Two Drink Minimum

Ever wondered how to turn bacon into a delicious cocktail ingredient? Today, we're not just talking whiskey; we're transforming it! Join Jamie Flanagan, August Gitschlag, Matt Fox, and David Wright as we embark on a hilarious and enlightening journey through the world of whiskey cocktails. From a mix-up in introductions that sets a comedic tone to sharing stories about our DJ and Irish music scene friends, this episode is all about camaraderie and creativity. Our ambitious plan to tackle 55 whiskey cocktail recipes from Whiskey Advocate offers a treasure trove of inspiration, with a special spotlight on old-fashioned recipes and intriguing ingredients like the Bacon Maple Old Fashioned.

Prepare to be entertained as we navigate the meticulous process of crafting a bacon-infused bourbon cocktail with Woodford Reserve. We dive into the nitty-gritty of measurements, the infusion of maple syrup, and the precise addition of bitters, all while engaging in playful banter about bartending techniques and tools. The camaraderie and creativity involved in mixing drinks shine through, from rendering bacon fat to debating the merits of pre-cooked bacon from Costco. Reflections on flavor balance and effort add depth to our conversation, making you both informed and amused.

In our experimental mixology session, we explore the Bourbon Bramble and the Blackberry Smash Bourbon Cocktail, debating between basil and mint. We also touch on the controversy surrounding Yezhenufka's switch from glass to plastic containers and the excitement of derby season cocktails. With humorous anecdotes, teamwork, and insightful cocktail-making tips, this episode promises to inspire your own whiskey cocktail adventures while keeping you thoroughly entertained. So grab your shaker and join us for a spirited adventure!

https://linktr.ee/ManCaveHappyHour

www.ManCaveHappyHour.com

Jamie Flanagan @DJJamieDetroit

Matt Fox @fox_beazlefox

Merch www.WearingFunny.com

Transcript

Theme Song: 0:01

I said hey, hey welcome to the man Cave Happy Hour.

Theme Song: 0:09

I said, hey, hey welcome to the man Cave Happy Hour. We're gonna drink a fine whiskey and smoke a really fine cigar.

Jamie: 0:25

It is. It is time for Happy Hour. It's the man Cave Happy Hour Whiskey, cigars, spirits and the stories that go along with it. I'm Jamie Flanagan.

Matt: 0:33

I am August Gitschlag.

August: 0:35

No, you're not, I'm August Gitschlag. Okay, I'm Matt Fox. You're Matt Fox still.

Jamie: 0:38

And.

David Wright: 0:39

I am David Wright.

Jamie: 0:40

Hey, the Motor City Hypnotist is here with us.

David Wright: 0:42

Who can't sit in on a man Cave Happy Hour podcast.

Jamie: 0:45

We open the doors and call them in. I have friends of mine. They do Irish Music Cafe. Yeah, patrick Johnson, he DJs night and day, does he? Yeah, he gets booked through night and day DJs, where Matt and I used to get booked for wedding DJ stuff, yep, and he does his Irish Music Cafe at the Order of the Hibernians Club over in Livonia, I think.

Matt: 1:05

Are they still hibernating? It's over on Five Mile. You said the Hibernating Club Hibernating. Yeah, All right.

Jamie: 1:11

The Royal, no, the Order of Hibernians.

Matt: 1:12

Hibernians. Okay, yeah, yeah, it's a.

David Wright: 1:13

Celtic thing? Ancient order, isn't it?

Jamie: 1:15

Yeah, the Ancient Order of Hibernians.

David Wright: 1:19

Weren't they? No, no, no, there he is. Could have been, that's the Harkonnens.

Jamie: 1:23

He leaves the door open and they're like, hey, come on in, anybody walking by, yeah, so I walk in all the time. It's crazy and the people just walk in. It's nuts, it's interesting. So the man cave's like that, people just walk in.

Matt: 1:38

Leave the door open and people walk out. Can I sit in on your podcast?

Jamie: 1:42

I want something to drink and we'll do some cocktails. Today is a cocktail day. I was on the line and I saw 55 whiskey cocktails on Whiskey Advocate and I'm like, wow, we could do all 55 of those things In one show. We got our year covered, that's right?

David Wright: 2:01

Well, if you break it down, it's a little more than 10 apiece.

Jamie: 2:05

Yeah, we could do it. We could, it'd have to be thimble-sized.

Matt: 2:09

Yeah, we've tried to do 55 in a night. It didn't work out very well.

August: 2:12

I think we came pretty close that one night.

Jamie: 2:14

We did when Avi and yeah, oh yeah, yvonne, and yeah, damn close that night I was just at A&B Liquor and I was picking up something and he was like we got to come back out again and I'm like anytime, bring your stuff.

August: 2:33

Thanks, ivan, let's do a Saturday night.

Matt: 2:37

I was going to say we need to plan ahead for that. Yes, for sure, I need to call an Uber ahead A.

David Wright: 2:41

Monday night is not a good night for a podcast with him.

Jamie: 2:46

I was feeling it on Wednesday. That was a long night, but I was picking up whiskeys to do a couple of these cocktails. I was thinking we'd do three and then I was like ah, you know, we'll just do two, We'll behave ourselves and just do two. Two drink minimum.

August: 3:03

Two drink minimum yep, that's a minimum. It's not a requirement.

Jamie: 3:05

But this Whiskey. Advocate the article, we'll link it in the comments. A lot of really great recipes, lots of old-fashioned A sweet old-fashioned, or a lavender old-fashioned, a leaf and bean old-fashioned. The Florida fashioned, tequila old-fashioned. And I was curious about that one. Is it a whiskey or is it replacing the bourbon with the tequila? But no, it is. It's a mix of Wild Turkey 101, your fave, oh.

August: 3:35

Well, wild Turkey, the regular one, is my fave. 101 is a little, it ends the night a little quicker, but lately I've been doing the Wild Turkey Rare Breed, that's the good stuff, yes.

Jamie: 3:47

But it's wild turkey. And tequila lavender syrup, three dashes of plum bitters I can already taste that coming back up and a lemon twist. I'm with you, August.

Matt: 4:01

A lemon twist 2.30 in the morning sounds terrible right now. Gobble gobble August. No, did you let me twist 2.30 in the morning sounds terrible, right now.

Jamie: 4:07

Gobble, gobble, boot, yeah, and so getting into these recipes, it was like man, oh man, there's a little bit exotic ingredients, right, it's like a shaker and spoon.

August: 4:19

Yeah, where we did the little sprays. You spray over the top of the drink for the essence.

Matt: 4:24

See, that's why I really enjoy companies like Shaker and Spoon because they take all that guesswork out of it. They give you all the fancy pants things you need. Right, and then you just make your own cocktail. I'm seeing more of that.

August: 4:34

We're up in Frankenmuth over the weekend and at Traverse City Distillery they sell the mason jars of all the dried ingredients and sugars and stuff you say put your rum or your vodka whatever you want and leave it in the fridge overnight, and tomorrow you have a infused cocktail nice yeah there's, uh, another.

Jamie: 4:49

Another one here on the whiskey advocate list was a malted american trilogy. Uh, when smoking was in fashion, I guess I want to do um, I'm trying to get, because they got cool little smokers that you can put on your thing yeah, I want to get somebody to sponsor an episode, uh, and send us a couple cool little smokers that you can put on your thing. I want to get somebody to sponsor an episode and send us a couple of their smokers.

August: 5:07

Yeah, send us a box of that.

Jamie: 5:10

And then I came across Bacon Maple, old Fashioned.

Matt: 5:15

Okay, and that is where I stopped. You had me at bacon. You had me at.

August: 5:19

I've never had a good bacon and booze experience in the same. They're like the bacon vodkas. There's been bacon beers, sure, there's been bacon. So I'm interested to see how this comes out. So what I did, I'll give this the same treatment I gave them as cow drinks at the Shaker and Spoon folks.

Jamie: 5:36

I'll give them a shot. No, we're giving it a shot. I'm a little scared. Okay, I'm a little scared. Okay, I'm a little scared. As soon as that picture of you cooking up the bacon, that's all.

David Wright: 5:46

I really needed.

Jamie: 5:47

So, matt, if you open up the ice chest there.

David Wright: 5:48

Oh yes, the ice chest Is that the bacon bag, that's the bacon. Oh, look at that, that's the bacon bag. There's the bacon.

Jamie: 5:55

All right, so here we go. This is from the Whiskey Advocate. I figured to do a blackberry bramble too. Okay, uh, that's going to be our other and that's that's uh. I got good feelings about the? Uh bourbon bramble, uh, the bourbon bramble uh, coming up, coming up.

August: 6:11

Don't get me wrong, I don't have any bad feelings about either of these I'm just looking forward to one more than the other.

David Wright: 6:16

Yeah, I mean, we're talking about bourbon yeah, bacon, yeah well I got great these are the greatest things in the world stir sticks sticks Bacon?

August: 6:23

Yeah, I don't know. Yeah, stir sticks. I'm over in this corner so I'm not shaking today. Here's the.

Jamie: 6:29

I'm shaking because I haven't had one yet.

August: 6:30

Oh boy, oh boy, Too much man-caving.

Jamie: 6:35

Yeah, here's the ingredient list on the bacon maple old-fashioned Two ounces of bacon-infused Woodford Reserve.

Matt: 6:44

Okay, that's what you got in your hand right there A quarter ounce.

Jamie: 6:48

Yeah, and that's what I have in my hand. I have it in a nondescript bottle, All right. A quarter ounce of maple syrup, one Luxardo cherry, one orange slice, three dashes of bitters and then garnish with a bacon slice. So, note and it garnish with a bacon slice. So note and it's like there's the directions. Cocktail glass muddle the cherry and the orange. Oh, I need, I bring the muddler in here. I brought the stir, but I bring the muddler in here. There's a wooden stick in there as our muddler.

David Wright: 7:18

I can just use my finger, that will work.

Jamie: 7:21

What'd you say about my muddler? So muddle the cherry and the orange, build all ingredients in a shaker with ice, shake, then pour through a strainer into a rocks-filled glass. Garnish with bacon, bacon. So yeah, there you go. And then to make bacon-infused bourbon, here's the note Combine five slices of cooked bacon, one cup of bacon fat oh, a cup of bacon fat, a cup and a whole bottle of Woodford Reserve oh boy. So I'm like, all right, I guess I'm going to be cooking some bacon.

Matt: 7:55

Did anybody else's arteries just tighten a little bit? I know, I know.

Jamie: 7:59

So there you go. So let sit at room temperature for 24 hours. Freeze the mixture so the fat rises to the top. Scrape it off. Strain the liquid through a cheesecloth into a clean bottle. So I started frying bacon. Yesterday morning I had an open package of bacon and there were about 11 pieces of bacon. I'm like well, that's a lot of bacon, you know normally.

Matt: 8:22

Colleen, we have like half.

Jamie: 8:23

I ain't gonna give you no cup of bacon fat, though I didn't know if I'd get a half cup, what'd?

David Wright: 8:28

I get.

August: 8:28

How much did you get?

Jamie: 8:29

About six ounces, I got a quarter cup.

David Wright: 8:31

I was just gonna guess quarter cup.

Jamie: 8:33

I got a quarter cup and I'm like I was thinking, you know, I'm like I'm going to do to a whole bottle of Woodford Reverb. That's like $36.

August: 8:43

I couldn't justify a whole bottle of Woodford being infused in what could possibly have gone wrong?

Jamie: 8:48

Right, right yeah, so I think you did the right move.

August: 8:50

I'm very proud of you and how you handled this On a whim, yeah, on a whim.

Jamie: 8:54

But I don't know, so I'm not going to Start muddling Muddle. Yeah, so we'll do a batch right. So we'll just increase it by two. We'll double it up and share the cocktail.

August: 9:06

Don't ever do that hand gesture to me again.

Jamie: 9:09

There's bigger glasses over there. You can do it right in the shaker, muddle it in the shaker.

August: 9:13

So throw like give me three cherries and a couple orange slices in the shaker and just beat them up.

Jamie: 9:18

Yeah, there you go. So yeah, I was really worried about the whole process. So I used like two pieces of bacon and then the quarter cup of the bacon fat that I had, and then I had the bourbon, so I figured it was so 750, it was. It was. You know whatever. I'm just watching matt try to stab these cherries out of the jar. The amount was use a spoon, spoon them, spoon them. There's a. There's a spoon on about a sparse bar spoon over there, you're spoon leave me alone.

August: 9:56

Short. No, I will not. They were short short toothpicks, deep bottle.

Jamie: 10:00

I don't think you've thought this through no, don't, don't.

August: 10:03

Don't rinse the juice down without the. Don't rinse the juice down. Don't let the juice in there. Yeah, the juice. We might need the juice. I think we might need the juice. Don't worry about wheezing the juice.

Jamie: 10:09

Don't Yep, don't there you go.

August: 10:11

That's the second Pauly Shore reference I've had today. The muddle goes up. Now smash it. I'm smashing.

Jamie: 10:19

I'm smashing Jared Corral.

August: 10:21

Yeah, that's what I saw today. I saw Jared. He put us in like this is what my life is like. It showed a picture of Pauly Shore calling him.

Jamie: 10:27

He was supposed to be on the man cave with us when he was at the.

David Wright: 10:31

Motor City.

Jamie: 10:32

Comic Con. That's right, and it was Friday and we had it all set for Saturday morning. His father passed away Friday night and he left. It's like, oh man, it was like.

Matt: 10:43

Can we get a comment on your way out?

Jamie: 10:44

He was yeah, and he was contemplating staying. He was like, well, you know, he's dead. He's like you know, we're not doing anything for a few days, nah, and the people at the place were like go home, yeah. And we were like go home, yeah, so, yeah. So what's the? What's the? So this is the carnivores, variation of the old fashioned created by Laura Royer of Palm Cart at New York City Plaza Hotel. So if you go to the Plaza Hotel you can get yourself one of these, done by the originator of this recipe.

Matt: 11:25

Okay, so in a glass, am I mud model enough?

Jamie: 11:26

yeah, you're getting there, yeah muddle the cherry and the orange. Um, I had a better muddler I couldn't find it's okay.

August: 11:32

When you put ice in there and you start shaking, it'll beat it up more too.

Jamie: 11:35

yep, yep, um, build all ingredients in the shaker. So all right, so it. It's two ounces of Woodford Reserve, the infused or the plain, the infused, right, right, so four ounces of that.

August: 11:50

How many of us are drinking this? Two, four, six, eight.

Jamie: 11:55

Well, do we want to split? Yeah, do we want a full cocktail for everybody? I was thinking why would we cheat?

August: 12:00

ourselves. It's a two drink minimum. Is this our first? Time I'm not have we ever not had a full cocktail.

Jamie: 12:06

I'm not sure if there's eight ounces in there.

August: 12:09

Well, I think it will be okay.

Jamie: 12:12

Well, all right.

August: 12:13

It'll just be.

Jamie: 12:15

Matt, this glass has ounces on it. Dude, this is eight ounces to here.

August: 12:20

Yeah.

Jamie: 12:21

Okay, we don't have eight ounces. Okay, then we'll make as much as we have. All right, so pour into that and you can see Pour the whole shebang in there, see how many ounces we have.

August: 12:29

See how many ounces We'll adjust the things accordingly, we might have to take some of that cherry out of there. I don't know, it'd be crazy.

David Wright: 12:39

Yeah, it works out.

Jamie: 12:40

I thought it was going to be about six. I thought I made about six. Where are we at Five Six? We are at five Five. Oh, it was my impression there'd be no math. Yeah, we're at four and a half. Four and a half, all right. So, yep, you can pour that in with the cherry business.

Matt: 13:00

Put it on in there.

Jamie: 13:02

All right. So we're supposed to have a quarter ounce of maple syrup, so a half ounce? No, yeah, the maple syrup. So just slightly more than a half ounce of the maple syrup.

Matt: 13:13

You're not mixing anything. I'm going to let you wing this one.

Jamie: 13:15

All right, okay, what do you think? Well, there's a oh, for fuck's sake.

August: 13:18

That was just fine. Just fine, was that a half ounce? Oh, it was probably right around a half ounce.

Matt: 13:24

Yeah, you're the bartender yeah, I saw his count. I saw him in there. All right, he's side seat bartending.

Jamie: 13:31

And then, because we've got things All right anyway, I was told there's not going to be any man. It was my impression. And and then the bitters Bitters, bitters, butters, bitters, butters, butters, bitters. All right, you want me to bitter this?

Matt: 13:45

like they do in cocktail lounges. It's supposed to be three.

Jamie: 13:48

Okay, so we're doubled, we've gone six. So if you want to give it seven.

August: 13:57

I saw four, but whatever.

Matt: 13:59

Yeah, that was more than four. I promise you that.

August: 14:01

All right, give us you got the lid to shake this up, all right.

Jamie: 14:05

So that's it. So we need glasses with ice in it, and then you need ice in there. Is there a lid? Build the glass.

Matt: 14:13

Once again, the bartender has to take over the measure glass.

Jamie: 14:15

The measure glass.

David Wright: 14:17

But you need ice in there.

Jamie: 14:19

Yeah, I need to stir this up.

August: 14:21

Okay, don't worry, I'll take care of everything.

David Wright: 14:23

Thank you, Good job.

Jamie: 14:25

August. Here I come to save the day.

Matt: 14:27

I was looking for the lid for the shaker.

Jamie: 14:30

The glass. Oh, I see what you're doing. That one is the glass. That shaker has the lid. That one works with the glass. I see You're good, you're good. Um, you're good. No, it will not all right. We got paper towel here too, just if you need it. This is good. Good audio. This is good podcasting.

August: 14:48

Yeah, you can hear the paper towel written.

Jamie: 14:49

That's not what you do get that muddler out of there oh, that bag is full of ice.

August: 14:54

There's a but it's good ice right for drinks. Yeah, well, that goes in the glasses, yeah yeah, I crushed it up a little bit.

Jamie: 15:00

Don't give us four glasses of ice. Oh, tips, tips, tips, tips, tips, tips.

August: 15:08

See Matt's used to. He was going to use the muddler. He's just used to that tinier shaft in his hand.

Matt: 15:15

You don't know me.

August: 15:17

You're used to the two-handed maneuver. All right, we have the strainer. We're going to need that because we've got bits and parts of stuff. There's a strainer over there.

Matt: 15:25

Yep, there's two of them.

August: 15:28

Okay, is there a bigger one? Yeah, oh, there it is, that's the one.

Jamie: 15:34

That's the fancy Angel's Envy one with the Angel's Envy wings on it.

August: 15:37

Oh yes, it is fancy.

Jamie: 15:40

That is fancy, fancy, fancy.

August: 15:45

Oh, it looks organic.

Jamie: 15:50

It looks Well because you got the fruit in it.

August: 15:52

Yeah, there's a lot of fruit in here. A lot of smashed up fruit Gives it a certain look. That'll be fine.

Jamie: 15:58

So do the. Was that enough for all Go?

August: 16:01

back around.

Jamie: 16:02

Yay, we're going to make this work. Alright, alright, garnish. Oh, you need to get a picture of those too, matt. And we have our Firebird Tavern, our glassware sponsor, there.

August: 16:14

So Our dear friend the show Cat Audet Is going to be bartending the tent At Firebird for the entire draft.

Jamie: 16:20

Yeah, yeah, yeah yeah. Downtown Yep. Friend of the show. Dad is going to be bartending the tent at.

August: 16:22

Firebird for the entire draft. Yeah, yeah, yeah, yeah. Downtown Yep Friend of the show, August grab photos of that for me, sure Please.

Matt: 16:27

I'm throwing a slice of bacon in these.

David Wright: 16:30

Yeah, that's the garnish.

Matt: 16:32

Yep.

August: 16:36

Very good radio, the sound of bacon being ripped.

Jamie: 16:39

Yes, so bacon, I know it's good bacon, bacon All right, all right.

Matt: 16:45

I definitely smell lots of bacon-ness here, I smell bacon.

August: 16:50

And I'm not talking about cops.

Jamie: 16:52

Anybody want an orange to float?

August: 16:56

Yeah, why not you cut them up, let's do it. Why waste them?

Jamie: 17:01

Anybody want a full orange? I'm just throwing that one in. Yeah, grab, why waste them? You want a full orange? I'm just throwing that one in. Yeah, grab another one, that's all you're used to.

Matt: 17:08

That's a butt.

August: 17:10

The jokes are just flying.

Matt: 17:11

Yeah, they just won't stop, Fox chef jokes All right.

Jamie: 17:16

Oh, it's very bacon-y smell.

August: 17:18

I can smell the whole table smells like bacon.

Matt: 17:20

Does it smell like bacon over there, Todd?

August: 17:23

Are you getting the no? No, peanut gallery isn't getting the bacon smell? Not yet.

Jamie: 17:29

I'm getting it big time. I'm definitely on.

Matt: 17:32

The nose, there's bacon. Okay, all right we ready.

August: 17:38

You done with. Yeah, yeah, yeah, yeah. Your cocktail porn.

Jamie: 17:42

Come on, you don't want to nose it, you just get a. You ready, you done with your cocktail porn. Come on, woo-hoo-hoo-hoo-hoo-hoo-hoo, you don't want to nose it, you just get a nose full of bacon.

August: 17:49

That's a lot of work for an average-tasting cocktail. Yeah, it's a lot of work.

Matt: 17:55

I don't know if it had a smoke on it.

August: 17:57

It's like if you're going to bake and infuse it.

Matt: 17:59

Oh, smoke would be good.

August: 17:59

There's a lot of bacon. You can feel the bacon though.

Jamie: 18:01

Yeah, you can feel, the bacon Is the bourbon holding up.

August: 18:10

Well, to take all that time to bake and infuse it and then put all this fruit and syrup in it. The sweet stuff kind of undoes a little bit of the bacon-ness. Yeah, you know, I've had yeah, so it's almost not worth the bacon. I just put the piece of bacon in it and get the same effect.

Jamie: 18:21

Oh, you know my favorite bacon thing of the last decade Bacon, bacon, that bacon.

David Wright: 18:30

Bourbon, punch key, oh wow, oh, I didn't even know there was such a thing.

August: 18:35

Yeah, they had bacon bits on them. Yeah, really, there was the bacon. The agave it was agave syrup that had the bacon bits stuck to the top of the punchki.

Jamie: 18:41

Oh, the bourbon-infused bacon punchki at the Painted Lady on. Punchki Day Holy crap, that was gorgeous. Yeah, I just want to eat the bacon.

August: 18:53

Yeah me too. There are no rules, no rules. They do that with the beignets at Baker's. They do a beignet and they put agave syrup on it and bacon crumbs. It's a breakfast beignet.

David Wright: 19:04

It's quite delicious. I thought you were talking about bidets right off the bat, not bidets, not bidets, no. Yeah, okay, good, just making sure.

Jamie: 19:11

I really don't like the nose. I like the taste. The nose is horrendous.

David Wright: 19:16

Right, yeah, it does.

Jamie: 19:20

The nose is horrendous, but the taste is good.

August: 19:23

It's fine. It's fine. Yeah, I try to measure these by how much work it took to get to it you know?

Matt: 19:29

Oh yeah, it's an aperitif.

August: 19:32

I mean, look, I enjoy making bacon, so I guess that wouldn't have been a problem.

Jamie: 19:35

Yeah, Well, that was a lot of bacon to make for just a quarter cup Right, I didn't know how much.

Jamie: 19:40

I'd get. I'm like, oh, that's really, you know, make a bacon one. I mean, colleen, we just made like four or five strips, you know, for breakfast. You know two or three each, and then it's like there's a fair amount of juice there. I'll probably, with these 12, I'll probably have plenty, and then, as I poured it in, I'm like quarter cup, huh, up, huh. I I'd be here all day and I cooked it on low. I cooked it really low so it didn't splatter.

Matt: 20:06

and you know, and that's what they suggest, cooking it really low and I don't know it's not the worst thing I've ever tasted.

August: 20:10

I'll be honest with you. No, no, no, I've produced the worst cocktails in the show.

David Wright: 20:13

Oh, well, one thing you mentioned, jamie, that I threw me off. You said she cooks two or four strips at a time, colleen, I do do you really? Yeah, if I open a pack, I'm cooking the whole thing. Whether or not, I'm going to eat it all at that moment or not.

August: 20:28

God has blessed us with Costco pre-cooked bacon now.

David Wright: 20:31

It comes in a gigantic pound bag, which is glorious.

August: 20:36

I'll freeze half of it and have half of it in the fridge I bought a pack of pre-cooked bacon thinking oh hey this.

Jamie: 20:43

And then I got in and I started reading the recipe. Uh, because I just glanced at the recipe.

August: 20:47

You wanted to make it. You wanted to bake it fat.

Jamie: 20:48

You don't get the grease right and then I'm like oh geez, I gotta, I gotta render this down yeah I gotta did some rendering, I gotta soil.

August: 20:57

I gotta soil it green, this bacon man so did you go with like a meyer thick cut, or did you go to your local butcher and just get some clean bacon to fry up?

Jamie: 21:04

I should have went to the butcher and got some really heavy stuff. That would probably get me the cup much quicker.

August: 21:10

Yeah, get those. Sometimes they'll just sell the bag of the bits, like the end cuts and stuff, and just melt that stuff into nothingness.

Jamie: 21:18

We're making candles Right. Soap, soap, soap. Oh baking soap.

August: 21:24

Yeah, that's a lot of work, sasquatch.

Jamie: 21:27

I'm not sad that we emptied the bottle doing that and I don't know if I'd go through the trouble of doing it again and I'm so glad you didn't empty the other bottle doing it. Yeah, didn't wreck that whole bottle of Woodford, let's try this. If it had generated adding a little more. I was thinking and then I was like this is a lot of work to get the bacon fat. Yeah, it's a lot of work.

August: 21:52

Everyone's going to juice it up with a little more bourbon.

Jamie: 21:54

I agree.

August: 21:57

I think it's just missing a bourbon taste. It just tastes like a hotel lobby cocktail made for a woman who wants to drink bourbon. Yeah, I'm being bourbon?

Jamie: 22:04

Yeah, I'm being judgy. I'm being judgy, yeah, okay.

August: 22:07

But when you put this much muddled fruit in it, that's what happens, man, maybe back in the day when they had shitty booze and you had to mask it, Well, I think I had three oranges and I had three cherries.

Matt: 22:18

That was what was muddled. There really wasn't enough liquid to kind of absorb cherries that was muddled. There really wasn't enough liquid to kind of absorb. There was too much fruit for the liquid that we had.

Jamie: 22:25

That's a little better with the more bourbon in it.

August: 22:27

Oh, I can actually taste a little bite to it now, putting a little bit more bourbon. Maybe that's what we're missing. Is you just didn't have enough?

David Wright: 22:34

bourbon in the original yeah.

August: 22:35

Yes.

Jamie: 22:36

There's your cocktail now, yes, so oh, I was looking and I'm like, oh, I wonder if there's bacon bitters. And there are, but it was from somebody on Esty so I'm sure they were probably cooking it up in their kitchen and bottling it and I'm like I don't know if I'd buy that one.

Matt: 22:57

Buy some soup on Etsy. Talking about pre-made stuff.

August: 23:01

Buy some soup.

Jamie: 23:03

All right. I like that.

August: 23:05

Oh, that's better I am ready to move on to the next one.

Jamie: 23:09

So, like I said, I was working off the Whiskey Advocate 55 cocktails, whiskey variations or whatever the hell that was called. What was it called? 55 best whiskey cocktails you'll ever drink.

August: 23:25

I'm not. I'm not well, maybe. I bet you, if I drank all 55, this would rank 30. 26. It wouldn't be in the, it wouldn't be the worst, yep, yep. But it ain't going to be right around the middle, cause I suspect there's some stuff in there that's really bad.

Jamie: 23:36

Yeah, yeah, yeah, um. But then I was thinking all right and I was like I said, going through these recipes and there's a lot of very boutique, you know, I got so much time to render down bacon and infuse this and infuse that and just to make all these special ingredients. So I'm like, well, what do I got on hand? And I'm like, oh, we got Yeji in the studio. We do. I'm like, what is it? Is there a fun whiskey? Yes, she read through. Yeah. And I'm like, hey, I'm going to check that out. So I searched and I found two. Have you ever done a whiskey? And yeshi? No, I have not. Cocktail, and so bourbon bramble? There's one on the Basil Hayden website. Our friends at I got a Basil Hayden toast in the other room. Have you had the toast?

David Wright: 24:22

No, I've not had the toast. We have another episode on our hands.

Jamie: 24:25

All right, so we'll do the Basil Hayden, we'll do a taste of the Basil Hayden toast, but usually there's a bottle of basil hayden kicking around the studio. But uh, one comes from the basil hayden website and then the other one is just from, uh, artful dishescom and that's a blackberry smash bourbon cocktail. This one I and I screwed up. I don't have basil. Uh, the basil hayden needs basil, oddly enough.

August: 24:50

Oh, imagine that, that's, that's just you know branding, you know it's right, bourbon's bourbon will be okay all right, yeah, um, but no, so this is like a basil.

Jamie: 25:00

Yeah, yeah, basil leaf yeah, oh boy, basil leaf. Um, so this one, the blackberry smash bourbon cocktail from artful dishescom and again we'll put these uh links in the show notes. Uh, two shots of blackberry brandy, okay, two shots. Uh, hang on, we're not gonna decide which one, we're gonna make. Two shots of blackberry brandy, two shots of bourbon, two shots of simple syrup, two shots of lemon juice and a handful of blackberries, and then mint leaves. I do have the mint leaves, I did get the mint leaves, but I didn't get the basil leaves. Um, so I was gonna do this one, if I, I'm like holy smokes, there's like two shots of the Yeji and two shots of Simple Syrup, that's a lot of sweet.

Jamie: 25:42

That's a lot of that's getting into Wilford Brimley territory. That's a lot of sweet. Now the one from the Basil Hayden, the Bourbon Bramble. It calls for one and a half parts bourbon, three quarter lemon juice, one half part blackberry liqueur, four blackberries and then five basil leaves. Right, so you muddle the blackberries and the basil leaves and then add the other stuff.

August: 26:10

I'm not going to miss the basil. Okay, I'm thinking I'm not going to miss the basil.

Jamie: 26:14

I'm thinking I'm okay with that too, Either one of those I think would be fine.

August: 26:17

Do we want to?

Jamie: 26:17

put a mint in or not play with the mint at all. Even that was in the first cocktail, right, that was in the other one with the sweet, sweet, sweet, sweet, sweet Right.

David Wright: 26:27

So let's play without it first.

Matt: 26:28

I'm thinking Let.

David Wright: 26:30

Yes.

Jamie: 26:30

All right, the two, two and two. Do we want to just double it so we can share it again. So a four, four and four.

August: 26:35

That works.

Jamie: 26:36

Yep, all right, and then we can try the other one, we can try a batch of the other one too.

Matt: 26:40

Am I mixing up again?

Jamie: 26:42

Yeah, there should be a fresh shaker, that shaker. Oh, you got a fresh shaker. I got it right here. Gently muddle, so throw.

Matt: 26:53

How many?

Jamie: 26:54

Well, to double it, it says for four. So double it with eight blackberries and muddle them.

Matt: 26:59

Four, six, eight. Who do we?

August: 27:04

appreciate, all right, get ice again. Yep, all right. I was going to say there's plenty, there's plenty, there's plenty in there. Okay, we'll do that. We'll do that. We'll do that.

Matt: 27:11

I'm going to muddle up these blackberries right.

August: 27:15

Making a mess it is, it is.

Jamie: 27:18

It calls for and then it calls for. I tried crushing the ice. I had the meat tenderizer out and I'm pounding the ice and Colleen's like what the hell, why are you making all that noise? I'm like I'm crushing the ice for the podcast.

August: 27:30

She's like get out of. Sorry for keeping you up at four in the afternoon.

Jamie: 27:33

Get out of my house. I'm like all right.

August: 27:36

I'll go. Don't threaten me with a good time, all right.

Jamie: 27:41

I told her about the bacon and she was less interested in this. She was interested in the Yezhi. She's a ham-tramic Polish girl.

August: 27:48

So there's controversy a brew about Yezhi Nufka these days. So this is the original label, original bottle. They changed the label and there's a conspiracy theory that they changed the recipe. This is vintage.

Jamie: 28:02

This is the vintage bottle.

August: 28:04

That's the one that everyone wants.

David Wright: 28:06

A lot of party stores.

August: 28:07

You're still getting that. If you order it from a certain place, you order it from. The controversy is that bars now are getting the half gallons because they can.

Jamie: 28:15

And they're plastic, okay, and it tastes different. It really tastes different.

David Wright: 28:20

It comes out of the plastic and it's driving people crazy.

August: 28:22

They're like oh, that's not Yej. I don't taste my. I don't know if they changed. This is all on the Facebook Yezhinufka fan page, which does exist, and no, I'm not a moderator, but this does exist.

Jamie: 28:34

I did put my license plate on there, he does have a top fan page, the top fan badge.

August: 28:39

I do have a top fan badge. I have my burgundy bronco with the Yeji license plate. That kind of made me the cover photo for a little while.

Jamie: 28:46

Oh, nice, nice.

August: 28:48

That's the controversy currently surrounding Yezhenufka. They changed the recipe because people were drinking it out of plastic, all right, so where are we? It does make a difference.

Matt: 28:57

Where are we at?

August: 28:58

I got the blackberries, blackberries are successfully muddled.

Jamie: 29:00

Okay, so it's one and a half parts bourbon, so that would be two three, you need three. Do we have a jigger? There's a shot glass in there. There's ounces on the side of that, right yeah there are.

Matt: 29:16

It's dirty, but there's a paper towel.

August: 29:18

Paper towel for the wind. All you had to do was bring a bottle of water in here for that rinsing which you usually do.

Jamie: 29:23

I'll go get a water.

August: 29:24

Give me that right now, right now, right now Do it. Just do it, do it, do it, splash, good, perfect.

Matt: 29:35

We are not shy on the man cave.

August: 29:37

I've done things less sanitary and served it in bars. Hey, hey-o.

Jamie: 29:41

What? I brought all this other stuff in here and nobody could bring them out of the water.

August: 29:46

I brought potato chips and Gatorade.

Matt: 29:48

So how many ounces of bourbon are we doing?

Jamie: 29:50

Three, three bourbon.

Matt: 29:52

Total Three bourbon, three bourbon, three ounces of bourbon, alright, three bourbon, three bourbon, three ounces of bourbon I guess we're using the Woodford on that, yeah, so a total of three ounces right now.

August: 30:01

Total of three ounces. Jim, you want to start icing up some glasses for us, since I can't reach it?

Matt: 30:05

Yeah, and I got one more ounce. Gotta make sure that the sound flows, otherwise I'm gonna stop for another two minutes, all right, Three ounces of Woodford Reserve, and now was it three ounces of the bourbon brandy, or the brandy itself. Hang on, hang on, hang on. No, no One and a half Maybe.

David Wright: 30:28

Half part blackberry liqueur, but we're doubling it.

Matt: 30:40

So an ounce right? Yes, all right, one ounce, one ounce.

August: 30:44

Oh yes, you should never be consumed in one ounce portions split amongst people. It's not how it's meant to be.

Matt: 30:49

What do you call yeji? It's a thousand.

August: 30:51

Thousand angels dancing on your tongue. Yeah, that's it. So much stuff on the table already.

Jamie: 30:55

I know Ingredients day. Yeah, it's a two. I knew it would be a complicated day, but I figured it would be worth it.

August: 31:03

All right. Give me this glass, I'm going to put ice.

David Wright: 31:06

There's not enough in here for us to make four.

August: 31:07

There's no way. There's enough in here for four cocktails. It's like to hear.

David Wright: 31:12

Okay so mix up another batch there.

Jamie: 31:15

Do another ounce and a half right. Three ounces, no, just an ounce and a half. Okay, are you going to make Whatever? Is that three ounces, how many?

David Wright: 31:24

drinks are how many drinks you get Pour two.

August: 31:27

And see what we have Hang on, hang on, hang on. I got to shake it up still.

Matt: 31:31

What is that? That's two ounces Two. Yeah, I already put three in there.

August: 31:34

Again, math was not supposed to be part of the podcast tonight.

Jamie: 31:38

Okay, did we put lemon juice in there at all?

August: 31:40

No, we didn't get there yet. Okay, we're missing that one.

Jamie: 31:42

All right, so lemon juice we needed. Hang on how much. That's easy Three quarters, so you'll need one and a half ounces of lemon juice. For that, so one and a half.

August: 31:57

There's that.

Jamie: 31:58

All right, is that enough now or no? I've been doing this for 18 years.

August: 32:02

Give me, shake it up. Give me some ice. Give me some more. Give me some more. Give me, give me, give me some more All right, it's all in the bag right next to you.

Jamie: 32:10

Bag right there. I don't want to put my hand on it, just use that glass?

Matt: 32:16

there there's an empty glass I just don't want to put my hands on the glass.

August: 32:18

I need the empty pint glass Please.

Jamie: 32:24

That one has a shake, that one has the lid oh, it has the lid, it has the lid and the strainer oh, perfect.

August: 32:28

Look at that, listen to that sound, that's a fun song All right.

Jamie: 32:37

Shake with ice strain into a glass over ice, garnish with a basil leaf and one fresh blackberry.

August: 32:47

All right, let's get them all over here, so I can try to even this out a little bit All right.

Matt: 32:55

This glass is just a little guy that could be mine oh yeah, we may need to mix up another batch.

August: 33:01

I like the color, though I like the color.

Matt: 33:06

Next time.

August: 33:07

listen to the bartender when he says we don't have nearly enough, All right.

Jamie: 33:09

Go ahead, go ahead, all right, so put another couple blackberries in it.

Matt: 33:15

Yep.

Jamie: 33:16

And then that two ounces of bourbon.

Matt: 33:18

I'm not worried about the blackberries. Yeah, I think the muddle's pretty good in there right now.

August: 33:21

The muddle's good. There's plenty of blackberry in there.

David Wright: 33:25

Oh yeah, I got sound Ready, one that's it. There it is hey.

August: 33:30

So we're putting in let's just double it. So let's do it again. Run that shit back. No, wait, Okay.

David Wright: 33:34

Wait, no, no, no. If we're doubling it, then you need to put three.

Matt: 33:37

Yeah.

David Wright: 33:38

So two. You need one more ounce.

Jamie: 33:41

You need one more ounce Same thing and a half of the lemon juice.

Matt: 33:47

And then the brandy. Oh, let's do the brandy first.

Jamie: 33:49

Okay, an ounce of the brandy. Yep Lots of ding of the table. Yeah, we're lots of recipes.

August: 33:56

There you go, there's your ounce. I don't believe you, but okay.

Jamie: 34:02

Well, what's a shot when you pour a shot at a bar?

David Wright: 34:03

That's a two ounce.

Jamie: 34:04

Yeah, that's a two ounce. That was probably You're going to measure. Okay, so this should be one and a half of the lemon juice this time.

Matt: 34:12

There you go, that's your half.

Jamie: 34:13

All right, one more time, professor.

August: 34:16

Fox yes sir, handling the math. Where's our?

Jamie: 34:20

cap there Shake it, shake it, shake it, shake it.

August: 34:23

Oh, there's a lot of dead fruit in there, is there? Yeah, all right, dead fruit in there, is there.

Jamie: 34:28

Yeah, all right.

David Wright: 34:31

Shakey shakey, shakey, shakey, shakey, shakey oh that's actually really pretty. That's looking better.

August: 34:36

Uh-oh, I just got to shake it out of the fruit. There's so much fruit in there. I like that. There's lots of floaty organic matter.

Jamie: 34:43

When I do a cocktail at home and I usually let the shaker sit there and then I'm like I got like another half a cocktail an hour later.

David Wright: 34:49

Yes, yes.

Jamie: 34:51

Because it's in there and you can throw a blackberry on the top of it as a garnish. If you like, matt, you can throw on top one for me, so I can take a picture of it. Yes, sir.

August: 35:00

All right.

Jamie: 35:02

Do that Crazy business. Oh, look at that bad boy.

David Wright: 35:06

You want a blackberry, david, I would like a blackberry, sir. Two points.

August: 35:09

You're going to do it. You got to do the white boy thing and go. Colby, Shoot the blackberry across the table and try to get in the glass.

Matt: 35:17

That's the white boy thing, yeah.

August: 35:18

All right, colby. All right, all right so this is how we're bastardizing.

David Wright: 35:28

Yezhnufka right, that is correct, it is, it is, it is it is as a loyal disciple.

August: 35:32

I also feel like I'm looking at this now. I'm going to have two sips enjoy it and then dump another ounce of bourbon in it. I know.

David Wright: 35:38

I'm going to do that. I just sense it from the jump right now.

Jamie: 35:42

It just smells like Yezhi.

David Wright: 35:42

Just get the nose it smells like Yezhi Well it's blackberry forward.

August: 35:48

It's supposed to be. It is blackberry forward? I don't think any basil leaves would have changed any of that either or mint for that matter, it's just yeji.

Jamie: 36:01

Yeah, it's just blackberry. It's not as potent, it's not as bitey as yeji, it's hopped up.

August: 36:09

Careful, choose your words carefully. The.

Jamie: 36:12

Yeji posse could be listening, I would have worn my.

August: 36:15

LaRue hat. If I didn't realize we were doing a Blackberry, I should have known. I noticed it was a Blackberry cocktail. I should have just worn my LaRue hat. They are now giving swag out at the bars.

Jamie: 36:33

People walking around with like, like, don't you guys, gotta know your audience, man.

David Wright: 36:34

No one else is buying any other larue products around here. Yeah, no, get us the yes nufka hoodies and then you make a mint. There you go, august you're right about more more bourbon.

August: 36:39

Yep, yeah, it's a it's a hopped up. Yes, nufka first of all, we're none of us like our cocktails as sweet. No, and these are definitely sweet bourbon cocktails, both of them.

Matt: 36:47

Uh yeah, my back teeth are kind of standing on end at the moment because of the sweetness.

August: 36:52

I know we're going to kill this Woodford bottle the right way. Oh my God, ay-yi-yi. All right. Now I feel like I got a little bit of the color back, a little bourbon color back. Another ounce, that's all it took was like one ounce for each of us, yeah, and it just changes the color.

Matt: 37:10

It took four for.

August: 37:11

Dave, but you know that's okay.

David Wright: 37:12

Hey, don't mess around.

Jamie: 37:15

A little more for Santa Claus. A little more for Santa Claus. Yeah, that's nicer, with a little more of the bourbon edge to it. Yeah.

August: 37:23

Oh, here we go. See, that's. Exactly.

Jamie: 37:26

It's exactly what I yeah, I went pretty light on my extra pour, but can you imagine that other one with the two, two and two? No, well, two on simple sugar. Two ounces of simple sugar is a lot.

August: 37:39

Usually, when you're making just an old fashioned, you're just going to give it a squirt.

Jamie: 37:42

Yeah Right, you're going to give it a.

August: 37:43

Yep.

Jamie: 37:45

Two ounces and then two ounces of lemon. That just seems like nuts. I think that might be a. I got to look. I might be getting punked.

Matt: 37:59

I really do enjoy this one, a lot more than the blackberry bourbon or the blackberry drink more than the bacon, and first it took a lot less time to make Amen.

August: 38:04

Yes, I could do this, but I would encourage the recipe's fine, but almost put the bourbon in at the end.

Jamie: 38:11

Yeah.

August: 38:12

This is also the problem you have. Any time you're muddling real fruit Instead of just relying on flavors. You're going to always get jammed up with that fruit, the smoothie, the smoothie effect yeah, no, that's good.

Matt: 38:24

That's why I'm not a big mule fan when they muddle everything in the bottom of it. I big mule fan when they muddle everything in the bottom of it. I don't like mules. Oh, you mean mojitos. Mojitos, yeah, mojitos, yeah, I'm not a big fan of the mojitos.

David Wright: 38:32

Every once in a while a good mojito is like damn, that's refreshing as.

Jamie: 38:36

Hemingway in Cuba. Is that sugar, sugar, sugar though.

August: 38:42

Sugar, sugar, sugar, mint, mint, mint, crunch, crunch, crunch. I always feel bad ordering time.

Matt: 38:45

Time and a place and we can fake it now.

August: 38:47

You don't have to sit there and muddle it. You can just have the mint and stuff ready to go.

Jamie: 38:51

Yeah.

August: 38:51

Right. All is nice, they do make the mint juleps by hand at the Painted Lady at their Kentucky Derby party coming up. If you'd like to podcast from the Painted Lady soon and talk about the Kentucky Derby party and have some mint juleps, I think we just came up with an idea. Look at me, check out the brain on Og.

David Wright: 39:09

It is derby season Derby season has started. It has.

Matt: 39:12

Our friend from Rabbit Hole Distillery, Adam. Yes, yeah, he actually posted this past weekend. It says derby season and he had his whole get up on.

Jamie: 39:20

Oh, yeah, yeah, oh yeah.

Matt: 39:22

Yeah, so it's here.

Jamie: 39:24

Get ready. Derby season is upon us. I was thinking that this bourbon bramble coming off of the Basil Hayden site would be a nice summer cocktail. Yeah.

David Wright: 39:35

And I think I'm correct on that Even if you up the bourbon, you still get the refreshment of the fruit, I agree. Yeah, I'm with you?

Jamie: 39:47

Yeah, awesome, yay, two drink, minimum, two drink, minimum, two drink minimum yes. Yeah, awesome, yay, two drink minimum Two drink minimum Two drink minimum. Yes, for now, all right, so there you go. So if you're listening, we appreciate that you listen and like, subscribe, do all those podcast things and all the podcast places. Yes, sir, mancavehappyhourcom, wearingfunnycom, you can get yourself a funny t-shirt, a man cave t-shirt.

David Wright: 40:11

Oh really, there you go, got a man cave t-shirt. Oh yeah, nice Wearingfunnycom, I can put the hypnotist t-shirts up there too. No, absolutely.

Jamie: 40:19

I have a link for those Give me the logo I have a logo. Yeah, I can bootleg the hell out of you.

David Wright: 40:27

Yeah, you could. You could be making money off of my product.

Jamie: 40:33

Could be, I'll split with you.

Matt: 40:35

These are not the profits you're looking for. That's it, man.

Jamie: 40:39

But yeah, wearingfunnycom is some t-shirts showing other fun. I have a couple podcasts on there.

August: 40:47

What else we got If you want to avoid the draft craziness of downtown Detroit this weekend and your favorite bar down there is going to have too many Jets fans arguing about Aaron Rodgers. Come visit beautiful Hamtramck, we have plenty of room for you. Come see us either before or after, even if you want to venture down and come back like, oh there's too many Stafford jerseys, just come up and hang out with us.

David Wright: 41:06

We'll be having a good time all weekend in Hampton. No Stafford jerseys there.

August: 41:09

They're allowed.

David Wright: 41:10

They're allowed.

August: 41:14

Usually hang out at the Old Miami and there's nothing but Chiefs fans in there, so you'd have nowhere to sit.

David Wright: 41:18

Come back to Hampton. Oh boy, I have some stories about Old Miami I could tell you.

Matt: 41:21

I'll tell you what, though? The NFL draft being in Detroit this year it's just been the past month has been nothing but news about how much Detroit has prepared for this week Friends from out of town were banging or just totally goofing on the draft clock Dude, it was a legit countdown.

August: 41:38

There's some stuff happening.

Matt: 41:40

It's incredible what's going on downtown right now. It is legit. Oh man from the orange side of the table Nice shirt.

August: 41:48

August. Tracksuit 10 was awesome.

Matt: 41:50

Yeah, it was a good party.

August: 41:52

Oh, I love that. Yeah, not bad, not bad. That was for the Friendship House, wasn't it? Yes, yes, all the money goes to the Friendship House, fantastic. It went well and I emceed the Hamchamack Historical Commission partied the same night, dressed as a news, and there's Rick from Casablanca. So those are my two. I had wardrobe changes several that night, yeah.

Jamie: 42:10

Oh, I was like, why the hell didn't I go? I was at the 3D Luna DJ reunion night.

August: 42:16

Right, right, I remember that was your thing.

Jamie: 42:18

In Ferndale I was DJing that with Darren Revell. That was a crazy night. There was too much damn stuff going on. Looks like we're going to move.

August: 42:25

Magnum, though. Oh yeah, yeah, we've got an offer we might not be able to refuse, of making it a national party.

Jamie: 42:31

Do we want a national party?

August: 42:32

It'll be live in six states at the same time.

Matt: 42:38

All right, so how many places can you DJ at once?

Jamie: 42:40

John, I don't know, is this anything exposed now?

August: 42:47

I'll expose myself as soon as the mics are off, notice. I didn't say cameras.

David Wright: 42:52

Well, I guess you do that all the time.

August: 42:53

It's not new.

Jamie: 42:55

That's why I didn't hesitate. All right, so lots of stuff coming up. Follow the man Cave Happy Hour on the socials and that'll connect you with all of our socials. Beazle Fox.

August: 43:06

Yeah, Beazle Fox Something or other Raw Gusto on the Instas. Raw Gusto DJ.

Jamie: 43:12

Jamie Detroit and then the man Cave Happy Hour. So follow those.

August: 43:16

And the Motor City Hypnotist.

Jamie: 43:18

Yeah, Motor City Hypno.

David Wright: 43:21

H-Y-P-N-O. That's Motor City Hypno on Instagram and Snapchat. The regular socials, youtube and Facebook, are Motor City Hypnotist.

Matt: 43:29

What do you call a bunch of hypnotists that are really hungry, hungry, hungry hypnos? Yes, that's Matt.

David Wright: 43:34

Matt's joke. He pulls it out probably once every four episodes Hungry hypno. I like that, well done man.

Jamie: 43:43

Are you wearing your New Balance 428s right now, dad, maybe, and they're very white.

August: 43:47

With the Velcro the Velcro. That joke came with a VHS copy of Hunt for Red October, that's right, that's right, that's absolutely correct.

David Wright: 43:57

He keeps it in his sweater vest.

Matt: 44:00

Welcome. It's a beautiful day in the neighborhood.

Jamie: 44:03

Oh, all right, there we go. I don't know if we're done, but I think we better stop. It's the man Cave happyhourcom. I'm Jamie Flanagan.

Matt: 44:11

I'm Matt Fox. I'm.

Jamie: 44:12

August Gitschlag. I am David Wright. We'll see you next time. See you, Thanks everyone. Bye.