1 00:00:01,080 --> 00:00:02,440 Speaker 1: Hold on, mine's not on you. Okay? 2 00:00:02,480 --> 00:00:05,000 Speaker 2: Ready one two three? 3 00:00:05,640 --> 00:00:07,520 Speaker 3: Yes, we recording? 4 00:00:07,560 --> 00:00:09,320 Speaker 1: Are we get there's no numbers moving? 5 00:00:10,080 --> 00:00:10,240 Speaker 2: Oh? 6 00:00:10,280 --> 00:00:11,000 Speaker 1: We push record? 7 00:00:11,080 --> 00:00:11,240 Speaker 4: Right? 8 00:00:11,400 --> 00:00:15,000 Speaker 1: Oh shit? Yeah okay sorry, oh push record? 9 00:00:15,440 --> 00:00:19,440 Speaker 2: Okay yeah yeah ready one two three? 10 00:00:20,040 --> 00:00:20,520 Speaker 3: Okay. 11 00:00:21,440 --> 00:00:26,400 Speaker 2: My name is Evil Longoria and I am my and welcome. 12 00:00:26,120 --> 00:00:30,160 Speaker 3: To Hungry for History, a podcast. 13 00:00:29,680 --> 00:00:31,840 Speaker 2: That explores our past and present through food. 14 00:00:32,120 --> 00:00:34,400 Speaker 1: On every episode, we'll talk about the history of some 15 00:00:34,479 --> 00:00:38,240 Speaker 1: of our favorite dishes, ingredients, and beverages from our culture. 16 00:00:38,320 --> 00:00:45,160 Speaker 2: So make yourself at home when Rachel. Welcome back, everybody. 17 00:00:45,280 --> 00:00:49,879 Speaker 2: It is season two of Hungry for History. We have 18 00:00:50,040 --> 00:00:52,520 Speaker 2: missed y'all so much. We've missed each other. 19 00:00:52,720 --> 00:00:56,280 Speaker 1: I know we are. We thought nobody would listen to 20 00:00:56,360 --> 00:01:00,520 Speaker 1: our podcast, and here we are season two. Happy you 21 00:01:00,520 --> 00:01:01,320 Speaker 1: guys listen. 22 00:01:01,800 --> 00:01:06,400 Speaker 2: Thank you though coffee and vanilla were as exciting as 23 00:01:06,440 --> 00:01:06,880 Speaker 2: we did. 24 00:01:07,760 --> 00:01:10,520 Speaker 5: So thank you so much. Because here we are. You're 25 00:01:10,520 --> 00:01:13,240 Speaker 5: around too. Around two, we have more ship to say 26 00:01:13,319 --> 00:01:18,280 Speaker 5: you guys. We're going to keep talking exactly. 27 00:01:18,680 --> 00:01:19,560 Speaker 4: Is that great? 28 00:01:19,720 --> 00:01:20,600 Speaker 1: I'm so excited. 29 00:01:20,680 --> 00:01:22,600 Speaker 2: I feel like there's no better way to kick off 30 00:01:22,600 --> 00:01:24,360 Speaker 2: season two than Margarita. 31 00:01:24,480 --> 00:01:31,200 Speaker 1: Hello Margarita. Yes, it's so interesting because cocktails is a 32 00:01:31,360 --> 00:01:34,400 Speaker 1: very American thing. I mean, they're big all over like 33 00:01:34,480 --> 00:01:37,560 Speaker 1: Latin America. But it really made its way from the US, 34 00:01:37,600 --> 00:01:40,800 Speaker 1: which is which is interesting that the most popular cocktail 35 00:01:42,280 --> 00:01:46,720 Speaker 1: followed by the mochito from Cuba and from Puerto Rico. 36 00:01:47,120 --> 00:01:50,040 Speaker 1: So all of these we have. We thank Latin culture 37 00:01:50,120 --> 00:01:54,680 Speaker 1: for all of our cocktails. Exactly. You're welcome one. 38 00:01:54,840 --> 00:01:58,160 Speaker 2: We touched on the history of margarita in our Tequila episode, 39 00:01:58,240 --> 00:02:00,480 Speaker 2: but we wanted to do a deeper dive because it 40 00:02:00,600 --> 00:02:01,560 Speaker 2: deserves it. 41 00:02:01,560 --> 00:02:03,680 Speaker 1: It does my favorite drink of all time. 42 00:02:03,920 --> 00:02:06,200 Speaker 2: And you know I'm a purist now I'm I'm because 43 00:02:06,240 --> 00:02:10,000 Speaker 2: now I'm a professional mixed I've bartended all over this. 44 00:02:10,240 --> 00:02:12,320 Speaker 1: You have been all over bartending I have. 45 00:02:12,720 --> 00:02:15,200 Speaker 2: And I get to ask all the bartenders different things, 46 00:02:15,240 --> 00:02:20,880 Speaker 2: and the one common thread is a true margarita is 47 00:02:21,040 --> 00:02:25,120 Speaker 2: just agave and lime and your tequila. But if you 48 00:02:25,160 --> 00:02:28,240 Speaker 2: want a blueberry margarita, you do blueberry agave lime. If 49 00:02:28,240 --> 00:02:32,519 Speaker 2: you want a watermelon margarita, you do watermelon agave lined. 50 00:02:32,880 --> 00:02:39,000 Speaker 2: No no quantro, no orange liquor, no margarita mix, never 51 00:02:39,120 --> 00:02:42,279 Speaker 2: simple syrup, and never lin concentrate. 52 00:02:42,480 --> 00:02:45,400 Speaker 1: It has to be squeezed lime. And you're a gave 53 00:02:45,680 --> 00:02:48,760 Speaker 1: is your simple syrup, so never so, always a gove 54 00:02:48,800 --> 00:02:49,840 Speaker 1: instead of simple serrup. 55 00:02:50,080 --> 00:02:53,280 Speaker 2: Yes, okay, yes, And if you go to the bars, 56 00:02:53,440 --> 00:02:55,880 Speaker 2: do you have a do you have a gave? Some don't, 57 00:02:56,160 --> 00:02:58,639 Speaker 2: some don't care, some bars don't carry it, and you're like, oh, 58 00:02:58,919 --> 00:03:00,480 Speaker 2: I will not sport your margarita. 59 00:03:00,560 --> 00:03:04,440 Speaker 1: Can you really taste the difference? Yeah, you can't. You can't. 60 00:03:04,560 --> 00:03:07,680 Speaker 2: Oh my god. If it's with simple and specifically if 61 00:03:07,680 --> 00:03:08,600 Speaker 2: it's with lime. 62 00:03:08,360 --> 00:03:11,440 Speaker 1: Concentrations, oh yeah, that you can take. That's ruins. You're 63 00:03:11,880 --> 00:03:15,480 Speaker 1: ruins your margarita. Yeah, yeah, that's not so. 64 00:03:15,560 --> 00:03:19,000 Speaker 2: Let's remind everybody where the word margarita came from. 65 00:03:19,480 --> 00:03:22,960 Speaker 1: Well, again, it's one of these things that we don't 66 00:03:23,000 --> 00:03:26,920 Speaker 1: really know who invented the margarita because there are so 67 00:03:27,040 --> 00:03:32,359 Speaker 1: many different theories. But there are some, you know, Americans 68 00:03:32,360 --> 00:03:34,480 Speaker 1: that claim it as well. It's really sort of a 69 00:03:34,680 --> 00:03:36,960 Speaker 1: questionable as to who made it first. 70 00:03:37,120 --> 00:03:39,200 Speaker 2: The word did evolve from the word daisy. 71 00:03:39,800 --> 00:03:44,280 Speaker 1: It did evolve. That is the most plausible theory according 72 00:03:44,320 --> 00:03:49,160 Speaker 1: to David Wondrich, this incredible cocktail historian, that the margharita 73 00:03:49,200 --> 00:03:52,840 Speaker 1: that we know it evolved from the daisy which appears 74 00:03:53,080 --> 00:03:57,360 Speaker 1: in the earliest bartending manual, which is this eighteen sixty 75 00:03:57,400 --> 00:04:01,720 Speaker 1: two Bartender's Guide by Jerry Thomas. This, Oh my god, 76 00:04:01,760 --> 00:04:05,560 Speaker 1: it's beautiful. I there the Huntington Library here in Los 77 00:04:05,560 --> 00:04:08,480 Speaker 1: Angeles has a copy of it. But so there's the 78 00:04:08,480 --> 00:04:09,840 Speaker 1: There are a few different. 79 00:04:09,560 --> 00:04:14,560 Speaker 2: Daisies brandy daisy, yeah, with daisy, rum daisy. 80 00:04:14,920 --> 00:04:17,880 Speaker 1: So there's so it could have evolved from this because 81 00:04:17,920 --> 00:04:23,760 Speaker 1: it's a similar uh ingredient ingredients. And the word daisy 82 00:04:23,960 --> 00:04:26,960 Speaker 1: means maera means marguerite. It's the name of the flower 83 00:04:27,080 --> 00:04:31,080 Speaker 1: in Spanish. So that's sort of you know, one theory 84 00:04:31,640 --> 00:04:35,920 Speaker 1: that you know, a legend during prohibition somebody went to 85 00:04:36,000 --> 00:04:40,080 Speaker 1: Tijuana ordered a daisy, they grabbed a bottle of tequila 86 00:04:40,200 --> 00:04:44,880 Speaker 1: instead of a bottle of gin and then and you know, usually. 87 00:04:44,480 --> 00:04:49,120 Speaker 2: All of these drinks evolved due to a tequila brand 88 00:04:49,279 --> 00:04:54,359 Speaker 2: or a rum brand like Donari changed you know the 89 00:04:54,440 --> 00:04:59,479 Speaker 2: game ino And so I'm sure, well is somewhere in 90 00:04:59,520 --> 00:05:01,160 Speaker 2: here what did you do? He is? 91 00:05:01,680 --> 00:05:05,440 Speaker 1: So basically, so there's lots of different theories. Right, So 92 00:05:05,600 --> 00:05:07,599 Speaker 1: there's the one that I mentioned, and then there's somebody 93 00:05:07,600 --> 00:05:10,640 Speaker 1: else in nineteen thirty six in the Waka near Puebla, 94 00:05:10,720 --> 00:05:13,839 Speaker 1: so that they invented it, and then somebody in La 95 00:05:14,000 --> 00:05:16,120 Speaker 1: said they invented it, and somebody on what is and 96 00:05:16,240 --> 00:05:18,200 Speaker 1: it kind of goes on and on and on, And 97 00:05:18,240 --> 00:05:21,600 Speaker 1: the first time the drink appears under the name Margharita 98 00:05:21,800 --> 00:05:27,960 Speaker 1: is in Esquire magazine in nineteen fifty three. A man 99 00:05:28,279 --> 00:05:31,080 Speaker 1: Michael Demarest had tasted in an ensign of that and 100 00:05:31,120 --> 00:05:35,360 Speaker 1: he wrote, she's talking about the Margherita. She's from Mexico, signordis, 101 00:05:35,440 --> 00:05:37,960 Speaker 1: and her name is the Margherita cocktail and she is 102 00:05:38,080 --> 00:05:42,159 Speaker 1: lovely to look at, exciting and provocative. Oh my god. 103 00:05:42,240 --> 00:05:46,120 Speaker 1: So this is when took note and said, hey, let's 104 00:05:46,320 --> 00:05:48,600 Speaker 1: just do an editing this and do an a cape 105 00:05:49,040 --> 00:05:49,760 Speaker 1: and called. 106 00:05:49,480 --> 00:05:53,679 Speaker 2: The Margarita in the ad campaign exactly. And then that's 107 00:05:53,720 --> 00:05:58,840 Speaker 2: what made them go everywhere, was we'll say, Quadawole's ad campaign. 108 00:05:59,240 --> 00:06:03,320 Speaker 1: And you know what, I've really interesting. I've been I've 109 00:06:03,360 --> 00:06:05,520 Speaker 1: been staying the history of cocktails for a long time, 110 00:06:06,040 --> 00:06:12,440 Speaker 1: but I haven't found the earliest margarita recipe in a 111 00:06:12,480 --> 00:06:16,599 Speaker 1: cocktail book in Mexico. Interesting, which is so interesting. The 112 00:06:16,720 --> 00:06:21,320 Speaker 1: earliest one in the US is this one book of 113 00:06:21,360 --> 00:06:26,480 Speaker 1: advertisers Helen Evans Brown, who was basically the alice water 114 00:06:26,760 --> 00:06:32,919 Speaker 1: before alice waters. And we see the here's this is 115 00:06:32,960 --> 00:06:37,200 Speaker 1: the first recipe for margharita. This is nineteen fifty eight 116 00:06:37,640 --> 00:06:40,640 Speaker 1: in the US. Rub the rim of a cocktail glass 117 00:06:40,640 --> 00:06:42,799 Speaker 1: with a rind of a lime and spin and salt. 118 00:06:43,000 --> 00:06:45,240 Speaker 1: Pour two ounces of the guilla and half an ounce 119 00:06:45,240 --> 00:06:47,599 Speaker 1: of quantro over ice in a bar glass. Add the 120 00:06:47,680 --> 00:06:50,039 Speaker 1: juice of half a lime, and stir a strain into 121 00:06:50,040 --> 00:06:55,520 Speaker 1: prepared glass and she serves this with gile. Wow. But 122 00:06:55,640 --> 00:06:58,800 Speaker 1: she says, you know the mass size the corn that 123 00:06:58,839 --> 00:07:01,880 Speaker 1: Mexicans use for thirty Yeah, but it's hard to come by. 124 00:07:02,120 --> 00:07:04,440 Speaker 1: So here is a north of North of the Border 125 00:07:04,560 --> 00:07:10,160 Speaker 1: version with egg milk, flour, corn meal, salt, and melted butter. 126 00:07:10,560 --> 00:07:15,320 Speaker 1: That's how she does to me how to make a tortillo. Yeah, 127 00:07:15,440 --> 00:07:17,400 Speaker 1: but what what is the turnover? Then it's like an 128 00:07:17,520 --> 00:07:21,200 Speaker 1: banilla kind of Yeah, because you weren't able to find 129 00:07:21,280 --> 00:07:25,440 Speaker 1: massa in California and what what year nineteen fifty eight? 130 00:07:25,880 --> 00:07:26,280 Speaker 2: Really? 131 00:07:26,480 --> 00:07:29,040 Speaker 1: Yeah, that sounds crazy. I think she was. She did 132 00:07:29,120 --> 00:07:31,320 Speaker 1: not look hard. She maybe she probably didn't know look 133 00:07:31,360 --> 00:07:36,679 Speaker 1: in the right place. But cocktail books in Mexico from 134 00:07:36,720 --> 00:07:40,680 Speaker 1: the same time period don't really have the recipes interesting 135 00:07:40,720 --> 00:07:44,440 Speaker 1: and I think that's so interesting, Yeah, because. 136 00:07:44,360 --> 00:07:46,680 Speaker 2: Well, the margarite is not the favorite drink of Mexico. 137 00:07:46,840 --> 00:07:48,440 Speaker 1: It's what is the favorite drink of Mexico? 138 00:07:48,560 --> 00:07:48,800 Speaker 3: Beer? 139 00:07:49,600 --> 00:07:56,240 Speaker 1: Is it really? Yeah? Beer? But like beer, and. 140 00:07:56,120 --> 00:07:58,800 Speaker 2: Then the guila like sipping tequila. 141 00:07:58,640 --> 00:08:02,120 Speaker 1: Okay, just like I think it's so interesting to me. 142 00:08:02,200 --> 00:08:06,720 Speaker 1: It's like I think that sort of post Mexican Revolution, 143 00:08:07,320 --> 00:08:11,040 Speaker 1: tequila became the drink of artists and revolutionaries. But among 144 00:08:11,160 --> 00:08:14,679 Speaker 1: the upper classes that were drinking these American cocktails at home, 145 00:08:15,280 --> 00:08:20,680 Speaker 1: tequila was not sophisticated. It wasn't until north of the 146 00:08:20,680 --> 00:08:25,200 Speaker 1: border celebrities and just famous, you know, people embraced it 147 00:08:25,280 --> 00:08:28,080 Speaker 1: and then they were like, oh wait, wait, that's ours, 148 00:08:28,240 --> 00:08:32,040 Speaker 1: that's ours, that's ours. And I think that's so fascinating, 149 00:08:32,480 --> 00:08:33,319 Speaker 1: so fascinating. 150 00:08:33,320 --> 00:08:35,800 Speaker 2: What about How why are all the cocktails so famous? 151 00:08:35,840 --> 00:08:38,680 Speaker 2: If we had prohibition, that's what's confusing to me. I know, 152 00:08:38,720 --> 00:08:41,760 Speaker 2: tequila was smuggled in during I mean, what wasn't smuggled in? Yeah, 153 00:08:41,960 --> 00:08:47,040 Speaker 2: but like prohibition was from nineteen twenties to nineteen mid 154 00:08:47,280 --> 00:08:50,920 Speaker 2: nineteen thirties, nineteen thirty three, a long time, fifteen years 155 00:08:51,120 --> 00:08:56,600 Speaker 2: fifteen years of no alcohol. What's what you can't fifteen 156 00:08:56,679 --> 00:09:01,640 Speaker 2: dteen minutes. Then it's like day fifteen days, so crazy. 157 00:09:01,679 --> 00:09:05,559 Speaker 2: So how did the cocktails become so popular in a 158 00:09:05,920 --> 00:09:07,520 Speaker 2: time of such turmoil. 159 00:09:07,880 --> 00:09:10,800 Speaker 1: Well, it's one of those things when you're told you 160 00:09:10,880 --> 00:09:13,240 Speaker 1: can't have it, so you want it right. And it's 161 00:09:13,280 --> 00:09:15,800 Speaker 1: so interesting this time the volts did act right. It's 162 00:09:15,800 --> 00:09:20,000 Speaker 1: this temperance movement that there was this extreme division in 163 00:09:20,080 --> 00:09:21,920 Speaker 1: the country. It's the time in American history that's so 164 00:09:23,080 --> 00:09:28,160 Speaker 1: closer to what we have now. And so prohibition happens, 165 00:09:28,800 --> 00:09:32,400 Speaker 1: and this is nineteen twenty. Mexico was coming out of 166 00:09:32,480 --> 00:09:39,240 Speaker 1: this decade of revolutionary turmoil. So the governor California's Baja. 167 00:09:39,320 --> 00:09:45,000 Speaker 1: California's governor offered business concessions to American entrepreneurs to develop 168 00:09:45,320 --> 00:09:49,000 Speaker 1: northern Mexico, to develop sort of Baja. And we start 169 00:09:49,080 --> 00:09:53,439 Speaker 1: seeing saloons and racetracks and hotels and all of these things. 170 00:09:53,480 --> 00:09:56,120 Speaker 1: And then a lot of people from central Mexico moved 171 00:09:56,160 --> 00:10:00,400 Speaker 1: to Tijuana. And then prohibition happens, so a lot of 172 00:10:00,480 --> 00:10:05,880 Speaker 1: Americans are coming to drink and smuggle booze, you know. 173 00:10:06,200 --> 00:10:08,680 Speaker 2: Yeah, that's when the other one became such a hot 174 00:10:08,720 --> 00:10:10,840 Speaker 2: spot in the fourteen thirties. 175 00:10:10,960 --> 00:10:14,440 Speaker 1: I mean the clubs, the saloons, the oh my gosh, 176 00:10:14,520 --> 00:10:18,400 Speaker 1: will you call the vaudeville Vaudeville Did they have a 177 00:10:18,520 --> 00:10:20,199 Speaker 1: huge Really? I didn't know that. 178 00:10:20,720 --> 00:10:24,400 Speaker 2: So we would you good at charades? Sounds like visit vuggle, Yes, 179 00:10:24,559 --> 00:10:28,240 Speaker 2: sounds like vaudeville. Yeah, they had great vaudevil Rita Hayworth 180 00:10:28,320 --> 00:10:29,400 Speaker 2: used to dance in Tijuana. 181 00:10:29,480 --> 00:10:30,600 Speaker 4: I didn't know that. Her father. 182 00:10:30,760 --> 00:10:33,120 Speaker 2: They would go from California because she couldn't get a 183 00:10:33,160 --> 00:10:36,240 Speaker 2: movie deal and she would go dance in Tijuana with 184 00:10:36,280 --> 00:10:37,160 Speaker 2: her dad to make money. 185 00:10:37,960 --> 00:10:46,640 Speaker 1: That's fair very yeah, yeah, a big place. You are big, 186 00:10:47,960 --> 00:10:51,480 Speaker 1: MYI era. Yes, there is this place called the Cadillac Bar. 187 00:10:51,640 --> 00:10:56,640 Speaker 1: That was they now that I know, this place that 188 00:10:56,920 --> 00:10:59,839 Speaker 1: was started during Prohibition by a bartender from New Orleans 189 00:11:00,120 --> 00:11:01,839 Speaker 1: was out of a job. I'm just going to quickly 190 00:11:01,920 --> 00:11:05,920 Speaker 1: talk about Jerry Thomas, who created this Bartender's Guide. He 191 00:11:06,160 --> 00:11:10,840 Speaker 1: was this super colorful, crazy character that ended up moving 192 00:11:11,120 --> 00:11:13,480 Speaker 1: to He was from New York. He ended up moving 193 00:11:13,520 --> 00:11:18,040 Speaker 1: to San Francisco pining for gold. He started bartending. This 194 00:11:18,200 --> 00:11:22,240 Speaker 1: is you know, the eighteen fifties and when in the tiny, 195 00:11:22,360 --> 00:11:25,079 Speaker 1: little towns in northern California there was nothing, but you 196 00:11:25,160 --> 00:11:28,319 Speaker 1: could find the best French champaigns and the best brandies. 197 00:11:28,600 --> 00:11:29,839 Speaker 1: So he made a ton of me. He made like 198 00:11:30,520 --> 00:11:32,079 Speaker 1: he was like nineteen or twenty, and he made the 199 00:11:32,120 --> 00:11:36,600 Speaker 1: equivalent of three hundred thousand dollars just bartending. Wow, came back, 200 00:11:37,000 --> 00:11:42,760 Speaker 1: opened up bars, I mean, like super successful bars. He 201 00:11:43,000 --> 00:11:46,480 Speaker 1: was a master of showmanship and what he really understood 202 00:11:46,480 --> 00:11:48,720 Speaker 1: the importance of putting on a show and making drinks, 203 00:11:48,760 --> 00:11:50,400 Speaker 1: which is kind of like what you do when you're. 204 00:11:50,280 --> 00:11:52,439 Speaker 2: Making you know, I put on a show, although I 205 00:11:52,520 --> 00:11:54,240 Speaker 2: mix it. I don't think he ever mixed up spirit 206 00:11:54,320 --> 00:11:55,000 Speaker 2: with his fingers. 207 00:11:55,240 --> 00:11:56,880 Speaker 1: Mate, who knows, maybe not, But you know what he 208 00:11:57,000 --> 00:12:01,480 Speaker 1: did do. He would tend bar with two white rats frolicking. 209 00:12:01,960 --> 00:12:04,199 Speaker 2: What okay, I would not be drinking in a bar 210 00:12:04,320 --> 00:12:05,199 Speaker 2: with rats. 211 00:12:05,640 --> 00:12:08,920 Speaker 1: No, I know, I know. He was a very interesting, 212 00:12:09,360 --> 00:12:13,719 Speaker 1: interesting character. So a lot of the modern cocktails that 213 00:12:13,800 --> 00:12:16,839 Speaker 1: we have today recipes come from this eighteen sixty two 214 00:12:17,000 --> 00:12:20,559 Speaker 1: bartender's manual. Oh my gosh, I could. 215 00:12:20,440 --> 00:12:21,400 Speaker 3: Go on and on. 216 00:12:23,600 --> 00:12:23,960 Speaker 1: A book. 217 00:12:24,280 --> 00:12:24,559 Speaker 5: I do. 218 00:12:26,120 --> 00:12:28,640 Speaker 1: We've got more after the break, So don't go anywhere. 219 00:12:35,880 --> 00:12:38,200 Speaker 2: I love the word cocktail. It's just fun to say. 220 00:12:38,480 --> 00:12:39,160 Speaker 1: It's fun to say. 221 00:12:39,200 --> 00:12:42,559 Speaker 2: It sounds like it has ice, so it sounds refreshing 222 00:12:42,600 --> 00:12:43,760 Speaker 2: to me. Who wants a cocktail? 223 00:12:43,960 --> 00:12:44,000 Speaker 4: Me? 224 00:12:44,440 --> 00:12:47,839 Speaker 2: I do? But it actually just means any drink mitch 225 00:12:47,880 --> 00:12:48,840 Speaker 2: with alcohol. 226 00:12:48,760 --> 00:12:54,240 Speaker 1: Any drink a cocktail is basically spirits sugar bitters. That 227 00:12:54,440 --> 00:12:58,040 Speaker 1: was the original. Really, Yeah, I had to have sugar, well, 228 00:12:58,480 --> 00:13:02,319 Speaker 1: sugar a sugar component. Yeah, so that's basically what it is. 229 00:13:03,120 --> 00:13:06,559 Speaker 2: They say the cocktail party is a tea party rebranded 230 00:13:07,080 --> 00:13:10,160 Speaker 2: that I probably did that. I probably contributed to that 231 00:13:10,920 --> 00:13:13,120 Speaker 2: myth of like who wants to have a tea party? 232 00:13:13,559 --> 00:13:16,000 Speaker 1: Exact cocktail a little booze to it. 233 00:13:16,440 --> 00:13:19,480 Speaker 2: But I was always wondering, like where the word cocktail 234 00:13:19,679 --> 00:13:21,920 Speaker 2: came from. And it said that the original use of 235 00:13:21,960 --> 00:13:25,079 Speaker 2: the word cocktail was used to describe a horse with 236 00:13:25,200 --> 00:13:28,559 Speaker 2: a tail like a cox up rather than down. Then 237 00:13:28,600 --> 00:13:30,640 Speaker 2: the word came to mean a race horse that was 238 00:13:30,760 --> 00:13:32,880 Speaker 2: mixed and not a thoroughbred, kind of like a mud 239 00:13:33,520 --> 00:13:36,360 Speaker 2: and so I guess that's where they they kind of got, 240 00:13:36,640 --> 00:13:41,199 Speaker 2: you know, mixed drinks. What's another theory, what's the French theory? 241 00:13:41,559 --> 00:13:43,480 Speaker 1: The French theory, it's sort of French? 242 00:13:44,720 --> 00:13:45,120 Speaker 4: What is it? 243 00:13:48,320 --> 00:13:52,120 Speaker 1: Yeah? The little egg cup, egg cup, the little egg cup. Yeah, 244 00:13:52,280 --> 00:13:56,760 Speaker 1: so this vessel antoine pischett of the of bitters, fins 245 00:13:56,800 --> 00:14:00,400 Speaker 1: of the pichot bitters. He would prepare his mix in 246 00:14:00,559 --> 00:14:03,760 Speaker 1: this little egg cup, in this little coctie. So it's 247 00:14:03,800 --> 00:14:08,280 Speaker 1: sort of a mispronunciation of that. So again, oh, nobody 248 00:14:08,320 --> 00:14:11,840 Speaker 1: really knows where this word comes from. But I fun, 249 00:14:12,000 --> 00:14:12,880 Speaker 1: it's a fun word. 250 00:14:13,160 --> 00:14:13,559 Speaker 4: I love it. 251 00:14:13,720 --> 00:14:17,240 Speaker 2: But it's the word is Anglo American for exact cocktail. 252 00:14:17,360 --> 00:14:18,640 Speaker 1: So I do think we need a. 253 00:14:18,600 --> 00:14:22,120 Speaker 2: Bigger shout out to Latin America for the mohitho. But 254 00:14:22,160 --> 00:14:25,920 Speaker 2: where did the mohito came from? Cubes because it had 255 00:14:25,960 --> 00:14:26,920 Speaker 2: the real sugar cane. 256 00:14:27,360 --> 00:14:30,320 Speaker 1: It had the sugar cane. Yes, yes, And actually Cuba 257 00:14:30,560 --> 00:14:35,600 Speaker 1: is really interesting because Cuba was the first country outside 258 00:14:35,920 --> 00:14:40,840 Speaker 1: of the US to pick up cocktail culture back in 259 00:14:40,880 --> 00:14:44,280 Speaker 1: the eighteen nineties. Well, it was the place, that's why, 260 00:14:44,400 --> 00:14:50,040 Speaker 1: because it was the veas, it was sophisticated, it was urban, 261 00:14:50,280 --> 00:14:52,520 Speaker 1: it was amazing. They had the best bars, they had 262 00:14:52,600 --> 00:14:57,200 Speaker 1: the most exciting mixologist. They invented the dakery, the dakory. 263 00:14:57,520 --> 00:14:58,800 Speaker 1: What the daker ye? 264 00:14:59,280 --> 00:15:01,400 Speaker 2: Because it's ice and it's so hot there. 265 00:15:01,600 --> 00:15:04,400 Speaker 1: Exactly, they're refreshing. No, he was super refreshing. 266 00:15:04,440 --> 00:15:08,160 Speaker 2: Yeah, super minty. Anything with mint though, I'm like, I 267 00:15:08,280 --> 00:15:10,400 Speaker 2: love it. I would like to say it's good for 268 00:15:10,480 --> 00:15:11,120 Speaker 2: my digestion. 269 00:15:11,480 --> 00:15:15,600 Speaker 1: What is in mohito? What's the Is it wrong? It's wrong? Okay? 270 00:15:15,720 --> 00:15:18,120 Speaker 1: But it started as a medicinal drink it did it? 271 00:15:18,240 --> 00:15:21,000 Speaker 1: Did they say? Or some trace it back to fifteen 272 00:15:21,040 --> 00:15:24,200 Speaker 1: eighty six to a Sir Francis Drake. He was a 273 00:15:24,360 --> 00:15:27,120 Speaker 1: pirate that arrived in the New World. That's where Drake 274 00:15:27,200 --> 00:15:30,400 Speaker 1: gets his name, his stage name drink. Is it that 275 00:15:30,520 --> 00:15:31,400 Speaker 1: I'm just getting. 276 00:15:34,840 --> 00:15:34,880 Speaker 2: So? 277 00:15:35,400 --> 00:15:38,760 Speaker 1: So anyways, he he came here and everybody was worried 278 00:15:38,800 --> 00:15:41,200 Speaker 1: that he was going to take the gold that was 279 00:15:41,240 --> 00:15:43,440 Speaker 1: stored in the treasury, but he didn't. He left the 280 00:15:43,520 --> 00:15:46,400 Speaker 1: gold intact. But they named a drink after him. There 281 00:15:46,480 --> 00:15:51,080 Speaker 1: was this rum with sugar and lime and minute and 282 00:15:51,840 --> 00:15:55,720 Speaker 1: sailors pirates used to drink these alcohol with lime and 283 00:15:55,840 --> 00:16:00,360 Speaker 1: it kept them from getting scurvy because of the call 284 00:16:00,400 --> 00:16:03,280 Speaker 1: it yeah and the citrus, and it was medicinal. It 285 00:16:03,360 --> 00:16:03,920 Speaker 1: was also. 286 00:16:03,960 --> 00:16:07,640 Speaker 2: Consisted of that was the alcohol. 287 00:16:07,800 --> 00:16:11,800 Speaker 1: Yeah is a forerunner of rum, and it was considered, 288 00:16:11,920 --> 00:16:17,280 Speaker 1: you know, popular for its medicinal value and then who 289 00:16:17,480 --> 00:16:24,200 Speaker 1: established the company. Yeah, they substituted the for rum and 290 00:16:24,240 --> 00:16:26,640 Speaker 1: called But what does the word mean? 291 00:16:28,240 --> 00:16:35,400 Speaker 2: Again, it's questionable meaning to place a spell due to 292 00:16:36,000 --> 00:16:40,960 Speaker 2: the drinks perceived medicinal value. Mojo means to place a spell. 293 00:16:41,400 --> 00:16:44,240 Speaker 1: Well, I think that this is from I mean, I 294 00:16:44,280 --> 00:16:46,160 Speaker 1: don't know if we want to get into this dark 295 00:16:46,320 --> 00:16:49,280 Speaker 1: history of rum. I mean because it was a byproduct 296 00:16:49,400 --> 00:16:54,360 Speaker 1: of trans Atlantic slavetory. It's made from from sugar, so 297 00:16:54,960 --> 00:17:00,480 Speaker 1: it is some an African word for a spell. So again, 298 00:17:00,640 --> 00:17:02,880 Speaker 1: the origin of why it's called the mohita is questionable. 299 00:17:03,000 --> 00:17:06,480 Speaker 1: This is one of the theories. But but I'm not 300 00:17:06,600 --> 00:17:08,760 Speaker 1: a big drum drinker, so I like cooking with it. 301 00:17:08,960 --> 00:17:09,160 Speaker 4: Yeah. 302 00:17:10,320 --> 00:17:12,159 Speaker 2: One of my favorite songs in the world is do 303 00:17:12,320 --> 00:17:17,080 Speaker 2: you like plat in the rain? You don't love a 304 00:17:17,160 --> 00:17:20,200 Speaker 2: song and it's not called the pina colada song. It's 305 00:17:20,240 --> 00:17:23,520 Speaker 2: called Escape. If I'm on a beach, I will order 306 00:17:23,520 --> 00:17:25,720 Speaker 2: a pina colada. That's the only time that I will 307 00:17:25,800 --> 00:17:28,320 Speaker 2: order a pina cotta. I remember when I was twelve, 308 00:17:29,160 --> 00:17:33,359 Speaker 2: my family we spent New Years in a caul and 309 00:17:33,920 --> 00:17:36,879 Speaker 2: the hotel had one of those bars like swimming with 310 00:17:36,920 --> 00:17:39,160 Speaker 2: the bars. I'd never seen it before. I think Americans 311 00:17:39,160 --> 00:17:42,040 Speaker 2: invented that. By the way, why get out of the pool, 312 00:17:42,880 --> 00:17:45,040 Speaker 2: put a bar in the pool. 313 00:17:45,280 --> 00:17:47,800 Speaker 1: So I would swim up and order pilada. Of course 314 00:17:47,840 --> 00:17:49,879 Speaker 1: they didn't have alcohol in it, but I felt so 315 00:17:50,119 --> 00:17:54,320 Speaker 1: sophisticated drinking pina coladas as a child, and there's just. 316 00:17:54,359 --> 00:17:56,760 Speaker 2: Something that's probably one of the first drinks I did too, 317 00:17:56,800 --> 00:17:58,200 Speaker 2: because you could get virgin. 318 00:17:58,240 --> 00:17:59,760 Speaker 1: You can get a virgin dec green, you can get 319 00:17:59,800 --> 00:18:02,159 Speaker 1: virgin in pinacolas, and I love I used to. 320 00:18:02,760 --> 00:18:04,760 Speaker 2: I felt fancy. Yeah, especially if it had like an. 321 00:18:04,720 --> 00:18:08,399 Speaker 1: Umbrella exactly exactly exactly. 322 00:18:08,920 --> 00:18:12,679 Speaker 2: The name pina colada, it actually means strained pineapple. 323 00:18:13,240 --> 00:18:15,320 Speaker 1: That's what the literal translation. 324 00:18:15,600 --> 00:18:19,560 Speaker 2: Yes, because because of the pina so it's like pineapple 325 00:18:19,640 --> 00:18:22,800 Speaker 2: forward drink. Was there a pineapple fields in Puerto Rico? 326 00:18:22,880 --> 00:18:24,720 Speaker 2: Is that where they created it or why did Puerto 327 00:18:24,800 --> 00:18:25,440 Speaker 2: Rico create it? 328 00:18:25,600 --> 00:18:28,359 Speaker 1: Well, Puerto Rico, Yes, there are pineapple fields, also a 329 00:18:28,400 --> 00:18:31,840 Speaker 1: lot of you know, coconut, but the drink itself. This 330 00:18:31,960 --> 00:18:34,920 Speaker 1: is really interesting. This is one of the few cocktails 331 00:18:34,960 --> 00:18:37,920 Speaker 1: that we really know. There are different people that debate 332 00:18:38,040 --> 00:18:41,520 Speaker 1: that they claimed it, but there was this thing called 333 00:18:41,640 --> 00:18:44,560 Speaker 1: Operation Bootstrap. Have you ever heard of this Operation Bootstrap. 334 00:18:44,640 --> 00:18:47,440 Speaker 2: I feel like I have, but I but no say 335 00:18:47,520 --> 00:18:48,159 Speaker 2: more so. 336 00:18:48,400 --> 00:18:52,480 Speaker 1: In nineteen forty seven, Prodrico's governor, Luis Minos Marin, he 337 00:18:52,800 --> 00:18:57,560 Speaker 1: enacted this Operation Bootstrap after the war, after the Second 338 00:18:57,600 --> 00:18:59,960 Speaker 1: World War. It just set people more to the island 339 00:19:00,280 --> 00:19:05,119 Speaker 1: exactly and developed the country from this one crop sugar 340 00:19:05,200 --> 00:19:09,439 Speaker 1: economy to this sort of vibrant modern island that included 341 00:19:09,520 --> 00:19:13,200 Speaker 1: tourism and factories were given text incentives to move there. 342 00:19:13,680 --> 00:19:15,960 Speaker 1: He couldn't get a luxury hotel chain to move in 343 00:19:16,520 --> 00:19:20,600 Speaker 1: until he enticed Conrad Hilton by giving him seven million 344 00:19:21,320 --> 00:19:25,760 Speaker 1: dollars and tax free operating profits. So we see that 345 00:19:25,840 --> 00:19:28,480 Speaker 1: Kadiva Hilton open nineteen fifty. 346 00:19:28,800 --> 00:19:33,800 Speaker 2: And then concurrently, this Operation Bootstrap gave money to scientists 347 00:19:34,480 --> 00:19:38,040 Speaker 2: and to professors at the University of Puerto Rico to 348 00:19:38,359 --> 00:19:45,840 Speaker 2: fund the development of canned sweetened stabilized coconut concentrate. And 349 00:19:46,040 --> 00:19:52,000 Speaker 2: that was revolutionary, revolutionary yocanus. Yeah, because I always eat 350 00:19:52,320 --> 00:19:54,000 Speaker 2: I mean coconut, fresh coconut. 351 00:19:54,200 --> 00:19:58,760 Speaker 1: There's nothing like it. Like it changed nineteen fifties culture 352 00:19:58,920 --> 00:20:00,439 Speaker 1: changed everything, change everything. 353 00:20:01,760 --> 00:20:04,280 Speaker 2: Yeah, I mean that's exciting to us. I mean, well, 354 00:20:04,359 --> 00:20:09,719 Speaker 2: the Italians, come on, it's brilliant jalapenols. That's what That's 355 00:20:09,760 --> 00:20:13,879 Speaker 2: what made tomatoes famous. And so this was it was 356 00:20:13,960 --> 00:20:18,760 Speaker 2: revolutionaryes Puerto ricos to me moments, yesz and it was. 357 00:20:19,280 --> 00:20:23,919 Speaker 2: It was invented by Don Ramon Lopez Itri sarre So. 358 00:20:24,080 --> 00:20:26,159 Speaker 1: At the Hilton, which was the beachcomber bar. 359 00:20:26,480 --> 00:20:30,000 Speaker 2: And someone claims to have made the first drink, the 360 00:20:30,080 --> 00:20:34,040 Speaker 2: first pina colada, because it used Copus's cream of coconut. 361 00:20:34,080 --> 00:20:36,680 Speaker 2: And that's how it became famous. Was the hotel that 362 00:20:36,840 --> 00:20:38,680 Speaker 2: drew a lout of celebrities. John Wayne used to go 363 00:20:38,840 --> 00:20:42,119 Speaker 2: there and Elizabeth Taylor. John Crawford once said that drinking 364 00:20:42,160 --> 00:20:45,359 Speaker 2: a pinacolada is better than slapping Betty Davis in the face. 365 00:20:46,040 --> 00:20:46,639 Speaker 4: I love that. 366 00:20:47,040 --> 00:20:52,119 Speaker 2: That must be a good because he doesn't enjoy slapping 367 00:20:52,160 --> 00:20:52,720 Speaker 2: Betty Davis. 368 00:20:53,119 --> 00:20:56,600 Speaker 1: We love that cook And then it became, you know, 369 00:20:56,760 --> 00:20:59,920 Speaker 1: really popular. There are recipes for pinacolas mentioned in the sixties. 370 00:21:00,359 --> 00:21:04,480 Speaker 1: It was widely consumed the pinacolada song escape in nineteen 371 00:21:04,480 --> 00:21:07,760 Speaker 1: seventy nine, and then Isaac our favorite beverage director on 372 00:21:07,840 --> 00:21:13,560 Speaker 1: the Love Boats Boat. Oh I loved Isaac. Nobody remembers 373 00:21:13,600 --> 00:21:16,840 Speaker 1: Isaac listening to this podcast. Probably not. Oh my god, 374 00:21:16,840 --> 00:21:20,159 Speaker 1: Puerto Rico declared it. It's national drink. It's the national 375 00:21:20,240 --> 00:21:23,000 Speaker 1: drink of Puerto Rico. I did not know that. Yep, Yeah, 376 00:21:23,320 --> 00:21:25,920 Speaker 1: isn't that interesting I've made of It's delicious. 377 00:21:28,400 --> 00:21:31,120 Speaker 2: When we come back, we're talking to a Latina making 378 00:21:31,240 --> 00:21:33,800 Speaker 2: waves in the world of mixology. Don't go anywhere. 379 00:21:39,000 --> 00:21:41,040 Speaker 1: I had to write about milk punch, but I didn't 380 00:21:41,080 --> 00:21:44,440 Speaker 1: know it was still being made in Highland Park, California. 381 00:21:44,800 --> 00:21:49,200 Speaker 2: Here here, oh my god, well, hungry for history, got 382 00:21:49,200 --> 00:21:51,800 Speaker 2: a chance to talk to a woman making her mark 383 00:21:51,920 --> 00:21:54,040 Speaker 2: in the world of mixology. I went to. 384 00:21:54,119 --> 00:21:57,879 Speaker 1: Nativo Restaurant in Bar to talk to the beverage director, 385 00:21:58,000 --> 00:22:03,480 Speaker 1: Marlene o'lara, who is making some really amazing drinks, including 386 00:22:03,600 --> 00:22:07,720 Speaker 1: a classic milk punch. But she's using wahakan ram. Wow. 387 00:22:07,800 --> 00:22:14,919 Speaker 1: And you could take an scabindun Scavendu Stavendun. I am 388 00:22:15,200 --> 00:22:22,040 Speaker 1: in Highland Park outside of Natdivo, an incredible restaurant slash bar, 389 00:22:22,920 --> 00:22:27,080 Speaker 1: and it's beautiful. It's bright blue, there are paintings on it. 390 00:22:27,320 --> 00:22:32,480 Speaker 1: It's just this gorgeous space. It's the most beautiful evening 391 00:22:32,720 --> 00:22:37,320 Speaker 1: and Highland Park is this really bustling part of Los Angeles. 392 00:22:37,560 --> 00:22:40,960 Speaker 1: It is nestled in between downtown Los Angeles and Pasadena, 393 00:22:41,200 --> 00:22:45,760 Speaker 1: and it's called Highland Park because it had these beautiful 394 00:22:45,880 --> 00:22:49,320 Speaker 1: rolling hills that resembled the Scottish Highlands. It has been 395 00:22:49,400 --> 00:22:52,720 Speaker 1: a hub for artists and intellectuals and it still is. 396 00:22:53,280 --> 00:22:55,920 Speaker 1: It's been everything. The first Liberal college in Los Angeles 397 00:22:56,000 --> 00:22:58,159 Speaker 1: is in this area. The first museum in Los Angeles 398 00:22:58,200 --> 00:22:59,800 Speaker 1: is in Highland Park. It was a hub for the 399 00:23:00,040 --> 00:23:03,680 Speaker 1: Chicano movement in the nineteen seventies, so it has been 400 00:23:03,840 --> 00:23:07,400 Speaker 1: a really, really interesting part of the city for over 401 00:23:07,520 --> 00:23:12,280 Speaker 1: a century. So I'm super excited to talk to Marlene Lara, 402 00:23:12,440 --> 00:23:14,480 Speaker 1: the beverage director at Nativo. 403 00:23:14,960 --> 00:23:18,200 Speaker 3: She is known for making really creative cocktail. 404 00:23:18,280 --> 00:23:21,919 Speaker 1: She's also been in the hospitality industry for many years. 405 00:23:22,080 --> 00:23:24,120 Speaker 3: So I can't wait, and I'm so excited to be here. 406 00:23:28,119 --> 00:23:33,120 Speaker 1: I'm with marln Lara at Nativo in Highland Park. Describe 407 00:23:33,600 --> 00:23:36,400 Speaker 1: Nativo for people that have never been here. You walk 408 00:23:36,440 --> 00:23:38,240 Speaker 1: into Nativo, What does it look like, what is it 409 00:23:38,320 --> 00:23:38,680 Speaker 1: smell like? 410 00:23:38,760 --> 00:23:42,040 Speaker 4: What is the feeling? I think when you walk in, 411 00:23:42,240 --> 00:23:46,960 Speaker 4: you see colors, you smell Gopal because we love Gopal. 412 00:23:47,280 --> 00:23:49,879 Speaker 4: We like to you know, keep it, keep those smells 413 00:23:49,920 --> 00:23:52,280 Speaker 4: in here. You just feel welcomed. 414 00:23:52,480 --> 00:23:52,639 Speaker 5: You know. 415 00:23:53,080 --> 00:23:54,720 Speaker 4: We want you to feel like when you go to 416 00:23:54,840 --> 00:23:59,320 Speaker 4: somebody's especially like something to mama's house or Tutia, that 417 00:23:59,400 --> 00:24:01,960 Speaker 4: we're going to walk and we're gonna take care of you. 418 00:24:02,440 --> 00:24:04,480 Speaker 4: We want you to have a good cocktail, and we 419 00:24:04,600 --> 00:24:08,320 Speaker 4: want you to be in good spirits literally and figuratively exactly. 420 00:24:08,440 --> 00:24:08,879 Speaker 3: There you go. 421 00:24:09,160 --> 00:24:13,760 Speaker 1: I love I love that it doesn't gas here. 422 00:24:14,000 --> 00:24:16,359 Speaker 3: Well, this brings us to these spirits and when you 423 00:24:16,520 --> 00:24:18,119 Speaker 3: were what is this one called again? 424 00:24:18,280 --> 00:24:21,400 Speaker 4: Uh, that one's called the Wahkan Milk Punch. Yeah, that's 425 00:24:21,440 --> 00:24:24,480 Speaker 4: our number one. People love it. It's uh. The milk 426 00:24:24,520 --> 00:24:27,359 Speaker 4: punch is kind of like a cocktail that has become 427 00:24:27,520 --> 00:24:30,800 Speaker 4: very popular these days where you milk wash something. You 428 00:24:31,040 --> 00:24:33,800 Speaker 4: actually put milk in there and then you let it 429 00:24:33,920 --> 00:24:38,200 Speaker 4: separate and take away all the fogginess of all the citrus. 430 00:24:38,880 --> 00:24:40,159 Speaker 4: But it would give you a little bit of like 431 00:24:40,240 --> 00:24:42,359 Speaker 4: the essence of milk. It's a very old school way 432 00:24:42,400 --> 00:24:44,960 Speaker 4: of doing it. It does take time. For instance, this 433 00:24:45,040 --> 00:24:47,879 Speaker 4: one does take three days to make. We like to 434 00:24:48,080 --> 00:24:53,359 Speaker 4: use Wahakian ram. We also like to put Mexican anie 435 00:24:53,480 --> 00:24:57,119 Speaker 4: secure from you got that DNA alma finga, which is 436 00:24:57,200 --> 00:25:00,119 Speaker 4: another you got that on liqure. And then and it 437 00:25:00,280 --> 00:25:02,879 Speaker 4: has a lot of spices. We'd like to put some 438 00:25:03,040 --> 00:25:07,960 Speaker 4: clothes in there, some cinnamon, coriander seed. We also like 439 00:25:08,000 --> 00:25:11,399 Speaker 4: to put a whole pineapples in there, and then we 440 00:25:11,600 --> 00:25:15,520 Speaker 4: put green tea, and then we let it sit overnight, 441 00:25:15,600 --> 00:25:19,000 Speaker 4: and then the second day, then that's when you actually 442 00:25:19,560 --> 00:25:22,200 Speaker 4: strain everything else. It is a little bit of labor 443 00:25:22,400 --> 00:25:25,520 Speaker 4: trying to get the pineapple juice out of there and everything. 444 00:25:25,760 --> 00:25:27,480 Speaker 4: And then we also add the milk. And on the 445 00:25:27,600 --> 00:25:30,920 Speaker 4: third day it should have settled down. If you shake 446 00:25:31,000 --> 00:25:33,200 Speaker 4: it up by accident, you're gonna have to wait another 447 00:25:33,280 --> 00:25:36,040 Speaker 4: day to let the milk sit all the way in 448 00:25:36,480 --> 00:25:38,320 Speaker 4: the bottoms. I don't know how to explain it, like 449 00:25:38,400 --> 00:25:40,520 Speaker 4: it'll separate and you want to make sure you have 450 00:25:40,600 --> 00:25:41,400 Speaker 4: no milk, so as. 451 00:25:41,320 --> 00:25:44,639 Speaker 3: You could see it, there's no milk. Wow, that's so interesting. 452 00:25:44,640 --> 00:25:46,720 Speaker 3: It's such an interesting flavor. 453 00:25:46,960 --> 00:25:48,840 Speaker 1: And that's so interesting that this is like an old 454 00:25:48,920 --> 00:25:52,800 Speaker 1: school technique, because even you graded some not mad. 455 00:25:53,240 --> 00:25:56,359 Speaker 3: That's totally old school, right, That's a total old full move. 456 00:25:56,840 --> 00:25:58,880 Speaker 1: I've never tasted anything like this, But at the same 457 00:25:58,920 --> 00:26:01,720 Speaker 1: time it tastes there's something very cozy and familiar. Yeah, 458 00:26:01,880 --> 00:26:03,560 Speaker 1: I don't know, Like I want to ask you, like, 459 00:26:03,640 --> 00:26:06,320 Speaker 1: how are you leaving your mark in the mixology world. 460 00:26:06,520 --> 00:26:09,480 Speaker 4: That's right here. I think the mark is with the 461 00:26:09,880 --> 00:26:13,639 Speaker 4: people that I've gotten to build up, you know, my 462 00:26:14,040 --> 00:26:17,840 Speaker 4: staff or my previous staff members that have started as 463 00:26:17,920 --> 00:26:21,000 Speaker 4: bar backs and then they move their way up. And 464 00:26:21,160 --> 00:26:24,560 Speaker 4: I think that's how you leave your mark is, you know, 465 00:26:24,760 --> 00:26:28,760 Speaker 4: with education and really letting people know like you could 466 00:26:28,840 --> 00:26:30,640 Speaker 4: do it, and you know what I mean, really really 467 00:26:30,920 --> 00:26:34,440 Speaker 4: motivating the new generation, you know, And I think that's 468 00:26:34,480 --> 00:26:37,280 Speaker 4: the way. I also teach classes for a nonprofit, which 469 00:26:37,359 --> 00:26:39,959 Speaker 4: is really cool because the classes are free. And then 470 00:26:40,000 --> 00:26:46,000 Speaker 4: you also educate people about workers' rights, workplace violence, alcohol 471 00:26:46,080 --> 00:26:49,040 Speaker 4: views or you know, you give them other than just 472 00:26:49,720 --> 00:26:54,640 Speaker 4: bartending tools. You also give them the tools on how 473 00:26:54,720 --> 00:26:57,639 Speaker 4: to you know, how to go on in the workforce 474 00:26:57,760 --> 00:27:00,840 Speaker 4: and to know what's right and what's wrong and to 475 00:27:01,000 --> 00:27:03,600 Speaker 4: keep progressing this industry as a whole. 476 00:27:03,680 --> 00:27:08,760 Speaker 1: You're amazing, Thank you so much. So I just left Nottiva. 477 00:27:09,280 --> 00:27:12,159 Speaker 1: It was incredible. Marlene is amazing. 478 00:27:12,359 --> 00:27:13,560 Speaker 3: She's truly an. 479 00:27:13,560 --> 00:27:17,240 Speaker 1: Artist and a ninja and a magician and a scientist 480 00:27:17,400 --> 00:27:21,000 Speaker 1: and just everything. Cocktails were insane, just so unique and 481 00:27:21,240 --> 00:27:26,879 Speaker 1: so thoughtful and not to mention delicious. I had an 482 00:27:26,960 --> 00:27:30,119 Speaker 1: incredible at Wa Chile, sitting outside. 483 00:27:29,760 --> 00:27:31,600 Speaker 4: On the patio with music. 484 00:27:32,400 --> 00:27:36,000 Speaker 3: It has just been a really wonderful evening in Los Angeles. 485 00:27:36,359 --> 00:27:37,680 Speaker 3: Everybody come to Nativa. 486 00:27:39,560 --> 00:27:43,800 Speaker 1: This drink was so interesting because it looks like just 487 00:27:44,000 --> 00:27:48,320 Speaker 1: clearer than water. Oh, it's milk punch. You think it's 488 00:27:48,359 --> 00:27:48,880 Speaker 1: gonna be white. 489 00:27:49,000 --> 00:27:50,679 Speaker 3: Yeah, right, And so this is this. 490 00:27:50,960 --> 00:27:54,480 Speaker 1: Punch that dates back to the seventeenth century and it's 491 00:27:54,560 --> 00:27:58,879 Speaker 1: basically they put milk in it, milk, pineapple spices, and 492 00:27:59,000 --> 00:28:01,760 Speaker 1: she explained the whole process of how she makes it. 493 00:28:02,520 --> 00:28:06,440 Speaker 1: But it takes days and then it's basically you put 494 00:28:06,480 --> 00:28:09,000 Speaker 1: it all these things in there and then you strain 495 00:28:09,119 --> 00:28:14,280 Speaker 1: it and it's clear. So it's clear like water, but 496 00:28:14,440 --> 00:28:18,080 Speaker 1: it just leaves the lactic acid. So when you drink it, 497 00:28:18,280 --> 00:28:23,800 Speaker 1: it tastes creamy. What it's so unusual, it's so cool, 498 00:28:24,160 --> 00:28:29,240 Speaker 1: and so in a glass like this, like a rough glass, yes, 499 00:28:29,359 --> 00:28:30,440 Speaker 1: and a tumbler exactly. 500 00:28:30,560 --> 00:28:31,840 Speaker 2: And she decorate it. 501 00:28:32,400 --> 00:28:35,440 Speaker 1: She shaved nutmeg on it, okay, which is the way 502 00:28:35,480 --> 00:28:42,480 Speaker 1: they do it, and it was so it tasted like this, 503 00:28:42,680 --> 00:28:46,160 Speaker 1: is it highly alcoholic? It didn't taste super alcoholic. No, 504 00:28:46,320 --> 00:28:50,680 Speaker 1: it didn't taste super alcoholic. It was pineapplely and spicy. 505 00:28:52,000 --> 00:28:56,920 Speaker 1: It was so interesting, so interesting. It reminded me when 506 00:28:56,960 --> 00:28:59,400 Speaker 1: she was making it, because she you know, pulled all 507 00:28:59,600 --> 00:29:02,240 Speaker 1: things and then shaved the nutmeg, which was so classic. 508 00:29:02,520 --> 00:29:05,560 Speaker 1: So I have another book here, tell me The Ideal 509 00:29:05,680 --> 00:29:10,480 Speaker 1: Bartender by Tom Bullock. This one is from nineteen seventeen. 510 00:29:11,240 --> 00:29:15,680 Speaker 1: Nineteen seventeen, this was the first bartender cocktail book written 511 00:29:15,680 --> 00:29:18,120 Speaker 1: by an African American in Saint Louis. 512 00:29:18,240 --> 00:29:21,280 Speaker 2: I would say, what a great name. Now, Bullock from. 513 00:29:21,200 --> 00:29:24,200 Speaker 1: Bullock and he has a recipe for milk punch also. 514 00:29:24,640 --> 00:29:28,480 Speaker 1: But he has a quote in it that says, is 515 00:29:28,560 --> 00:29:31,800 Speaker 1: it any wonder that mankind stands open mouthed before the 516 00:29:31,880 --> 00:29:35,360 Speaker 1: bartender considering the mysteries and marvels of an art that 517 00:29:35,520 --> 00:29:37,760 Speaker 1: borders on magic? Wow? 518 00:29:38,040 --> 00:29:38,560 Speaker 4: I love that. 519 00:29:39,120 --> 00:29:41,920 Speaker 1: Beautiful. It's so beautiful. That's what I was thinking when 520 00:29:41,960 --> 00:29:45,200 Speaker 1: she was when I saw her, Marlene making this drink. 521 00:29:45,560 --> 00:29:48,640 Speaker 1: It was amazing. There's so much, so special. Oh my gosh, 522 00:29:48,720 --> 00:29:50,880 Speaker 1: So what do we learn today? Nothing new? 523 00:29:51,480 --> 00:29:54,440 Speaker 2: I knew all the best drinks came from Latin Americas. 524 00:29:54,720 --> 00:29:56,920 Speaker 1: Why I actually, you know. 525 00:29:58,320 --> 00:30:01,920 Speaker 2: I'm very familiar with the cocktail, but I am always 526 00:30:02,000 --> 00:30:05,920 Speaker 2: surprised at the ingenuity of the human spirit, right, like 527 00:30:06,840 --> 00:30:10,080 Speaker 2: literally the spirit, right, I love that. But just like 528 00:30:10,360 --> 00:30:14,000 Speaker 2: you know, how people figured out things with ingredients that 529 00:30:14,080 --> 00:30:16,040 Speaker 2: they had or that you know, countries that like we 530 00:30:16,160 --> 00:30:19,080 Speaker 2: have pineapple, let's do something with it. You know tequila, 531 00:30:19,520 --> 00:30:21,520 Speaker 2: let's do something with it, let's market it. And I 532 00:30:21,560 --> 00:30:24,760 Speaker 2: always found, like, you know, some of the best innovation 533 00:30:25,120 --> 00:30:27,280 Speaker 2: in the world, by the way, just in anything comes 534 00:30:27,360 --> 00:30:32,520 Speaker 2: from that, you know, the resources at your fingertips. And 535 00:30:32,640 --> 00:30:35,400 Speaker 2: that's what a cocktail true. This history of the cocktails 536 00:30:35,440 --> 00:30:36,000 Speaker 2: is like what about this? 537 00:30:36,080 --> 00:30:36,520 Speaker 4: What about this? 538 00:30:37,040 --> 00:30:40,600 Speaker 2: The creativity behind a cocktail? I mean, I think most 539 00:30:40,680 --> 00:30:44,600 Speaker 2: of my saved Instagram posts are cocktail recipes saying I'm 540 00:30:44,600 --> 00:30:46,160 Speaker 2: going to make that. There's like a purple one that's 541 00:30:46,200 --> 00:30:48,360 Speaker 2: so pretty. I'm like, where do I find that purple 542 00:30:48,440 --> 00:30:50,000 Speaker 2: te she used, I'm going to make it? Like I 543 00:30:50,600 --> 00:30:52,720 Speaker 2: think it's such a beautiful art form. 544 00:30:52,960 --> 00:30:57,200 Speaker 1: I agree, Yes, that's so beautiful. Well said, Well said 545 00:30:57,280 --> 00:31:00,600 Speaker 1: bravo to me. What did you learn? No, I mean 546 00:31:00,640 --> 00:31:04,280 Speaker 1: I agree. Well, the whole thing about Operation Bootstrap. I 547 00:31:04,320 --> 00:31:07,400 Speaker 1: found that really interesting, So that holds the canny, like 548 00:31:07,600 --> 00:31:12,120 Speaker 1: making something stabilized just to to to make it easier, 549 00:31:12,200 --> 00:31:19,040 Speaker 1: but also yeah, creating something delicious and beautiful. So out 550 00:31:19,120 --> 00:31:21,440 Speaker 1: of what you have, you know available, So I think 551 00:31:21,480 --> 00:31:24,280 Speaker 1: that there's in my house. I love that. 552 00:31:24,440 --> 00:31:28,240 Speaker 2: I make sure what's always available is tequila agabe in line, like. 553 00:31:28,280 --> 00:31:30,320 Speaker 1: We literally never run out of that because I'm. 554 00:31:30,160 --> 00:31:34,000 Speaker 5: Like, I know, just. 555 00:31:35,520 --> 00:31:35,760 Speaker 2: Wow. 556 00:31:36,120 --> 00:31:37,320 Speaker 1: Cheers to season two. 557 00:31:37,640 --> 00:31:44,480 Speaker 2: Cheers So Glad to be Bad. Hungry for History is 558 00:31:44,480 --> 00:31:47,680 Speaker 2: a hyphen a media production in partnership with Iheart's Michael 559 00:31:47,760 --> 00:31:49,000 Speaker 2: Pura podcast network. 560 00:31:49,200 --> 00:31:52,000 Speaker 1: For more of your favorite shows, visit the iHeartRadio app, 561 00:31:52,160 --> 00:31:54,920 Speaker 1: Apple podcast, or wherever you get your podcasts.