WEBVTT - “Mixology 101 with Bartender Josh Suchan” 0:00:10.520 --> 0:00:12.920 I wanted to start by pointing out that you're wearing 0:00:12.960 --> 0:00:14.080 some really clean temps. 0:00:14.440 --> 0:00:15.560 Oh, thank you very much. 0:00:16.000 --> 0:00:19.800 Yeah, these teams are the right amount of urban. 0:00:20.120 --> 0:00:22.079 Ah. Yeah yeah. 0:00:22.160 --> 0:00:24.079 The last show I did, I wore a suit, but 0:00:24.120 --> 0:00:26.960 I used to wear tims whenever you wouldn't see my 0:00:27.000 --> 0:00:27.840 feet on screen. 0:00:30.760 --> 0:00:32.760 I don't know how to do it, bro, I can't 0:00:32.760 --> 0:00:33.600 do this long term. 0:00:33.640 --> 0:00:33.760 Bro. 0:00:34.159 --> 0:00:36.920 Those are heavy, and they're like, they don't even ban Bro. 0:00:37.920 --> 0:00:40.680 You know, growing up in Chicago and having these since 0:00:40.720 --> 0:00:41.640 I was in high. 0:00:41.520 --> 0:00:43.800 School, you just get used to them. 0:00:43.920 --> 0:00:45.559 If he gets used to my wife. You know, my 0:00:45.600 --> 0:00:48.680 wife says you still dress exactly like you did in 0:00:48.760 --> 0:00:51.440 high school. And I was like, what are you talking about? 0:00:52.240 --> 0:00:55.240 And then all of a sudden, I'm getting Damn, she's right. 0:00:55.240 --> 0:00:57.640 You have different color. I have a pair of brown. 0:00:57.640 --> 0:00:59.920 And but but the classic Yeah. 0:01:00.480 --> 0:01:03.520 But I mean there's like every cut, yeah, every color. Now, 0:01:03.600 --> 0:01:06.640 were you ever a Tim guy? I gave it a shot. Yeah, 0:01:06.760 --> 0:01:11.319 but people thought I was false advertising, So why I 0:01:11.319 --> 0:01:13.440 don't know. I went back to Ali Davins and you know, 0:01:13.840 --> 0:01:16.280 biker boots and uh and Lee jeans and uh. 0:01:16.360 --> 0:01:18.679 So if you're from Venezuela, you're not allowed to have 0:01:18.760 --> 0:01:19.160 tims on. 0:01:19.360 --> 0:01:21.039 I just don't. I don't think that at the time 0:01:21.080 --> 0:01:23.240 that I grew up there they had ever made the 0:01:23.880 --> 0:01:26.960 cross around the pond, you know. Yeah, But but I 0:01:27.000 --> 0:01:29.520 love the tims. It's I do have tims right now, 0:01:29.720 --> 0:01:32.479 you know. So whenever I feel a little hip hop, Yeah, 0:01:32.720 --> 0:01:34.840 little hipp a little hip hop, I put my tims on. 0:01:35.400 --> 0:01:36.520 What are we zipping on right now? 0:01:37.000 --> 0:01:38.240 Littlecito here? 0:01:39.120 --> 0:01:42.679 And that might change, Salud, that might change. I want 0:01:42.720 --> 0:01:45.920 to welcome everybody to those amigos. I am Wilmer Valderrama. 0:01:45.920 --> 0:01:47.680 I am Freddie Rodriguez. 0:01:47.480 --> 0:01:50.680 And uh, today we have an interesting episode as we 0:01:50.760 --> 0:01:54.120 get into topical things, you know. You know, for us Latinos, 0:01:54.160 --> 0:01:56.880 we like celebrating life, you know, and when it comes 0:01:56.920 --> 0:01:59.240 to celebrating life, we get quite a run at it. 0:01:59.280 --> 0:02:01.200 We get a lot of a lot of moments to 0:02:01.280 --> 0:02:04.720 celebrate life and living and and you know, and what 0:02:04.880 --> 0:02:07.160 we love about life. Were you Were you someone that 0:02:07.160 --> 0:02:08.480 did you go out a lot when you were young? 0:02:09.840 --> 0:02:12.480 You know, had I had children at a very early age, 0:02:12.680 --> 0:02:15.160 so maybe not as much as a lot of the 0:02:15.200 --> 0:02:17.520 people from our generation did, but you know, I went 0:02:17.600 --> 0:02:18.320 out here and there. 0:02:18.360 --> 0:02:19.919 Oh yeah, when I first, you made me out a 0:02:19.960 --> 0:02:24.440 few times I did. This is a great opportunity to 0:02:24.440 --> 0:02:27.400 introduce my friend Josh, so you can. 0:02:27.520 --> 0:02:28.360 Josh was good. 0:02:28.520 --> 0:02:32.800 Josh, Josh. Everything is good when Josh is in the building, 0:02:33.560 --> 0:02:36.840 It really is good. Josh has been someone who had 0:02:36.840 --> 0:02:40.280 taught me so much about about liquored and about drinks 0:02:40.320 --> 0:02:43.760 and appreciating the craftsmanship of drinks. You know, at the beginning, 0:02:43.760 --> 0:02:48.360 when we started, you know, our celebrating life careers, we 0:02:49.040 --> 0:02:51.880 technically didn't really you know, whatever it was we were drinking, 0:02:52.000 --> 0:02:55.000 you know, and yes, you know, it was what it was. 0:02:55.080 --> 0:02:58.960 But but as I got older, I started realizing the craftsmanship, 0:02:59.000 --> 0:03:01.679 the history, you know, the legacy of of of of 0:03:01.840 --> 0:03:05.160 these alcohols, and and the history it was attached to. 0:03:05.280 --> 0:03:05.480 You know. 0:03:05.600 --> 0:03:08.639 So when I met Josh, you know, Josh actually came 0:03:08.680 --> 0:03:11.960 and did a whole whole class, like a like a 0:03:12.080 --> 0:03:16.880 drink making class, mixologist class for for my for my 0:03:16.960 --> 0:03:20.000 lady's birthday one year, and it was the best experience. 0:03:20.000 --> 0:03:23.480 He's incredible. So you know, he's a curator of of 0:03:23.600 --> 0:03:27.880 incredible restaurants and hotels, and you know, the guy makes 0:03:28.160 --> 0:03:31.400 the most delicious drinks for you know, all the bars 0:03:31.520 --> 0:03:33.760 and and all that. So I you know, not only 0:03:33.760 --> 0:03:35.680 he's a dear friend of us, but he's helped me 0:03:35.680 --> 0:03:38.360 celebrate so many special moments of my life. So he 0:03:38.400 --> 0:03:45.080 will be our third amigo in this episode. Josh, Josh, Hey, Josh. Question, 0:03:45.200 --> 0:03:47.520 So tell us a little bit about your your passion 0:03:47.640 --> 0:03:49.520 and like what what you know what led you to 0:03:49.560 --> 0:03:51.000 your company? And tell us a little bit of your 0:03:51.000 --> 0:03:51.920 about your company too. 0:03:52.160 --> 0:03:52.480 Well. 0:03:52.800 --> 0:03:56.000 You know, my background academically is an architecture and design, 0:03:56.040 --> 0:03:58.400 So I started bartending during college to help pay for it, 0:03:58.640 --> 0:04:00.600 and it was all nightclub stuff, which was a blast. 0:04:00.640 --> 0:04:03.040 We're talking about previous life, nightclub stuff. 0:04:04.680 --> 0:04:05.480 And then when I. 0:04:05.440 --> 0:04:08.800 Graduated, it was that recession, the financial crisis of two 0:04:08.800 --> 0:04:12.200 thousand and eight nine, so no architecture going on. 0:04:12.680 --> 0:04:15.040 So I just continued bartending and eventually kind of found 0:04:15.040 --> 0:04:15.480 my way. 0:04:15.320 --> 0:04:17.720 To the more craftier sider mixology or whatever you want 0:04:17.720 --> 0:04:20.440 to call it these days, and from there all the 0:04:20.480 --> 0:04:23.040 creative wheels just started spinning again. You know, you have context, 0:04:23.120 --> 0:04:25.160 you have history, you have culture, you have all this 0:04:25.279 --> 0:04:28.839 kind of stuff all combined. It's just that now my 0:04:28.920 --> 0:04:31.480 platform is in a glass in a space, kind of 0:04:31.520 --> 0:04:36.440 curating that kind of experience versus you know, kind of 0:04:36.520 --> 0:04:41.360 creating a space in architecture. So it was an interesting transition. 0:04:41.360 --> 0:04:44.200 I wouldn't say it was like the smoothest initially, but 0:04:44.279 --> 0:04:46.160 once I kind of got into the feel of it 0:04:46.520 --> 0:04:49.400 and the rhythm, now it's like the back of my hand, 0:04:49.440 --> 0:04:52.040 and I love it like I'm an everyday learner, and 0:04:53.120 --> 0:04:55.760 I just like coming up with stuff that is, you know, 0:04:56.320 --> 0:05:00.880 it's all historically amazingly relevant, but also fun and trendy 0:05:00.920 --> 0:05:02.320 and knew and exciting for new people. 0:05:02.440 --> 0:05:05.560 What inspires those drinks, Josh, it can come from anything, 0:05:05.640 --> 0:05:08.160 I guess, you know, any experience that you have, or 0:05:08.200 --> 0:05:10.640 maybe there's an interesting like flavor affinity that I haven't 0:05:10.640 --> 0:05:11.440 thought of before. 0:05:12.440 --> 0:05:13.400 Maybe it's. 0:05:14.720 --> 0:05:17.960 Traveling is huge, you know, anytime I'm traveling and checking 0:05:18.000 --> 0:05:19.720 out new cultures and what they're working with. 0:05:21.000 --> 0:05:23.239 When was the last time you were somewhere that inspired 0:05:23.279 --> 0:05:23.640 a drink? 0:05:23.760 --> 0:05:29.240 Greece probably, Yeah, Greece playing with a lot of they 0:05:29.240 --> 0:05:31.520 had passion fruit everywhere. 0:05:31.680 --> 0:05:32.920 What it was almost like. 0:05:32.880 --> 0:05:35.599 That season or that year, but they had passion fruit everywhere. 0:05:35.600 --> 0:05:38.080 And that's an ingredient that I love but never really 0:05:38.279 --> 0:05:39.440 like dove into that much. 0:05:39.480 --> 0:05:40.280 And so it was one of those things. 0:05:40.320 --> 0:05:41.840 When I came back, I was like, I'm going to 0:05:41.920 --> 0:05:44.160 deep dive into passion fruits. So I'm starting to clarify 0:05:44.320 --> 0:05:47.880 and carbonate it and you know, even distilling it whatever 0:05:47.920 --> 0:05:49.640 it is to kind of like turn it into something 0:05:49.640 --> 0:05:50.840 that is different. 0:05:51.040 --> 0:05:51.320 Different. 0:05:51.560 --> 0:05:54.040 So you really so you really say you grab an 0:05:54.160 --> 0:05:57.479 ingredient and you evolved that ingredient to serve as a 0:05:57.720 --> 0:06:01.839 number of objectives for your creations. Is that how you're like, 0:06:01.880 --> 0:06:03.720 You're just you play with this ingredient. 0:06:03.320 --> 0:06:04.760 And that's what you wanted to do. 0:06:04.960 --> 0:06:06.880 If I sink my teeth into something like that, like 0:06:06.920 --> 0:06:09.279 I will just dissect it until there's nothing left to 0:06:09.279 --> 0:06:11.279 take apart, you know. And so it's one of those 0:06:11.320 --> 0:06:14.320 things that like, uh, sometimes I like to keep it classic, 0:06:14.360 --> 0:06:16.120 tried and true and just let it be what it is, 0:06:16.240 --> 0:06:17.880 and sometimes like, well what can it be? 0:06:18.920 --> 0:06:21.200 Just let your imagination run wild? Yeah? 0:06:21.320 --> 0:06:24.200 Yeah, So I mean and listen, I'm a I'm a believer. 0:06:25.120 --> 0:06:28.600 Josh comes in and he preaches that that a little 0:06:28.600 --> 0:06:30.240 bit of that, a little bit of this, you know, 0:06:30.640 --> 0:06:33.440 smoky this, and yeah, garment that you're like, all of 0:06:33.440 --> 0:06:36.560 a sudden, it's like wow, it's effortless, but it took 0:06:36.600 --> 0:06:38.520 me to a different dimension. Yeah. 0:06:39.080 --> 0:06:42.159 No, I love sort of the artistic angle that you 0:06:42.240 --> 0:06:45.719 have on for sure. Yeah, instead of like an average 0:06:45.839 --> 0:06:47.760 and there's nothing wrong with it, like an average bartender. 0:06:47.800 --> 0:06:50.080 I mean, you take it to a next level. 0:06:50.200 --> 0:06:52.279 And I think that's what's cool about the industry, you know, 0:06:52.360 --> 0:06:53.839 like you can take it as far as you want to. 0:06:54.000 --> 0:06:56.760 Maybe that's with every industry, but especially a creative industry. 0:06:56.880 --> 0:06:59.400 You know, as a bartender, you can pour shots and 0:06:59.440 --> 0:07:01.039 beer and be be the rest of your life. 0:07:00.839 --> 0:07:01.799 And that's totally fine. 0:07:02.360 --> 0:07:03.880 Or you can take it to the nth degree and 0:07:03.880 --> 0:07:06.000 all of a sudden you find yourself doing the consulting 0:07:06.080 --> 0:07:08.440 for bars and restaurants and resorts. 0:07:08.040 --> 0:07:10.720 And stuff like that or whatever it is. So it 0:07:11.040 --> 0:07:11.840 really is endless. 0:07:12.160 --> 0:07:15.640 It's so interesting, so to great that it's interesting because 0:07:15.640 --> 0:07:18.200 when you go to a restaurant or a resort, or 0:07:18.240 --> 0:07:20.200 you go to a hotel in the city, or you 0:07:20.240 --> 0:07:22.640 go to a boutique you know, speak easy and you 0:07:22.680 --> 0:07:24.960 go to the bar and you have a menu. Right, 0:07:25.280 --> 0:07:29.520 somebody had to be the scientist behind this hero menu. 0:07:29.640 --> 0:07:31.800 We never think about it because they're like, you know, 0:07:31.880 --> 0:07:34.800 it's like, okay, this is this is it feels like 0:07:34.400 --> 0:07:36.560 a like a martine but with a spin, you know, 0:07:36.600 --> 0:07:39.680 and you start thinking about who is this individual who 0:07:39.720 --> 0:07:43.160 comes in here and who's tried so many different types 0:07:43.200 --> 0:07:46.560 of ingredients and then different configurations to kind of achieve 0:07:47.200 --> 0:07:51.400 what the you know, the taste maker that's that's creating 0:07:51.520 --> 0:07:55.880 the environment for that bar. You know that that individual 0:07:55.880 --> 0:07:59.240 who's saying this bar needs to feel a little bit 0:07:59.320 --> 0:08:01.160 smokey us, a little bit of this, and then he 0:08:01.240 --> 0:08:05.760 has to translate all the ingredients, the decor, you know, 0:08:05.880 --> 0:08:10.160 the music that's played there, and translated into an experience 0:08:10.320 --> 0:08:12.480 on that glass. I mean, did I know that? 0:08:12.640 --> 0:08:14.080 Or you're not wrong at all. 0:08:14.120 --> 0:08:16.080 It's basically a piece that becomes more than the some 0:08:16.240 --> 0:08:17.800 of his parts when it's all put together. 0:08:18.000 --> 0:08:18.840 You know, it's it's it is. 0:08:19.840 --> 0:08:23.560 Oftentimes the beverage program or the cocktail program, whatever it is, 0:08:23.880 --> 0:08:26.280 can be overlooked and you know, people either feel it 0:08:26.280 --> 0:08:30.160 consciously or subconsciously. But when it all comes together at 0:08:30.160 --> 0:08:33.120 that same quality level, like that's when people are just 0:08:33.200 --> 0:08:35.079 kind of like whether they know it or not, they 0:08:35.160 --> 0:08:37.760 leave feeling that thing that you want them to leave with. 0:08:37.840 --> 0:08:41.000 You know, this thing restaurant first, So, oh, so I'm 0:08:41.040 --> 0:08:43.400 curating in the restaurants bar, what is the most common 0:08:43.480 --> 0:08:45.959 drink that the manager wants on that menu. 0:08:46.480 --> 0:08:48.280 I mean, it kind of depends place to place, but 0:08:48.280 --> 0:08:51.360 I would say, especially in Southern California, the margarita. And 0:08:51.480 --> 0:08:58.080 we're going to be warming up with a margarita variation today. 0:08:59.440 --> 0:09:02.800 What I was not expecting this today. 0:09:02.520 --> 0:09:03.280 Tahuila here. 0:09:05.440 --> 0:09:07.640 Yeah, I would say the margarita is just like probably 0:09:07.679 --> 0:09:10.520 the most popular cocktail in the world, and so especially 0:09:10.520 --> 0:09:12.720 in Southern California, we do love our agave spirit. 0:09:12.800 --> 0:09:14.240 So making sure you take that and. 0:09:14.200 --> 0:09:15.520 You just bat it out of the park, even if 0:09:15.520 --> 0:09:17.960 it's just a classic margarita, you know, just like making 0:09:18.000 --> 0:09:19.439 sure you have that dialed in. 0:09:19.840 --> 0:09:23.320 What's the most creative margarita you've ever created? 0:09:24.160 --> 0:09:26.199 A version of what I'm going to be doing right here. 0:09:26.320 --> 0:09:30.680 So basically what I am doing is taking I kind 0:09:30.679 --> 0:09:32.880 of make a lime acid solution by making like a 0:09:32.920 --> 0:09:37.560 lime oil tea and then that way it's perfectly crystal 0:09:37.600 --> 0:09:39.880 clear when I'm serving it with the drink, and I'm 0:09:39.920 --> 0:09:43.360 topping it with a like a Grand Margnier alo foam 0:09:43.600 --> 0:09:47.120 because I feel like the Cadillac margarita like, everyone orders 0:09:47.160 --> 0:09:49.840 a Cadillac margarita. Everyone knows what it is, right, but 0:09:50.080 --> 0:09:52.720 at the same time that dream just gets messed up 0:09:52.960 --> 0:09:54.920 so many places that you go because there's no like 0:09:55.000 --> 0:09:58.600 standardized recipe for it necessarily and so you might order 0:09:58.600 --> 0:10:01.000 a Cadillac margarita fied different places are going to get 0:10:01.000 --> 0:10:03.560 five different Katellac margaritas. So like I'm what I'm trying 0:10:03.600 --> 0:10:06.200 to do with this is take something we all think 0:10:06.240 --> 0:10:09.040 we know and love or hate, I don't know, and 0:10:09.040 --> 0:10:13.079 then then turning it into something that is genuinely special 0:10:13.080 --> 0:10:15.800 and worth that premium price point, worth that premium experience, 0:10:15.800 --> 0:10:17.040 all that kind of stuff. 0:10:17.080 --> 0:10:19.959 If a bartender were to ask you for the best 0:10:20.000 --> 0:10:26.199 advice you could give him to make a consistently good margarita, 0:10:26.720 --> 0:10:29.440 what would you say one is the most common mistake 0:10:30.120 --> 0:10:32.719 that bartenders make, meaning like a little bit too much 0:10:32.720 --> 0:10:34.840 of that or a little bit too little of that. 0:10:36.120 --> 0:10:38.120 And what would be the one thing that you feel like, 0:10:38.480 --> 0:10:42.320 could they could walk away from this conversation and say, oh, man, 0:10:42.480 --> 0:10:44.800 like yes, I'm gonna my my marita game is going 0:10:44.880 --> 0:10:46.720 to go up to go up two levels. 0:10:47.920 --> 0:10:50.800 I would say the biggest mistake is and something we're 0:10:50.840 --> 0:10:53.439 gonna hate this answer, but not measuring what you're putting 0:10:53.440 --> 0:10:56.080 in there right right, Like when they're working with a 0:10:56.160 --> 0:10:58.880 multi component recipe, you kind of got to pay attention 0:10:58.960 --> 0:11:01.760 to what those ratio are. And like some people can 0:11:01.800 --> 0:11:04.640 do it by counting, some people can't, some people use jiggers, 0:11:04.640 --> 0:11:05.400 some people don't. 0:11:05.480 --> 0:11:06.240 Whatever it is. 0:11:06.280 --> 0:11:08.480 But as long as you know your measurements are on point, 0:11:09.040 --> 0:11:10.840 that's going to get you so much closer to the 0:11:10.840 --> 0:11:13.400 finish line that you want to be at. Yeah, And 0:11:13.480 --> 0:11:15.199 I would say, like if you really want to up 0:11:15.240 --> 0:11:17.720 the like your cocktail game, like a really good way 0:11:17.720 --> 0:11:20.199 to think about how to make a great cocktails understanding 0:11:20.200 --> 0:11:24.079 like having the quality of ingredients, the quality of your recipe, 0:11:24.080 --> 0:11:25.880 like make sure your sources are right, because I mean, 0:11:26.040 --> 0:11:29.079 the Internet is full of misinformation, including in the bar 0:11:29.160 --> 0:11:30.320 industry and stuff like that. 0:11:31.760 --> 0:11:33.679 So quality of the recipe, quality ingredients. 0:11:33.679 --> 0:11:35.840 And then probably the biggest thing, and this is why 0:11:35.880 --> 0:11:37.480 I do a lot of consulting, is the quality of 0:11:37.520 --> 0:11:40.560 the technique. You know, not all ice is created equal, 0:11:40.679 --> 0:11:43.360 Shaking different ways will produce different results, like all this 0:11:43.480 --> 0:11:44.040 kind of stuff. 0:11:44.080 --> 0:11:46.040 So it's all those little nuances. 0:11:46.080 --> 0:11:48.520 So when you're able to kind of if you feel 0:11:48.520 --> 0:11:51.440 like dissecting it to that level, go for it. You're 0:11:51.440 --> 0:11:53.120 just gonna end up with a better product and like 0:11:53.160 --> 0:11:54.240 surprise yourself every since. 0:11:54.280 --> 0:11:56.760 But you have obviously, I mean, yeah, are you are 0:11:56.800 --> 0:11:58.960 you actually there testing shakes out? 0:11:59.559 --> 0:12:02.200 Would share develops what thousand? 0:12:02.840 --> 0:12:05.200 Yeah? And there's books on it from people smarter than 0:12:05.240 --> 0:12:07.120 I in the industry and stuff. So it's one of 0:12:07.160 --> 0:12:09.320 those things, like I say, is if I if I 0:12:09.440 --> 0:12:11.840 never thought I would geek out so hard on anything 0:12:11.880 --> 0:12:12.640 like this in my life. 0:12:12.640 --> 0:12:14.720 But if I'm going to kick out on something, it's 0:12:14.800 --> 0:12:15.680 booze and it's fun. 0:12:17.880 --> 0:12:22.520 Is your favorite margarita an an yejo base or a 0:12:22.559 --> 0:12:27.439 blanco base? Blanco so much easier to drink, right, And. 0:12:27.400 --> 0:12:30.920 It's also it's just got It's just it's it's tequila 0:12:30.960 --> 0:12:33.439 in its natural state. It's got those vegetable notes. It 0:12:33.559 --> 0:12:35.920 just play so well like you you really do taste 0:12:36.280 --> 0:12:39.800 you know, the origin of the product kind of thing 0:12:39.800 --> 0:12:41.920 as soon as you start barrelaging it. I love it 0:12:41.960 --> 0:12:45.800 for different reasons, but for my margarita, uh, definitely a blanco. 0:12:46.160 --> 0:12:48.840 Yeah. So when people I also I was thinking, so 0:12:48.840 --> 0:12:51.120 you Nique, when people use like just because they want 0:12:51.160 --> 0:12:55.880 the most expensive shot in the in the in the margarita, 0:12:55.920 --> 0:12:59.120 they'll ask for like an Anejo and he's such a climb. 0:12:59.720 --> 0:13:02.080 It's such a crime to drop a shot of a 0:13:02.200 --> 0:13:07.640 really good and yeho inside you know, water ice, and 0:13:08.240 --> 0:13:10.840 it's just it's like you lose the point of aging 0:13:10.880 --> 0:13:12.560 it for that long. I I what do you think 0:13:12.600 --> 0:13:13.040 about that? 0:13:13.360 --> 0:13:15.920 I mean, I don't get it in the margarita personally, 0:13:15.960 --> 0:13:17.640 I think it is kind of a social flex. 0:13:17.679 --> 0:13:20.160 But don't get me wrong. Some people do love you. 0:13:20.120 --> 0:13:24.520 Know, ah, you know aneo tequil on the margarita's it's 0:13:24.559 --> 0:13:25.120 not my drink. 0:13:25.200 --> 0:13:26.679 I don't care go for it, you know what I mean. 0:13:27.040 --> 0:13:29.240 But that said, in Los Angeles, I have made one 0:13:29.320 --> 0:13:32.720 hundred and twenty five dollars margaritas before and round for people, 0:13:32.960 --> 0:13:33.120 you know. 0:13:33.400 --> 0:13:36.160 And and is that is that what makes it expensive? 0:13:36.360 --> 0:13:36.680 Is it that. 0:13:38.400 --> 0:13:41.520 You're getting that you know, limited release, you know, addition 0:13:41.679 --> 0:13:43.959 from a distillery that you know aren't going to produce 0:13:44.040 --> 0:13:46.280 any more of that thing, and they're having a business 0:13:46.360 --> 0:13:48.800 meeting and boom, just lay them out there. So I 0:13:48.840 --> 0:13:50.360 mean they're still getting a great product for all the 0:13:50.400 --> 0:13:53.160 reasons we talked about the ingredients technique, et cetera. 0:13:53.240 --> 0:13:56.440 But but you're saying, heyquila like that is is more 0:13:56.600 --> 0:13:59.520 meant to be sipped as opposed to using it as 0:13:59.559 --> 0:14:03.439 a mixture or shooting it back right, you know, in 0:14:04.440 --> 0:14:07.560 order to enjoy the taste and the process. 0:14:07.720 --> 0:14:10.000 And I would say, yeah, it's like anything that you're 0:14:10.040 --> 0:14:12.439 trying to really kind of sit back and taste the 0:14:14.040 --> 0:14:15.600 you know, the quality of the product and its origins 0:14:15.640 --> 0:14:17.360 and history and all that kind of stuff. Sipping it 0:14:17.520 --> 0:14:20.240 is going to give you a bit more of an 0:14:20.280 --> 0:14:21.440 opportunity to appreciate it. 0:14:21.560 --> 0:14:21.720 Like that. 0:14:22.360 --> 0:14:25.080 That said, I love taking shots, you know, back in 0:14:25.160 --> 0:14:27.480 the day, and I love taking tequila shots, you know. 0:14:27.680 --> 0:14:30.600 So it's, I guess, to each their own. But in 0:14:30.760 --> 0:14:34.240 my advanced years here, sipping is the way to go. 0:14:34.720 --> 0:14:37.200 What's the what's the worst hangover you've ever had? 0:14:37.360 --> 0:14:38.320 Oh jeez, what were you? 0:14:38.480 --> 0:14:39.400 What were you drinking? 0:14:40.320 --> 0:14:42.160 The absolute worst hangover you ever had? 0:14:43.040 --> 0:14:43.520 Because of. 0:14:45.240 --> 0:14:47.120 What I do for a living, I've probably had a 0:14:47.200 --> 0:14:49.600 few hangovers that have knocked years of my life. 0:14:49.400 --> 0:14:54.600 Off for a couple of dog years. 0:14:55.040 --> 0:14:56.640 Yeah, exactly exactly. 0:14:57.200 --> 0:15:00.800 I would say usually my worst hangover are the ones 0:15:00.880 --> 0:15:05.760 where I'm you know, at some sort of events where uh, 0:15:06.120 --> 0:15:08.040 you know, you're just kind of drinking what you're giving 0:15:08.080 --> 0:15:10.040 in its own open bar kind of situation, you know. 0:15:10.080 --> 0:15:10.400 What I mean. 0:15:10.560 --> 0:15:12.560 Weddings, great example, Oh. 0:15:12.560 --> 0:15:17.480 Yeah, everyone's happy, everyone wants the bartender to drink with them, right, yeah, even. 0:15:17.280 --> 0:15:19.280 If I'm just a guest at the at the the wedding. 0:15:19.360 --> 0:15:21.200 You know, it's like how many glasses of one did 0:15:21.240 --> 0:15:21.360 you have? 0:15:21.440 --> 0:15:21.560 Oh? 0:15:21.600 --> 0:15:23.720 I don't know, because the glass was never empty, Like 0:15:23.920 --> 0:15:25.520 they just keep coming around. So kind of the same 0:15:25.560 --> 0:15:26.920 thing with an open bar situation like. 0:15:28.400 --> 0:15:29.240 Those are? Those are? 0:15:29.520 --> 0:15:31.760 I can't say I can't pinpoint a specific one because 0:15:31.760 --> 0:15:34.640 trust me, there's been like a handful where like you know, 0:15:34.720 --> 0:15:39.200 you just you just want to fast forward, you know, 0:15:39.400 --> 0:15:40.480 just that they lead that night. 0:15:40.600 --> 0:15:41.240 Yeah exactly. 0:15:41.600 --> 0:15:43.600 So wait, so what what I don't know? I'll tell 0:15:43.600 --> 0:15:45.200 you there's one of a couple of things that I 0:15:45.360 --> 0:15:48.920 have a tough time sometimes with is saki. H yeah, 0:15:48.920 --> 0:15:51.080 this choice me the next day. Really, that's why I 0:15:51.200 --> 0:15:54.440 just don't drink. I mean, look, no transparency, I don't 0:15:54.520 --> 0:15:57.960 drink you know often at all anymore? Right, I get 0:15:58.040 --> 0:16:00.280 I used to celebrate and I haven't drink, you know, 0:16:00.320 --> 0:16:02.080 at dinner and all the stuff from now. It's all 0:16:02.120 --> 0:16:05.760 about like, what is the purest form of hduo that 0:16:05.840 --> 0:16:07.200 I can find at a place? 0:16:07.320 --> 0:16:07.480 You know? 0:16:08.000 --> 0:16:10.760 But but but yeah, back in the day, I will 0:16:10.800 --> 0:16:13.200 go to these amazing sushi restaurants and then they will 0:16:13.240 --> 0:16:16.720 want to pair this saki with the courses. Right, they 0:16:16.760 --> 0:16:19.160 do this four or five six course meals, and then 0:16:19.200 --> 0:16:22.160 they paired the saki with it, and man, that I 0:16:22.240 --> 0:16:24.600 mean just doesn't agree with No, it doesn't agree with me. 0:16:24.680 --> 0:16:27.160 For in champagne, for some recent champagne, I can't, oh 0:16:27.320 --> 0:16:28.160 cheap champagne. 0:16:28.280 --> 0:16:29.480 Yeah, cheap champagne. 0:16:30.200 --> 0:16:34.360 Yeah, it'll destroy you. So this so this techia, this 0:16:35.200 --> 0:16:38.120 margarita you're making today, do you have a name for it? 0:16:39.320 --> 0:16:39.560 Really? 0:16:39.640 --> 0:16:41.800 It kind of goes by a couple of different names 0:16:41.840 --> 0:16:44.360 because I'll have like variations of it in different places. 0:16:44.440 --> 0:16:47.880 But basically I call it the pimped out Cadillac margarita. 0:16:48.000 --> 0:16:50.120 You ever see pimped my ride, pimp my ride with yeah, 0:16:50.240 --> 0:16:50.960 exhib it back. 0:16:50.880 --> 0:16:52.800 In the day, take those beaters and turn it into 0:16:52.840 --> 0:16:54.000 these low riders and stuff. 0:16:55.160 --> 0:16:57.320 It's kind of what I'm doing. I'm taking the Cadillac 0:16:57.400 --> 0:16:58.280 and I'm pimping it out. 0:16:58.720 --> 0:17:02.600 Oh okay, okay, okay, okay, all right, man, there's there's 0:17:02.640 --> 0:17:06.440 no Boons farm, is it right? We're doing a little 0:17:06.440 --> 0:17:10.359 bit better a Mad Dog twenty twenty or yeah, okay. 0:17:10.160 --> 0:17:11.480 That's that was one of the hangovers. 0:17:11.680 --> 0:17:14.680 Like now that we're and you guys reminded me when 0:17:14.720 --> 0:17:17.879 I was living in South Korea teaching English, sold you. 0:17:18.520 --> 0:17:20.880 Like that it was cheaper than water over there. 0:17:21.280 --> 0:17:23.800 I just want to make it internationally known that he 0:17:24.080 --> 0:17:26.399 just well, first of all, that shout out to my 0:17:26.520 --> 0:17:30.239 daughter running up in the roof of our podcast, as 0:17:30.320 --> 0:17:32.200 she always makes an appearance on these episodes. 0:17:32.440 --> 0:17:32.600 Four. 0:17:33.359 --> 0:17:38.560 Yeah, she used the fourth and little but small flags 0:17:38.840 --> 0:17:42.200 you used to teach English and South Korea? I sure did, man. 0:17:42.320 --> 0:17:45.200 Yeah. Actually, my wife now is my girlfriend at the time, 0:17:45.240 --> 0:17:49.200 and we're both just not in love with what we 0:17:49.280 --> 0:17:50.399 were doing in Portland, Oregon. 0:17:50.480 --> 0:17:53.479 We're like, we want as big a change as possible, right, 0:17:53.600 --> 0:17:57.000