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Perfecting Summer Bourbon Cocktails: A 4th of July Masterclass with The Scotchy Bourbon Boys · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, Indiana's Alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece at a Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling, and the intense geekery that goes into that process, then check out the One Piece at a Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the arts We'll be right back, we love what we do.
• 1:55
  Speaker 3: We drink and we move and we talk some sweet, but we're telling the truth.
• 2:07
  Speaker 2: Yeah, we've got your blood in the voice, raising from hell making some noise.
• 2:13
  Speaker 2: Yeah, we've got your blood in the voice.
• 2:17
  Speaker 2: We need to have fun and we hope you enjoy.
• 2:20
  Speaker 2: We need to have fun.
• 2:22
  Speaker 2: I hope you do.
• 2:22
  Speaker 2: Will you have fun?
• 2:24
  Speaker 2: Yeah, alright.
• 2:44
  Speaker 4: All right, welcome back to another exciting podcast of the Scotchy Bourbon Boys Tiny's here tonight.
• 2:53
  Speaker 4: We've got CT in the house and we also have Barrelhead.
• 2:58
  Speaker 4: He is here with us also.
• 3:00
  Speaker 4: So we are doing our first annual and this is this is going to become a tradition because CT's love of mixed drinks cocktails you know, different mixology type things.
• 3:15
  Speaker 4: This is how we can showcase him before holiday events and before seasons.
• 3:21
  Speaker 4: So very excited to get this 4th of July summer podcast on its way.
• 3:27
  Speaker 4: But first remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 3:34
  Speaker 4: We've got Glen Caron's t-shirts.
• 3:36
  Speaker 4: Scotchie Bourbon Balls Check it out, check out, find out things about us, ct and Barrelhead.
• 3:43
  Speaker 4: If you guys can get me a little bit of a background on bourbon that you guys write, I'll put it up on the website coming up.
• 3:51
  Speaker 4: I've got to update that soon and I've also got to get whiskey to do that too.
• 3:56
  Speaker 4: But then also remember we're on all the major podcast formats.
• 3:59
  Speaker 4: Also remember we're on all the major podcast formats Apple, iheartradio, spotify, amazon, pandora, deezer.
• 4:07
  Speaker 4: I mean, if it's there, we're on it.
• 4:09
  Speaker 4: You can also find us on YouTube.
• 4:11
  Speaker 4: We are YouTube Live tonight and all the social media platforms Facebook, youtube, instagram and X.
• 4:19
  Speaker 4: Check us out there, follow us there.
• 4:22
  Speaker 4: Our Facebook Scotchy Bourbon Boys group is over 1,400 strong.
• 4:26
  Speaker 4: Our Facebook page is over 1,000 people watching my Facebook page that I do.
• 4:33
  Speaker 4: All the Scotchy Bourbon Boys stuff is over 52,000.
• 4:36
  Speaker 4: Ct, I think you're like 40, right?
• 4:39
  Speaker 4: 40,000?
• 4:40
  Speaker 4: Not quite.
• 4:41
  Speaker 5: Not quite, not quite.
• 4:42
  Speaker 4: Okay, you're right there.
• 4:43
  Speaker 4: And hey, Barrelhead, you should make your own special Scotchy Bourbon Boys Barrelhead Facebook page.
• 4:52
  Speaker 4: Maybe it'll take off.
• 4:56
  Speaker 4: You know, what I mean.
• 4:57
  Speaker 4: Anyways, yeah, and so excited to be here.
• 5:00
  Speaker 4: We're Facebook and YouTube live.
• 5:02
  Speaker 4: We will be monitoring the comments.
• 5:06
  Speaker 4: I've already got a guy talking about my mic Tack, so that's awesome.
• 5:10
  Speaker 4: This Yeti here is a great microphone.
• 5:13
  Speaker 4: And then also tonight's podcast.
• 5:17
  Speaker 4: We're using a couple separate, different bourbons.
• 5:20
  Speaker 4: We got Barrelhead.
• 5:23
  Speaker 4: You can talk about what you've got out there right now, because you're just kind of like drinking along with us talking about what you would pour over this holiday weekend.
• 5:35
  Speaker 6: What you got there.
• 5:36
  Speaker 6: I've got a Whiskey Thief Rye.
• 5:40
  Speaker 6: I like going there because you can always go out there and pick it right out of the barrel.
• 5:46
  Speaker 6: Got my OCD number five from Glen's Creek Chicken cock, double oak, and then Putin and Young 12 year it's one of the gentlemen from Black Hawk Down is actually affiliated with that.
• 6:06
  Speaker 6: I've always got my Buzzard Roost, buzzard Roost, yep.
• 6:10
  Speaker 6: Then my Freddy's ready for the cocktail at the end there with the Freddy's root beer and bourbon cream from Buffalo Trace.
• 6:18
  Speaker 4: There you go, all right, and then CT, you're going to be showcasing a couple bourbons tonight.
• 6:27
  Speaker 4: What are they?
• 6:34
  Speaker 5: You don't have to talk about the drinks yet, but what are the bourbons that you're showcasing?
• 6:37
  Speaker 5: So what I tried to do was kind of hit just a wide spectrum of bourbons and four drinks.
• 6:47
  Speaker 5: So the first drink is going to be made with, uh, just regular old maker's mark, not the 46, not anything special, just kind of looking at stuff that's everyday stuff you can buy on the shelf and make these drinks with and if you choose to change it up, you can uh.
• 6:57
  Speaker 5: So that's going to be the first one.
• 6:58
  Speaker 5: The second one is going going to be made with our Staley Andy's World no 5, which Staley, the Indian Creek Distillery here in Ohio love them and they're local, so I like supporting that and then I'm sorry I said that backwards that is going to be the Knob Creek is going to be that one.
• 7:21
  Speaker 5: Then we'll go on to that one and then the final one, which andy kind of hinted about, with the uh bourbon cream, as we're going to finish off with a uh buffalo trace, that uh, again, stuff that you can pick up and uh, you know the thing with what we do today, most of these can be intermingled with things that you like or you have on the shelf at home.
• 7:43
  Speaker 5: You could substitute just about anything in just whatever you like.
• 7:47
  Speaker 5: So we just tried some of these recipes and I'll explain it when I go.
• 7:52
  Speaker 5: The maker's mark is actually on maker's mark website.
• 7:55
  Speaker 5: They have cocktails available, so it's it follows their cocktail recommendation.
• 7:59
  Speaker 5: So it's kind of fun when you start tinkering around, looking.
• 8:03
  Speaker 5: Most of the brands have a pretty good amount of cocktails available on their website.
• 8:09
  Speaker 5: So we're going to follow some of that today, and then kind of some mixtures of our own.
• 8:15
  Speaker 4: Yeah, actually most whiskey and bourbon distilleries have cocktails.
• 8:23
  Speaker 4: They all acknowledge the importance of cocktails and the importance of their whiskeys going and what they can come up with, and they even have some of the big guys really work on that mixology to really blend with the flavors of each individual distillery.
• 8:39
  Speaker 4: Now I've got, in honor of tonight, in the fourth of july I decided I was going to do a sweet tea but I've got the 13th, 13th colony uh distilleries, bourbon out of georgia that I'm going to use that to celebrate our, our nation's uh birthday and the coming summer.
• 9:03
  Speaker 4: So that's what I'm going to be doing with that.
• 9:05
  Speaker 4: But I find the same thing, what you do and what I did tonight and what you do is it's so much fun to go find the basis of those drinks right, but then participating along with the mixology itself Correct, like you can do the subtle changes.
• 9:28
  Speaker 4: That's what we did with the scotchie bourbon balls.
• 9:30
  Speaker 4: The original recipe for the scotchie bourbon balls came off of the Makers Mark website but after about 150 batches that we made over the years, everything we've done is to perfect the creaminess, perfect the taste.
• 9:47
  Speaker 4: We did so many different changes and everything, but my wife, roxy, really you know that's something that we did to tweak it, to perfect it, and that's one thing that's kind of fun about it is it's there's no shortage of recipes on the internet from the distilleries and they these, these drinks, are by themselves fantastic, but ct tonight is going to show us and you're going to start off by how you like to entertain, because you, you love to add your spin because of all the stuff you've got.
• 10:20
  Speaker 4: Uh, you'll have stuff from ohio that you'll pick up around here.
• 10:23
  Speaker 4: You pick up different bitters and all that kind of thing you know.
• 10:26
  Speaker 5: Talk about what you do as far as like that taste experience well, I think it's like any time when you get uh with with friends and you're drinking bourbon, and bourbon is exciting and there's a lot of different variations of bourbon, obviously, uh.
• 10:41
  Speaker 5: But the cocktails kind of bring everybody together because you know, there are a lot of people who are not bourbon drinkers at first.
• 10:50
  Speaker 5: It takes them a little while to acquire a taste and I think that the cocktails are a nice gateway for people to enjoy the flavor that bourbon offers.
• 10:59
  Speaker 5: But maybe it's a little more palatable, sweeter, whatever you may say.
• 11:04
  Speaker 5: So that's part of it.
• 11:07
  Speaker 5: But yeah, it's just being able to be creative.
• 11:11
  Speaker 5: Obviously, the old-fashioned is probably one of my favorite because it has so many variations and as you start playing around with them, you realize that every bourbon that you try really affects the flavor.
• 11:23
  Speaker 5: So whether it's a weeded bourbon or a high rye bourbon, I mean they all affect it.
• 11:30
  Speaker 5: So it's kind of fun to play around with it.
• 11:32
  Speaker 5: And obviously, times like this, when you're going into the Fourth of July, where you're going to be around friends trying different drinks, this is kind of a great time to be able to showcase that trying different drinks, this is kind of a great time to be able to showcase that Well also, you were just you know oh there it goes.
• 11:47
  Speaker 4: You just had made a good point and I was going to validate it and then all of a sudden it was just gone.
• 11:57
  Speaker 4: So my favorite thing to do Sorry.
• 12:00
  Speaker 4: So you ready to get started on your first cocktail?
• 12:05
  Speaker 4: Uh?
• 12:06
  Speaker 5: I'm ready, and then what I'll do is I'll kind of explain it, I'll walk through the process.
• 12:11
  Speaker 5: So somebody at home that wants to be able to do this it's not difficult.
• 12:15
  Speaker 5: Most of the things I have.
• 12:17
  Speaker 5: Uh, if you had a very basic bar set let's say you went to marshall's or tj max you could probably buy very basic bar set.
• 12:21
  Speaker 5: Let's say you went to Marshall's or TJ Maxx, you could probably buy a basic bar set for under $20 that would have a shaker, would have a spoon, would have all of the muddler, all these things.
• 12:33
  Speaker 5: And then it's just a matter of picking up the little things.
• 12:35
  Speaker 5: Most of the time, like today.
• 12:37
  Speaker 5: The time that it took me was cutting fruit that I'm going to use in these drinks, the fruit cutting, making some of my own simple syrup, which, if you're buying simple syrup in the store, do not do it.
• 12:49
  Speaker 5: It's an absolute waste of money.
• 12:50
  Speaker 5: It is so easy to make and we're going to show you that in a little bit.
• 12:54
  Speaker 5: But again, you don't have to like this first one is going to be Maker's Mark, and if you don't have, Maker's Mark and all you have is buffalo trace you can make this with buffalo trace.
• 13:09
  Speaker 4: It's not going to be that difficult.
• 13:10
  Speaker 4: So I did remember uh, the better the bourbon.
• 13:12
  Speaker 4: We actually did a podcast a while back.
• 13:15
  Speaker 4: Does a better bourbon or a more quality bourbon matter?
• 13:20
  Speaker 4: Because a lot of times when people are making drinks, you know a lot of people if they don't like something, if they don't like a whiskey or they don't they're they're not happy with that rye.
• 13:30
  Speaker 4: They'll use that rye or that whiskey to for mixed drinks.
• 13:35
  Speaker 4: But when we did the podcast and I took a couple ryes that I didn't like and then I used a bourbon that I did like and then a higher end bourbon.
• 13:42
  Speaker 4: Actually, when you use a higher end bourbon in a quality drink, one that I'm not talking about throwing mountain dew in it or whatever, but what I'm talking about is an old-fashioned or a manhattan or a sidecar when you use a higher end whiskey, it definitely 100% makes it better.
• 14:05
  Speaker 5: You agree right, the flavor of that comes out.
• 14:09
  Speaker 5: You taste it, it's just like.
• 14:12
  Speaker 5: And again, if you don't have this, it's a little different.
• 14:16
  Speaker 5: But with Indian Creek, because it's hot, freddy's Ginger Beer is the one I like and it's pretty accessible.
• 14:23
  Speaker 5: It doesn't mean that you have to have this ginger beer.
• 14:27
  Speaker 5: Honestly, I think, andy, you and I might have talked about this not too long ago, or somebody that ginger ale can work.
• 14:33
  Speaker 5: It doesn't have to be ginger beer.
• 14:34
  Speaker 5: Some people don't like ginger beer as much and they'll do ginger ale, but pretty simply and I've got things kind of ready to go.
• 14:42
  Speaker 5: And I'll do ginger ale, but pretty simply and I've got things kind of ready to go.
• 14:45
  Speaker 5: So the first of this is we're going to take two to three strawberries cut up and we're going to put them in our mixer glass and we're going to muddle these.
• 14:54
  Speaker 5: So I'll start there and again we're muddling them to try to get the juices out, get some flavor going in.
• 15:08
  Speaker 5: There looks delicious already, looks way better than it did as a whole strawberry.
• 15:14
  Speaker 5: And then we are going to add a half of a lemon.
• 15:18
  Speaker 5: So I've already juiced the fresh lemon and again you got to do what you got to do.
• 15:21
  Speaker 5: But man, oh man, if you can just juice a lemon.
• 15:22
  Speaker 5: So I've already juiced the fresh lemon and again you got to do what you got to do.
• 15:23
  Speaker 5: But man, oh man, if you can just juice a lemon instead of buying that pre-made stuff that's in a little lemon looking sport bottle way better.
• 15:32
  Speaker 5: So we're going to add in our half of a lemon, then we are going to add in one dash of Angostura bitters, so bitters away.
• 15:46
  Speaker 5: And we are going to then add in our two ounces of Baker's Mark.
• 15:56
  Speaker 5: So that will get us to where we can shake this dude up and rock and roll and again, just like these little two-ounce, one-ounce jiggers, you can pick those up just about anywhere.
• 16:14
  Speaker 4: I think they even sell them at the grocery store now.
• 16:18
  Speaker 5: Well, my place is HomeGoods.
• 16:19
  Speaker 5: Yeah, homegoods is like marshals and everything.
• 16:22
  Speaker 5: Yeah, they definitely have all kinds of different uh I, I, just I.
• 16:28
  Speaker 4: I actually enjoy going to home goods because of their glassware, their cutlery, their, you know, their barware.
• 16:36
  Speaker 4: You always get to pick something up.
• 16:37
  Speaker 4: That's pretty cool.
• 16:39
  Speaker 5: Go in there tomorrow yeah, some of these strain better, some of these shakers.
• 16:44
  Speaker 5: So you know, if you get one, that's not as great as another one.
• 16:47
  Speaker 5: There you go, um, so shaking.
• 16:50
  Speaker 5: Now we're gonna put it, uh, strain it over top of a glass ice.
• 16:54
  Speaker 5: Already doesn't feel like that's two ounces of bourbon, but hopefully it's coming out of there.
• 17:02
  Speaker 5: So, um, but you guys talk while I'm.
• 17:13
  Speaker 4: Yeah, bill Johnson says a Kentucky Old Fashioned.
• 17:15
  Speaker 4: And then Matt Lison has been on and he's been chiming in.
• 18:04
  Speaker 4: He said his signal is in and out but it's good to see Matt on there.
• 18:11
  Speaker 5: West Virginia Kentucky.
• 18:14
  Speaker 6: Owl Old Fashioned.
• 18:15
  Speaker 6: I haven't tried that one.
• 18:16
  Speaker 4: A Kentucky Owl, old Fashioned.
• 18:18
  Speaker 4: Yeah, I'm sure it's fantastic.
• 18:34
  Speaker 5: All right, so the thing, pretty much you know.
• 18:35
  Speaker 5: Again, I like the ice from Sonic.
• 18:36
  Speaker 5: So in this mixed glass I'm going to put some Sonic ice, garnish it with a strawberry and I'm going to top it with a little bit of ginger beer, just for a little bit of fizz and fun.
• 18:58
  Speaker 4: So now did you do that in the shaker?
• 19:01
  Speaker 5: The strawberries, the lemons and the bitters.
• 19:05
  Speaker 5: Right, the lemons and the bitters right, and it's always important not to put the the um ginger ale or the club soda or the soda in the shaker no, because it will explode.
• 19:19
  Speaker 4: That's a.
• 19:19
  Speaker 4: That's a.
• 19:19
  Speaker 4: That's a common uh mistake of a new bartender to think that you want to put soda in your shaker.
• 19:26
  Speaker 5: You don't, that's for sure no, and you know, that's just, and again, you can add more or less, depending on your flavor, what you like.
• 19:35
  Speaker 5: But there we go.
• 19:36
  Speaker 4: So cheers, that's a very summery drink that, uh, and, and that's what I wanted.
• 19:42
  Speaker 4: You know why I wanted to do this?
• 19:44
  Speaker 4: Because, uh, it's the fourth of july is, uh, a hot holiday.
• 19:49
  Speaker 4: Um, you know, as far as being in the, you know the, in july summertime and you're out, you're barbecuing, there's a lot of sun, you're probably not going to be wanting to do full barrel proof pours, so it's always good to be able to drink.
• 20:06
  Speaker 4: You know, um, keep up, your keep up.
• 20:09
  Speaker 4: You know, diluting the whiskey or that or or what you're drinking, so that you can drink a little bit throughout the day without getting too dehydrated.
• 20:20
  Speaker 5: Well, this is a nice.
• 20:21
  Speaker 5: This is very soft.
• 20:23
  Speaker 5: Oh, it's driving me nuts.
• 20:26
  Speaker 5: Oh it was driving me nuts.
• 20:27
  Speaker 5: It's got the tartness comes through with the berry, which is kind of I wasn't expecting, but it's just got a nice tartness.
• 20:34
  Speaker 5: The ginger beer, I think, adds a little of that as well, but it really doesn't feel like you're drinking a bourbon at all.
• 20:43
  Speaker 5: It's very refreshing.
• 20:45
  Speaker 5: Refreshing, definitely a way to take two ounces of bourbon and, uh, make it go a little longer, especially, like you said, on a hot day, especially for the fourth of july.
• 20:54
  Speaker 5: We were just talking about this yesterday that you know I don't want to, on the fourth of july, just sit down and drink only straight bourbon, because I'm not going to make it for very long.
• 21:03
  Speaker 5: But this is a way to make a nice cocktail that I can drink for an hour and then do whatever and come back to another one, but it's a great sipper.
• 21:13
  Speaker 5: I absolutely recommend this.
• 21:15
  Speaker 5: And again, this is the Kentucky Buck that is on Maker's Mark's website.
• 21:22
  Speaker 4: Fantastic, Refreshing.
• 21:24
  Speaker 4: It looks very refreshing and that's kind of what you want when it's hot out.
• 21:29
  Speaker 4: You don't want that, you know, the, I will have a neat pour, but usually when you're talking about barrel strength, you're waiting until the end of the day, when the fire is going and it's a little cooler at night.
• 21:40
  Speaker 4: So what you got next?
• 21:43
  Speaker 5: So next we're going to do the, and I put these in order wrong, so let me switch them up.
• 21:48
  Speaker 5: So again, not because of any other reason, I've made a lot of different cocktails with Knob Creek 9, and it always works well, whether it's an old-fashioned or whatever, it's a good bourbon, good flavor.
• 22:01
  Speaker 5: So this is a blackberry smash Again, a cocktail that you could do with several other different types of berries.
• 22:09
  Speaker 5: You could do this in a strawberry, you could do mango, you could do peach Just about any berry can substitute in these and take on its own.
• 22:21
  Speaker 5: So this one, though, is going to be the different one that's going to infuse our brown sugar simple syrup.
• 22:29
  Speaker 5: So, again, as I said, don't go to the store and buy simple syrup when you can make it for a fraction of the cost.
• 22:37
  Speaker 5: It's so easy you just use equal parts hot water to equal parts sugar, and you have your own simple syrup.
• 22:43
  Speaker 5: But this is going to be the brown sugar simple syrup.
• 22:48
  Speaker 5: It's going to have some mint, we're going to have ginger beer again in this one, blackberries and obviously, some bourbon, and Luca wants to give me a ball because he wants to play.
• 23:03
  Speaker 3: So, get out of here, dude Speaking of bourbon.
• 23:09
  Speaker 4: So there's one thing that I wanted to say.
• 23:10
  Speaker 4: So when you're having a summer cocktail, if you have one of these copper or brass or stainless steel cups, one of the nice things about them is that they they chill themselves with the ice.
• 23:26
  Speaker 4: So right now I've had a big ice in here and then I've had a big ice in my glass and the glass, the big ice, is melting.
• 23:35
  Speaker 4: But in this, uh, tin cup, that ice is staying cold and it's not melting nowhere near as fast as it is in a glass.
• 23:45
  Speaker 4: So if you're outside around the pool or you're outside, it's always good to make and use your uh, either your stainless tin, copper, brass uh glass or, you know, drinkware uh for those hot summer days absolutely.
• 24:04
  Speaker 5: Nandy.
• 24:04
  Speaker 5: I can't believe you're not over here trying to drink some of this stuff.
• 24:06
  Speaker 5: I didn't get an invite.
• 24:12
  Speaker 5: Oh, here we go.
• 24:13
  Speaker 5: Didn't get an invite.
• 24:15
  Speaker 4: Just so you know, just to keep me going while you're making that one, I am going to grab a Glen or a tasting glass and pour myself in honor of your dog, uh, this 2019 barrel pick that we did as my second barrel pick and with uh, randy and Kate at the Luca Mariano uh groundbreaking event, uh, in 2019 and barrel pick and uh, I still have a little bit of this bottle left.
• 24:44
  Speaker 4: It's signed by Francesco, but it is, and I will switch out from my jaybird, um custom knives hat flag to um my luca mariano flag hat right here.
• 25:00
  Speaker 4: So I knew that, that I was hoping that luca would be on the podcast tonight in honor, and we're all about it.
• 25:12
  Speaker 5: He's here, all right.
• 25:13
  Speaker 5: He's driving me nuts.
• 25:14
  Speaker 4: So cheers to that.
• 25:17
  Speaker 6: Cheers.
• 25:18
  Speaker 4: Cheers.
• 25:20
  Speaker 6: I've got Mark's box of chocolates with some berry wood flakes, all right.
• 25:29
  Speaker 4: And you're smoking it, okay.
• 25:34
  Speaker 6: That's it for a second.
• 25:35
  Speaker 6: So you got makers, makers in there Makes her makers a box of chocolates.
• 25:40
  Speaker 6: Oh, and then a little cherry wood chips Is it a nice.
• 25:49
  Speaker 4: So, and, and what's, and what's the bourbon?
• 25:53
  Speaker 6: The Maker's Mark box of chocolates.
• 25:55
  Speaker 4: Oh, that's the one that was out.
• 25:58
  Speaker 4: That tastes like a box of chocolates.
• 26:00
  Speaker 2: Okay, so it's a private select.
• 26:04
  Speaker 4: Okay, I'm going to put this aside.
• 26:07
  Speaker 4: You got those berries muddled.
• 26:17
  Speaker 5: They're muddled Blackberry.
• 26:22
  Speaker 6: He was late because he was picking them in his backyard.
• 26:24
  Speaker 6: He had everything.
• 26:27
  Speaker 5: Actually, I was picking some wild blackberries the other day.
• 26:32
  Speaker 4: I actually picked the mint from my garden today, got some sprigs of mint.
• 26:43
  Speaker 5: I'm going to change my shaker, though, because this thing keeps leaking.
• 26:45
  Speaker 5: Bear with me for just a second.
• 26:50
  Speaker 4: Your shaker's leaking.
• 26:52
  Speaker 5: Sometimes these are just.
• 26:53
  Speaker 5: I need to just put a glass in it, for whatever reason.
• 26:57
  Speaker 5: This crappy old one from Marshall's that's a mason jar freaking works pretty good it's a mason jar.
• 27:12
  Speaker 4: Freaking works pretty good.
• 27:13
  Speaker 4: My shake, my shaker, right here is um, actually it's got.
• 27:15
  Speaker 4: I got the ice in there, but it's actually got, uh, all the recipes for old-fashioned it's.
• 27:20
  Speaker 4: It's actually a spin, like a spin.
• 27:23
  Speaker 4: If you look you can see as it spins around.
• 27:26
  Speaker 4: You spin it and it tells you the different recipes to put in there.
• 27:30
  Speaker 4: It's kind of cool, that's nice so the black.
• 27:37
  Speaker 5: So what I did is I muddled the blackberries, a couple of mint leaves and, uh, the brown sugar simple syrup together and now just getting that double strained, because they're obviously all the blackberries.
• 27:54
  Speaker 5: So get that the strain.
• 27:56
  Speaker 5: Then we're going to take and add a little ginger beer and garnish this dude with a blackberry and a piece of mint and we will have a blackberry smash well, what's really kind of cool is that you're right there, this is all happening in your kitchen.
• 28:17
  Speaker 4: It's.
• 28:18
  Speaker 4: It's not a it's not hard to do you need.
• 28:20
  Speaker 4: You need some of the barware, which is fun to to uh go out and collect, but then the creativity and how you can use fresh cut lemons and blackberries and whatnot is just a fantastic thing and it's perfect for the summer.
• 28:40
  Speaker 5: Oh yeah, I'm a huge blackberry fan, so I'm excited for this one.
• 28:44
  Speaker 5: So here we go.
• 28:45
  Speaker 5: Cheers everybody.
• 28:47
  Speaker 4: And cheers to Tater Dom who joined us tonight he's here and cheers to everybody on Facebook.
• 28:53
  Speaker 4: Matt, we got Bill, everybody and cheers on that one.
• 29:00
  Speaker 4: So what's it taste like CT so for me.
• 29:08
  Speaker 5: I love the flavor, except the mint.
• 29:09
  Speaker 5: The mint I would probably nix, but not doing mine um too much, or just blackberry is the right amount of blackberry.
• 29:18
  Speaker 5: The brown sugar is the good sweetness.
• 29:20
  Speaker 5: It's not overly sweet, like drinking some of the blackberry bourbons that are out there because they're like super sweet and nauseous, almost, uh, nauseating.
• 29:32
  Speaker 5: They're just too much.
• 29:33
  Speaker 5: This is just a nice refreshing blackberry for me, though I would probably take the mint out of the equation.
• 29:40
  Speaker 5: Uh, I might even add a little bit of lemon to this to spruce it up a little bit, but still, what could be a really really good drink?
• 29:51
  Speaker 5: But so far that strawberry kicks the crap out of it okay, all right.
• 30:00
  Speaker 4: Is our live video still feeding?
• 30:02
  Speaker 4: Are you picking that up or are we having?
• 30:08
  Speaker 5: um, well, it was yeah, okay, now we're still not seeing anybody else anymore, just there.
• 30:15
  Speaker 5: Okay, now it's done, okay, so again, that was a blackberry smash and uh, if anybody watching, if they want to know the recipe or whatever that was done to make it just message in the bottom, we'll make sure I see the comments and I'll send you any information I can, or whatever that was done to make it Just message in the bottom.
• 30:40
  Speaker 5: We'll make sure I see the comments and I'll send you any information I can.
• 30:46
  Speaker 3: Now we're getting feedback.
• 30:48
  Speaker 5: That must be me.
• 30:50
  Speaker 4: Of course, of course, I just decided to.
• 30:53
  Speaker 4: That's me Hold on.
• 30:58
  Speaker 4: Of course there we go.
• 31:00
  Speaker 4: No more feedback.
• 31:01
  Speaker 4: Great, right there in the middle of it all.
• 31:08
  Speaker 4: So what's this one now?
• 31:11
  Speaker 5: Okay, so we're going to move on.
• 31:12
  Speaker 5: This is our first more of a slushy-style drink.
• 31:16
  Speaker 5: So this is a.
• 31:17
  Speaker 5: In this case, we're going to be using Indian Creek Andy's Old no 5 bourbon Again.
• 31:25
  Speaker 5: They're right here, local, right outside of Dayton in Ohio, and so we're going to use their bourbon Again.
• 31:27
  Speaker 5: They're right here, local, right outside of Dayton in Ohio, and so we're going to use their bourbon, and this is going to incorporate some honey, some lemonade.
• 31:37
  Speaker 5: It's going to have half a cup of bourbon and it's going to have ice, and then we're going to blend it all and come up with a drink.
• 31:45
  Speaker 5: So bear with me as I get the lemonade and all this stuff put together.
• 31:52
  Speaker 3: Yeah.
• 31:53
  Speaker 5: You guys talk while I mix.
• 31:55
  Speaker 4: Well, indian Creek, it's Misty and Joe, right, yeah, misty and Joe, yeah, and they have such a great place there.
• 32:08
  Speaker 4: They are running two pot stills that she that was in her family and were put up right when Prohibition hit, and so they're pre-Prohibition stills, they're copper, they run similarly to what Steve Beshore's running at Mount Vernon and they run those pot stills in Ohio and do some creative things.
• 32:34
  Speaker 4: Hopefully their speakeasy is going to be open soon or their tavern correct, that's got to be getting close.
• 32:41
  Speaker 4: I can't wait for the grand opening of that.
• 32:43
  Speaker 4: I want to come down for that.
• 32:45
  Speaker 5: Yeah, I would hope so.
• 32:47
  Speaker 5: I have not heard anything lately, but I know they've had all kinds of events going on and whatnot.
• 32:54
  Speaker 4: Yeah, pretty cool.
• 32:58
  Speaker 2: Pretty cool.
• 33:01
  Speaker 5: And just to make it more fun, we're going to use a tablespoon of urban barrel-aged honey.
• 33:09
  Speaker 6: Oh nice.
• 33:09
  Speaker 6: Where'd you get that one at?
• 33:12
  Speaker 5: That's Sarlite Stuff is amazing and I'm going to use that so effing good spoon that Rachel got me.
• 33:22
  Speaker 4: There you go.
• 33:25
  Speaker 5: This is killer honey, though.
• 33:27
  Speaker 1: Oh my God, it's so good, good and I'm gonna actually add a little extra I mean, you got it from starlight and it's like they have everything there.
• 33:35
  Speaker 4: They grow their own, they grow their own wheat, they grow their own rye, they grow their own grapes, they grow their own fruit, they grow everything that they and and then they make their uh, you know, they make their bourbons.
• 33:51
  Speaker 4: Uh, I don't think, I'm not sure, but the, the corn.
• 33:55
  Speaker 4: I think that the amount they do, they have to purchase the corn.
• 33:57
  Speaker 4: If I'm not mistaken, it's not just the family corn and then, what.
• 34:03
  Speaker 6: That would take a lot to keep up with.
• 34:05
  Speaker 4: Yeah, with the amount that they that they're producing and the amount of stills that they've added and everything they're doing.
• 34:10
  Speaker 4: So, uh, yeah, uh, that's a great place.
• 34:14
  Speaker 4: Plus, I believe they have the bees there, right?
• 34:17
  Speaker 5: ct they have bee farms on site so they get their honey.
• 34:22
  Speaker 5: That's.
• 34:22
  Speaker 5: It's done by somebody that's outside that comes in and does it.
• 34:25
  Speaker 5: But yes, that is true.
• 34:27
  Speaker 5: All right, I'm going to get loud for a second and we'll get this thing rocking and rolling, all right.
• 34:40
  Speaker 6: He said loud.
• 34:41
  Speaker 5: What it's a neutral bullet man, it's not too bad.
• 34:52
  Speaker 4: There you go.
• 34:52
  Speaker 4: Luca wants some right.
• 34:58
  Speaker 5: All right, that looks yummy.
• 35:01
  Speaker 4: There you go.
• 35:02
  Speaker 4: That's where you can use that blender and that ice.
• 35:05
  Speaker 4: I know that Whiskey Sours Fred and Sandy and Freddy Know have that down.
• 35:14
  Speaker 4: They basically have the mixture in the man cave right there in the refrigerator.
• 35:20
  Speaker 4: They add ice and hit the blender and they've got the perfect amount of ice to make the same kind of they've like.
• 35:27
  Speaker 4: Turned it into science.
• 35:31
  Speaker 5: That's definitely something that the more you know like old fashions, I make a lot more, so I get more familiar with those, but it's fun to try other things that you don't do all the time.
• 35:41
  Speaker 5: So cheers to the peach bourbon slushy.
• 35:48
  Speaker 4: There you go, all right.
• 35:49
  Speaker 4: So I'm going to make one real quick.
• 35:51
  Speaker 4: I've got it all.
• 35:52
  Speaker 4: I've got my shaker here going to make a summer whiskey, bourbon tea using the 13th colony out of Georgia bourbon that I'm going to have.
• 36:13
  Speaker 4: I'm going to put up real quick on share screen.
• 36:16
  Speaker 4: Let's go to that.
• 36:17
  Speaker 4: I'm going to share of the recipe while I do.
• 36:20
  Speaker 4: This is when did it go?
• 36:27
  Speaker 4: It should be right there, right?
• 36:29
  Speaker 4: No, no, what did I do?
• 36:31
  Speaker 4: All right, let's split.
• 36:34
  Speaker 4: That is some crazy stuff that the share screen's gone on my recipes.
• 36:40
  Speaker 4: All right, let's go back here.
• 36:43
  Speaker 4: I want to say it would have been right there.
• 36:50
  Speaker 4: All right, let's hit it.
• 36:51
  Speaker 4: Share screen oh my God, Share.
• 36:56
  Speaker 4: That really didn't work very good.
• 37:00
  Speaker 4: Is that the whole thing?
• 37:01
  Speaker 4: All right, let's go through.
• 37:01
  Speaker 4: It's definitely not there.
• 37:02
  Speaker 4: That really didn't work very good Is that the whole thing.
• 37:03
  Speaker 4: The thing, all right, let's go through.
• 37:05
  Speaker 4: It's definitely not there and it wouldn't be right it wouldn't be through there.
• 37:11
  Speaker 4: I just want to know how I lost it.
• 37:14
  Speaker 4: Did I?
• 37:15
  Speaker 4: I must have turned Somehow.
• 37:20
  Speaker 4: There's 13th Colony that I'm using.
• 37:23
  Speaker 4: I just wanted to they.
• 37:24
  Speaker 4: They were the first distillery to go in in 2009 in Georgia.
• 37:29
  Speaker 4: They're the oldest one since prohibition and, uh, the master distiller is Graham Arthur.
• 37:34
  Speaker 4: So there you go on that.
• 37:36
  Speaker 4: Is there anything down here I had?
• 37:41
  Speaker 4: Wow, it's like, where would that have gone?
• 37:45
  Speaker 4: Maybe it's in from my Facebook?
• 37:48
  Speaker 4: It probably is.
• 37:50
  Speaker 4: Let's see.
• 37:51
  Speaker 4: Nope, nope, nope, nope, nope.
• 37:55
  Speaker 4: Yes, there it is the sweet iced tea.
• 37:59
  Speaker 4: I'll call that up real quick.
• 38:03
  Speaker 4: Can everybody see the sweet iced tea?
• 38:04
  Speaker 4: I'll call that up real quick, can you?
• 38:05
  Speaker 4: Can everybody see the sweet iced tea now?
• 38:07
  Speaker 4: can you see that andy sweet iced tea.
• 38:10
  Speaker 4: So what I got here is 70 millimeters of uh, sweet iced tea, which is two and a half uh shakers.
• 38:18
  Speaker 4: I'm and I'm gonna use the shaker for this.
• 38:21
  Speaker 4: So you put that one in, so I'm going to put um, I got to make two, so this is going to be one.
• 38:48
  Speaker 4: That makes it easy.
• 38:49
  Speaker 4: So there's my 140 milliliters of iced tea.
• 38:52
  Speaker 4: I'm being a little messy here, so I should grab my bar rag.
• 38:54
  Speaker 4: I do have one, if I'm not mistaken.
• 38:55
  Speaker 4: Is that one?
• 38:56
  Speaker 4: No, that would be a hat.
• 38:57
  Speaker 4: Let's grab the bar rag.
• 38:58
  Speaker 4: A hat, let's grab the bar rag, as the bar rag falls on the floor.
• 39:06
  Speaker 4: Alright, this is just a towel, so we'll just use that.
• 39:09
  Speaker 4: Alright, so I got the iced tea in there.
• 39:13
  Speaker 4: Let's go back.
• 39:15
  Speaker 4: At least everybody didn't see the towel.
• 39:17
  Speaker 4: We're going to stop share screening and we're going to go back to.
• 39:22
  Speaker 4: I'm going to put us on.
• 39:24
  Speaker 4: Let's see, I will put us on participants.
• 39:31
  Speaker 4: I'm going to put us on the back to the gallery.
• 39:35
  Speaker 4: So you can, everybody can see this, all right.
• 39:38
  Speaker 4: So then I've got the.
• 39:41
  Speaker 4: I've got the pure leaf, the.
• 39:42
  Speaker 4: I've got the pure leaf, I've got my pure leaf tea.
• 39:46
  Speaker 4: The next thing is, I want to this one.
• 39:50
  Speaker 4: I'm going to have to go back on here just for the fun of it, which All right, come back over here so everybody can see.
• 40:01
  Speaker 4: So I've got, they say, one teaspoon of sugar, so I like to use the only simple syrup I'll buy.
• 40:10
  Speaker 4: Ct is agave.
• 40:12
  Speaker 4: I like agave, so that is one teaspoon.
• 40:18
  Speaker 5: What I agree with you, I don't use.
• 40:22
  Speaker 5: I like agave syrup better than simple syrup yeah, and I can't um.
• 40:26
  Speaker 4: What would you say?
• 40:28
  Speaker 5: I can't um make my own agave, so there you go, that's probably not happening, right I probably would have guessed that you could not.
• 40:42
  Speaker 4: Okay, and then.
• 40:43
  Speaker 4: So then they said one teaspoon of cane sugar, and then what I am supplementing is this peach simple syrup that Roxy made last year.
• 40:59
  Speaker 4: So I'm going to put that in here, because who doesn't like peach tea?
• 41:08
  Speaker 4: Right?
• 41:08
  Speaker 4: So I got to put a couple of those in there we go back in.
• 41:18
  Speaker 4: So she opened this one special, and so I've got a bunch more of these, and these really turned out good.
• 41:28
  Speaker 4: You did get some ct, did you not?
• 41:30
  Speaker 4: Which one?
• 41:32
  Speaker 4: The peach?
• 41:33
  Speaker 4: I think roxy gave you one, didn't she a peach?
• 41:38
  Speaker 5: no, yeah, we talked about it, but I don't know if I got it.
• 41:43
  Speaker 4: All right.
• 41:43
  Speaker 4: So then I've got lemon wedges, which I will put.
• 41:47
  Speaker 4: I will just I'm going to squeeze them into the shaker Because I like to.
• 41:53
  Speaker 4: I cut enough that I could squeeze a couple in Because I like to do that.
• 41:58
  Speaker 4: The mint will go later, the ice, and then there was one, two.
• 42:03
  Speaker 4: That was it all right.
• 42:07
  Speaker 4: So now I gotta shake it with this wonderful shaker.
• 42:12
  Speaker 4: Now I have some big ice in my cups I love to use.
• 42:16
  Speaker 4: Hey, what are?
• 42:24
  Speaker 5: you drinking while it's doing that?
• 42:27
  Speaker 4: wait, I didn't put the bourbon.
• 42:33
  Speaker 6: That always helps, doesn't it, to actually put the whiskey in yeah I took some large, small batch back in may and I went and picked fresh honeysuckle from my tree line, dried them and then I had them soaking in it for about two weeks.
• 42:54
  Speaker 6: Uh used a cheesecloth, got all that out and then I've I've had a fresh honeycomb soaking in it.
• 43:03
  Speaker 5: Yeah, so you wanted your allergies to start flaring up.
• 43:07
  Speaker 5: That's why you used honeysuckle.
• 43:08
  Speaker 5: Huh.
• 43:09
  Speaker 6: Yes, I did.
• 43:10
  Speaker 5: Yeah, if I did that and I know you didn't do that, but if I did do that I wouldn't be able to breathe.
• 43:16
  Speaker 6: No, I did do that.
• 43:22
  Speaker 4: That's what so they were talking about.
• 43:28
  Speaker 4: For bourbon, they're talking about 50 milliliters and I believe 50 milliliters it would be a total of 363, three right around three ounces.
• 43:35
  Speaker 5: So that's but you can never go wrong by putting more than what was supposed to be used.
• 43:40
  Speaker 6: Well, never.
• 43:43
  Speaker 5: Most of the time I find that's the best way to do it.
• 43:46
  Speaker 4: So that's six ounces for two.
• 43:48
  Speaker 4: So I'm doing two for six.
• 43:54
  Speaker 4: I already shook this one time too, so it's going to be maybe that's a thing you know shake it before you add the whiskey and then shake it again, right, yeah, but this is the 13th colony.
• 44:07
  Speaker 4: Uh, courtesy of them, they sent this sample up to me.
• 44:11
  Speaker 4: Um, definitely, look forward.
• 44:14
  Speaker 4: It's a fourth of july, definite type bourbon.
• 44:17
  Speaker 4: I wish I had some from mount vernon too, some rye from there, from George Washington's distillery Another way to celebrate.
• 44:25
  Speaker 4: So we got this.
• 44:30
  Speaker 4: That doesn't.
• 44:30
  Speaker 4: I can't do it right-handed and I can't do it left-handed, so my shaking has lots to be desired tonight.
• 44:40
  Speaker 4: Right, because I have a broken heart, all right.
• 44:44
  Speaker 4: So let's see if I can get the strainer top off.
• 44:47
  Speaker 4: I like the strainer tops this way.
• 44:49
  Speaker 4: The lemons, and then what you do is you pour into a glass.
• 44:54
  Speaker 4: This is a summer sweet tea.
• 44:59
  Speaker 4: Same thing for Roxy, sweet tea, same thing for roxy.
• 45:06
  Speaker 4: What I love about shakers is you do you get the two, two drinks, but it's always like a bonus leftover, right, it's like you can revisit it.
• 45:17
  Speaker 4: You know, like after that one there's, there's an.
• 45:19
  Speaker 4: Even though you mixed up two, you end up with a little bit more because of the ice and how it works and everything.
• 45:26
  Speaker 4: So I love a shaker.
• 45:28
  Speaker 4: I do like to stir because you get some good flavors and then you garnish it with.
• 45:36
  Speaker 4: I don't know why I didn't take the seed out of that initially.
• 45:44
  Speaker 6: Where did you get the shaker from?
• 45:45
  Speaker 4: home goods.
• 45:46
  Speaker 4: I get most of my.
• 45:48
  Speaker 4: And then I have some fresh mint from the garden and I, like I usually like to do I don't squeeze the, but I will take it and I find if you get the sprig and you just add that little sprig there, you've got a nice-looking cocktail.
• 46:08
  Speaker 4: I'll add one too, because I find if you add the mint leaf and you really squeeze it kind of thing and mix it in, sometimes it's overpowering.
• 46:18
  Speaker 4: But if you get a sprig and it's got two or three leaves and you leave them alone, it just adds the right amount of mint.
• 46:26
  Speaker 5: Yeah, they'll get bitter if you mow them all in too much.
• 46:28
  Speaker 4: Right, right.
• 46:29
  Speaker 4: So I've got Roxy's right here, and cheers to a summer sweet tea.
• 46:33
  Speaker 4: I'll let you know what it tastes like.
• 46:35
  Speaker 6: Cheers.
• 46:36
  Speaker 4: Cheers, damn.
• 46:41
  Speaker 4: Oh, I forgot the last thing thing we were talking about, that they said some, some soda water.
• 46:49
  Speaker 4: So I'm just gonna finish that off.
• 46:52
  Speaker 4: I suppose I should use my spoon to mix, right, yeah?
• 46:59
  Speaker 5: just a little bit.
• 47:00
  Speaker 4: well, this, when I had that without the soda water, I would say that it wouldn't be.
• 47:04
  Speaker 4: It would be more towards, uh, a tea with, um, one lump of sugar, not a sweet tea.
• 47:13
  Speaker 4: And then, I'm sure, the soda water, the seven up, let's see.
• 47:18
  Speaker 4: Yep, that definitely is a sweet refreshing.
• 47:24
  Speaker 4: The lemon comes out really nice, and then the peach, that's super.
• 47:34
  Speaker 4: So, all right, that is the summer sweet tea I picked that up just as far as a summer drink right off the when I looked for you know something refreshing that I could make iced sweet tea.
• 47:48
  Speaker 4: All right, so we got one more right.
• 47:52
  Speaker 5: Ct yeah, the last one, and this is, uh, probably, uh, you know, I was looking for something that was ice cream based, so, uh, I didn't really want to use the blender and do like a traditional milkshake Because, let's be honest, you could throw some milkshake, you could throw some ice cream, milk and a little bit of bourbon in, and anybody can make that.
• 48:15
  Speaker 5: That's pretty much what it is, but this is a root beer float.
• 48:19
  Speaker 5: Now, this cocktail is straight off of the ohio uh liquor department's website.
• 48:26
  Speaker 5: So this is on ohlq.
• 48:27
  Speaker 5: They have got a ton of different recipes on there right now, from bourbon to tequila, to rum, to irish whiskey.
• 48:37
  Speaker 5: There is a plethora of cocktail choices there and, again, sometimes you can substitute the base.
• 48:45
  Speaker 5: The cocktail can change just by changing.
• 48:49
  Speaker 5: If it was rum, put a bourbon, if it was tequila, try a bourbon and vice versa.
• 48:55
  Speaker 5: So in this case we are going to use Buffalo Trace bourbon.
• 48:59
  Speaker 5: We are going to be using cherry bitters.
• 49:02
  Speaker 5: Now, cherry bitters are not hard to find.
• 49:05
  Speaker 5: You usually can pick these up at most liquor stores.
• 49:09
  Speaker 5: Some of your state stores will have it.
• 49:11
  Speaker 5: We're going to use a small scoop of ice cream.
• 49:15
  Speaker 5: Obviously, we're going to use Freddy's root beer.
• 49:17
  Speaker 5: Freddy Johnson has his own root beer down there at the distillery, one of my favorite root beers, but that's pretty much it.
• 49:26
  Speaker 5: Then we're gonna get this all stirred up, but this is unique because it's not blended.
• 49:31
  Speaker 5: It's going to be.
• 49:32
  Speaker 5: We're going to mix the base of it and then we're going to add the ice cream on top and just kind of let it set, settle down in like a true root beer float, true, yes?
• 49:41
  Speaker 5: So here we are Two ounces Andes that will go for four ounces of root beer, and the hard part is getting ten of these bitters, because these things never pour out as 10.
• 50:07
  Speaker 5: So bear with me.
• 50:11
  Speaker 4: You do know, a dash is just a dash.
• 50:17
  Speaker 5: All right, I did pretty good on that one.
• 50:19
  Speaker 5: Usually they come out just like a glob.
• 50:20
  Speaker 5: We're going to stir this up, get it all mixed up, and then we're going to add the ice cream.
• 50:30
  Speaker 5: And again, nothing too difficult here to make.
• 50:36
  Speaker 4: Right.
• 50:46
  Speaker 2: So what's?
• 50:47
  Speaker 4: next.
• 50:47
  Speaker 4: What was that?
• 50:49
  Speaker 4: I said?
• 50:51
  Speaker 4: It looks pretty good.
• 50:51
  Speaker 4: Yeah, it does.
• 51:01
  Speaker 5: So, as you can see, nothing too difficult there, and as it settles down, the ice cream kind of drops down into the root beer and the bourbon.
• 51:11
  Speaker 5: So again, andy, what are you drinking?
• 51:17
  Speaker 5: We'll get cheers here.
• 51:20
  Speaker 6: Pretty similar.
• 51:21
  Speaker 6: I'm using the bourbon cream, root beer, spiced cherry bitters, buffalo trace and that's just trying it with that, with the limited ingredients I have.
• 51:34
  Speaker 5: Okay, so just really similar, but no ice cream, correct, all right, well, with all that Hold on.
• 51:42
  Speaker 4: Hold on, I'm going to get with all that.
• 51:43
  Speaker 4: Cheers, hold on, I'm going to get us all up at once.
• 51:46
  Speaker 4: Where are my view?
• 51:50
  Speaker 4: Let's go to gallery.
• 51:51
  Speaker 4: All right, there we go.
• 51:52
  Speaker 4: So yeah, so cheers to a great Fourth of July and a great holiday and a great summer.
• 52:01
  Speaker 4: 4th of July and a great holiday and a great summer.
• 52:08
  Speaker 4: Because now, remember this was leading up we won't be.
• 52:10
  Speaker 4: We won't be live next week at all, or this Thursday, which is the actual holiday.
• 52:15
  Speaker 4: You might see a couple of Facebook or YouTube lives throughout, but nothing official.
• 52:22
  Speaker 4: Or YouTube lives throughout, but nothing official, hopefully, when I'm around, I just have no idea whether I'm going to have grandkids and if Roxy's going to be coming with me or whatnot.
• 52:31
  Speaker 4: So there's a good chance you might not even hear a peep from me, but this is the start of the summer, looking forward to it.
• 52:40
  Speaker 4: You've got Memorial Day day usually, but this is to me the fourth of july is, you know, the full out.
• 52:48
  Speaker 4: Uh, it's summertime, it's time to go boating.
• 52:51
  Speaker 4: I saw last weekend, ct.
• 52:54
  Speaker 5: You were on the lake on sunday yeah, we were actually out just the other day and doing some surfing and definitely trying to get out as much as we can.
• 53:02
  Speaker 4: So and nash.
• 53:03
  Speaker 4: Right now, I believe he is in hawaii.
• 53:06
  Speaker 4: Um, you thought he might be able to stop in, but I think with the time difference, uh, it's not, I think it's like six hours.
• 53:15
  Speaker 4: So right now it's 3 35 in hawaii.
• 53:19
  Speaker 4: He's probably doing some sort of an event on a mountain looking at a volcano or something like that.
• 53:25
  Speaker 4: So cheers to Nash, cheers to Summer.
• 53:28
  Speaker 4: When we get back everybody know that it's going to be full.
• 53:33
  Speaker 4: We should be picking up our newest barrel picks and that should be kicking off real soon.
• 53:40
  Speaker 4: If you have any questions about our barrel picks, make sure you contact me.
• 53:47
  Speaker 4: We almost.
• 53:48
  Speaker 4: You know I'm hoping for July 20th is when we go down to Spirit of French Lick and get into all that, so that should be a lot of fun.
• 53:56
  Speaker 4: You guys have any updates Because we are going to be getting once that goes.
• 54:00
  Speaker 4: We're getting closer to the kentucky bourbon festival and bourbon on the banks, so it should be a lot of fun this year.
• 54:08
  Speaker 5: So uh, not wasting away this summer, but it's going to be here before you know it.
• 54:13
  Speaker 5: Oh, trying to uh enjoy this warm weather and hopefully, uh, everybody has.
• 54:21
  Speaker 5: You know, this 4th of July falling on a Thursday is giving everybody a really long weekend, which is kind of nice.
• 54:28
  Speaker 5: I think most people are off Thursday, friday, saturday, sunday or some combination of it.
• 54:35
  Speaker 5: So you know, get out there and enjoy it and make some great cocktails, try some different stuff, and you never know, you might find that you don't just like May Ultra.
• 54:49
  Speaker 4: Well, right, and it's a refresh, it, you know.
• 54:51
  Speaker 4: Make sure that you, you know, just like what Starbucks does with their refreshers and everything.
• 54:57
  Speaker 4: That's what you can do with whiskey and bourbon.
• 55:00
  Speaker 4: You can put it in refreshing drinks.
• 55:03
  Speaker 4: It doesn't have to be, you know, that big giant, old-fashioned.
• 55:08
  Speaker 4: You know, with all that, you can make these refreshing drinks that we came up with and mix some fruits in there, and I really think whiskey mixes just as well with most of the fruits.
• 55:19
  Speaker 4: Well, with most of the fruits.
• 55:25
  Speaker 4: Uh, when we get into the fall, we'll do, we'll start to also come into its own, where it really starts to mix with those, those caramels, the caramel apple drinks, all those type of things that happen too.
• 55:32
  Speaker 4: So there's a, there's a drink for, uh, if you want to keep drinking whiskey throughout the year, there is drinks that can keep you going throughout the year instead of just drinking it straight.
• 55:42
  Speaker 6: Right, For sure.
• 55:44
  Speaker 4: All right, everybody.
• 55:45
  Speaker 4: You got anything else to add there?
• 55:47
  Speaker 4: Andy, How's your?
• 55:50
  Speaker 2: root beer.
• 55:50
  Speaker 2: I mean, isn't that?
• 55:51
  Speaker 4: specifically what Freddy serves at the end of every single tasting, isn't it?
• 55:57
  Speaker 6: Yes, but this added the drops of the spiced cherry bitters.
• 56:02
  Speaker 4: Did you like it?
• 56:02
  Speaker 4: Did it make a difference?
• 56:03
  Speaker 4: Yeah, okay.
• 56:05
  Speaker 4: And then there's CT spooning out the ice cream, and I want to thank everybody for coming on tonight.
• 56:14
  Speaker 4: Another good podcast and here's to and cheers you guys to the Scotchy Bourbon Boys in summer.
• 56:26
  Speaker 5: Absolutely Cheers guys.
• 56:27
  Speaker 4: All right, cheers All right.
• 56:29
  Speaker 4: Thanks everybody for joining us.
• 56:30
  Speaker 4: Wwwscotchybourbonboyscom for all things Scotchy Bourbon Boys.
• 56:35
  Speaker 4: Remember that we're on Facebook, instagram, youtube and X.
• 56:41
  Speaker 4: Please like, listen, subscribe and leave good feedback.
• 56:45
  Speaker 4: When you're talking about Apple, go to Apple.
• 56:48
  Speaker 4: If you listen on Apple Podcasts, good feedback helps us out.
• 56:54
  Speaker 4: I'm asking Jamie Walker go, leave us some good feedback there, because those reviews really help us out.
• 57:02
  Speaker 4: Going forward Also go, I did Go ahead.
• 57:09
  Speaker 6: I was thinking of mom.
• 57:11
  Speaker 4: Oh, and then also, where was that?
• 57:14
  Speaker 4: Did I say Apple, spotify?
• 57:16
  Speaker 4: I heart we're on all those.
• 57:18
  Speaker 4: And then we're on Facebook, instagram, youtube and X, obviously, facebook and YouTube, because we're live right now.
• 57:25
  Speaker 4: And then we're on Facebook, instagram, youtube and X, obviously, facebook and YouTube because we're live right now.
• 57:26
  Speaker 4: And then also remember wwwscotchybourbonboyscom.
• 57:32
  Speaker 4: And let's go forward and remember good bourbon equals good times and good friends.
• 57:42
  Speaker 4: You guys are my good friends.
• 57:44
  Speaker 4: And remember don't drink and drive.
• 57:47
  Speaker 4: Drink responsibly and go out and live your life adventurously.
• 57:57
  Speaker 4: Little Steve-O's gonna take us out.
• 58:13
  Speaker 3: Oh, show me the way To the next whiskey bar, oh, don't ask why.
• 58:20
  Speaker 3: Oh, don't ask why.
• 58:22
  Speaker 3: Oh don't ask why.
• 58:23
  Speaker 3: Show me the way to the next whiskey bar, oh, don't ask why.
• 58:31
  Speaker 3: Oh, don't ask why.
• 58:34
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 58:42
  Speaker 3: I tell you we must die.
• 58:45
  Speaker 3: I tell you we must die.
• 58:48
  Speaker 3: I tell you, I tell you, I tell you we must die.