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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay, and I'm here with my

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Speaker 1: daughter and co host, and I'm Always Hungry. Sophie and

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Speaker 1: I gathered around my stove to cook together. Well you cook,

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Speaker 1: I asked the questions, and eat the food and does

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Speaker 1: any food left? We come to the table together to

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Speaker 1: share a meal, connect as a family, and tell the

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Speaker 1: stories that matter to us. Okay, so we're talking about

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Speaker 1: retro cocktails, and I think that, like, um, one of

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Speaker 1: the things that's happened over the last decade or so

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Speaker 1: is like we've seen, you know, craft cocktails kind of

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Speaker 1: sweep the nation. I remember I was in Rome, like you,

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Speaker 1: I think you were just born. It must have been

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Speaker 1: twenty five years ago, and I was in his hotel

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Speaker 1: called the Hotel de Russie in Rome, which is a

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Speaker 1: really beautiful hotel, and I was at the bar and

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Speaker 1: I was like, what is this guy doing? And he

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Speaker 1: had like all these amazing like you know, fresher was

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Speaker 1: and all these beautiful fruits behind the bar. It was

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Speaker 1: like something that we hadn't really seen in America yet.

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Speaker 1: And they were making all these really beautiful handcrafted cocktails

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Speaker 1: and like the guy the bartender was literally sort of

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Speaker 1: acting like a chef, you know, behind the bar and

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Speaker 1: you know, creating all these beautiful cocktails and like saying

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Speaker 1: like what, like what kind of liquor do you like?

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Speaker 1: I can make you something special whatever. And I remember

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Speaker 1: thinking to myself, like we're behind the times in the

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Speaker 1: United States. And then sure enough, like very quickly after that,

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Speaker 1: you know, craft cocktails started sweeping in the nation, and

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Speaker 1: like any good thing, it got overdone in my opinion,

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Speaker 1: and we wound up with a lot of you know,

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Speaker 1: I would say questionable mixtures of cocktails, lots of things

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Speaker 1: that were very just kind of sweet and colin and

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Speaker 1: you know, but what it did was it created a

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Speaker 1: really great cocktail culture in the restaurant and hotel business

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Speaker 1: in the United States, and it made it a lot

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Speaker 1: more interesting. So like you needed if you if you

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Speaker 1: wanted to have a successful restaurant, you need a cocktail list.

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Speaker 1: You couldn't just serve like um June and tonics and martinis,

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Speaker 1: you know what I mean, Like you had to have like,

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Speaker 1: you know, handcrafted cocktails that basically created for the restaurant itself.

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Speaker 1: And so you know, we did that all of our

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Speaker 1: restaurants as well. What's happening now, especially in sort of

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Speaker 1: classic cuisine restaurants, like in a Maufie. We've created a

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Speaker 1: couple of cocktails, but we're really making like classic Italian

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Speaker 1: cocktails you know that have been around for you know,

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Speaker 1: decades and decades. The grony, you know, it's made, it's

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Speaker 1: made a comeback. So ne grony is a very very

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Speaker 1: simple cocktails and it's it's it's simple because it's it's

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Speaker 1: it's three equal parts is the classic recipe. So it's

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Speaker 1: um gin campari or some kind of bitter like that.

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Speaker 1: We use something called cappelletti, which is a little bit

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Speaker 1: smooth in campari, and then um some of vermouth and

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Speaker 1: it's equal parts. You serve it on ice. Boom. That's

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Speaker 1: it my fait. One of my favorite cocktails is something

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Speaker 1: called the Spogliato, which literally means mistake in Italian, and

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Speaker 1: it was because the bartender made The story goes that

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Speaker 1: the bar bartender made a mistake making it a grony

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Speaker 1: and instead of using gin, he used prosecco and sparkling wine.

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Speaker 1: I drink those all the time when I'm in Italy.

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Speaker 1: I drink spogliatos or from an Italian restaurant like I

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Speaker 1: love Negroni or a s Bogliato. I think that they

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Speaker 1: really they're really terrific. And then you know, the world

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Speaker 1: of sprits is has exploded over the last five years.

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Speaker 1: But you know, April something that was created like in

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Speaker 1: the twenties or even in the teens, nineteen something like

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Speaker 1: a hundred years ago. And you know, the April Sprits.

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Speaker 1: It's not a new cocktail. It's something that's come back,

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Speaker 1: which is just you know it was. It was big

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Speaker 1: in the fifties, the April Sprits, and now it's back,

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Speaker 1: and I think a lot of these fifties cocktails are

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Speaker 1: what people are going to be drinking in two I

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Speaker 1: was this summer of which I had never had before.

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Speaker 1: I was drinking a lot of Litte spritz Is okay,

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Speaker 1: Lila sprince a fortified wine and do they serve like

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Speaker 1: a big orange slice in the middle. Beautiful, so good, interesting, Lila,

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Speaker 1: that's that's too. That's that's to me. That's a summer

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Speaker 1: drink that could really make a huge splash, that could

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Speaker 1: be the next you know approl Right, they were so

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Speaker 1: good drinking little sprinces by the pool during the day. Um.

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Speaker 1: And then there's like sours, right, like Amaretto sour that

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Speaker 1: we're making today, you know. Basically, Um, I love those

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Speaker 1: kinds of drinks because they're not too sweet. They have

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Speaker 1: a sweet side of them, but there's an edge because

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Speaker 1: of the fresh lemon juice. I think an Armaretto sour.

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Speaker 1: It's it's not something I really had to drink before.

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Speaker 1: I forget who it was, but someone showed me them

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Speaker 1: at the race someone like one of your friends showed

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Speaker 1: me them at the race track, shocking, and I've been

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Speaker 1: drinking them ever since. They're so good, Like I was

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Speaker 1: saying before, like we had one as an appa of

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Speaker 1: tea before, like we were waiting for the Uber to

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Speaker 1: come to go to dinner, and it was just like

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Speaker 1: it's a really kind of nice It's like refreshing and

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Speaker 1: fun to drink, you know. Um. You know, and things

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Speaker 1: like Tom Collins, which is also kind of like a sound.

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Speaker 1: Tom Collins is a classic. It's gin lemon juice, a

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Speaker 1: little simple syrup and club soda, so it has a

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Speaker 1: little effervescence to it. That's a very very classic drink

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Speaker 1: as well. Um. Then you know, an old fashioned bourbon

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Speaker 1: or some sort of whiskey bitters in sugar. Again very classic.

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Speaker 1: Then it's something called a Sasarek, which is sort of

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Speaker 1: New Orleans version of which I love that. I just

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Speaker 1: love the name of it. But yeah, it's a it's

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Speaker 1: a very very New Orleans cocktail. I think one of

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Speaker 1: the first drinks I ever had when I was like,

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Speaker 1: you know, probably I was with my parents. We were

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Speaker 1: at like some Easter brunch or something. I was probably

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Speaker 1: too young to really be drinking, but my parents let

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Speaker 1: me have a cocktail was Brandy Alexander. What is that? God? So,

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Speaker 1: a Brandy Alexander is like cognac creme to coco you

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Speaker 1: know what that is. It's like chocolate liqueur creme to

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Speaker 1: cocoa and uh and cream. It's it's it's basically and

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Speaker 1: I think it has like either cinnamon or nutmeg on tops,

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Speaker 1: sprinkled on top. It's like a dessert cocktail. Brandy Alexander.

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Speaker 1: Those are those are gonna come back. You're definitely with

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Speaker 1: Grandma on that one, for sure. One of my favorite

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Speaker 1: cocktails is a French Oh yeah, I'm really good and

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Speaker 1: um so that's gin lemon and uh, and it's topped

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Speaker 1: off with champagne. At Bar American, we used to do

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Speaker 1: Kentucky seventy so we used to use you know, bourbon,

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Speaker 1: lemon and champagne delicious. Do you consider like a mint

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Speaker 1: jewelip a retro cocktail, Yes, for sure, But you know

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Speaker 1: that's that that cocktail has history in terms of you know,

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Speaker 1: it has its own holiday, the Kentucky Derby first Saturday

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Speaker 1: in May. That's when people drink them. Right. I make

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Speaker 1: if I'm at the Derby or if I'm washing the derby,

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Speaker 1: I always make. I always have one right before post time.

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Speaker 1: I mean it's simple syrup, mint and bourbon. I mean,

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Speaker 1: you can't freak seven of those, no way can. But

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Speaker 1: what we do is we make bourbon cocktails like with

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Speaker 1: ginger in it, so it kind of like ginger and

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Speaker 1: ginger real and ginger beer. So that kind of dilutes

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Speaker 1: the bourbon a little bit because otherwise I've ment you

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Speaker 1: basically straight on bourbon with some sugar makes it worse.

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Speaker 1: You know, Um, it's a good cocktail. And then the

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Speaker 1: sprits thing is just like taking off all over the place.

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Speaker 1: You know, you know, everybody wants to sprints Campari sprits

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Speaker 1: and April sprits. We do something called the Roberto at

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Speaker 1: the at a maufie with me. Yeah, named after your truly,

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Speaker 1: that's my that's my Italian uh, my secret Italian name.

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Speaker 1: You know. That's um. So it's keynote keynoto is a

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Speaker 1: it's a like a sour orange soda that you love

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Speaker 1: that I love. It's you know, it's Italian and uh,

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Speaker 1: we make a sprits with that. Um. It's really really good.

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Speaker 1: Not that many not that many people order because they're

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Speaker 1: ordering apparola campari sprits basically. But but um, and then

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Speaker 1: you know what a Cuba libre is. Oh my god,

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Speaker 1: this is a great cocktail. So it's it's uh, you know,

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Speaker 1: it's rum, coca cola and lime juice. Oh yeah, I

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Speaker 1: love rum, you do. Yeah, rum needs to have its moment.

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Speaker 1: I also love gimlets. Vodka gimlet. Yeah, vodka gimlet is good.

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Speaker 1: I don't drink gin that much. I used to drink gin. Gimlets.

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Speaker 1: It's basically like, you know, lime juice, simple syrup. Gin.

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Speaker 1: The gimlets are definitely I think next summer the Pims

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Speaker 1: Cup is going to be the cocktail. I love a

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Speaker 1: Pim's Cup. So it's like a gin based liquor, but

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Speaker 1: you know it's British and has ginger aile, cucumber slice

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Speaker 1: and a lemon slice. It's so good. So I think

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Speaker 1: you can make a really good one if like you

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Speaker 1: put if you use a little bit of cucumber, like

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Speaker 1: water cucumber juice, you know, just to give it a

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Speaker 1: little bit of that freshness, and then like you know,

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Speaker 1: like a fresh ginger ale or syrup or something like that.

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Speaker 1: Lemon slices Pim's cup are really great, very very refreshing.

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Speaker 1: Time for a cocktail, Time for a cocktail. Here we're

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Speaker 1: gonna make it an amaretto sour. We're talking about reto cocktails.

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Speaker 1: So this thing is coming back strong. I've actually been

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Speaker 1: drinking these a little bit lately. It's so good. So um,

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Speaker 1: we're gonna start with some amaretto. I love armoretto. You do.

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Speaker 1: I drink it at the race track. You do some bourbon,

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Speaker 1: isn't There Sometimes some juice in there too, Lemon, some

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Speaker 1: fresh lemon juice. This is what makes it sour. You

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Speaker 1: made these last night before we went up to dinner

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Speaker 1: as our very tieth cocktail waiting for the uber. Okay,

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Speaker 1: I'm gonna take a egg white gives it that sort

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Speaker 1: of frothiness, and I don't have any simple syrup. I'm

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Speaker 1: gonna take a little bit of this cherry syrup. Oh

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Speaker 1: so this is how things get discovered. So because I'm

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Speaker 1: gonna use a cherry as a as a garniture. And

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Speaker 1: then what I like to do first is I like

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Speaker 1: to shake its dry first so that the egg white

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Speaker 1: gets gone a little bit. That I add the ice. Oh,

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Speaker 1: take it out. We talked about spogliato, and then we

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Speaker 1: talked at the Armorillo sours, which I think this is

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Speaker 1: I'm telling that I was going to be the runaway.

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Speaker 1: How about the fact that espresso martinis have literally like

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Speaker 1: come back like a vengeance. It's nuts. I love an

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Speaker 1: espresso martini. You do, Oh my god, I love it. Yeah.

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Speaker 1: We make a really good one at the Maufie. Let

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Speaker 1: me tell you what's in it. Also, we're making mes

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Speaker 1: count the groans there, which um So the espresso martini

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Speaker 1: that we make is vodka coffee liqueur. We put a

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Speaker 1: little pinch of coconut liqueur. You can't taste it, but

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Speaker 1: it does some rounding out a little bit of a

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Speaker 1: gave a shot of espresso, so we make the espresso

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Speaker 1: to order when you order one, and then a couple

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Speaker 1: of dashes of chocolate bitters. Many people have told me

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Speaker 1: that the best espresso Martina they've ever had is at Amalfie.

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Speaker 1: How do you feel about the good review? I agree,

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Speaker 1: it's so good. What about like a ploma? Is that

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Speaker 1: retro or now it is retro? Actually Ploma is definitely retro.

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Speaker 1: Its Ploma is um It's like a It's like, you know,

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Speaker 1: classically it's a grape suit grapefruit and grape food soda

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Speaker 1: in tequila, but now you know they're making they're using

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Speaker 1: obviously fresh grape fruit juice, which is so good. Yeah,

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Speaker 1: it's a grape foud margarita basically, I see. I like

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Speaker 1: the idea of making it margharita whatever the whatever the

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Speaker 1: margharite is, and then like a splash of mescal on top. Well,

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Speaker 1: first of all, you get drunk quicker, but secondly, like

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Speaker 1: I like the crispness of like silver tequila and a

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Speaker 1: margharita and like a little bit of that smokiness as

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Speaker 1: a back splash. Yeah, you know what I mean. Otherwise,

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Speaker 1: it just feels like a lot, you know, like the

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Speaker 1: mesical can be very smoky. Yeah. I like that though.

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Speaker 1: I like that a lot. Have you had a mescal GRONI?

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Speaker 1: I don't think so, it's so good. I had oh

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Speaker 1: at Horses the other day. She made mescal and like

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Speaker 1: a shooter almost like mescal and montenegro. It's good, very good.

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Speaker 1: Oh oh, that's what's happening. We went to two places

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Speaker 1: last night. Both places on their cocktail list had lambrusco.

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Speaker 1: You know what labrusco is now, it's sparkling red wine. What, Yes,

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Speaker 1: it's sparkling red wine. It's usual. It's usually like in

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Speaker 1: a cocktail or just alone. Lambrusco has not always thought

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Speaker 1: of as like the highest and ingredient. But it's cool.

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Speaker 1: It has like this effervescence to it, and it's got

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Speaker 1: a little sweetness to it. And they were they made

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Speaker 1: a spagliotto rosso, so they were making a spogliotto rosso,

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Speaker 1: but instead of prosecco, it was lambrusco, so it was

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Speaker 1: the sparkling red wine instead of prosecco. And then we

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Speaker 1: went to Mother Wolf and Christina had a spogliato. Yeah,

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Speaker 1: basically that's like, that's what that's going to be the thing.

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Speaker 1: La Brusco is gonna be a thing. Yeah, I've never

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Speaker 1: heard of that before. So you do you drink it

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Speaker 1: in a cocktail? Yes? How do you spell that? Lambrusco

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Speaker 1: A L A M, B R U S c O

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Speaker 1: M interesting? What does it say? I'm just looking at

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Speaker 1: these bottles. It's not expensive. No, I told you that.

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Speaker 1: It's not like a high end liquor. Really interesting Limbrusco sprits.

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Speaker 1: That's like the next thing that comes up. M anything

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Speaker 1: effervescent spiced cherry Lombresco sprits. Okay, I have to try

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Speaker 1: that one out. I've maybe had a Cosmo once. So

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Speaker 1: Cosmopolitan is citrus vodka, orange liqueur, and cranberry. I think

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Speaker 1: I just anyone to order those anymore? They're back, you think, yeah,

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Speaker 1: because this new section the City's back. They are showed

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Speaker 1: in the Cosmo. Yeah, they really did. I haven't seen

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Speaker 1: anyone to order and Apple teeny recently either. No, they're

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Speaker 1: not coming back anytime. So so scary looking. Yeah, that

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Speaker 1: apple green apple acor like all the weeen drink it's

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Speaker 1: definitely definitely not happening. Are you a beer drinker? Yeah, really, yeah,

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Speaker 1: I like like, I like um Coronas. I definitely like

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Speaker 1: Corona's modelos. Oh, we had one the other day, Remember

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Speaker 1: we had we had some sort of Corona esque beer model.

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Speaker 1: You and I hadn't heard of it. Corona esque beer. Yeah,

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Speaker 1: it was. It was something was in Mexican. Yeah, I

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Speaker 1: think so. It was good. Yeah. I like that. You're

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Speaker 1: not really a beer drinker. In certain circumstances. It's got

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Speaker 1: to be a very hot day. I like drinking beer

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Speaker 1: and it's at like the baseball games. Yeah yeah, um,

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Speaker 1: or like maybe even watching a game like in the

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Speaker 1: middle of the summer. But like, if if I'm going

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Speaker 1: to be like by the pool, I'm probably not gonna

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Speaker 1: drink beer. I'm gonna drink like a glass or rose

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Speaker 1: or a sprints or something like that. Is a bloody

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Speaker 1: Mary a retro cocktail? No? I mean now, it's just

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Speaker 1: been around forever. It hasn't gone anywhere. That's the one

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Speaker 1: thing about a bloody Mary is it's not it hasn't

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Speaker 1: gone out of favor anywhere. What about a Michelada? Do

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Speaker 1: you like that Michelada? Yeah? I do. I do like Michelada. Um,

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Speaker 1: I think like my I think my thing is like Spagliatos,

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Speaker 1: and I think I'm going to bring the pims cup

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Speaker 1: back strong. I kind of love that on your on

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Speaker 1: your menus or just in my life. Just in my life,

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Speaker 1: pims cups are so good. I mean, you know, the

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Speaker 1: ginger real, the cucumber and the and the lemon, and

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Speaker 1: you know it's a gin based cocktail. I think it's

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Speaker 1: I think it's good retro cocktail. I think, so yeah,

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Speaker 1: that's a good cocktail. We serve a lot of Billiinis

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Speaker 1: a Maufi. At first we weren't selling a lot, but

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Speaker 1: now we are. Really what's the most popular drink there?

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Speaker 1: I think the lemonada. What's that? The lemonade is like

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Speaker 1: basically our lemon version of them mohito, because lemons are

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Speaker 1: very very important to UM, to the Maufie coast. So

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Speaker 1: it's it's white rum, it's uh, lemon flavored pellegreeno water, lemon,

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Speaker 1: wedges and mint in a little simple syrup on. So good.

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Speaker 1: It's very refreshing. It's a great summer summer cocktail. UM.

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Speaker 1: And then you know we serve you know, we serve

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Speaker 1: a lot of the grownies, We serve a lot of

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Speaker 1: mes count of grownes, and we serve, we serve a

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Speaker 1: lot of sprits. Is the amounfie sprits. You know, it's

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Speaker 1: like you know, it's it's the cappelletti, which is the

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Speaker 1: it's kind of the art, the campari version um. And

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Speaker 1: then some spumante brute, which is like, you know, a

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Speaker 1: like a like a sparkling wine. And then some club soda, Julie,

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Speaker 1: simple good, and then little streaming out into a glass.

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Speaker 1: Get a couple of cherries here, nice n Sunday afternoon,

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Speaker 1: pretty dad. I like this little cocktail gasses. Thank you

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Speaker 1: very rich too, so good to sweep? No good, really good.

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Speaker 1: You used the cherry syrup. What were you supposed to use?

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Speaker 1: Simple syrup? I like this better. I think it's got

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Speaker 1: like a lot more flavor. I don't know if that's

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Speaker 1: good or bad, you know, yeah, but I like that

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Speaker 1: I don't. Always Hungry is created by Bobby Flay and

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Speaker 1: Sophie Flay. Our executive producer is Christopher hasiotis Always Hungry

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Speaker 1: is produced, edited and mixed by Jonathan Howks Dressler. Always

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Speaker 1: Hungry is engineered by Sophie Flay. For more podcasts from

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Speaker 1: My Heart Radio, visit the I heart radio app, Apple podcast,

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Speaker 1: or wherever you listen to your favorite shows.