1 00:00:08,600 --> 00:00:11,080 Speaker 1: Hello, and welcome to food Stuff. I'm Anyries and I'm 2 00:00:11,160 --> 00:00:14,160 Speaker 1: Lauren bulk Bomb and it is time for another cocktail hour. 3 00:00:14,840 --> 00:00:17,439 Speaker 1: Yes it is, and since it summer, we thought we'd 4 00:00:17,480 --> 00:00:24,040 Speaker 1: do the Dackery. Yes. Also July nineteenth, this National Daqueri Day. Yes, 5 00:00:25,400 --> 00:00:29,520 Speaker 1: every day can be. It can be National Dacrie Day. 6 00:00:29,560 --> 00:00:31,880 Speaker 1: But as as of recording this, that is coming up, 7 00:00:32,520 --> 00:00:37,960 Speaker 1: so you'll be prepared to really appreciate the full history 8 00:00:38,360 --> 00:00:42,760 Speaker 1: of your daqueri. Mmmmmm. And here is the quote of 9 00:00:42,800 --> 00:00:47,239 Speaker 1: the episode. The dacri is a very simple but elegant 10 00:00:47,240 --> 00:00:51,080 Speaker 1: cocktail made with rum, fresh lime, juice, and sugar. That's it. 11 00:00:51,920 --> 00:00:55,200 Speaker 1: And that's from Phil Green. And I will say that 12 00:00:55,280 --> 00:00:57,720 Speaker 1: before doing this episode, that does not sound like what 13 00:00:57,760 --> 00:01:01,520 Speaker 1: I thought a dachi was. I've had some bad college days. 14 00:01:03,160 --> 00:01:08,240 Speaker 1: I've been on the on the cheap cruise with a 15 00:01:08,360 --> 00:01:14,920 Speaker 1: huge the giant frosty cup of very sweet, like bigger 16 00:01:14,959 --> 00:01:20,560 Speaker 1: than your head, yes, yes, very Yeah, cloying lee sweet. 17 00:01:20,600 --> 00:01:24,520 Speaker 1: One might say, probably neon colored. Yeah, lots of things 18 00:01:24,560 --> 00:01:28,200 Speaker 1: sticking out of it. I mean there's a time and 19 00:01:28,240 --> 00:01:31,160 Speaker 1: place for those, but those are perhaps not a good 20 00:01:31,160 --> 00:01:34,200 Speaker 1: representation of what a dacri is. It is hey, if 21 00:01:34,280 --> 00:01:37,560 Speaker 1: you dig that for it. I was telling laur An 22 00:01:37,560 --> 00:01:40,280 Speaker 1: the other day that a lot of people in my 23 00:01:40,400 --> 00:01:45,000 Speaker 1: family love love that kind of decree. Well heck, yeah, yeah, 24 00:01:45,040 --> 00:01:49,280 Speaker 1: if you enjoyed, more power to you. Yes, yes. And 25 00:01:49,320 --> 00:01:51,640 Speaker 1: also I wanted to give a shout out to Tasting 26 00:01:51,720 --> 00:01:57,200 Speaker 1: Table for their article titled on the dacri titled the 27 00:01:57,360 --> 00:02:04,080 Speaker 1: room also rises is good? That is good and yeah, um, 28 00:02:04,120 --> 00:02:06,080 Speaker 1: a lot of you probably know, but hemmingway has a 29 00:02:06,080 --> 00:02:10,040 Speaker 1: lot to do with the dacre. So yeah, okay, so 30 00:02:10,880 --> 00:02:16,800 Speaker 1: the dacre what is it? Well, as with many cocktails, 31 00:02:16,960 --> 00:02:19,720 Speaker 1: what a dacorie is depends on who you ask and 32 00:02:19,840 --> 00:02:24,400 Speaker 1: when and where. It started off as a sweetened sparkling 33 00:02:24,680 --> 00:02:28,639 Speaker 1: uh possibly lemon rum punch like a like a rummy 34 00:02:28,760 --> 00:02:32,840 Speaker 1: sparkling lemonade or lime aid. Possibly. What many folks do 35 00:02:32,960 --> 00:02:34,920 Speaker 1: think of when they think of a dacherie is a 36 00:02:34,960 --> 00:02:37,920 Speaker 1: frozen and fruity rum drink, a blended ice fruit or 37 00:02:38,160 --> 00:02:41,320 Speaker 1: artificial fruit flavoring sugar and rum, something like a rum 38 00:02:41,400 --> 00:02:45,880 Speaker 1: smoothie or a rum slurpie. Ye m uh. And to 39 00:02:45,880 --> 00:02:50,160 Speaker 1: today's classic cocktail enthusiasts, it's, as Phil Green said above, 40 00:02:50,280 --> 00:02:53,840 Speaker 1: a delicate balance of usually light rum about two ounces, 41 00:02:54,080 --> 00:02:56,640 Speaker 1: fresh lime juice about three quarters of an ounce, and 42 00:02:56,760 --> 00:03:00,000 Speaker 1: a sweetener, often simple syrup that's one to one sugar 43 00:03:00,040 --> 00:03:03,640 Speaker 1: water dissolved um usually made from a from a brown 44 00:03:04,000 --> 00:03:07,880 Speaker 1: or raw sugar like dem era. You shake your mix 45 00:03:07,919 --> 00:03:10,400 Speaker 1: with ice and serve it up that is strange from 46 00:03:10,400 --> 00:03:13,720 Speaker 1: the shaker into a glass with no ice. Maybe serve 47 00:03:13,800 --> 00:03:17,760 Speaker 1: with a twist or a thin slice of lime to garnish, 48 00:03:17,960 --> 00:03:22,960 Speaker 1: sort of like a rum margarita. Yeah. Yeah. A bartender 49 00:03:23,040 --> 00:03:26,320 Speaker 1: at n y C Cuban Bar, Jane Danger, says of 50 00:03:26,400 --> 00:03:29,840 Speaker 1: the Decri the hardest drinks to make are the simplest. 51 00:03:30,080 --> 00:03:32,240 Speaker 1: They really let the ingredients shine through, and it shows 52 00:03:32,240 --> 00:03:34,160 Speaker 1: the strength of a good bartender to be able to 53 00:03:34,200 --> 00:03:37,480 Speaker 1: bounce them. If you want to test a bartender, order 54 00:03:37,560 --> 00:03:42,400 Speaker 1: Decris and see what you get. That sounds like a challenge. Yeah, 55 00:03:42,440 --> 00:03:44,600 Speaker 1: if they get it really right. It really is just 56 00:03:44,720 --> 00:03:48,400 Speaker 1: this beautiful, tart, sweet drink with hints of like floral 57 00:03:48,520 --> 00:03:51,560 Speaker 1: and maybe like toffee and savory flavors in there. Yeah, 58 00:03:51,640 --> 00:03:53,480 Speaker 1: this is another drink. I'm gonna have to go and 59 00:03:53,560 --> 00:03:58,560 Speaker 1: get a quote real one. Oh yeah, like possibly immediately, 60 00:03:58,600 --> 00:04:00,520 Speaker 1: Like I really I kind of want to go I 61 00:04:00,680 --> 00:04:03,800 Speaker 1: joked about going before we started. But because we have 62 00:04:03,960 --> 00:04:08,600 Speaker 1: bars downstairs with take out cocktails, which is a terrible plan. Yeah, 63 00:04:09,240 --> 00:04:14,600 Speaker 1: terrible and enjoyable. We could, we could do, We could 64 00:04:14,640 --> 00:04:16,640 Speaker 1: do so after we can fix this, Yes we can, 65 00:04:16,680 --> 00:04:21,640 Speaker 1: we can. But let's take a look at these ingredients. Yes, rum. 66 00:04:21,640 --> 00:04:23,640 Speaker 1: As I said in our my Thai episode, I think 67 00:04:23,640 --> 00:04:26,479 Speaker 1: that rum is considered sort of pedestrians sometimes because if 68 00:04:26,480 --> 00:04:30,240 Speaker 1: it's negative associations with girly drinks um and the you know, 69 00:04:30,600 --> 00:04:34,159 Speaker 1: systemic sexism in our culture that paints anything girly is 70 00:04:34,279 --> 00:04:39,120 Speaker 1: not good. Yeah, but rum is as amazing and complicated 71 00:04:39,320 --> 00:04:42,640 Speaker 1: a liquor as whiskey or tequila. The simplest definition of 72 00:04:42,680 --> 00:04:45,240 Speaker 1: ram is that it's a liquor distilled from sugar. But 73 00:04:45,320 --> 00:04:47,640 Speaker 1: you can use any type of sugar product from from 74 00:04:47,640 --> 00:04:51,400 Speaker 1: fresh pressed sugarcane to boiled molasses, and then treat that 75 00:04:51,520 --> 00:04:53,880 Speaker 1: distill it in any number of ways during aging to 76 00:04:53,960 --> 00:04:57,600 Speaker 1: create all of these different flavor profiles in your finished product. 77 00:04:57,960 --> 00:05:01,360 Speaker 1: This first happened in the Caribbean, where sugar producers had 78 00:05:01,400 --> 00:05:05,040 Speaker 1: a lot of molasses on their hands, and molasses, as 79 00:05:05,080 --> 00:05:07,279 Speaker 1: we sort of covered in our Sugar episode, is a 80 00:05:07,320 --> 00:05:11,480 Speaker 1: byproduct of the sugar industry. For most RUMs, white or 81 00:05:11,600 --> 00:05:14,960 Speaker 1: light rum included, you're probably going to start with molasses 82 00:05:15,040 --> 00:05:18,400 Speaker 1: as your sugar base. You boil down your cane juice 83 00:05:18,440 --> 00:05:21,039 Speaker 1: a bit seed it with already formed sugar crystals to 84 00:05:21,080 --> 00:05:25,360 Speaker 1: spur the crystallization process, then centrifuge out the crystals from 85 00:05:25,400 --> 00:05:29,000 Speaker 1: the remaining liquid. The remaining liquid is brown in color 86 00:05:29,080 --> 00:05:31,320 Speaker 1: and has a sort of rich, smoky flavor to it, 87 00:05:31,680 --> 00:05:38,520 Speaker 1: and that is molasses. You ferment that with yeast yea yeah, 88 00:05:38,680 --> 00:05:41,560 Speaker 1: then distill it and it comes out clear. For white 89 00:05:41,640 --> 00:05:43,880 Speaker 1: or light rum, it's aged for up to a year 90 00:05:44,000 --> 00:05:47,599 Speaker 1: in probably stainless steel tanks, maybe for really short time, 91 00:05:47,600 --> 00:05:49,560 Speaker 1: and oak barrels to kind of smooth the bite out 92 00:05:50,080 --> 00:05:53,400 Speaker 1: while preserving the clean flavor and avoiding any of the 93 00:05:53,480 --> 00:05:55,520 Speaker 1: notes or colors that you get when you age something 94 00:05:55,520 --> 00:05:57,480 Speaker 1: in wood. If the oak barrels are used, it might 95 00:05:57,520 --> 00:06:02,040 Speaker 1: be charcoal filtered before bottling, and result is clear, light tasting, 96 00:06:02,120 --> 00:06:04,600 Speaker 1: slightly sweet, maybe with a little bit of a richer 97 00:06:04,640 --> 00:06:07,400 Speaker 1: savory or floral flavor to it. It's also cheaper than 98 00:06:07,440 --> 00:06:09,400 Speaker 1: a lot of darker realms because it's not aged as long, 99 00:06:09,520 --> 00:06:13,360 Speaker 1: so it's easier to make. I don't have to bustle 100 00:06:13,400 --> 00:06:21,280 Speaker 1: a bunch of barrels around. Next, lime juice, lime juice, 101 00:06:21,440 --> 00:06:24,320 Speaker 1: and y'all, y'all know what lime juice is. We should 102 00:06:24,839 --> 00:06:27,640 Speaker 1: we get We've got to go into a deep dive. Lord. Oh, 103 00:06:27,800 --> 00:06:31,440 Speaker 1: we should definitely do limes as an episode, absolutely soon. 104 00:06:32,520 --> 00:06:35,560 Speaker 1: I am all in excellent. Um, if you are making 105 00:06:35,560 --> 00:06:38,320 Speaker 1: cocktails at home, squeeze your limes fresh. Yeall, don't mess 106 00:06:38,320 --> 00:06:40,800 Speaker 1: with that pre bottled lime juice. Just wash your hands 107 00:06:40,800 --> 00:06:43,360 Speaker 1: after because citrus citrus is harder your skin and can 108 00:06:43,400 --> 00:06:47,279 Speaker 1: even create sunburn if you're outdoors. See your Margarita episode 109 00:06:47,279 --> 00:06:51,560 Speaker 1: for that one. And then finally, dem a era. This 110 00:06:51,640 --> 00:06:53,919 Speaker 1: is a type of crystallized sugar that has not had 111 00:06:54,240 --> 00:06:57,119 Speaker 1: all of the molasses stuff spun out of it during 112 00:06:57,200 --> 00:07:00,120 Speaker 1: the crystallization process. For this reason, at some time one 113 00:07:00,200 --> 00:07:02,960 Speaker 1: is called a raw sugar, but really it's just a 114 00:07:03,040 --> 00:07:06,600 Speaker 1: less refined than white sugar sugar. Demi era is light 115 00:07:06,640 --> 00:07:08,680 Speaker 1: brown in color, and the sugar crystals are usually a 116 00:07:08,680 --> 00:07:11,840 Speaker 1: little bit bigger than your typical refined sugar. Crystal has 117 00:07:11,880 --> 00:07:14,160 Speaker 1: a little bit of a toffee like flavor to it. 118 00:07:14,640 --> 00:07:19,239 Speaker 1: M hm. Note here that famous cocktail nerd Jeff beach 119 00:07:19,280 --> 00:07:23,400 Speaker 1: bum Berry swears by using white granulated sugar dissolved into 120 00:07:23,480 --> 00:07:27,440 Speaker 1: lime juice instead of a Demi era syrup. He says 121 00:07:27,440 --> 00:07:29,960 Speaker 1: it's simple syrup ruins the mouth feel of the drink 122 00:07:30,240 --> 00:07:32,960 Speaker 1: and that dark sugars will ruin the delicate flavor of 123 00:07:32,960 --> 00:07:37,600 Speaker 1: the drink. So, you know, do what you want, experiment 124 00:07:37,640 --> 00:07:40,320 Speaker 1: at home. We encourage everyone to have their own take 125 00:07:40,360 --> 00:07:42,000 Speaker 1: on things. Yeah, you don't have to be like the 126 00:07:42,000 --> 00:07:46,760 Speaker 1: beach bum. Can be your own type of bum. Hey, Jeff, 127 00:07:46,800 --> 00:07:50,680 Speaker 1: Jeff beach bum Berry has some really good knowledge in him. 128 00:07:50,680 --> 00:07:53,040 Speaker 1: He's got a lot of a lot of tiki, know 129 00:07:53,160 --> 00:07:58,080 Speaker 1: how I mean he has a fantastic name. Yes, so 130 00:07:59,400 --> 00:08:02,440 Speaker 1: more power to anybody who who's like, you know what, 131 00:08:03,400 --> 00:08:09,040 Speaker 1: I'm the beach bum. Yeah, yeah, I can only aspire 132 00:08:09,120 --> 00:08:14,040 Speaker 1: to that level. Own it nickname. The modern Dacrii is 133 00:08:14,200 --> 00:08:17,840 Speaker 1: in bar tending circles, perhaps more properly called the Dacueri 134 00:08:17,960 --> 00:08:21,760 Speaker 1: number one. There's also Dacori number two. It adds orange 135 00:08:21,800 --> 00:08:25,400 Speaker 1: juice and orange curse out to the mix, and yes, 136 00:08:26,000 --> 00:08:29,280 Speaker 1: a Daqueri number three. What which is the Hemmingway version 137 00:08:29,320 --> 00:08:34,120 Speaker 1: with grapefruit juice and Marischino LaCour also just that of 138 00:08:34,160 --> 00:08:38,080 Speaker 1: saying a quick quicker quick science note. Bartending personality. Mr. 139 00:08:38,160 --> 00:08:42,240 Speaker 1: Lion formerly of White Lion, sometimes creates a limeless Dacori 140 00:08:42,480 --> 00:08:46,720 Speaker 1: by mixing for puckering ingredients that are not lime juice, 141 00:08:46,720 --> 00:08:51,440 Speaker 1: citric acid, malic acid, tartaric acid, and phosphorus acid with 142 00:08:51,800 --> 00:08:56,040 Speaker 1: rum and simple syrup to make a no lime, no 143 00:08:56,200 --> 00:09:01,320 Speaker 1: lime dachri No. Because he can, Because he can, and 144 00:09:01,400 --> 00:09:04,480 Speaker 1: so can you. There's a lot of experimentation you can do. 145 00:09:04,720 --> 00:09:08,640 Speaker 1: See you there you go? Yeah, yeah, absolutely, And the 146 00:09:08,760 --> 00:09:14,160 Speaker 1: history of the dacory has seen a lot of experimentation. Yes, 147 00:09:14,480 --> 00:09:16,520 Speaker 1: And we're going to talk more about that after we 148 00:09:16,559 --> 00:09:29,360 Speaker 1: take a quick break forward from our sponsor and we're back, 149 00:09:29,400 --> 00:09:33,120 Speaker 1: Thank you sponsoring. To talk about the history of the Dacre, 150 00:09:33,960 --> 00:09:37,199 Speaker 1: you have to talk a bit about the history of Cuba. 151 00:09:38,200 --> 00:09:40,800 Speaker 1: About one miles south of the US, Cuba has a 152 00:09:40,840 --> 00:09:46,319 Speaker 1: climate ideal for growing a few very profitable crops. Um 153 00:09:46,360 --> 00:09:49,520 Speaker 1: to Cuba's primary crops were tobacco and chicker, and we 154 00:09:49,559 --> 00:09:52,600 Speaker 1: talked a little bit about that in our sugar episode. Um, 155 00:09:52,600 --> 00:09:55,679 Speaker 1: but processing sugar was on the complicated side, and it 156 00:09:55,720 --> 00:09:58,559 Speaker 1: did create a lot of this molasses as a byproduct, 157 00:09:58,559 --> 00:10:01,080 Speaker 1: which was not the easiest thing to get rid of. 158 00:10:02,559 --> 00:10:05,960 Speaker 1: For much of Cuba's history, Spain controlled the island, but 159 00:10:06,040 --> 00:10:11,120 Speaker 1: Britain challenged Spain's ownership. Both sides utilized whatever they could 160 00:10:11,200 --> 00:10:14,040 Speaker 1: for access to all of the resources the America's had 161 00:10:14,080 --> 00:10:18,839 Speaker 1: to offer, including parts. Yeah. British sailors of the time, 162 00:10:18,920 --> 00:10:22,120 Speaker 1: the time being the eighteenth century, were allowed one gallon 163 00:10:22,320 --> 00:10:26,000 Speaker 1: of beer a day. This on Laingdournees that see added 164 00:10:26,080 --> 00:10:29,319 Speaker 1: up to quite a substantial amount of beer. A pint 165 00:10:29,360 --> 00:10:35,000 Speaker 1: of rum was considered an acceptable and easier to obtain equivalent. Sure, 166 00:10:36,320 --> 00:10:39,120 Speaker 1: and like we mentioned in past cocktail hours, the British 167 00:10:39,200 --> 00:10:43,440 Speaker 1: Navy was seriously trying both to sober up and to 168 00:10:43,720 --> 00:10:48,480 Speaker 1: fight scurvy, and in seventeen forty Admiral Old Grog Vernon 169 00:10:48,559 --> 00:10:51,280 Speaker 1: decreed that the rational room must be mixed with water 170 00:10:51,440 --> 00:10:57,120 Speaker 1: and citrus, usually lime juice, so where lime came from um. 171 00:10:57,160 --> 00:11:01,640 Speaker 1: This sobered up the British Navy and improved their health 172 00:11:01,679 --> 00:11:05,960 Speaker 1: as well, and became the framework for many many cocktails, 173 00:11:06,000 --> 00:11:10,120 Speaker 1: including the dacri Oh Yeah. The French islands of Martinique 174 00:11:10,160 --> 00:11:12,679 Speaker 1: and Guadaloupe had tea punch by the eighteen eighties, which 175 00:11:12,720 --> 00:11:16,760 Speaker 1: is lime sugarcane syrup, and around agricole, which is a 176 00:11:16,800 --> 00:11:19,640 Speaker 1: type of round made from fresh pressed sugarcane juice. It's 177 00:11:19,679 --> 00:11:24,480 Speaker 1: a really close relative, but yeah, absolutely. Jumping ahead to 178 00:11:24,480 --> 00:11:26,920 Speaker 1: the Spanish American War, which was caused in part by 179 00:11:26,920 --> 00:11:31,800 Speaker 1: America's Monroe doctrine, basically telling Europe get out of our hemisphere. 180 00:11:32,240 --> 00:11:35,320 Speaker 1: Cuba played a big role in the Spanish American War, 181 00:11:35,880 --> 00:11:39,240 Speaker 1: and the US was actively aiding the fight for Cuba's 182 00:11:39,240 --> 00:11:43,240 Speaker 1: independence from Spain. America's soldiers made landfall on a beach 183 00:11:43,360 --> 00:11:47,320 Speaker 1: by the name of Jacari, which was a short distance 184 00:11:47,360 --> 00:11:51,680 Speaker 1: away from Santiago's iron mine. After the war was one, 185 00:11:51,760 --> 00:11:56,000 Speaker 1: the US occupied Cuba and benefited from its resources. Justice 186 00:11:56,040 --> 00:12:00,680 Speaker 1: Spain had another fellow benefiting was an iron minor by 187 00:12:00,720 --> 00:12:04,400 Speaker 1: the name of Jennings Cos. One night, Cox had some 188 00:12:04,480 --> 00:12:07,680 Speaker 1: folks over for a little get together, but soon faced 189 00:12:07,679 --> 00:12:11,760 Speaker 1: a quandary. He was out of gin. Oh no, but 190 00:12:11,840 --> 00:12:16,760 Speaker 1: did he panic? I think nuts, Yes, that was a 191 00:12:16,840 --> 00:12:21,360 Speaker 1: mummy reference. Um. He ran out and procured the first 192 00:12:21,440 --> 00:12:24,959 Speaker 1: liquor he could find, which was rum. He whipped together 193 00:12:25,000 --> 00:12:28,840 Speaker 1: a punch and rum lemon mineral water, sugar and ice 194 00:12:28,880 --> 00:12:33,439 Speaker 1: and presto party saved. The guests loved it so much 195 00:12:33,480 --> 00:12:36,160 Speaker 1: so they wanted to know the name of it. Cox 196 00:12:36,200 --> 00:12:39,600 Speaker 1: felt that rum or Tom Sour, which is pretty much 197 00:12:39,640 --> 00:12:42,600 Speaker 1: what it was, didn't do it justice, so instead he 198 00:12:42,760 --> 00:12:47,040 Speaker 1: named it after the nearby beach Dakari or I guess 199 00:12:47,040 --> 00:12:52,440 Speaker 1: at the party P P D. Pagolucci did, or because 200 00:12:52,480 --> 00:12:54,280 Speaker 1: they wouldn't be a cocktail hour if they were not. 201 00:12:54,440 --> 00:12:59,360 Speaker 1: Multiple origin stories. It's possible that Cox simply decided the drink, 202 00:12:59,559 --> 00:13:02,600 Speaker 1: which in engineers in his employee enjoyed every morning at 203 00:13:02,720 --> 00:13:07,120 Speaker 1: eight am at the Venus Bar, needed a name, or 204 00:13:08,040 --> 00:13:10,960 Speaker 1: Cox wasn't involved at all. Instead, a general of the 205 00:13:10,960 --> 00:13:13,920 Speaker 1: Spanish American War, William Shafter, who took a drink of 206 00:13:13,960 --> 00:13:16,400 Speaker 1: the Cuban rebels and added ice to it presto Chango 207 00:13:16,480 --> 00:13:19,319 Speaker 1: called it DACRII I read in some places to sway 208 00:13:19,400 --> 00:13:22,400 Speaker 1: qualified engineers from US to Cuba. They were given high 209 00:13:22,440 --> 00:13:27,079 Speaker 1: salaries and rations of tobacco and local realm Bacardi carda blanca, 210 00:13:27,559 --> 00:13:32,280 Speaker 1: local room if you're interested. Although a a recipe of 211 00:13:32,360 --> 00:13:36,920 Speaker 1: coxes for the Dacri does still exist, it does um 212 00:13:37,040 --> 00:13:40,240 Speaker 1: and it was for six people, you would take the 213 00:13:40,320 --> 00:13:44,280 Speaker 1: juice of six lemons, six teaspoons of sugar, six piccardi 214 00:13:44,320 --> 00:13:48,120 Speaker 1: cups cardablanca, two cups of mineral water, and plenty of 215 00:13:48,160 --> 00:13:51,679 Speaker 1: crushed ice. Put all the ingredients in a cocktail shaker 216 00:13:51,800 --> 00:13:55,480 Speaker 1: and shake well. Do not strain, as the glass may 217 00:13:55,480 --> 00:13:58,959 Speaker 1: be served with some ice. The University of Miami Libraries 218 00:13:59,040 --> 00:14:03,200 Speaker 1: Cuban Heritage Action It currently has this recipe card I 219 00:14:03,200 --> 00:14:06,600 Speaker 1: think yeah. And there's some argument over whether it was 220 00:14:06,679 --> 00:14:09,960 Speaker 1: actually lime instead of lemon in the original, despite lemon 221 00:14:10,000 --> 00:14:13,760 Speaker 1: being clearly written on the recipe card Limes are really 222 00:14:13,760 --> 00:14:16,679 Speaker 1: plentiful in Cuba, and lemons are pretty difficult to come by, 223 00:14:16,920 --> 00:14:22,520 Speaker 1: but you know either way. Either way, um Cox may 224 00:14:22,640 --> 00:14:25,680 Speaker 1: have given it the name, but bartenders have been making 225 00:14:25,680 --> 00:14:30,280 Speaker 1: a mixture of rum, sugar, lemon, lime and water long 226 00:14:30,600 --> 00:14:33,000 Speaker 1: before he arrived. There was even a saying about the 227 00:14:33,000 --> 00:14:36,600 Speaker 1: basic recipe one hour, two sweet, three strong for week. 228 00:14:37,360 --> 00:14:40,720 Speaker 1: Legend has it that Sir Francis Drake may have introduced 229 00:14:40,760 --> 00:14:45,160 Speaker 1: a restorative rum, sugar, lime and mint cocktail to Havana 230 00:14:45,560 --> 00:14:49,240 Speaker 1: way back in the fifteen eighties, dubbed l Drake the 231 00:14:49,360 --> 00:14:53,200 Speaker 1: Dragon by Spanish speakers who also used that as their 232 00:14:53,280 --> 00:14:56,720 Speaker 1: nickname for Sir Francis Drake, although with the addition of mint, 233 00:14:56,800 --> 00:15:01,120 Speaker 1: that's clearly more like a Mohito attack Garry, I mean, 234 00:15:01,160 --> 00:15:07,200 Speaker 1: obviously obviously. The fellow most credited with introducing the dacry 235 00:15:07,240 --> 00:15:11,120 Speaker 1: to the US is one Admiral Lucius W. Johnson. And 236 00:15:11,240 --> 00:15:13,960 Speaker 1: Johnson was a naval officer who became a big dacer 237 00:15:14,120 --> 00:15:16,880 Speaker 1: fan after enjoying the drink while in Cuba, and he 238 00:15:16,960 --> 00:15:20,520 Speaker 1: enjoyed it so much in he shared it at Washington, 239 00:15:20,600 --> 00:15:24,320 Speaker 1: d C's Army and Navy Club and Baltimore's University Club. 240 00:15:24,840 --> 00:15:27,400 Speaker 1: The DC Army and Navy Club bar now goes by 241 00:15:27,440 --> 00:15:29,640 Speaker 1: the name the Dacie Lounge, and they have a plaque 242 00:15:30,160 --> 00:15:37,120 Speaker 1: about how he introduced it there. Both American and Cuban 243 00:15:37,160 --> 00:15:41,320 Speaker 1: bartenders went about honing in on the daci recipe. In Cuba, 244 00:15:41,360 --> 00:15:44,040 Speaker 1: it went from a punch to a single serving drink. 245 00:15:44,400 --> 00:15:47,360 Speaker 1: Instead of being pored over ice, it was shaken and strained, 246 00:15:47,800 --> 00:15:50,560 Speaker 1: and then they nixed the mineral water. All of this 247 00:15:50,880 --> 00:15:56,560 Speaker 1: might have happened at the Hotel Plaza in Havana. Drink historians, 248 00:15:56,760 --> 00:16:01,320 Speaker 1: you know, you know, you know, and you do know 249 00:16:02,120 --> 00:16:04,680 Speaker 1: we have we have more dacrie history for you. But 250 00:16:04,800 --> 00:16:07,120 Speaker 1: first we have one more quick break for word from 251 00:16:07,160 --> 00:16:21,920 Speaker 1: our sponsor, and we're back. Thank you sponsor. Along comes 252 00:16:22,120 --> 00:16:26,760 Speaker 1: f Scott Fitzgerald and Earnest Hemingway, and I feel that 253 00:16:26,800 --> 00:16:29,680 Speaker 1: they come along in all of our cocktail howels, it 254 00:16:29,760 --> 00:16:34,320 Speaker 1: would not be one without them. Indeed, Fitzgerald was the 255 00:16:34,360 --> 00:16:37,440 Speaker 1: first to include a dacrie in a novel, This Side 256 00:16:37,480 --> 00:16:43,360 Speaker 1: of Paradise, published in nineteen twenty. Hemmingway he was a 257 00:16:43,360 --> 00:16:48,560 Speaker 1: whole other level. He even made his own version, appropriately 258 00:16:48,600 --> 00:16:51,720 Speaker 1: called the Hemmingway Dachrie a k a. The Papa dub. 259 00:16:53,160 --> 00:16:55,000 Speaker 1: I said that very French like, and it would be 260 00:16:55,080 --> 00:17:01,080 Speaker 1: much more Spanish like. But double, probably, yes double. Hemingway 261 00:17:01,160 --> 00:17:04,840 Speaker 1: wanted to cut the sugar. He was diabetic. He wanted 262 00:17:04,880 --> 00:17:07,119 Speaker 1: to maintain some of that sweetness, though, so he added 263 00:17:07,160 --> 00:17:11,560 Speaker 1: in grapefruit juice and Marischino LaCour, and he doubled the realm. 264 00:17:11,720 --> 00:17:14,760 Speaker 1: Of course, of course, he developed a pretty well known 265 00:17:14,800 --> 00:17:18,360 Speaker 1: association with Cuban cocktails, and allegedly he wrote on Laboda 266 00:17:18,400 --> 00:17:23,399 Speaker 1: Guita del Medios's wall, my mohito and Laboda Guita my 267 00:17:23,480 --> 00:17:27,800 Speaker 1: dacre in El Floridita there's even a life size bronze 268 00:17:27,840 --> 00:17:32,000 Speaker 1: statue of Hemingway at the l Floridita Bar. And speaking 269 00:17:32,040 --> 00:17:36,359 Speaker 1: of El Floridita, uh, one of Hemingway's bartenders who got 270 00:17:36,440 --> 00:17:39,399 Speaker 1: us into a couple of the important evolutions in Daciri's 271 00:17:39,960 --> 00:17:44,440 Speaker 1: was a bartender there. Oh yes, and this guy sounds 272 00:17:44,480 --> 00:17:49,000 Speaker 1: like he was amazing. Yeah. His name was Constantino Ribe 273 00:17:49,040 --> 00:17:53,720 Speaker 1: Legua Verte or El Grande Constante or l Rey de 274 00:17:53,840 --> 00:17:57,320 Speaker 1: las Corteleros, the King of Cocktails. Ah yes, and he 275 00:17:57,600 --> 00:18:01,240 Speaker 1: was legend. He invented over two drinks and refined are 276 00:18:01,280 --> 00:18:07,720 Speaker 1: adapted dozens more. And the n thirties saw two dacar 277 00:18:07,880 --> 00:18:12,760 Speaker 1: game changers come onto the scene, the blender and the refrigerator. 278 00:18:13,320 --> 00:18:16,000 Speaker 1: So with these new frosty innovations, he started working on 279 00:18:16,080 --> 00:18:18,800 Speaker 1: making the drink colder, and the first step in that 280 00:18:18,840 --> 00:18:22,040 Speaker 1: process was adding back in the ice. The legend is 281 00:18:22,080 --> 00:18:26,080 Speaker 1: that El Grande Constante squeezed eighty million lines for over 282 00:18:26,160 --> 00:18:30,120 Speaker 1: ten million dacris. And there's another legend that Hemingway once 283 00:18:30,240 --> 00:18:36,560 Speaker 1: down seventeen frozen dacares the doubles too in a single sitting. 284 00:18:36,960 --> 00:18:39,840 Speaker 1: My goodness, Oh, I guess it doesn't specify how long 285 00:18:39,840 --> 00:18:42,320 Speaker 1: the sitting was though, and it was Hemingway. I mean, 286 00:18:42,359 --> 00:18:45,040 Speaker 1: he's pretty much the guy known for just being like, whelp, 287 00:18:45,560 --> 00:18:48,680 Speaker 1: I live with his bomb now this is where I live. 288 00:18:48,960 --> 00:18:52,200 Speaker 1: It's true. I mean there's a statue of him there. 289 00:18:54,800 --> 00:19:00,360 Speaker 1: From nineteen sixteen to six so prohibition, essentially the number 290 00:19:00,359 --> 00:19:03,600 Speaker 1: of American tourists to Cuba doubled from about forty five 291 00:19:03,640 --> 00:19:08,320 Speaker 1: thousand to nine thousand. It was a relatively close, relatively 292 00:19:08,400 --> 00:19:13,440 Speaker 1: cheap excursion, plus janks Um and the Daci was really 293 00:19:13,480 --> 00:19:15,840 Speaker 1: popular drink, and bartenders were hard pressed to keep up 294 00:19:15,880 --> 00:19:19,640 Speaker 1: with demand from all of these tourists. Fred Waring saw 295 00:19:19,680 --> 00:19:24,399 Speaker 1: an opportunity, and he came up with the Warring blender 296 00:19:24,600 --> 00:19:27,600 Speaker 1: to pulverize ice and to pure a fruit. And this 297 00:19:27,640 --> 00:19:30,000 Speaker 1: is when you see a whole palette of dakery flavors 298 00:19:30,000 --> 00:19:33,560 Speaker 1: get introduced. Banana, lie, mango, whatever, you can imagine. The 299 00:19:33,600 --> 00:19:37,040 Speaker 1: trademarked name of this device was the Warring blend or 300 00:19:37,320 --> 00:19:39,920 Speaker 1: with an oh, we're supposed to say it in that inflection, 301 00:19:40,080 --> 00:19:44,639 Speaker 1: blend er. That is a bad villain right there. Oh goodness, 302 00:19:45,880 --> 00:19:50,359 Speaker 1: I can neither blend in r blend out. Oh my goodness, 303 00:19:50,359 --> 00:19:54,679 Speaker 1: I gotta work on it, but it's there. It's there. Absolutely. 304 00:19:54,840 --> 00:19:59,000 Speaker 1: This is how all good ideas start. So the DACI 305 00:19:59,240 --> 00:20:02,200 Speaker 1: popularity in increased even more in the forties and fifties 306 00:20:02,240 --> 00:20:05,880 Speaker 1: as America was exposed to more foreign liquors and the 307 00:20:06,080 --> 00:20:09,760 Speaker 1: tik craze was in full swing. This is also when 308 00:20:09,760 --> 00:20:13,200 Speaker 1: it became a pool, beachside vacation drink, kind of an 309 00:20:13,359 --> 00:20:16,800 Speaker 1: escapist indulgence. Yeah, because this is also when improvements in 310 00:20:16,840 --> 00:20:20,119 Speaker 1: blender technologies made blenders a staple not only in bars 311 00:20:20,160 --> 00:20:23,760 Speaker 1: but in homes as well. Yes, and as a result 312 00:20:23,800 --> 00:20:26,960 Speaker 1: of two World Wars and prohibition, whiskey was hard to 313 00:20:27,000 --> 00:20:31,000 Speaker 1: come by, so rum and vodka saw an increase in usage. 314 00:20:31,440 --> 00:20:34,840 Speaker 1: And in part to hide the strong flavor of liquors 315 00:20:34,840 --> 00:20:37,919 Speaker 1: that Americans weren't used to and to save money and 316 00:20:38,000 --> 00:20:41,680 Speaker 1: to show off, we get the frozen decorate. The AMC 317 00:20:41,920 --> 00:20:46,880 Speaker 1: Madman official website has a pretty classic recipe for dacori 318 00:20:47,000 --> 00:20:50,840 Speaker 1: up there on it, but it's shown alongside this picture 319 00:20:51,040 --> 00:20:54,840 Speaker 1: of a like completely incorrect photograph of a like frozen 320 00:20:55,240 --> 00:20:59,320 Speaker 1: strawberry decory. Man, It's real great. I love the image 321 00:20:59,320 --> 00:21:02,760 Speaker 1: of Don Draper and all the other dudes and madmen 322 00:21:03,280 --> 00:21:09,000 Speaker 1: in their office, like smoking and a ridiculous giant strawberry. Yes, 323 00:21:09,080 --> 00:21:15,600 Speaker 1: it's like a crazy straw little umbrellas, very serious and 324 00:21:15,640 --> 00:21:21,720 Speaker 1: modern bendy straw. I wanted to have so many of 325 00:21:21,760 --> 00:21:25,159 Speaker 1: those as a kid. There is another legend about the 326 00:21:25,200 --> 00:21:28,720 Speaker 1: dacri and it is that JFK sipped on dacries after 327 00:21:28,720 --> 00:21:31,960 Speaker 1: his nineteen sixty presidential victory. The Kennedys were known for 328 00:21:32,040 --> 00:21:36,240 Speaker 1: enjoying the dacri. Yes, I believe um. Jackie Kennedy even 329 00:21:36,320 --> 00:21:41,040 Speaker 1: taught I think they had a boat and she taught 330 00:21:41,080 --> 00:21:44,960 Speaker 1: the bartenders on the boat how to make her version 331 00:21:44,960 --> 00:21:48,800 Speaker 1: of the day um. In the nineteen seventies, the introduction 332 00:21:48,840 --> 00:21:52,159 Speaker 1: of slushy machines at bars and the increased level of 333 00:21:52,200 --> 00:21:55,720 Speaker 1: sugar that they require to keep their mixed drinks uh 334 00:21:55,760 --> 00:22:00,840 Speaker 1: you know MIXI turned dacries even sweeter. And it wasn't 335 00:22:00,880 --> 00:22:04,000 Speaker 1: until their eyes of craft cocktails that Dachary began to escape. 336 00:22:04,040 --> 00:22:09,919 Speaker 1: It's frozen sugary hellescape again if you like it. I'm 337 00:22:09,960 --> 00:22:13,480 Speaker 1: more just wanted to say sugary, frozen and sugary hellscape. 338 00:22:13,680 --> 00:22:17,680 Speaker 1: I appreciated that, Thank you. UM. The prepackaged mixes were 339 00:22:17,720 --> 00:22:19,960 Speaker 1: more and more replaced with the original women or lime, 340 00:22:20,040 --> 00:22:24,040 Speaker 1: juice and sugar. There is one question I left for 341 00:22:24,119 --> 00:22:29,560 Speaker 1: Lauren to solve, and it is what about wet Willies? 342 00:22:32,200 --> 00:22:35,879 Speaker 1: What about them? I want to know everything about what Willies? 343 00:22:36,119 --> 00:22:38,800 Speaker 1: All right? What Willie's, if you're unaware, is a chain 344 00:22:38,880 --> 00:22:45,240 Speaker 1: restaurant that is famous for their slushy machine dacris because 345 00:22:45,280 --> 00:22:49,720 Speaker 1: certainly that frozen sugary hellscape has not been erased. No, no, 346 00:22:50,280 --> 00:22:53,640 Speaker 1: it still lives on in bars across America, in plastic 347 00:22:53,680 --> 00:22:57,720 Speaker 1: cups filled with neon slush sold under names like call 348 00:22:57,800 --> 00:23:04,000 Speaker 1: a Cab, registered trademark. The very first Wet Willie's location 349 00:23:04,200 --> 00:23:08,040 Speaker 1: opened in after apparently a small group of friends did 350 00:23:08,119 --> 00:23:11,919 Speaker 1: quote the research required to fuse the dacier concept with 351 00:23:11,960 --> 00:23:16,040 Speaker 1: a casual, upbeat atmosphere yielding the right mix of flavor, 352 00:23:16,119 --> 00:23:21,920 Speaker 1: fun and success. Oh, that sounds like the eighties power 353 00:23:22,400 --> 00:23:27,000 Speaker 1: coming to the office. Flavor, fun and success. That's from 354 00:23:27,040 --> 00:23:31,480 Speaker 1: their corporate website. Um, but but I will I will 355 00:23:31,520 --> 00:23:35,240 Speaker 1: have you know. Yes, Annie and listeners. Um that there 356 00:23:35,280 --> 00:23:38,040 Speaker 1: was a study out of Thailand in the United States 357 00:23:38,040 --> 00:23:41,919 Speaker 1: combined that that showed that exposing strawberries, blackberries, and similar 358 00:23:41,920 --> 00:23:47,040 Speaker 1: fruits to ethanol helps the berries resist decay stuff, but 359 00:23:47,160 --> 00:23:52,359 Speaker 1: also makes their antioxidants more bioavailable. Oh, so I should 360 00:23:52,400 --> 00:23:56,520 Speaker 1: be enjoying more Wet Willies so frozen, So frozen dacories 361 00:23:57,080 --> 00:24:01,000 Speaker 1: mixed with berries are extra good for you. Yeah, getting 362 00:24:01,000 --> 00:24:07,520 Speaker 1: my daily supply of antioxidants. Absolutely. I know there's you know, 363 00:24:07,560 --> 00:24:09,399 Speaker 1: I couldn't think of them. But Wet Willies is not 364 00:24:09,440 --> 00:24:11,520 Speaker 1: the only place that does this. I think, like flip flops, 365 00:24:11,520 --> 00:24:14,200 Speaker 1: maybe there's more than one. I think there are plenty 366 00:24:14,240 --> 00:24:16,280 Speaker 1: of bars out there that do this sort of thing. Yeah, 367 00:24:16,359 --> 00:24:18,760 Speaker 1: Wet Willies is just the big one I think of, 368 00:24:19,520 --> 00:24:22,840 Speaker 1: but I know there are more. Oh yes, oh yes, 369 00:24:24,280 --> 00:24:29,639 Speaker 1: But moving away from Wet Willie. Um. These days, an 370 00:24:29,760 --> 00:24:33,879 Speaker 1: unofficial bartender handshake might be something called the Dacre Time 371 00:24:33,920 --> 00:24:36,680 Speaker 1: Out or the d t O. And this was a 372 00:24:36,720 --> 00:24:39,720 Speaker 1: creation of Thirst Boston's co founder and some friends. And 373 00:24:39,760 --> 00:24:42,040 Speaker 1: it's pretty much a shot of Dacory, like a little 374 00:24:42,080 --> 00:24:44,960 Speaker 1: mini Dacrie. Yeah, it's the The d t O has 375 00:24:45,040 --> 00:24:48,520 Speaker 1: become this whole state of mind like something like margart Retaville, 376 00:24:48,600 --> 00:24:53,240 Speaker 1: but less inherently depressing. Um uh from Dacre time Out 377 00:24:53,280 --> 00:24:57,240 Speaker 1: dot com quote there's always time for Dacrie. Even in 378 00:24:57,280 --> 00:25:00,320 Speaker 1: the face of catastrophic emergency in which life or death 379 00:25:00,440 --> 00:25:05,399 Speaker 1: actually depend on immediate action, there is still always time 380 00:25:05,400 --> 00:25:12,000 Speaker 1: for a Dacary. The Dacori time out is what it 381 00:25:12,080 --> 00:25:15,360 Speaker 1: is is it's it's like, it's like a purposeful moment um. 382 00:25:15,480 --> 00:25:17,920 Speaker 1: Andrew Deets has said that they conceived of the d 383 00:25:18,040 --> 00:25:21,840 Speaker 1: t O while wondering if history might have gone differently 384 00:25:21,920 --> 00:25:26,240 Speaker 1: had various folks stopped and taken a moment, you know, 385 00:25:26,280 --> 00:25:31,199 Speaker 1: and so to Dacory, Yeah yeah, um yeah. If I 386 00:25:31,200 --> 00:25:34,280 Speaker 1: can kind of finish out the episode with a sort 387 00:25:34,280 --> 00:25:36,359 Speaker 1: of lengthy quote from him, I just I just really 388 00:25:36,440 --> 00:25:40,000 Speaker 1: enjoyed this. Um. This is from the book Drunken told 389 00:25:40,280 --> 00:25:42,440 Speaker 1: Watching the different variants of the d t O has 390 00:25:42,440 --> 00:25:44,399 Speaker 1: taught me a lot, because the d t O is 391 00:25:44,440 --> 00:25:47,440 Speaker 1: as much about hospitality as it is about quality. I've 392 00:25:47,440 --> 00:25:50,879 Speaker 1: seen bars create DTO only cocktail lists, male d t 393 00:25:51,040 --> 00:25:53,840 Speaker 1: os via fed X, make frozen d t O popsicles, 394 00:25:54,080 --> 00:25:57,679 Speaker 1: dehydrate DTO into powder, use d t O filled squirt guns, 395 00:25:57,880 --> 00:26:00,600 Speaker 1: and many more. It's taught me all of different ways 396 00:26:00,640 --> 00:26:03,520 Speaker 1: that we can celebrate and collaborate in this industry and 397 00:26:03,560 --> 00:26:05,840 Speaker 1: have a great deal of enjoyment doing it. As for 398 00:26:05,880 --> 00:26:09,080 Speaker 1: the dacories themselves, I've seen an endless amount of variations 399 00:26:09,080 --> 00:26:11,560 Speaker 1: at this point, so honestly it has only challenged my 400 00:26:11,680 --> 00:26:14,840 Speaker 1: understanding of just how incredibly versatile a drink like this 401 00:26:14,920 --> 00:26:20,880 Speaker 1: can be. Oh that's lovely, right, I just thought it was. Yeah, yeah, 402 00:26:21,320 --> 00:26:25,679 Speaker 1: I appreciate. It's good to take a moment and in 403 00:26:25,760 --> 00:26:29,320 Speaker 1: that moment, if you can enjoy a Dacrie, yeah, all 404 00:26:29,320 --> 00:26:32,320 Speaker 1: the better, all the better. I think I think that 405 00:26:32,359 --> 00:26:36,240 Speaker 1: we should have a d t O after after this recording. 406 00:26:36,720 --> 00:26:40,720 Speaker 1: I think so. I think, so join us there and 407 00:26:40,840 --> 00:26:48,879 Speaker 1: spirit friends, please do, please do. And in the meantime 408 00:26:49,600 --> 00:26:57,320 Speaker 1: that brings us to listener. See that was a like 409 00:26:57,359 --> 00:27:00,239 Speaker 1: a relaxing one. Maybe it was that was a chill one. Yeah, yea, 410 00:27:00,480 --> 00:27:04,679 Speaker 1: hopefully not creepy. I feel like I always. I don't know, 411 00:27:04,840 --> 00:27:07,000 Speaker 1: it's hard not to come off as creepy when you're 412 00:27:07,000 --> 00:27:09,680 Speaker 1: saying something at the same time that is that is 413 00:27:09,680 --> 00:27:15,720 Speaker 1: a true statement. Uh, we do recognize as listeners. We 414 00:27:15,720 --> 00:27:18,320 Speaker 1: we try, we try our best. Yeah, we try not 415 00:27:18,400 --> 00:27:22,639 Speaker 1: to be alarming. Not all the time. Well yeah, sometimes 416 00:27:22,640 --> 00:27:25,800 Speaker 1: we are alarming. Yes, yes, perhaps the dt O what 417 00:27:25,920 --> 00:27:30,679 Speaker 1: help us out With that, Janelle wrote, hearing your story 418 00:27:30,760 --> 00:27:33,960 Speaker 1: of the uncooperative can on the show made me think 419 00:27:33,960 --> 00:27:36,600 Speaker 1: of my favorite passage from my favorite book, Three Men 420 00:27:36,640 --> 00:27:39,120 Speaker 1: in a Boat, to say nothing of the Dog by 421 00:27:39,200 --> 00:27:42,719 Speaker 1: Jerome k Jerome. In this book, three friends and their 422 00:27:42,800 --> 00:27:45,880 Speaker 1: rat terror decide to take a boat trip on the Thames, 423 00:27:46,080 --> 00:27:50,280 Speaker 1: and hilarity ensues. At one point, they stopped for a 424 00:27:50,320 --> 00:27:52,000 Speaker 1: picnic and tried to end the meal with a can 425 00:27:52,080 --> 00:27:55,120 Speaker 1: of pineapple, but found they had forgotten their can opener. 426 00:27:55,600 --> 00:27:59,680 Speaker 1: Oh no. Attempting to open the can, the three made 427 00:27:59,720 --> 00:28:02,520 Speaker 1: their way through a pocket knife, a parent of scissors, 428 00:28:02,560 --> 00:28:05,520 Speaker 1: a sharp rock. The hitcher from the boat and end 429 00:28:05,640 --> 00:28:09,480 Speaker 1: up beating it with the mast. Quote. We beat it 430 00:28:09,520 --> 00:28:12,359 Speaker 1: out flat, we beat it back square, We battered it 431 00:28:12,400 --> 00:28:15,359 Speaker 1: into every form known to geometry, but we could not 432 00:28:15,440 --> 00:28:17,880 Speaker 1: make a hole in it. Then George went at it 433 00:28:18,080 --> 00:28:20,639 Speaker 1: and knocked it into a shape so strange, so weird, 434 00:28:20,880 --> 00:28:24,439 Speaker 1: so unearthly, and it's wild hideousness, that he got frightened 435 00:28:24,480 --> 00:28:27,600 Speaker 1: and threw away the mast. Then we all three sat 436 00:28:27,680 --> 00:28:29,840 Speaker 1: round it on the grass and looked at it. They 437 00:28:29,920 --> 00:28:32,120 Speaker 1: end up so angry that they throw the den into 438 00:28:32,160 --> 00:28:35,399 Speaker 1: the river and left the place immediately I thought you 439 00:28:35,440 --> 00:28:39,520 Speaker 1: might be able to relate. Boy, can we that is 440 00:28:39,560 --> 00:28:45,000 Speaker 1: exactly how that went down. There's like non Euclidean geometry involved. Yeah, 441 00:28:45,520 --> 00:28:48,320 Speaker 1: um it is online if yeah like to watch it. 442 00:28:48,360 --> 00:28:51,720 Speaker 1: The video of us struggling, yeah with a can that's 443 00:28:51,720 --> 00:28:56,040 Speaker 1: on that's on the Facebook. Yes it is. Kristen wrote, 444 00:28:56,600 --> 00:28:59,320 Speaker 1: I loved that you discovered cream ales on your trip. 445 00:28:59,480 --> 00:29:03,560 Speaker 1: Cream ale are one of my favorite beers ever. I 446 00:29:03,600 --> 00:29:05,760 Speaker 1: live in San Diego, which is pretty much the craft 447 00:29:05,800 --> 00:29:08,440 Speaker 1: beer capital of the universe, and living in the uber 448 00:29:08,520 --> 00:29:11,920 Speaker 1: hipster area of North Park, my house is literally surrounded 449 00:29:11,960 --> 00:29:15,600 Speaker 1: by breweries, tasting rooms, good beer, and too many man 450 00:29:15,600 --> 00:29:19,560 Speaker 1: buns and beards shutters. One of my favorite local beers 451 00:29:19,600 --> 00:29:23,120 Speaker 1: is a cream Ale, which actually comes from nearby Vista, California, 452 00:29:23,200 --> 00:29:26,160 Speaker 1: located in San Diego County, and is made at Mother 453 00:29:26,240 --> 00:29:30,080 Speaker 1: Earth Brewing Company. Their Callie Creaman is always my go 454 00:29:30,200 --> 00:29:33,240 Speaker 1: to choice on any beer menu or in any beer aisle. 455 00:29:33,600 --> 00:29:36,280 Speaker 1: It's so incredibly smooth, not too sweet, and very easy 456 00:29:36,280 --> 00:29:38,960 Speaker 1: to drink. One of my favorite local brunch slash beer 457 00:29:39,040 --> 00:29:41,640 Speaker 1: joints even has it on nitro, which makes it even 458 00:29:41,640 --> 00:29:44,560 Speaker 1: more fantastic, and I end up crushing at least two 459 00:29:44,600 --> 00:29:46,960 Speaker 1: in a short amount of time, which of course leads 460 00:29:47,000 --> 00:29:49,680 Speaker 1: to a very interesting branch. I don't know if y'all 461 00:29:49,720 --> 00:29:51,640 Speaker 1: have it in Georgia, but I would highly suggest looking 462 00:29:51,680 --> 00:29:53,640 Speaker 1: for it and trying it if you find it. It's 463 00:29:53,680 --> 00:29:55,920 Speaker 1: so refreshing and would be perfect for your hot summers 464 00:29:55,960 --> 00:29:59,960 Speaker 1: down there. A Chune accepted. Yeah, it sounds still I 465 00:30:00,080 --> 00:30:03,360 Speaker 1: faull it. Does I have seen Mother Earth Brewing Company 466 00:30:03,520 --> 00:30:06,680 Speaker 1: stuff around? I have, Yeah, definitely, But like we said 467 00:30:06,720 --> 00:30:08,680 Speaker 1: in that episode, I always kind of assumed that cream 468 00:30:08,720 --> 00:30:11,880 Speaker 1: Ail had some kind of like a stout report or 469 00:30:12,000 --> 00:30:14,240 Speaker 1: share of creaminess going on. So I think I'm kind 470 00:30:14,240 --> 00:30:17,560 Speaker 1: of a skewed. But now that I know, I'm gonna 471 00:30:17,600 --> 00:30:19,680 Speaker 1: keep an eye out. Yeah. Yeah, thank you so much 472 00:30:19,680 --> 00:30:23,680 Speaker 1: for the tip. Yes, we love tips like this. Thank 473 00:30:23,720 --> 00:30:26,200 Speaker 1: you to both of them for writing in. If you 474 00:30:26,200 --> 00:30:28,800 Speaker 1: would like to write to us, please do. Our email 475 00:30:28,840 --> 00:30:31,080 Speaker 1: is food Stuff at how stuff works dot com. We 476 00:30:31,120 --> 00:30:33,600 Speaker 1: are also on social media. You can find us on 477 00:30:33,640 --> 00:30:37,080 Speaker 1: Facebook and Twitter at food Stuff. Hs W stands for 478 00:30:37,120 --> 00:30:40,440 Speaker 1: how Stuff Works. We're also on Instagram at food Stuff. 479 00:30:40,640 --> 00:30:43,080 Speaker 1: We hope to hear from you. Thank you, as always 480 00:30:43,160 --> 00:30:47,680 Speaker 1: to our amazing superproducer Dylan ca Fagan, d K Don't 481 00:30:47,720 --> 00:30:50,480 Speaker 1: Keep Going. D K thanks to you for listening, and 482 00:30:50,520 --> 00:31:08,520 Speaker 1: we hope that lots more good things are coming your way.