النص الكامل لحلقة Space Coast Eats - Behind the Bar Crafting the Next Wave of Cocktail Culture

that. 00:05:12.374 --> 00:05:13.161 That is a good strain, oh yeah. 00:05:15.060 --> 00:05:20.916 And typically it would get a couple of amaretto soaked cherries on top of it. 00:05:20.916 --> 00:05:32.971 Oh, baby doll, but you know, what today, cutting out the sugar a little bit, is that a New Year's resolution for you, oh yeah, I have so many of those Cheers brother. 00:05:33.702 --> 00:05:34.565 All right toasting. 00:05:36.543 --> 00:05:37.045 Oh yeah. 00:05:41.002 --> 00:05:41.124 Mmm. 00:05:42.567 --> 00:05:44.084 Yeah, lord have mercy. 00:05:45.040 --> 00:05:46.947 All right, let me get a smell of it. 00:05:46.947 --> 00:05:47.802 Get up in there. 00:05:49.079 --> 00:05:53.247 Fresh off the nose too, very herbaceous oh. 00:05:54.521 --> 00:05:54.822 What's that? 00:05:54.822 --> 00:05:57.687 One called again the last word, mmm, and that's on the menu. 00:05:58.548 --> 00:06:04.387 It was on the menu, ah, so we took it off the menu because of the green chartreuse ingredient. 00:06:04.387 --> 00:06:12.966 Explain so green chartreuse is created by monks in France, ah, and at one point there was a scare. 00:06:12.966 --> 00:06:16.968 It's kind of like during a hurricane, where everybody just buys the toilet paper. 00:06:16.968 --> 00:06:21.959 Ah you know, so we weren't able to get it for like six months. 00:06:23.043 --> 00:06:26.466 So really yeah, so it was a supply chain issue. 00:06:27.000 --> 00:06:30.447 Yeah, and at one point I thought I would never taste it again. 00:06:31.649 --> 00:06:32.872 That's scary I know right. 00:06:33.040 --> 00:06:38.000 And then we had a customer come in and he brought in a bottle from the 70s. 00:06:38.000 --> 00:06:41.387 No shit, yeah, a bottle from the 70s, but it was. 00:06:41.387 --> 00:06:43.716 There was probably only like two shots left in the bottle. 00:06:44.379 --> 00:06:44.579 Oh, wow. 00:06:44.880 --> 00:06:46.125 And I was holding on to it. 00:06:46.125 --> 00:06:48.170 It was the, the elixir of life. 00:06:49.240 --> 00:06:51.666 Yeah, highly concentrated elixir of life. 00:06:51.666 --> 00:06:59.769 It was delicious, I'm sure, and then that must have been like you know, it would have to been like a, what I call it. 00:06:59.769 --> 00:07:00.951 It's not a basement, it's a. 00:07:00.951 --> 00:07:03.184 Seller seller kept. 00:07:03.184 --> 00:07:07.617 Oh right, oh yeah because the cork was still like kind of it was. 00:07:07.737 --> 00:07:08.600 It was gone in play bowl. 00:07:08.600 --> 00:07:09.502 It was gone in today's. 00:07:10.023 --> 00:07:14.432 Oh, I bet well the contents, I'm sure yeah but we still had the bottle. 00:07:14.600 --> 00:07:19.314 We have a nice little museum in the library of some older style bottles. 00:07:19.776 --> 00:07:28.163 Very cool, yeah, especially if you know if the, if the patrons are bringing their own little, you know, private stash, that's excited. 00:07:28.444 --> 00:07:33.720 I mean it wasn't, it was a gift, right, it was a gift for the bartenders, that's nice. 00:07:33.982 --> 00:07:38.603 Yeah, that's, very generous very very 40 year old Green chart shoes. 00:07:38.925 --> 00:07:40.369 Yeah, that's awesome. 00:07:40.509 --> 00:07:44.300 Yeah, well, that tastes amazing and hopefully the supply chain thing. 00:07:45.603 --> 00:07:45.903 Oh, it gets. 00:07:45.903 --> 00:07:47.528 I think it's fixed itself. 00:07:47.528 --> 00:07:53.685 You know, we we bought a couple bottles, but we're keeping them well hidden Just in case for the apocalypse. 00:07:53.685 --> 00:07:54.829 I you know. 00:07:56.062 --> 00:08:10.624 Here this, there's a couple other of the cores that are in demand, and EGAD, when the for the baby Guinness recipe, but I don't, I don't mention all those, leave it there, but certainly Hard to find. 00:08:10.624 --> 00:08:21.264 Liquors, spirits, yeah, apetifs, all of these you know, kind of make a little bit for a, I'd say a little bit of venture. 00:08:21.264 --> 00:08:46.299 You know, because, let's say, if you could pour a drink that most other places can't, or maybe don't, maybe they don't have, you know, the, the hookup, so to speak, you know, for different ingredients, that's a, that's a nice, like a little, you know, a little nod to what you guys are Doing with the brand and saying hey, you know, we're gonna bring some recipes back, we're gonna tweak it, we're gonna add our own kind of special ingredients, like Some of the the trends, and I want to get into that as well. 00:08:46.399 --> 00:08:48.246 But do we have another drink to pour? 00:08:48.508 --> 00:08:51.460 we do but give me a little second on this. 00:08:52.261 --> 00:08:54.126 Okay, you want, oh, you want, to enjoy it completely. 00:08:54.126 --> 00:08:56.552 Yeah, yeah, yeah, oh, I see what he's doing, okay. 00:08:57.400 --> 00:08:59.043 Yeah, I need to take this one down first. 00:08:59.144 --> 00:09:03.192 No, I wasn't sure if those were like a spillable, you know, poor. 00:09:05.301 --> 00:09:07.486 It's a zipper, it's a nice, all right let's separate. 00:09:08.068 --> 00:09:19.076 I agree so With the Lord, lord's again, you guys kind of came through and I remember there was a delay I remember was supposed to be of it come around or a little earlier. 00:09:19.076 --> 00:09:20.019 So you had the ball. 00:09:20.019 --> 00:09:21.201 I mean, everything was paused. 00:09:21.201 --> 00:09:32.442 Yeah, any kind of public engagement, any kind of social gatherings, was highly, highly, highly forbidden, just about discouraged eventually and then finally, like, brought Back. 00:09:32.442 --> 00:09:36.272 You know, I think everybody just kind of said, okay, you know, let's get over house and go enjoy. 00:09:36.700 --> 00:09:45.091 Sunshine and during that, during that time period, when the owners First told me about this concept and then cove, it hit I. 00:09:45.091 --> 00:09:53.222 I dived into books and just started doing research, that's on craft cocktails from the prohibition era, sure, you know.

00:09:53.222 --> 00:09:55.791 And then I went out there and I I found a mentor as well. 00:09:55.791 --> 00:09:58.126 Shout out to the straw hat barman. 00:09:58.126 --> 00:10:01.217 George Jenkins I like to throw that one out George Jenkins. 00:10:01.238 --> 00:10:01.538 Yeah, yeah. 00:10:02.201 --> 00:10:03.083 Gotta throw him out there. 00:10:03.083 --> 00:10:03.745 A little shout out. 00:10:03.927 --> 00:10:09.700 Yeah, good, george, you, you may have to be a space goes eats guests one of these times. 00:10:10.783 --> 00:10:13.110 I hear he has the best home bar. 00:10:13.110 --> 00:10:15.580 Oh, ever, ever, ever. 00:10:16.363 --> 00:10:18.109 We may have to go on the road for this podcast. 00:10:18.109 --> 00:10:23.485 So you got a mentor, you. 00:10:23.485 --> 00:10:30.662 You looked at all the recipes From the prohibition area which are, some people argue, are again. 00:10:30.662 --> 00:10:39.927 You know, now we're seeing a resurgence in some of these classic recipes, from bees knees to my ties to you know. 00:10:39.927 --> 00:10:42.241 The more popular ones, I think, the more. 00:10:42.241 --> 00:10:46.690 How do you say fun, like the old-fashioned, like everything's getting smoked? 00:10:46.690 --> 00:10:56.081 The manhattan's, you know, up on the rocks, different types of her booth people are Infusing and making their homemade Bitters. 00:10:56.081 --> 00:10:56.985 Yeah, it's taking a. 00:10:58.380 --> 00:10:59.989 Very culinary approach. 00:11:00.471 --> 00:11:02.178 Yeah, yeah, explain on that, expound on that. 00:11:02.340 --> 00:11:10.414 So I'm deconstructing a food into a liquid for example, with the other cock, just the other cocktail. 00:11:10.414 --> 00:11:15.523 We'd be making popcorn for pops, so I had the idea of Caramel popcorn. 00:11:15.523 --> 00:11:17.729 Oh you know like during the holidays. 00:11:17.769 --> 00:11:18.471 It's a great start. 00:11:18.530 --> 00:11:23.169 Yeah, so I had that in my head, because that was a tradition for my father and I. 00:11:23.169 --> 00:11:29.791 We would have the big metal tin really had, like the butter popcorn, the different types in there. 00:11:29.811 --> 00:11:32.322 Oh, the divider, oh yeah, yeah that was our favorite. 00:11:32.342 --> 00:11:33.888 The current caramel was our favorite. 00:11:33.967 --> 00:11:35.692 All right, so the cheddar was left over. 00:11:37.380 --> 00:11:38.124 That was for my brother. 00:11:38.124 --> 00:11:43.969 So I was like how am I gonna turn this into a liquid form, you know? 00:11:43.969 --> 00:11:45.993 So I made my own popcorn syrup. 00:11:45.993 --> 00:11:49.452 Oh, hey, yeah, just an awesome. 00:11:49.452 --> 00:11:53.972 The act to bag a popcorn, yeah, from the gas station. 00:11:54.197 --> 00:11:54.378 Sure. 00:11:54.783 --> 00:11:56.938 Oh man, the butter sensation. 00:11:56.958 --> 00:11:57.059 Yes. 00:11:57.761 --> 00:12:08.381 So I made the syrup and you just throw in the back of popcorn into the syrup and let it soak up all the goodness, and then you just drain it out and then you have your concoction from syrup. 00:12:08.381 --> 00:12:17.330 And then I also used a Corn liqueur as well, and then rye whiskey. 00:12:17.330 --> 00:12:24.080 Sounds like a good combo and celery betters, because we would always put celery salt on our popcorn. 00:12:24.841 --> 00:12:26.423 Even the caramel popcorn even that. 00:12:26.884 --> 00:12:28.287 Wow, that's creative. 00:12:28.527 --> 00:12:30.912 Yeah, I mean salted caramel is like you can't. 00:12:30.912 --> 00:12:32.894 You can't find a latte in Starbucks without it. 00:12:32.894 --> 00:12:36.602 Things all the car. 00:12:37.043 --> 00:12:37.885 Yeah, so like whenever. 00:12:37.885 --> 00:12:47.570 So it seems like that's where craft cocktails are is Taking a food and turning it into a liquid form. 00:12:48.682 --> 00:12:49.647 Like a snack. 00:12:49.647 --> 00:12:57.921 You can drink, correct, but after three you may also feel a little yeah, yeah, like, so I just Couple. 00:12:58.383 --> 00:13:02.131 Couple weeks ago I heard of they just came out with the Doritos. 00:13:02.131 --> 00:13:03.863 Stop it. 00:13:04.003 --> 00:13:05.970 Yeah, I don't want to hear anymore. 00:13:05.970 --> 00:13:07.602 That's just ridiculous. 00:13:07.763 --> 00:13:12.886 I know they're getting big so people are starting to get a little crazy with it, but usually the the crazy things is what? 00:13:12.886 --> 00:13:14.251 Yeah well, you never know. 00:13:14.331 --> 00:13:45.163 I mean with without you know, jalapeno gin and I'm seeing like all kinds of infused, like you know, like, like you're saying like herbs like food into and it's not flavor, it's not orange flavor, it's like infused with the orange peel essence, essence of the orange and we've had these kinds of things Lemon cellos, an example you know I mean there's some other like alright, let's derive a fruit flavor and formulate a infused neutral Liquor like like vodka. 00:13:45.182 --> 00:13:49.913 So you have a lot of, you know, all the vodka flavors with, you know, infused, because it's easier to flavor a neutral. 00:13:49.913 --> 00:13:55.907 Spirit, right yeah so I mean I think pinnacle, you know, I think they have like the most flavors. 00:13:55.927 --> 00:13:57.130 They get crazy with it, I mean. 00:13:58.580 --> 00:14:00.203 Marshmallow, I think it's all Mars and Mars. 00:14:00.203 --> 00:14:10.073 Well, I think I've seen toast and they're like the jelly belly of vodka's, like they have a flavor for every as much as jelly bellies have flavors of jelly beans. 00:14:10.073 --> 00:14:13.566 They have flavors and you know, you seem like it's. 00:14:13.566 --> 00:14:29.173 It may be over the top, but Maybe have an ev like one of every, because some of those spirits aren't going to move unless you pour it into a drink that's on a menu and it's like a you know, vital component of that drink menu. 00:14:29.294 --> 00:14:31.059 Otherwise it's just gonna sit over there. 00:14:31.059 -->

00:14:31.379 I can't. 00:14:31.379 --> 00:14:33.241 I can't tell you how many bars I used to work at. 00:14:33.241 --> 00:14:35.163 There's always that one bottle of slo-gen. 00:14:35.163 --> 00:14:37.432 Oh see SLOE. 00:14:38.225 --> 00:14:41.775 So while other bars of slo-gen sitting on the shelf, we're pouring it. 00:14:42.135 --> 00:14:42.317 Right. 00:14:42.524 --> 00:14:44.250 And we're making a slo-gen fizz. 00:14:44.552 --> 00:15:03.931 Oh, really, yeah, we're using it in different cocktails, like just a hint of it, though it's not the show, it's not the Beyonce but it's the background singer yeah, and I learned that even but some of these spirits, I mean, if you don't use them, they're going to spoil Like a vermouth, she'd treat it like a wine. 00:15:03.931 --> 00:15:04.673 It should be cold. 00:15:04.673 --> 00:15:06.496 It shouldn't be like, yeah, you have to High on a shelf. 00:15:06.664 --> 00:15:08.070 You have to keep it in the fridge. 00:15:08.211 --> 00:15:08.451 Yeah. 00:15:08.532 --> 00:15:08.972 You have to. 00:15:08.972 --> 00:15:09.446 I can't. 00:15:09.446 --> 00:15:17.855 Every single time I go to a bar now, ever since I've been working at Lord's Library, I look at the vermouth sitting on a back shelf and I'm like no. 00:15:17.855 --> 00:15:18.929 That's got to be turned. 00:15:18.929 --> 00:15:20.768 I'm like stop it yeah. 00:15:22.306 --> 00:15:28.470 You understand what ingredients are supposed to do, how they behave, how they're supposed to be stored and so forth. 00:15:28.470 --> 00:15:38.250 And yeah, I wish more people enjoyed a dry martini so that the driver would move a little bit more, or more people enjoyed Manhattan. 00:15:38.250 --> 00:15:39.610 So the sweet vermouth, you know. 00:15:39.610 --> 00:15:54.178 But over the years, as everything kind of went to or at least in my experience when I was behind a bar, it was a lot of like one spirit, one mixer drinks rum and coax gin and tonics, you know the tortillas. 00:15:55.006 --> 00:16:01.350 Yeah, it started to go more towards quantity and then less about quality. 00:16:01.350 --> 00:16:05.576 So at the Lord's Library we're flipping that script. 00:16:05.576 --> 00:16:07.812 We're making more quality cocktails. 00:16:08.072 --> 00:16:12.869 Right, yeah, because most times bars were just like there wasn't much of a wine list. 00:16:12.869 --> 00:16:18.448 You had a blush, which we usually was a white zin, not now. 00:16:18.448 --> 00:16:20.511 Now people are like, well, where's the rosé list? 00:16:20.511 --> 00:16:22.431 How many rosés do you have to choose from? 00:16:22.431 --> 00:16:25.668 Before it was like a blush, white or red, it was a wine list. 00:16:25.668 --> 00:16:38.315 And then for the beers, the most exotic thing, and we were discussing how even the small batch of breweries have come up in a few years in big ways. 00:16:38.985 --> 00:16:52.094 Now you can't go to a bar without being able to select from, typically, a salad of some kind, an IPA of some kind, a porter or some other kind of sour or some other non-traditional beer. 00:16:52.094 --> 00:16:59.530 It's not just the four main ones your Michelobelite, your Bud Light, budweiser and the Krona or something. 00:16:59.530 --> 00:17:02.072 Now it's like you have full-on beer lists. 00:17:02.072 --> 00:17:24.548 I think people have just gotten to a point where they're demanding all kinds of selections and when you have a desire for these people to come in and find something exotic that they can't just find at their home bar especially if they're on vacation or touring a place they want something unique and new, something they can tell their friends about. 00:17:24.548 --> 00:17:25.993 That you can't get this. 00:17:25.993 --> 00:17:37.512 This is a small brewery or a small speakeasy where they have only this brand of mixer or component and that's what kind of sets things apart nowadays. 00:17:37.512 --> 00:17:45.567 But yeah, in my days it was mostly just like it was shots, limited wines by the glass and a lot of draft beer, but things have. 00:17:45.567 --> 00:17:48.311 I mean now people are all want that canned beer. 00:17:50.569 --> 00:17:55.790 They want that bottle beer, that exclusive, limited quantity, only brewed this time of the year. 00:17:55.790 --> 00:18:01.792 So people are looking for more of an experience too, and I know you guys offer that experience. 00:18:01.792 --> 00:18:05.953 Correct, yeah, and that's not just you and your bubbling smile. 00:18:05.953 --> 00:18:10.105 It's the personalities and it's also the crafts I mean. 00:18:10.105 --> 00:18:11.372 You guys have so many tools. 00:18:11.372 --> 00:18:19.933 How many tools do you have personally that you won't, because before most times a bar was applied, but now with these exologists, they bring their own. 00:18:19.984 --> 00:18:23.353 Right now, I only own my cocktail shakers. 00:18:23.353 --> 00:18:30.130 Oh, really, yeah we keep all the tools at the bar for all the bar keepers, because I saw that copper strainer. 00:18:31.106 --> 00:18:31.669 Is that copper? 00:18:31.964 --> 00:18:33.290 Yeah, that's from the house. 00:18:33.290 --> 00:18:35.311 But, I keep at the house though. 00:18:35.806 --> 00:18:46.516 I don't have a briefcase, oh, ok, like most exologists, Because I mean, I'm sure I'm not alone, but I noticed a trend to go with a leather apron, oh the apron, you know. 00:18:46.516 --> 00:18:52.597 And it's got the pocket with all the assorted bitters in the chest you have to have the apron. 00:18:52.904 --> 00:18:53.848 The apron's huge. 00:18:53.848 --> 00:19:05.192 When we first opened the bar, I started to notice my dry cleaning bill was out the roof Because you got to stay fresh behind the stick. 00:19:05.192 --> 00:19:06.529 You got to stay fresh. 00:19:06.885 --> 00:19:08.410 Well, you have to have that crease. 00:19:09.053 --> 00:19:09.894 Oh, nice crease. 00:19:10.005 --> 00:19:19.609 I mean, you know what I'm saying Like that extra starchy, you

know it was more so just when shaking the cocktail, especially cocktails with egg white. 00:19:19.924 --> 00:19:20.909 You know I would just notice. 00:19:20.909 --> 00:19:21.391 I would notice. 00:19:21.391 --> 00:19:27.131 I'd go home and my clothes just have spots all over it, so I was like I need an apron you do need an apron. 00:19:27.131 --> 00:19:29.788 You know, and then I just found an awesome apron on Etsy. 00:19:29.788 --> 00:19:31.452 On Etsy. 00:19:31.452 --> 00:19:32.355 Yeah, I found on Etsy. 00:19:32.355 --> 00:19:33.297 You shop on Etsy? 00:19:33.317 --> 00:19:35.991 Yeah, we're learning a few things about this guy. 00:19:35.991 --> 00:19:40.328 He likes his up drinks and his pinky out, I know, and he shops on Etsy. 00:19:40.328 --> 00:19:40.851 I'm bougie. 00:19:40.851 --> 00:19:47.217 Now Is what you know regarding this apron? 00:19:47.217 --> 00:19:50.965 Are there different styles that you were shopping Like? 00:19:50.965 --> 00:19:53.011 Ones without pockets, one with pockets? 00:19:53.051 --> 00:19:53.874 I wanted pockets. 00:19:53.874 --> 00:19:55.670 Yeah, yeah, you have to have pockets, did you get? 00:19:55.690 --> 00:19:57.395 your name Like leather. 00:19:58.249 --> 00:20:01.471 No, no name, no leather or burned in or anything like that. 00:20:01.471 --> 00:20:03.196 Not yet, not yet. 00:20:03.196 --> 00:20:05.904 But I have a cool idea for a new apron. 00:20:05.924 --> 00:20:07.330 Well, Christmas was just a couple of days ago. 00:20:07.330 --> 00:20:10.592 I mean it's not too late to get this bartender a nice gift. 00:20:12.505 --> 00:20:13.608 But yeah, that'd be cool man, I'm a cool man. 00:20:14.585 --> 00:20:15.589 Nice little birthday. 00:20:15.589 --> 00:20:17.551 Oh, he's already dropping some hints, all right. 00:20:17.551 --> 00:20:23.147 So looking for that nice etched branded Ethan across the chest? 00:20:23.147 --> 00:20:27.330 I think that'd be cool, I know, especially if you win this competition. 00:20:27.732 --> 00:20:28.727 Oh yeah, Aren't you in a competition? 00:20:28.727 --> 00:20:30.451 You want to talk about the bar boss competition? 00:20:30.471 --> 00:20:31.034 Bar boss. 00:20:31.034 --> 00:20:31.955 What is that? 00:20:31.955 --> 00:20:33.463 And tell me what you want to talk about. 00:20:35.588 --> 00:20:38.153 So the main actors from Breaking Bad? 00:20:39.194 --> 00:20:40.718 are hosting it, oh funny. 00:20:41.019 --> 00:20:41.398 Correct. 00:20:41.398 --> 00:20:43.913 Yeah, they're the faces of this competition. 00:20:43.913 --> 00:20:46.912 So at first, you know, I saw it as a. 00:20:46.912 --> 00:20:58.789 I saw their marketing on Facebook and at first I was like, oh man, this is probably going to be a scam or something Like I didn't know how to think about it, so I didn't enter it right away. 00:20:58.789 --> 00:21:04.011 But then all my coworkers at the bar are like, hey, you should enter it, enter it, enter it. 00:21:04.011 --> 00:21:05.210 And I was like, ok, you know what? 00:21:05.210 --> 00:21:11.614 So I created a profile, I entered it and now I'm in eighth, eighth place. 00:21:11.634 --> 00:21:14.612 Yeah, eighth place, yeah, in my region. 00:21:15.144 --> 00:21:16.150 Yeah, breaking Bad. 00:21:16.150 --> 00:21:18.186 How funny, I know right. 00:21:18.186 --> 00:21:23.573 So I'm eighth right now and tonight actually is the. 00:21:23.573 --> 00:21:26.710 So if I'm in the top 10, I move on to the next round. 00:21:26.710 --> 00:21:34.532 And tonight is the final day to decide who moves on to the next round To the top five. 00:21:34.904 --> 00:21:37.109 Yeah, it has to be so. 00:21:37.150 --> 00:21:43.406 Right now I'm eighth, but next week I'm going to need some extra votes, I'm going to need some help. 00:21:44.550 --> 00:21:46.628 All right, well, you heard it, that's called action. 00:21:47.025 --> 00:21:51.455 Yeah, and the prize is $10,000 for the winner. 00:21:51.455 --> 00:21:57.375 Oh hey, and they get their photo on the cover of Bartending Magazine. 00:21:58.645 --> 00:22:03.432 Wow, that'd be a nice, that'd be a nice honor. 00:22:03.792 --> 00:22:04.355 I know right. 00:22:04.535 --> 00:22:05.837 Yeah, cover of a magazine. 00:22:05.917 --> 00:22:12.596 Yep, and with the 10,000, I want to donate 2,000 to a local charity. 00:22:12.596 --> 00:22:14.118 Which charity? 00:22:14.118 --> 00:22:15.730 I'm not completely sure yet. 00:22:16.545 --> 00:22:23.768 I know there's a cool one across the street from Salty Fox the Ways for Life. 00:22:23.768 --> 00:22:32.974 I didn't know, yeah, yeah, it helps people who have aged out of the foster system and it's because, at 18, it's like where do you go? 00:22:33.174 --> 00:22:33.355 Yeah. 00:22:33.785 --> 00:22:38.888 Ways for Life is that kind of bridge to support, like helping some of these kids who age out of the program. 00:22:38.888 --> 00:22:42.632 They didn't get adopted and they still have no place to stay. 00:22:42.632 --> 00:22:43.468 Nobody to you know. 00:22:44.444 --> 00:22:45.790 And they're based out of O'Galley. 00:22:46.184 --> 00:22:48.534 They're right across the street from Salty Fox. 00:22:48.704 --> 00:22:49.709 I'm going to have to go visit them. 00:22:50.151 --> 00:22:50.805 Yeah, yeah. 00:22:50.805 --> 00:22:54.530 They just had a nice little fundraiser the other night in the Palkenlot. 00:22:54.530 --> 00:22:57.291 They had some live music and they had some art. 00:22:57.365 --> 00:22:59.913 Oh, it's right behind the library, right behind the library. 00:22:59.913 --> 00:23:02.211 Wow, it's the big blue building. 00:23:02.865 --> 00:23:05.588 It's yeah, it's pretty much. 00:23:05.588 --> 00:23:07.954 Yeah, it's right there, right on. 00:23:08.727 --> 00:23:10.604 I'm going to have to put my feet on the ground and go visit them. 00:23:10.765 --> 00:23:12.490 Yeah, it's right there on Guava, you can't miss it. 00:23:12.951 --> 00:23:13.113 OK. 00:23:13.153 --> 00:23:17.153 Yeah, and, but that's just one of many in need. 00:23:17.575 -->

00:23:19.464 Yeah, yeah, it's a bunch of things. 00:23:19.505 --> 00:23:27.733 That's generous, you know, because, let's be honest, a cash prize in Sweepstakes world I'm sure most of you who have won can vouch for that. 00:23:27.733 --> 00:23:30.972 You don't really keep all of it After taxes and everything else, you know. 00:23:30.972 --> 00:23:34.275 So you may net maybe 7,500, and you know. 00:23:34.275 --> 00:23:45.554 But whatever you commit, that's a very generous offer and no matter what, where you give it to, you all deserve to give Ethan your vote. 00:23:45.554 --> 00:23:46.616 He's great. 00:23:46.616 --> 00:23:54.768 If you haven't had the pleasure of sitting in front of him at a bar, do yourself a service and head over to Lord's Ask for Ethan. 00:23:55.944 --> 00:24:03.056 He'll make you one of the better cocktails in the area, and you, sir are fresh out of a cocktail. 00:24:03.545 --> 00:24:07.452 It's time Popcorn for pops. 00:24:09.285 --> 00:24:10.190 Popcorn for pops. 00:24:10.190 --> 00:24:14.726 Yeah, let's get the bar cam, hopefully. 00:24:14.726 --> 00:24:17.714 All right, that's still moving along. 00:24:17.714 --> 00:24:19.791 I see we got the big ice block now. 00:24:19.791 --> 00:24:25.351 Yeah, ok, big ice block and what's going into Shaker? 00:24:26.164 --> 00:24:28.392 So ice first. 00:24:29.484 --> 00:24:30.750 Ice into the shaker. 00:24:30.944 --> 00:24:33.813 Get the chill and dilute the cocktail. 00:24:34.394 --> 00:24:34.755 Yes, ok. 00:24:40.325 --> 00:24:45.086 So I kind of want to talk a little bit about Remember when you DJed. 00:24:46.211 --> 00:24:46.291 Oh. 00:24:47.166 --> 00:24:48.285 For the interview. 00:24:48.285 --> 00:24:49.548 You're going to interview the interviewer. 00:24:51.585 --> 00:24:53.270 That's probably one of my proud moments. 00:24:53.270 --> 00:24:57.769 Aw, that was awesome, had the red carpet out. 00:24:58.345 --> 00:24:59.810 All right, well, I'll let you tell a story. 00:25:00.946 --> 00:25:02.252 All right, so I coached. 00:25:02.252 --> 00:25:04.590 I was the head strength conditioning coach at FIT. 00:25:04.590 --> 00:25:18.329 My years get a little mixed up, so I'm not for sure on the exact year when it happened, but during summertime we have summer workouts and I believe this is when I mean we had been friends for about two years. 00:25:18.550 --> 00:25:34.771 Yeah, about, about the time and we came up with the idea to have him DJ during one of our workouts, one of our summer workouts, and the student athletes just loved it. 00:25:34.771 --> 00:25:36.348 It was amazing. 00:25:36.348 --> 00:25:39.663 Every single time I see you, I think about that day. 00:25:40.246 --> 00:25:41.690 Yeah, well, we got the. 00:25:41.690 --> 00:25:47.692 I think I brought some fog and lasers, yeah, so they came through the door of the gym. 00:25:47.944 --> 00:25:49.451 Had no clue what was going on. 00:25:49.805 --> 00:26:02.875 And they came through like a rock star entrance with lasers and smoke

and loud music, and then they did a workout at like 10 or something at night, I forget. 00:26:03.348 --> 00:26:04.439 I felt like it was midnight. 00:26:04.439 --> 00:26:06.530 It was midnight, oh crap. 00:26:07.006 --> 00:26:09.294 And it was quite the party. 00:26:09.294 --> 00:26:13.710 Ok, so while you were telling that story, you poured a delicious drink. 00:26:13.924 --> 00:26:15.531 Yes, the popcorn for pops. 00:26:15.644 --> 00:26:16.449 Popcorn for pops. 00:26:16.449 --> 00:26:17.910 And that's the infused syrup. 00:26:18.325 --> 00:26:25.093 Yep, the infused syrup with popcorn, and it's the rye whiskey, the corn liqueur and celery bitters. 00:26:26.535 --> 00:26:27.557 All right, did you take a sip yet? 00:26:27.557 --> 00:26:28.198 No, I haven't. 00:26:28.198 --> 00:26:28.778 You can go first. 00:26:28.778 --> 00:26:29.298 I'll go first. 00:26:29.298 --> 00:26:30.971 Let me try this popcorn for pops. 00:26:31.065 --> 00:26:32.647 That's the deconstructed cocktail. 00:26:37.845 --> 00:26:46.011 Yeah, let's have a reminder everybody to vote for Ethan on the boss bar. 00:26:46.973 --> 00:26:47.516 Bar boss. 00:26:47.736 --> 00:26:48.277 Bar boss. 00:26:48.444 --> 00:26:53.554 Yeah, and you can find the link on the Lordess Library's Instagram page at the top. 00:26:53.724 --> 00:26:56.753 OK, so go in the bio, click vote for Ethan. 00:26:56.753 --> 00:26:58.589 Get him those votes. 00:26:58.589 --> 00:27:06.713 We're going to see our boy get on the cover, give away some cash to a local charity and, yeah, be our local celebrity here. 00:27:06.713 --> 00:27:09.411 Hey, I think I have another podcast you could be on. 00:27:09.411 --> 00:27:21.067 So, with that being said, you're already kind of making a name for yourself here, locally, though, even without being on the cover of a prestigious magazine. 00:27:21.067 --> 00:27:31.636 You recently got awarded rightfully so for a recipe that you created at a local bartending challenge. 00:27:31.887 --> 00:27:32.683 Let's hear that story. 00:27:32.683 --> 00:27:35.192 Yeah, it was the Kennedy Space Center. 00:27:35.192 --> 00:27:38.497 Mars Teeny Shake Off was the competition. 00:27:38.517 --> 00:27:39.285 Mars Teeny Shake Off. 00:27:39.325 --> 00:27:40.705 Mars Teeny Shake Off Yep. 00:27:40.705 --> 00:27:44.654 And the cocktail I created was the Moon Tang Teeny. 00:27:45.435 --> 00:27:46.685 I like it Moon. 00:27:47.067 --> 00:27:47.630 Tang. 00:27:47.990 --> 00:27:50.107 Teeny as in Tang. 00:27:50.107 --> 00:27:58.173 The not squeezed fresh orange juice, no, but the powder, the powder that all the astronauts appear to love by the way. 00:27:58.173 --> 00:28:01.835 Little plug for Tang Hit us up. 00:28:01.835 --> 00:28:02.828 We could talk Tang all day. 00:28:02.828 --> 00:28:05.009 So the Moon Tang. 00:28:05.009 --> 00:28:08.771 Yeah well, how'd you come up with that concept? 00:28:09.025 --> 00:28:09.266 All right. 00:28:09.266 --> 00:28:19.382 So I had a customer come in last year when the Artemis Space Launch was supposed to go off, but there was a long delay. 00:28:19.384 --> 00:28:21.031 After the third time or the fourth time? 00:28:21.164 --> 00:28:32.556 Yeah, so I think after the second time I had a customer come into the bar and he took a gamble with me which is an option on our menu where you come in and you can Just roll the dice. 00:28:32.556 --> 00:28:39.432 Yeah, you roll the dice, you tell us if you're allergic to anything, and then you give us a concept. 00:28:39.432 --> 00:28:42.352 It can be a dream that you had the other day. 00:28:42.352 --> 00:28:45.292 Oh fun, it could be your favorite snack. 00:28:45.292 --> 00:28:47.352 It could be your favorite book. 00:28:47.352 --> 00:28:49.911 It could be your hero. 00:28:51.845 --> 00:28:57.974 And you tell us this, and then we create, we turn that concept into a liquid for you. 00:28:57.974 --> 00:29:00.006 Wow, yeah. 00:29:00.006 --> 00:29:01.529 So this customer he told me. 00:29:01.529 --> 00:29:09.678 He was like yeah, I was on the team that built the Luna Map. 00:29:09.678 --> 00:29:12.252 It's a satellite that was going up with Artemis. 00:29:12.845 --> 00:29:14.211 Yes, I have heard about it. 00:29:14.265 --> 00:29:18.971 Yeah, so he told me all about it, all about that, and told me where he was from. 00:29:18.971 --> 00:29:21.813 He's from Wisconsin and he likes Manhattan. 00:29:21.813 --> 00:29:27.849 So in my head I'm thinking OK, he likes Manhattan, he's from Wisconsin, I'm going to make him a Brandy Manhattan. 00:29:27.849 --> 00:29:32.253 So, I made him this cocktail and it was delicious. 00:29:32.253 --> 00:29:32.734 He loved it. 00:29:32.895 --> 00:29:33.356 Yeah, OK. 00:29:33.865 --> 00:29:37.615 So fast forward to this competition. 00:29:37.615 --> 00:29:55.468 I was like OK, I have the perfect cocktail the perfect cocktail in my head Because I was like, ok, I already created a space cocktail, but then after a couple of people tried it and in my mentor, I told him about it- and he was like well, if you want to win this competition, you got to make something sweet. 00:29:56.684 --> 00:29:57.607 And I was like you're correct. 00:29:57.607 --> 00:30:01.259 Yeah for all pallets. 00:30:01.259 --> 00:30:02.730 Yes, correct, for all pallets. 00:30:02.750 --> 00:30:05.352 And I was like you're right, so I had to go back to the drawing board. 00:30:05.352 --> 00:30:07.888 The competition's in a week, oh wow week left. 00:30:07.910 --> 00:30:08.732 In a week left, yeah. 00:30:08.732 --> 00:30:14.311 So I already thought I had it in the bag in the rack Right Back to the draw board. 00:30:14.372 --> 00:30:14.553 Yep. 00:30:14.553 --> 00:30:31.238 So after one of my shifts I'm sitting outside relaxed hanging out and I'm looking up, and then it's a clear night sky, no clouds or anything, and I look up and I see this big orange ball in the sky, right, all right, and I'm like what is that? 00:30:31.238 --> 00:30:33.230 And it's a spaceship going on. 00:30:33.230 -->

00:30:35.575 I thought it was a street light. 00:30:36.018 --> 00:30:42.700 Funny yeah, and I was like why is it moving Exactly right. 00:30:42.700 --> 00:30:43.362 What's in this? 00:30:43.843 --> 00:30:44.325 drink. 00:30:44.325 --> 00:30:49.228 And then that's where the Tang idea came in, because it's orange. 00:30:49.228 --> 00:30:51.173 Oh OK, you know what I mean. 00:30:51.173 --> 00:30:53.910 Yeah, voila Tang. 00:30:53.910 --> 00:30:57.270 So, and then and then. 00:30:57.270 --> 00:30:58.835 I know, it sounds a little crazy. 00:30:58.875 --> 00:30:59.236 It's great. 00:30:59.644 --> 00:31:04.872 And then I saw the rocket shoot across the sky and I'm like, oh wow, it looks like a splinter. 00:31:05.904 --> 00:31:06.006 And. 00:31:06.066 --> 00:31:14.196 I thought to myself Tiki, like being on a pirate ship, yes, so I made a Tiki style cocktail with Tang powder. 00:31:14.196 --> 00:31:18.130 So that's how I came up with the drink. 00:31:18.130 --> 00:31:24.536 But the name for the drink was developed by my friend Adrian. 00:31:24.536 --> 00:31:30.250 And as soon as he said Moontang, I thought about Wu Tang, you know, and then- Sonomas. 00:31:30.480 --> 00:31:32.105 Moontang, Moontang. 00:31:32.105 --> 00:31:35.308 We on a swarm. 00:31:38.680 --> 00:31:44.042 So then everything else was a wrap, figuratively, and-. 00:31:44.625 --> 00:31:47.280 Exactly Literally yeah, wow. 00:31:47.280 --> 00:31:52.246 So tell us all the ingredients again, okay so the Tang powder. 00:31:52.599 --> 00:31:52.740 Yep. 00:31:52.740 --> 00:31:53.785 So it gets Tang powder. 00:31:53.785 --> 00:31:58.880 It has a Havana Club, a Neho rum, oh Yep. 00:31:58.880 --> 00:32:14.928 And it gets lemon juice, fresh squeezed lemon juice, almond orjot, which is an almond syrup, and then it also gets aparol, a little aparol for taste and a little bitterness and sweetness also. 00:32:14.928 --> 00:32:17.053 That's the cocktail. 00:32:17.053 --> 00:32:20.390 And the garnish is a nice lemon lion's tail. 00:32:21.819 --> 00:32:22.683 A lion's tail. 00:32:22.683 --> 00:32:27.531 A lion's tail, the garnish yeah, I'm impressed. 00:32:27.531 --> 00:32:32.045 It sounds like it sounds delicious, and that one, the overall. 00:32:32.045 --> 00:32:34.116 Was that the people's choice or was that a judge's? 00:32:34.116 --> 00:32:35.525 It was the judge's choice. 00:32:35.565 --> 00:32:35.865 Yeah. 00:32:35.865 --> 00:32:37.763 Wow and the judges were three astronauts. 00:32:38.426 --> 00:32:38.907 Really. 00:32:39.160 --> 00:32:41.268 Yeah, so that was awesome too to see what an honor. 00:32:41.460 --> 00:32:47.307 To see the look on their face when they tried it I was like man, they've been in space, Right. 00:32:47.980 --> 00:32:48.362 You know it's like. 00:32:48.362 --> 00:32:51.286 And then they tried the cocktail that I made and they loved it. 00:32:51.286 --> 00:32:51.862 That was awesome. 00:32:51.862 --> 00:32:54.627 And they kept the glasses that I served it in. 00:32:55.722 --> 00:32:59.703 Dang, they want to go home, and Not forget that they're like, it ain't fried chicken. 00:32:59.703 --> 00:33:04.365 I'm not finished with that you see all that goodness stuck to the edge. 00:33:05.119 --> 00:33:06.323 I need my glass back, please. 00:33:08.007 --> 00:33:09.471 Mr Ashman, I don't know, yeah, it was fun. 00:33:10.461 --> 00:33:11.425 We brought up our crew. 00:33:11.425 --> 00:33:13.545 You know the owners came up with me. 00:33:13.545 --> 00:33:16.222 Aw yeah, and a lot of. 00:33:16.222 --> 00:33:18.911 I had a lot of support and that was amazing. 00:33:18.911 --> 00:33:23.203 I'd like to shout out everybody who came up to the competition with me, because they didn't have to do that. 00:33:23.519 --> 00:33:24.263 And what'd you take home? 00:33:25.799 --> 00:33:27.664 I took home a Got a trophy. 00:33:27.664 --> 00:33:28.508 I got a metal-. 00:33:28.548 --> 00:33:28.969 Or a metal-. 00:33:29.759 --> 00:33:31.746 A 3D printed rocket ship. 00:33:31.746 --> 00:33:37.508 Trophy, yeah what a huge martini glass and the planet Mars in the martini glass. 00:33:37.508 --> 00:33:40.828 That is bomb and it lights up what the? 00:33:40.828 --> 00:33:46.183 If you wanna come check it out, it is at the library above the fireplace Nice. 00:33:46.183 --> 00:33:53.141 Gotta have it on display if it lights up, I mean it's a disco trophy going on, here it's special man. 00:33:53.181 --> 00:34:06.346 so with a week left celestial timing, let's call it with the rocket and the mood, and your friends all around you tasting, helping you figure out the concept. 00:34:06.346 --> 00:34:08.606 That's special man. 00:34:08.606 --> 00:34:09.242 Yeah, it was fun. 00:34:09.242 --> 00:34:10.965 So how much of the? 00:34:10.965 --> 00:34:16.905 You must have a bunch of other original recipes, or is that just one of a few? 00:34:17.280 --> 00:34:19.047 I mean, yeah, I have a lot. 00:34:19.400 --> 00:34:19.543 Yeah. 00:34:20.420 --> 00:34:32.288 Yeah, none that I mean, even though I everybody, all the bartenders at the library create cocktail, new cocktails, on a daily basis. 00:34:32.710 --> 00:34:33.010 Oh, okay. 00:34:33.480 --> 00:34:35.445 On a daily basis because of the take a gamble option. 00:34:35.445 --> 00:34:38.766 Oh, funny it forces us to be creative. 00:34:39.981 --> 00:34:42.909 That gamble cocktail, that's fun. 00:34:43.128 --> 00:34:43.630 Yeah, it is. 00:34:43.630 --> 00:34:44.802 It is how many times a? 00:34:44.842 --> 00:34:45.023 night. 00:34:45.023 --> 00:34:46.047 Is somebody ordering? 00:34:46.068 --> 00:34:46.228 that. 00:34:46.228 --> 00:34:48.728 So hold on, we can do this right now. 00:34:48.728 --> 00:34:51.347 Okay, let's go, I'm your bartender, you're the guest. 00:34:51.347 --> 00:34:55.539 Oh, so you wanna take a gamble today? 00:34:55.579 --> 00:34:59.025 Yeah, I'm looking at this list and I've never seen a gamble cocktail. 00:34:59.025 --> 00:34:59.608 What does that mean? 00:34:59.608 --> 00:35:00.983 Oh, take a

gamble. 00:35:01.559 --> 00:35:02.222 I like that. 00:35:02.222 --> 00:35:03.166 Okay, good choice. 00:35:04.019 --> 00:35:05.762 I'm an adventurous kind of guy, I'll take a gamble. 00:35:06.139 --> 00:35:07.525 So are you allergic to anything? 00:35:07.525 --> 00:35:09.286 No, not allergic, okay. 00:35:09.500 --> 00:35:10.403 No, no, no allergies. 00:35:10.619 --> 00:35:12.025 No, no, no, okay, all right. 00:35:12.025 --> 00:35:15.045 Do you want this cocktail to be sweet? 00:35:15.628 --> 00:35:19.427 floral Dry earthy, with a little bit of smoke. 00:35:19.760 --> 00:35:21.907 Ooh earthy and smoke awesome. 00:35:21.907 --> 00:35:26.711 So is there any type of spirit that you do not like? 00:35:26.711 --> 00:35:38.081 For me, it's Southern comfort, because I had this horrible experience in high school in Daytona, probably on spring break, probably anything sweet Anything. 00:35:38.121 --> 00:35:40.324 Sweet yeah. 00:35:40.324 --> 00:35:44.168 So maybe a rum, but a light rum, not like a real heavy dark rum. 00:35:44.460 --> 00:35:44.702 Okay. 00:35:45.920 --> 00:35:50.512 Most any tequilas, gins, vodkas, whiskies is great. 00:35:50.659 --> 00:35:56.121 Okay, so you brought up rum first, so I'm thinking we're gonna stick with rum Rum is great. 00:35:56.121 --> 00:35:56.824 Okay, rum's good. 00:35:56.824 --> 00:36:03.585 Okay, now just tell me a little bit about yourself, or actually, what's the first? 00:36:03.585 --> 00:36:05.445 When I say this word? 00:36:05.445 --> 00:36:11.411 Tell me the first thing that comes your mind Gotcha Podcast, Studio Bet. 00:36:11.411 --> 00:36:14.088 And that's how it's done. 00:36:14.088 --> 00:36:20.126 And then I just get back behind the bar, I look at all my ingredients and I think to myself studio, studio. 00:36:21.860 --> 00:36:25.190 And then when I think studio, I think green screen. 00:36:25.190 --> 00:36:30.445 So now I need to find ingredients that will make this liquid green. 00:36:30.445 --> 00:36:33.007 And then you said not sweet. 00:36:33.007 --> 00:36:37.210 So I know that I'm not picking sweet ingredients as well. 00:36:37.210 --> 00:36:52.902 So right off top of my head, I'm thinking Midori melon, the liqueur, I'm thinking a light rum, and then I'm gonna go with maybe a splash of green chartreuse in there, because I like you. 00:36:53.304 --> 00:36:55.684 Yeah, and that's hard to find. 00:36:55.684 --> 00:36:56.648 That's hard to find ingredients. 00:36:56.980 --> 00:36:58.244 I'll pull it out the cellar. 00:36:59.340 --> 00:37:00.324 Make a little absinthe even. 00:37:01.262 --> 00:37:03.548 Ooh, I'm gonna spray the glass with absinthe. 00:37:03.628 --> 00:37:04.170 Oh, there you go. 00:37:04.170 --> 00:37:05.525 Oh, yeah, there you go. 00:37:05.699 --> 00:37:13.922 And then after that I'm gonna stir the drink and then I'm gonna put it in a nice fancy glass no ice, and then voila. 00:37:14.900 --> 00:37:15.903 I like it like an up glass. 00:37:15.903 --> 00:37:17.309 Almost can be like a microphone. 00:37:17.309 --> 00:37:19.338 Oh Psh. 00:37:20.262 --> 00:37:20.744 You got it. 00:37:21.400 --> 00:37:23.025 See you're a natural? 00:37:23.025 --> 00:37:28.989 Yeah right, I'm a natural drinker or no, but that's a fun Not anymore. 00:37:28.989 --> 00:37:30.266 That is a fun concept. 00:37:30.719 --> 00:37:31.563 Yeah, it's awesome. 00:37:31.563 --> 00:37:32.643 That is a fun concept. 00:37:33.079 --> 00:37:47.148 And again pushing boundaries, getting out of the comfort zones, because I know I was there especially like working at, like the high volume bars, Like I worked at a Joe's Crab Shack behind a bar. 00:37:47.148 --> 00:37:52.846 It's okay until it's like a Monday night and it's like two for one margaritas. 00:37:53.340 --> 00:37:55.148 And so you're making double everything. 00:37:55.148 --> 00:37:57.045 That's how I feel about espresso martinis. 00:37:57.266 --> 00:38:01.365 Yeah, oh, again, how original. 00:38:03.222 --> 00:38:05.027 But espresso martinis are fantastic. 00:38:05.047 --> 00:38:10.648 They're fantastic, I mean, but I was making them, I feel like 20 years ago they were trendy, but I think because of they're always gonna be trendy. 00:38:10.648 --> 00:38:14.429 I think because I see them on Bravo every season. 00:38:15.179 --> 00:38:19.586 Now they're grading fresh Parmesan on top of espresso martinis. 00:38:19.586 --> 00:38:21.045 I don't know if you've heard of that one. 00:38:21.579 --> 00:38:23.865 Maybe blue cheese, but a Parmesan. 00:38:23.905 --> 00:38:25.851 They're doing Parmesan on top of espresso. 00:38:25.851 --> 00:38:27.527 That's a little too sharp for my coffee. 00:38:27.527 --> 00:38:29.126 I haven't tried one yet. 00:38:29.126 --> 00:38:35.007 But see, blue cheese is smoky, so that goes already to my palate, blue cheese is more of a martini thing. 00:38:35.128 --> 00:38:42.858 No, trust me when somebody asked for a black and blue martini it was a dirty black olive stuffed blue cheese. 00:38:43.059 --> 00:38:44.786 I've never heard of a black and blue martini. 00:38:44.860 --> 00:38:51.769 Yeah, and it's a dirty one, but instead of the Spanish olive, it's a blue cheese stuffed black olive. 00:38:51.820 --> 00:38:53.425 Did you guys hand stuff them? 00:38:54.000 --> 00:38:54.402 We did. 00:38:54.402 --> 00:38:56.822 We had many Wow. 00:38:56.822 --> 00:38:59.818 Our goudos to you. 00:38:59.940 --> 00:39:01.947 Our Garnes station was massive. 00:39:02.519 --> 00:39:08.367 No, it was almond stuffed Spanish, garlic stuffed Spanish, regular Spanish blue cheese stuff. 00:39:08.460 --> 00:39:09.523 You're making me look bad. 00:39:09.543 --> 00:39:28.126 right now, we all have our place of work and everybody has their signature, whether it's your Garnes heavy or if you're a feature heavy with unique mixers and appertiefs, then certainly that's going to set your brand apart, especially being like nobody. 00:39:28.126 --> 00:39:30.969 I mean, if somebody asked me like well, what do you recommend?

00:39:30.969 --> 00:39:31.771 I'd pour them out a beer. 00:39:31.771 --> 00:39:35.425 I don't have time to think for you but if you don't know what you? 00:39:35.425 --> 00:39:35.726 Want. 00:39:35.726 --> 00:39:36.925 I mean I've got a great list. 00:39:36.925 --> 00:39:38.806 I could make just about anything under the sun. 00:39:39.327 --> 00:39:44.784 But if yeah, so anytime a customer doesn't know what they want, we always take a gamble with them. 00:39:44.784 --> 00:39:46.047 I like that Always. 00:39:46.168 --> 00:39:56.407 Yeah, I would just hand them some, just like out of fun, just hand them some ice, or like pull out a card deck, like pick a number so that's how many ice cubes you get. 00:39:57.427 --> 00:39:58.619 I actually thought about that. 00:39:58.619 --> 00:40:01.947 That's an idea that I've been kind of toying around with. 00:40:01.947 --> 00:40:02.469 I don't know. 00:40:02.510 --> 00:40:03.391 Well, you don't want to be full. 00:40:03.391 --> 00:40:06.007 You're not really a casino bar. 00:40:06.007 --> 00:40:08.047 That'd be fun like a casino bar in Vegas. 00:40:08.179 --> 00:40:10.588 It's not, but you know, like if but it'd be funny to get in. 00:40:10.588 --> 00:40:15.286 Let's say, you have some dice, you roll the dice and the number you roll is the cocktail that you get. 00:40:15.286 --> 00:40:19.266 Right Like that's a cool concept as well, but I don't want to give too much away. 00:40:19.860 --> 00:40:28.268 No, no, but that could be a fun concept, so I can't believe we're already getting into the last part of the hour. 00:40:28.268 --> 00:40:33.103 Man, time flies when you're having fun it does yeah, yeah. 00:40:33.103 --> 00:40:36.525 So uh, we're, we're, yes, exactly. 00:40:36.875 --> 00:40:41.844 When you have an awesome bartender fixing you a delicious mocktail and other cocktails. 00:40:41.844 --> 00:40:52.063 No, it's, it's, it's quite nice, it's, it's nice surprise, and I think we're going to get out, get out of here this episode with just some final words for 23. 00:40:52.063 --> 00:40:56.465 And I really want to to you know, for the audience. 00:40:56.465 --> 00:40:59.637 We did to let the audience know if there's any kind of trends that you see happening. 00:40:59.637 --> 00:41:08.237 What you may bring to your craft in 24, or anything else people may want to look look out for, as far as you know, is it. 00:41:08.237 --> 00:41:09.402 Is it infused liquors? 00:41:09.402 --> 00:41:12.824 Is it more types of simple syrups or bitters being infused? 00:41:12.824 --> 00:41:15.306 Like, where do you, where do you see the, the challenge? 00:41:15.306 --> 00:41:15.929 Or opportunities. 00:41:15.974 --> 00:41:24.025 So um for for the new year coming up, yeah, I really want to focus on fresh local ingredients. 00:41:25.088 --> 00:41:25.896 Okay, I want to. 00:41:26.177 --> 00:41:27.701 I want to reach out to local chefs. 00:41:27.701 --> 00:41:29.545 I want to talk to them. 00:41:29.545 --> 00:41:35.981 I want to pick

their brains to see what they're doing in the kitchen, so that I can bring that knowledge to my kitchen. 00:41:37.835 --> 00:41:42.847 Do you you think there's any opportunity for, like, improving the garnishes? 00:41:43.815 --> 00:41:46.425 Um, yeah, garnishes can always be improved. 00:41:46.425 --> 00:41:50.184 And that's another local fresh ingredient option as well. 00:41:50.184 --> 00:42:01.503 You know cause, if you're infusing something into a spirit or a syrup, whatever you're infusing, you would want to garnish the drink with what you're infusing as well. 00:42:01.704 --> 00:42:06.177 Right, I mean I think a missed opportunity would be to use a California orange in an old fashioned in Florida. 00:42:06.900 --> 00:42:15.282 you know, use the local citrus for your, you know your drinks, you know I mean uh, but yeah, I mean little things like that I think could, could be fun. 00:42:16.335 --> 00:42:18.179 Um, I like to see you know. 00:42:18.179 --> 00:42:25.864 I think one of the funner trends as well is like the, the, the grilled pineapple garnish or you know things like that. 00:42:25.885 --> 00:42:29.237 We've done that, yeah, we've done that before I, you know, I want to get the torch out. 00:42:29.237 --> 00:42:30.179 I want to smoke more. 00:42:30.179 --> 00:42:33.525 Yeah, yeah, more torches, more, more fire, yeah. 00:42:33.606 --> 00:42:35.289 Yeah, more fire. 00:42:35.289 --> 00:42:37.503 I could see that becoming a little more trendy. 00:42:37.503 --> 00:42:42.061 What about, um, anything like gimmicky, like, are the vessels going to change? 00:42:42.061 --> 00:42:46.666 Are we going to go from a Collins to a rocks glass, to a up glass, to maybe something different? 00:42:46.847 --> 00:42:48.297 No, so um we? 00:42:48.297 --> 00:42:51.947 We like to stick with the tradition you know, in the classics. 00:42:52.195 --> 00:43:03.086 So, like, glassware is always going to be a constant in what we do, but what's going into the glassware is what's going to constantly be changed. 00:43:03.086 --> 00:43:04.128 You know what I mean. 00:43:04.128 --> 00:43:08.806 So for me, I need to to dive back into the books. 00:43:08.806 --> 00:43:16.782 You know I need to find that lost recipe that somebody in New Orleans created in 1895. 00:43:16.782 --> 00:43:19.161 Right, that's the cocktail I'm looking for. 00:43:19.161 --> 00:43:26.014 You know, I'm looking for the book that's in your great, great great grandfather's basement, that has dust on it. 00:43:26.436 --> 00:43:28.244 That could be a fun call to action. 00:43:29.817 --> 00:43:31.202 Calling all grandkids. 00:43:31.795 --> 00:43:33.059 We need you to crawl up in that attic. 00:43:34.244 --> 00:43:34.806 Don't be scared. 00:43:35.577 --> 00:43:38.802 Lift that old shaggy carpet, see what's on that floorboard. 00:43:38.802 --> 00:43:48.021 You may find some treasure down there, the long lost cocktail, you know, and it could be because of a supply chain thing, maybe you know. 00:43:48.021 --> 00:43:53.552 Maybe it was when moonshine got outlawed or something, and, and you know, the all these cool moonshine recipes got lost in. 00:43:53.552 --> 00:43:57.215 True, I mean you know, but I know moonshine has made a little bit of resurgence. 00:43:57.215 --> 00:44:04.012 It's not the same taboo thing that you know you made in bathtubs and radiators and you know I want the bathtub stuff, the bathtub gin. 00:44:04.032 --> 00:44:04.494 That's what I want. 00:44:04.956 --> 00:44:08.449 And from the, from the, from the prohibition area. 00:44:08.449 --> 00:44:16.451 Tastes like soap, yeah, or the, but yeah, that white light Radiator distilled moonshine yeah, there's a lot of gosh. 00:44:16.451 --> 00:44:20.726 I mean, you know, cocktails and and spirits in general have had quite the history. 00:44:21.577 --> 00:44:29.565 Oh, there's been so much turnaround, and it's really true when you think you create something new, it's already been made. 00:44:29.565 --> 00:44:34.610 Probably, but the thing is, it's already been made and it's already been documented also. 00:44:34.610 --> 00:44:38.182 Right Published, correct it's just about who can find it. 00:44:39.146 --> 00:44:41.534 Who can find it and who can make it and improve it. 00:44:41.534 --> 00:44:56.693 And sometimes you know it may be taking an obsolete ingredient and sourcing it again and creating that infused simple serve with it or whatever it may have you and incorporating it back into you know some, some modern recipes. 00:44:56.713 --> 00:44:58.802 Yeah, exactly, and like childhood memories. 00:44:58.802 --> 00:45:04.367 That's another thing I want to dive into is like stuff from our from when I was a kid. 00:45:04.927 --> 00:45:06.177 You were drinking when you were no, no. 00:45:08.757 --> 00:45:10.128 Not that, but like so. 00:45:10.148 --> 00:45:15.362 Like, for example, what um, like some high C juice boxes or something like, no, like, um. 00:45:15.402 --> 00:45:17.106 So what's a like? 00:45:17.106 --> 00:45:23.146 A snack when you're a kid, or even a dessert when you're a kid, that you remember. 00:45:24.655 --> 00:45:30.465 Well, when we went out for a rest to the restaurant, it was always like the moose, like the chocolate moose was always kind of like nice and rich and creamy. 00:45:30.465 --> 00:45:36.974 Um, and then, of course, growing up in South Florida was a lot of flawn, you know okay some nice custard. 00:45:36.974 --> 00:45:39.164 Yeah, custard for sure. 00:45:39.184 --> 00:45:42.778 So it's like taking those ideas and turning them into cocktails. 00:45:42.778 --> 00:45:46.273 Then you really dive into the to somebody's desire. 00:45:46.273 --> 00:45:46.394 Yeah. 00:45:46.394 --> 00:45:53.233 You know, then, as soon as cause, like I created a cocktail called the um, the s'mores old fashioned, oh, yeah, yeah. 00:45:53.233 --> 00:46:05.295 So this one, this cocktail, I, when I was creating it, I used to love sitting next to a campire in Indiana in the wintertime

eating a s'mores. 00:46:05.315 --> 00:46:06.375 You know what I mean. 00:46:06.375 --> 00:46:12.701 So I wanted to bring that childhood memory into a cocktail form and I did, you know then. 00:46:12.701 --> 00:46:20.414 And then whoever drinks it, you know you, you think about sitting next to a fire eating s'mores you know, so you just get attached to that Right. 00:46:20.414 --> 00:46:22.945 And then next thing you know you're dreaming about it. 00:46:27.184 --> 00:46:28.106 Ethan shaking it. 00:46:28.106 --> 00:46:31.653 Shaking baby, I, I like it. 00:46:32.458 --> 00:46:33.842 You were taking a wrong turn. 00:46:33.842 --> 00:46:34.485 I like it. 00:46:34.485 --> 00:46:34.925 I like it. 00:46:36.375 --> 00:46:37.998 No, but, uh, no that. 00:46:37.998 --> 00:46:53.458 But I think, being being adventurous, allowing yourself to challenge, you know, even like the, the most like, maybe unsung of memories, like you know again you know going back to childhood, you know, going back to just a simple campfire. 00:46:54.382 --> 00:46:57.409 Um, I think there is some. 00:46:57.409 --> 00:46:59.054 I think there's a. 00:46:59.054 --> 00:47:03.726 You know it's not too much of a novelty for people to be like you know what I'm, I'm, I'm going to try that. 00:47:03.726 --> 00:47:05.121 I want, you know, I want more of this. 00:47:05.121 --> 00:47:10.677 You know I would, I would like, uh, you know to, to maybe see like a summer vacation menu. 00:47:10.677 --> 00:47:15.922 You know, something that that tastes like this a sea breeze and, and you know, crunches like sand. 00:47:15.961 --> 00:47:21.427 You know, or something, some, some new menus we are going to be bringing out in the night in the new year. 00:47:21.594 --> 00:47:22.197 So right now. 00:47:22.317 --> 00:47:25.106 Right now we have a Tiki Tuesday menu. 00:47:25.106 --> 00:47:27.882 We have an old fashioned Wednesday menu. 00:47:27.882 --> 00:47:35.190 In the new year we're going to have a martini menu, okay, and we're going to be doing a classy brunch menu on Sundays. 00:47:35.190 --> 00:47:38.101 I like it so super excited for those. 00:47:38.101 --> 00:47:42.621 Make sure you guys come check us out in the new year yes, which is going to be awesome. 00:47:42.621 --> 00:47:54.646 And then, for those people who are looking for something to do on New Year's Eve, come check out the Salty Fox, because we are going to be having a back to the 90s party. 00:47:55.387 --> 00:47:55.969 Really. 00:47:55.969 --> 00:48:01.340 Yeah, that's going to be special so break out all your clothes, all your tires, encouraged. 00:48:01.420 --> 00:48:05.099 Yes, yes, like your jumpsuits, the, the funky glasses. 00:48:05.099 --> 00:48:06.844 You know the uh. 00:48:06.963 --> 00:48:08.407 Crunchies, oh the scrunchies. 00:48:08.407 --> 00:48:09.469 Yeah, fanny packs. 00:48:10.215 --> 00:48:12.523 Oh, fanny packs, for sure, yeah, you neon. 00:48:12.804 --> 00:48:13.215 Yeah, I got. 00:48:13.215 --> 00:48:15.643 I got some swatch watches from back in the day, yeah. 00:48:17.014 --> 00:48:21.545 Bring out your uh old, uh Shaquille O'Neal Orlando Magic jerseys. 00:48:21.545 --> 00:48:22.208 There you go. 00:48:22.208 --> 00:48:24.181 That was my thing in the 90s. 00:48:24.181 --> 00:48:25.679 I used to rock, rock the Shaquille. 00:48:25.699 --> 00:48:26.240 Well, you had to. 00:48:27.202 --> 00:48:27.885 He was my favorite. 00:48:28.106 --> 00:48:31.563 Yeah, I mean, I mean, you know, listen, we all had those. 00:48:31.563 --> 00:48:33.699 Uh, you know bird, I remember Barkley. 00:48:33.699 --> 00:48:35.436 Yeah, yeah, I remember all those. 00:48:35.436 --> 00:48:37.684 You know popular jerseys. 00:48:37.885 --> 00:48:38.085 Yeah. 00:48:38.255 --> 00:48:38.496 I mean. 00:48:38.496 --> 00:48:40.844 So that sounds like a lot of fun. 00:48:40.844 --> 00:48:54.943 90s New Year's Eve, salty Fox boards still doing first come, first serve service with, um, their brand of cocktails, correct, and uh, in a complimentary toast at midnight. 00:48:54.943 --> 00:48:57.061 Yep, okay, probably both locations. 00:48:57.364 --> 00:48:58.514 Both locations Sure, sure yeah. 00:48:58.835 --> 00:49:00.961 And um, of course, you know exciting things. 00:49:00.961 --> 00:49:04.222 Coming to EGAD, you got a big old venue popping up across the street. 00:49:04.402 --> 00:49:05.123 I know I'm excited. 00:49:05.425 --> 00:49:13.525 Yeah, so, um, so, a lot of fun in EGAD, a lot of the cool things happening, Um, and I just uh, I'm excited for everything that happened in there. 00:49:13.525 --> 00:49:20.164 There's a new space on Highland, uh coming to Balder's, another space, uh adjacent to the traditionals getting uh talked about. 00:49:20.164 --> 00:49:22.362 There's a couple of different things happening. 00:49:22.362 --> 00:49:26.106 So, um, check out, Ethan, go say hello to my boy. 00:49:26.335 --> 00:49:30.766 And then uh, before I forget, I would like to shout out Sam and Veronica. 00:49:31.427 --> 00:49:31.728 Oh yeah. 00:49:32.998 --> 00:49:36.306 The owners of um, the Loris library and salty Fox. 00:49:36.306 --> 00:49:40.139 I appreciate them because they they? 00:49:40.139 --> 00:49:49.724 Um took a gamble on me, you know, and that's rare in this, in this world, to find somebody who's willing to do that for an individual. 00:49:50.365 --> 00:49:51.588 Yeah, yeah, you're not kidding. 00:49:51.588 --> 00:49:53.742 And especially from a football background. 00:49:54.056 --> 00:49:55.621 Yeah, I know how'd you get behind the bar. 00:49:55.621 --> 00:49:57.460 I worked security. 00:49:58.996 --> 00:50:04.197 And I think there's a little truth in there right, yeah, you start as a bouncer yeah, yeah, that's crazy Well. 00:50:04.920 --> 00:50:20.295 I love saying you know, make the gains in a career that you probably didn't train or get you know qualified or not, I mean, the only experience I had, right, was my grandfather making his own wine. 00:50:20.295 --> 00:50:26.346 Oh, I know so that's pretty cool so maybe that some of that probably like soaked into me a little bit. 00:50:27.135 --> 00:50:27.978 A little bit of influence. 00:50:27.978 --> 00:50:31.762 Yeah, you know, I would say yeah, and then my dad cooking chitlins. 00:50:34.574 --> 00:50:36.661 If anybody cooks chitlins, I'll take a bowl. 00:50:36.661 --> 00:50:37.744 Oh really, yes. 00:50:39.054 --> 00:50:40.501 Well, Ethan, this was a pleasure. 00:50:40.795 --> 00:50:41.721 Thank you for the drinks. 00:50:42.304 --> 00:50:43.128 This has been marvelous. 00:50:43.128 --> 00:50:45.943 We really hope you guys enjoyed this episode, and where could they find you? 00:50:45.943 --> 00:50:47.420 On the social media or anywhere else? 00:50:47.840 --> 00:50:48.583 How could they follow you? 00:50:48.583 --> 00:50:50.643 Oh, you can follow me on Instagram. 00:50:50.643 --> 00:50:55.485 My handle is ETIME E T Y M E E. 00:50:55.485 --> 00:50:56.592 I like it. 00:50:56.592 --> 00:50:58.097 Yeah, show you what time it is. 00:50:58.277 --> 00:50:58.960 That's right. 00:50:58.960 --> 00:51:02.661 Moon tag Moon tag Moon. 00:51:02.661 --> 00:51:03.516 Until next time. 00:51:03.516 --> 00:51:07.119 This is Jesse with Space Goose Eats, and this has been a delicious podcast. 00:51:07.119 --> 00:51:07.896 Yeah, love.