1 00:00:08,920 --> 00:00:11,200 Speaker 1: Hello, and welcome to Saber production of iHeart Radio. I'm 2 00:00:11,200 --> 00:00:11,960 Speaker 1: Annie Reese and. 3 00:00:11,880 --> 00:00:14,480 Speaker 2: I'm more in Vocal Bam and today we have another 4 00:00:14,520 --> 00:00:17,720 Speaker 2: interview for you from Las Vegas and the Wind Resort. 5 00:00:18,840 --> 00:00:22,040 Speaker 1: Yes, yes, yes, yes, hopefully you've heard the last one 6 00:00:22,079 --> 00:00:25,840 Speaker 1: we did about Masa and how good of a time 7 00:00:25,840 --> 00:00:28,160 Speaker 1: we have there. But we got a couple of interviews 8 00:00:28,160 --> 00:00:29,800 Speaker 1: and we got more that we're going to do later. 9 00:00:30,240 --> 00:00:34,080 Speaker 2: Yeah, So this one is with Marina mercer Berini, the 10 00:00:34,080 --> 00:00:37,640 Speaker 2: winds Resort mixologist. And right, so if you did not 11 00:00:37,760 --> 00:00:40,160 Speaker 2: catch our last one, the Wind Resort in Las Vegas 12 00:00:40,200 --> 00:00:43,120 Speaker 2: invited us to come fly out and stay with them 13 00:00:43,400 --> 00:00:46,320 Speaker 2: and eat and drink everything, or at least as much 14 00:00:46,360 --> 00:00:50,040 Speaker 2: as we could over like less than twenty four hour period, 15 00:00:53,040 --> 00:00:56,960 Speaker 2: and then interview some of the humans responsible for different 16 00:00:57,000 --> 00:01:01,680 Speaker 2: aspects of their food and beverage programs. And they invited 17 00:01:01,720 --> 00:01:03,760 Speaker 2: us out to do this because hey, they're excited about them. 18 00:01:03,800 --> 00:01:06,400 Speaker 2: But be they teamed up with this company called Blue 19 00:01:06,400 --> 00:01:09,319 Speaker 2: Wire to build a podcast studio in the Wind Resort 20 00:01:10,240 --> 00:01:12,360 Speaker 2: and it is very fancy and has way more video 21 00:01:12,360 --> 00:01:16,520 Speaker 2: cameras that I'm used to podcasting with, and yeah, and 22 00:01:16,640 --> 00:01:19,440 Speaker 2: was a lovely experience. It really was. 23 00:01:19,520 --> 00:01:22,360 Speaker 1: Everyone was so kind, everyone was so forgiving. I was 24 00:01:23,360 --> 00:01:26,320 Speaker 1: chuckling to myself the other day about, uh, when you 25 00:01:26,360 --> 00:01:36,040 Speaker 1: first let some explotives fly, shall we say? They were laughing. Yeah. 26 00:01:36,120 --> 00:01:39,120 Speaker 2: Yeah, I seem real small and unassuming and like and 27 00:01:39,280 --> 00:01:41,640 Speaker 2: like real like on the up and up, like I guess, 28 00:01:41,720 --> 00:01:43,240 Speaker 2: I don't know. I don't know how I look. I 29 00:01:43,240 --> 00:01:45,480 Speaker 2: feel like a gremlin inside my own head all the time. 30 00:01:45,600 --> 00:01:50,360 Speaker 2: But yeah, so sometimes when when the spicy ones come out, uh, 31 00:01:50,640 --> 00:01:53,480 Speaker 2: people get a good laugh out about it. 32 00:01:53,480 --> 00:01:56,200 Speaker 1: It was very funny and also they were looking out. 33 00:01:56,240 --> 00:01:57,840 Speaker 1: I think I talked about this in the last one 34 00:01:58,440 --> 00:02:01,960 Speaker 1: that it's actually more relevant to this interview because we 35 00:02:02,040 --> 00:02:04,520 Speaker 1: got really lovely cocktails. 36 00:02:04,920 --> 00:02:08,800 Speaker 2: Oh yeah for this, Yeah, Marina brought brought us a 37 00:02:08,800 --> 00:02:11,600 Speaker 2: couple of beverages that were so good. 38 00:02:12,280 --> 00:02:14,560 Speaker 1: They were so good and they were beautiful and they 39 00:02:14,600 --> 00:02:19,800 Speaker 1: mastered your dress. Yeah, cocidentally, coincidentally, and we have pictures 40 00:02:19,800 --> 00:02:21,919 Speaker 1: of them on Instagram if you want to check them out. 41 00:02:23,200 --> 00:02:27,600 Speaker 1: But I got like some of the glitter which we're 42 00:02:27,600 --> 00:02:31,359 Speaker 1: going to talk about, on my face and they were. 43 00:02:31,480 --> 00:02:33,000 Speaker 2: They were like hold hold yeah. 44 00:02:33,080 --> 00:02:35,040 Speaker 1: The team was so nut. They were like, we don't 45 00:02:35,080 --> 00:02:36,919 Speaker 1: want you to be embarrassed. I was like, it's too late. 46 00:02:37,280 --> 00:02:42,919 Speaker 1: I've embarrassed myself already, but I appreciate it, Like. 47 00:02:42,919 --> 00:02:47,480 Speaker 2: That's my secret. I'm always embarrassed like that generally. 48 00:02:51,120 --> 00:02:54,760 Speaker 1: Because we aren't used to having the video component, which 49 00:02:54,800 --> 00:02:57,480 Speaker 1: I'm actually going to keep in mind the next time 50 00:02:57,480 --> 00:02:59,120 Speaker 1: we go, because I feel like I looked like I 51 00:02:59,200 --> 00:03:02,799 Speaker 1: rolled out of bed. But first perhaps I guess I 52 00:03:02,960 --> 00:03:09,080 Speaker 1: had probably, Yeah. 53 00:03:07,760 --> 00:03:12,320 Speaker 2: We had a busy morning, yes, but helpful information for 54 00:03:12,400 --> 00:03:15,360 Speaker 2: next time, for sure. I feel like in general, I'm 55 00:03:15,360 --> 00:03:18,880 Speaker 2: going to have a much better grip on everything. Okay, 56 00:03:18,960 --> 00:03:24,959 Speaker 2: but but right, So the Wind sponsored this trip out there, 57 00:03:26,040 --> 00:03:29,400 Speaker 2: but it was a genuine pleasure to get to go 58 00:03:29,520 --> 00:03:33,160 Speaker 2: to these restaurants and bars that are so so carefully 59 00:03:33,639 --> 00:03:37,600 Speaker 2: thought out and experiential, and to try all of these cool, 60 00:03:37,600 --> 00:03:39,800 Speaker 2: weird things that they're doing, and then to talk to 61 00:03:39,840 --> 00:03:42,440 Speaker 2: some of these human people who were also cool and weird. 62 00:03:44,160 --> 00:03:49,480 Speaker 1: Yeah, it was really fascinating to me to hear about 63 00:03:49,520 --> 00:03:53,600 Speaker 1: how they collaborated, Like when you're part of this kind 64 00:03:53,600 --> 00:03:58,680 Speaker 1: of huge thing which you want to have different experiences 65 00:03:58,720 --> 00:04:03,120 Speaker 1: but that all work, uh yeah, And to be able 66 00:04:03,440 --> 00:04:06,240 Speaker 1: to be responsible for drinks for like all of these 67 00:04:06,280 --> 00:04:09,000 Speaker 1: properties and for tailoring them and working with the chefs 68 00:04:09,000 --> 00:04:09,800 Speaker 1: and all that stuff. 69 00:04:09,800 --> 00:04:10,240 Speaker 2: It's just. 70 00:04:11,760 --> 00:04:14,880 Speaker 1: Really interesting in it kind of made me tired to. 71 00:04:14,960 --> 00:04:18,279 Speaker 2: Tell you about it. But yeah, yeah, because because Marina 72 00:04:18,600 --> 00:04:23,719 Speaker 2: is right as the resort mixologist, she's responsible for designing 73 00:04:24,080 --> 00:04:28,480 Speaker 2: basically every drink in every bar and restaurant throughout the 74 00:04:28,640 --> 00:04:34,400 Speaker 2: entire resort, which is a lot of those. Like everything 75 00:04:34,480 --> 00:04:38,120 Speaker 2: more complex than like a coffee or like a cola 76 00:04:38,720 --> 00:04:41,359 Speaker 2: or like a gin and tonic is her domain. 77 00:04:42,160 --> 00:04:44,960 Speaker 1: Mm hmmm, it's a lot. 78 00:04:46,960 --> 00:04:48,039 Speaker 2: Yes, it's a lot. 79 00:04:48,839 --> 00:04:52,160 Speaker 1: And we would kind of mention. People would ask us 80 00:04:52,160 --> 00:04:53,800 Speaker 1: why we were there, and then they'd get a kick 81 00:04:53,800 --> 00:04:56,400 Speaker 1: out of oh, you're doing the Blue Wire Studio, like 82 00:04:56,480 --> 00:04:59,520 Speaker 1: they knew it, And then we would say what we 83 00:04:59,520 --> 00:05:02,880 Speaker 1: were doing. They would know these names, yeah, people who 84 00:05:02,920 --> 00:05:06,280 Speaker 1: worked there. Yeah, they be like, oh, yeah, we worked 85 00:05:06,279 --> 00:05:08,400 Speaker 1: together to make this or this it's good. 86 00:05:08,839 --> 00:05:13,760 Speaker 2: Yeah. Oh and and yeah. And throughout throughout our time 87 00:05:13,800 --> 00:05:17,000 Speaker 2: there also, you know, we we we tried to hit 88 00:05:17,120 --> 00:05:20,320 Speaker 2: up a little bit of everything and and it was 89 00:05:20,400 --> 00:05:24,440 Speaker 2: all so it genuinely was so lovely, like like those 90 00:05:24,920 --> 00:05:27,960 Speaker 2: some of those cocktails that we had were really just 91 00:05:28,000 --> 00:05:36,120 Speaker 2: so good at bringing you to like a place of celebration. 92 00:05:37,680 --> 00:05:42,800 Speaker 1: Yeah, and it was cool too that you could see 93 00:05:42,839 --> 00:05:47,840 Speaker 1: the different themes, some more obvious than others at different places. 94 00:05:47,839 --> 00:05:49,800 Speaker 1: Like we went to one that was like is it 95 00:05:49,839 --> 00:05:51,680 Speaker 1: Spy themed or James Bond. 96 00:05:51,400 --> 00:05:53,320 Speaker 2: Theme something like that. 97 00:05:53,520 --> 00:05:56,599 Speaker 1: Yeah, maybe maybe, but I gotta I got a James 98 00:05:56,640 --> 00:05:58,400 Speaker 1: but I was on the James Bond page, I think. 99 00:06:00,440 --> 00:06:02,719 Speaker 1: But so there was that. And then I went to 100 00:06:03,080 --> 00:06:06,360 Speaker 1: like the last day, I went to like a beachside 101 00:06:06,680 --> 00:06:12,040 Speaker 1: bar and I got this like amazing light chi oh yeah, yeah, 102 00:06:12,040 --> 00:06:15,440 Speaker 1: oh my god. But yeah, just like these so like 103 00:06:15,480 --> 00:06:17,920 Speaker 1: if I go here, you get this experience. You go here, 104 00:06:18,960 --> 00:06:23,080 Speaker 1: it's this. So there's a lot for us to sample. 105 00:06:23,279 --> 00:06:24,560 Speaker 1: And we did sample. 106 00:06:25,320 --> 00:06:28,400 Speaker 2: We did, yes, yes, but right, and it's and it 107 00:06:28,480 --> 00:06:30,160 Speaker 2: is so cool. They have so many options and that 108 00:06:30,160 --> 00:06:34,440 Speaker 2: Marina really does focus in on making amazing non alcoholic 109 00:06:34,520 --> 00:06:37,720 Speaker 2: beverages as well as alcoholic ones, because that's an important 110 00:06:37,720 --> 00:06:38,160 Speaker 2: thing to have. 111 00:06:39,279 --> 00:06:42,119 Speaker 1: Yes, absolutely, and as she says in here, she doesn't 112 00:06:42,120 --> 00:06:44,520 Speaker 1: really drink. It's really fascinating. 113 00:06:45,839 --> 00:06:49,640 Speaker 2: Yeah. Oh but but okay, all right, we're going to 114 00:06:49,800 --> 00:06:52,960 Speaker 2: get into the interview in just a minute, but first 115 00:06:53,040 --> 00:06:55,120 Speaker 2: we are going to take a quick break for word 116 00:06:55,120 --> 00:07:06,360 Speaker 2: from our sponsors and we're back. Thank you sponsor. 117 00:07:06,920 --> 00:07:11,400 Speaker 1: Let us get into the interview. 118 00:07:11,960 --> 00:07:14,080 Speaker 2: We'd like to start these things off with like a nice, 119 00:07:14,080 --> 00:07:16,560 Speaker 2: simple HI. Who are you? Hi? 120 00:07:16,800 --> 00:07:20,120 Speaker 3: I am Marina mercer Barini. I am the master Mixologist 121 00:07:20,160 --> 00:07:24,520 Speaker 3: of Wind Resorts North America. So I designed cocktails at 122 00:07:24,520 --> 00:07:27,920 Speaker 3: Win Las Vegas. I think it's thirty four venues that 123 00:07:28,880 --> 00:07:33,040 Speaker 3: I'm designing for right now, so that is encompassing obviously 124 00:07:33,080 --> 00:07:38,280 Speaker 3: alcoholic drinks, zero proof beverages. I'm working with some coffees, teas, smoothies. 125 00:07:38,400 --> 00:07:41,280 Speaker 3: Basically if you can drink it, I probably made it. 126 00:07:42,160 --> 00:07:45,920 Speaker 2: Thirty thirty four venues. That is completely wild. How How 127 00:07:45,960 --> 00:07:48,400 Speaker 2: do you? How do you even begin to start? 128 00:07:49,520 --> 00:07:51,280 Speaker 3: I love what I do. I think the first question 129 00:07:51,320 --> 00:07:53,520 Speaker 3: I always get is what is a normal day for you? 130 00:07:53,640 --> 00:07:55,440 Speaker 3: And I'm like, I don't know, I've never had one. 131 00:07:56,360 --> 00:08:00,000 Speaker 3: Definitely by design. Yeah, I'm always looking for, you know, checks, 132 00:08:00,040 --> 00:08:03,240 Speaker 3: challenges and creating and just doing something new and exciting. 133 00:08:03,280 --> 00:08:07,480 Speaker 3: And there's no shortage here obviously. So the first step 134 00:08:07,520 --> 00:08:10,080 Speaker 3: is always identifying the venue that I'm creating for and 135 00:08:10,120 --> 00:08:12,240 Speaker 3: then really falling in love with that concept and what 136 00:08:12,320 --> 00:08:15,040 Speaker 3: exactly does that mean? It's what kind of cuisine is 137 00:08:15,080 --> 00:08:19,640 Speaker 3: a chef making Our chief creative officer, Todd Avery Lenihan, 138 00:08:19,800 --> 00:08:22,600 Speaker 3: he's just this like magician of design and all of 139 00:08:22,600 --> 00:08:26,240 Speaker 3: these beautiful design stories he's putting in rooms. So I 140 00:08:26,280 --> 00:08:28,120 Speaker 3: really fall in love with the concept. And from there 141 00:08:28,160 --> 00:08:32,320 Speaker 3: it's just creating cocktails at further tell that story and 142 00:08:32,360 --> 00:08:34,960 Speaker 3: that are just incredibly beautiful and delicious. 143 00:08:35,720 --> 00:08:40,000 Speaker 2: Yeah, you've brought You've brought for us these very gorgeous 144 00:08:40,080 --> 00:08:44,200 Speaker 2: and coincidentally extremely matching cocktails. You could you tell us 145 00:08:44,200 --> 00:08:45,360 Speaker 2: about what's in front of us right now? 146 00:08:45,360 --> 00:08:47,839 Speaker 3: Absolutely. I learned early on in my career to never 147 00:08:47,880 --> 00:08:51,320 Speaker 3: come to a party empty hand it, so I definitely 148 00:08:51,360 --> 00:08:54,360 Speaker 3: wanted you to have something to enjoy. This cocktail is 149 00:08:54,400 --> 00:08:58,560 Speaker 3: called Monaco. Monico is a cocktail served at aft cocktail deck. 150 00:08:58,920 --> 00:09:02,360 Speaker 3: The menu there is hired by a luxury yacht. It 151 00:09:02,400 --> 00:09:04,560 Speaker 3: looks like this beautiful luxury yacht. And so when I 152 00:09:04,640 --> 00:09:08,120 Speaker 3: was designing, I was speaking with our design officer and 153 00:09:08,559 --> 00:09:10,320 Speaker 3: it was basically like, how do I tell the story 154 00:09:10,360 --> 00:09:14,600 Speaker 3: of a luxury yacht? And was through glamorous destinations and locales. 155 00:09:14,640 --> 00:09:17,360 Speaker 3: So every single cocktail is named after a destination and 156 00:09:17,400 --> 00:09:19,880 Speaker 3: then all of the ingredients kind of tell the story. 157 00:09:20,360 --> 00:09:24,040 Speaker 3: I definitely wanted this to be something so beautiful and 158 00:09:24,040 --> 00:09:26,600 Speaker 3: photogenic that maybe you would be on a yacht in Monaco. 159 00:09:27,520 --> 00:09:31,040 Speaker 3: This has a the outside the blue dust there. It's 160 00:09:31,080 --> 00:09:34,120 Speaker 3: actually a product I've created outside of the wind. It's 161 00:09:34,120 --> 00:09:37,920 Speaker 3: called electric dust. Previous in my career, I created a 162 00:09:37,960 --> 00:09:40,559 Speaker 3: cocktail in Las Vegas. It was not on any menu 163 00:09:40,800 --> 00:09:43,120 Speaker 3: and it is the most popular specialty cocktail in all 164 00:09:43,120 --> 00:09:47,200 Speaker 3: of Las Vegas by sales. It's over I think it's 165 00:09:47,200 --> 00:09:50,480 Speaker 3: like fifteen million dollars in sales now. The garnish for 166 00:09:50,520 --> 00:09:53,319 Speaker 3: that is called a buzz button. I heard that you 167 00:09:53,360 --> 00:09:54,360 Speaker 3: guys are very into science. 168 00:09:54,440 --> 00:09:55,120 Speaker 2: Is also I love that. 169 00:09:56,600 --> 00:09:58,880 Speaker 3: A buzz button is a natural alkaloid that speeds up 170 00:09:58,880 --> 00:10:01,320 Speaker 3: your salivary glands in turn you into a super taster. 171 00:10:02,120 --> 00:10:04,079 Speaker 3: So as you eat this little flower, your tongue starts 172 00:10:04,120 --> 00:10:06,880 Speaker 3: tingling and you start tasting different nuances and flavors. It's 173 00:10:06,920 --> 00:10:10,080 Speaker 3: incredibly experiential. Oh wow, Yes, a lot of fun. So 174 00:10:10,200 --> 00:10:13,160 Speaker 3: during the pandemic last I guess it kind of closed 175 00:10:13,160 --> 00:10:15,840 Speaker 3: down and I thought I had a lot of creative energy, 176 00:10:15,920 --> 00:10:18,360 Speaker 3: and so I started playing with that flower and saw 177 00:10:18,400 --> 00:10:20,720 Speaker 3: that no one was working with it besides fresh, so 178 00:10:20,760 --> 00:10:23,559 Speaker 3: I created a process, I filed the patent, wrote a patent, 179 00:10:23,600 --> 00:10:26,480 Speaker 3: filed a patent on it to make it shelf stable 180 00:10:26,520 --> 00:10:30,040 Speaker 3: and obviously the blue beautiful with the iridescent. So this 181 00:10:30,120 --> 00:10:31,960 Speaker 3: cocktail does come with instructions. What you want to do 182 00:10:32,040 --> 00:10:34,120 Speaker 3: is you want to lick the side of your glass. Okay, 183 00:10:34,480 --> 00:10:36,240 Speaker 3: all right, you'll get a little blue on your tongue, 184 00:10:36,240 --> 00:10:38,360 Speaker 3: and as your tongue starts tingling, go ahead and sip 185 00:10:38,400 --> 00:10:42,840 Speaker 3: that cocktail again. The cocktail is a lemon and basil 186 00:10:42,960 --> 00:10:45,880 Speaker 3: vodka with a touch of elderflower. I can see it's 187 00:10:45,880 --> 00:10:51,160 Speaker 3: already settled again, and then I'm wild. I have a 188 00:10:51,240 --> 00:10:55,440 Speaker 3: French elderflower locure citrus champagne. Because you need the bubbly 189 00:10:55,520 --> 00:10:58,720 Speaker 3: on the yacht. Butterfly pea blossom, which is this really 190 00:10:58,760 --> 00:11:01,640 Speaker 3: beautiful thaie flower has a low pH balance, so it's 191 00:11:01,679 --> 00:11:03,320 Speaker 3: blue in color, and as soon as you put it 192 00:11:03,320 --> 00:11:06,200 Speaker 3: with anything acidic like lemon, it turns from that purple 193 00:11:06,280 --> 00:11:08,360 Speaker 3: to kind of like a pinkish color as well. So 194 00:11:08,400 --> 00:11:11,640 Speaker 3: it's again beautiful science at its finest, but just a 195 00:11:11,679 --> 00:11:15,720 Speaker 3: really sessionable cocktail to drink out at aft cocktail deck. 196 00:11:16,600 --> 00:11:20,200 Speaker 2: Oh absolutely, that is that is an entire experience, and 197 00:11:20,200 --> 00:11:22,440 Speaker 2: before you served it to us, you had a spritz 198 00:11:22,600 --> 00:11:24,760 Speaker 2: of Aromatics to add on top. 199 00:11:25,000 --> 00:11:27,280 Speaker 3: Yes, so I do have a line of edible perfumes 200 00:11:27,320 --> 00:11:30,920 Speaker 3: around the resort. You have millions of little factory receptors 201 00:11:30,920 --> 00:11:33,720 Speaker 3: and thousands of taste buds. You taste predominant with your nose, 202 00:11:33,800 --> 00:11:37,640 Speaker 3: So I started experimenting with putting these beautiful aromas on 203 00:11:37,720 --> 00:11:39,920 Speaker 3: top of cocktails and it really enabled you to taste 204 00:11:39,920 --> 00:11:42,840 Speaker 3: in layers and create this experience. I also love working 205 00:11:42,920 --> 00:11:48,920 Speaker 3: with Aroma's ural factory bulb is the closest jaunt to memory, 206 00:11:49,600 --> 00:11:53,280 Speaker 3: and that accesses nostalgia as well. So I think we 207 00:11:53,280 --> 00:11:55,440 Speaker 3: can all kind of remember, I don't know, the popcorn 208 00:11:55,480 --> 00:11:57,520 Speaker 3: on your first date that you smell and you smell 209 00:11:57,600 --> 00:11:59,880 Speaker 3: and again, and it takes you that happy place. So 210 00:12:00,000 --> 00:12:02,560 Speaker 3: I love to kind of reach that happy place with people. 211 00:12:03,040 --> 00:12:05,720 Speaker 3: This for me was when I was talking to our designer. 212 00:12:05,800 --> 00:12:08,559 Speaker 3: He was telling me about yachts, and I started kind 213 00:12:08,559 --> 00:12:11,200 Speaker 3: of thinking of all my happiest like coastal memories and 214 00:12:11,240 --> 00:12:14,280 Speaker 3: always like they were kind of like walks outside around 215 00:12:14,440 --> 00:12:18,360 Speaker 3: like sundown. And there is a certain plan especially on 216 00:12:18,400 --> 00:12:20,720 Speaker 3: the West Coast called night Blooming Jasmine that only opens 217 00:12:20,800 --> 00:12:22,400 Speaker 3: around you know, five or six in the evening, and 218 00:12:22,440 --> 00:12:25,000 Speaker 3: it's this beautiful, fragrant aroma that's kind of en dormant 219 00:12:25,000 --> 00:12:28,319 Speaker 3: all day and then like comes up to party. Yeah yeah, 220 00:12:28,360 --> 00:12:31,040 Speaker 3: and it's just such a beautiful aroma. So my idea 221 00:12:31,160 --> 00:12:32,680 Speaker 3: was to kind of put that on top of the 222 00:12:32,679 --> 00:12:34,400 Speaker 3: cocktail so as you bring it up to your face, 223 00:12:34,440 --> 00:12:37,200 Speaker 3: it's kind of wafting and you know, creating those memories 224 00:12:37,200 --> 00:12:38,520 Speaker 3: and accessing those happy. 225 00:12:38,280 --> 00:12:38,840 Speaker 1: Ones as well. 226 00:12:39,440 --> 00:12:44,200 Speaker 2: Yeah, you talk a lot about about storytelling and using 227 00:12:44,360 --> 00:12:47,640 Speaker 2: all of the senses because right like like you, it's 228 00:12:47,679 --> 00:12:50,880 Speaker 2: not just taste and smell, it's sort of everything. Could 229 00:12:50,920 --> 00:12:53,679 Speaker 2: you go into a little bit about how like like 230 00:12:53,679 --> 00:12:55,760 Speaker 2: like when you're designing a drink, could you like walk 231 00:12:55,800 --> 00:12:56,680 Speaker 2: us through the process. 232 00:12:56,920 --> 00:13:01,079 Speaker 3: Absolutely. So it's usually again finding that the menu I'm 233 00:13:01,080 --> 00:13:04,960 Speaker 3: creating for, and then I'll fully immerse myself into the culture. 234 00:13:05,360 --> 00:13:10,720 Speaker 3: Let's say wing Lay, it's our Mitchellin starred Chinese restaurant. 235 00:13:11,160 --> 00:13:13,560 Speaker 3: I'm here at the Wynn and the chef is just 236 00:13:14,200 --> 00:13:20,840 Speaker 3: beautiful cuisine. So it was studying Chinese culture, Chinese ingredients, 237 00:13:21,320 --> 00:13:23,720 Speaker 3: and then the naming process is always a lot of fun. 238 00:13:23,840 --> 00:13:28,440 Speaker 3: So it was Chinese mythology, philosophy, art, anything that I 239 00:13:28,440 --> 00:13:30,920 Speaker 3: could really make the whole experience of your authentic. So 240 00:13:31,000 --> 00:13:34,000 Speaker 3: when you're reading this menu, you're onles. It's almost like 241 00:13:34,040 --> 00:13:39,240 Speaker 3: this great lesson and it's just very evocative of Chinese culture, 242 00:13:39,320 --> 00:13:42,520 Speaker 3: so really beautiful. So it's a lot of studying and 243 00:13:42,559 --> 00:13:45,040 Speaker 3: then I actually create all my cocktails on paper and 244 00:13:45,120 --> 00:13:47,000 Speaker 3: draw them out and kind of build layer by layer 245 00:13:47,040 --> 00:13:50,480 Speaker 3: and flavor, and then from there it's kind of like 246 00:13:50,480 --> 00:13:54,040 Speaker 3: the building process, the pairing with food. But I really 247 00:13:54,080 --> 00:13:56,760 Speaker 3: believe anything in life can be art. The way that 248 00:13:56,800 --> 00:14:00,160 Speaker 3: you speak, the way that you walk, conduct yourself. I 249 00:14:00,200 --> 00:14:03,240 Speaker 3: saw that stuff, right, It's such a personal expression. So 250 00:14:03,280 --> 00:14:05,120 Speaker 3: with cocktails it's the same. I'm always kind of like 251 00:14:05,200 --> 00:14:09,040 Speaker 3: off daydreaming writing things down, and it's just kind of 252 00:14:09,080 --> 00:14:10,560 Speaker 3: daydreaming in liquid form. 253 00:14:12,440 --> 00:14:15,840 Speaker 2: Oh I love that, And it's so cool that you're 254 00:14:15,880 --> 00:14:20,120 Speaker 2: doing a bunch of non alcoholic cocktails. We love seeing 255 00:14:20,320 --> 00:14:23,000 Speaker 2: this surge in non alcoholic beverages because, of course, there 256 00:14:23,000 --> 00:14:26,520 Speaker 2: are any number of reasons why people either don't drink 257 00:14:26,560 --> 00:14:28,280 Speaker 2: at all or who would want to take a break. 258 00:14:28,720 --> 00:14:30,440 Speaker 2: I mean, you know, like this is a place of excess, 259 00:14:30,480 --> 00:14:33,760 Speaker 2: but also you know, maybe like watch yourself, right, So 260 00:14:33,880 --> 00:14:38,840 Speaker 2: could you talk about how you balance or maybe like 261 00:14:38,880 --> 00:14:41,320 Speaker 2: rebalance the ingredients that you work with when you're making 262 00:14:41,320 --> 00:14:42,840 Speaker 2: something without any liquor. 263 00:14:43,080 --> 00:14:46,080 Speaker 3: Absolutely, I think something that people are always fascinating to 264 00:14:46,080 --> 00:14:48,520 Speaker 3: find out about me is I actually don't drink. I 265 00:14:48,560 --> 00:14:51,840 Speaker 3: do taste my cocktails as I create sure them, but 266 00:14:52,440 --> 00:14:54,520 Speaker 3: I'm always looking for a balance in life too, So 267 00:14:54,560 --> 00:14:57,120 Speaker 3: I love to be able to provide, like you said, 268 00:14:57,160 --> 00:14:59,560 Speaker 3: someone maybe it's just taken a pause, but I found 269 00:15:00,080 --> 00:15:02,280 Speaker 3: being someone that doesn't can say alcohol, when I would 270 00:15:02,280 --> 00:15:04,000 Speaker 3: go out, it was always like this huge glass of 271 00:15:04,000 --> 00:15:06,440 Speaker 3: like juice or right, things like that, like. 272 00:15:06,400 --> 00:15:09,480 Speaker 2: We can give you a soda water, crianberry juice. Here 273 00:15:09,520 --> 00:15:10,240 Speaker 2: you go, right. 274 00:15:10,320 --> 00:15:14,920 Speaker 3: Yeah, So I really wanted to create that same experience 275 00:15:15,160 --> 00:15:18,560 Speaker 3: and that storytelling that you would have with a cocktail, 276 00:15:18,600 --> 00:15:20,880 Speaker 3: even if you're not imvibing. And I still think things 277 00:15:20,920 --> 00:15:23,800 Speaker 3: need to be incredibly balanced and interesting and still have 278 00:15:23,920 --> 00:15:27,480 Speaker 3: the story. So it's just kind of retasting ingredients and 279 00:15:27,560 --> 00:15:30,680 Speaker 3: working through finding the flavor champions, making sure that they're 280 00:15:30,720 --> 00:15:32,640 Speaker 3: not too sweet. But I also like to design things, 281 00:15:32,680 --> 00:15:35,160 Speaker 3: you know, that's more bitter, maybe more fruit forward and 282 00:15:35,200 --> 00:15:38,000 Speaker 3: really kind of I say, it's almost like fantasy football league. 283 00:15:38,040 --> 00:15:40,120 Speaker 3: Not everyone should be a quarterback. You're not going to win, right, 284 00:15:40,200 --> 00:15:42,800 Speaker 3: So just designing menus that are just really well around it. 285 00:15:43,520 --> 00:15:45,880 Speaker 3: And that extends to the non alcoholics as well. 286 00:15:46,760 --> 00:15:50,360 Speaker 2: Yeah, and when Las Vegas has a drink Well program 287 00:15:50,480 --> 00:15:52,760 Speaker 2: that you're helping them out with, and like, you know, 288 00:15:52,760 --> 00:15:56,040 Speaker 2: we don't want to get too deep into any potential 289 00:15:56,160 --> 00:16:00,720 Speaker 2: nutritional benefits because nutrition is so complicated. But uh, but 290 00:16:00,800 --> 00:16:04,520 Speaker 2: of course, like a lot of classic cocktail ingredients from 291 00:16:04,520 --> 00:16:08,240 Speaker 2: like bitters to lime juice, we're in there originally for 292 00:16:08,640 --> 00:16:12,000 Speaker 2: potential medicinal benefits and kind of a lot of what 293 00:16:12,680 --> 00:16:17,680 Speaker 2: cocktail making is is balancing around those flavors. So so 294 00:16:18,080 --> 00:16:21,920 Speaker 2: you're introducing new things like like like mushroom tinctures into 295 00:16:21,960 --> 00:16:23,960 Speaker 2: a bunch of cocktails here, how do you balance for 296 00:16:24,000 --> 00:16:26,760 Speaker 2: a mushroom? 297 00:16:27,080 --> 00:16:30,080 Speaker 3: Some of the mushrooms, they all have different flavors, incredibly nuanced. 298 00:16:30,120 --> 00:16:32,560 Speaker 3: Some can almost taste a little bit like crabs, some 299 00:16:32,600 --> 00:16:35,480 Speaker 3: are more like I have this really beautiful kind of 300 00:16:35,640 --> 00:16:40,000 Speaker 3: the sea summer, a little bit more earthiness, and it's 301 00:16:40,040 --> 00:16:42,800 Speaker 3: really fun to play with the different types, and I 302 00:16:42,880 --> 00:16:47,280 Speaker 3: completely agree about nutrition is so personal and so nuanced. 303 00:16:48,320 --> 00:16:51,400 Speaker 3: But for me, I'm always looking for balance for mind, bodies, 304 00:16:51,520 --> 00:16:54,640 Speaker 3: soul and just exploring that. I think you know, as 305 00:16:54,680 --> 00:16:56,640 Speaker 3: you start to age and you live in Las Vegas, 306 00:16:56,680 --> 00:16:58,080 Speaker 3: you know you always want to look your best, fill 307 00:16:58,120 --> 00:17:01,640 Speaker 3: your best kind of thing, and I'm just incredibly curious. 308 00:17:02,240 --> 00:17:07,080 Speaker 2: Yeah, you you've talked about a couple of the ingredients 309 00:17:07,080 --> 00:17:12,919 Speaker 2: that you've designed, the electric dust and the edible perfumes. Uh, 310 00:17:13,280 --> 00:17:16,919 Speaker 2: are there there's a there's a sham fane foam. 311 00:17:17,320 --> 00:17:21,480 Speaker 3: Yes, yes, it's one of my inventions. Yeah. I love 312 00:17:21,520 --> 00:17:27,760 Speaker 3: a good portmanteau. So it is a champagne foam. It's basically, 313 00:17:27,880 --> 00:17:32,240 Speaker 3: I'm taking rose wine egg white, which is most aspumas 314 00:17:32,320 --> 00:17:38,960 Speaker 3: or foams, and a rose strawberry rose syrup and putting 315 00:17:39,040 --> 00:17:42,080 Speaker 3: it in a foaming canister that you've probably seen at 316 00:17:42,080 --> 00:17:45,399 Speaker 3: bars or in the culinary world. But instead of charging 317 00:17:45,400 --> 00:17:47,359 Speaker 3: it with nitrous oxide, which is what you would do 318 00:17:47,440 --> 00:17:50,199 Speaker 3: for most foams, is I charge it, I carbonate it 319 00:17:50,200 --> 00:17:52,359 Speaker 3: with the CEO two, which actually does the same effect. 320 00:17:52,400 --> 00:17:55,040 Speaker 3: It rapidly whips it, but it carbonates it as well, 321 00:17:55,440 --> 00:18:00,480 Speaker 3: so it emulates champagne. Therefore that's the champagne. But it's 322 00:18:00,480 --> 00:18:04,040 Speaker 3: this really just really fun good. I love a surprise, right, 323 00:18:04,119 --> 00:18:07,200 Speaker 3: I love all Easter eggs and surprises and creating those experiences. 324 00:18:07,560 --> 00:18:10,800 Speaker 3: And it's this delicious, like delightful mouth feel that you're 325 00:18:11,080 --> 00:18:14,680 Speaker 3: it's a creamy right, but you're like, I'm drinking champagne. 326 00:18:15,119 --> 00:18:17,080 Speaker 3: It has that same affrevescence and. 327 00:18:17,280 --> 00:18:17,920 Speaker 2: Oh wow, yeah. 328 00:18:17,960 --> 00:18:20,520 Speaker 3: Yeah, it's something that's completely unique for our program. Even 329 00:18:20,560 --> 00:18:22,680 Speaker 3: when I was buying the products from the distributor, he's like, no, 330 00:18:22,760 --> 00:18:24,680 Speaker 3: these things don't go together. I'm like, oh, but you're 331 00:18:24,720 --> 00:18:27,439 Speaker 3: like new, which is where I you know that it 332 00:18:27,480 --> 00:18:30,520 Speaker 3: was something truly unique. But I always like to be 333 00:18:30,560 --> 00:18:33,040 Speaker 3: on the cutting edge and doing something new and always 334 00:18:33,040 --> 00:18:36,200 Speaker 3: just innovating and creating. And when you have over thirty 335 00:18:36,280 --> 00:18:39,879 Speaker 3: venues here on property to create for, it's important that 336 00:18:39,920 --> 00:18:42,800 Speaker 3: we're always doing something new and leading the chart. 337 00:18:43,119 --> 00:18:45,959 Speaker 2: Yeah. Yeah, oh that that sounds so fun because right, 338 00:18:46,080 --> 00:18:49,800 Speaker 2: like the creaminess of a foam, but but carbonation is 339 00:18:49,880 --> 00:18:52,640 Speaker 2: actually like a very small pain reaction in your mouth. 340 00:18:52,720 --> 00:18:55,600 Speaker 2: It's going like, well, what's happening? So I like a 341 00:18:55,600 --> 00:18:57,800 Speaker 2: foam that hurts you, just a little of it, And. 342 00:18:57,760 --> 00:18:59,800 Speaker 3: Then with the like and the tingling. 343 00:19:00,080 --> 00:19:05,479 Speaker 2: There you go, Oh, that's wonderful, cauld I ask this. 344 00:19:05,480 --> 00:19:07,359 Speaker 2: This wasn't in our like in our list of questions, 345 00:19:07,359 --> 00:19:10,720 Speaker 2: but could I ask how you got into into cocktails 346 00:19:10,720 --> 00:19:14,679 Speaker 2: and furthermore, like into the into the creation process of 347 00:19:14,760 --> 00:19:16,520 Speaker 2: inventing new ingredients. 348 00:19:17,520 --> 00:19:19,240 Speaker 3: So I was born and raised in Las Vegas. Both 349 00:19:19,240 --> 00:19:23,719 Speaker 3: my parents were born here, so second generation, and I 350 00:19:23,760 --> 00:19:25,560 Speaker 3: wasn't really allowed to go to the to the Las 351 00:19:25,640 --> 00:19:27,879 Speaker 3: Vegas strip very often. So of course the first thing 352 00:19:27,880 --> 00:19:30,000 Speaker 3: I wanted to do when I our dayteen was to 353 00:19:30,040 --> 00:19:31,520 Speaker 3: come and get a job on the last Regis strip 354 00:19:32,119 --> 00:19:37,800 Speaker 3: and studying chemistry. A job was created for me. I 355 00:19:37,840 --> 00:19:40,080 Speaker 3: was a hostess at a steakhouse. It's mostly before you're 356 00:19:40,080 --> 00:19:42,600 Speaker 3: twenty one what you can do, and a job was 357 00:19:42,640 --> 00:19:48,200 Speaker 3: created for me called Tequila Goddess because it was Las Vegas. 358 00:19:48,560 --> 00:19:51,080 Speaker 3: I was just a really curious kid. I was always 359 00:19:51,080 --> 00:19:53,320 Speaker 3: asking all these questions of some Bevers directors that we're 360 00:19:53,359 --> 00:19:56,160 Speaker 3: creating this whole program, so like, okay, no, this isn't 361 00:19:56,200 --> 00:19:58,320 Speaker 3: what you were thinking, but we created We just think 362 00:19:58,320 --> 00:20:01,200 Speaker 3: it's going to be perfect for you. So I did 363 00:20:01,200 --> 00:20:03,159 Speaker 3: what any eighteen year old or sorry, twenty one at 364 00:20:03,160 --> 00:20:05,119 Speaker 3: the time, turning twenty one a kid would do. As 365 00:20:05,160 --> 00:20:06,520 Speaker 3: I went home and asked my mom. I was like, hey, 366 00:20:06,520 --> 00:20:08,880 Speaker 3: can I go be a tequila goddess? And she said 367 00:20:08,880 --> 00:20:11,439 Speaker 3: no way. And then I did what any twenty one 368 00:20:11,480 --> 00:20:12,920 Speaker 3: year old kid would do, and I was like, sign 369 00:20:12,960 --> 00:20:16,919 Speaker 3: me up. So I spent right after my twenty first birthday, 370 00:20:16,920 --> 00:20:18,240 Speaker 3: I actually got to go on a plane to the 371 00:20:18,280 --> 00:20:20,920 Speaker 3: town of Tequila and live and work in different distilleries. 372 00:20:20,960 --> 00:20:24,160 Speaker 3: And this was to date myself about seventeen years ago, 373 00:20:25,080 --> 00:20:27,320 Speaker 3: so we really started like no one was working in 374 00:20:27,320 --> 00:20:29,640 Speaker 3: tequila or you know, many spirits at that time, you know. 375 00:20:29,680 --> 00:20:32,680 Speaker 2: Sure, Yeah, that was before the revival of the craft 376 00:20:32,720 --> 00:20:33,400 Speaker 2: cocktail bent. 377 00:20:33,280 --> 00:20:36,040 Speaker 3: Bit lately, and Patron was like this nascent, kind of 378 00:20:36,040 --> 00:20:40,399 Speaker 3: burgeoning kind of spirit in the United States leading the 379 00:20:40,480 --> 00:20:42,920 Speaker 3: charge there. So it was just a really great opportunity 380 00:20:43,119 --> 00:20:45,880 Speaker 3: to really delve into the knowledge side and become very 381 00:20:45,880 --> 00:20:48,280 Speaker 3: passionate about it. And I came home and I found 382 00:20:48,280 --> 00:20:49,640 Speaker 3: that I was I was a little sit I was shy, 383 00:20:49,760 --> 00:20:52,200 Speaker 3: and I'd wear this costume and those kind of parts 384 00:20:52,200 --> 00:20:54,840 Speaker 3: of the job that I didn't necessarily love. But I 385 00:20:54,880 --> 00:20:57,400 Speaker 3: found that when I was incredibly passionate and could tell 386 00:20:57,480 --> 00:21:02,119 Speaker 3: people about this, the beauty of tequila, being the spirit 387 00:21:02,160 --> 00:21:04,840 Speaker 3: of Mexico, and in so many ways that people kind 388 00:21:04,840 --> 00:21:07,080 Speaker 3: of forgot what I was wearing, or what I look 389 00:21:07,240 --> 00:21:10,639 Speaker 3: like or anything like that. And I've actually kept in 390 00:21:10,720 --> 00:21:13,159 Speaker 3: touch with many people from my very first job as 391 00:21:13,200 --> 00:21:16,639 Speaker 3: tequila goddess because I've been so passionate about it, and 392 00:21:16,640 --> 00:21:19,640 Speaker 3: from there, I just always loved to create and make 393 00:21:19,760 --> 00:21:22,080 Speaker 3: art and started doing with cocktails. We started winning a 394 00:21:22,080 --> 00:21:27,920 Speaker 3: lot of competitions and I've won a global competition in Morocco. 395 00:21:28,720 --> 00:21:32,159 Speaker 3: I competed against I think fourteen other countries in the 396 00:21:32,160 --> 00:21:34,800 Speaker 3: Souks of Morocco. They actually kind of like set us free. 397 00:21:34,880 --> 00:21:37,400 Speaker 3: We had to go and barter for all of our ingredients, 398 00:21:37,440 --> 00:21:39,439 Speaker 3: come back to the read we were staying at, and 399 00:21:39,480 --> 00:21:41,760 Speaker 3: tell a story through cocktails. And so I ended up 400 00:21:41,800 --> 00:21:45,200 Speaker 3: winning a global title, which was really exciting. But people 401 00:21:45,240 --> 00:21:48,080 Speaker 3: just kind of started paying more attention to that. And 402 00:21:48,119 --> 00:21:50,960 Speaker 3: then I opened a resort about twelve years ago in 403 00:21:51,040 --> 00:21:53,440 Speaker 3: Las Vegas and I've been here at Win Las Vegas 404 00:21:53,480 --> 00:21:58,360 Speaker 3: for a little bit over two years now. 405 00:21:55,560 --> 00:22:00,760 Speaker 1: Wow, we do have some more of this interview for you, 406 00:22:00,840 --> 00:22:02,400 Speaker 1: but first we're going to get into one more quick 407 00:22:02,440 --> 00:22:04,200 Speaker 1: break for word from our sponsor. 408 00:22:13,080 --> 00:22:13,560 Speaker 2: And we're back. 409 00:22:13,600 --> 00:22:18,240 Speaker 1: Thank you sponsor. Let's get back into the interview. 410 00:22:18,880 --> 00:22:20,520 Speaker 2: I don't know how much time we have. I like 411 00:22:20,560 --> 00:22:23,520 Speaker 2: want to pick your brain about tequila because because it 412 00:22:23,560 --> 00:22:26,840 Speaker 2: is such a such a terrific uh liquor and I 413 00:22:26,880 --> 00:22:29,840 Speaker 2: and I feel like it has been severely underrated in 414 00:22:29,880 --> 00:22:33,760 Speaker 2: the States. I feel like it's just not or or 415 00:22:33,840 --> 00:22:37,440 Speaker 2: classically has not been as appreciated as uh, certainly gin 416 00:22:38,200 --> 00:22:42,280 Speaker 2: and then the vodka thing that happened for the entirety 417 00:22:42,320 --> 00:22:45,800 Speaker 2: of the mid century. Uh. But but tequila can be 418 00:22:46,480 --> 00:22:48,920 Speaker 2: just as just as complex as a whiskey. 419 00:22:49,400 --> 00:22:49,880 Speaker 1: Uh. 420 00:22:49,920 --> 00:22:54,159 Speaker 2: And uh, you are so so so do you? Do 421 00:22:54,200 --> 00:22:55,760 Speaker 2: you still have those you said that you still have 422 00:22:55,800 --> 00:22:58,760 Speaker 2: some of those relationships. Are you bringing anything in that 423 00:22:58,800 --> 00:23:01,080 Speaker 2: you that you think is just really We. 424 00:23:01,080 --> 00:23:05,359 Speaker 3: Certainly have a wonderful list at list of tequilas and 425 00:23:05,400 --> 00:23:09,560 Speaker 3: mezcals at Kasaplaia at the Win. Also, we're very fortunate 426 00:23:09,600 --> 00:23:12,960 Speaker 3: to have our signature barrel program, so we will, you know, 427 00:23:13,119 --> 00:23:17,200 Speaker 3: go to different distilleries and buy an entire barrel that's 428 00:23:17,359 --> 00:23:20,199 Speaker 3: just for our guest. We have a herod or a 429 00:23:20,240 --> 00:23:24,080 Speaker 3: double oak Triposato that is incredibly special. I love to 430 00:23:24,160 --> 00:23:28,159 Speaker 3: create you know, interesting cocktails, you know, margaritas and above 431 00:23:28,200 --> 00:23:32,040 Speaker 3: and beyond with that, uh, mezcal is kind of the 432 00:23:32,080 --> 00:23:35,400 Speaker 3: next big boom that people are really into. And that's 433 00:23:35,440 --> 00:23:39,200 Speaker 3: a lot of fun because there's even more complexity, there's 434 00:23:39,240 --> 00:23:43,480 Speaker 3: different varieties of agave. It's not as strictly regulated, and 435 00:23:43,520 --> 00:23:46,760 Speaker 3: there's just almost like a lot of almost like mysticism 436 00:23:46,840 --> 00:23:51,000 Speaker 3: in some of the really mom pop distilleries and just 437 00:23:51,040 --> 00:23:53,320 Speaker 3: a lot of love that goes into those products. And 438 00:23:53,400 --> 00:23:54,600 Speaker 3: so it's very special. 439 00:23:54,880 --> 00:23:58,359 Speaker 2: Oh, that's amazing. We've we've talked about so many things, 440 00:23:58,520 --> 00:24:02,439 Speaker 2: uh that you are clearly so passionate about. Is there like, 441 00:24:02,680 --> 00:24:04,280 Speaker 2: do you have a favorite thing that you're working with 442 00:24:04,359 --> 00:24:06,320 Speaker 2: right now or something like coming up in the future 443 00:24:06,440 --> 00:24:08,040 Speaker 2: that you're like about to crack the coat on. 444 00:24:11,480 --> 00:24:14,440 Speaker 3: There's no shortage of amazing, amazing projects. 445 00:24:14,480 --> 00:24:15,160 Speaker 2: Here at the Wynn. 446 00:24:16,520 --> 00:24:20,359 Speaker 3: We're doing min Kim chef Min Kim from the Zumi 447 00:24:20,480 --> 00:24:23,280 Speaker 3: is doing his test kitchen, so he's having a pop 448 00:24:23,400 --> 00:24:27,000 Speaker 3: up and he's just such a rock star, such an 449 00:24:27,040 --> 00:24:32,439 Speaker 3: amazing impressive chef, and he has such an amazing career 450 00:24:32,520 --> 00:24:34,879 Speaker 3: where he's he's really worked all over the world. So 451 00:24:34,920 --> 00:24:37,000 Speaker 3: he's really going to show off some of those chops 452 00:24:37,000 --> 00:24:38,600 Speaker 3: and in some of his cuisine, and it's not as 453 00:24:38,640 --> 00:24:43,440 Speaker 3: traditional Japanese is what he's done. It's a very playful concept. 454 00:24:43,520 --> 00:24:47,480 Speaker 3: So I did the cocktails for that, super playful, whimsical, 455 00:24:47,600 --> 00:24:51,560 Speaker 3: really fun, using all kinds of different Asian ingredients go 456 00:24:51,760 --> 00:24:55,480 Speaker 3: Chu Chang paste like paint on the side of a margarita, 457 00:24:55,640 --> 00:24:59,880 Speaker 3: with Kimchie salt, and just some really complex, fun flavored sinner, 458 00:25:00,119 --> 00:25:03,360 Speaker 3: incredibly unique for cocktails. The photo shoots we were doing 459 00:25:03,480 --> 00:25:06,080 Speaker 3: was like on Nintendos, and you know, just a lot 460 00:25:06,080 --> 00:25:08,440 Speaker 3: of like pop culture and really just like avant guard 461 00:25:08,520 --> 00:25:12,840 Speaker 3: and fun, and that's exciting for me. I saw chef 462 00:25:13,119 --> 00:25:16,400 Speaker 3: Sarah Thompson from Kasa playa. We're doing some really fun 463 00:25:16,440 --> 00:25:20,399 Speaker 3: stuff over there. I heard talking about Wheatlacoche I just 464 00:25:20,440 --> 00:25:21,800 Speaker 3: reached out to like a month ago. I was like, 465 00:25:21,840 --> 00:25:27,040 Speaker 3: you got you got a guy anything wet onch So 466 00:25:27,160 --> 00:25:31,440 Speaker 3: some really fun projects over there with reopening of the lounge. 467 00:25:31,320 --> 00:25:34,320 Speaker 2: Yeah, yeah, we were there for dinner last night and 468 00:25:34,920 --> 00:25:37,040 Speaker 2: we One of the cocktails that Annie and I immediately 469 00:25:37,040 --> 00:25:39,760 Speaker 2: gravitated to was the Marigold because we just did an 470 00:25:39,760 --> 00:25:43,240 Speaker 2: episode about marigolds a few weeks back, and uh, and 471 00:25:43,280 --> 00:25:44,760 Speaker 2: one of the things that we were talking about was 472 00:25:44,800 --> 00:25:47,000 Speaker 2: that amazing scent that you get from the flower that's 473 00:25:47,040 --> 00:25:48,440 Speaker 2: so much a part of the Day of the Dead 474 00:25:48,520 --> 00:25:51,800 Speaker 2: and and the offenda's there and uh, uh could you 475 00:25:51,800 --> 00:25:53,879 Speaker 2: talk to us a little bit about how that cocktail 476 00:25:53,920 --> 00:25:55,119 Speaker 2: in particular came into creation. 477 00:25:55,400 --> 00:25:59,880 Speaker 3: Absolutely so at Kasaplia and there's some beautiful marigolds hanging 478 00:26:00,080 --> 00:26:02,520 Speaker 3: from the ceiling and it's such a big part of 479 00:26:02,560 --> 00:26:06,200 Speaker 3: the decor there. There's also this beautiful marri gold dessert. 480 00:26:07,280 --> 00:26:09,679 Speaker 3: It's just so beautiful. So during I was designing some 481 00:26:09,720 --> 00:26:12,679 Speaker 3: cocktails during right before a Day of the Dead, and 482 00:26:12,760 --> 00:26:15,960 Speaker 3: started studying everything you're talking about now, and it just 483 00:26:16,080 --> 00:26:21,280 Speaker 3: it was such like such a hyper personal, meaningful thing. 484 00:26:21,359 --> 00:26:22,520 Speaker 3: And so I was like, how do I put this 485 00:26:22,560 --> 00:26:25,040 Speaker 3: in a cocktail and pay homage and love to this 486 00:26:25,080 --> 00:26:30,960 Speaker 3: culture and express that. So it's a marigold infused loo 487 00:26:31,000 --> 00:26:33,160 Speaker 3: cure with a little bit of sage because the miragold 488 00:26:33,200 --> 00:26:35,800 Speaker 3: aroma has that like incredible It's like it looks so 489 00:26:35,880 --> 00:26:38,040 Speaker 3: delicate and beautiful and then it has like comes with 490 00:26:38,119 --> 00:26:41,679 Speaker 3: like right, guys, it was like this almost like sage 491 00:26:41,760 --> 00:26:44,040 Speaker 3: kind of aroma, so just both string up or the 492 00:26:44,280 --> 00:26:47,680 Speaker 3: aroma to it. It smoked in a decanter with a 493 00:26:47,680 --> 00:26:49,720 Speaker 3: little bit of strawberry aroma, so when you open it 494 00:26:49,760 --> 00:26:53,000 Speaker 3: again entices you. And I thought about like what would 495 00:26:53,000 --> 00:26:54,600 Speaker 3: be on my ol frienda, which is probably like a 496 00:26:54,640 --> 00:26:59,960 Speaker 3: really morbid thing to think about. Oh no, I love strawberry, 497 00:27:00,280 --> 00:27:02,639 Speaker 3: So that's why I picked a strawberry aroma to be like, 498 00:27:03,200 --> 00:27:07,280 Speaker 3: but into that and just that it's again they say 499 00:27:07,280 --> 00:27:09,200 Speaker 3: you eat with your eyes, right, you certainly drink with 500 00:27:09,240 --> 00:27:13,399 Speaker 3: your eyes, and especially in this time where we're wanting 501 00:27:13,440 --> 00:27:17,359 Speaker 3: to document share photos with our friends of cocktail, so 502 00:27:17,400 --> 00:27:20,560 Speaker 3: it was also like making it very photogenic and beautiful 503 00:27:20,640 --> 00:27:23,080 Speaker 3: and creating experience for a guest that maybe wouldn't have 504 00:27:23,160 --> 00:27:23,840 Speaker 3: that somewhere else. 505 00:27:24,359 --> 00:27:28,480 Speaker 2: Yeah. Oh, I've been hogging the mic again this entire time. 506 00:27:30,000 --> 00:27:32,479 Speaker 2: Like half the questions are from Annie. I promise, I 507 00:27:32,560 --> 00:27:37,440 Speaker 2: just don't want her speak. Annie, do you have anything 508 00:27:37,480 --> 00:27:38,399 Speaker 2: else for us? 509 00:27:39,040 --> 00:27:41,639 Speaker 1: I do, And the answer might be super short or 510 00:27:41,680 --> 00:27:44,960 Speaker 1: super long. So I'm interested. First of all, like, thank 511 00:27:45,000 --> 00:27:47,680 Speaker 1: you for the cocktail. It's amazing, And doing an interview 512 00:27:47,720 --> 00:27:53,400 Speaker 1: with like Tingling is an experience and it's wonderful. We 513 00:27:53,480 --> 00:27:57,480 Speaker 1: talk a lot about patents on the show. Oh and 514 00:27:57,520 --> 00:28:00,159 Speaker 1: we've never actually, I don't think we've ever talked to 515 00:28:00,240 --> 00:28:03,639 Speaker 1: someone who did it. We're not about like the process, 516 00:28:03,720 --> 00:28:06,840 Speaker 1: like how hard is it to get a patent? 517 00:28:07,359 --> 00:28:12,720 Speaker 3: So we're still patent pending. It's actually really difficult. Have 518 00:28:12,760 --> 00:28:15,080 Speaker 3: not gotten it yet. And it was a passion project 519 00:28:15,119 --> 00:28:18,960 Speaker 3: between my husband and myself. He is a professor of 520 00:28:19,000 --> 00:28:22,000 Speaker 3: graphic design. So when I started creating these products during 521 00:28:22,040 --> 00:28:25,040 Speaker 3: the pandemic, he started creating the package and the package 522 00:28:25,040 --> 00:28:29,600 Speaker 3: actually looks exactly like your dress, and you know, taking 523 00:28:29,880 --> 00:28:33,640 Speaker 3: doing our photography and our website and we started we 524 00:28:34,040 --> 00:28:36,359 Speaker 3: knew that our product was one hundred percent unique and 525 00:28:36,400 --> 00:28:38,080 Speaker 3: how did we capture that? And so that's how we 526 00:28:38,120 --> 00:28:41,600 Speaker 3: started getting into the patent process. And we just were 527 00:28:41,600 --> 00:28:45,040 Speaker 3: writing it together and it was not easy. My husband 528 00:28:45,040 --> 00:28:47,480 Speaker 3: and I never fight, but maybe we were like nearing 529 00:28:48,360 --> 00:28:49,880 Speaker 3: some heated moments, a little tense. 530 00:28:50,040 --> 00:28:53,240 Speaker 2: Yeah, right, because it seems like they make it like 531 00:28:53,240 --> 00:28:56,280 Speaker 2: a little bit eldritch sort of on purpose to get. 532 00:28:56,120 --> 00:29:00,520 Speaker 3: Into there's just navigating the website and all of that. 533 00:29:00,680 --> 00:29:02,440 Speaker 3: It's yeah, it's interesting. 534 00:29:04,880 --> 00:29:07,360 Speaker 2: Oh heck well, best best of luck. I really hope. 535 00:29:07,520 --> 00:29:09,320 Speaker 2: I really hope it comes through because this is a 536 00:29:09,520 --> 00:29:13,640 Speaker 2: I've never I've never seen and tasted anything like this 537 00:29:13,720 --> 00:29:17,280 Speaker 2: before it and it is so experiential and that's how 538 00:29:17,480 --> 00:29:20,960 Speaker 2: that's how we again have tried like a perhaps embarrassing 539 00:29:21,040 --> 00:29:24,719 Speaker 2: number of cocktails, uh for only having been here for 540 00:29:24,800 --> 00:29:28,920 Speaker 2: twenty four hours. But but but all of them, all 541 00:29:28,960 --> 00:29:33,280 Speaker 2: of them have been so lovely, drink responsibly friends. But 542 00:29:33,280 --> 00:29:35,400 Speaker 2: but yeah, yeah. 543 00:29:36,240 --> 00:29:40,000 Speaker 1: Uh yeah, I mean I think unless there's any other 544 00:29:40,080 --> 00:29:41,280 Speaker 1: things you're excited about. 545 00:29:42,200 --> 00:29:44,480 Speaker 2: Yeah, is there anything that we didn't ask you? Is 546 00:29:44,480 --> 00:29:46,920 Speaker 2: there anything that you that you want to talk about? 547 00:29:47,960 --> 00:29:50,640 Speaker 3: So over the lounge is one of our lounges. We 548 00:29:50,680 --> 00:29:53,800 Speaker 3: actually are up for a Tails of the Cocktail Best 549 00:29:53,840 --> 00:29:57,400 Speaker 3: Hotel Bar, which is kind of like the James Beard 550 00:29:57,520 --> 00:30:00,760 Speaker 3: for for cocktail nerds like me sort of A. Yeah, 551 00:30:01,520 --> 00:30:05,000 Speaker 3: it's super exciting and that's just an incredible concept. So 552 00:30:05,040 --> 00:30:06,640 Speaker 3: I hope that you can make it there tonight. 553 00:30:07,480 --> 00:30:07,720 Speaker 2: Again. 554 00:30:07,760 --> 00:30:10,520 Speaker 3: I talk a lot about our chief creative officer, Toddy 555 00:30:10,520 --> 00:30:13,720 Speaker 3: Avery Lenihan, but he is just so brilliant with his design, 556 00:30:13,880 --> 00:30:16,120 Speaker 3: so he's always my first call. A lot of times 557 00:30:16,160 --> 00:30:18,080 Speaker 3: I don't get to see the physical space while I'm 558 00:30:18,120 --> 00:30:20,400 Speaker 3: designing menus, so it's just kind of all through what 559 00:30:20,640 --> 00:30:23,520 Speaker 3: he's his story and what he's telling me and everything 560 00:30:23,520 --> 00:30:26,440 Speaker 3: he was telling me. I just wrote one word, really big, 561 00:30:26,480 --> 00:30:29,720 Speaker 3: and it was just iconic because his design sounded iconic, 562 00:30:29,760 --> 00:30:33,840 Speaker 3: and it was like, how does one put iconic into 563 00:30:33,840 --> 00:30:35,720 Speaker 3: a cocktail? Like how does it become iconic? So I 564 00:30:35,720 --> 00:30:39,000 Speaker 3: started just scribbling words and I thought, how does a 565 00:30:39,040 --> 00:30:42,640 Speaker 3: person become iconic? And I started writing Madonna share and 566 00:30:42,680 --> 00:30:44,880 Speaker 3: everyone had just one name, and I thought, oh, that's 567 00:30:44,880 --> 00:30:47,600 Speaker 3: really interesting. That's you know, you're truly iconic if you 568 00:30:47,640 --> 00:30:51,600 Speaker 3: can go by just your first name. So all of 569 00:30:51,640 --> 00:30:55,920 Speaker 3: the cocktails are oblique references to iconic figures and fashion 570 00:30:56,000 --> 00:30:59,880 Speaker 3: and film and even mythology. And then it is over 571 00:31:00,040 --> 00:31:06,400 Speaker 3: look aparteves and lounge so apertefs is almost it's very European. 572 00:31:06,480 --> 00:31:10,720 Speaker 3: It's you know, having cocktails before dinner, and it's just 573 00:31:11,080 --> 00:31:13,680 Speaker 3: I guess in America we maybe have like happy hour. 574 00:31:13,760 --> 00:31:16,600 Speaker 3: It's not happy hour, right, No, no, no, that's not 575 00:31:16,640 --> 00:31:18,960 Speaker 3: the it's not like threebud lives. Let's go like, no, 576 00:31:19,760 --> 00:31:20,840 Speaker 3: that's not the concept. 577 00:31:21,360 --> 00:31:24,040 Speaker 2: The concept is like getting your getting your your your 578 00:31:24,080 --> 00:31:28,040 Speaker 2: stomach and like your your senses ready to have a lovely. 579 00:31:27,760 --> 00:31:30,080 Speaker 3: Meal, absolutely, and a lot of it is about connection. 580 00:31:30,320 --> 00:31:34,200 Speaker 3: So it's having low alcohol cocktails before to you stimulate 581 00:31:34,200 --> 00:31:38,680 Speaker 3: your appetite through these beautiful usually Italian liqueurs. You're talking 582 00:31:39,560 --> 00:31:41,520 Speaker 3: and sometimes it's you know, two hours before you go 583 00:31:41,560 --> 00:31:45,040 Speaker 3: to dinner, you've spent in these. So the Sprits cocktail 584 00:31:45,120 --> 00:31:47,840 Speaker 3: is kind of the darling of the apartef movement, so 585 00:31:48,760 --> 00:31:52,520 Speaker 3: that one in particular is named Aurora. And it's also 586 00:31:52,560 --> 00:31:54,840 Speaker 3: really fun because guests will always try to like figure 587 00:31:54,880 --> 00:31:58,959 Speaker 3: out who who the cocktail is referencing. But Aurora is 588 00:31:59,040 --> 00:32:02,800 Speaker 3: the Roman of sunrise, and it's in this the same 589 00:32:02,840 --> 00:32:05,400 Speaker 3: goblet kind of, and it's a play on an apparall 590 00:32:05,480 --> 00:32:10,240 Speaker 3: sprits so it looks like this beautiful sunrise with fire 591 00:32:10,320 --> 00:32:12,600 Speaker 3: and they're called fire sticks, these beautiful fireworks almost like 592 00:32:12,800 --> 00:32:15,240 Speaker 3: flower shooting out of the cocktail. And it's really fun. 593 00:32:15,800 --> 00:32:19,480 Speaker 3: But every one of the cocktails is finished with an 594 00:32:19,640 --> 00:32:23,040 Speaker 3: edible perfume, and each one is a different inspired by 595 00:32:23,080 --> 00:32:26,800 Speaker 3: a different glamorous locale, and so putting all of them 596 00:32:27,040 --> 00:32:31,280 Speaker 3: finishing sense like encapsulating these places in an aroma. Like 597 00:32:31,440 --> 00:32:34,760 Speaker 3: let's say I have one called Milan and it's I thought, like, 598 00:32:34,800 --> 00:32:37,719 Speaker 3: what is fashion week smell like? What does a supermodel 599 00:32:37,800 --> 00:32:41,480 Speaker 3: smell like? And I started thinking probably like fancy hair 600 00:32:41,600 --> 00:32:47,080 Speaker 3: products and lotions and perfumes, you know, so vanilla rose 601 00:32:47,160 --> 00:32:49,160 Speaker 3: and jasmine. I'm like, but maybe there's like a cheeky 602 00:32:49,200 --> 00:32:52,400 Speaker 3: cigarette here or there before or after. So it's finished 603 00:32:52,400 --> 00:32:54,240 Speaker 3: with a little bit of mezcal for just a little 604 00:32:54,280 --> 00:32:56,160 Speaker 3: bit of smoke in it. So everything is like building 605 00:32:56,240 --> 00:32:59,960 Speaker 3: up these different like building blocks of aromas for these perfume, 606 00:33:00,240 --> 00:33:03,080 Speaker 3: but it really kind of transports you to this glamorous 607 00:33:03,200 --> 00:33:07,240 Speaker 3: location with these glamorous figures, so that that menu is 608 00:33:07,240 --> 00:33:07,840 Speaker 3: a lot of fun. 609 00:33:09,600 --> 00:33:13,480 Speaker 2: That is I and the idea that you're doing all 610 00:33:13,520 --> 00:33:16,640 Speaker 2: of this like intricate creative work, and you're doing it 611 00:33:16,680 --> 00:33:20,040 Speaker 2: at the kind of scale. I don't think that I understood. 612 00:33:20,120 --> 00:33:23,160 Speaker 2: This is my first time in Vegas ever, and I've 613 00:33:23,240 --> 00:33:25,080 Speaker 2: so I've been here like less than twenty four hours 614 00:33:25,120 --> 00:33:29,440 Speaker 2: and I'm completely sensorily overwhelmed all the time. And part 615 00:33:29,440 --> 00:33:31,680 Speaker 2: of what I didn't understand was the exact volume that 616 00:33:31,720 --> 00:33:35,720 Speaker 2: you guys are dealing with. How do you do how 617 00:33:35,800 --> 00:33:37,640 Speaker 2: do you like? How many do you have? The numbers 618 00:33:37,640 --> 00:33:39,000 Speaker 2: in your head off the top of your head, like 619 00:33:39,000 --> 00:33:41,960 Speaker 2: like what kind of volume you guys do and how 620 00:33:42,000 --> 00:33:42,600 Speaker 2: you handle that. 621 00:33:43,240 --> 00:33:45,680 Speaker 3: So I'm really glad you brought that up. Probably the 622 00:33:45,680 --> 00:33:49,280 Speaker 3: crown jewel of the beverage program for me personally is 623 00:33:50,120 --> 00:33:53,840 Speaker 3: our Bembridge production kitchen, very much like a commissary kitchen 624 00:33:53,840 --> 00:33:56,440 Speaker 3: of sorts, the commercial kitchen kind of what we do. 625 00:33:56,520 --> 00:34:00,000 Speaker 3: It's i'most like the heart and the brain of the program. 626 00:34:00,200 --> 00:34:02,240 Speaker 3: We do a lot of our cocktail batching, but we 627 00:34:02,320 --> 00:34:05,280 Speaker 3: also produce a lot of our ingredients, our syrups, our tinctures, 628 00:34:05,320 --> 00:34:09,400 Speaker 3: some of our garnishes. Everything that just makes our programs 629 00:34:09,480 --> 00:34:11,960 Speaker 3: so special really comes out of that place and very unique, 630 00:34:12,040 --> 00:34:14,920 Speaker 3: right because it's everything is made in house. And when 631 00:34:14,960 --> 00:34:18,840 Speaker 3: I was running the numbers, they're staggering. It's sixty thousand 632 00:34:18,880 --> 00:34:21,400 Speaker 3: gallons of products come out of there a year. That 633 00:34:21,440 --> 00:34:23,160 Speaker 3: was last year. We're probably going to be far more 634 00:34:23,520 --> 00:34:27,760 Speaker 3: this year. And so we have full full time employees 635 00:34:27,840 --> 00:34:31,600 Speaker 3: working in their daily you know, our order today was 636 00:34:31,600 --> 00:34:34,640 Speaker 3: over four hundred gallons that they're producing in there. So 637 00:34:34,920 --> 00:34:37,600 Speaker 3: the numbers are staggering but also exciting, and it really 638 00:34:37,640 --> 00:34:39,200 Speaker 3: is what makes our programs so special. 639 00:34:41,400 --> 00:34:45,840 Speaker 2: Cool. I'm like all right, I don't understand those numbers 640 00:34:45,880 --> 00:34:47,960 Speaker 2: at all. That doesn't make any sense to me anymore. 641 00:34:50,560 --> 00:34:52,440 Speaker 2: Thank you so much for being here. This has been 642 00:34:52,440 --> 00:34:55,600 Speaker 2: such a wonderful conversation, and thank you for bringing such 643 00:34:55,600 --> 00:34:57,840 Speaker 2: a I'm gonna I'm gonna get off camera so and 644 00:34:58,200 --> 00:34:59,120 Speaker 2: then drink a little bit more. 645 00:34:59,520 --> 00:35:02,600 Speaker 3: Yes, thank you for having me. It was my pleasure 646 00:35:02,640 --> 00:35:04,759 Speaker 3: and just super fun. So anytime you let me know. 647 00:35:05,040 --> 00:35:08,759 Speaker 2: Yeah, yeah, And like we offered to to chef you know, 648 00:35:08,920 --> 00:35:11,120 Speaker 2: come out to Atlanta. We've got a burgeting cocktail scene 649 00:35:11,120 --> 00:35:12,799 Speaker 2: out there too, and some people are doing some really 650 00:35:12,880 --> 00:35:13,439 Speaker 2: lovely things. 651 00:35:13,520 --> 00:35:15,120 Speaker 3: Oh very cool. I'll take you up on that. 652 00:35:15,360 --> 00:35:24,480 Speaker 1: Yeah, And that brings us to the end of this interview. 653 00:35:24,520 --> 00:35:27,640 Speaker 2: There will be more, uh, there will be more oh yes, 654 00:35:27,800 --> 00:35:30,560 Speaker 2: oh yes, yeah, we've got We've got one more to 655 00:35:30,640 --> 00:35:33,279 Speaker 2: share with you in another month or so, and then 656 00:35:33,360 --> 00:35:37,000 Speaker 2: we're plotting another trip out there to interview more people. 657 00:35:37,280 --> 00:35:37,759 Speaker 2: Wa ha ha. 658 00:35:39,320 --> 00:35:41,920 Speaker 1: Like how you make it sound diabolical. I guess it's fair. 659 00:35:43,480 --> 00:35:46,799 Speaker 1: But once again, listeners, if you have any recommendations, our 660 00:35:46,840 --> 00:35:48,640 Speaker 1: time is limited, I will say that, but if you 661 00:35:48,680 --> 00:35:51,200 Speaker 1: have any recommendations, it's more than twenty four hours. 662 00:35:51,239 --> 00:35:54,880 Speaker 2: But less than forty eight, so it's. 663 00:35:54,800 --> 00:35:56,320 Speaker 1: A it's a lot to package. 664 00:35:57,440 --> 00:36:00,719 Speaker 2: Yeah, but we would love to hear from you. 665 00:36:01,040 --> 00:36:05,560 Speaker 1: Yes, absolutely we would. You can email us at hello 666 00:36:05,640 --> 00:36:06,920 Speaker 1: at saverpod dot com. 667 00:36:07,120 --> 00:36:10,239 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 668 00:36:10,280 --> 00:36:12,840 Speaker 2: and Instagram at saver pod and we do hope to 669 00:36:12,880 --> 00:36:15,960 Speaker 2: hear from you. Save is production of iHeartRadio. For more 670 00:36:15,960 --> 00:36:19,799 Speaker 2: podcasts from iHeartRadio, you can visit the iHeartRadio app, Apple Podcasts, 671 00:36:19,880 --> 00:36:22,400 Speaker 2: or wherever you listen to your favorite shows. Thanks as 672 00:36:22,440 --> 00:36:25,240 Speaker 2: always to our super producers Dylan Fagan and Andrew Howard. 673 00:36:25,440 --> 00:36:27,160 Speaker 2: Thanks to you for listening, and we hope that let's 674 00:36:27,160 --> 00:36:36,400 Speaker 2: work at things are coming your way.