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Speaker 1: Mike, then I could talk about food and history for hours.

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Speaker 1: We actually do, but we can't always pit everything into.

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Speaker 2: The show, so we thought, why not share all of

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Speaker 2: that extra stuff that doesn't make it into the episodes.

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Speaker 1: Think of it like a big plate of seconds.

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Speaker 2: To celebrate the launch of season two, even I made

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Speaker 2: some Balo mass, a drink that is special to both

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Speaker 2: of us because it needs one particular ingredient in order

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Speaker 2: to shine the grapefruit, and not just any grapefruit, the

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Speaker 2: ruby red, which is native to South Texas, where Eva

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Speaker 2: and I are both from. You'll find the full recipe

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Speaker 2: in the episode detail section. Enjoy.

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Speaker 3: And if you're having a cocktail.

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Speaker 4: We're going to start with probably one of my favorite

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Speaker 4: cocktails in the world.

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Speaker 1: It's so refreshing. But I love the amazing.

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Speaker 3: Okay, so we're adding some I love how you you

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Speaker 3: just do it.

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Speaker 1: I just do it, you do measure. I'm a measure. Well,

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Speaker 1: we're gonna put some macgave some lime juice.

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Speaker 4: But you don't want too much lime because because then

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Speaker 4: it's and how much to que limey? So okay, three

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Speaker 4: three ounces of thick three one two three, That is

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Speaker 4: not three ounces. That's that's three ounces. Really, I don't

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Speaker 4: know that was like twelve. Sorry, that was not three.

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Speaker 1: I thought that was I thought I counted dos. Okay,

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Speaker 1: how much grapefruit? The same? Three? Three three. You're doubling

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Speaker 1: it around three. Yeah, I thought that's what you're doing.

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Speaker 3: Yeah, so for two cocktails, three ounces, three ounces grapefruit juice,

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Speaker 3: one ounce of lime juice, about two thirds ounce a dove.

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Speaker 1: Ye, and then we're getting us well, I think we

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Speaker 1: should use a grape fruit soda. Just squirt. It's not

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Speaker 1: gonna be too great, fruity. Lets you get anywhere everywhere.

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Speaker 4: There you go, welcome that These in two, These in two.

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Speaker 1: We gotta started with I love it, Yes we do.

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Speaker 1: So let's see. Let me, oh, look at this eyes

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Speaker 1: it's so pretty.

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Speaker 3: Looks beautiful.

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Speaker 1: Then let's stop it off with the great the squirt.

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Speaker 1: All right, okay, okay, my mouth is watering. I could

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Speaker 1: just drink this way.

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Speaker 3: Tell me when, oh my god, looks so good, refreshing,

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Speaker 3: Tell me when just a splash I don't.

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Speaker 1: Yeah, well, I've learned a lot since getting behind the bar.

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Speaker 1: Oh you have a fancy stir. You're a fancy stir.

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Speaker 1: Let me tell you.

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Speaker 4: I'd be fired day one of being a bart tender,

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Speaker 4: because like I stir with my finger, I taste it

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Speaker 4: and then I hand it to the person.

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Speaker 1: They're like, they're like, ma'am, please don't do that. Cheers

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Speaker 1: to season two. Cheers, cheers. Oh that's good, good, you're right.

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Speaker 1: I can't really taste the thing. That's dangerous. If we

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Speaker 1: can't do we should we.

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Speaker 4: Put more of here.

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Speaker 3: It's the first day of season one, so maybe we should.

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Speaker 1: Let's slow down.

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Speaker 4: So again, I have no idea where baloma comes from,

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Speaker 4: but it is one of my favorite cocktails.

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Speaker 3: It is mine too. It's incredibly refreshing. I love it.

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Speaker 3: But like a lot of cocktails, the history of a

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Speaker 3: lot of cocktails is kind of obscure. The Palomas roots

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Speaker 3: date turround nineteen fifty when a brochure first squirt that

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Speaker 3: cocktail soda. That's actually I thought it was Mexican. It

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Speaker 3: was made in Arizona.

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Speaker 1: I didn't think it was Mexican. Really, yeah, you thought

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Speaker 1: it was Mexican. I always thought it was Mexican. There

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Speaker 1: was a Mexican one of that.

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Speaker 3: Yes, and that was exported from the US to Mexico

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Speaker 3: in the nineteen fifties.

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Speaker 1: But a brochure. Squirt said that it was you can

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Speaker 1: make a cocktail.

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Speaker 3: You can make a cocktail by adding the gina to it.

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Speaker 3: So then it became the signature drink in Barian which

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Speaker 3: was a Mariachi square in Walla Laja. It became very

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Speaker 3: popular there after nineteen fifty five when it was exported,

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Speaker 3: and then from there it came back to the US

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Speaker 3: and it didn't really become popular until the nineties.

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Speaker 1: But why is it called a paloma?

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Speaker 3: There are different theories. One person said that they made

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Speaker 3: this cocktail for their for their sweetheart.

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Speaker 1: Who should love my dove?

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Speaker 3: So it is delicious and some of the most popular

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Speaker 3: cocktails in the world are from Latin America.

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Speaker 1: What's the most popular cocktail in the whole world? Margarita?

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Speaker 1: Hello Margarita.

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Speaker 2: Yes, we really hope you enjoyed this special content. If

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Speaker 2: you haven't heard episode one and want to hear more

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Speaker 2: about the history of the margarita and other Latin American cocktails,

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Speaker 2: click back to that episode and if your favorite cocktail

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Speaker 2: wasn't mentioned, leave us a cool history detail about your

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Speaker 2: favorite drink in the comment section on whatever app you're

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Speaker 2: listening to us on. And while you're there, rate us,

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Speaker 2: thank you for listening.

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Speaker 1: Bye. Hungary for History is a Hyphene media production in

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Speaker 1: partnership with Iheart's Michael Bura podcast Network.

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Speaker 3: For more of your favorite shows, visit the Heart Radio app,

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Speaker 3: Apple Podcasts, or wherever you get your podcasts.

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Speaker 2: M