speaker
So you're adding a little bit of that sugar water bitters. You're getting some dilution with the ice. So you still have a drink that feels whiskey-ish, right? You don't end up with a drink that feels like water. If you use something that starts out at 50%, you're bringing it down to maybe 40, 42%. And so it's still- I definitely have that problem through trial and error. Yeah. Yeah.
01:22:37
Speaker
So I absolutely love, if you get like a cask strength and again, whatever, like I have developed a taste for drinking things that are like 53, 63%, whatever, but I love taking those and making an old fashioned with them because it'll bring that down to a sippable level without just water. Now, the reason I had you pour off that little bit of whiskey first is because I want you to try side by side, okay?
01:23:04
Speaker
A lot of people are like, it's an old fashion. Now, Will, I know you know this because you drink old fashions, but this is for the people, right? Jeremiah. Yeah, for Jeremiah and Los Estudiantes. So you have people are like, it's an old fashion. It's such an easy, simple thing. I totally forgot to mention, by the way, if you have an orange twist, throw an orange twist on there. In fact, we're going to do that right now. I got carried away talking about other things.
01:23:32
Speaker
Again, I didn't include the orange twist. I know. I didn't include oranges in the whole thing, so whatever. Can we use the lime? Can we use the lime? You can use the lime. I prefer oranges with bourbon, lemons with rye. I'm not crazy about limes with old fashioned. It's just that the flavor isn't there for me. But if you want to, that's fine. I'm going to do it, because that's what you gave us. So I think the people are going to want to know.
01:23:56
Speaker
So what do you think about this? I have bitters that have like an orange, they're like orange bitters essentially. Do you like that or do you not like that? I love it, I love it. In fact, so orange bitters, which one do you have? Do you know what's up ahead? Check. Oh yeah. Emily's holding up some B Brothers, which is excellent.
01:24:32
Speaker
Scrappy's. Scrappy's make these green orange bitters. Yeah. Absolutely. Orange bitters, fantastic in a martini, fantastic in an old-fashioned. Absolutely. It adds that little bit of orange if you don't have a twist on hand using orange bitters. You could use, say, a dash of orange bitters and a dash of Angostura. You can combine bitters. Again, super versatile, no rules in terms of what bitters you use.
01:24:42
Speaker
She's in the backstage, so y'all can see it.
01:24:57
Speaker
I guess they're being kind of the top most classic one, but again, I use a different one because I know their origins and kind of what they're doing with farmers up in Canada that are pretty fantastical. So now take that whiskey and people are like, oh, it's an old fashioned. It's such a, you're barely doing anything to it. What am I really doing with that? And compare the difference of tasting just the whiskey and then what happens with the old fashioned.
01:25:31
Speaker
I mean, they're very different. Yeah. Very different. Yeah. It smooths it out. It adds other flavor elements. Big time, yeah. It's a thing that you can sit back and sip, whereas that whiskey, maybe you're not in the mood to just drink a straight whiskey, right? But you still get all of that robust complexity. Well, yeah, you know.
01:25:51
Speaker
Uh, yeah, so an absolutely delicious. And again, it's one of those things that because you're using such small amounts of other things to add to it, it's so easy to screw up. Right. I mean, this is, it's one of those things that you have too much sugar and you're like, great, thanks for the whiskey syrup. Yeah. Great. Too much bitters. And you're like, well, where was my whiskey? Right. You picked the wrong whiskey and like we'll set trial and error.
01:26:18
Speaker
You end up with- I've definitely gone through that or I've had like an old fashioned be like almost three fourths of the cup because I keep adding more to try to balance it out because I'm too stubborn just to like measure it. Yeah. Do you have a go-to whiskey that you use for your old fashions if you're- No, I mean, I really like Woodford, but I like Basil Haydn's as well. Yeah. I'm open. I'm in the mode right now if I can just trying as many as I can. Totally. Yeah. Test them out.
01:26:48
Speaker
Yeah, that is between just trying the whiskies and then trying them as an old-fashioned and seeing because there's some whiskies that I really like to drink, but I'm not crazy about them as an old-fashioned because they don't stand up. They don't have enough kind of backbone to it, as it were. But yeah, like those ones you mentioned, like Basil Hayden's makes a really nice one. Yeah, Woodford, strong work. Yeah.
01:27:11
Speaker
I really like, I mean, I don't have any like stake in any of these companies, but like Makers, the Makers 46.
01:27:20
Speaker
Yeah, that's a good one too. I like the cast strength. Again, those hold up really nicely to an old-fashioned. Again, I picked this one. I really do like the bottled in bond. When in doubt, pick a bottled in bond. That's good to know. If you're at the whiskey aisle and you're like, friends will send me pictures of a booze selection and be like, which one do I get? When in doubt, if you're between two things, get a bottled in bond because you know it's aged at least that long.
01:27:45
Speaker
it's bottled at that hundred proof it meets certain standards that you're going you know what you're getting for your money that's good to know that's a good little because i didn't i didn't know that yeah yeah a little pro tip so is like that is an old-fashioned does it need to be bourbon or is it any whiskey
01:28:04
Speaker
So it can be anything. I mean, a rum old-fashioned is delicious. I love them. Oh, you said this. Yeah, that's called fashion. Armaniak old-fashioned. You can do anything. But any, but it doesn't have to be like as a, so, okay. Here's another one for you while we're on the subject. Yeah. What makes it a bourbon versus a whiskey versus a scotch versus, I guess those are the three main things, right? Yeah.
01:28:31
Speaker
So whiskey, big category, pretty much you can take any grain, ferment that grain.
01:28:39
Speaker
You make a hot grain tea, basically. You ferment that hot grain tea and then distill that product and that's whiskey in its most basic, basic form. Certain categories have rules to call it XYZ. So if it's going to be rye, it has to be at least half rye. And then a lot of times it's corn, maybe a hint of barley.
01:29:04
Speaker
Again, if it's bourbon, it's got to be at least 51% corn, aged for at least two years in new American oak, so not a reused barrel. It's got to be a brand new barrel. And a lot of these old bourbon barrels then get shipped off to Scotland for scotched aging. And again, the climate of aging makes a big difference in terms of when you talk about barrel aging.
01:29:31
Speaker
I'll try to speak nicely about people who blow smoke up each other's asses about how many years are on the bottle. But if you think about what happens in the climate in Kentucky versus the Scottish Highlands, right? You get these hot summers in Kentucky where those molecules are going in and out of that barrel like this, right? 30 years of aging in Kentucky, all you're going to taste is licking the fucking stave.
01:29:59
Speaker
Right? Like you might as well be like, Oh, cool. It tastes like a barrel. So what? Delicious. But they're like, Oh, it's 30 year burden. Like, terrible. Gross. Thank God. Can you taste the wood in the barrel? Yeah. Oh, no. I'm getting really notes of oak and more fucking oak. In like this kind of Highlands where it's, you know, 60 degrees in the summer. And those molecules are doing this.
01:30:28
Speaker
Right? They're barely going in and out of that wood. Barely picking up those slavers. So you really need to think about, and this is true, you think about rum. A lot of rum is aged actually in Europe. And then there's some rums that are aged in the tropics. Tropical aging for a couple of years now, they're going to lose. It's terribly inefficient. Massive amounts gets evaporated off. It's not a good business model from that standpoint. So you often end up paying more for them. But the same thing happens, right, if you think about bourbon. You're aging in Kentucky.
01:30:57
Speaker
then you end up with a much higher angel share, a much higher evaporation. But again, this malt is moving in and out. So the sweet spot for bourbon is often 8 to 12, maybe 15 years. And you get way barely when you get farther on in it. So single
Whiskey Categories and Aging
01:31:14
Speaker
malt is when you see single malt or single grain, the single means a single discovery.
01:31:20
Speaker
Okay. And so malt means it was malted barley. Grain means, again, grains. You might see a single grain or a single malt. There's a category that Westland distillery, a local local group, they are.
01:31:36
Speaker
And they make, pound for pound, they're outstanding. They make fantastic stuff, and it's a category, American Single Malt. They're creating this category because Scottish Single Malt, everyone kind of knows Scottish Single Malt, Scotch. But most Scotch is blended. It's a blend of different distilleries. And you have blended malts and just blended Scotch. Maybe it's all barley, maybe it's not.
01:32:02
Speaker
So American single malt, one distillery in America from malt to barley. Right. So that the Westland is kind of championing this. Um, yeah, you have copper works doing, doing great work as well. You have doing this. Um, and so that's when you see those words, that's what that means. But whiskey is a giant category. Um, and again, bourbon, there are other rules in terms of distill it to this proof bottle at this perfect. So I see a walk and I don't need to worry about all that. Um, but you know,
01:32:32
Speaker
So let's give away some one last thing. Speaking of whiskey, I mean, all this whiskey talk. This is a bottle of Maker's Mark.
01:32:47
Speaker
Each year for the last couple of years, they've started doing limited releases. This is the 2020 limited release with a very specific barrel stave. They took a barrel that had a mix of virgin, so unused, toasted American, and then French oak.
01:33:05
Speaker
So a couple of different sources of the oak that actually formed the barrel that this was aged in. This is a bottle of 110.8 proof. Proof, by the way, is just double your alcohol percentage. So 55.4% alcohol. So this is, you know, feel free to add a few drops of water, put this over ice, or just drink it if you're into that sort of thing. But with Washington State taxes and all this, we're talking $100 bottle of whiskey. So,
01:33:34
Speaker
Let's give that away to somebody. Look at this coordination. I love that we thought this out. I love it. Good job, Matt. 3-1. 3-1.
01:33:59
Speaker
Someone at home is looking at theirs, and they're very stoked right now. And that person is Marshall Helm. Marshall Helm, you were going to make some old-fashioned talk, friend. They'll just drink a whole bunch of whiskey. But game on. You're not going to realize you're coming your way.
01:34:17
Speaker
So, Will, we got a question from Katrina. She wants to know, have you ever gone to Steph's house to drink his whiskey or has he seen his collection? Because apparently Steph is like a notable whiskey guy. I have not been to his new residence over in Bainbridge, but his old one, yes.
01:34:42
Speaker
You know what he doesn't have? You know what he doesn't have, Will? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have, Will? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have, Will? You know what he doesn't have? You know what he doesn't have, Will? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have, Will? You know what he doesn't have? You know what he doesn't have, Will? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have? You know what he doesn't have? You know what he
01:35:15
Speaker
So, Gustav was a big one, obviously. Not anymore. I haven't really gotten to see if some of the new guys are
01:35:31
Speaker
is probably like the whiskey master. And then he's like top and then there's all this teachers assistants and deans and everything underneath. Yeah. I'm guessing that you don't have a lot of new guys that I'm guessing are, because they're either very young or they're telling who is clearly a wine guy. Right. Exactly. And Spencer,
01:36:00
Speaker
I don't know, maybe. He might be, I'm not sure yet. But Freddy doesn't strike me as a whiskey guy. Not me either. Coffee guy. Coffee guy. Usually that's what you figure out in pre-seasons. Right. Yeah. So probably Shane might be a good one. Oh, I'm curious. When y'all travel, are there
01:36:29
Speaker
And if you can't answer, that's totally fine. But I'm just curious, are there team-directed rules around drinking? Yeah, obviously. Like, whatever. Is it just like, hey, after? Nothing. Yeah, nothing before the game. Yeah, before the game. I mean, after. No. Don't be stupid, essentially. OK.
01:36:53
Speaker
Essentially, guys are going to go out and get meals and stuff and have a beer and drink or something, but just don't be dumb about it. It's pretty much the only thing. It's like unwritten rule until somebody's dumb about it. This is a question that came from the chat. They wanted to know what you think of the Bainbridge distillery. I happen, I'll volunteer this. David Eaton was asking,
01:37:21
Speaker
But I went there thinking it was kind of a tourist trap type place. I thought it was pretty good. But what do you think of it? The Bainbridge one? Or either of you, yeah. Have either of you been to the Bainbridge place? I haven't. So my... Oh. I haven't had their latest releases. Okay. So...
01:37:51
Speaker
The stuff, the last time that I had their stuff, it tasted like it was going to be really good, but it was stuck up.
01:38:04
Speaker
Oh. Which is, unfortunately, true for a lot of places, right? I mean, you're making stuff. You got to keep the lights on, right? You start. Yeah. You put in bottles. You got to age it for at least enough that it. And so they were doing a lot of smaller barrel stuff, if I remember right. But it just, the last time I had it, and again, this is a while ago now, but it tasted like it just needed another year or two in the barrel to really bring out the flavors that it had. Because there's a lot of, and I
01:38:33
Speaker
have worked alongside. This is recorded for posterity, so I'm going to be careful what I say. But I have experience in distilling firsthand. And the stuff that comes off, there are a lot of volatile compounds that literally, they just have to take time to either evaporate off. The molecules interact with each other and create new molecules. And so these flavors, if you get used to tasting things, you can taste when a whiskey's young.
01:39:04
Speaker
And a couple of years ago, I was like, man, this has good bones. This could grow up to be something really good, but it was still young. So I haven't tasted their latest releases. And so I'm cautiously optimistic, but I can't prove it specifically.
Closing and Acknowledgments
01:39:21
Speaker
If that's- All right. Yeah. All right. Well, we're gonna get wrapping up here. It's gone a little longer than we had expected. And I appreciate you being such a trooper.
01:39:33
Speaker
This was super educational for me. I actually found it super cool. It was great. Yeah, I loved it. What was your favorite drink? Probably the second one. OK. I think that was for sure the biggest. The old fashion's really good, but I'm used to that one. Yeah. The second one is definitely one I will only get. That's in my rotation. I'm going to agree with you there. The second one was an automatic. It was Bears, Battlestar, and Blackpica.
01:40:03
Speaker
Bears, Bears, Battlestar Galactica. Yeah, Bears, Bears, and Battlestar Galactica. Well, Matt, this was great. I would like to plug the direct donation link that is still available for direct donations. It's a really great cause. Another doctor.
01:40:26
Speaker
Man, I can't tell you how my original training was in family medicine before I started focusing just on adults in hospitals and autism and the challenges that the patients and the families deal with. And they're doing great work at the center up there. And so just, you know, I've got a couple of spare ducats and we didn't publicize it, but we had said that half of your proceeds for those of you who purchased the kits were going to the center
01:40:56
Speaker
We are actually, as a bar, donating our half of the proceeds. So those of you who bought the kit, literally 100% of those dollars are going to the Autism Center. So that's something that is going to happen because it's a great cause. And so if you got, you know, we're happy to donate some
01:41:19
Speaker
some old booze and some amazing tequilas, sippable tequilas and all of that to you. So happy to put them in y'all's faces and you know hit that hit that hit that button because we're doing it. Well you know what while you mention it I'm gonna I'm gonna throw this out there we got three donations during the show totaling $250 so I want to shout those people out. Crystal Miller
01:41:43
Speaker
uh donated uh i'm gonna butcher this name but i apologize uh minutia sadri i hope i i i hope i got it and levi jones which satari i think do you know this person say i i think i've seen it somewhere before satari and then what was the third one levi jones which
01:42:05
Speaker
is too easy, I'm guessing is maybe an alias or else it's an awesome name. One of the two. I think it's an awesome name. Jeremiah, send me the names of those three people. Those three people, hopefully you're watching. When we do reopen, I'm going to buy you a drink.
01:42:21
Speaker
Okay. Thank you so much for donating during the live thing. And so, drinks on me. Jeremiah, when the doctor's office opens, I got you one too. Oh, there you go. That's what I did this whole thing for. Okay. All right.
01:42:41
Speaker
Well, this was awesome. Will, I really appreciate you doing this. I really appreciate it. Even though she was camera shy, I appreciate Caitlin creating an environment where you could do this for almost two hours. So yeah, that was awesome. Yeah, she had to do a lot of work with the kids tonight. So let me get on here. She enjoyed her hogging dos. Yeah, I hope she did. She deserved it. She probably ate it all without me.
01:43:11
Speaker
Well, that's right because you have training tomorrow. And so by the way, yeah, so, you know, alcohol is better than hogging dose, right? Yeah. If you needed doctor's note, yeah. Oh, I can write you one. Just be like, uh, you know, please excuse will brewing from training Saturday, the 20th. Yes. He'll be back in full force. Hamstring is a little, little, little tight. Yeah. I saw him in personal. Just one day tight. Just,
01:43:41
Speaker
In fact, maybe he's good by 4 p.m. Right. He could be good for a nap after training.
01:43:49
Speaker
Well, that's a good note. That's a good note to end on. I am Jeremiah O'Shan, signing off as your Dean of Yacht College for the doctor's office and Will Bruin. This was, of course, another episode of Yacht College, and hopefully we will soon no longer have to Yacht alone. Good night. Good night. Shout out to
01:44:15
Speaker
Emily Cummings, James Morgan in the background for making everything work on the broadcast. You guys, all the technicals behind it.