Man Cave Happy Hour
Welcome to Man Cave Happy Hour – Whiskey, Spirits, and the stories that go along with them.
Join Jamie, Matt, and August as they take you on a spirited journey through the world of fine drinks and fascinating conversations. Broadcasting live from top lounges, distilleries, and happy hours, they explore the best new spirits, uncover hidden gems, and dive into the stories behind the bottles.
From master distillers and cocktail experts to bartenders, foodies, and entrepreneurs, every episode is a toast to craftsmanship, creativity, and the love of a great drink. Whether you're a whiskey connoisseur or just love a good cocktail, pull up a chair, pour a glass, and enjoy the ride.
Produced at the Podcast Your Voice Studios
Man Cave Happy Hour
Shake, Stir, and Swear: The Art of Making Cocktails While Making Friends
Ever wondered which cocktails you should actually master for your home bar? When the Man Cave Happy Hour crew discovered a list of "13 Essential Cocktails Everyone Should Know How to Make," they couldn't resist putting these classics to the test.
Armed with bottles of Sazerac rye, absinthe, Campari, and a lemon that received perhaps too much attention, Jamie, August, Matt and guests Barry and Mike work their way through iconic drinks like the Sazerac, Old Fashioned, Martini and Negroni. What unfolds is equal parts mixology lesson and riotous debate about everything from the wasteful practice of "rinsing" glasses with expensive liquors to the divisive nature of olives in martinis.
The crew uncovers fascinating cocktail history along the way, like how the Old Fashioned got its name from frustrated drinkers simply wanting "a good, old-fashioned cocktail" amid increasingly complicated concoctions—a sentiment that resonates in today's era of elaborate mixology. As Anthony Bourdain would say about enjoying a perfect Negroni, "Your body is not a temple, it's an amusement park. Enjoy the ride."
Between sips and storytelling, they question whether some "essential" cocktails truly belong on the home bartender's list. After all, who actually keeps a bottle of Benedictine or crème de violette at home? As one host puts it, "Some of these are like you have to hike up the Himalayan mountain to find a special herb."
Whether you're a cocktail enthusiast or just someone who enjoys watching friends get progressively more opinionated with each sip, this episode delivers spirits, stories, and endless entertainment. Pour yourself something delicious and join us for the perfect happy hour experience.
https://linktr.ee/ManCaveHappyHour
www.ManCaveHappyHour.com
Jamie Flanagan @DJJamieDetroit
Matt Fox @fox_beazlefox
Merch www.WearingFunny.com
August Gitschlag: 0:01
I said hey, hey, welcome to the man Cave Happy Hour.
Matt Fox: 0:09
I said, hey, hey, welcome to the man Cave Happy Hour.
Jamie Flanagan: 0:16
We're gonna drink a fine whiskey and smoke a really fine cigar. It is time for Happy Hour. It is the man Cave Happy Hour Whiskey, cigar, spirits and stories that go along with it. I'm Jamie Flanagan, that over there is still August.
Matt Fox: 0:33
Gitschlag.
August Gitschlag: 0:33
Matt Fox, I just saw your sexy ass yesterday.
Matt Fox: 0:35
I know what are we doing this again.
August Gitschlag: 0:37
I missed you. I know, I know that's how it goes.
Jamie Flanagan: 0:40
Mondays are Mondays. Mondays happen and we gotta start. Mondays happen in the cave. If you have your hall passes.
August Gitschlag: 0:45
I'm not going to fuck it up for you guys, that's right, if this is your night to get away from the wives, I'm going to not do anything to stop that.
Jamie Flanagan: 0:51
Yeah, so we did. We had some fun yesterday prepping for St Patrick's Day over at Gus's Snug, and today we're doing cocktails.
August Gitschlag: 1:01
We brought in some guests to help us try some of these cocktails, cocktails we brought in some guests to help us try some of these cocktails.
Jamie Flanagan: 1:06
These guys have had a few cocktails in their time. So the concept is 13 cocktails that you should know how to make at home. That's right 13. There's a website, casualmixologistcom, and I get all these kind of crazy things on my feeds and emails and wherever and I'm like oh, clickbait got me, we got something to do Monday.
August Gitschlag: 1:25
You got something to do monday. We got something to do monday.
Jamie Flanagan: 1:27
So yeah, so we were figuring we talk about uh. We had our welcome cocktail, where everybody's kind of wrapping that up and so we can dive into.
Matt Fox: 1:35
Dive into uh there's so much happening over here, right?
Jamie Flanagan: 1:38
yeah, there's a lot so we're not gonna do all 13, because that would just get messy, oh well well, I'm out of here.
August Gitschlag: 1:43
I had goals, the life goals, the only reason I left the house on a Monday. Man, I thought I was putting down 13 cocktails. In August who'd you bring in with you. So we've got a veteran of the man Cave a former guest Barry Mulsos here.
Barry: 1:58
Welcome back, barry. Thank you very much. Guys, glad to be here. Give Nice to see you, glad to be here. Give him a bell, give him a bell there, he is here.
Jamie Flanagan: 2:03
All right, there we go, and a rookie for this podcast that.
August Gitschlag: 2:06
I've podcasted with many times in the old, the other out in Redford there, yeah, yeah, yeah, yeah, my good pal Mike Davis Hi.
Jamie Flanagan: 2:12
Mike. Hi, mike, all right, there we go.
Matt Fox: 2:27
It's not a podcast unless somebody's ringing can do it. It's very high.
Jamie Flanagan: 2:29
Well, until someone says something until something, something's gonna happen.
August Gitschlag: 2:31
I've actually, I've actually taken that off of the table for like just because some of the other pockets. Oh, to me it's a ptsd to election season at work. Someone hitting that bell.
Barry: 2:35
I want to chuck that mother I know you can get rid of that bell you didn't have it, that was easy button, yeah that's right right but uh, so 13 cocktails to uh do at home.
Jamie Flanagan: 2:47
But what, uh, what are some of your favorites?
Mike: 2:50
you're, you're the new guy in, I'm a bourbon guy yeah, like like, uh, manhattan's old fashions in that sugary, sweet hummingbird. Okay, kind of genre. All right, all right, I love that you flapped your wings well, he is a hummingbird kind of genre.
Matt Fox: 3:04
All right, I love that you flapped your wings on that one.
Jamie Flanagan: 3:06
Well, he is a hummingbird of a man, are you taking the time to make the cocktail or are you just drinking it straight at home?
Mike: 3:11
Generally, speaking, I'm trying, I'm trying. Not every other one is just a straight pour of bourbon. Every third, maybe let's do a little something. Make a black Manhattan.
Jamie Flanagan: 3:24
Why's it got to be a black Manhattan?
Mike: 3:26
Because if it was a white Manhattan?
Jamie Flanagan: 3:28
it would have cream in it and a kernel.
Barry: 3:30
And yeah.
Mike: 3:31
Milk and bourbon, please. The Vernon Shirley Munch, that's rum chocolate.
August Gitschlag: 3:38
There's milk, my dad knew a guy that used to pick up a guy from work back when he was a kid. His mom was drinking milk and scotch, which is a thing there's actually a region of Scotland that drinks scotch and milk it was an absolute thing, yeah.
Matt Fox: 3:49
Yeah it's a thing, is it warm rum and scotch.
August Gitschlag: 3:54
It's how you kept your ulcers when you're drinking in the morning.
Mike: 3:58
Quiet down.
Matt Fox: 3:58
Quiet down down there.
August Gitschlag: 3:59
Put that milk in there.
Matt Fox: 4:07
So that's how milk of magnesia came about. Probably, I think it was called milk.
Jamie Flanagan: 4:11
I do the same thing. I usually. It's usually an old-fashioned or a manhattan and uh, I like I got a couple uh darker. You know, not just the, the vermouth, but I'll do the uh, nino, uh or the amaro to make it a little darker.
Mike: 4:26
But I go a little lighter on those because they're they're very potent I'm a smoker but so I need, like, when I do it I do hard because, like I can't taste the difference okay, right so I need like I need a real color that's what this is. It's like subtleties don't really okay work for me. It's like it's got a nice little picante. Fuck you like. Hit me in my mouth.
August Gitschlag: 4:46
Did you say fuck you? Yeah, you're good.
Jamie Flanagan: 4:48
Can I cuss, motherfucker.
Matt Fox: 4:52
You said George Collins?
Barry: 4:53
What was George Collins? Give me the seven words Shit, dirt and what.
Matt Fox: 5:03
Welcome to the band game, all right.
August Gitschlag: 5:07
I thought it was like motherfucker and tits. That's how I ended it.
Jamie Flanagan: 5:10
That was the 70s.
August Gitschlag: 5:12
You couldn't say booger, so I did go through this list and there's a couple things here that I. There's only one that I've never heard of. It was the number six. A stable job heard of right. It was the number six uh a stable job?
Barry: 5:30
oh, you can come back anytime I'm stunned, I'm shocked, shocked.
August Gitschlag: 5:37
I said let me now. I have to engage. Oh, no, no, I see it's called a retirement account.
Mike: 5:41
I see, I see youoset Closet.
Jamie Flanagan: 5:42
Closet, closet, closet, closet, closet, closet, closet, closet, closet, closet, closet, closet, closet, closet, closet.
Barry: 5:44
Closet.
Matt Fox: 5:59
Closet.
Mike: 6:00
You're listening to 100.5. Tca fully good time only station.
August Gitschlag: 6:04
He was on radio when he was in college. This Vieux, vieux Can't pronounce it. Eat your heart out, francophiles. This complicated drink features cognac and the unique French herbal liqueur, benedictine.
Barry: 6:19
I haven't seen a bottle of Benedictine Dude the 70s called they want their liquor back.
August Gitschlag: 6:23
It's a TWA first classs called. They want their liquor back. No, it's a TWA first class menu in 1972.
Barry: 6:27
Or Benedictine and Brandy B&B.
August Gitschlag: 6:30
Oh, that one I don't.
Barry: 6:30
That one sat right next to the Galliano bottle on every car.
August Gitschlag: 6:33
Well, every grandparent has a Galliano bottle Absolutely.
Mike: 6:36
Was that the green stuff?
August Gitschlag: 6:38
Galliano's yellow.
Mike: 6:38
No, no, no.
Jamie Flanagan: 6:45
The Benedictine? Is that the stuff that the monks made? That's chartreuse, again, not bourbon. When you're making something at home, what are you whipping up?
Barry: 6:50
I have to admit to one thing I've got to get this out there. I have this really nice cocktail shaker at home. A friend of mine gave it to me as a gift. She's like your bar doesn't have a cocktail shaker. You should have one.
Barry: 7:03
You can plant crops in the dust on top of that thing I get kind of lazy, I just tend to dump some booze in a glass and throw it back. But on the rear occasion when I do do like a cocktail sort of thing at home, I'll do an easy mix, you know. So I can just, you know, pour in a glass with some mixer or like a Manhattan.
August Gitschlag: 7:24
I see my favorite right, one of my favorites, right there in your hand.
Barry: 7:26
He's got that bottle, doesn't?
Mike: 7:28
he, that's right.
Jamie Flanagan: 7:29
A little Sazerac rye I didn't want to interrupt you Barry?
Barry: 7:32
No, that's just fine. I was pretty much at the end of that thought.
August Gitschlag: 7:35
We've got the Wild Turkey 101 rye in the other room too.
Jamie Flanagan: 7:37
We do, we do a Sazerac. Oh nice, I'm happy to hear that let's do it with the Sazerac rye, although most recipes, when you look up the Sazerac recipe, it doesn't call for the Sazerac rye.
August Gitschlag: 7:50
It usually calls for a spicy rye or something.
Jamie Flanagan: 7:52
Yeah, but I just figured well, I have this. We haven't cracked it.
Mike: 7:56
I haven't been able to find a Brockmire jacket in order oh, I'm a, I'm a, I'm a pretty good pretty good uh, brockmire Uh yeah, like I remember like one of the use of watch that show together.
August Gitschlag: 8:11
No, yeah, yeah, they're watching.
Mike: 8:14
Announce DCFC games on TV at the house. As Brockmire Ah.
Jamie Flanagan: 8:19
I love jazz.
Mike: 8:20
He's got more grass up his ass than a Hispanic drug dealer does.
August Gitschlag: 8:25
You can't bury that ball in a Jewish cemetery because it just got tattooed you can't no, come on, you're a public person what it's a joke about a whole run.
Mike: 8:33
I know, but repeating a joke still puts you on the hook for saying that joke.
August Gitschlag: 8:37
I think I'm going to be okay.
Mike: 8:38
I don't know, I don't know. This goes to like millions of people.
August Gitschlag: 8:42
Yeah that's true. Yeah, it's true, I should watch myself. Your fans in Taipei, fortunately the Pope is not really upset with you. No, they're going to love the Brockmire references, because I think he called cockfighting matches in Taipei. He did.
Matt Fox: 8:56
I'm just going to be a fly on the wall for this episode. This is going to be great. Would you like some help?
Mike: 8:59
with that Vicky. No, is that real?
Barry: 9:04
tomato ketchup there's a little foreskin on this thing. I can't get off I think I'm going to do the same.
Jamie Flanagan: 9:12
Just sit back and let it happen, man All right, but I'm on the list because my cocktail's out, so I don't want to convince our way through the list and sit here without a cocktail.
August Gitschlag: 9:21
But I want to talk about absinthe, though that's part of this recipe. It's part of the recipe, so is this American absinthe? You can't get any kind of, like Napoleon's army fails at Waterloo absinthe anymore, you can get French in here, but it's a bitch.
Mike: 9:36
So this is Domains, or Pavans, so this is French.
August Gitschlag: 9:43
So it's pure frog absinthe.
Matt Fox: 9:46
A couple summers ago we actually were in New York. We saw Moulin Rouge, the redo of Moulin Rouge, and there's an entire set of them singing about absinthe. There's a whole scene. It's a whole scene and it is amazing. They go around the entire stage with a glass of absinthe and they're all drinking on it. It's not real.
August Gitschlag: 10:03
I saw Moulin Rouge stage with a glass of absinthe and they're all drinking on it. It's not real, but I saw mulan musical this year here at the opera house.
Matt Fox: 10:07
It was great.
Barry: 10:07
Oh, it was amazing you know the thing about the whole absinthe thing. Of course you know when you're just drinking absinthe. The ritual, the spoon the sugar the dripping of the water. I did it once in vegas when I turned 50. I was in vegas, thought, hey, I'll do an absinthethe. I never had done it before. And actually I was talked out of it when I was in France once which was hilarious, but by a local. But I thought, yeah, I should do this and I kind of dug that simple little ritual with the drink.
August Gitschlag: 10:37
I did it that little heroin spoon of a sugar cane. I did it, I went to Germany.
Mike: 10:41
I was sober at the time and they're like okay, suspend you know whatever, just do it. It was messy, it's easy. No, it messed up your mind it was legit it was real Wormwood, it was the real deal, so it was basically a mushroom trip. Yeah, and then the Heidelberg.
August Gitschlag: 10:59
Schloss and everything it was falling down.
Mike: 11:02
It's like was falling down, it's already fallen down, but in our minds it's a real deal over there.
Jamie Flanagan: 11:08
Well, here's the weird thing about this recipe there's not really absinthe in it, but it calls for absinthe You're supposed to rinse your glass with it and then dump it.
August Gitschlag: 11:20
Yeah, I'm not going to do that, I ain't wasting.
Jamie Flanagan: 11:22
I'm going to do it.
August Gitschlag: 11:23
You're going to rinse the glass.
Jamie Flanagan: 11:25
Yeah, we'll rinse the glass. I follow the recipe right, it's a bit of a barbarian.
August Gitschlag: 11:31
What does every single person from a liquor rep, every single person we have, on this?
Matt Fox: 11:35
show.
August Gitschlag: 11:36
Drink it the way you like it. Put the absinthe in it.
Matt Fox: 11:40
Put the absinthe in my motherfucker.
Barry: 11:42
But when you're talking about classic recipes, you should probably just at least for conversation.
Jamie Flanagan: 11:47
Yeah, just for the purpose of this. I may or may not do that.
Matt Fox: 11:52
Well, let's get to that point. It's like drinking your mocktails August.
August Gitschlag: 11:55
Is your life insurance covered? Are you good?
Mike: 11:58
Are the beneficiaries checked out? Oh yeah, let's go for it.
Jamie Flanagan: 12:02
What do we use this for? You can see, the bottle is like there's barely anything out of it. We bought it for something.
August Gitschlag: 12:08
We bought it for something and I don't think we used it. You brought it in. Yeah, I did bring it in, it was you. I had to go to Wine Garden to get it because none of the other little liquor stores around there had it.
Matt Fox: 12:18
And then you know, Big Tony comes through, Big Comes through, oh yeah, I think Tony had the absinthe.
August Gitschlag: 12:23
I don't remember what we had that for, but it's been here for two years.
Matt Fox: 12:27
All right, I was like oh, it'll keep, it'll keep and keep and keep.
Jamie Flanagan: 12:30
Should I?
August Gitschlag: 12:31
I made three and I figured we'd divide it up. That's fine. Yeah, that's good. Five of us, that'll work All right, you don't have to be.
Matt Fox: 12:39
Remember what happened yesterday, jamie?
Jamie Flanagan: 12:41
Yeah, Okay, so we'll get into the other cocktails on the list, but coming in at number three, no, it's actually number seven. Number seven on the countdown.
Matt Fox: 12:55
Sazerac.
Jamie Flanagan: 13:00
So, yes, it calls for a quarter ounce of absinthe, two ounces of rye whiskey and we figured we'd go with the Sazerac rye, since it's a Sazerac cocktail. A quarter ounce simple syrup and I got the pre-made one.
Matt Fox: 13:10
I'm cheating it out there no reason to cook Four dashes of.
Jamie Flanagan: 13:14
Pichard's bitters, and then one dash of Angostura bitters.
August Gitschlag: 13:20
It's going to change everything.
Barry: 13:23
No this is an orange.
Mike: 13:25
That's the regular bitters and that's some fancy bitters.
Jamie Flanagan: 13:28
Yeah, but it's not an orange bitter. No, neither one of them is orange.
Mike: 13:34
That's the standard.
Jamie Flanagan: 13:34
Agostino's.
Barry: 13:36
Fish Oats isn't.
Jamie Flanagan: 13:39
Orange? I don't know. We had a bitters expert on the show once, oh, really.
Mike: 13:43
Mickey Lyons, if you're listening, call in.
August Gitschlag: 13:46
Yeah, no kidding.
Jamie Flanagan: 13:47
It's like, I don't know, Rebar or something.
Mike: 13:50
She makes her own bitters.
Jamie Flanagan: 13:52
I believe that Early 1800s. I don't know. You want to read that while I keep working on the cocktail.
Mike: 13:58
Sorry to critique.
Jamie Flanagan: 13:58
No no. And then a lemon twist for garnish. So it calls for a mixing glass, a jigger, a bar spoon, a strainer. And so prepare an old-fashioned rocks glass, rinse the glass with absinthe, then discard. So you're taking that absinthe and you're put oh, I gotta rinse the glasses first, man.
August Gitschlag: 14:19
We can dump ice back and forth.
Matt Fox: 14:20
It's fine it works, go for it. You got two glasses right in front of you.
Barry: 14:23
You can dump ice back and forth. It's fine, it works. Go for it. You got two glasses right in front of you. What are you trying to pitch?
Mike: 14:27
You know what it's made with gentian root is what it is. It's more aromatic. It doesn't taste like anything, right, it's got a very strong anise thing going on there. Rinse that glass, dump rocks in it and go to the next one. It doesn't taste like anything, it's just the nose.
August Gitschlag: 14:45
The nose knows so much rinsing.
Jamie Flanagan: 14:51
Alright, is that licorice?
August Gitschlag: 14:56
Yeah, Epsom still has that anise-ness to it.
Mike: 14:58
But it's also that bitters that has a little.
Barry: 15:02
Oh yeah, that's two fish.
Jamie Flanagan: 15:04
Alright, there we are, got an assembly line here, Says the guy who says he's not into cellophane, all right. So rinsing the glass, is that? It Just like a swirl? Is that rinsing the glass?
Barry: 15:14
I don't know man, that seems rinsy to me.
Mike: 15:17
You know, it's like vermouth to a martini right.
Barry: 15:22
We've seen ritzification before.
Jamie Flanagan: 15:23
Just let the vermouth blow the gin. A kiss.
August Gitschlag: 15:27
Don't bruise it, whatever you do.
Barry: 15:29
Describe vermouth to the gin Wave the bottle over. Yeah right, Gin rocks Okay.
August Gitschlag: 15:37
Gimlet.
Matt Fox: 15:39
I'm finger-banging the ice August I brought a dump.
August Gitschlag: 15:45
A spit can.
Barry: 15:46
Do we?
Mike: 15:47
have to spit, or can we actually drink? Oh, we can do this I don't know if this is like.
Barry: 15:51
No, this is all about boozing.
Mike: 15:52
He's out bullshitter.
Jamie Flanagan: 15:54
All right. So there you go, we rinsed with the absinthe. Combine remaining ingredients in a mixing glass filled with ice. I need some ice in this bad lad here, man. To mixing glass filled with ice. I need some ice in this bad lad here, Matt. To the left, to the right. So I already put the two ounces of bourbon the quarter ounce of simple syrup, four dashes of the Pichards and then one dash of the Angostura. And now we're doing ice.
Matt Fox: 16:25
I'll give it a stir.
August Gitschlag: 16:26
How much? Of a make-at-home cocktail. Is this All right?
Jamie Flanagan: 16:29
Matt, there you go. Just want to go to bars.
August Gitschlag: 16:32
Yeah, that's why I go to the Painted Lady. I have Andrea, make me one of these.
Matt Fox: 16:40
I'm twirling the spoon, august. Yes, I see you're twirling, you're not bruising the alcohol.
Barry: 16:43
I'm twirling the spoon, August. Yes, I see you're twirling. You're not bruising the alcohol. Much twirling of the spoon.
Jamie Flanagan: 16:46
Swirly, swirly, swirly. Here's the thing. I went to a cocktail class. Big Tony from the Wine Garden called me up. He's like, hey, I got an extra ticket for a cocktail class, all right we got a smaller strainer.
August Gitschlag: 16:59
Yeah, there might be.
Jamie Flanagan: 17:03
Yeah, you don't.
Mike: 17:04
There's nothing to strain except a couple of ice, not full.
Jamie Flanagan: 17:10
So yeah, so Big Tony calls me up and go to a cocktail class and it was a friend, Greta Harper, who was From Makers at one point Now with Diageo. She's doing Diageo now, thank you, and we need a lemon, the garnish is a lemon, the picture shows just a lemon twist. A lemon twist, so just the rind.
Mike: 17:37
Give me a knife, I got it. Hand me the goddamn lemon. Next to the other room. You got it.
Barry: 17:44
Do it, do it Cool, come on Zesty, that's Zesty.
Mike: 17:48
It's like potato chips.
Matt Fox: 17:50
There it is, I got it.
Mike: 17:55
Does it say to rim the glass? It's going to be like a fap. Do we rim the lid, jumper? I have a feeling that this is a little more than a twist, right?
Barry: 18:04
now there's an actual trained mixologist going these heathens. Do it backwards so you squeeze the oil in the skin side, not the pulp side.
Matt Fox: 18:15
Wait, you gotta smack the glass, flap it.
August Gitschlag: 18:19
I jerked off my glass.
Matt Fox: 18:21
Slap the rib.
Jamie Flanagan: 18:24
It's flavorful.
August Gitschlag: 18:27
This root smells amazing right now. Smells like lemon, smells like someone just dusted.
Matt Fox: 18:34
Feels like 1976 with Lysol disinfectant spray. All right.
August Gitschlag: 18:39
There we go, because you crop dusted and if you have ovarian cancer because of it. Cheers Ovarian cancer, it, it, it's the Sazeran Cheers Ovarian cancer.
Mike: 18:47
No, it was like the talc bullshit.
August Gitschlag: 18:48
I know, I know, I know, All right Chin chin.
Barry: 18:51
I'll tell you I'm a fan.
August Gitschlag: 18:54
Delightful cocktail.
Jamie Flanagan: 18:54
I love these. I do too.
Barry: 19:02
That wasn't too much work, i's harder work, opening up the bitters, than when I was a kid.
Mike: 19:08
I grew up in St Louis Missouri, south like Washington Missouri. There was a small, cutesy little town. And they would have potpourri in my room. This is very Kimswick. Kimswick was the name of the city. This tastes like Kimswick, kimswick was the name of the city and this tastes like Kimswick, there's a lot of lemon in the air, which is nice, there is.
Jamie Flanagan: 19:28
I think of all of us beating off the lemons.
Matt Fox: 19:30
There's a bit of aromatics going on right now.
August Gitschlag: 19:34
We did an episode on smoking cocktails and we realized that maybe it's not anything to do with the taste, it's just our taste buds have changed because of the smell Right. It made us taste different. The smell Right it made us taste different.
Barry: 19:43
The aromas Yep, this is a mighty good burger. It's a damn good cocktail.
Jamie Flanagan: 19:47
It's a rye, so it's a whiskey. It's a mighty good whiskey cocktail.
Mike: 19:52
Scotch and rye is kidding me here. Bourbons, come down, but a rye or a scotch will get me right in the back of the adenoids.
Jamie Flanagan: 20:00
I don't know if I'd do two of these. I would, I have, I have.
August Gitschlag: 20:06
Especially. You know, yeah, this is a good size to do two.
Matt Fox: 20:12
Yeah.
Mike: 20:13
Well, I mean.
Jamie Flanagan: 20:13
I poured three cocktails.
Mike: 20:15
Do me a favor, I'm going to be your guy. Give me that bottle For somebody who's just a straight up bourbon guy, there's water.
Jamie Flanagan: 20:25
Yeah, if you don't mind. I haven't opened it, yet I brought it to rinse glasses if we needed.
Mike: 20:30
I just want to see what this recipe has done to our rye.
Jamie Flanagan: 20:33
And then there's a dump. You don't?
Mike: 20:36
No, I just want to see, because it could be like maybe what we put into it did not make it.
August Gitschlag: 20:41
Oh, if you're going to drink just straight Sazerac, yeah, you're going to make a huge difference.
Mike: 20:44
Oh no, that's what I mean.
Barry: 20:45
I've got to say, because this is where I have to admit to being a hypocrite, because I tell people all the time that I don't like black licorice, the candy.
August Gitschlag: 20:55
Oh, I love the black licorice. I'm not a fan.
Barry: 20:57
Good and plenty makes me want to throw up. Oh so you hate black licorice? I go. Yeah, didn't we get drunk on ouzo down in Greektown?
Jamie Flanagan: 21:07
Absolutely we did.
Barry: 21:08
Oh yeah, and don't you. I mean, you'll drink like Sambuca and Rocky. You've done that with us. Yeah, I am a hypocrite, indeed I actually. It might maybe just have to be in booze, but just the concept of eating, you know, aniseavored candy, just like no.
Mike: 21:23
The bowl by the door. Yeah, no, none of that. That was a big thing in Hamtramck. I did a gift basket for my family and bought things from Hamtramck. That was always the little anise-covered candy yeah, they were probably five years old Dusty candy.
Barry: 21:46
That was like.
Mike: 21:47
Candy Corgan. Check their names, percept their anonymity.
Jamie Flanagan: 21:52
Tony invited me to a cocktail lesson class thing, and Greta was hosting it and they talked about the Because it was the first drink we were doing was going to be the Old Fashioned, and she was telling the story about where the Old Fashioned got its name and originally when, uh, you know, whiskeys were starting to be poured, people were slinging drinks, and that's where it came. You would sling the drinks, it was, it was. They were called slings right, and people would just physically down the bar. Well, no, it was just calling.
August Gitschlag: 22:21
the drinks were a sling Right and so what Singapore sling it was, it was.
Mike: 22:25
That's a different. That's a. It was just, it was just a whiskey.
Jamie Flanagan: 22:28
It was just a whiskey it was. It was here you go Slinging a whiskey.
Barry: 22:31
Yeah.
Jamie Flanagan: 22:32
And and that was just that, was it. And then it's like now, right, our sling is the Singapore sling, it's the you know, ted's taboo sling. And so people, and they're like trying to be all the fancy pants with their things, one to cover up the really crappy booze they were selling.
August Gitschlag: 22:51
Well, that's how it started.
Mike: 22:52
To cover the really crappy booze and spittoon With the fact that it might make you blind.
Jamie Flanagan: 23:06
And then to have something that would be their own and people would go good, lord, just give me a good, old-fashioned cocktail, and that's where it came from. People trying to get away because that's happening now with all the crazy, crazy, crazy cocktail, cocktail, cocktail, more deeper things intricate, right?
Matt Fox: 23:21
you mean it takes you 15 minutes to make one cocktail?
Jamie Flanagan: 23:23
yeah, exactly so that's where the uh.
Jamie Flanagan: 23:27
that's where the the old-fashioned uh came from. Which is number coming in number one on the list? It's uh the old-fashioned uh on this list of 13 cocktails that you should make home, and we kind of agree that uh the old-fashioned is something that kind of gets made at home because it's pretty easy. I waver between grabbing a sugar pack I don't have sugar cubes. I should get sugar cubes, but I got the sugar pack. I'll get that. We'll use it when the horses visit. I got the raw sugar and just throw a pack in there and then the bitters muddle it a little bit, get the rock sugar stirrer.
Jamie Flanagan: 24:01
Yeah. Ziploc bag it into the fridge.
Mike: 24:08
I like that, I'm a man of experience. I heard from this one dude one time.
Jamie Flanagan: 24:12
I like that Sometimes I do the simple syrup and sometimes I'll do the sugar pack.
Mike: 24:17
The thing about the simple syrup. You got sugar in your pants right now, Mike.
August Gitschlag: 24:20
You got some sugar in your pants right now I got sugar everywhere on my body.
Mike: 24:24
When you do a simple syrup it introduces water into the thing, so that's kind of dilute, but that's part of the original recipe. I like my sugar stick. Oh yeah, got it.
August Gitschlag: 24:38
That was my nickname in college Sugar stick and it changed me.
Jamie Flanagan: 24:46
I'm enjoying this. Actually, now that I'm having this, I would do another one. I would do, I'm kind of lamenting, having made it short.
Mike: 24:53
But it's one that you don't want to bang. You're not going to slam it, so you're going to drink this.
August Gitschlag: 24:58
Yeah, they have a $80 Sazerac on the menu at Painted Lady Using some super high-end rye and some crazy absinthe they have there yeah it's like. It's like an 80 drink. It's not right. It's, like you know, 13, 13 dollars painted lady sazerak, 80 bucks like whoa, okay, order it in a gong yeah it should it better.
Jamie Flanagan: 25:17
So next up on the list is the martini. So the first four are are pretty straight up. So you got the old-fashioned. Then you have the martini. So the first four are pretty straight up. So you got the old-fashioned. Then you have the martini and the Manhattan. So number two, martini, calls for gin. It's calling for the gin martini.
Matt Fox: 25:31
Most.
Jamie Flanagan: 25:34
American's the martini is a vodka martini.
August Gitschlag: 25:38
You can thank James Bond for that.
Barry: 25:40
Yeah, smirnoff, you're very well, which is no longer being made right Smirnoff, which is no longer being made right.
Jamie Flanagan: 25:46
No, smirnoff is dead. That's Yakov Smirnoff. Oh no, stoli's dead.
Mike: 25:51
Stoli's dead? No, I think so. No, there's a well-known vodka that's done.
Matt Fox: 25:56
Tito, no, no, no, no no.
Mike: 25:58
The European. No, no, no, no. I want to say it's Smirnoff. No, not Smirnoff. Sorry, no Stoli. I think it's Stoli, that's my favorite, martinez, that's Russian. Yeah, that's like the oldest brand over there.
Jamie Flanagan: 26:11
Whatever You're Asian, is that just because? Look it up what vodka has gone the way of the dodo, but alright, stoli filed for bankruptcy.
Barry: 26:24
Thank, you Wow okay really In the United States. Reorganization of debt.
August Gitschlag: 26:31
Cyber attack and Russia's suing them.
Barry: 26:34
Oh, that'll do it.
Jamie Flanagan: 26:37
Yeah, but there's been a backlash about the whole. Oh, it's Russian, you know they're mean people. Let's not drink that.
August Gitschlag: 26:45
We're actually Latvian. I think that's our line.
Matt Fox: 26:49
We just won an Academy Award too.
Barry: 26:51
Yeah.
Matt Fox: 26:55
Latvia, just won their first Academy.
Jamie Flanagan: 26:56
Award. They're feeling it right now. Yeah, here's my problem with martinis. I don't like olives.
Matt Fox: 27:02
Oh, I lost my favorite part.
Jamie Flanagan: 27:03
See.
Matt Fox: 27:04
I'm not an olive, really Salty juice.
Mike: 27:06
I've known you for how long. Yeah, I don't like olives, like here in my dimples. I just want all that olive juice Right in my dimples, straight from your strainer.
Jamie Flanagan: 27:14
Here's what did it for me. On the olives, I worked at a Domino's Pizza Forever and a day and I had to open those cans. I worked at Chuck E Cheese. You open that can, and it's just blue, those are barely olives.
August Gitschlag: 27:28
They're genetically modified.
Jamie Flanagan: 27:32
It destroyed me. If you knew how they made a Spanish olive.
Barry: 27:35
You'd never eat another one.
Jamie Flanagan: 27:38
I just can't.
Barry: 27:38
I was poking out with the pecker, they soaked them in lye to basically redistribute the flavors and the colors so that they'll have a green olive in there that isn't quite ripe and it'll turn black just like the rest of them eventually. But yeah, like a pile of real olives, black olives, no.
August Gitschlag: 27:58
The olives and dates with the feta.
Mike: 27:59
You get in Hamtramck at the store, those big, thick green.
Jamie Flanagan: 28:04
Green are worse. The black are awful, the green are worse.
Matt Fox: 28:06
So do you even cook with olive oil?
Jamie Flanagan: 28:09
Olive oil by association. Killed by association with the olive oil. What's?
August Gitschlag: 28:13
weirder, him not liking olives or me hating pickles.
Jamie Flanagan: 28:16
Oh, I despise pickles.
August Gitschlag: 28:17
Pickles are cucumbers soaked in Uber. You're going too far now.
Mike: 28:23
Michael Davis Pick cross the line.
August Gitschlag: 28:25
All the same trick for good food.
Barry: 28:27
By the way, Jimmy, you'd be screwed in Spain.
Jamie Flanagan: 28:30
Pickles are the devil.
Barry: 28:34
Olives on everything. Put olives on the ice cream Book me a flight. Jimmy, you'd be fucked in Spain. That's funny, absolutely.
Mike: 28:45
How cheap are the plane tickets?
August Gitschlag: 28:47
I can get them over there for.
Mike: 28:50
Ask him for a friend. Ask him for a friend.
August Gitschlag: 28:53
Kat's already asked when we're going somewhere. I said we're going to have dinner.
Mike: 28:57
Hey, no, wait, wait, wait, no. Is there a wall? Do you bring family into this or no? What are you talking about?
August Gitschlag: 29:04
She's been on the show.
Mike: 29:07
Not on air August.
August Gitschlag: 29:08
My mom's watching Hi.
Mike: 29:09
Mom, hi Ellen, thank you so much for the card.
Jamie Flanagan: 29:12
My sister. Thank you so much. I appreciate it. Thank you, guys for the balls.
Barry: 29:20
The fan club.
Jamie Flanagan: 29:22
Give it a thumbs up.
August Gitschlag: 29:26
Thumbs up.
Jamie Flanagan: 29:27
Number three coming in at number three on the hit parade is the old-fashioned, and that's just the sweet vermouth. What vermouth do you have at home, angus no that's the bigger Vermouth.
August Gitschlag: 29:41
You have fancy vermouthss.
Jamie Flanagan: 29:42
Everyone else has the same shit.
Matt Fox: 29:44
There's Dolan.
Jamie Flanagan: 29:47
The other one. It looks like. It looks like coochie, but it's cookie.
Mike: 29:53
It's like a Frenchy looking one. No.
Jamie Flanagan: 29:56
I got yelled at for having that. Frenchy one.
August Gitschlag: 30:00
No, there's another Martini.
Barry: 30:02
Rossi is usually the one I think we see it's a Kroger brand, we're going to use this one.
Matt Fox: 30:09
I got yelled at Red means sweet green means dry.
Mike: 30:13
Green is sweet, red is sweet, green is dry.
August Gitschlag: 30:16
That's what I said.
Barry: 30:20
Red is sweet like cherries, here's another Spain for you. They do vermouth over there, like you would not believe.
Jamie Flanagan: 30:27
Oh, yeah, yeah.
Barry: 30:27
Every little bar does their own vermouth. Oh yeah, I bet.
Jamie Flanagan: 30:32
And it's a lot of fun seeing what folks have out there.
Mike: 30:34
Mickey Lyons came back from Portugal with like 20 different bottles of vermouth in her bag. They had a party at her house.
Barry: 30:40
Yeah.
Jamie Flanagan: 30:44
It was like, oh, try it with this vermouth, try it with it, she's been. She was at Tokororo while we did the Tokororo episode, I think she was. We haven't had Mickey on the show proper.
August Gitschlag: 30:53
Let's get her before she leaves, she's leaving to do that Great Lakes tour. She's the historian on the tour.
Mike: 31:01
There are actually going to be 850 dockages at the Port Authority this year on Great Lake Desiree. That's like quadruple the number of last year.
Barry: 31:10
It's like.
Mike: 31:12
Detroit's a thing, and river cruising is a thing, I have friends who are retired teachers and they are doing the history thing for the boats when they when they pull up, yeah, they do a little day excursions or whatever, and mickey used to do like she would mystery tours she would do on boat and last year she did off boat and she would take buses of people to the mariners church, yada, yada, yada, for their like little three-hour excursion and bring them back. This year she's going to be back on boat for like two months and she's just Mickey, if you're watching, I love you.
August Gitschlag: 31:48
Yeah, we'll get you. We'll find a reason to get you here.
Jamie Flanagan: 31:50
Yeah, coming in next is the Daiquiri, and the Daiquiri is an oft-confused tropical drink by tourists.
August Gitschlag: 32:01
It looks like a margarita to me.
Jamie Flanagan: 32:03
Yeah, with rum, it's rum.
August Gitschlag: 32:04
The one that they have.
Jamie Flanagan: 32:06
It's a true daiquiri just needs rum, lime juice and sugar.
August Gitschlag: 32:11
Unfortunately, the blender is broken. A lot of noise Blender is broken.
Jamie Flanagan: 32:14
There's no blender, no that doesn't call for a blender Over ice Over ice Shaken and then shaken with ice and poured.
Barry: 32:26
Neat, yeah, everybody has an idea that a daiquiri is this elaborate thing because you can get it because we've all been to the lake of the Ozarks in Missouri but misunderstood by tropical tourist traps so two ounces of rum, one ounce of lime juice, three quarters ounce simple syrup and then a lime wedge.
Jamie Flanagan: 32:43
That is a traditional, honest to.
August Gitschlag: 32:45
God, it's just rum and lime, huh. You might get that simple limeade and just put some rum in it.
Mike: 32:51
So it's not even over ice, it's shaken. Oh, simply lime.
August Gitschlag: 32:55
The lime one is better, and that's a cocktail.
Jamie Flanagan: 32:59
That's a drink. When you do it over the crushed ice, that's a drink. You, martini, that's a drink. When you do it over the crushed ice, that's a drink. You know, this is a cocktail, it's a cocktail. So yeah, the last word.
Mike: 33:10
Wait, wait. That's a good question to ask. Like, a cocktail is not over ice?
August Gitschlag: 33:13
I don't know, because I mean it's got jingle, jingles, yeah, yeah, so I don't know, I don't think it's a part of the definition, but I like where your head's at there.
Jamie Flanagan: 33:22
I'm talking in the daiquiri vein. The last word was the next one, which calls for chartreuse. You guys said that was invented at the DAC Somewhere.
August Gitschlag: 33:34
Yeah.
Jamie Flanagan: 33:36
There is something that was, and that came up at that cocktail class and the guy that was teaching the class. He said yeah, the great thing, they invented it. Now they can't make one to save their lives.
Barry: 33:50
Detroit Yacht Club created, or was it Bayview Yacht Club?
August Gitschlag: 33:56
Detroit Athletic Club.
Mike: 33:57
But look up Bayview, the creamies.
August Gitschlag: 34:00
Oh, the other drink they invented there.
Matt Fox: 34:02
There's a Tom's.
Jamie Flanagan: 34:03
Oyster Bar.
August Gitschlag: 34:04
Tom's Oyster Bar is famous for that, the ice cream and rum.
Jamie Flanagan: 34:07
They might have been invented there, but Tom's Oyster Bar is pretty renowned for that one, I do believe.
August Gitschlag: 34:13
The last word is a gin-based cocktail originating at the Detroit Athletic Club in the 1910s.
Mike: 34:17
Shortly before the start of Prohibition. How about Bayview?
Barry: 34:28
Yes. So, by the way, you raised a question a moment ago about the word cocktail. Careful audience, yes, but it actually goes back to I have recently read this and I have not had the chance to verify it, but I'm talking about, within the last few days, those dumb things that pops up in your feed but the idea that a cocktail is mixed. And it goes back to horses because naturally, normally a horse's tail just kind of hangs. You know, your average horse, but if they're a mixed breed horse, they will often have a tail that sticks up a little bit, sort of like when they're about to let rip with one.
Barry: 35:03
Or it might have to have an interrelation, but its tail looks like that of a rooster.
Mike: 35:09
Cocktail because the horse has been inbred, Not inbred. Interbred with a chicken.
Barry: 35:16
Yes, that's exactly what happened, I'll get back.
Mike: 35:19
No, no, I'll get back to you on that one.
August Gitschlag: 35:21
So we got the last word, which I thoroughly enjoy. There's a bartender that used to be in the hotel lobby at what's the new one that's down in Corktown Godfrey. She's now at Lost River Clothes Mutiny and I've gone to see her just to get her last word because she has a perfect last word.
Jamie Flanagan: 35:42
We should do that for the last word. Oh, Blake's looks like it's on the horizon. Yeah, we finally got a response.
August Gitschlag: 35:48
The guy from Grand Trunk is kind of whittled away Tim. We'll get back to him.
Jamie Flanagan: 35:55
There's so many shows to do like the one we're in the middle of. Yeah. But, yeah, so last word? The last word is a london dry gin about three quarter ounce, and then the green chartreuse.
August Gitschlag: 36:09
uh, you said is is difficult to find. It's hard to find right now, yeah, yeah, yeah, unless you got uh. You have a restaurant, uh system that has and sells a whole bunch then you can't get the allocation to the really, yeah, all right.
Jamie Flanagan: 36:21
So, and then luxardo maraschino liqueur.
August Gitschlag: 36:24
Which is so delicious it makes that whole cocktail.
Jamie Flanagan: 36:26
Yeah, I have that at home. We bought it for one of the cocktails we did with.
Matt Fox: 36:32
Sarah from the Flavor Journal. Oh man yeah.
Jamie Flanagan: 36:34
I forget which one it was, because there's the Luxardo liqueur, which is clear.
August Gitschlag: 36:40
Yeah, but then you have the Luxardo, the juice, the juice with that substance. No, it's entirely different.
Mike: 36:48
Are those alcohol? Yeah, no, it's magical.
Jamie Flanagan: 36:55
They are the best. It's like when your jar is empty of cherries. You're like, well, what do I do with this magical juice? Right, we did. We searched for a cocktail to do, do, and all the other cocktails were coming up with this maraschino the cur. Uh, we finally found one. Uh, this girl, sarah, on a flavor journal, made a cocktail uh-huh, uh and uh, she's down in, uh, some yeast fermented so yeah, it was gorgeous.
Mike: 37:18
She's in st louis, I believe. So my people yeah, and uh, pizza, so I I forget the name of the cheese.
Matt Fox: 37:25
It was. Maybe it was a man of war. It might've been the man of war. Was it the man of war? It was the man of war.
August Gitschlag: 37:28
Man of war. Yeah, Uh but yeah, so have the chartreuse. So I was like, all right, I'm not going to do that one and again.
Mike: 37:34
these are cocktails you're supposed to be able to make at home. Some of these are like. Some of these, like you have to hike up the Himalayan mountain to find a special herb.
Jamie Flanagan: 38:11
The only one on this list that I've actually made at home is the french 75 right, which I'll make it home. I just had it on punchy day. I had like 73 75 you're making 73s in our house the other day 75 lemonade champagne we brought this one up previously. Cocktail okay, we brought this one up previously.
Jamie Flanagan: 38:17
The uh uh, the view, career or whatever it is yeah, it's the benedictine calls for cognac, because I have some cognac at home and I was gonna bring. I was, oh cool, I got cognac, I'll bring that in. And we got the rye whiskey. And then I'm like, oh, benedictine, I'm like what the hell is that? I'm like, all right, screw it, we're not gonna do that sounds like something a dentist would prescribe.
Jamie Flanagan: 38:37
Yeah, but this one calls for luxardo, cherry lemon twist, and then the two different bitters again as well, but yeah, the Benedictine it just again, if it's not something that these are cocktails you're supposed to be able to make at home. But who's got Benedictine at home?
Barry: 38:52
You would have to have it at home. Well, it's sitting right next to my.
Matt Fox: 38:54
Aang toothpaste.
August Gitschlag: 38:56
They have the other drink on here, like number 11 is an Aviation and it looks just. It looks, looks gross.
Mike: 39:07
But it's because it has a cream de violet and I'm like I've never had. That is this like martha stewart's cocktail list, or basically, yeah, well, so first you get your helicopter, you fly to france. You go to the northernmost, southern peak of the himalayas.
Jamie Flanagan: 39:17
You pick this one bit of french himalayas yeah, yeah, all right, I'm gonna start working on the negroni oh, okay all right, august, tell me about the french 75, because the negroni is number eight. French 75 is coming in.
August Gitschlag: 39:28
You know I've talked about this working on the groany times on the man cave that the french 75 was referred to in like the 30s and 40s, as just a champagne cocktail. It was just gin with champagne and some lemon juice or some syrup, so like in the movie Casablanca, my favorite movie, they all drink champagne cocktails for the whole movie.
Mike: 39:49
That's actually a French 75. Well, in every Chinese restaurant in America in the 1960s, champagne cocktails.
August Gitschlag: 39:53
Yeah, and that's what it is. It's gin, champagne and lime or lemon. So I drink it Just. I love it, it's deliciousness, but I don't get all fancy. I just use the Simply Lemonade, the Simply brand, because it's nice and sweet. It's good stuff, it fits in just perfectly.
Mike: 40:11
Do you like the?
August Gitschlag: 40:11
pulp. I don't care, pulp is fine. I'll suffer through it. It gets in your teeth.
Jamie Flanagan: 40:15
It's okay.
August Gitschlag: 40:17
There's a lot of cognac drinks on this list and I'm never going to have a bottle of Hennessy in the house.
Barry: 40:23
You shouldn't.
August Gitschlag: 40:25
You should buy one that you would like. Remy, chirac, chirac, chirac, that's vodka.
Jamie Flanagan: 40:32
No, no, that's P Diddy's vodka, and it's also been canceled. There's a yeah, it's P Diddy's vodka Did you see, he just flipped on Odell.
Mike: 40:38
Beckham Jr Odell yeah, and that one comedian, he didn't flip on.
August Gitschlag: 40:40
Odell.
Mike: 40:48
One of the victims did.
August Gitschlag: 40:50
It's a train wreck, apparently he's in the same jail as Mario.
Barry: 40:55
Oh, yeah, yeah yeah. This is the equivalent of our modern-day Fatty Arbuckle.
August Gitschlag: 41:02
We don't have the Epstein list, but we got the Diddy list.
Barry: 41:05
The Diddy list.
Mike: 41:07
The Diddy list. It's going to be messy, but this is not a political show. I don't believe it, unless you guys want to go there.
August Gitschlag: 41:14
Oh, we can go wherever we want.
Mike: 41:15
I'd rather not.
August Gitschlag: 41:16
We all do.
Mike: 41:17
It's going to get messy, so let's talk about food.
August Gitschlag: 41:21
So, the Pink Lady, I went to a bar in New Orleans where they made this. They said we'll only make one, you can all try it, because it has the egg white and it has to be shaken for so long and then it stops. And you shake it for so long and you stop. What are they?
Matt Fox: 41:34
out of practice. No, I'm like some places.
August Gitschlag: 41:39
You know I went to what's the place? Super Geel.
Jamie Flanagan: 41:44
Super Guile.
Matt Fox: 41:46
They had the shakers.
August Gitschlag: 41:47
They had the shaker machine. They just put it in there and it goes for like 15 minutes or whatever.
Matt Fox: 41:51
Any mom and pop shake shop has got those things.
Mike: 41:53
But an egg white shouldn't be. Remember, we used to go to Kiesling and Andy would always get a.
August Gitschlag: 42:00
They went and got a gas station. They went and got a gas station egg for you.
Mike: 42:04
Because they loved Andy so much, they ran to a gas station and got gas station eggs.
Matt Fox: 42:11
That's still easy and fancy though.
Mike: 42:13
And they made a pisco sour.
August Gitschlag: 42:16
By the way, a week hasn't gone by in the last two months that I have not gotten a call at work asking if they can have chickens.
Barry: 42:22
Everybody wants chickens, yeah, you okay, over there, jamie Shut up Big strong berries right next to you.
Jamie Flanagan: 42:33
I'm having the hardest time opening bottles.
Mike: 42:37
Put your hands in it. That's what she said. She would definitely not say that Quit putting your hands in it.
Jamie Flanagan: 42:45
Give me another cocktail there August.
August Gitschlag: 42:47
I do want to drink this one. This is going to be my, whether we're broadcasting still or not the Boulevardier, Boulevardier, Boulevardier.
Mike: 42:58
Sweet bitter and spicy.
Barry: 43:01
Just act like you're choking. It means man about town.
August Gitschlag: 43:03
It combines rye, whiskey, Campari and sweet vermouth, all of which I see on the table Rye Campari and sweet vermouth.
Barry: 43:07
All of which I see on the table Rye Campari and vermouth. I mean that might be on it.
August Gitschlag: 43:10
A complex and balanced cocktail.
Jamie Flanagan: 43:12
We've talked about doing that one.
August Gitschlag: 43:14
Well, I have the stuff here, so I'm going to do it before I leave. Oh, right on.
Barry: 43:17
Le Verdier, it sounds as you Americans say yummy. It sounds so snobby.
August Gitschlag: 43:28
But you go drinking too many.
Barry: 43:29
French cocktails and you'll surrender immediately.
August Gitschlag: 43:31
They fought valiantly.
Mike: 43:35
The French fought hard. I'm going to have a nap. Maybe I'll fuck you later.
August Gitschlag: 43:40
You guys didn't see Dunkirk, did you? What did I miss?
Mike: 43:43
We went French oh okay, we told people to go fuck themselves. We went French. Oh okay, we told people to go fuck themselves. She's feeling my beyond. Yeah, it's good. It's nice to have a rotating crew so you can bring different perspectives.
August Gitschlag: 44:01
Well, that's why I wanted to get a couple new voices in here tonight.
Mike: 44:05
Swearing in other languages Merde. Okay, that's poop. That means poop, that's a big, that's a big glass there yeah that's only and that's only three, that's like wow, should I start mixing up the other one? No, that's it, that's yeah. I need my. I need my schweizelspoon, and what is this that you're spitting?
Matt Fox: 44:29
out. You're pouring that bad boy. What the hell am I doing here?
Jamie Flanagan: 44:35
This is the Negroni.
Mike: 44:36
Oh, like the Tupperware, the Tupperware thingy. You're going to need that for that.
Jamie Flanagan: 44:43
So this is the classic Negroni 1.5 ounces of London Dry Gin, 1 ounce of Capari, one ounce of sweet vermouth and then the orange peel to garnish.
August Gitschlag: 44:54
I have a confession to make everybody. I've never had this cocktail before in my life.
Jamie Flanagan: 44:59
Yeah, if I may, I'll garmanger it for you, slice them up.
Mike: 45:04
Another French word.
Jamie Flanagan: 45:04
Slice it up eyeballs over there, don't garmanger your hand.
Mike: 45:09
No, I know how to garmage. Go, garmage yourself. Do you have a little knife? Is it peel or is it slices?
Barry: 45:16
Peel, just the orange peel.
Mike: 45:18
No, but is it thin?
August Gitschlag: 45:19
It's just the rice, it's not potato chips.
Mike: 45:22
No, no, no, I want to make it. You don't want pith.
Matt Fox: 45:25
I think you're perfect just like that.
Mike: 45:26
I know, but no it should be thin.
August Gitschlag: 45:29
Don't pith them off.
Mike: 45:31
No but skinny like french fries. Oh no, that's fine.
Barry: 45:36
No, it doesn't have to be like you have a microphone here, I'm doing my thing.
Mike: 45:41
They know you are Michael, If they want to hear me, they can hear me.
Barry: 45:45
He's an angry old man. No, I'm a dedicated. One more time.
August Gitschlag: 45:50
I know what I'm doing.
Mike: 45:52
You're going to take my job, oh no Dickens, it looks like I've cut myself.
August Gitschlag: 45:58
Cut the Dickens out of my finger. The Dickens, you just wanted to say Dickens again.
Mike: 46:06
You know what I'd like to drink? A nice hot Dickens cider. Yeah, thank you. Watch you say Dickens again. You know what I like to drink? A nice hot Dickens cider.
Matt Fox: 46:10
Yeah, thank you Wow.
Mike: 46:13
To buy Dickens cider. So we thought like in ninth grade we thought that was the most hilarious fucking thing. That was the best joke ever we actually like drew signs and shit and hung them in our lockers.
August Gitschlag: 46:21
I think it's an entire SNL skit from a couple years ago.
Mike: 46:24
And they stole that from me. Oh everybody stole, that from me. Thank you, do I Kobe?
August Gitschlag: 46:33
How do I get it? You gotta yell Colby and miss Like that. Swap it right there on the table. What are you?
Barry: 46:37
doing dude, go on, you could have gone down with the helicopter.
Matt Fox: 46:44
I need mine there you go. Alright, I got dickened.
Barry: 46:49
The Mystique of the Negroni was recently revived by Anthony Bourdain. It was his favorite cocktail and you know his approach to stuff was you know, don't do what everybody else is doing, do what you like, kind of thing. He says your body is not a temple, it's an amusement park.
August Gitschlag: 47:08
Enjoy the ride and when you drink stuff like this I tried to use Atlanta to girl once. It didn't work well for me.
Mike: 47:14
Yeah, turns out she was a garbage. Should have given her an hour first no, not a temple, but a garbage temple.
August Gitschlag: 47:20
She was an amusement park until the you know legal paperwork started getting filed.
Mike: 47:25
Oh, no, no, no, still pinning Delicious Allegedly. I don't know if it's delicious or not.
August Gitschlag: 47:33
Campari is such an interesting booze. They're not a sweet cocktail by any measure, because I know there's a lot of Campari gets drank by a certain bartender in Hamtramck. Loves to mix it with everything.
Mike: 47:45
Campari and Coke.
August Gitschlag: 47:46
No, he does Campari, and.
Mike: 47:48
Can I see your Campari bottle?
August Gitschlag: 47:51
Campari and Fernet.
Barry: 47:53
He calls it a Ferrari.
Mike: 47:54
That's sexy now, so Campari is coming in at 24%. That's 48 proof.
Barry: 48:03
It's not a bourbon?
Mike: 48:03
It's not strong, so why would you need to mix it, unless you need to mix it for the flavors, right? So it's not the lead drink Campari and soda.
Barry: 48:14
Kind of a hoity-toity, kind of Italian seaside spritz.
Mike: 48:18
Exactly I need some sand on my feet right now. Let's go, all right.
August Gitschlag: 48:21
Let's do that.
Barry: 48:24
I'll be under the umbrella.
Mike: 48:25
Let's go to Florida. Let's do it Florida. I'll be under the umbrella. Let's go to Florida. Let's do it Florida.
August Gitschlag: 48:29
Florida? No, it's not Florida, it's Florida and the farthest we ever talked about taking the show on the road was. Frankenmuth.
Barry: 48:37
Trying to get their visitor center to pay for us to stay there for a weekend. Don't expect to get any German fried chicken in the restaurants up there.
August Gitschlag: 48:41
No, you get some bad German wine. Yeah, just some cheap Rieslings and things like that. But there is still one of my favorite restaurants in all of.
Matt Fox: 48:52
Metro.
August Gitschlag: 48:52
Michigan.
Barry: 48:52
The whole state is at Prost in downtown Great restaurant oh, you're good.
August Gitschlag: 48:55
All right, so this is what the Negroni is all about. It's a Negroni, you can keep it.
Mike: 49:00
It's a shame.
Barry: 49:01
I wish you had poured as much of this drink as the first one. I wholeheartedly disagree.
August Gitschlag: 49:05
That was my fault. I don't hate it, I just have. There's other options I'm going to go with on this list.
Jamie Flanagan: 49:10
Yeah, oh yeah. So, but it's what we had the ingredients for. I mean, I'm going to drink it.
Mike: 49:17
No, I'm not going to say that, I'm not going to kick it out of bed.
August Gitschlag: 49:19
I'm not kicking it out of bed.
Jamie Flanagan: 49:28
And I'm going to. That's too much, too much.
Mike: 49:30
It feels like I'm wearing chapstick. There's something on it that leaves a residue on my lips.
August Gitschlag: 49:37
It's like I'm wearing chapstick.
Barry: 49:39
Am I wrong Did?
August Gitschlag: 49:40
you eat a candle before coming over, perhaps.
Mike: 49:45
Hey, mister, you're drinking a candle. Did we talk about?
Jamie Flanagan: 49:48
the other ones. Mike is a Simpsons expert.
Matt Fox: 49:50
Hey, mister you're drinking a candle.
Jamie Flanagan: 49:51
Did we talk about the other ones? Mike is a.
August Gitschlag: 49:52
Simpsons expert. We didn't talk about aviation yet. I didn't about how weird it was because it has a violet cream.
Mike: 49:57
Oh yeah.
August Gitschlag: 50:00
That's a bottle I've never seen and I've seen a lot of bottles, yeah, and you're absolutely right about it being a Martha Stewart drink.
Barry: 50:06
It's that bizarre oddball. Get in your helicopter.
Jamie Flanagan: 50:11
But I guess, if you had one, if you liked a Negroni, you're like, all right, I'm going to do this at home. So I'd have one of these out and about, I'd try all of these out and about, and then, okay, I need to get Benedictine because I really like that and I want to do that at home.
August Gitschlag: 50:30
Well, I want to know who the first person to put the egg white into a cocktail was. Here's my idea.
Jamie Flanagan: 50:32
I'm going to put egg white into a cocktail and shake it up.
August Gitschlag: 50:33
That freaks me out, I think it's cool too, but I'm just like who's the first person to do that?
Barry: 50:38
like what the hell it's probably one of those prohibition era things where they're trying to hide the flavor of shitty booze using egg white.
Mike: 50:46
I've had a whiskey sour with an egg white in it before and that was interesting. Pisco sours things like that, but it was just like a straight up whiskey sour.
Barry: 50:54
Are you squeamish about the raw egg? Is that?
Mike: 50:57
No, because it's all been like.
August Gitschlag: 50:59
That's why I'm wondering whose idea was it to put raw egg in a cocktail?
Barry: 51:03
Right, I mean, I've seen my dad do the red eye. Have you had an eggnog? Sure.
August Gitschlag: 51:08
It's also cooked.
Mike: 51:10
Pull the stream of poop out of a lobster. Somebody's got to be the first guy to do something.
Barry: 51:15
If anybody knows me For any period of time.
August Gitschlag: 51:19
Lobster shit.
Barry: 51:21
An eggnog is a thing of beauty.
August Gitschlag: 51:23
A real eggnog. I've never had a store-bought, one I've liked.
Barry: 51:26
I've never had a store-bought one I've liked when I've made eggnog.
August Gitschlag: 51:29
I've never had a store-bought one I've liked. I've never had a store-bought one I've liked when I've made eggnog I thought it was amazing.
Mike: 51:34
They're all pasteurized. That's why I was nervous with Andy getting a pisco sour from the gas station. I crack eggs but they're pasteurized. All the eggs come pasteurized, unless your chicken just shitted out in the coop five minutes ago. They're all pasteurized and they're zapped.
August Gitschlag: 51:46
Are they?
Mike: 51:46
Yeah, all commercial eggs are pasteurized.
August Gitschlag: 51:49
I don't know about that.
Mike: 51:50
Yes, they are, get on your little machine. I mean, that's why they're Get on your little machine.
Jamie Flanagan: 51:54
What about the brown eggs? What's their farm rate?
Barry: 51:55
What's their brown acid?
Mike: 51:56
Most eggs that are sold on groceries are pasteurized. They're in the zap of life.
August Gitschlag: 52:14
Get on your. But uh, all right, so all right, I'm out on anything, gampari. I'm out on anything so you?
Barry: 52:16
this is why you don't like my lord in the united states most eggs in their shells are not pasteurized, but all the products sold for consumption are yeah, suck it, monkey but that's just the oracle, that's not an offer too soon because I'm really not sure ah, cheers yeah, but but I'll go back on that.
August Gitschlag: 52:39
That eggnog that I've. I used to make what I I made eggnog for parties was just so good. Oh yeah, such a delicious product, what delicious product. The stuff I get in stores is just gross.
Barry: 52:50
You know, I used to have my work Christmas parties at my house. All the time I'd make a batch of the eggnog and people would just lose their minds on that stuff. Yeah, People were going.
Mike: 52:56
oh, I don't like that, it's probably the LSD.
Barry: 52:59
Well, there's part of it. They were teachers. They would have get a drug and I get one sip and they're like oh my God, that's delicious.
August Gitschlag: 53:08
But that's also cooked.
Mike: 53:10
Is that why you call it reported to the principal's office?
Barry: 53:13
Tempered to a degree.
August Gitschlag: 53:15
Okay, but yeah, this is the idea of just a hole in the egg and let the white come out and put it in your cocktail. My dad would do the red eye, which is the pilsner with Tabasco sauce, and crack the egg in it and the pilsner with tabasco sauce and crack the egg in it, and he would do that every year on new year's and like well, and then he'd take a raw red herring and drop it down his throat.
August Gitschlag: 53:31
I was in the room, trying not to throw up. Wow, I guess I'm just not german for not liking that.
Barry: 53:36
But yeah, you, that's like scottish funny in the fatherland right now it's like most of it's like on a dare really that's how haggis came
August Gitschlag: 53:45
in let's shove some shit up this casing.
Barry: 53:47
Oh my God, you guys should come hang out with me in Europe.
August Gitschlag: 53:50
Keep the intestines, just keep the intestines.
Barry: 53:53
Whatever you do, we'll put the hoof in there All right, I'm putting out a call to my buddy, michael Spears. I need backup, mike.
August Gitschlag: 54:01
I need backup soon.
Barry: 54:05
These heathens are not listening to me right now. Can we see the people? On the screen.
Jamie Flanagan: 54:11
No, they're just Facebook, catherine and Neil. Who's Neil Kramer?
August Gitschlag: 54:17
Neil.
Jamie Flanagan: 54:17
Kramer is a good buddy of mine in California.
August Gitschlag: 54:18
He's a good friend of Ming's. Him and Ming hang out at Comic-Con in San Diego.
Matt Fox: 54:22
We're close Up to the ocean. We're there.
Barry: 54:25
I'm going to guess that you don't have like a jar of pickled herring in your fridge right now.
August Gitschlag: 54:29
I don't, I do, I bet you do.
Barry: 54:32
I'm serious, though, I love that stuff.
August Gitschlag: 54:34
Dude, canned fish is making the hard comeback.
Barry: 54:36
It is really big time.
Matt Fox: 54:38
That's because of the red number five, because they put red number five in the salmon to make it stay, to keep it.
August Gitschlag: 54:50
It's not that kind of can. No, not again. We should take a step back. We would go to elephant room when nate was working, and he would always have all those canned fish and let's not use the word can't start the sardines.
Mike: 54:55
Yeah, but there's no. Yeah, like 10 different.
Barry: 54:57
Can't sardines, can't can't oysters you have to get the word canned out of your mouth okay, that makes better sense it still is a goddamn world war.
August Gitschlag: 55:07
One ration to me. I'm going to tell you right now, mike.
Barry: 55:10
I need Michael Spears, I need you back.
August Gitschlag: 55:12
No, you don't.
Barry: 55:13
I'm telling you, there's a restaurant in Barcelona. It's called Quimet I Quimet.
Matt Fox: 55:19
And it was established.
Barry: 55:20
I think in 1913, actually Did I say it wrong Barcelona.
August Gitschlag: 55:25
You Catalan?
Barry: 55:26
We went in there and all of the tapas there are made with tinned fish and they are the most incredibly delicious.
August Gitschlag: 55:33
I've been to the tinned fish, but I've never.
Barry: 55:35
They are tinned at their peak, you know, and they keep very long like that. And I don't know you guys never saw Anthony Bourdain and Jose Andres sitting down eating the tinned fish.
August Gitschlag: 55:46
Fish is disgusting, so why would I want to eat tinned fish?
Barry: 55:49
Let's go to. Let's go get a happy meal.
Mike: 55:51
Why would you eat one fish? Get it see tinned.
August Gitschlag: 55:54
Leave my chicken 10 tens out of this, but that's not what I'm talking about.
Matt Fox: 55:58
One fish, two fish, red fish, tinned fish.
Jamie Flanagan: 56:11
I'd just rather go to Mr Paul's of here that last insult.
August Gitschlag: 56:13
We're going to move on Moving on and do another cocktail over in the this thing is awful, it's horrific. It's not horrific, but I get why people don't like it.
Mike: 56:21
I never believe a drink in front of me, except for this one.
Jamie Flanagan: 56:23
Yep, like subscribe. Leave a comment. Do all the podcast things in all the podcast places.
August Gitschlag: 56:31
Hey, barry, thanks for coming along today.
Barry: 56:33
Mike, fuck you.
Mike: 56:34
Thanks for coming, Mike.
Jamie Flanagan: 56:37
He had the claws out from the start.
Barry: 56:39
He was ready to rock, he came in guns blazing brother, that is August Kitschback.
Matt Fox: 56:46
Matt. Over there is Jamie Flanagan, I do suggest the drink.
Mike: 56:48
I'll do thatitschback Matt. Over there is Jamie Flanagan. The drink of retirement account I do.
August Gitschlag: 56:51
I'll do that. Matt Fox, you're over there, buddy. Good to see you two days in a row.
Jamie Flanagan: 56:55
We'll do it all again very, very soon, cheers, gentlemen.
August Gitschlag: 56:58
Cheers everybody. And there goes Mike, and there goes it all Piper down.
Matt Fox: 57:04
Can't wait for the after party.
