1 00:00:07,320 --> 00:00:09,520 Speaker 1: The glass is half full, not half empty, and it's 2 00:00:09,520 --> 00:00:12,719 Speaker 1: half full of whiskey. Hello, and welcome to Savor. I'm 3 00:00:12,720 --> 00:00:15,640 Speaker 1: an erie and I'm Lauren vocal Bam. And today we're 4 00:00:15,640 --> 00:00:19,759 Speaker 1: talking about the cocktail culture in New Orleans. Yes, because 5 00:00:20,200 --> 00:00:23,320 Speaker 1: drinking is a major part of what New Orleans is. 6 00:00:23,400 --> 00:00:26,799 Speaker 1: Of that Joe Vivra we heard about while we were 7 00:00:26,840 --> 00:00:28,680 Speaker 1: in the city a couple of months back, and also 8 00:00:28,920 --> 00:00:31,319 Speaker 1: you listener might have heard in our first episode we 9 00:00:31,360 --> 00:00:33,800 Speaker 1: did on New Orleans. A lot of people talked about it, 10 00:00:34,159 --> 00:00:38,960 Speaker 1: and the culture around drinking is pretty unique to New Orleans, 11 00:00:39,040 --> 00:00:41,720 Speaker 1: at least here in the United States. That quote you 12 00:00:41,760 --> 00:00:44,199 Speaker 1: heard at the top is from Chef Isaac Troops of 13 00:00:44,240 --> 00:00:47,000 Speaker 1: Tups Metery, and it captures a lot of the attitude 14 00:00:47,040 --> 00:00:50,720 Speaker 1: we encountered around alcohol in the city and in general 15 00:00:50,760 --> 00:00:53,320 Speaker 1: having a good time. I mean, we're talking about a 16 00:00:53,320 --> 00:00:56,760 Speaker 1: city that lays claimed to I don't know, forty seven cocktails. 17 00:00:57,680 --> 00:00:59,520 Speaker 1: I made up that number, but it's a lot, is 18 00:00:59,560 --> 00:01:02,880 Speaker 1: so so many. And I gotta say as we record this, 19 00:01:03,240 --> 00:01:06,920 Speaker 1: the Super Bowl just took place in our city of Atlanta. 20 00:01:07,080 --> 00:01:11,360 Speaker 1: Promises is related. It is and one thing that we 21 00:01:11,959 --> 00:01:15,560 Speaker 1: Lauren super producer Dylan and I all commented on was 22 00:01:15,600 --> 00:01:19,199 Speaker 1: how New Orleans was such a big football town, bigger 23 00:01:19,240 --> 00:01:23,480 Speaker 1: than any of us thought it was, and everyone was 24 00:01:23,680 --> 00:01:27,280 Speaker 1: a Saints fan, everyone we talked to. And so right 25 00:01:27,319 --> 00:01:29,840 Speaker 1: now there are all these signs in downtown Atlanta that's 26 00:01:29,840 --> 00:01:32,440 Speaker 1: say the Saints were rubbed because you probably know, but 27 00:01:32,480 --> 00:01:35,280 Speaker 1: there's that whole thing, a bad call in a game, 28 00:01:35,360 --> 00:01:37,479 Speaker 1: and a lot of Saints fans and other people said 29 00:01:37,520 --> 00:01:39,080 Speaker 1: it costs the Saints the game and their chance at 30 00:01:39,080 --> 00:01:42,800 Speaker 1: the super Bowl. There's even legal action on top of that. 31 00:01:42,840 --> 00:01:45,880 Speaker 1: Our Mayor Keisha Lance Bottoms got into some hot water, 32 00:01:46,319 --> 00:01:48,960 Speaker 1: not for her gumbo or for her mac and cheese, 33 00:01:49,240 --> 00:01:51,560 Speaker 1: but for saying she hoped the Saints weren't one of 34 00:01:51,600 --> 00:01:56,720 Speaker 1: the Super Bowl teams because she was worried about their 35 00:01:56,720 --> 00:01:59,680 Speaker 1: fan base, very passionate. UM, and this was she said, 36 00:01:59,680 --> 00:02:01,840 Speaker 1: this were the Saints lost and she had to release 37 00:02:01,880 --> 00:02:06,560 Speaker 1: an official apology. It's it's been interesting, um. And I 38 00:02:06,600 --> 00:02:08,640 Speaker 1: heard an interview with the Saints fan a couple of 39 00:02:08,680 --> 00:02:10,840 Speaker 1: weeks ago before the Super Bowl took place, and he 40 00:02:10,919 --> 00:02:13,960 Speaker 1: said that was all tied into this community aspect that 41 00:02:14,080 --> 00:02:17,720 Speaker 1: we Lauren, Dylan and I all observed while we were 42 00:02:17,720 --> 00:02:20,760 Speaker 1: there too, and it does relate back to the cocktail scene. Yeah, 43 00:02:20,800 --> 00:02:25,320 Speaker 1: and not only because football fandom often involves drinking. Okay, 44 00:02:25,360 --> 00:02:28,480 Speaker 1: to explain another anecdote, we were getting out of a 45 00:02:28,480 --> 00:02:32,960 Speaker 1: cemetery tour, the St. Louis Cemetery number one to be precise, 46 00:02:33,040 --> 00:02:35,600 Speaker 1: as these Saints started playing a game and the bar 47 00:02:35,919 --> 00:02:38,600 Speaker 1: we dropped by after this tour had the game on 48 00:02:39,560 --> 00:02:42,960 Speaker 1: and the patrons were having a potluck in the bar. 49 00:02:44,040 --> 00:02:45,919 Speaker 1: And y'all tell me if I'm just hanging out at 50 00:02:45,960 --> 00:02:48,280 Speaker 1: the wrong bars, but that is a sense of community 51 00:02:48,600 --> 00:02:54,400 Speaker 1: that I found equally unfamiliar and delightful. Alongside that community 52 00:02:54,480 --> 00:02:57,160 Speaker 1: and the pride in that community and its history, New 53 00:02:57,240 --> 00:03:00,320 Speaker 1: Orleans has a cultural sense of drinking out a hall, 54 00:03:00,639 --> 00:03:04,000 Speaker 1: one that is miles away from the tourist concept of 55 00:03:04,000 --> 00:03:06,560 Speaker 1: the city as a place to like get drank um. 56 00:03:06,600 --> 00:03:09,760 Speaker 1: Although the two are related, both come from these cities 57 00:03:09,800 --> 00:03:15,480 Speaker 1: historically non puritanical approach to alcohol and specifically it's open 58 00:03:15,520 --> 00:03:20,280 Speaker 1: container laws. More than once we had an easier time 59 00:03:20,320 --> 00:03:26,520 Speaker 1: finding absinthe absinthe as opposed to coffee. Side note, this 60 00:03:26,760 --> 00:03:29,480 Speaker 1: is actually a weird reversal or like maybe a continuation 61 00:03:29,600 --> 00:03:32,239 Speaker 1: of a historical thing in New Orleans where bars were 62 00:03:32,240 --> 00:03:35,400 Speaker 1: taxed heavily but coffee shops weren't and loophole you could 63 00:03:35,400 --> 00:03:37,360 Speaker 1: serve booze out of a coffee shop. So at one 64 00:03:37,360 --> 00:03:40,400 Speaker 1: point there were over three fifty registered coffee houses in 65 00:03:40,440 --> 00:03:43,480 Speaker 1: the city in like the early eighteen hundreds. It's more 66 00:03:43,520 --> 00:03:46,640 Speaker 1: direct now, yeah, just cut out that coffee middleman, straight 67 00:03:46,640 --> 00:03:50,640 Speaker 1: to the absinthe right, right. So we were like, I 68 00:03:50,680 --> 00:03:55,720 Speaker 1: guess we could have absent, which is as good a 69 00:03:55,720 --> 00:04:00,280 Speaker 1: segue as any I guess to say drink responsibly. Yes, yeah, us. 70 00:04:00,680 --> 00:04:03,400 Speaker 1: Liz Williams over at the Southern Food and Beverage Museum 71 00:04:03,440 --> 00:04:09,200 Speaker 1: in New Orleans put it this way. We are professional drinkers, really, 72 00:04:09,280 --> 00:04:11,720 Speaker 1: I mean, I mean that's seriously. We learn how to 73 00:04:11,800 --> 00:04:15,280 Speaker 1: drink from the time or children, and you watch people 74 00:04:15,600 --> 00:04:17,920 Speaker 1: drink and you learn what the rules are and all 75 00:04:17,920 --> 00:04:22,680 Speaker 1: that sort of thing, and and so the amateurs are 76 00:04:22,680 --> 00:04:25,240 Speaker 1: the ones who drink until they throw up all the 77 00:04:25,360 --> 00:04:29,279 Speaker 1: time and all that kind of things. While we were there, 78 00:04:29,480 --> 00:04:34,120 Speaker 1: we caught up with a particularly expert drinker, um Elizabeth Pierce, 79 00:04:34,200 --> 00:04:36,479 Speaker 1: the founder of Drink and Learn, which is both a 80 00:04:36,520 --> 00:04:39,159 Speaker 1: walking tour that looks into the history of beverages in 81 00:04:39,200 --> 00:04:42,880 Speaker 1: general and cocktail culture specifically. And it's a podcast. Visit 82 00:04:42,960 --> 00:04:44,760 Speaker 1: Drink and Learn dot com or find it on Apple 83 00:04:44,800 --> 00:04:48,960 Speaker 1: Podcasts or wherever you get your podcasts. Yeah, um, but no, really, 84 00:04:48,960 --> 00:04:50,760 Speaker 1: it's great. You should have y'all should check it out. 85 00:04:51,040 --> 00:04:53,760 Speaker 1: And all right, if you're gonna be a drinks historian, 86 00:04:54,040 --> 00:04:56,160 Speaker 1: New Orleans is a pretty okay place to do it. 87 00:04:56,480 --> 00:04:59,400 Speaker 1: But as Elizabeth told us, she came to the profession 88 00:04:59,440 --> 00:05:03,239 Speaker 1: in a owned about way. So I helped to create 89 00:05:03,279 --> 00:05:05,680 Speaker 1: and opened the Southern Food and Beverage Museum. I was 90 00:05:05,720 --> 00:05:09,520 Speaker 1: the founding curator there, despite having no academic background in 91 00:05:09,640 --> 00:05:13,440 Speaker 1: museums or history. A strong liberal arts education prepares you 92 00:05:13,480 --> 00:05:15,760 Speaker 1: to do anything, which I bet both of you, all 93 00:05:15,800 --> 00:05:19,359 Speaker 1: of you who might agree with right, So um. I 94 00:05:19,440 --> 00:05:22,560 Speaker 1: worked with Lois Williams for four years, um, learning how 95 00:05:22,560 --> 00:05:26,280 Speaker 1: to make something out of nothing, and that mattered because 96 00:05:26,360 --> 00:05:29,560 Speaker 1: the museum opened in early two eight, and of course 97 00:05:29,600 --> 00:05:33,920 Speaker 1: that year ended with the Great Financial Apocalypse, funding dried up, 98 00:05:34,000 --> 00:05:37,480 Speaker 1: everybody got laid off. I went on unemployment, drank heavily, 99 00:05:37,720 --> 00:05:41,240 Speaker 1: and dated a musician, which is the holy trinity if 100 00:05:41,279 --> 00:05:44,720 Speaker 1: you just need to shift your professional path. So two 101 00:05:44,760 --> 00:05:46,960 Speaker 1: thousand nine was the last year. It was a year 102 00:05:47,000 --> 00:05:48,840 Speaker 1: there were no jobs. It was the year that I 103 00:05:48,920 --> 00:05:51,839 Speaker 1: learned that both unemployment and musicians run out after six months. 104 00:05:51,880 --> 00:05:55,520 Speaker 1: My favorite joke. Even though we're both still friends and 105 00:05:55,680 --> 00:05:58,440 Speaker 1: the museum stayed open through volunteers, but I needed a 106 00:05:58,480 --> 00:06:03,360 Speaker 1: paying gig. I love that the Holy Trinity of shifting careers. 107 00:06:04,880 --> 00:06:07,080 Speaker 1: We really could play the interview we did in its 108 00:06:07,200 --> 00:06:09,080 Speaker 1: entirety and there would still be more to talk about. 109 00:06:09,120 --> 00:06:12,880 Speaker 1: When it comes to New Orleans and cocktails, Elizabeth went 110 00:06:12,920 --> 00:06:14,719 Speaker 1: on to talk about the lure of drinking in New 111 00:06:14,800 --> 00:06:17,640 Speaker 1: Orleans to tourists and what outsiders get and don't get 112 00:06:17,880 --> 00:06:21,480 Speaker 1: about it. New Orleans and drinking is how many people 113 00:06:21,920 --> 00:06:26,160 Speaker 1: understand my city. Um. Some people come for the architecture, 114 00:06:26,320 --> 00:06:29,200 Speaker 1: and they totally should. We have beautiful architecture, we have 115 00:06:29,240 --> 00:06:33,440 Speaker 1: amazing food and music. But there are other cities that 116 00:06:33,520 --> 00:06:41,839 Speaker 1: also have these elements. But somehow or additionally, UM, people 117 00:06:41,920 --> 00:06:44,800 Speaker 1: come here and they expect to drink a lot, or 118 00:06:44,800 --> 00:06:47,599 Speaker 1: they expect to see a lot of people drinking even 119 00:06:47,640 --> 00:06:50,799 Speaker 1: if they're not drinking, and they will either look upon 120 00:06:51,080 --> 00:06:55,919 Speaker 1: in the amusement or judgment or horror. UM. But the 121 00:06:56,000 --> 00:07:00,640 Speaker 1: expectation is always there to be fair. This is a 122 00:07:00,680 --> 00:07:04,640 Speaker 1: thing that the locals absolutely market to tourists, right and 123 00:07:04,720 --> 00:07:07,400 Speaker 1: she she talked about that too when we were doing 124 00:07:07,400 --> 00:07:10,960 Speaker 1: this interview with her. One of my favorite things that 125 00:07:11,080 --> 00:07:15,080 Speaker 1: I looked on in amusement while we were in New Orleans. Um, 126 00:07:15,120 --> 00:07:17,560 Speaker 1: there was this excellent people watching spot that we did 127 00:07:17,880 --> 00:07:22,600 Speaker 1: of an establishment called the Bourbon Cowboy. And one great 128 00:07:22,680 --> 00:07:25,960 Speaker 1: drizzly day, we were drinking our morning absence and looking 129 00:07:26,000 --> 00:07:29,560 Speaker 1: into the Bourbon Cowboy across the street and a gentleman 130 00:07:29,600 --> 00:07:33,920 Speaker 1: in a Marty McFly Jr. Hat was shouting beer while 131 00:07:33,960 --> 00:07:37,760 Speaker 1: holding a sign that's said three buds as in Budweiser's 132 00:07:38,160 --> 00:07:40,560 Speaker 1: for the price of one Dilly Dilley. And he was 133 00:07:40,600 --> 00:07:44,640 Speaker 1: holding the sign horizontally when it was definitely supposed to 134 00:07:44,680 --> 00:07:48,200 Speaker 1: be held vertically. And this is also where we saw 135 00:07:48,280 --> 00:07:50,680 Speaker 1: a man with a goat, like walking a goat or 136 00:07:51,160 --> 00:07:53,360 Speaker 1: trying to the goat, stopped in front of this one 137 00:07:53,400 --> 00:07:55,960 Speaker 1: bar and didn't seem to want to leave. He was like, 138 00:07:56,000 --> 00:08:00,640 Speaker 1: this is my barn. Stop see whatever you want. But no, Um, 139 00:08:01,160 --> 00:08:05,280 Speaker 1: the tourist drinking culture is different from the local concept. 140 00:08:05,760 --> 00:08:09,120 Speaker 1: Here's Dicky Brennan whose family collectively owns it operates thirteen 141 00:08:09,160 --> 00:08:11,880 Speaker 1: restaurants in the city. It's so much a part of 142 00:08:12,840 --> 00:08:17,520 Speaker 1: how New Orleanians live life, uh, you know, and so 143 00:08:17,600 --> 00:08:22,440 Speaker 1: it's a daily part of our culture is connecting with people, 144 00:08:22,480 --> 00:08:26,520 Speaker 1: and the majority of that is connecting on a table 145 00:08:26,920 --> 00:08:29,840 Speaker 1: with food. And how can you not have a great 146 00:08:29,880 --> 00:08:34,559 Speaker 1: mail without spirits wine. Uh. And it's such a rich 147 00:08:34,640 --> 00:08:38,720 Speaker 1: tradition in this city, a tradition that goes back pretty 148 00:08:38,800 --> 00:08:42,319 Speaker 1: much to the city's founding. Keep in mind that Louisiana 149 00:08:42,400 --> 00:08:45,560 Speaker 1: was founded a little differently than most places and what 150 00:08:45,640 --> 00:08:50,160 Speaker 1: would become the United States. Here's Elizabeth again, we're kind 151 00:08:50,160 --> 00:08:53,520 Speaker 1: of by France. We were left alone by France because 152 00:08:53,559 --> 00:08:56,480 Speaker 1: they couldn't figure out a way to make money from 153 00:08:56,480 --> 00:08:59,920 Speaker 1: New Orleans. A lot of people that were sent here 154 00:09:00,080 --> 00:09:03,080 Speaker 1: were not people who could necessarily take care of themselves 155 00:09:03,120 --> 00:09:08,760 Speaker 1: in a swampy environment, like thieves and prostitutes and criminals 156 00:09:08,760 --> 00:09:12,400 Speaker 1: in general. Um. The illustrative quote about that is there 157 00:09:12,440 --> 00:09:14,800 Speaker 1: was a governor, our last French governor of Carolac. He 158 00:09:14,920 --> 00:09:17,160 Speaker 1: was sent over to clean up the town and he 159 00:09:17,240 --> 00:09:21,320 Speaker 1: told Louis whichever Louis was fourteen fifteen or something It's 160 00:09:21,320 --> 00:09:24,680 Speaker 1: like if I sent home all of the criminal elements 161 00:09:24,960 --> 00:09:28,480 Speaker 1: of New Orleans or Louisiana, there would be no one left. 162 00:09:29,240 --> 00:09:32,960 Speaker 1: So what that what that means is um. You had 163 00:09:33,000 --> 00:09:38,679 Speaker 1: people who were already skewed to not entirely respect the 164 00:09:38,800 --> 00:09:43,200 Speaker 1: law and then had nothing to support the thought that 165 00:09:43,240 --> 00:09:48,400 Speaker 1: they should. And you can contrast that with another colony 166 00:09:48,679 --> 00:09:51,680 Speaker 1: that is growing around the same time, and that would 167 00:09:51,679 --> 00:09:54,719 Speaker 1: be in New England. But the people who settled in 168 00:09:54,760 --> 00:09:58,960 Speaker 1: New England, we're not thieves, criminals. They were very earnest, 169 00:09:59,559 --> 00:10:04,120 Speaker 1: they were hard working. They believed in um, you know, 170 00:10:04,200 --> 00:10:06,720 Speaker 1: that that God had brought them to this new place. 171 00:10:07,600 --> 00:10:12,839 Speaker 1: And the way that the pilgrims drank was they drank 172 00:10:12,880 --> 00:10:15,840 Speaker 1: beer um because that was safe, you know, safe safe 173 00:10:15,920 --> 00:10:22,920 Speaker 1: drinking instead of water um. And being a drunk was 174 00:10:22,920 --> 00:10:26,000 Speaker 1: was viewed as something that could be very detrimental to 175 00:10:26,040 --> 00:10:29,679 Speaker 1: the colony. If you're drunk, then you can't plow, can't 176 00:10:29,800 --> 00:10:34,160 Speaker 1: build a cabin whatever. It wasn't only about the morality 177 00:10:34,280 --> 00:10:39,080 Speaker 1: of intoxication. It was about the logistics of the colony, 178 00:10:39,480 --> 00:10:45,520 Speaker 1: and that was not around here. That was not an issue. 179 00:10:45,840 --> 00:10:52,880 Speaker 1: It was a very independent streak um and also way 180 00:10:52,920 --> 00:10:59,600 Speaker 1: more men than families. The women come later. Um, and 181 00:11:00,080 --> 00:11:04,640 Speaker 1: so you have you have a lot of single men 182 00:11:05,640 --> 00:11:12,040 Speaker 1: in a pretty crappy situation with unreliable food. Maybe you 183 00:11:12,080 --> 00:11:14,920 Speaker 1: know hunting, maybe the Native Americans are going to give 184 00:11:14,920 --> 00:11:19,320 Speaker 1: you something. But like the one solid, the one through 185 00:11:19,360 --> 00:11:25,440 Speaker 1: line is rum doesn't spoil um or brandy if you 186 00:11:25,480 --> 00:11:28,840 Speaker 1: could get it. Rum, of course, was in great supply 187 00:11:28,960 --> 00:11:31,080 Speaker 1: due to New Orleans being a port of trade with 188 00:11:31,120 --> 00:11:34,920 Speaker 1: the Caribbean and its sugar plantations um and by the 189 00:11:34,920 --> 00:11:37,560 Speaker 1: first couple decades of the eight hundreds, sugarcane was the 190 00:11:37,559 --> 00:11:42,480 Speaker 1: foremost plantation crop in southern Louisiana too. Rum is an 191 00:11:42,480 --> 00:11:45,560 Speaker 1: excellent way to profit on waste produced during sugar refinement, 192 00:11:45,679 --> 00:11:49,400 Speaker 1: so it was in owners interest to also run distilleries, 193 00:11:50,000 --> 00:11:52,800 Speaker 1: and because of the slave labor used in sugar and rum, 194 00:11:52,960 --> 00:11:56,600 Speaker 1: rum was cheap and plentiful in the area. Meanwhile, grape 195 00:11:56,600 --> 00:11:59,800 Speaker 1: based brandy was the French go to liquor at the time, 196 00:12:00,000 --> 00:12:02,079 Speaker 1: what with all their wine vineyards, although that would have 197 00:12:02,120 --> 00:12:06,199 Speaker 1: been imported and more expensive also it was considered medicinal. 198 00:12:06,480 --> 00:12:09,560 Speaker 1: Of course, those two liquors would wind up being the 199 00:12:09,559 --> 00:12:13,400 Speaker 1: basis of lots of New Orleans cocktails. The third also 200 00:12:13,520 --> 00:12:16,760 Speaker 1: came to the party because the city was a port 201 00:12:16,800 --> 00:12:20,160 Speaker 1: on the Mississippi River. So the city flourishes in the 202 00:12:20,200 --> 00:12:23,400 Speaker 1: eighteen thirties. So now we've got families and stuff. However, 203 00:12:24,000 --> 00:12:29,599 Speaker 1: who is coming here to unload their raft from Kentucky? 204 00:12:30,520 --> 00:12:35,080 Speaker 1: These like wild drinking that they were called Kane Tuck's 205 00:12:35,720 --> 00:12:37,760 Speaker 1: just still lowered. We toss around it right now and then, 206 00:12:38,720 --> 00:12:42,760 Speaker 1: and you know, it's like a jug of whiskey chained 207 00:12:42,800 --> 00:12:47,560 Speaker 1: to the rudder you're pulling down the river. You arrive, 208 00:12:47,840 --> 00:12:51,280 Speaker 1: you sell whatever it is you're selling, and now you're 209 00:12:51,320 --> 00:12:55,520 Speaker 1: a single man in a port town with money in 210 00:12:55,559 --> 00:12:59,800 Speaker 1: your pocket, and you multiply that by these thousands. So 211 00:13:00,720 --> 00:13:06,360 Speaker 1: it is this. It isn't the only thing that's happening here, 212 00:13:07,360 --> 00:13:11,480 Speaker 1: but it is happening for a considerable amount of time. 213 00:13:12,120 --> 00:13:17,320 Speaker 1: That New Orleans is a party town. Um. But anyway, 214 00:13:17,400 --> 00:13:23,240 Speaker 1: so all of these like facets contribute to an identity, 215 00:13:23,760 --> 00:13:27,280 Speaker 1: and that one of the pillars of that identity is 216 00:13:27,320 --> 00:13:34,600 Speaker 1: about cutting loose, and drinking is an integral part of that. 217 00:13:36,040 --> 00:13:42,760 Speaker 1: Eventually that is like woven into how people understand New Orleans. 218 00:13:44,400 --> 00:13:51,959 Speaker 1: And so these elements, this like cocktail culture or drinking culture, actually, 219 00:13:52,200 --> 00:13:56,160 Speaker 1: let's call it drinking culture was defined early on, like 220 00:13:56,400 --> 00:14:00,440 Speaker 1: late nineteenth century, like these, these the satarak, the old 221 00:14:00,480 --> 00:14:04,160 Speaker 1: fashioned in Manhattan, like these things have just been part 222 00:14:04,200 --> 00:14:08,080 Speaker 1: of this three line, this thread, and so we just 223 00:14:08,160 --> 00:14:11,120 Speaker 1: kept doing the same dance over and over. Plus we 224 00:14:11,240 --> 00:14:15,440 Speaker 1: like them. They're delicious, Yes they are. I think we 225 00:14:15,559 --> 00:14:18,040 Speaker 1: had some of all of those cocktails while we were 226 00:14:18,040 --> 00:14:21,480 Speaker 1: in New Orleans. And some of those cocktails we enjoyed 227 00:14:21,720 --> 00:14:24,720 Speaker 1: in two go cups or also better known as go 228 00:14:24,960 --> 00:14:28,360 Speaker 1: cups in the city. Why is this a thing in 229 00:14:28,400 --> 00:14:31,360 Speaker 1: New Orleans but not really in most of the United States. 230 00:14:32,120 --> 00:14:34,280 Speaker 1: We'll get into that after a quick break forward from 231 00:14:34,280 --> 00:14:46,080 Speaker 1: our sponsor, and we're back. Thank you sponsor, Yes, thank you, 232 00:14:46,960 --> 00:14:49,360 Speaker 1: in case any of your listeners don't know. And most 233 00:14:49,360 --> 00:14:53,000 Speaker 1: of the United States, drinking in public as an outside 234 00:14:53,000 --> 00:14:55,120 Speaker 1: of a restaurant or a bar or something like that 235 00:14:55,840 --> 00:14:58,760 Speaker 1: is illegal. Not so in New Orleans. That's one of 236 00:14:58,760 --> 00:15:02,720 Speaker 1: its big draws as a tourist town. There are drive 237 00:15:02,920 --> 00:15:07,440 Speaker 1: through daquiri bars. I can't even fathom that a lot 238 00:15:07,480 --> 00:15:10,040 Speaker 1: of bars have to go windows where you can get 239 00:15:10,040 --> 00:15:12,040 Speaker 1: you can pick up a cocktail and then go about 240 00:15:12,080 --> 00:15:14,680 Speaker 1: your way. And it has to do with several things 241 00:15:14,720 --> 00:15:18,600 Speaker 1: we've already touched on, the French influence, the disregard, shall 242 00:15:18,640 --> 00:15:21,680 Speaker 1: we say, for the laws, the threat of Catholicism as 243 00:15:21,720 --> 00:15:27,280 Speaker 1: opposed to Puretonism. However, legally this divide is relatively new. 244 00:15:27,640 --> 00:15:31,880 Speaker 1: Here's Elizabeth. So drinking in America in public was illegal 245 00:15:32,840 --> 00:15:36,720 Speaker 1: until about the nineteen sixties. What was illegal was public drunkenness. 246 00:15:37,920 --> 00:15:39,600 Speaker 1: And that goes like the pilgrim thing that I told 247 00:15:39,600 --> 00:15:44,440 Speaker 1: you about. So in the nineteen fifties there was an 248 00:15:44,440 --> 00:15:48,640 Speaker 1: alderman in Chicago who had been hearing from the police 249 00:15:49,280 --> 00:15:52,280 Speaker 1: that they were struggling with this thing that was called 250 00:15:52,720 --> 00:15:58,120 Speaker 1: bottle gangs. So it's a group of singleman, indigent or 251 00:15:58,160 --> 00:16:01,320 Speaker 1: homeless or whatever, and they pull their money and they 252 00:16:01,360 --> 00:16:05,640 Speaker 1: buy one bottle of liquor, stand on a corner and 253 00:16:05,720 --> 00:16:09,840 Speaker 1: passing around. Eventually there'd be a fight, would be some 254 00:16:09,840 --> 00:16:13,120 Speaker 1: sort of trouble, and the cops said, we want to 255 00:16:13,160 --> 00:16:16,280 Speaker 1: stop this before it starts. How can we do this? 256 00:16:17,560 --> 00:16:22,760 Speaker 1: And so the city council said, okay, no more drinking 257 00:16:22,800 --> 00:16:25,880 Speaker 1: in public. Now you don't have to wait for somebody 258 00:16:25,920 --> 00:16:28,120 Speaker 1: to be drunk or to cause a fight or whatever. 259 00:16:28,560 --> 00:16:32,800 Speaker 1: We're gonna nip this problem in the button. Over time, 260 00:16:34,160 --> 00:16:41,600 Speaker 1: other cities began adopting this because vagrancy laws began to 261 00:16:41,680 --> 00:16:47,400 Speaker 1: be tossed out as um unconstitutional. You can't arrest some 262 00:16:47,440 --> 00:16:51,560 Speaker 1: money just because they're hanging around, and so this was 263 00:16:51,600 --> 00:16:54,840 Speaker 1: a way for cities to get in front of a 264 00:16:54,920 --> 00:16:59,680 Speaker 1: homeless problem, what I can call the hobo factor. And 265 00:17:00,080 --> 00:17:03,000 Speaker 1: of course there were some people who were targeted and 266 00:17:03,040 --> 00:17:08,760 Speaker 1: some people who weren't people of color, you're poor and um. 267 00:17:08,840 --> 00:17:15,159 Speaker 1: These laws are enacted piecemeal cities, counties across the country, 268 00:17:15,200 --> 00:17:16,879 Speaker 1: and then of course if one county does it, then 269 00:17:16,880 --> 00:17:18,520 Speaker 1: the county next to it will do because then people 270 00:17:18,520 --> 00:17:24,760 Speaker 1: are just moving right. So eventually it becomes pretty much 271 00:17:24,760 --> 00:17:28,120 Speaker 1: illegal to drink anywhere in public in the United States 272 00:17:28,440 --> 00:17:36,240 Speaker 1: by like the mid nineteen seventies. In the meantime, New Orleans, 273 00:17:37,240 --> 00:17:41,880 Speaker 1: UM had a vice district prior to World War One. 274 00:17:42,760 --> 00:17:46,440 Speaker 1: It closed actually because of World War One, because all 275 00:17:46,480 --> 00:17:49,560 Speaker 1: of these soldiers were getting STDs and the US government 276 00:17:49,600 --> 00:17:51,920 Speaker 1: was like, if you want to be a port of embarkation, 277 00:17:52,880 --> 00:17:57,600 Speaker 1: you have to um not have all the free love. 278 00:17:58,880 --> 00:18:03,439 Speaker 1: So uh. This vice district was also home of jazz 279 00:18:04,320 --> 00:18:09,320 Speaker 1: Storyville and like Lure and Strong played a Storyville King 280 00:18:09,320 --> 00:18:13,280 Speaker 1: all or all these great musicians. So that gets shut down. 281 00:18:13,560 --> 00:18:18,200 Speaker 1: And then it's Prohibition, which, like everybody totally drank during Prohibition. 282 00:18:18,640 --> 00:18:24,760 Speaker 1: But the clubs are you know, less um less accessible, 283 00:18:24,880 --> 00:18:29,879 Speaker 1: less uh less reliable because there were still raids and things. 284 00:18:31,040 --> 00:18:35,560 Speaker 1: And it's not until World War two when we become 285 00:18:35,680 --> 00:18:39,080 Speaker 1: a port of embarkation again and you have tens of 286 00:18:39,080 --> 00:18:42,760 Speaker 1: thousands of single young men with money in their pocket 287 00:18:43,119 --> 00:18:47,040 Speaker 1: coming through here looking for a good time. And Bourbon 288 00:18:47,080 --> 00:18:50,560 Speaker 1: Street was a commercial street. It was not an entertainment district, 289 00:18:51,080 --> 00:18:53,720 Speaker 1: but a lot of these clubs that had closed before 290 00:18:53,800 --> 00:18:57,639 Speaker 1: World War One kind of begin reopening. You create this 291 00:18:57,760 --> 00:19:02,600 Speaker 1: new district. We talked about how prohibition was essentially ignored 292 00:19:02,960 --> 00:19:04,920 Speaker 1: in New Orleans in our first episode. That was an 293 00:19:04,960 --> 00:19:07,280 Speaker 1: introduction to the city. So go check that out if 294 00:19:07,280 --> 00:19:09,600 Speaker 1: you missed it. But in the meantime, I bet you 295 00:19:09,600 --> 00:19:13,280 Speaker 1: can see where this is going. Elizabeth continued, it's not 296 00:19:13,359 --> 00:19:15,199 Speaker 1: until after World War two that you really begin to 297 00:19:15,240 --> 00:19:17,879 Speaker 1: see Bourbon Street showing up in like travel magazines or 298 00:19:17,880 --> 00:19:23,840 Speaker 1: tourism things. And again it's clubs where people go inside 299 00:19:23,920 --> 00:19:28,239 Speaker 1: to listen to music, to eat and it's it's like 300 00:19:28,320 --> 00:19:30,199 Speaker 1: going to Vegas and going to see a show, you know, 301 00:19:31,480 --> 00:19:34,600 Speaker 1: and locals went there. It's classy, where your gloves you had, 302 00:19:34,720 --> 00:19:39,960 Speaker 1: you know. So unfortunately, many of these places were owned 303 00:19:39,960 --> 00:19:43,560 Speaker 1: by the mob, and they were money laundering, and there 304 00:19:43,640 --> 00:19:47,200 Speaker 1: was prostitution and gambling happening in the back. And eventually 305 00:19:47,240 --> 00:19:50,200 Speaker 1: we get an earnest d a who's like, I'm gonna 306 00:19:50,200 --> 00:19:54,600 Speaker 1: shut all this down, conducting lots of raids, and it 307 00:19:54,680 --> 00:20:00,159 Speaker 1: becomes quotea seedier and seedier. Locals don't want to go. Um, 308 00:20:00,200 --> 00:20:04,240 Speaker 1: if you don't have vice money, then you can't keep 309 00:20:04,320 --> 00:20:09,920 Speaker 1: up the shine the inside and little live little these clubs, Um, 310 00:20:09,960 --> 00:20:12,720 Speaker 1: they either close or they're barely staying open, and nobody 311 00:20:12,720 --> 00:20:17,720 Speaker 1: wants to go in. And so one bright day an 312 00:20:17,840 --> 00:20:22,800 Speaker 1: unknown employee opened a window and sold a drink through 313 00:20:22,840 --> 00:20:25,440 Speaker 1: that window. You don't even have to come in my club, 314 00:20:26,160 --> 00:20:30,280 Speaker 1: just sell you a drink right here. And soon a 315 00:20:30,320 --> 00:20:33,560 Speaker 1: lot of people started doing it, particularly on Bourbon Street. 316 00:20:34,520 --> 00:20:38,000 Speaker 1: The city council tried to shut it down. Um, the 317 00:20:38,280 --> 00:20:41,320 Speaker 1: law was overturned as being like too vague, so I 318 00:20:41,320 --> 00:20:44,359 Speaker 1: think they wrote it hastily. By then, everybody's making a 319 00:20:44,400 --> 00:20:46,960 Speaker 1: lot of money and people really like it because you 320 00:20:47,040 --> 00:20:50,760 Speaker 1: can't do it anywhere else in the United States. Initially, 321 00:20:50,920 --> 00:20:52,920 Speaker 1: the plan was to just keep it in the French Quarter, 322 00:20:54,160 --> 00:20:57,000 Speaker 1: and they decided that would be too confusing for tourists, 323 00:20:57,560 --> 00:21:00,440 Speaker 1: which is actually what Savannah did. Savannah happened in a 324 00:21:00,520 --> 00:21:03,560 Speaker 1: historic district, but not the rest of the city. But 325 00:21:03,600 --> 00:21:06,240 Speaker 1: they've been pushing it. Everybody's pushing it because if you're 326 00:21:06,240 --> 00:21:10,520 Speaker 1: like one block over, why can't I do that? You know? So? 327 00:21:11,040 --> 00:21:14,040 Speaker 1: Uh so here we are. So that is why it 328 00:21:14,200 --> 00:21:18,240 Speaker 1: is legal to walk around with a drink here. But 329 00:21:18,320 --> 00:21:22,600 Speaker 1: I really I always encourage visitors to try to drink 330 00:21:22,640 --> 00:21:26,320 Speaker 1: in the open like we do, which is it's not 331 00:21:26,600 --> 00:21:34,120 Speaker 1: a desperate forced march where you have to arrive at 332 00:21:34,160 --> 00:21:38,399 Speaker 1: a destination of profound intoxication in a very short time. 333 00:21:40,040 --> 00:21:45,440 Speaker 1: But instead it's just like we pour a go cup, 334 00:21:46,040 --> 00:21:49,199 Speaker 1: as we call him go cup. My husband and I 335 00:21:49,240 --> 00:21:52,800 Speaker 1: pore a go cup and we walk our dog. It's 336 00:21:52,840 --> 00:21:55,639 Speaker 1: really lovely. You could get a go cup in the 337 00:21:55,680 --> 00:21:58,520 Speaker 1: airport in New Orleans. It's one of the things I 338 00:21:58,600 --> 00:22:02,359 Speaker 1: missed the most immediately when I got back. It's just 339 00:22:02,480 --> 00:22:05,879 Speaker 1: nice to sort of rhianna it, as they say, because 340 00:22:05,880 --> 00:22:08,119 Speaker 1: you know, she's always walking out of restaurants with those 341 00:22:08,240 --> 00:22:11,080 Speaker 1: glasses of wine. Um. To not feel rushed to leave 342 00:22:11,080 --> 00:22:15,000 Speaker 1: an establishment when you want, and to enjoy a leisurely stroll, 343 00:22:15,680 --> 00:22:19,119 Speaker 1: the attitude is just difference there. My mom and I 344 00:22:19,200 --> 00:22:21,560 Speaker 1: used to go to Savannah once a year and we 345 00:22:21,600 --> 00:22:23,679 Speaker 1: would get a cocktail and walk along the river in 346 00:22:23,720 --> 00:22:26,840 Speaker 1: the market district and just enjoy ourselves. I think that's 347 00:22:26,880 --> 00:22:29,600 Speaker 1: a part of it, to taking that time to relax, 348 00:22:30,640 --> 00:22:34,320 Speaker 1: and if you overdo it, well, the attitude around that 349 00:22:34,440 --> 00:22:38,399 Speaker 1: is different too. Here's Elizabeth again. We live in what 350 00:22:38,440 --> 00:22:42,640 Speaker 1: was in a country that is governed by a very 351 00:22:42,720 --> 00:22:48,399 Speaker 1: profound Protestant ethic. Um. You know how many listicals about 352 00:22:48,400 --> 00:22:51,840 Speaker 1: productivity can there possibly be? You think you're you think 353 00:22:51,880 --> 00:22:56,720 Speaker 1: you've seen them all. And that is not a h 354 00:22:57,119 --> 00:23:00,760 Speaker 1: It's not high in the list of values orlans. It 355 00:23:00,800 --> 00:23:05,440 Speaker 1: doesn't mean that we don't accomplish anything, but we value 356 00:23:06,320 --> 00:23:10,359 Speaker 1: you know, interaction and family and friends, you know all that. 357 00:23:11,240 --> 00:23:14,120 Speaker 1: And so because of that, if you have too much 358 00:23:14,160 --> 00:23:17,560 Speaker 1: to drink and you wake up hungover, as long as 359 00:23:17,560 --> 00:23:22,199 Speaker 1: you have not bothered anybody, then no one is shaking 360 00:23:22,240 --> 00:23:26,199 Speaker 1: their finger at you and saying, oh, you wasted, you 361 00:23:26,240 --> 00:23:30,520 Speaker 1: know the time. It's like this happens. Trying not to 362 00:23:30,560 --> 00:23:35,040 Speaker 1: make it happen too regularly, but like this is what 363 00:23:35,119 --> 00:23:39,600 Speaker 1: it is to be human. This mindset around drinking, along 364 00:23:39,640 --> 00:23:43,280 Speaker 1: with the creativity and rebellion inherent to the city that 365 00:23:43,359 --> 00:23:46,720 Speaker 1: gave us jazz and all. This combining of cultures made 366 00:23:46,800 --> 00:23:52,439 Speaker 1: New Orleans fertile ground for inventing or at least popularizing cocktails. Yes, 367 00:23:52,960 --> 00:23:54,960 Speaker 1: even before we went to New Orleans, I feel like 368 00:23:54,960 --> 00:23:57,439 Speaker 1: it comes up all the time somewhere or another in 369 00:23:57,480 --> 00:24:00,800 Speaker 1: our cocktail and alcohol episodes. That city does, and like 370 00:24:00,880 --> 00:24:03,400 Speaker 1: we were talking about in our Gumbo episode, a lot 371 00:24:03,480 --> 00:24:07,720 Speaker 1: of them tell the story of the city in a glass. Yeah, okay, 372 00:24:07,760 --> 00:24:10,400 Speaker 1: so you had that rum and brandy and whiskey all 373 00:24:10,440 --> 00:24:13,200 Speaker 1: coming in. Um, you had champagne from France and when 374 00:24:13,240 --> 00:24:15,960 Speaker 1: absent typic over there, New Orleans picked that up too. 375 00:24:16,359 --> 00:24:18,920 Speaker 1: Around the same time, in the early to mid eight hundreds, 376 00:24:19,040 --> 00:24:23,399 Speaker 1: pharmacists like one Antoine the show were concocting the herbal 377 00:24:23,440 --> 00:24:26,600 Speaker 1: tinctures sold at the time as medicine that we know 378 00:24:26,720 --> 00:24:30,320 Speaker 1: today as bitters. Show it's bitterers, a trade coming up 379 00:24:30,359 --> 00:24:32,920 Speaker 1: through the Caribbean and South America brought citrus and other 380 00:24:32,960 --> 00:24:37,320 Speaker 1: tropical fruit, and all of that is how we get 381 00:24:37,520 --> 00:24:41,480 Speaker 1: these classic New Orleans cocktails, the Sasarek, the view Carre, 382 00:24:41,720 --> 00:24:44,680 Speaker 1: the Grasshopper, the Hurricane, the Ramos Gin Fizz, the French 383 00:24:44,680 --> 00:24:47,440 Speaker 1: seventy five, the Pims Cup. I hear people shouting angrily. 384 00:24:47,480 --> 00:24:50,159 Speaker 1: Now I am one of them. Yes, those last two 385 00:24:50,200 --> 00:24:54,080 Speaker 1: are from Paris and London. Yeah, but New Orleans does 386 00:24:54,160 --> 00:24:56,639 Speaker 1: lay a certain amount of claim to them. And in 387 00:24:56,800 --> 00:25:00,880 Speaker 1: cases like those, I'd say that the confusion argument over 388 00:25:00,880 --> 00:25:04,040 Speaker 1: which place or which bartender made a drink first is 389 00:25:04,080 --> 00:25:07,600 Speaker 1: indicative of the economic and cultural trade happening at various 390 00:25:07,600 --> 00:25:10,720 Speaker 1: points in time, and that trade is the story of 391 00:25:10,760 --> 00:25:13,760 Speaker 1: New Orleans. Elisabah spoke to this on her podcast with 392 00:25:13,800 --> 00:25:17,960 Speaker 1: an episode about the Sazerac from July, which y'all should 393 00:25:18,040 --> 00:25:22,960 Speaker 1: check out, and the episode is called the Sazerac makes sense, Hey, 394 00:25:23,000 --> 00:25:26,160 Speaker 1: but here's the taste, Abigail and I tell the entire 395 00:25:26,240 --> 00:25:28,520 Speaker 1: history of New Orleans using only the ingredients and a 396 00:25:28,560 --> 00:25:32,040 Speaker 1: sazerat cocktail. So the Sazak is the official cocktail of 397 00:25:32,080 --> 00:25:35,359 Speaker 1: New Orleans. In two thousand eight, the Louisiana Legislature passed 398 00:25:35,359 --> 00:25:39,240 Speaker 1: a resolution making the sazerak the city's official drink. And 399 00:25:39,280 --> 00:25:41,800 Speaker 1: that sounds like a joke, but in fact that it is. 400 00:25:42,320 --> 00:25:45,600 Speaker 1: It is just rounded in the story of the city 401 00:25:45,880 --> 00:25:49,960 Speaker 1: and every component of it was either invented here, found 402 00:25:50,000 --> 00:25:55,120 Speaker 1: a home here is illustrative of people who came here, 403 00:25:55,760 --> 00:25:59,240 Speaker 1: whether it's French, Caribbean, American, all of these forces that 404 00:25:59,320 --> 00:26:04,840 Speaker 1: kind of combined nd to um to inform the evolution 405 00:26:04,920 --> 00:26:11,480 Speaker 1: of the city. Um. So that's I mean, that's kind 406 00:26:11,480 --> 00:26:13,520 Speaker 1: of it's it's a story I tell a lot because 407 00:26:13,760 --> 00:26:19,280 Speaker 1: I uh, because I get hired to do it. Um. 408 00:26:19,400 --> 00:26:23,320 Speaker 1: But but yeah, they and I think really more than 409 00:26:23,359 --> 00:26:28,280 Speaker 1: any cocktail I can think of. There's so much just 410 00:26:28,640 --> 00:26:33,200 Speaker 1: literally in the glass. What's in the glass, by the way, 411 00:26:34,680 --> 00:26:42,199 Speaker 1: sasarec what is it? Well, what's in the glass is 412 00:26:42,280 --> 00:26:46,600 Speaker 1: a rye whiskey, absinthe or another any flavored liqueur cube 413 00:26:46,600 --> 00:26:49,919 Speaker 1: of sugar, crushed bitters and lemon peel are chilled and 414 00:26:49,960 --> 00:26:54,080 Speaker 1: served straight up. It's complex, it's bitter and strong and 415 00:26:54,200 --> 00:26:58,240 Speaker 1: sweet and refreshing. Definitely a sazerack episode in our future, 416 00:26:58,320 --> 00:27:01,680 Speaker 1: with all due respect to drink and learn, yep. And 417 00:27:01,800 --> 00:27:04,040 Speaker 1: we made sure to drink some of those while we 418 00:27:04,040 --> 00:27:07,800 Speaker 1: were in New Orleans. Oh yeah, yeah, of those others 419 00:27:07,840 --> 00:27:10,520 Speaker 1: that we mentioned above, though, perhaps one of my favorites 420 00:27:10,600 --> 00:27:17,639 Speaker 1: is the Ramos Gin Fizz Ready for it always? What 421 00:27:17,920 --> 00:27:22,920 Speaker 1: is it? Well? This is a perhaps obviously gin based 422 00:27:23,000 --> 00:27:25,600 Speaker 1: drink with lemon and lime juice, orange flower water, but 423 00:27:25,720 --> 00:27:29,560 Speaker 1: of sugar and then dairy and egg white whipped into 424 00:27:29,600 --> 00:27:33,600 Speaker 1: a lovely, bright floral foam with a layer of silky 425 00:27:33,680 --> 00:27:36,400 Speaker 1: punch beneath it. It's often thought of as a breakfast 426 00:27:36,480 --> 00:27:38,639 Speaker 1: or brunch drink and eye opener, as folks like to 427 00:27:38,680 --> 00:27:41,280 Speaker 1: call them. One of the most famous places to order 428 00:27:41,320 --> 00:27:44,480 Speaker 1: it in New Orleans is Brossard's, a French quarter restaurant 429 00:27:44,520 --> 00:27:48,040 Speaker 1: that will be celebrating its hundredth anniversary next year. Been 430 00:27:48,080 --> 00:27:51,080 Speaker 1: around for just a second um, and its connection with 431 00:27:51,119 --> 00:27:53,840 Speaker 1: the Ramos Gin Fizz is due in no small part 432 00:27:53,960 --> 00:27:56,800 Speaker 1: to the drink program at its Empire Bar, which is 433 00:27:56,840 --> 00:27:59,920 Speaker 1: pioneered in by one Paul Gustings, who, if you have 434 00:28:00,000 --> 00:28:02,879 Speaker 1: and heard of he was called by the online publication 435 00:28:02,960 --> 00:28:07,840 Speaker 1: Neat Poor a legendary curmudgeon and bartender, and I think 436 00:28:07,840 --> 00:28:10,080 Speaker 1: that just about sums it up. Yeah, I think so. 437 00:28:10,960 --> 00:28:14,359 Speaker 1: We spoke to Rebecca Shapman, the general manager episodes about 438 00:28:14,400 --> 00:28:17,240 Speaker 1: this cocktail. It really is. So the ramos gin Fizz 439 00:28:17,560 --> 00:28:21,560 Speaker 1: is this incredible concoction um. The way that it's described, 440 00:28:21,560 --> 00:28:23,560 Speaker 1: we describe it to guess when they taste it, it's 441 00:28:23,600 --> 00:28:25,760 Speaker 1: like a key line pie, right, So it's a key 442 00:28:25,800 --> 00:28:29,280 Speaker 1: line pine and bass. And essentially what happens is when 443 00:28:29,359 --> 00:28:33,440 Speaker 1: you have heavy cream gin um orange flower water. But 444 00:28:33,560 --> 00:28:36,120 Speaker 1: if we really really light handed with the orange flower water, 445 00:28:36,200 --> 00:28:39,040 Speaker 1: you only want to do maximum three drops, but three 446 00:28:39,160 --> 00:28:43,160 Speaker 1: very small drops because it's an incredibly powerful ingredient um, 447 00:28:43,200 --> 00:28:45,600 Speaker 1: the heavy cream and then egg whites um. So what 448 00:28:45,680 --> 00:28:47,280 Speaker 1: you do is you build all of that into your 449 00:28:47,280 --> 00:28:50,520 Speaker 1: shaker and then your ice, and essentially you're almost making 450 00:28:50,520 --> 00:28:52,600 Speaker 1: when you start to do your shake, which should be 451 00:28:53,360 --> 00:28:56,080 Speaker 1: so it's rumored that you're supposed to do an eight 452 00:28:56,080 --> 00:28:59,400 Speaker 1: minute shake to get the perfect ramos en fiz. I 453 00:28:59,400 --> 00:29:01,800 Speaker 1: don't have those on the guns. And you'll start to 454 00:29:01,960 --> 00:29:05,880 Speaker 1: feel and hear the maringue building in the tent. So 455 00:29:05,960 --> 00:29:08,960 Speaker 1: the ice is acting as the blender technique, and as 456 00:29:09,000 --> 00:29:11,920 Speaker 1: you start to get that figure eight motion when you're building, 457 00:29:12,320 --> 00:29:15,520 Speaker 1: you will feel the air building in the maringue starting 458 00:29:15,520 --> 00:29:17,040 Speaker 1: to build. So then when you go to poor, you 459 00:29:17,080 --> 00:29:20,280 Speaker 1: still have liquid, and so then it's adding even more air, 460 00:29:20,560 --> 00:29:23,160 Speaker 1: making that maringue grow. And then the final step to 461 00:29:23,160 --> 00:29:26,600 Speaker 1: get that nice, beautiful frothiness is to add seltzer or 462 00:29:26,640 --> 00:29:29,640 Speaker 1: club soda, whichever your preference maybe, So then that continues 463 00:29:30,000 --> 00:29:34,760 Speaker 1: to grow and you get that beautiful marshmallowy meringue, gorgeous topping. 464 00:29:35,720 --> 00:29:38,800 Speaker 1: But it's tasty and it's refreshing. So I've I've gotten 465 00:29:38,840 --> 00:29:45,120 Speaker 1: myself in trouble a couple of times. Eight minutes eight minutes. 466 00:29:46,040 --> 00:29:48,160 Speaker 1: You know, you either the bartender that you go and 467 00:29:48,200 --> 00:29:50,400 Speaker 1: ask for a ring, which and fisophore is either going 468 00:29:50,480 --> 00:29:52,720 Speaker 1: to love you or hate you, like there's there's no 469 00:29:52,880 --> 00:29:54,440 Speaker 1: if and or other. It's either going to be a 470 00:29:54,440 --> 00:29:57,240 Speaker 1: delarted bartender ready to shake the hell out of something, 471 00:29:57,760 --> 00:30:02,560 Speaker 1: or it's going to be that aggravated grunt of Okay, alright, 472 00:30:02,720 --> 00:30:04,840 Speaker 1: it's already do it. But for them, I'll be honest. 473 00:30:04,880 --> 00:30:07,080 Speaker 1: It is fun. It's fun to see everyone's face when 474 00:30:07,080 --> 00:30:09,080 Speaker 1: you make it. Um, it is incredible. It is a 475 00:30:09,080 --> 00:30:11,959 Speaker 1: little labor intensive, so like all good things, you know, 476 00:30:12,040 --> 00:30:15,200 Speaker 1: they come to those who wait. Legend has it that 477 00:30:15,280 --> 00:30:19,160 Speaker 1: it was invented in by one Henry C. Ramos at 478 00:30:19,160 --> 00:30:22,480 Speaker 1: the Imperial Cabinet Saloon, where he retained rights to the 479 00:30:22,520 --> 00:30:25,440 Speaker 1: drink until his son sold it after Prohibition to the 480 00:30:25,440 --> 00:30:28,680 Speaker 1: Salzack Bar at the Roosevelt Hotel, which was frequented at 481 00:30:28,680 --> 00:30:31,760 Speaker 1: the time by posh people like Louisiana governor and Senator 482 00:30:32,000 --> 00:30:34,440 Speaker 1: Hue Long. You know, it was remembered that Hui Plong 483 00:30:34,880 --> 00:30:37,960 Speaker 1: stole a bartender from the Roosevelt Hotel um So those 484 00:30:37,960 --> 00:30:43,000 Speaker 1: Sazait bars located inside um So. In that bar, basically, 485 00:30:43,320 --> 00:30:47,200 Speaker 1: Hui Plong insisted that he hired that bartender and they 486 00:30:47,240 --> 00:30:49,760 Speaker 1: follow them around the country making the Ramos genas for 487 00:30:49,800 --> 00:30:53,680 Speaker 1: him because he made the best one. Oh wow, he 488 00:30:53,840 --> 00:31:10,840 Speaker 1: must have had awesome arms, right. And we also visited 489 00:31:10,840 --> 00:31:15,560 Speaker 1: Our Nose, which celebrated its hundred anniversary last year. Over 490 00:31:15,680 --> 00:31:18,960 Speaker 1: that century that it has existed, Our Nose basically took 491 00:31:19,000 --> 00:31:21,600 Speaker 1: over a whole city block with this like amalgam of 492 00:31:21,640 --> 00:31:24,440 Speaker 1: dining rooms and bars and kitchens and events spaces and 493 00:31:24,520 --> 00:31:28,880 Speaker 1: a Mardi Gras costume museum. One part of the complex 494 00:31:28,960 --> 00:31:36,480 Speaker 1: is a bar called French seventy five after the cocktail. Hey, 495 00:31:36,600 --> 00:31:38,960 Speaker 1: don't get cheeky, what the French seventy five is is 496 00:31:39,000 --> 00:31:42,280 Speaker 1: a matter of some debate. It's definitely a lemon juice, 497 00:31:42,320 --> 00:31:44,280 Speaker 1: a bit of sugar and a sparkling wine to top 498 00:31:44,320 --> 00:31:46,960 Speaker 1: it off. But the base liquor that can be a 499 00:31:47,000 --> 00:31:49,520 Speaker 1: couple of things. We spoke in the French seventy five 500 00:31:49,560 --> 00:31:52,720 Speaker 1: bar with Katie Casparian, who is our nose co owner 501 00:31:52,960 --> 00:31:56,760 Speaker 1: and operator. Um. You know, there's some speculation on whether 502 00:31:56,760 --> 00:31:59,680 Speaker 1: the French seventy five cocktail was originally created with gin 503 00:32:00,400 --> 00:32:03,720 Speaker 1: or with Kognak. We think it was with Kognak. We 504 00:32:03,760 --> 00:32:06,640 Speaker 1: think it tastes better with kogiac. Ours is made with Koonyak. 505 00:32:07,240 --> 00:32:10,960 Speaker 1: Um and so I think that we probably serve more 506 00:32:10,960 --> 00:32:14,040 Speaker 1: French seventi fives in any other place in the world. Um. 507 00:32:14,040 --> 00:32:16,680 Speaker 1: And it's just become our sort of signature cocktail, not 508 00:32:16,760 --> 00:32:20,160 Speaker 1: just in here but throughout the restaurant. Um. And it's delicious, 509 00:32:20,160 --> 00:32:24,280 Speaker 1: it's refreshing, and um we think that there was a 510 00:32:24,360 --> 00:32:27,400 Speaker 1: resurgence in the country because of it. I do love 511 00:32:27,440 --> 00:32:31,960 Speaker 1: a French five there exactly. Just refreshing is a lovely 512 00:32:32,000 --> 00:32:33,880 Speaker 1: way to put it. They will knock you on your butt. 513 00:32:33,920 --> 00:32:37,800 Speaker 1: They will They are suspicious in the way that they 514 00:32:37,840 --> 00:32:40,000 Speaker 1: do it because you don't know what's happening until all 515 00:32:40,000 --> 00:32:42,960 Speaker 1: of a sudden you're down. But it's but it's good. 516 00:32:43,040 --> 00:32:47,520 Speaker 1: It's good. It's a good fall. Another future cocktail hour 517 00:32:47,960 --> 00:32:51,000 Speaker 1: for sure. One cocktail we won't be doing a future 518 00:32:51,000 --> 00:32:53,600 Speaker 1: episode on, but can't help mentioning as a one that 519 00:32:53,680 --> 00:32:57,120 Speaker 1: Elizabeth told us about a friend of hers accidentally in 520 00:32:57,280 --> 00:33:01,120 Speaker 1: cocting my friends Steve Yamada who works at Latitude twenty 521 00:33:01,240 --> 00:33:05,520 Speaker 1: nine fantastic t bar, super talented bartender. Um kind of 522 00:33:05,600 --> 00:33:08,760 Speaker 1: made his way, worked his way up, did a lot 523 00:33:08,760 --> 00:33:12,000 Speaker 1: of catering gigs with the soda, rum and coke kind 524 00:33:12,000 --> 00:33:18,479 Speaker 1: of thing. Didn't know anything about cocktails, and so he 525 00:33:18,600 --> 00:33:22,720 Speaker 1: parleyed like this past catering experience and eventually gets a 526 00:33:22,800 --> 00:33:26,000 Speaker 1: job at Bubba Gumps. So somebody who orders an old 527 00:33:26,000 --> 00:33:28,440 Speaker 1: Fashioned and he doesn't know what that is, and so 528 00:33:28,480 --> 00:33:31,520 Speaker 1: we asked the bartender. It was a little guy. It's like, 529 00:33:31,600 --> 00:33:32,960 Speaker 1: how do I make that? What do I do? Because 530 00:33:32,960 --> 00:33:37,560 Speaker 1: there was no internet, So he says, grabbed the bottle 531 00:33:37,600 --> 00:33:41,760 Speaker 1: with the paper on it, meaning the bidders just make 532 00:33:41,800 --> 00:33:44,360 Speaker 1: it to put some put some whiskey and sugar, mush 533 00:33:44,440 --> 00:33:47,520 Speaker 1: up a cherry and then the bottle with the paper. 534 00:33:49,840 --> 00:33:54,479 Speaker 1: Steve made an old old fashioned with what's your shirt sauce? 535 00:33:56,320 --> 00:33:59,640 Speaker 1: And it was it was not sent back. He made 536 00:33:59,640 --> 00:34:02,680 Speaker 1: four him them that NiFe, presumably for the same person 537 00:34:02,920 --> 00:34:06,040 Speaker 1: who thought, what an interesting I mean like, at its essence, 538 00:34:07,160 --> 00:34:12,200 Speaker 1: it is a bitter product, you know, oh mommy not dry. 539 00:34:13,280 --> 00:34:16,839 Speaker 1: Speaking of ummmy and different takes on cocktails, let's take 540 00:34:16,880 --> 00:34:19,520 Speaker 1: a look at the modern cocktail scene in New Orleans. 541 00:34:19,560 --> 00:34:21,600 Speaker 1: But first let's take a quick break for words from 542 00:34:21,640 --> 00:34:33,560 Speaker 1: our sponsor, and we're back. Thank you sponsor, Yes, thank you. 543 00:34:34,400 --> 00:34:36,840 Speaker 1: So uh. The United States, as you may have noticed, 544 00:34:36,880 --> 00:34:39,719 Speaker 1: is in the midst of a vast craft cocktail renaissance 545 00:34:40,040 --> 00:34:43,400 Speaker 1: after the dark ages of the eighties. That it's prepackaged, 546 00:34:43,480 --> 00:34:48,000 Speaker 1: sweetened to heck, drink mixes look science. Just because you 547 00:34:48,120 --> 00:34:51,040 Speaker 1: can approximate sour mix with corn syrup and citric acid 548 00:34:51,120 --> 00:34:55,319 Speaker 1: doesn't mean you should anyway. It's a Jurassic Park of 549 00:34:55,360 --> 00:35:02,480 Speaker 1: cocktail arguent. It's interesting as New Orleans has the intergenerational 550 00:35:02,560 --> 00:35:06,800 Speaker 1: community aspect, so they never really rejected the old studgy 551 00:35:06,840 --> 00:35:10,640 Speaker 1: cut tails of their parents like most Americans did. Those 552 00:35:10,880 --> 00:35:13,640 Speaker 1: never went out of fashion, but the eighties still had 553 00:35:13,680 --> 00:35:17,600 Speaker 1: an impact. Think of those slushing machines and if that's 554 00:35:17,600 --> 00:35:20,719 Speaker 1: what you're looking for, you will find it. But the 555 00:35:21,000 --> 00:35:24,160 Speaker 1: large aircraft movement has opened up a lot of opportunities. 556 00:35:24,680 --> 00:35:27,319 Speaker 1: Uh take the aforementioned French seventy five bar. It was 557 00:35:27,320 --> 00:35:30,480 Speaker 1: only rebranded with that name in two thousand one, which 558 00:35:30,560 --> 00:35:34,040 Speaker 1: was during the early surge of that craft renaissance, and 559 00:35:34,160 --> 00:35:37,879 Speaker 1: even those slushes have gotten fancy treatments. Dicky Brennan talked 560 00:35:37,880 --> 00:35:40,239 Speaker 1: about his take on the old school milk punch, which 561 00:35:40,280 --> 00:35:42,560 Speaker 1: is one of those eye openers we talked about, made 562 00:35:42,560 --> 00:35:45,879 Speaker 1: with sweetened milk and your liquor of choice. I grew 563 00:35:45,960 --> 00:35:49,560 Speaker 1: up where we made a basic milk punch and the 564 00:35:49,640 --> 00:35:53,440 Speaker 1: years it was branding milk punch, then our families started 565 00:35:53,480 --> 00:35:58,440 Speaker 1: doing bourbon milk punch. Um. So I grew up with 566 00:35:58,480 --> 00:36:02,840 Speaker 1: a very simple bourbon punch recipe. And when we opened 567 00:36:02,920 --> 00:36:07,760 Speaker 1: up here on Bourbon Street Bourbon House, the this proliferation 568 00:36:07,840 --> 00:36:11,520 Speaker 1: of dacary shops up and down the street, you know, 569 00:36:11,560 --> 00:36:14,839 Speaker 1: and they're real sweet, I mean not knocking them. And 570 00:36:14,880 --> 00:36:16,759 Speaker 1: the fun thing about New Orleans you can walk up 571 00:36:16,800 --> 00:36:20,960 Speaker 1: and down the street with a cocktail. Um. So we 572 00:36:21,040 --> 00:36:24,400 Speaker 1: knew we wanted to do something to add two to enhanced, 573 00:36:24,480 --> 00:36:28,080 Speaker 1: to be a little different. Um, and so we created 574 00:36:28,120 --> 00:36:32,719 Speaker 1: a frozen bourbon milk punch. It's uh, I call it 575 00:36:32,760 --> 00:36:36,880 Speaker 1: an adult milkshake. It's basically, you know, it's not what 576 00:36:37,000 --> 00:36:40,000 Speaker 1: you would find in the in the Daciries, you know, 577 00:36:40,480 --> 00:36:43,200 Speaker 1: sweet and I mean this is it's a custard that 578 00:36:43,239 --> 00:36:47,879 Speaker 1: we freeze with bourbon and you know, um, and it's 579 00:36:49,000 --> 00:36:52,400 Speaker 1: it's really become one of our signature items. All right. 580 00:36:54,640 --> 00:36:58,359 Speaker 1: That was a good evolution. We got to try them. 581 00:36:58,400 --> 00:37:02,360 Speaker 1: They were delicious. Oh yeah, got nutmeg on top. It 582 00:37:02,440 --> 00:37:05,839 Speaker 1: was wonderful. We also got a chance to talk about 583 00:37:05,880 --> 00:37:09,400 Speaker 1: the current state of the cocktail scene with Bryson Downham, 584 00:37:09,640 --> 00:37:14,320 Speaker 1: beverage director for Tupes South and Tupes Metery. Interestingly, like Elizabeth, 585 00:37:14,640 --> 00:37:17,760 Speaker 1: he took a bit of an indirect route to the industry. 586 00:37:18,760 --> 00:37:22,600 Speaker 1: And I got really, really good fascinated by making drains 587 00:37:23,120 --> 00:37:25,719 Speaker 1: because at the time I went to really like the 588 00:37:25,760 --> 00:37:29,080 Speaker 1: taste of alcohol, and but I would have him try 589 00:37:29,120 --> 00:37:31,040 Speaker 1: a cocktail and be impressed and would think it was good. 590 00:37:31,080 --> 00:37:33,200 Speaker 1: So I wanted to do this thing where I would 591 00:37:33,520 --> 00:37:38,360 Speaker 1: take something that is literally poison uh, and like and 592 00:37:38,800 --> 00:37:41,399 Speaker 1: almost repulsive to the palette and crafted with my own 593 00:37:41,400 --> 00:37:45,880 Speaker 1: hands into something that is beautiful and tasty. Um. And 594 00:37:45,960 --> 00:37:52,319 Speaker 1: also so the my my degrees or neuroscience, so that 595 00:37:52,480 --> 00:37:54,719 Speaker 1: the social aspect was also important, because I didn't want 596 00:37:54,760 --> 00:37:57,719 Speaker 1: to be locked away in a lab with with a 597 00:37:57,719 --> 00:38:01,200 Speaker 1: bunch of very quiet people all day and being at 598 00:38:01,239 --> 00:38:05,719 Speaker 1: the bar, being in the restaurant. You tried into the opposite. Yeah, loose, 599 00:38:07,000 --> 00:38:09,840 Speaker 1: But now I get to manipulate people's prayin chemistry in 600 00:38:09,920 --> 00:38:12,600 Speaker 1: a much more hands on fashion. So I still think 601 00:38:12,600 --> 00:38:15,719 Speaker 1: that I am working within my field. No argument here. 602 00:38:16,400 --> 00:38:18,440 Speaker 1: We asked Bryson about some of the new drinks he's 603 00:38:18,440 --> 00:38:21,759 Speaker 1: working on and what he is excited about, and then 604 00:38:21,800 --> 00:38:26,320 Speaker 1: also the the incorporation of of different different ingredients that 605 00:38:26,360 --> 00:38:30,759 Speaker 1: aren't having traditionally to thoughtymous drink ingredients, like more like 606 00:38:30,920 --> 00:38:35,520 Speaker 1: savory things, and like thinking about a more as as 607 00:38:35,520 --> 00:38:39,759 Speaker 1: a dish, like a composed dish than just a one 608 00:38:39,800 --> 00:38:43,200 Speaker 1: note or even a nuanced cocktail that you you only 609 00:38:43,280 --> 00:38:47,720 Speaker 1: utilizees traditional things like we use a lot of salt 610 00:38:47,840 --> 00:38:51,840 Speaker 1: and black pepper and other seasons human and whatnot in 611 00:38:52,280 --> 00:38:56,600 Speaker 1: cocktails here, and that's it's a lot of fun. It 612 00:38:56,640 --> 00:39:01,080 Speaker 1: makes for a more unique experience with your drink. And 613 00:39:01,440 --> 00:39:04,800 Speaker 1: that's that's definitely uh going off throughout the country. You 614 00:39:04,880 --> 00:39:07,920 Speaker 1: see more and more like vegetable bases and things like 615 00:39:07,960 --> 00:39:12,000 Speaker 1: that in your drinks that I'm interested to see how 616 00:39:12,040 --> 00:39:15,279 Speaker 1: far it goes and what people come up with as 617 00:39:15,320 --> 00:39:18,880 Speaker 1: they begin to incorporate more and more nontraditional greens and 618 00:39:19,280 --> 00:39:23,120 Speaker 1: in drinks. And Dickie Brennan summed up the recent past 619 00:39:23,200 --> 00:39:28,120 Speaker 1: and future of cocktails in New Orleans this way, you know, 620 00:39:29,120 --> 00:39:33,440 Speaker 1: going way back in time with the creation of a cocktail, 621 00:39:34,120 --> 00:39:36,440 Speaker 1: I think it was it was just a part of 622 00:39:36,440 --> 00:39:41,280 Speaker 1: the daily routine. You know. They were called coffee houses, 623 00:39:42,360 --> 00:39:45,400 Speaker 1: and that's where you would take the break to go 624 00:39:45,440 --> 00:39:48,279 Speaker 1: in and have a drink um, you know, in the 625 00:39:48,320 --> 00:39:50,120 Speaker 1: middle of the day or in the morning. You know, 626 00:39:50,160 --> 00:39:52,920 Speaker 1: when I lived in France, if you go to the 627 00:39:52,960 --> 00:39:56,040 Speaker 1: market early in the morning, then you go into the 628 00:39:56,040 --> 00:39:59,000 Speaker 1: coffee shops, someone might be having an expresso, but someone 629 00:39:59,040 --> 00:40:03,040 Speaker 1: else is having a cocktail, you know, um, and then 630 00:40:03,280 --> 00:40:06,279 Speaker 1: you know an absent or whatever. So I think a 631 00:40:06,360 --> 00:40:10,000 Speaker 1: lot of that culture was here in the city um 632 00:40:10,080 --> 00:40:15,879 Speaker 1: drinking UM. But what I love about today is it's 633 00:40:15,920 --> 00:40:21,560 Speaker 1: like when in the eighties we started educating with color institutes. 634 00:40:22,920 --> 00:40:27,480 Speaker 1: We now have a generation and they've gotten educated. In 635 00:40:27,520 --> 00:40:31,000 Speaker 1: the spirit's world. What do we call mixologists? You know, 636 00:40:31,239 --> 00:40:33,879 Speaker 1: not quite sure yet where we're going with the name, 637 00:40:33,920 --> 00:40:37,520 Speaker 1: but the professionals and they really, uh can give a 638 00:40:37,600 --> 00:40:41,759 Speaker 1: customer an experience that you didn't experience when you walked 639 00:40:41,800 --> 00:40:44,040 Speaker 1: and say, give me an old fashioned you know. Now 640 00:40:44,080 --> 00:40:46,840 Speaker 1: it's what bourbon would you like with your old fashioned 641 00:40:47,360 --> 00:40:49,560 Speaker 1: you know? And then the young missologists saying, we'll tell 642 00:40:49,560 --> 00:40:51,640 Speaker 1: me kind of what what what do you like? You know, 643 00:40:51,680 --> 00:40:54,120 Speaker 1: what do you like sweet? Do you like hit? Or 644 00:40:54,440 --> 00:40:56,480 Speaker 1: you know? It picks the right wrong or picks the 645 00:40:56,560 --> 00:41:01,520 Speaker 1: right bourbon for you to have that great experience. Um so, 646 00:41:01,560 --> 00:41:04,480 Speaker 1: I mean it's I don't know which goes like in 647 00:41:04,520 --> 00:41:07,080 Speaker 1: ten years, but what's happened the last ten years has 648 00:41:07,120 --> 00:41:12,319 Speaker 1: been crazy, certainly in the spirits world. Let's end with 649 00:41:12,360 --> 00:41:16,400 Speaker 1: some advice from Amy Sins, founder of Lanois, for those 650 00:41:16,600 --> 00:41:20,120 Speaker 1: visiting New Orleans as a resident of the French Quarter. 651 00:41:20,239 --> 00:41:23,120 Speaker 1: I will say, when it comes to drinking in New Orleans, 652 00:41:23,600 --> 00:41:26,160 Speaker 1: if it is red, green, or purple and served in 653 00:41:26,200 --> 00:41:28,960 Speaker 1: a cup on Bourbon Street, do not drink more than one. 654 00:41:30,160 --> 00:41:32,320 Speaker 1: If I am off on a Friday night, there's nothing 655 00:41:32,360 --> 00:41:35,959 Speaker 1: more exciting than watching the security cameras outside my house 656 00:41:35,960 --> 00:41:38,200 Speaker 1: and watching what happens to people who drink more than one. 657 00:41:39,160 --> 00:41:43,240 Speaker 1: But also, it is a marathon, not a sprint. Paste 658 00:41:43,239 --> 00:41:47,360 Speaker 1: yourself and eat every three hours. If you're not eating 659 00:41:47,400 --> 00:41:51,800 Speaker 1: every three hours, you cannot fit it in. And remember 660 00:41:51,960 --> 00:41:55,160 Speaker 1: that three days is not enough. You really need to 661 00:41:55,200 --> 00:41:59,239 Speaker 1: be here for a week. And before you come, my 662 00:41:59,400 --> 00:42:02,160 Speaker 1: suggestion is that you eat as much as you can 663 00:42:02,680 --> 00:42:05,839 Speaker 1: for two weeks before you get here. Then you can 664 00:42:05,920 --> 00:42:08,719 Speaker 1: stretch your stomach and then you can eat more when 665 00:42:08,760 --> 00:42:11,000 Speaker 1: you get here. There are people who have this idea 666 00:42:11,080 --> 00:42:13,879 Speaker 1: that they're going to eat less and diet so they 667 00:42:13,880 --> 00:42:17,000 Speaker 1: can enjoy more of the calories here. Don't worry, we 668 00:42:17,120 --> 00:42:19,920 Speaker 1: keep the calories at the airport when you leave, so 669 00:42:20,120 --> 00:42:24,959 Speaker 1: it's okay. But definitely be prepared to eat and experience 670 00:42:25,120 --> 00:42:28,160 Speaker 1: as much as you can. And even if it's something 671 00:42:28,200 --> 00:42:32,520 Speaker 1: you think you don't like, try it. Always give something 672 00:42:32,680 --> 00:42:35,520 Speaker 1: three attempts. So if you say I don't like okra, 673 00:42:35,719 --> 00:42:40,000 Speaker 1: eat three different kinds of okra dishes and whatever it is. 674 00:42:40,040 --> 00:42:41,919 Speaker 1: If you really hate it, eat it. Fried and you'll 675 00:42:41,920 --> 00:42:47,400 Speaker 1: probably love it so very sound advice. This brings us 676 00:42:47,440 --> 00:42:50,399 Speaker 1: to the end of our third episode in our New 677 00:42:50,520 --> 00:42:53,120 Speaker 1: Orleans series of episodes. If you would like to write 678 00:42:53,160 --> 00:42:55,200 Speaker 1: to us, we would love to hear from you. Our 679 00:42:55,280 --> 00:42:58,319 Speaker 1: email is Hello at saber pod dot com. You can 680 00:42:58,360 --> 00:43:02,120 Speaker 1: also find us on social media. Yeah, we are on Facebook, Twitter, 681 00:43:02,160 --> 00:43:04,759 Speaker 1: and Instagram at savor Pod. We do hope to hear 682 00:43:04,800 --> 00:43:07,440 Speaker 1: from you. Thank you, as always to our super producers 683 00:43:07,520 --> 00:43:11,360 Speaker 1: Dylan Fagan and Andrew Howard, and our executive producer Christopher Hasiotis, 684 00:43:11,400 --> 00:43:13,960 Speaker 1: and all of our interviewees and the good folks who 685 00:43:14,000 --> 00:43:16,360 Speaker 1: put us in touch with them. Thanks to you for listening, 686 00:43:16,360 --> 00:43:17,959 Speaker 1: and we hope that lots more good things are coming 687 00:43:18,000 --> 00:43:21,840 Speaker 1: your way. We have to talk about what happened at 688 00:43:21,840 --> 00:43:25,759 Speaker 1: this bar because they, for one thing, it's like ninety 689 00:43:26,120 --> 00:43:28,560 Speaker 1: the tour starts at ten. They have it too for 690 00:43:28,640 --> 00:43:31,600 Speaker 1: one Hurricane special. Yeah, if you have a if you 691 00:43:31,680 --> 00:43:34,680 Speaker 1: have a ticket for the tour, then it's two for 692 00:43:34,760 --> 00:43:37,520 Speaker 1: one hurricanes for like eight dollars or twelve dollars or 693 00:43:37,600 --> 00:43:42,000 Speaker 1: something like that. Yes, and he the bartender at this 694 00:43:42,040 --> 00:43:44,840 Speaker 1: particular bar, was one of my favorites that we encountered 695 00:43:44,920 --> 00:43:48,000 Speaker 1: because okay, I didn't realize that New Orleans was a 696 00:43:48,000 --> 00:43:51,359 Speaker 1: big football town one and it was Davids Saints game 697 00:43:52,000 --> 00:43:57,799 Speaker 1: and he was just like already pre angry at everyone time. 698 00:43:59,440 --> 00:44:02,439 Speaker 1: And there was a guy in a kilt right who 699 00:44:02,680 --> 00:44:06,040 Speaker 1: was playing the ukulele. Oh yeah he yeah, he was 700 00:44:06,040 --> 00:44:11,560 Speaker 1: playing clearly. He had a monster dog. Yeah, monster in size. 701 00:44:11,840 --> 00:44:14,560 Speaker 1: He was very sweet, very sweet dog. Yeah, some kind 702 00:44:14,560 --> 00:44:17,520 Speaker 1: of Um I don't yeah, I think it was a 703 00:44:17,560 --> 00:44:23,280 Speaker 1: great Pyrenees. Yeah, bear Pyrenees, half Prenes. Who knew science 704 00:44:23,360 --> 00:44:25,839 Speaker 1: was capable of such a thing, but there he was. 705 00:44:26,239 --> 00:44:29,120 Speaker 1: It was the sweetest dog. And um, I could have 706 00:44:29,280 --> 00:44:32,759 Speaker 1: ridden him into battle. Yes, so yeah, that man would 707 00:44:32,760 --> 00:44:34,520 Speaker 1: have come along with you into battle. He would have, 708 00:44:35,200 --> 00:44:37,080 Speaker 1: he would have. Oh he was. He was very nice. 709 00:44:37,280 --> 00:44:39,560 Speaker 1: Um he was. He was like a D and D 710 00:44:39,760 --> 00:44:44,560 Speaker 1: character perside of the bar. Yes, he's playing Holy Diver 711 00:44:44,719 --> 00:44:50,240 Speaker 1: by Dio on ukulele. Yeah, I mean it was spectacular. 712 00:44:50,360 --> 00:44:53,759 Speaker 1: It was. It was spectacle. And the bartender was like, 713 00:44:53,880 --> 00:44:55,239 Speaker 1: I think he hit a sour note there, but hey, 714 00:44:55,239 --> 00:44:57,399 Speaker 1: won't you try together? Like he was just critiquing human 715 00:44:57,440 --> 00:44:59,920 Speaker 1: real time. The guy was like, oh, because I did, 716 00:45:00,040 --> 00:45:03,200 Speaker 1: and like and like when I played it back, it's great. 717 00:45:03,600 --> 00:45:05,959 Speaker 1: They have a very funny like that's a comedic duo. 718 00:45:06,320 --> 00:45:08,959 Speaker 1: If I've ever like that movie needs to be made. 719 00:45:09,080 --> 00:45:09,719 Speaker 1: Absolutely